• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.36 no.2
• /
• pp.39-48
• /
• 2013

The development of mobile communication technology is transforming the market of mobile communication devices, which is used to be merely for simple communication, into the one which offers features of personal digital assistant (PDA), fax communication and Internet access. Unlike a mobile phone which comes out as a complete package and whose functions cannot be changed, a smart phone can be upgraded by its user, adding or removing apps as he pleases. OS's of smart phones are iOS-based Apple, Google Android, Window Mobile, and others. Due to its convenience and powerful features, many people use smart phones its high price. On the other hand, consumer complaints are rising on poor A/S for occasional malfunction. This study analyzes how A/S cases can be classified into groups according to quality factors. We evaluate factors such as consumer impression and consumer satisfaction. By dual quality evaluation using KANO method, we would like to show the different A/S strategy for smart phones, compared with mobile phones.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.2
• /
• pp.234-241
• /
• 2008

The purpose of this study was to evaluate antioxidant effects of oriental herbs in the pork meat Wanja(0.5${\times}$5 cm, 20 g) baked at 180$^{\circ}C$ for 5 min and reheated 30 see in microwave oven after storage at 4$^{\circ}C$ for 4 days. The moderate amount of freeze dried powder of oriental herbs included in Wanja were 1.0% in CN(Cinnamomum lureitri Nees), 0.5% in AS(Acanthopanax sessiliflorus Seed), and in AN(Angelica gigas Nakai), respectively. In sensory evaluation, the Wanja added with AS was the most preferred significantly. The Wanja without oriental herbs was the least preferred because of its the highest level in off-flavor. During storage at 4$^{\circ}C$ in the refrigerator for 10 days, the Wanja without oriental herbs was increased rapidly in acid value after 6 days, but the Wanja made with 1.0% CN powder was increased after 8 days, and with 0.5% AS and 0.5% AN were after 10 days. The Peroxide value of Wanja without oriental herbs was increased to unedible level after 8 days. But those of Wanjas made with CN, with AS, and with AN were increased to low level enough to eat till 10 days. The result in peroxide value between of Wanjas with and without oriental herbs was the same tendency in TBA value.

• Hwankyungkyoyuk
• /
• v.22 no.3
• /
• pp.136-151
• /
• 2009

The purpose of this study was to analyze changes in perceptions of the categories of environmental education and environmental education professionalism of teachers participating in a in-service teacher training programs for environmental education. For this study, surveys and interviews were conducted before and after participation of 20 elementary and secondary school teachers who had participated in 'in-service teacher training program for professional development in environmental education' in August of 2005. Before participation, most of teachers answered that 'Education for Environment' was essential factor among the categories for environmental education. After participation, 15 teachers retained their perception but 5 teachers had changed to 'Education about Environment' or 'Education for Environment'. Environmental professionalism was conducted in '5 ability categories of environment teachers' of Hungerford et al.(1994). Categories has goal domains such as 'Goal domain I (level of basic)', 'Goal domain II (level of conceptual perceptions)', 'Goal domain III (level of investigating and evaluation)', 'Goal domain IV(level of environmental action skill)', 'Goal domain V(level of educational apply)'. Before participation, teachers had a low level of professionalism in environmental areas, but after participation environmental education professionalism improved significantly into the all 'Goal domains'.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.19 no.9
• /
• pp.2064-2072
• /
• 2015

To improve performance, most of Web Services produce and manage User Access Logs. Through the Access Logs, the record provides information about time when the most traffic happens and logs and which resource is mostly used. Then, the log can be used to analyze. However, in case of increasing high traffics of Web Services at the specific time, the performance of Web Service leads to deterioration because the number of processing User Access Logs is increasing rapidly. To solve this problem, we should improve the system performance, or tuning is needed, but it makes a problem cost a lot of money. Also, after it happens, it is not necessary to build such system by spending extra money. Therefore, this paper described the effective Web Service's performance as using improved User Access Log performance. Also, to process the newest data in bulk, this paper includes a method applying some parts of NoSQL using Redis.

