• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• The Journal of Society for e-Business Studies
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• v.21 no.3
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• pp.51-78
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• 2016

Online-to-offline (O2O) commerce is the new trend that merges online commerce with traditional industries in various fields. The primary purpose of this paper is to find out which factors influence customers' intention to switch from call-based driver-for-hire services to O2O app-based services. This study used variables and factors based on Theory of Switching Intention, and Extended Unified Theory of Acceptance and Use of Technology in order to design research questions. We surveyed 500 users of call-based driver-for-hire services. According to the result of this study, dissatisfaction with the current call-based driver-for-hire services is estimated to be a significant factor that strengthens customers' intention to switch from the call-based driver-for-hire services to the app-based services. Loyalty to the previous call-based driver-for-hire services was not seen as a crucial motivator that causes customers to switch to the new O2O driver service. Switching cost also did not play a key role in explaining the relationship between dissatisfaction with the current call-based service and the intention to use the new app-based service. Performance expectancy, easiness in use, the level of user's knowledge or available assistance in relation to the use of app-based services, and expectancy for reasonable price was found to have meaningful impacts on customers' intention to switch from the call-based driver-for-hire services to the app-based services. Age, gender and user experience on the new service were found incapable of moderating the relationship between aforementioned factors which influence customers' choice of the app-based driver-for-hire service, and customers' intent to switch to the app-based service.

• Journal of Korea Multimedia Society
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• v.11 no.2
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• pp.214-227
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• 2008

As cellular network technologies continue to evolve, various network standards coexist in most CDMA-based cellular networks. This means that mobile device users access mobile services over different network bandwidths according to the users' positions or the mobile devices' network access capabilities. Such differences of network bandwidths cause big differences in service response times. To address this problem, we present a framework called CANS (Context-Aware framework for mobile Navigation Services), which takes into account the user's network profile to adapt the contents for CDRG(Centrally Determined Route Guidance) navigation services for cellular phones. To the best of the authors' knowledge, CANS is the first context-aware framework to make mobile navigation services more feasible. The experimental results under commercial CDMA network show that CANS is able to provide similar service response times regardless of type of wireless network to which users connect by adapting the contents to network bandwidths.

• Journal of KIISE:Databases
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• v.29 no.5
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• pp.335-346
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• 2002

LBS(Location Based Services) provide the location-based information to its mobile users. The primary functionality of these services is to provide useful information to its users at a minimum cost of resources. The functionality can be implemented through data mining techniques. However, conventional data mining researches have not been considered spatial and temporal aspects of data simultaneously. Therefore, these techniques are inappropriate to apply on the objects of LBS, which change spatial attributes over time. In this paper, we propose a new data mining technique for identifying the temporal patterns from the series of the locations of moving objects that have both temporal and spatial dimension. We use a spatial operation of contains to generalize the location of moving point and apply time constraints between the locations of a moving object to make a valid moving sequence. Finally, the spatio-temporal technique proposed in this paper is very practical approach in not only providing more useful knowledge to LBS, but also improving the quality of the services.

• Knowledge Management Research
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• v.25 no.3
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• pp.47-71
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• 2024

AI-driven news recommendation systems are widely used today, providing personalized news consumption experiences. However, there are significant concerns that these systems might increase users' information bias by mainly showing information from limited perspectives. This lack of diverse information access can prevent users from forming well-rounded viewpoints on specific issues, leading to social problems like Filter bubbles or Echo chambers. These issues can deepen social divides and information inequality. This study aims to explore how AI-based news recommendation services affect users' perceived information bias and to create a foundation for ethical principles in AI services. Specifically, the study looks at the impact of ethical principles like accountability, the right to explanation, the right to choose, and privacy protection on users' perceptions of information bias in AI news systems. The findings emphasize the need for AI service providers to strengthen ethical standards to improve service quality and build user trust for long-term use. By identifying which ethical principles should be prioritized in the design and implementation of AI services, this study aims to help develop corporate ethical frameworks, internal policies, and national AI ethics guidelines.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.106-110
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• 2006

Information on and knowledge of science and technology in the knowledge-based society can be a valuable natural resource and a source of competitive advantage for a country. In addition, in conducting research and developing technologies, information on and knowledge of science and technology is becoming increasingly important and customer's needs are becoming more diverse. This study thus aims to propose appropriate strategies for effectively coping with needs of those customers who use such knowledge and information by actively reflecting a broad diversity of customer' needs and comments. Using such strategies, we developed a standardized and integrated helpdesk system to enhance the quality of customer support and other services, customer monitoring service, and customer satisfaction.

• Journal of Internet Computing and Services
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• v.12 no.4
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• pp.107-117
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• 2011

The appearance of Web has brought an substantial revolution to all fields of society such knowledge management and business transaction as well as traditional information retrieval. In this paper, we propose an EFASIT(Extended Fuzzy AHP and SImilarity Technology) model considering the emotion analysis. And we combine the Extended Fuzzy AHP Method(EFAM) with SImilarity Technology(SIT) based on the domain corpus information in order to efficiently retrieve the document on the Web. The proposed the EFASIT model can generate the more definite rule according to integration of fuzzy knowledge of various decision-maker, and can give a help to decision-making, and confirms through the experiment.

• Journal of Information Management
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• v.38 no.2
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• pp.175-190
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• 2007

Information on and knowledge of science and technology in the knowledge-based society can be a valuable natural resource and a source of competitive advantage for a country. In addition, in conducting research and developing technologies, information on and knowledge of science and technology is becoming increasingly important and customer's needs are becoming more diverse. This study thus aims to propose appropriate strategies for effectively coping with needs of those customers who use such knowledge and information by actively reflecting a broad diversity of customer' needs and comments. Using such strategies, we developed a standardized and integrated helpdesk system to enhance the quality of customer support and other services, customer monitoring service, and customer satisfaction.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2007.11a
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• pp.182-189
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• 2007

To reform and improve the productivity of construction industry, 1) it should be encouraged to improve the construction production process and 2) it is required to enhance reliability of construction information based on the systematic thinking process. To promote the information reliability created during construction production process, Lean Construction Research Center(LRC2) is developing a supporting system to improve design/material supply/schedule management, functioning to efficiently manage the information created at construction production processes and developing a web based construction information system that provides result management/decision making support/knowledge based information services.