• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2003년도 춘계학술대회 논문집
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• pp.172-175
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• 2003

The enterprise find a solution to the problems such as a reduction of manufacturing period, accurate analysis for customer demand, improvement for customer service and rise of manufacture accomplishment. Internet is a good solution to such problems. Internet offers WWW(World Wide Web), remote control, file transfer and e-mail service. Among the services, WWW takes large portion because of convenient GUI, easy information search and unlimited information registration. Remote Monitoring Server(RMS) system that uses network service is constructed for chip mounter. Hardware base consists of RMS, chip mounter and C/S(Customer Service) server. Software includes DBMS and various modules in server home page. This provide product number, bad product number, trouble code, content and countermeasure in real-time information module, user information in setup module, detailed error information in fault diagnosis module, fault history in fault history module and customer information in customer service management module.

• 수산경영론집
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• 제30권2호
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• pp.25-37
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• 1999

Some multi echelon inventory systems carry perishable products. The value of these product reduces as the period of time they spend in the system. In this paper We derive the necessary condition to determine optimal quantity, service level for a perishable product. The systems considered consist of two echelons and carry single item. To determine the optimal order quantity, the demand is assumed to be constant, the holding costs may be different in the echelons, and it allows no shortages. I assumed the price of product decreases by negative exponential function. To determine service level, following assumptions used in the model ㆍlead time is constant. ㆍdemand is normal distribution. ㆍthe product starts to perish at the second echelon. Service level is computed for different levels of lead times and for different variance of demands and for different price functions. The experimental results indicate that the service level in cost is a function of service level in demand and perishability of product. Results of the models exhibit that perishability and the age of the product are critical to determine the lot sizing and service level.

• 한국간호교육학회지
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• 제2권
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• pp.32-55
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• 1996

It was enacted 'Emergency Medical Act' in January, 1994 beginning the emergency medical service system from 1982, and while it was established the emergency medical department in junior college providing the detailed agenda about emergency medical technician and the regulation relative to the application of a law on the emergency medical act in 1995, the fire school and the National Medical Center are enforced the curriculum. It is very important subject faced for the construction of emergency medical system to produce a number of emergency medical technicians to be sufficient to the role of emergency aid. In this study it is analysed the training curriculum for the emergency medical technician and presented the improvement plans. 1. Though it needs the qualification level of first and second class in the selection process, the more important thing needs the detailed qualification level by term of one's service and the skills of business accomplishment. 2. In the examination management, (1) written examination is composed of the questions to understand how much faithfully they carry out the practical business as the emergency medical technicians, (2) it is added practical examination as the item to appraise the situation disposal ability. 3. It is necessary to prescribe the activity in the medical institution and ambulance arrangement through the development of 'Business Treatment Guide'. 4. For the regional balanced disposition of emergency medical personnel it is selected balanceably the educational institution by eight medical service areas, and considering the characteristics of region it is necessary to manage, in the practical business training course, another special course such as the mountains medical aid and sea medical aid. 5. In the period of education the first class needs the practical business training period of a certain period after passing examination, and the second class needs the extension of the period. 6. As the problems to improve in the curriculum [1] in the first class course (1) intensification of practical educaiton (2) reinforcement of curriculum (3) the development of standardized curriculum etc., [2] in the second class course (1) varieties of curriculum (2) intensification of basic first aid treatment education.

• 한국산업정보학회논문지
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• 제20권6호
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• pp.79-90
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• 2015

1990년대 후반 이래로 한류는 아시아 국가들 사이에 큰 이슈였다. 러시아, 동유럽, 남아메리카를 포함한 어떤 지역에서는 확산되지만 동남아시아, 중국, 일본을 포함한 다른 지역에서는 쇠퇴해왔다. 이처럼 한류의 흐름은 지금까지 크게 변화해왔다. 따라서 한류를 시점별로 특성의 차이를 연구할 필요가 있다. 본 연구는 동남아시아의 한류시점별 특성의 변화로부터 몇 가지 시사점을 보여주고자 한다. 이러한 목적을 달성하기 위하여 본 연구는 게시판과 이메일을 통하여 2511건의 요구사항을 분류하고 분석하였다. 본 연구는 QFD 방법론을 통하여 동남아 문화권의 요구사항을 활용하고 한류시점별로 국가브랜드를 강화하면서 e-서비스품질을 개선하는 방법을 제시한다. 논문의 시사점은 웹사이트를 설계할 때 활용될 수 있다.

• 통상정보연구
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• 제16권4호
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• pp.55-75
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• 2014

본 연구는 국내 ICT 제조업과 서비스업의 경쟁력 강화를 위한 기초 연구로서 효율성과 생산성 추이 및 생산성의 결정요인을 분석하는 것을 목적으로 하였다. 구체적으로 본 연구는 ICT산업의 효율성 분석을 위해 ICT 제조업 23개 업종과 ICT 서비스업 18개 업종에 대하여 2007년부터 2011년까지 5년간 규모의 수익불변을 가정한 DEA(Data Envelopment Analysis)의 CCR모형과 규모의 수익가변을 가정한 BCC모형을 통해 기술효율성과 순수기술효율성의 정태적 효율성을 살펴보고, 기술효율성에 대한 DEA/Window 분석과 Malmquist 생산성 지수를 이용하여 동태적 효율성을 분석하였다.

