• The Korean Journal of Health Service Management
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• v.7 no.3
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• pp.161-176
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• 2013

This research analyzed Raise Capital type and Investment Efficiency for non-profit hospitals in Korea. 152 cases of financial information from 2007 to 2010 were utilized for analysis. As a result of analysis, Raise Capital for Borrowings to total assets was primarily used, taking around 40% on average, and the method of Raise Capital with significant difference among Medical Institutions was Liabilities in Excluded Borrowings to Total Assets and Capital Stock & Capital Reserves to Total Assets. Besides, the relation between Invested capital and Investment efficiency was opposite each other in the non-profit hospitals, and Region was an important element influencing over Productivity per Value Added. In addition, in the investment activity of non-profit hospitals in the light of Investment Efficiency, only hospitals among Medical Institution types had a character of Capital Intensive, and General Hospital and Geriatric & Long-term Medical Care Hospital among Medical Institution types showed a character of Labor Intensive in the light of Performance.

• Journal of Korea Port Economic Association
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• v.22 no.2
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• pp.1-18
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• 2006

The purpose of this study is to consolidate the position of Kunsan Port as a Hub-port in Northeast asian region with the development of Kunsan port's hinterland. To accomplish the purpose, this paper firstly reviews the concept and function of port's hinterland literally. Next, We attempt to grasps the trends of port logistics service in this region, and to cope with this trends, study the previous researches of logistics platform(LP). Based upon the study, We find out the main factors of improving efficiency in port logistics, and build the model of logistics strategy with such factors as (1) Environment (2) Marketing (3) Logistics Chain and (4) Logistics community. And in order to applicate the model, we analyze the current situation of Kunsan port and port's hinterland. Finally, we provide the logistics strategies in Kunsan port's hinterland.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.10
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• pp.2579-2585
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• 2014

Location-Based Services can be defined as services that integrated a mobile network device's position with other information so as to provide added value to users. One of the most important elements in the LBS is the ability to locate objects. In this paper, the positioning techniques using radio signal were introduced, and the positioning principles and accuracies for LBS of smart phone were analyzed. As a result, the some techniques for improving user security were suggested.

• Proceedings of the KSRS Conference
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• 2002.10a
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• pp.854-859
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• 2002

Location Based Services, or LBS refers to value-added service by processing information utilizing mobile user location. With the rapidly increasing wireless internet subscribers and world LBS market, the various location based applications are introduced such as buddy finder, proximity and security services. As the killer application of the wireless internet, the LBS has preconsidered technology about location determination technology, LBS middleware server for various application, and diverse contents processing technology. This paper describes the open architecture for LBS platform ensuring interoperability among the wireless networks and various location-based application services and the functional requirements for the LBS platform. The LBS platform in a narrow sense provides a standard interfaces for location management and network management for location services as follows, positioning (location acquisition through network or/and handset), location managing, location based functions, profile management, authentication and security, location based billing, information roaming between carriers and the system monitoring independent to specific network or ISP/CPs(Content Providers).

• Journal of Animal Environmental Science
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• v.18 no.2
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• pp.85-90
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• 2012

In Korea, livestock has grown into the most value-added business in the agricultural and forest industry. But due to the recent outbreak of deadly infectious diseases such as foot-and-mount disease and avian influenza (AI), the demand for IT-enabled cutting-edge management system is getting stronger. As for humans, pilot projects and researches concerning U-healthcare have been carried out since early 2000. So this study explored the current progress of U-healthcare introduction, and suggested the strategies to develop technologies of collecting, processing, and utilizing information; to apply elements for a service model development and prioritization; to provide policy and institutional support. Therefore it is expected to vitalize the livestock U-healthcare in the future through continuous study based on these results.

• Knowledge Management Research
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• v.11 no.4
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• pp.67-77
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• 2010

MICE (Meetings, Incentive travels, Conventions, and Exhibitions) segment is one of the fastest growing segments of the tourism industry today. Especially, the government promotes the convention business as a strategic industry given its growing importance as a high value-added export. The push-pull factor conceptual frameworks were used to identify motives that lead firms to attend conventions. Furthermore, the authors assess firms' service quality, preference, reliability, and positional advantage of Korea Electronics Show(KES). Using data from a number of Korean trading firms, the authors find considerable results and conclude by discussing recommendation for the convention industry.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.755-763
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• 2010

The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• Food Science and Preservation
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• v.22 no.2
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• pp.197-203
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• 2015

We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.133-146
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• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.