• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.4B
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• pp.424-434
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• 2004

Ubiquitous network consists of various devices using several heterogeneous protocols and requires seamless communication between devices. This paper proposes a new hierarchical event service and multiple event server architecture to implement the service under ubiquitous environment. The proposed event service classifies devices by logical and physical location to abstract the idiosyncrasy of used protocols, and reduces network load. Due to the design consideration, the proposed architecture removes transfer of duplicated event data effectively. As a result, we can guarantee the reliable event delivery. The prototype multiple event server architecture was implemented according to the proposed idea and evaluated its performance under a home network test bed.

• Journal of the Korea Society of Computer and Information
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• v.16 no.4
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• pp.159-168
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• 2011

As e-commerce and social media service evolves, studies on recommender systems advance, especially concerning the application of collective intelligence to personalized custom service. With the development of smartphones and mobile environment, studies on customized service are accelerated despite physical limitations of mobile devices. A typical example is combined with location-based services. In this study, we propose a recommender system using movie genre similarity and preferred genres. A profile of movie genre similarity is generated and designed to provide related service in mobile experimental environment before prototyping and testing with data from MovieLens.

• Journal of Distribution Science
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• v.15 no.5
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• pp.65-73
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• 2017

Purpose - The Service Level Agreement which has been used in the IT information communication industry to maintain the level of service supplied by a vendor has been adopted in the service industry surrounding the airliners and airports. Considering that service quality is dependent on attitude of employees who are responsible to provide service, it is very important to understand what kinds of effects SLA(service level agreement) has on the attitude when SLA is applied to the service industry. SLA is an agreement between management authority and service providing contractor to make sure that certain level of service quality should be provided. For employees whose responsibilities are providing the service, SLA has both positive effects and negative effects. Negative side is that employees have to follow many irrigating complicated rules. On the other hand, the attribute of rules is that once one is become accustomed to them one may feel comfortable doing repeated same kinds of works, which is positive side for the workers. Research design, data, and methodology - We analyzed whether the SLA has moderating effects while service providers' job environment of outsourcing companies affects job satisfaction. Especially in the service industry, job satisfaction has great effects on productivity and efficiency. Results - The study results show the following. First, SLA has moderating effects while task performance environment affects treatment satisfaction. Second, SLA has moderating effects while task motivation environment affects treatment satisfaction. Third, SLA has moderating effects while physical work environment satisfaction affects treatment satisfaction. Fourth, on the other hand, the difficulties caused by SLA have moderating effects while the relationship among employees affects job dissatisfaction, which is negative side of SLA. From these results, we can tell that SLA has more positive moderating effects on treatment satisfaction on the whole. which results can be used to justify applying SLA to the service industry. Conclusions - In this study we analyzed the effects of SLA which have become more important in service industry nowadays on service providing employees. For managing side, the positive effects of SLA have to be emphasized while the negative effects should be avoided or minimized.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• The Korean Journal of Health Service Management
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• v.14 no.1
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• pp.177-194
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• 2020

Objectives: This study aims to identify the drinking environment and drinking culture in an area with high drinking rates in order to provide the basis for the development of a drinking intervention program. Methods: Forty-six local experts and residents participated in focus group interviews that mainly asked questions about the drinking environment in the community, the culture and behavior of drinking, and the community efforts to reduce the drinking rates. The interviews of four groups were transcribed and analyzed. Results: Drinking environments and cultures were categorized into the following five themes: high physical accessibility to drinking, type of housing and long duration of stay in the same region, drinking-friendly culture and daily life events, various reasons and patterns of drinking, and lack of health (education) programs. Conclusions: Community efforts are required to make the residents aware of how the local environment is related to the high drinking rates in their community. Further, the study underlines the need for the community to make efforts to create an environment where drinking rates are low, and foster a diverse leisure culture.

• Journal of Information Processing Systems
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• v.14 no.4
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• pp.1010-1032
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• 2018

Recent advances in medical science have made people live longer, which has affected many aspects of life, such as caregiver burden, increasing cost of healthcare, increasing number of disabled and depressive disorder persons, and so on. Researchers are now focused on elderly living assistance services in smart home environments. In recent years, assisted living technologies have rapidly grown due to a faster growing aging society. Many smart devices are now interconnected within the home network environment and such a home setup supports collaborations between those devices based on the Internet of Things (IoT). One of the major challenges in providing elderly living assistance services is to consider each individual's requirements of different needs. In order to solve this, the virtualization of physical things, as well as the collaboration and composition of services provided by these physical things should be considered. In order to meet these challenges, Web of Objects (WoO) focuses on the implementation aspects of IoT to bring the assorted real world objects with the web applications. We proposed a semantic modelling technique for manual and semi-automated service composition. The aim of this work is to propose a framework to enable RESTful web services composition using semantic ontology for elderly living assistance services creation in WoO based smart home environment.

