• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.11
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• pp.2117-2123
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• 2008

This paper describes the portal system architecture of large consumers for ESP(Energy Service Provider) to provide customers with various value added services such as monitoring and controlling a wide variety of electric devices in consumer's premises for optimal energy management from both consumer side and ESP side, and the prototype implementation of 2 kinds of value added services. The architecture is composed of the device portal which gathers the information from electric devices and controls them and the consumer portal which can make ESP operate the optimal energy management with two-way communications. The demand side management and energy management functions was chosen and implemented for the prototype system as value added services. The prototype was designed to create, manage, and trace the events about services between ESP and customers.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.1-10
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• 2013

The value added network service industry has played and important role in the telecommunication service industry and in the economic development of Korea. This study uses input-output analysis to investigate the role of value added network service sector in the Korean national economy for the period 2000, 2005, 2009, focusing on four topics in its application: production inducing effects, value-added inducing effect, employment-inducing effects by demand-driven model and supply shortage effect by supply-driven model, inflation impacts by the Leontief price model, finally analysing inter-industry linkage effects. The results of this study are as follows: production inducing effects analysis 2000 0.5253won to 2009 1.31314won, value-added inducing effects 0.25112won to 0.5337won employment inducing effects from 0.09749 to 0.21025 people grew, the supply shortage effect from 1.29003 to 2.12048won, price impact of Leontief price model was increased from 0.0022% to 0.00258%. Finally, inter-industry linkage effects, appeared to have the characteristics of final demand raw industrial.

• Journal of Service Research and Studies
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• v.7 no.1
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• pp.65-82
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• 2017

This study is to examine the effects of high commitment HRM on service performance in the service industry, and to examine the mediating effect of the organizational internal innovation direction. Specifically, the direction of internal innovation consists of high-value-added HR and service and cost-reduction downsizing. We assumed that the high-value-added direction of HR and service will have a positive mediating effect. And assumed that cost-reduction downsizing direction has negative mediating effect. The data were collected from 2013 workplace panel survey(WPS) of the Korea Labor Institute(KLI). Among the 1,775 companies, 896 companies classified as wholesale and retail, transportation, professional scientific services, education services, health social services, financial services, and other services (such as information society support services) were extracted and used. In summary, high-commitment HRM has a positively significant effect on the direction of high value-added innovation of HR and services, and has a negatively significant effect on the cost-reduction downsizing direction. In addition, the direction of high value-added innovation of HR and service was positive effect on service performance, and cost-reduction downsizing innovation direction has a negative effect on service performance. And the direct effect of high commitment HRM on service performance has not been confirmed. However, we confirmed the positive mediating effect of high value-added innovation direction of HR and services, and confirmed that the negative mediating effect of cost-reduction downsizing. Therefore, it is confirmed that the two variables have a full mediating effect on the relationship between high commitment HRM and service performance.

• Journal of the Korea Society of Computer and Information
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• v.27 no.11
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• pp.287-294
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• 2022

The purpose of this study is to define the concept of value-added services on online music platforms, put forward a model of users' willingness to use value-added services on online music platforms, and explore the way its influencing factors affect users' willingness to use. This study is based on the stimulus-response model, combined with the characteristics of online music service platforms, using information value, social value, and entertainment value as independent variables, using flow experience as a mediating variable, and self-awareness as a moderator variable, and then researches on the use of users. influence of will. Empirical analysis was carried out in this study using SPSS and AMOS statistical analysis tools. It is verified that the value-added services of online music platforms have a positive and positive impact on consumers' flow experience and usage intention. This research can fill in the theoretical defects of online music platform service, which has positive and important significance for music platform operators to improve their service capabilities and improve their income.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Journal of KIISE:Information Networking
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• v.29 no.4
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• pp.368-374
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• 2002

In the third generation mobile telecommunication systems such as UMTS, one of the important problems for value-added services is to check the recoverability of costs used by a mobile user. Previous authentication and payment schemes for value-added services by a mobile user across multiple service domains, rely on the concept of the on-line TTP, which serves as the users certification authority. In the third generation systems with many service providers, a wide range of services, and a diverse user population, authentication mechanisms with the on-line TTP provide a far from ideal solution. In this paper we present an efficient public-key protocol for mutual authentication and key exchange designed for value-added services in the third generation mobile telecommunications systems. The proposed ticket based authentication and payment protocol provides an efficient way for VASP to check the recoverability of costs without communication with the on-line TTP Furthermore, the proposed ticket based protocol can provide anonymous service usage for a mobile user.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.4
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• pp.771-778
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• 2014

In this study, we have measured the effects on production inducement, added value inducement, employment inducement and backward and forward linkage regarding the knowledge service industry in Korea. It turns out that the knowledge service industry greatly contributes to increase of added value and employment creation while highly withholds to effect on production inducement and backward and forward linkage effects. In recent, government seeks out new growth driver out of the knowledge service industry. We have found the fact that its direction should be 'production growth of the knowledge service industry' through this study.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• Journal of Korean Society for Quality Management
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• v.50 no.3
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• pp.387-405
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• 2022

Purpose: This study aims to develop a communality model to measure the service quality that the customers encounter on face-to-face and non-face-to-face automobile insurance before and after insurance purchase. Methods: For these purposes, we conduct a five-step program to develop a comprehensive communality model to measure service quality except insurance purchase channels. Results: As a result, we find five communality factors: value-added service for automobile maintenance, value-added service for drivers, quickness, dispatch service, and convenience of the service process. And the relative importance of service quality factors was in the order of value-added service for drivers, the convenience of the service process, quickness, and dispatch service, respectively. Conclusion: This study developed the opportunities to enhance service quality to attract customers. And it contributes to the academic literature by reporting the industry-specific service quality model, which maintains a theoretical gap in the online and offline automobile insurance industry.