• Information Systems Review
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• v.6 no.2
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• pp.227-242
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• 2004

With the advent of the digital economy, the business eco-system has been changing from the competition system across individual companies to that of supply chains. Under the rapidly changing business environment, it becomes true that the competitive power of the steel maker depends on the shipbuilding company, an important customer of the steel maker. Accordingly, e-partnering between a steel maker and shipbuilding companies becomes important. Schemes of developing e-partnering are presented as follows: implementation of the inter-communication system, day/sequence order and supply, improvement of infrastructure such as transport, quay etc.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04a
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• pp.754-756
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• 2004

본 논문에서는 B2B e-Marketplace에 참여하는 비즈니스 파트너들에게 새로운 상품을 추천하기 위한 웹 에이전트 기반 추천 시스템을 제안한다. 본 논문에서 제시하는 추천 시스템은 비즈니스 파트너에 대한 정보를 수집하기 위한 모니터링 에이전트, 수집된 정보를 분석하기 위한 분석 에이전트, 그리고 분석결과를 이용하여 추천 서비스를 제공하기 위한 추천 에이전트로 구성된다. 이와 같은 웹 에이전트 기반의 추천 시스템은 다수의 공급자와 다수의 비즈니스 파트너가 참여하는 B2B 환경에서 실시간으로 비즈니스 파트너의 수요나 성향에 맞는 서비스 제공을 통해 공급자와 비즈니스 파트너간의 수요/공급 예측 및 협력관계를 향상시킬 수 있다.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.11c
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• pp.1741-1744
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• 2003

인터넷과 네트워크 기술의 실시간 모니터링과 갱신이 가능해짐에 따라 e-Business는 여러 가지 다양한 형태로 변화되어 가고 있다. 이에 맞추어 기업은 실시간으로 시장의 요구에 반응하기 위해 기업중심의 체제에서 고객중심의 체제로 체질을 개선하고 있으며 이제는 기업과 고객의 차원을 넘어 한 단계 진보된 관계관리로의 기술 투자에 많은 역량과 기술, 자본을 투자하고 있다. 하지만 시시각각으로 변화하는 어플리케이션외 변화에 대부분의 중소 기업들은 어려움을 호소하고 있다. 따라서 본 논문은 고객 중심의 관계관리에서 파트너와의 관계관리에서의 가치 이전에서 오는 내부 프로세스의 변화에 대한 상호 보완적 통합 기법을 제안 함으로써 중소 기업들에게 이런 어려움에 다소나마 도움을 주고자 하는데 본 논문의 연구 목적이 있다.

• Proceedings of the CALSEC Conference
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• 2003.09a
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• pp.109-114
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• 2003

WS-BPMS(web service driven business process management system)은 기업 내 또는 비즈니스 파트너들 간의 비즈니스 프로세스를 체계적으로 통합, 관리하여 프로세스를 개선하고 자동화한다. 이는 비즈니스 프로세스를 검색한 후 BPEL4WS, BPML 등의 프로세스 메타모델을 이용하여 새 프로세스를 디자인하고 BPMS위에 전개 실행하는 과정을 거치게 된다. 디자인된 프로세스는 복잡하여 그 실행에 있어 체계적이고 확고한 기반을 바탕으로 운영되어야 한다. 이를 위해 본 논문에서는 BPMS의 운영에 있어 pi-calculus를 기반으로 한 structured exception handling 방법론과 transaction 모니터링을 통한 backward recovery 방법을 제시한다.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.19 no.2
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• pp.187-198
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• 2008

If mentoring is performed in university libraries for mentors, the senior librarians with much experience and mentees, the juniors with less or no experience, how would they respond to it and what would be the mentoring they wish to do? This study aims to find those out by analyzing data. For this, it referred to literature and conducted a survey with the subject of the librarians at the P university library. As a result, they showed relatively higher intentions to participate in mentoring. Their highest interest topics were their job related advice or consultation. For the mentor-mentee matching, they wished to have such relationship from the board organized in the library, or mentees wanted to select. They chose work ability as the most important requirement for their partners involved in the mentoring. They responded that the best mentor-mentee matching would be 1:1 and less than a year would be appropriate for the mentoring period. As shown above, most of the librarians showed intentions to participate in mentoring for their professional development and self-learning opportunity; therefore, university libraries should publicize librarians' mentoring actively and develop various programs for it.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.