• Journal of Korean Society for Quality Management
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• v.27 no.2
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• pp.1-19
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• 1999

It is truism to say that today's customers demand high quality products and services; nevertheless, nowhere is this more prevalent than in the medical industry. Korea's globalization has increased it's citizen's awareness of greater life expectancies and medical improvements in other regions of the globe. Therefore, it is universally essential that in order to be successful in the medical industry, vendors must meet the ever increasing demands of better educated customers. The purpose of this study was twofold: 1) The first objective was discover what health care services are in demand and the quality factors related to these services. 2) The second objective was to determine a strategy for improving health care service through quality function deployment(QFD). One hundred and ninety-five respondents were randomly selected and asked to fill out a questionnaire after having undergone treatment at a medical clinic, located in Daejon, South Korea. The questionnaire was designed to obtain information about both he clients' satisfaction with, and their sense of the value of the medical treatment they received. Penalty-reward analysis and QFD were used to interpret the survey results and to deploy the collective voices of the customers. The results of the penalty-reward analysis illustrated that the 'communication' service quality factor was classified into an excitement factor that incurs no penalty if not achieved but adds value if the requirement is exceeded. As a result of the QFD analysis on the 'communication' service quality factor, eleven strategic alternatives were prioritized, and isolated a vital service quality characteristic. This characteristic can be implemented to bring value-added changes for the improvement of health care services.

• Journal of the Economic Geographical Society of Korea
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• v.19 no.4
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• pp.677-693
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• 2016

Using Social Network Analysis and Trade in Value Added Database(TiVA), this paper examines the world trade network. Main findings are as follows. Firstly, there are three types of industries, which have dominant status in the world value added trade network. Those are the manufacturing industries in the developing countries such as China's electronics industry, the service industries in the developed countries such as U.S. R&D, and the manufacturing industries in the developed countries such as German motor vehicle industry. Secondly, the major hub industries in the world trade network have their own specific types in the brokerage roles. Most interestingly, U.S. service industries such as the R&D, the logistics industry, and the whole sale and retail industry reveal itinerant and liaison brokerage roles. Thirdly, Korean industries have been dominated by Chinese industries. However, the financial industry and the R&D industry could have revealed superior status as the brokerage role of itinerant. This implies Korean industries could sustain their competitiveness of the hubness status only by openness policy in the service industry.

• The Korean Society of Law and Medicine
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• v.11 no.2
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• pp.275-307
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• 2010

In the presidential new-year address in January 2, 2009, the President declared that 17 kinds of new driving force of growth that could create high-added value be selected to step up job creation and an increase in national wealth. The Ministry of Strategy & Finance announced plans for the 17 kinds of new driving force of growth after the presidential address. Specifically, that ministry announced an ambitious plan to select health care service named 'Global Health Care' as one of the five service industries that could create high-added value in a move to provide jobs to approximately 7,000 people and produce pervasive economic effects coming up to a trillion and 10 billion won. To attain the goal, several action plans were mapped out to globalize domestic medical institutions, to rearrange the relevant law and system for the purposes of raising awareness of domestic medical institutions among foreign patients and improving their accessibility and post-satisfaction level, and to lure lots of foreign patients through financial assistance. At the same time, the government announced plans to lure severe patients such as those in want of surgery or organ transplant, cancer patients or patients with heart diseases to create high-added value on a long-term basis. Thus, the government announced that it planned to formulate such strategies and to enter an agreement with foreign governments to attract plenty of foreign patients. In fact, however, there are little full-scale evaluation of medical tourism though it's been a year since it was introduced, and there are few actual efforts to implement what the government announced, either. According to the results of the evaluation of medical tourism, domestic hospitals are said to undergo little significant changes after the introduction of medical tourism, which shows that they take a dim view of medical tourism instead of having expectations for that. The medical tourism industries in major Asian countries have been dynamized, and there are several factors of their success. First of all, they are successful in creating new market opportunities by incorporating related industries such as medicine, tourism and IT and in developing medical tourism products and differentiated marketing by taking advantage of their competitive edge. They have offered full-fledged assistance to this sector, and another reason is the improved international credibility of their medical service. If our country fails to pinpoint our problems in consideration of the cases of the Asian countries or to provide appropriate financial aid, our country is bound to lag behind them. Given this reality, how to assess medical tourism and what challenges this sector is confronted with are discussed.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• Management & Information Systems Review
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• v.32 no.4
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• pp.127-153
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• 2013

