• 한국농공학회논문집
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• 제46권1호
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• pp.107-117
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• 2004

Hourly monitoring data from Saemangeum estuary, which is expected to become freshwater, was analyzed to evaluate the water quality characteristics. Higher algal growth at spring season than winter influenced the high ratio of organic nitrogen to total nitrogen and concentration of chemical oxygen demand (COD). About 87.9％ and 59.7％ of organic nitrogen was observed at winter season and spring season, respectively. Daily salinity analysis at the mouth of two main rivers demonstrated that the Dongjin in river was more influenced by tidal effect and showed higher variation than the Mankyung river. The ratio of nitrogen to phosphorus (N/P ratio) was different with site (estuary versus sea area) and season (winter versus spring) remarkably. The N/P ratio was highest (32.74 ∼ 43.93) at estuary in winter and was lowest (1.78 ∼ 3.06) at sea in spring. The high N/P ratio at estuary area implies that phosphorus can be the limiting nutrient factor for algal growth as in general freshwater river, therefore, water quality management practice considering river characteristics rather might be needed in the Saemangeum estuary. The Saemangeum project is nationally recognized for its environmental issues, and especially water quality concern is a critical factor to make policy decision and further assessment with continued monitoring is strongly recommended.

• 한국컴퓨터정보학회논문지
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• 제13권5호
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• pp.315-321
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• 2008

본 연구는 호텔기업의 서비스 품질 평가에 있어 고객의 질, 물리적 품질, 서비스제공자 품질이 호텔품질에 미치는 영향과 상관관계를 분석하여 그 효과를 검증하기 위한 것이었다. 연구결과 호텔품질에 미치는 영향은 서비스 제공자 품질>물리적 품질>고객의 질[매너]>고객의 질[외양] 요인 순으로 호텔품질을 가장 유의하게 설명하고 있는 것으로 분석되었다. 또한 각 변수간의 상관관계는 고객의 질(매너)과 물리적 품질 요인이 가장 높게 나타났는데 이것은 고객의 질이 호텔서비스 품질 구성차원 변수로서 중요한 영향을 미치는 변수임을 발견할 수 있는 결과이다.

• 동아시아식생활학회지
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• 제20권4호
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• pp.596-605
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• 2010

The purpose of this study was to measure consumers' recognition of service quality in Korean restaurants, and to compare the differences in perceived service quality according to consumers' general characteristics. Self-administrated questionnaires were completed by 1,494 subjects and data were analysed by frequency, factor, reliability, and subjected to t-test and one-way ANOVA. The major results of this study can be outlined as follows: Factor analysis on perceived service quality resulted in 4 factors: staff service (5 variables), menu quality (4 variables), price and value (4 variables) and atmosphere and convenience (5 variables). Cronbach's alpha values for the reliability were over 0.8 for all the factors. The mean value in the elicited factors was indicated to be in order of menu quality ($4.73{\pm}1.19$), atmosphere and convenience ($4.57{\pm}1.09$), price and value ($4.55{\pm}1.15$), and staff service ($4.46{\pm}1.12$). Also, a significant difference was shown in service quality, which was perceived according to consumers' general characteristics. A higher mean value in perceived service quality was shown in women than in men, in the older than in the younger, in people with a high frequency of visiting Korean restaurants than those who do so with low frequency, and in people with high cost expenditure when visiting than those with low cost expenditure. In terms of region, the mean value in perceived service quality was significantly lower for consumers in the Gwangju region than in other regions.

• 한국해양환경ㆍ에너지학회지
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• 제3권4호
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• pp.3-22
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• 2000

1998년 하계(6～9월)에 금강하구 주변 해역 11개 정점을 조사하여 공간적인 수질변통 특성을 파악하고, 통계분석 기법의 하나인 요인분석을 동하여 하계 금강하구 주변해역에서의 수질변동 지배요인을 분석하였다. 조사기간 동안 금강하구 주변해역의 화학적산소요구량의 평균농도는 1.36mg/L, 용존무기질소의 평균농도는 28.60㎍-at/L, 용존무기인의 평균농도는 0.48㎍-at/L로 나타났으며, 주성분분석 결과 전체 수질변동의 약 43%를 차지하는 제 1주성분 요인이 담수 유입과 밀접한 관련이 있는 영양염류와 염분의 변화로 나타나, 담수변통 요인이 중요한 역할을 하는 것으로 나타났다.

• 지역사회간호학회지
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• 제28권4호
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• pp.421-430
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• 2017

Purpose: This study investigates the social network, self-care agency, and quality of life of high-risk beneficiaries in case management of Medicaid and the correlations between these variables. It also identifies influencing factors on their quality of life. Methods: The subjects included 187 individuals chosen from the high-risk beneficiaries in case management of Medicaid in D Metropolitan City. Data was collected through direct interviews based on a structured questionnaire on home visits. Results: The perceived health status was the most influential factor in their quality of life, followed by self-care agency, mutual support network, and natural support network in order. These factors explained 40.6% of their quality of life. Conclusion: These findings raise a need to develop a nursing intervention program to increase the self-care agency of the high-risk beneficiaries in case management of Medicaid.

