• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 인터넷정보학회논문지
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• 제20권6호
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• pp.37-46
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• 2019

A test plan is a high level document detailing objectives, processes, schedules and so on for verifying a developed software. And a test strategy, a component of a test plan, is about how to test software products to guarantee its quality and find bugs in the software in advance. Therefore, establishing effective and suitable test strategies is important for elaborating test processes. However, these tasks are difficult for project managers who write a test plan if they were not trained well in software test processes. And mis-designed test strategies will also mislead entire testing behaviors that testers would do. As a result, there would be a low quality software product in the end. To solve this problem, we propose a new test strategy reuse technique in this paper. By utilizing test plans of already completed software development projects, we lead test planer to reuse suitable and effective test strategies which were used in previous projects. To do so, we evaluate existing test strategies by utilizing ISO/IEC 25010 quality model for evaluating the suitability of test strategies and also use effectiveness metrics for test strategies. And from these evaluations, we predict completeness of new test plan that is written by reused test strategies. It can help the project manager to write an appropriate test plan for the quality characteristics which are selected as objectives for testing and software product. We show the possibility of our approach by implementing a prototype into the existing framework in a case study.

• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.21-34
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• 2021

Purpose: This study examines the structural relationship between perceived quality, relationship quality, and revisit intention in the context of coffee shop. In this model, perceived quality consists of product, service, and experience quality, and relationship quality consists of satisfaction, trust, and commitment, and performance consists of revisit intention. More specially, this study identifies whether perceived quality plays a mediating role in the relationship between perceived quality and relationship quality and the direct/indirect effects of perceive quality on intention to revisit. Research design, data and methodology: The survey was conducted from September 1 to 30, 2019. The data were collected from 320 respondents and analyzed using structural equation modeling (SEM) with AMOS program. Results: The findings are as follows. First, quality perception of coffee specialty stores had a statistically positive effect on relationship quality, indicating supports H1. Therefore, customers can know that they are aware of the quality of coffee specialty stores, including quality of service and experience as well as products, and that they form relationship quality with coffee specialty stores. Second, relationship quality between coffee shops and customers had a significant positive effect on performance. Thus, H2 was supported. The results show that if the coffee shop does not consider relationship quality as important, customer loyalty decreases, the number of customers decreases, and the number of customers who switch to another coffee shop increases, which can lead to a threat to the coffee shop. Third, in the case of hypothesis H3, it was found that there was a partial mediating effect of satisfaction and trust between quality perception and reuse intention of coffee specialty stores, so hypothesis H3 was partially supported. As commitment appears to have no mediating effect, it can be said that customers who use coffee shops are not only difficult to maintain as regular customers of a particular coffee shop, but also have ample room to move to other coffee shops. Conclusions: Although many scholars point out the importance of service quality, few studies were conducted in the context of the Korean food service industry (including coffee shops). From this perspective, this study tested several hypotheses that the quality (product, service, experience) perceived by customers can have a positive effect on relationship quality and performance (re-visit intention), either directly or indirectly. The findings of this study demonstrate that if the manager of a coffee shop understands the characteristics of quality perceived by customers and the role of relationship quality, the effect of quality perceptions on customers can be maximized in order to maintain the relationship with customers.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.231-266
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• 1997

TQM is a whole process of systemizing, documenting and measuring of service quality scientifically to achieve zero defects in product quality and to continue to improve the body of the product quality by itself. To have this process be improved continuously, first of all it needs to prepare an ideal environment to understand and to conform to its internal and external customers', that is every guests' and employees' expectations and demands. Then it has to be followed by the next step removing some negative aspects that could be derived from the first mentioned process The third step is to cut the cost be suitable compensation rather than an attitude trying to solve the problems in an easy way. The last essential factor for setting up TQM system is to make good use of the outstanding feature or process as it is reviewed against the superior benchmark. The purpose of this study is meet the customers' expectations and to maximize the hotel's profits by searching TQM(total quality management) strategy in hotels. To attain this research's objective, it follows these three details. Firstly, it defines TQM and its contents. Secondly, it provides the standard of hotel TQM throughout some case studies. Thirdly, it suggests TQM strategic plan in tourism hotel as one of professional management strategies. Two useful methods are used together to achieve the goal of this study. To confirm its theoretical consideration, descriptive studies by the research documents its theoretical consideration, descriptive studies by the research documents published in and out of the country is used. The other is case studies of TQM execution in real hospitality industry, which present the cases of the airline, Jefferson Memorial and the hotel. This research is targeting to demonstrate the successful TQM's exercise in a hotel industry by completing the theoretical studies and case studies on service product quality with an understanding of its importance. As it is said earlier, to lead to the successful TQM's practice, it is necessary to maintain a constant training of the employees. Secondly, it also must identify where it has to focus on to deliver a professional quality management. Thirdly, effective quality management organization needs to be build up. The manager's strong will to accomplish and the employee' active participations are the last condition to be succeed. Once again this study places an emphasis on the fact that TQM is critical to maximize the customers' satisfaction and the hotel's profitability. It is also very worthwhile to have every people working on front line recognize why the TQM is important and further more how they can contribute to improve their service quality by a positive participation and a careful observation of TQM's operating in their property.

• 한국식생활문화학회지
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• 제24권5호
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• pp.506-517
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• 2009

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.