• Culinary science and hospitality research
• /
• v.8 no.2
• /
• pp.59-76
• /
• 2002

After 1990, Food service industry is growing up so fast and asking a lot of employee to be able to work this one. Our society will continue the growth of quantity and quality of food service industry with closing to the developed country and increasing the national income and leisure time. But our present culinary education system cannot gain the efficient of professional training to adopt food service industry without re-education and training. So, in our culinary education we have to be introduced new education system which is used effectively as a professional culinary education system in C.I.A. This system has merit to be able to teach step by step from basic to advanced course. Also Most of school system(management purchasing, human research, school life, etc.) is focused for culinary education. But, although this system has a lot of merits, it is too early toy us to adopt in our culinary education system. Because our education system has too much limited educational administrations of government and school for introducing new education system. The present educational situation is not enough to have facilities and financial support Finally, our culinary educational system have to change to right direction to improve in culinary education. Block system is one of the well-prepared system. But we need to administrational support of government and school to be able to adopted to our culinary educational system.

• Journal of Korea Society of Industrial Information Systems
• /
• v.11 no.5
• /
• pp.119-131
• /
• 2006

This paper proposes a mathematical model for web site service quality evaluation, which first applies analytic hierarchy process(AHP) to determine the weights of evaluation indexes of web site service quality and then analyzes web site service synthetically by means of fuzzy methodology. In this case, experts' knowledge cannot only be used but its subjective component can be eliminated. Hence, the web site service quality can be analyzed and evaluated more reasonably. After establishing this model, the experiment results will be given, which verify the feasibility and validity of the proposed model. The model proposed here is very simple and easy to implement and can provide a useful way to help developers evaluate their web site service quality efficiently.

• Journal of the Korea Safety Management & Science
• /
• v.9 no.6
• /
• pp.147-154
• /
• 2007

We must adapt to the rapid speed of information-oriented society well for outstanding central logistics nation of 21th century's Northeast Asian. Moreover, we must provide customers or enterprises with sufficiently satisfactory service about diversified desire of customers. In particular, we try to find the service process with RFID about air logistics that has many demands and is required to develop accurate and rapid service technique. As a result, we apply RFID to overall process of air logistics. After that, we will test the process and analyze results of the test. We are going to provide real possibilities of RFID enterprise and other service process. We will promote technology development of service process for air logistics' service.

• Journal of Information Technology Applications and Management
• /
• v.30 no.2
• /
• pp.19-30
• /
• 2023

This study aims to analyze service improvement and success factors of electric scooter sharing service companies by using text mining after collecting reviews of shared electric scooter service applications among various models of sharing economy. In this study, the factors of satisfaction and dissatisfaction of service users were identified using the term frequency inverse document frequency (TF-IDF) technique, and topics for each keyword were extracted using the Latent Dirichlet Allocation (LDA) Topic Modeling technique. According to the analysis results, the main topics were entertainment, safety, service area, application complaints, use complaints, convenience, and mobility. Using the analysis results of this study, employees and researchers of electric scooter sharing service companies will be able to contribute to the improvement and success of related services.

• Journal of Internet Computing and Services
• /
• v.18 no.4
• /
• pp.27-34
• /
• 2017

In this paper, the analysis of mobile augmented reality service using 5G network are provided. First of all, the introduction and required performance of mobile augmented reality(MAr) service are provided. After that, 5G network key features, target performance, and network architecture are analyzed. At the end, the additional network entity and functions for the realization of mobile augmented reality service are proposed. The mobile augmented reality service time. At the end, the service delay in existing LTE system and proposed 5G MAr system by using real device and network parameters.

• Management & Information Systems Review
• /
• v.32 no.5
• /
• pp.19-43
• /
• 2013

The diffusion of new technology has traditionally focused on the adoption perspective. Researchers refer this use-diffusion paradigm to behaviors of use after adoption. This study intends to analyse the influential factors of use-diffusion and continual use of website and applications in medical service. To achieve this a use-diffusion model as a conceptual frame work is suggested. Medical information quality, personal innovativeness and subjective norm are assumed as antecedent variables medical website and application's rate of use, variety of use, and continued use intention as result variables. According to the empirical study results medical information quality, web based application usability, personal innovativeness, and subjective norm have a meaningful influence on medical service consumer's use-diffusion patterns. Also pattern of use influences the continued use intention. This study provides an opportunity to understand medical service consumer's behavior after website and application use adoption and suggests further directions for establishing medical service online marketing strategy by determining influential factors of use-diffusion and continued use of medical online marketing tools.