• 한국통신학회논문지
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• 제23권5호
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• pp.1249-1259
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• 1998

본 논문에서는 IEEE 802.11 무선 근거리 지역망(Wirelee LAN:WLAN) 환경에서 실시간 서비스를 제공하기 위한 매체 접근제어 계층에서의 채널의 사용 구간 할당 방법을 제안하고 컴퓨터 모의 실험을 통하여 제안된 방식의 실시간 서비스 지원 성능과 채널 사용 효율을 분석하였다. 제안한 채널 사용 구간 할당 방안을 바탕으로 한, 개선된 매체 접근 제어(Medium Access Control: MAC)프로토콜은 실시간 서비스를 이용하고자 하는 단말들로 하여금 사용하고자 하는 대역폭에 대한 정보를 AP(Access Point)로 전송토록 함으로써 비경쟁 구간에서 뿐 아니라, 경쟁 구간에서도 높은 채널 효율이 얻어질 수 있도록 하고 있다. 제안된 방안의 성능 평가를 위한 모의 실험은 실시간 서비스 데이터를 7개의 상태 천이를 갖는 VBR 소스로 모델링하고 비동기 트래픽들은 Poisson 소스로 모델링하여 실시간 서비스 단말들의 이용 대여폭과 버퍼 크기등을 성능 평가 인자로 하여 수행하였다. 본 논문에서 제안된 방법을 적용한 개선된 매체 접근 제어 프로토콜을 모의 실험을 통하여 분석한 결과, 표준안 방법에 비해 제안 방법은 버퍼의 크기 변화가 작고 실시간 서비스의 서비스 시간이 보장됨과 아울러 비경쟁 구간에서도 높은 처리율을 갖는 좋은 성능을 발휘함을 확인할 수 있었다.

• 대한영양사협회학술지
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• 제13권3호
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• pp.217-227
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• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.

• 한국산업보건학회지
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• 제19권2호
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• pp.102-112
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• 2009

The greatest concern of vapor/gas respirators is when to exchange chemical cartridges, but it is very difficult to estimate the breakthrough time of them in the workplace spot due to so many factors influencing on breakthrough. There needs to study on estimating cartridge exchange period available practically in the spot, even if it is not precise. In the previous study, authors suggested the method on estimating service-life of chemical cartridges using cartridges discarded after use. This followed study was to estimate exchange period for chemical cartridges using comparison of concentrations between Korean Occupational Exposure Limits (KOELs) and odor thresholds of chemicals. Chemicals were divided into four groups, I, II, III and IV groups. Group I chemicals are relatively safe if cartridges are just or slightly delayed exchanged when smelling since odor thresholds were less than 0.5 times KOELs. Odor threshold of Group II chemicals are 0.5~2.0 times KOELs and potentially hazardous if cartridges are exchanged when smelling. Those chemicals should be conducted program on estimating service-life of cartridges, which was just previously published (J Kor Soc Occup Environ Hyg 2008;18(3) 204-215). Group III chemicals (odor thresholds are more than 2.0 times KOELs) and Group IV chemicals (odorless or no data for smelling) must be performed the above mentioned program before cartridges. Even if this method on cartridge exchange using odor threshold is practically widely used in the workplace spot in the present, program on estimating service-life of cartridges is recommended for all chemicals to reduce potentially hazards.

• 한국문헌정보학회지
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• 제50권3호
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• pp.71-92
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• 2016

서비스디자인은 서비스를 개선하거나 새로운 서비스를 창출하기 위한 과정이며, 방법론이다. 본 연구는 서비스디자인 방법론을 적용하여 도서관서비스를 혁신하거나 새로운 서비스를 창출한 사례를 분석하였다. 본 사례연구는 덴마크 코펜하겐 시립도서관, 오스트레일리아 빅토리아 주립도서관, 피츠버그 카네기도서관, 조지아 공과대학도서관, 노스캐롤라이나 주립대학도서관 등 5개 도서관을 분석대상으로 삼았다. 사례분석을 위해 내용요소를 디자인 요구, 참여 대상자, 기간, 프로세스, 도구, 결과, 주요 특성으로 구분하였다. 본 사례연구를 통해 도출한 시사점은 다음과 같다: (1) 도서관의 서비스디자인은 이용자 중심의 서비스, 미래지향적인 서비스 창출에 주안점을 두고 있다. (2) 도서관의 서비스디자인은 사서, 이용자, 디자인 컨설팅 전문가 등 모든 이해당사자의 협업에 의해서 이루어진다. (3) 기간의 관점에서 보면, 서비스디자인은 지속적이며, 프로젝트의 성격이 있다. (4) 도서관 서비스디자인은 이용자 경험, 과정, 프로토타입 개발 및 적용에 주안점을 둔다. (5) 도서관 서비스디자인은 설문, 조사, 면담 등 전통적인 방법 외에 블루프린트, 고객여정지도, 터치 포인트, 섀도우, 폐르소나 등 새로운 도구를 활용하고 있다. (6) 도서관 서비스디자인의 목적은 서비스 개선 및 서비스 창출에 있고, 총체적인 접근방식에 주안점을 둔다.

• 반도체디스플레이기술학회지
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• 제17권1호
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• pp.12-20
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• 2018

Recently, web-based service software has been used as to combine various information or to share information according to the needs of users and the convergence of specialized fields and individual dependent systems. According to the necessity of the user, the proper service environment and the selective service environment according to the purpose and the needs of the user have been studied in a variety of specialized and combined professional research fields and industries. Software based on cloud systems and web services is being used as a tool for appropriate group and user groups and roles. A service system combined dynamically needs a module to manage a user through internal logic and grant a service access authentication. Therefore, it has been considered various approaches that a user who accesses the system is given a service access authority for a certain period of time. Also, when the deadline is over, the authority that you are given to access system will go through the process of expire the right. In this paper, we define the roles of users who access web services, manage user rights according to each role, and provide appropriate service resources to users according to their rights and session information. We analyzed the procedure of constructing the algorithm for the service according to the procedure of each user accessing the web service, granting the service resource and constructing a new role.