• 한국항해학회지
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• 제19권1호
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• pp.49-69
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• 1995

What is the national competitive power\ulcorner What are the determinants of national competitive advantage\ulcorner In order to find these problems, this study was initiated theoretically through the international trade theory and international managerial strategic theory. The flow of studies, in connection with these competitive advantage, come into industries competitive advantage from national competitive advantage. It is understood that the flow of studies is based on the change of paradigm about the international industry environment. Today, the international industry environment has been changed into vigorous situation with the new trade system such as globalization, UR negotiation, WTO system instead of GATT. Among these environments, all enterprises in any industries should try to enhance their benefit, income profits and develop their management strategy, because it is essential for them to keep and make a profit in order to be competitive against all other rivaling enterprises. According to researchers and the ages of history, the concept and determinants of competitive advantage have been dissimiliar as followings. 1) Theory of absolute advantage : Absolute Product Cost. 2) Theory of comparative advantage : Comparative Product Cost. 3) Theory of reciprocal demand : the Reciprocal Demand Structure. 4) Theory of Hechsher-Ohlin : Factor Endowment. 5) Paradox of Leontief : the Quality of Factor Endowment. 6) Theory of technological gap : R & D. 7) Technological gap model : The Technological Gap. 8) Theory of the product life cycle : Product Life Cycle. 9) Christensen's study : Firm's character & manager's character. 10) Monopolistic Advantage Theories : Monopolistic Advantage 11) Electic theory : Ownership, location and internalization specific advantages. 12) Theory of value chain : Cost advantage, Differentiation, Focus. However all these theories have the limit of illustration regarding today's competitive situation, the Porter's theory shows well the determinants of competitive advantage with competitive strategy. Therefore, the analysis of the competitive advantage for maritime industry should be studied by the determinants of competitive advantage of nations

• 한국식생활문화학회지
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• 제22권4호
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• Journal of Construction Engineering and Project Management
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• 제4권2호
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• pp.12-22
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• 2014

Over the last decade, Saudi Arabia has experienced significant economic increases as evidenced by the 30% growth in its gross domestic product; furthermore, the construction industry has increased 10% in the same time period. Due to this significant growth, the construction industry is encountering issues related to construction quality resulting in significant waste and associated environmental impacts. In this research, we applied our previously developed framework that integrates three different methods-Lean, Green, and Six-sigma - to a residential construction complex in Saudi Arabia. Our aim of this case study was to explore the application of the framework in practice to glean quantitative results and further validate the framework. In the case study, we used the developed framework to identify a significant issue related to quality and delays - final completion of 53 residential units was delayed because of failed exterior buildings surfaces. We then used the framework to define the causes behind the defects via a field investigation of the 53 units. Of the defect, construction execution was responsible for 43% of the defect, 31% untrained workers, 19% unfavorable construction weather condition, with 7% accounting for other issues. A procedure was developed in concert with the construction manager and overall developer reducing the amount of rework and waste causes revealed by the field examination and the framework. Although two steps were added to the original construction process to overcome waste causes, still save a lot of resources and reduces environmental impact. In summary, we found that the Lean, Green, Six-sigma framework increased productivity, quality, and reduced waste.

• 대한디지털의료영상학회논문지
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• 제10권1호
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• pp.21-28
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• 2008

Diagnostic display monitor QA according to AAPM TG18 is usually performed by PACS administrator, product manager and reading doctor, and for acceptance testing and periodic quality control evaluation, a combination of visual and quantitative tests can be used, as outlined in sections 5 and 6 of 'assessment of display performance for medical imaging systems'. Although many display tests can be performed visually, a more objective and quantitative evaluation of display performance requires special test tools. The required instruments vary in their complexity and cost, depending on the context of the evaluation(research, acceptance testing, or quality control) and how thorough the evaluation needs to be. Objective and reliable assessment of many display characteristics can be performed with relatively inexpensive equipment, So, we made 'AAPM TG18 guiding instrument' to ues variable purpose of the evaluation of 'geometrical distortions(quantitative"', 'veiling glare(visual)' and 'sensor calibration'. The spatial measurements for the quantitative evaluation of geometric distortions, and the measurement of the veling-glare ring response function which provides information regarding the spatial extent of the luminance spread, can be performed using the TG18 guiding instrument can be used to sensor calibration to standardize the basic rate of 0% luminance when periodic calibration.

• 복식문화연구
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• 제7권6호
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• pp.41-53
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• 1999

Fashion marketing channels experience conflicts inevitably because of constant interaction among fabric producers, apparel manufacturers, contractors, and retailers. However, it is rarely that attempts has been made to identify causes of conflicts in distribution channel of fashion industry. The purpose of this study was to explore causes of conflicts from the standpoint of a contractor. For this study, data were collected from the owner or the manager represented with a contractor in fashion maketing channels. By means of in-depth interviews with multiple informants, their statement was analyzed qualitatively. From analysis of the resulting data, the causes of conflict were associated with two broad sets, attitudinal and structural differences between apparel manufacturers and contractors. First, attitudinal sources of conflict were identified as perception of subordinated relationships between channel members, delayed announcement on order changes, difficulties in communication by using different terms, different expectations between channel members in controlling product quality, and lack of credit in inspecting products. Second, structural sources of conflict involved unilateral decision on wages for contracting, lengthy payment period derived from a bill of credit, deficient autonomy in selecting auxiliary suppliers, unreasonable issues on lead time, and unfair transaction in selecting a contractor or inspecting finished products. There are limitations on generalization due to the results based on interviews, but this study will be a useful exploratory step before designing a large scale survey.