• 동아시아식생활학회지
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• 제18권5호
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2001년도 하계학술대회 논문집
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• pp.976-980
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• 2001

In this study, P $b_{0.88}$(L $a_{a}$N $d_{l-a}$)$_{0.08}$(M $n_{1}$3/S $b_{2}$3/)$_{0.02}$ $Ti_{0.98}$ $O_3$system ceramics were manufactured for 20 MHz class resonator application. Electromechanical coupling factor, mechanical quality factor and dynamic range of 3rd overtone thickness vibration mode were measured as the variations of La and Nd molar ratio. Mechanical quality factor and dynamic range at $\alpha$=0.6 composition ceramics showed the highest value of 2, 691 and 52.37 dB, respectively. The tempearture coefficient of resonant frequency measured from -2$0^{\circ}C$ to 8$0^{\circ}C$ showed an excellent value of 5ppm/$^{\circ}C$ at $\alpha$ = 1 composition ceramics. ceramics.s.

• 동아시아식생활학회지
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• 제20권2호
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• Journal of Nutrition and Health
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• 제57권3호
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• pp.320-335
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• 2024

본 연구는 서울 일부지역의 고등학생들을 대상으로 이들의 식사의 질이 삶의 질에 미치는 영향력을 파악하기 위해 청소년 영양지수를 활용하여 삶의 질 사이의 관련성을 분석하였다. 연구대상자들은 서울시 소재의 고등학교 (인문계고, 특목고, 특성화고)에 재학 중인 176명을 대상으로 하였다. 고등학생들의 식사의 질 평가를 위해 청소년 영양지수 (NQ-A)를 활용하였고, 삶의 질 평가는 선행연구를 통해 타당도가 검증된 조사문항을 활용하여 삶의 만족도, 환경, 건강, 참여와 안전, 여가활동 및 정서 요인으로 분류하여 평가하였다. 본 연구결과 조사대상들의 영양지수 점수는 전체대상자 49.30점이었고, 영양지수 등급을 보면 '상' 등급 7.4%, '중' 등급 46.6%, '하' 등급 46.0%로 본 조사대상자들의 90% 정도는 식사의 질이 불량한 것으로 평가되었다. 영양지수 점수 및 균형, 다양, 실천 영역의 점수는 삶의 질 하위요인 중 삶의 만족도, 환경, 건강, 참여와 안전, 여가활동 사이에서 양의 상관성을 보였다. 그러나, 회귀분석 시 영양지수 점수는 삶의 만족도, 건강, 참여와 안전, 정서 요인에서 양의 연관성을, 절제 영역은 삶의 만족도, 건강 요인에서 음의 연관성을, 균형 영역은 환경 요인에서 양의 연관성을, 실천 영역은 건강과 여가활동 요인에서 양의 연관성을, 환경 영역은 정서 요인에서 음의 연관성을 보였다. 본 연구결과 청소년들의 삶의 질은 식생활과 밀접한 관련성을 보이고 있으므로 청소년들의 삶의 질 향상을 위해 균형되고 다양한 식품 섭취 및 바람직한 식행동을 유지할 필요가 있다. 또한, 청소년의 삶의 질은 다양한 요인들에 영향을 받고 있으므로 식생활을 포함한 식이 요인 뿐만이 아니라 신체 발달, 더불어 정서, 심리적, 사회적 발달을 포함한 삶의 질 평가를 위한 후속 연구를 제안한다.

• 한국콘텐츠학회논문지
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• 제21권1호
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• pp.196-202
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• 2021

본 연구는 배달음식 서비스품질에 대한 주요요인을 찾고, 선행 연구에서 배달음식 서비스품질의 상호 중요도를 확인하여 각 요인의 중요도 순위를 도출하였다. 이를 위해 계층분석과정 (Analytic Hierarchy Process, AHP)을 이용한 의사결정모형을 사용하여 상호 평가를 정량화하는 과정을 수행하였다. 연구분석 결과, 배달 서비스품질은 배달음식 서비스품질의 주요인이며, 특히 주문 서비스품질과 음식 서비스품질은 배달음식 서비스품질의 핵심요인으로 나타났다. 주문 서비스품질의 세부요인은 편의성과 정확성이 중요하며, 배달음식 서비스품질을 통해 배달비의 세부요인을 기본료, 할인, 면제 순으로 중요하게 인식하고 있는 것으로 밝혀졌다. 본 연구 결과는 배달음식 서비스품질에 대한 분석뿐만 아니라 배달 정보 서비스품질 향상에도 이바지할 것으로 기대한다.