• 한국항행학회논문지
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• 제15권1호
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• pp.104-111
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• 2011

본 연구는 기술혁신에 관한 산업유형별 연구개발투자와 실물옵션가치, 기업가치와 시장가치를 사후적(ex post) 측면에서 실증 분석하여 기계소재 산업의 연구개발투자에 따른 개별 산업의 실물옵션가치, 기업가치 및 시장가치에 미치는 영향을 계량적 성과로서 살펴보고자 하였으며 분석 결과 연구개발투자에 따른 실물옵션법에 의해 도출된 기업가치의 평가가 시장가치를 잘 반영하고 밀접한 상관관계를 보이고 있으며 일반적으로 기업의 성장 동력으로 연구개발투자가 시장가치에 미치는 영향이 크다는 기존 이론과 일치하는 실증분석 결과를 도출하였다.

• 한국산업정보학회:학술대회논문집
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• 한국산업정보학회 2007년도 춘계학술대회
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• pp.114-121
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• 2007

In the existing ISP methods, the important' role of enterprise value is usually ignored or not recognized in the information systems planning (ISP). Besides, in some ISP methods, there is a connotative precondition that the main body of value is always the enterprise stakeholder. Thus, in ISP, the enterprise stakeholders‘ value has been recognized while the value of other main bodies has been neglected, which has resulted in boycott and other problems in normalization construction. Based on the existing ISP analysis frame and ways, this article analyzes the enterprise fundamental principle of enterprise value acting on ISP and defines the formation of enterprise value. On the basis of Keeney's analysis way of value focused thinking for decision-making, we induct the factors of enterprise value into the ISP method and set forth such an ISP process: (1) identify the aggregation of enterprise value; (2) conform the objective structure of enterprise levels; (3) determine the appraisal standard for enterprise fundamental objectives; (4) determine the basic structure for information systems ; (5) confirm the data requirements for information systems; (6) give appraisal and comment.

• 동아시아식생활학회지
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• 제17권3호
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• pp.417-424
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• 2007

The purpose of this study was to measure the effects that service quality, perceived value and satisfaction have on loyalty in Namhaean area restaurants. A total of 273 questionnaires were completed. The structural equation model was used as an analysis method to measure the causal effects of service quality, perceived value, satisfaction and loyalty. The results demonstrated that the structural analysis result for the data was an excellent model fit. The effect of service quality on value, the effect of perceived sacrifice on value, the effect of service quality on satisfaction, the effect of value on satisfaction, and the effect of satisfaction on loyalty were statistically significant. Moreover service quality had an indirect effect on satisfaction through perceived value, and service quality also had an indirect effect on loyalty through perceived value and satisfaction. Perceived value had an indirect effect on loyalty, and an effect through satisfaction. Perceived sacrifice had an indirect effect on satisfaction through perceived value, and it also had an indirect effect on loyalty, and an effect through satisfaction. Further study is still required, and should be aimed at identifying the causal mechanisms of constructs, such that restaurant managers might be better prepared to offer value and satisfaction to their customers.

• 한국의료질향상학회지
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• 제19권2호
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• pp.68-80
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• 2013

Background: This study investigates improvements in non-value-added nursing activities in clinical work, in order to improve the efficiency and quality of nursing activities. Methods: The study was performed as a quality improvement project at a tertiary general hospital. The nursing activities that needed improvements were categories into admission care, discharge care, supply management, diagnostic work-up related activities, and others. The nursing time and frequency of non-value-added activities were compared across nine nursing units before and after implementation of the quality improvement program. Post-implementation patient and nurse satisfaction were subsequently analyzed. Result: Post-implementation, the time spent on non-value-added nursing activities was reduced and patients and nurses were satisfied with the improvements. Discussion: Reducing non-value-added activities in nursing can increase the work efficiency and ensure time for patient care, thus improving the quality of nursing care. For further study, accurate surveys on nursing activities based on nursing time are required.

