• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.238-239
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• 2013

A system to efficiently utilize construction information has been in demand as a result of the changing society where information and knowledge leads to added value. Consequently, the government established a comprehensive information network system for construction industries to manage and utilize construction information which is the currently in use. However, this system is oriented toward management and business performance estimation for engineering and does not integrate a management system for design, construction technology, and construction engineering services. Therefore, this study proposes to develop object technology and management system of construction services and its evaluation to provide such information in real time.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.10
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• pp.2052-2058
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• 2009

The standardized and open information model called common language and information exchange format should be firstly defined for the interoperable power system and two-way information exchange among the components of the power system. The information models and information exchange formats for power facilities and power system applications are being defined in power system area, but the information model and information exchange format for the consumer area are not being yet defined besides of metering information model. An architecture and open standard for the information exchange between energy service provider and consumer are required to provide various value added services through the networking with devices in consumer premise. In this paper, an architecture for the two-way communications between energy service provider and consumer is defined and psXML(power system XML) for the information exchange is designed.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2005.11a
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• pp.147-156
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• 2005

In developing the ubiquitous computing technology based services (ubiquitous services), evaluating how much value of those services is created or added is very crucial. The efforts to evaluate the ubiquitous services have been progressed in two perspectives - technical perspective and behavioral perspective. Despite its importance, however, the methodologies which integrate both perspectives have been still very rare. Hence, this paper aims perspectives have been still very rare. Hence, this paper aims to propose an integrated ubiquitous service valuation methodology based on the multi-layered approach including technical and behavioral perspectives. To do so, we conducted a case study with currently existing location based service (LBS) such as navigation systems by conducting focus group interview (FGI) and field survey.

• Journal of Information Technology Services
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• v.7 no.4
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• pp.269-285
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• 2008

Design productivity can't be easily measured since there are so many different design productivity factors but such a few meaningful design product units. It's very difficult to evaluate the performance of design activities. Performance measures are not defined easily and are not measured correctly in many cases. So, in this paper the value added productivity is used to measure and analyze design productivity. Some issues are analysed to assess real productivity level of Korean service industry. And then we propose a few ways to Improve design productivity including the use of scientific approach at design processes and the change of the industry structure. It seems that the higher the level of IT(Information Technology) usage at a design industry is, the higher the design productivity is. Further research will be needed to investigate scientific approaches to increase design productivity.

• International conference on construction engineering and project management
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• 2013.01a
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• pp.628-633
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• 2013

Knowledge-based Service Industry is an industry that creates added value through the production, processing, and use of knowledge. Comparing to other service industries, it is innovation-oriented business endeavors having the characteristics that exert the great influences on other fields. Meanwhile, however, research efforts thereof are yet insignificant. In this study, we analyzed the innovation performance of architectural design office which creates knowledge services, having raised the necessity of innovation of the design office. The innovation performance were classified according to the extent of efficiency of the architectural design office making use of DEA-Tier analysis, and, for those architectural design offices that showed significant differences in efficiency, we presented the case studies of the firms that were substantial benchmarking targets from short, medium, and long-term perspectives.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.1379-1383
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• 2005

Introducing the market into the electricity industry lets the multiple participants get into new competition. These multiple participants of the market need new business strategies for providing value added services to customer. Therefore they need the accurate customer information about the electricity demand. Demand characteristic is the most important one for analyzing customer information. In this study load profile data, which can be collected through the Automatic Meter Reading System, are analyzed for getting demand patterns of customer. The load profile data include electricity demand in 15 minutes interval. An algorithm for clustering similar demand patterns is developed using the load profile data. As results of classification, customers are separated into several groups. And the representative curves for the groups are generated. The number of groups is automatically generated. And it depends on the threshold value for distance to separate groups. The demand characteristics of the groups are discussed. Also, the compositions of demand contracts and standard industrial classification in each group are presented. It is expected that the classified curves will be used for tariff design, load forecasting, load management and so on. Also it will be a good infrastructure for making a value added service related to electricity.

• Journal of the Economic Geographical Society of Korea
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• v.9 no.1
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• pp.39-60
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• 2006

The value chain is analytically useful for the cultural industry that has the characteristics of both manufacture and service industry, as the focus of value chain analysis moves from manufacturing only to the other stages of activity involved in supplying goods and services to consumers. The aim of paper is to analyse the value chain of the cultural industry in Gyeongbuk, find out the strengths and weaknesses of it, and suggest the ways to enhance the innovation capabilities of cultural industry in Gyeongbuk. First, the firms in advertisement & marketing, and circulation & distribution have low percent in cultural industry and need the low level of human resource, but produce high value-added in value chain; so, we should facilitate the make-up of the firms in advertisement & marketing, and circulation & distribution. Second, we should strengthen inter-firm networks to facilitate the ex-change of the equipment, human resource, information and technology between them. Third, we should construct the system to development human resource with two levels and spread the open atmosphere of firms.

• Journal of KIISE:Information Networking
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• v.28 no.4
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• pp.540-549
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• 2001

Internet telephony service is very cheap and very easy to introduce the value-added service than the POTS, but is difficult to the QoS of telephone service. The existing Internet typically offers 'best effort' services only, which do not make any commitment about delay, packet loss and jitter. This paper compensates the low quality of the speech for packet loss or delay using SOLA algorithm in Internet phone. SOLA algorithm is a popular technique for Time Scale Modification of speech and audio signal. In the proposed algorithm, the receiver expands the received packet under resonable threshold, and hence compensates the QoS of speech. From the simulation, this algorithm can conceals packet loss considerably, and is also improved the quality of the speech.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.47-53
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• 2010

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.