• Electronics and Telecommunications Trends
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• v.33 no.1
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• pp.111-122
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• 2018

In this review, several new technologies considered when providing an open service environment in a mobile communication network are described. Recently, 3GPP developed some standards related to IoT services for opening a service platform in an SCS environment based on the OSA concept in a 3GPP LTE system. Similarly, the development of a new framework is underway to allow a plurality of services to commonly use an API environment in which a service provider or client accesses a 5G mobile communication system. Extending the existing LTE SCEF concept, the standardization of the northbound API is applied in the 5G CAPIF environment. Therefore, it is possible to construct a framework that facilitates access from outside, and takes advantage of the common management of various open service environments. An open service platform environment is expected to play an important role in transforming a network with simple connectivity services into a variety of new service markets, or into a service environment that can create added value.

• 제어로봇시스템학회:학술대회논문집
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• 2002.10a
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• pp.55.1-55
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• 2002

In the era of home automation, we need more context-aware and intelligent service applications than before. For these applications, a service gateway as a platform is required to bridge the gap between external data networks to internal home networks. Also, the sonics gateway enables customers to receive new classes of home services. The OSGi service platform is a good solution for the service gateway since it can deliver new applications dynamically from a broader network. In the near future, every home will be equipped with a residential gateway powered by the OSGi, and will demand value-added service applications, such as home security monitoring and safety alerts. In this pa...

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.763-769
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• 2003

The food-service industry in Korea has experienced remarkable growth during the past few decades. The objectives of this study were to analyze the influence of the food-service industry upon the national economy by using an input-output analysis and to find the industrial position of the food service industry. This paper analysed the economic effect of the food-service industry using 168 items arranged in a transaction table based on producer's prices in the 1995 input-output tables. The results of this study showed that the food-service industry had a major influence on the national economy of Korea. Based on the calculation of the following five coefficients; Korea's production inducement coefficient ranked as 50, its import inducement coefficient ranked as 28, its value added inducement coefficient ranked as 32, its worker inducement coefficient ranked as 2 and its employee inducement coefficient per final demand ranked as 5 in a total of 168 industries.

• Convergence Security Journal
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• v.8 no.1
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• pp.101-108
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• 2008

This research focuses on the process improvement of port logistics by using Lean methodology. On the one hand, we firstly analyze the current situation and weakness of the processes in port logistics, and then re-design the current processes by the principles of Lean discipline. Based on the appropriately changed processes, the improvement scheme of port logistics will be figured out. On the other hand, we construct the port logistics system by implementing the improved processes. The port logistics' processes accomplished in steel company will be further assorted and identified. The relationship of wharves process, operational process, shipping process, construction process, quality process, and purchasing process are also defined. Every process has been improved by Lean Tools in order to analyze the value added or non-value added processes, to improve the service level, and to reduce the cycle time, inventory, changing time, re-working and waste. Based on above, the appropriate environment that is suitable to Lean process of port logistics will be established and the modeling that can help to implement the improvement scheme will be figured out.

• Journal of Korea Port Economic Association
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• v.25 no.3
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• pp.385-406
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• 2009

The volume of trade between Korea and China has been growing significantly year by year since the diplomatic relations have been established in 1992. The economic and logistics cooperation between the two countries is crucial not only for the development of their economic relations but for promotion of value-added logistics. However there are still huge and serious impediments to logistics network and management between the two countries including bottlenecks in transport and customs procedures. The purpose of this study is to investigate how to promote value added logistics activities between Korea and Shandong Province of China. It is suggested the ways to increase VAL activities such as enhanced division of international labour within industries, provision of comprehensive logistics service and establishment of strategy for supply chain management between the two countries.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.208-215
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• 2013

This study for add functional nutrition ginseng to make consomm$\acute{e}$ soup of beef. consomm$\acute{e}$ soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomm$\acute{e}$ soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomm$\acute{e}$ soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomm$\acute{e}$ soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Journal of Information Management
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• v.29 no.1
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• pp.54-73
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• 1998

Responding to the growing trend toward information society through digitalization of relating tools, a specialized information center is called for the change in its role. It must create the more value-added service for customers by menas of combination of various digital media with communication network, domestic and foreign. This study analyzes the theoretical framework and concrete examples of digital information services in special information center pursuing user-centered service. To make an efficient execution of user-centered information service, the effort is needed to develop and enlarge digital information services improving the level of service.

• Journal of Internet Computing and Services
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• v.13 no.6
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• pp.25-32
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• 2012

There is a growing controversy on whether and how to regulate real-time broadcasting services carried on smartphone. Some advocates strict regulation on them but the others minimal regulation. This study aims to suggest guiding rules for how to regulate broadcasting services in smartphone. For this, the study interviewed fourteen (14) executives of broadcasting companies, content providers, policy research center and regulatory body. The analysis indicates that linear channel service in smartphone is similar in form to traditional broadcasting but they should not be regulated at this moment. The supporting reasons are 1) regulating them is technically not effective, 2) they were already regulated in their primary service platforms, 3) they don't have a significant impact on a society. Consequently, the study suggests that the service providers are categorized as value added common carriers as defined in the Telecommunication Business Act.

• Journal of Information Technology Services
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• v.16 no.4
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• pp.33-46
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• 2017

Increasing popularity of smartphone is creating many changes in payment market sector also. The new fin-tech and simple mobile payment service have provided convenience as well as various benefits and value-added services to create new payment culture. However, the infrastructure of offline shops is too poor for users to use the simple mobile payment services in Korea. There are several reasons why the support of simple mobile payment services by offline shops has reached the limit in Korea. They include the reluctance of shop owners due to highly priced devices, the failure of NFC of the leading offline payment infrastructure to support iOS, the services that are biased to the specific manufacturers and smartphones (Samsung Pay and LG Pay), prefer large shops (SSG Pay and L PAY), and focus on online transactions. This study used the Bluetooth technology that is the standard feature built in all smartphone to expand the offline shops that accept the simple mobile payment services ensuring universality and scalability from the convenience of customer's and service provider's aspects. Applying the same payment scene as the existing NFC payment method from the user's aspect and the Bluetooth technology from the service provider's aspect enables support of all smartphones and offering value-added services such as electronic receipt and promotions through the large-capacity bidirectional data transfer. This study is intended to review the simple mobile payment services in Korea and other countries, propose the simple mobile payment service model for Korea by analyzing the Bluetooth technology and preceding studies of payment services using BLE technology, and develop the pilot system using the BLE technology to verify the proposed system with actual shops.