• 유통과학연구
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• 제11권12호
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2010년도 하계학술대회
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• pp.74-76
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• 2010

Digital images or videos are used in modern digital devices. The resolution of HDTV in digital broadcasting system is higher than that of previous analog systems. Also, mobile phone with 3G can provide images as well as video streaming services in realtime. In these circumstances, the visual quality of images has become an important factor. We can make image clear by transient improvement process that reduces transient in edges. In this paper, we present an transient improvement algorithm. The proposed algorithm improves edges by making smooth edge to steep edge. Before performing transient improvement algorithm, edge detection algorithm should be operated. Laplacian operator is used in edge detection, and the absolute value of it is used to calculate gain value. Then, local maximum and minimum values are computed to discriminate current pixel value to raise up or pull down. Compensating value that gain value multiplies with the difference between maximum (or minimum) value and current pixel value adds (or subtracts) to current pixel value. That is, improved signal is generated by making the narrow transient of edge. The advantage of proposed algorithm is that it doesn't produce shooting problem like overshoot or undershoot.

• 대한가정학회지
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• 제50권5호
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• pp.79-89
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• 2012

The purpose of this study was to investigate differences in the value of children according to the demographic characteristics of mothers with young children. This was to examine the relationship between psychological and environmental factors, and the value of children to mothers with young children. The participants of this study were 237 mothers, who had young children. Descriptive statistics, t-test, F-test, and Pearson's correlation analysis were used for data analysis. The results were as follows: First, the value of children was different according to the child's factors (gender and number of children in the family, etc.), the mother's factors (age and education, etc), and the family's factors (household income and cost of bringing up the child). Second, familism is related to emotional value and instrumental value, parenting efficacy is related to emotional value and social value, children's temperament is related to emotional value, and the value of children from mother's reference group is related to emotional value and instrumental value, social value, and burdensome value. As for the implication of these findings, value of children from mother's reference groups is important for changing the value of children of the mothers with young children.

• Advances in Traditional Medicine
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• 제9권1호
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• pp.14-19
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• 2009

The aim of this study is to evaluate appraiser's consistency and accuracy about pulse diagnosis (PD) in discrimination of eight-constitutions using Gage R&R study. Cumulative numbers of PD for discrimination of eight constitutions of three appraisers' experience were 75,000 cases, 50,000 cases, 1,100 cases, respectively. Three Appraisers diagnosed subject's eight-constitutions by PD with blinded method. Gage R&R study was used to verify the results. In the measurements of consistency, appraiser B (agreement = 80%, Value of k = 0.8276) was very good, appraiser A (agreement = 70%, Value of k = 0.7465) was good, and appraiser C (agreement = 50%, Value of k = 0.5365) was moderate. In the measurements of accuracy, appraiser B (agreement = 70%, Value of k = 0.6812) was good, appraiser A (agreement = 60%, Value of k = 0.6414) was good, and appraiser C (agreement = 0%, Value of k = -0.1000) was poor. The results suggest that accuracy of discrimination of constitutions relatively depend on experience and number of cases of PD. Further large controlled study is needed to evaluate the accuracy of PD.

• 한국정보시스템학회지:정보시스템연구
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• 제19권3호
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• pp.75-103
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• 2010

This study analyzes a model appling value in the mobile learning. We investigate the interaction, ease of use, hedonic value, and utilitarian value considering importance factors in the mobile learning, and the customer values are found to influence the customer satisfaction. We analysis a relationship between these factors and the customer satisfaction, and the relationship between the customer satisfaction and the loyalty. Finally, we research difference among gender of the satisfaction on the mobile learning. To fulfill this purpose, the research model was designed from literature review, and the structural equation modeling technique was used to evaluate hypotheses. The major results of this study are as follows. First, the ease of use, hedonic value, and utilitarian value positively influenced the satisfaction, and the satisfaction had positive influences on the customer loyalty. But the interaction didn't have positive influence on the satisfaction. Second, gender difference was found for some path coefficient. Male user's interaction and ease of use has effect on the satisfaction, and Female user's hedonic value and utilitarian value have influenced the satisfaction. When it consider the market share or the growth potential of the mobile learning industry, the results of this study will provide the useful information to manage mobile learning.

• Human Ecology Research
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• 제58권2호
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• pp.177-186
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• 2020

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers' experiences with consumption values that influence consumers' satisfaction with the overall restaurant service.