The trend of China's industry has been changed from manufacturing industry based on cheap labor market to service industries gradually as a whole. The investment of Korean corporations toward Chines service industry is gradually being increased. The importance of Chinese service industry related taxations such as business tax and value-added tax are growing. This study, therefore, examines the changes of investment environment and does the business tax and VAT of growing importance in China. From the point of view that the taxation on services is mainly related to the business tax or VAT, this study, also, examines the changes of present condition of investment and corresponding trends of the Korean corporations, in accordance with the domestic investment environment changes tied to the business tax and the VAT in China. With regard to the business tax and the VAT, this study looks into their features and tax requisition and also makes comparison between them and VAT of Korea. This study examines the problems and situations from the cases of separation, integration and trial integration of the business tax and VAT, and also does the development direction of the above two taxation and the corresponding strategy of Korea and her companies The purpose of this study is to provide information about the changing trends of investment environment and the business tax and VAT and to present corresponding plan for the corporations advancing into China.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Journal of Information Technology Services
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• v.12 no.4
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• pp.461-472
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• 2013

Today, In the Service Industry are more getting a lot of convergence of IT utilization. And global IT companies are strengthening that platform based Services Ecosystems. These business in the field, Ecosystem Competitive strategy is difficult to imitate. And this strategy is generated organic Business Model that a by Competitive-Predominance to brings. In addition, the added value of the Service Industry is taken, a new type of job creation by the ripple-effect is huge. However, existing the Ecosystem Theory of Business is a lack of research on the use. Thus, Ecosystem Construction conditions is very difficult. This study is try to successful Platform Case's Analysis such as Apple, Google, Amazon, eBay's. These Ecosystems is that want to know the Major attributes. At first, would be analyzing to previous research, the Service and Knowledge Services' major attributes and Ecosystem studies' major attributes to grasp. Then, from a Group of Experts is to assess the importance. Finally, according to each Platform, examined the Correlation of Major Attributes.

• International Commerce and Information Review
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• v.4 no.2
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• pp.187-199
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• 2002

Global economy these days is characterized with an unlimited competition due to Globalization and Information Age. Expansion of E-business accelerates informationized and globalized society and also intensifies market competition. As a result, global economy gradually develops to knowledge-based economy, and Business Service Industry becomes essential to the production increase in the manufacturing industry as well as its high added value comes into the spotlight as one of rapidly growing business industry. Business Service Industry has not yet been academically established, however, it may be defined as the industry of which production is a mediating service in the production process rather than in the final consumption. The export of the manufacturing industry has traditionally played mainstream role in Korea where economic development has been centered on the manufacturing export. However, as with increasing emphasis on the role of service sector and highly developed industrial field in the national economy, not only the relationships between manufacturing industry and service industry becomes rapidly more involved, but also the importance of highly competitive service industry becomes emphasized in accordance with open global economy after WTO system takes off. Now it is time we come to the realization that service is in the center of national competitive power as a result of global door open in all service industry.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.698-705
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• 2011

In this study, brown rice and germinated brown rice which has various medical action and excellent functionality, was used together with Jeung-pyun to compare and analyze the changes according to the amount 50, 100%. This study is intended to be used for the healthy food and spread to that was executed to find out the merchandising potential of this Jeung-pyun. The Jeung-pyun was added to brown rice and germinated brown rice of moisture content was 50.23~51.70% the similar to content. For chromaticity to L(lightness) value, a(redness) value and b(yellowness) value, L value of GBR2 was low at 58.84. a value was showed the highest GBR at 0.64. For texture, Hardness was showed the highest GBR2. Springiness was showed the highest BR2. Chewiness was showed the highest Control at 4.33. As for adhesiveness, there was showed the highest GBR2 at 0.30 and showed significant difference between samples. Overall-acceptability was the order of good in the estimated: GBR1>BR2>BR1>GBR2>C. Based on this study, from the physico-chemical and sensual perspective, For the preference of GBR1 was most preferred for flavor, color and taste, sensory evalution and considered suitable the best method for adding brown rice and germinated brown rice into Jeung-pyun.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.593-599
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• 2009

This study was conducted to evaluate the quality characteristics of Dureup Sulgidduk samples to different amounts of Aralia elata leaf powder. Overall the samples contained 3.73% moisture, 27.12% crude protein, 1.73% crude fat, 8.06% crude ash and 11.68% crude fiber[ED highlight - very confusing, please clarify which samples(e.g. containing which amount of powder), also, should the moisture be 37. something? It dose not fall within the range in the next sentence. Furthermore, the percentages do not add up to 100, please clarify]. The moisture levels of the samples ranged from 37.72 to 40.45%, with samples containing 0% Aralia elata leaf powder having the highest moisture level. The color L-values decreased, while the a-value increased and the b-value did not differ in response to the addition of Aralia elata powder. The texture and hardness also decreased with increasing Aralia elata leaf powder content,-; however, these values increased in all samples over three days of storage. Finally, samples containing 4% Aralia elata powder received the highest cores for color, flavor, sweetness, softness and overall-acceptability.