• East Asian Journal of Business Economics (EAJBE)
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• v.11 no.3
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• pp.1-10
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• 2023

Purpose - Beauty service employees who perform emotional labor are becoming an important factor in their duties to be performed at customer contact with the emotional expression norms set and required by organizations and companies. There are health problems for beauty workers due to working environments such as physical, chemical, and social factors. Accordingly, this study presents practical ways to protect the health of beauty workers. Research design, data, and methodology - This review study was conducted by searching PubMed, Google Scholar, Riss, Scopus, and Research Gate. Beauty Health Care, Occupational Diseases, Beauty Industry, Beauty Employees, Work-Life Vallance (WLV). I referred to the keywords such as that. A total of 471 papers were searched, of which 46 were finally included in this study on the PRISMA flowchart. Result: The beauty service industry can be classified as a job with high job stress among the beauty industries, and establishing appropriate measures to effectively help beauty industry workers proves to be an important strategy for maintaining physically and mentally healthy lives. Conclusion - Active research is needed to create a healthy environment with sustainable well-being by identifying physical and mental outbreaks according to the degree of awareness through various causes of occupational diseases such as gender and environment of beauty industry workers.

• The Korean Journal of Franchise Management
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• v.9 no.2
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• pp.39-52
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• 2018

Purpose - This study investigates the effect of service quality of coffee shop on store attitude and store loyalty. It demonstrates that the individual's behavior identification level plays a moderating role when the service quality of coffee shop affects store attitude. Conceptually drawing on Brady & Cronin's three-dimensional model of service quality, this study examines the effect of service quality of coffee specialty store on customer's attitudes and loyalty. Also, according to construal level theory, it examines the individual's propensity difference whether the individual's behavior identification level on service quality and store attitude has a moderating effect Research design, data, and methodology - This study used Brady & Cronin's three-dimensional service quality model, and 183 valid cases collected through the questionnaire survey were used for data analyses. For hypothesis testing, regression analysis, multiple regression analysis, and covariance analysis were conducted. Result- As a result of this study, first, it is confirmed that service quality has a positive effect on store attitude toward coffee shop. Second, the difference of an individual's construal level did not have a moderating effect on the influential relationship of service quality on the store attitude of coffee shop. This is because the influence of the service quality is greater than the difference between groups at the construal level. Therefore, there was no moderating influence according to construal level. Third, the store attitude of coffee specialty store has a positive effect on store loyalty. Conclusions - It is confirmed that there is a difference in the effect of service quality and store attitude on general and college students. This suggests that it can be used to establish marketing strategies by segment. And, the college students were found to be more influenced by physical environment quality factor among three dimensions of service quality. Therefore, it is necessary to further improve efforts to raise the level of service quality perception through physical environmental factors such as clean and pleasant environment including the interior of a coffee shop, and internal table arrangement. The empirical study on the moderating effects of customer's tendency of difference is meaningful in the absence of empirical studies.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• International Journal of Computer Science & Network Security
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• v.22 no.10
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• pp.374-388
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• 2022

Cloud computing has been one of the most critical technology in the last few decades. It has been invented for several purposes as an example meeting the user requirements and is to satisfy the needs of the user in simple ways. Since cloud computing has been invented, it had followed the traditional approaches in elasticity, which is the key characteristic of cloud computing. Elasticity is that feature in cloud computing which is seeking to meet the needs of the user's with no interruption at run time. There are traditional approaches to do elasticity which have been conducted for several years and have been done with different modelling of mathematical. Even though mathematical modellings have done a forward step in meeting the user's needs, there is still a lack in the optimisation of elasticity. To optimise the elasticity in the cloud, it could be better to benefit of Machine Learning algorithms to predict upcoming workloads and assign them to the scheduling algorithm which would achieve an excellent provision of the cloud services and would improve the Quality of Service (QoS) and save power consumption. Therefore, this paper aims to investigate the use of machine learning techniques in order to predict the workload of Physical Hosts (PH) on the cloud and their energy consumption. The environment of the cloud will be the school of computing cloud testbed (SoC) which will host the experiments. The experiments will take on real applications with different behaviours, by changing workloads over time. The results of the experiments demonstrate that our machine learning techniques used in scheduling algorithm is able to predict the workload of physical hosts (CPU utilisation) and that would contribute to reducing power consumption by scheduling the upcoming virtual machines to the lowest CPU utilisation in the environment of physical hosts. Additionally, there are a number of tools, which are used and explored in this paper, such as the WEKA tool to train the real data to explore Machine learning algorithms and the Zabbix tool to monitor the power consumption before and after scheduling the virtual machines to physical hosts. Moreover, the methodology of the paper is the agile approach that helps us in achieving our solution and managing our paper effectively.