• Journal of Information Technology Applications and Management
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• v.20 no.3_spc
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• pp.259-278
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• 2013

At the center of the repeating evolution of IT industry, there is mobile computing in the ubiquitous environment, and the increasing usage of smart phones contribute more to its growth. P corporation co-developed with Google and implemented smart work system called SWP for the purpose of 'communication and collaboration with co-workers' beyond the general goal of increasing productivity and comfort of employees. The primary objective of this study is to objectively analyze the influence of the effect factor from end user's perspective and user satisfaction on SWP usage, intention for continuous usage and individual performance. To accomplish this research purpose, this study established research models and hypothesis by collective review about information system success models, and tested the research hypotheses using the structural equation modeling technique by data collected from 320 SWP system users of P corporation. Variations for system satisfaction evaluation standard are 1)SW system usage 2) intention for continuous usage 3) individual performance, effect variations are 1) social factors 2) technical factors 3) combination of social and technical factors. Therefore, this study is about influence factors on success of SWP system and how the factors impact the outcome. The test results of this research model is summarized as follows. Firstly, system user's satisfaction had positive impact on all three; SWP system usage, intention for continuous usage and individual performance. Secondly, social factor 'SWP control system' and technical factor 'information quality' and 'system quality' had positive impact on SWP system user satisfaction, while social factor 'shared value' and technical factor 'service quality' did not have significant effect on user satisfaction. Shared value however, had interactive effect with 'information quality' and 'service quality'. This study is expected to contribute to spread of academic research on smart work system by suggesting a model that can show important factors for corporation while explaining the successful implementation of SWP and its continuous usage.

• Journal of Environmental Science International
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• v.25 no.6
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• pp.767-787
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• 2016

In this study, we analyzed on-site monitoring data for 15 tributaries in Geumho watersheds for 3 years (2011-2013) in order to sort out priorities on water quality characteristics and improvement. As a result of estimating contribution to contamination of the tributary rivers, Dalseocheon showed the highest load densities, despite the smallest watershed area, with 22.7% $BOD_5$, 30.7% $COD_{Mn}$, 31.3% TOC and 47.6% TP. After conducting PCA (principal component analysis) and FA (factor analysis) to analyze water quality characteristics of the tributary rivers, the first factor was classified as $COD_{Mn}$, TOC, EC, TP and $BOD_5$, the second factor as pH, Chl-a and DO, the third factor as water temperature and TN, and the fourth factor as SS and surface flow. In addition, arithmetical sum of each factor's scores based on grading criteria revealed that Dalseocheon and Namcheon were classified into Group A for their highest scores - 96 and 93, respectively -, and selected as rivers that require water environmental management measures the most. Also, water environmental contamination inspection showed that Palgeocheon had the most number of aquatic factors to be controlled: $BOD_5$, $COD_{Mn}$, SS, TOC, T-P, Chl-a, etc.

• Food Science and Preservation
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• v.2 no.2
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• pp.251-257
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• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.4
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• pp.70-78
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• 2022

Recently, elevator inspection and self-examination were strengthened through the revision of the Elevator Safety Management Act, but there have been no significant reduction in serious accidents and major failures. Therefore, the government intends to lay the foundation for reflecting the safety quality rating system, which adjusts the elevator inspection cycle, as a policy to induce safety management of preemptive and active management entities. This study systematically reviewed and classified the safety quality rating system for elevator inspection cycle adjustment in previous studies, collected expert opinions, and reconstructed the key items into realistic evaluation items, and evaluated and scored the relative importance of each factor through the AHP technique.

• The Journal of Information Systems
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• v.20 no.4
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• pp.73-101
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• 2011

This study tried to find the source of the success of on-line game sites and the way how the absorption and the satisfaction would have the relationship with the intention-to-use of on-line game sites. The primary purpose of this study is to establish the empirical model on the determinants of on-line game sites. The research model of this study will have insights which are trigger to the higher dimensions on the model and to the importance of the evaluation criterions of game sites. The suggestions of the study are as follows. First, the precedent factors of research model were tested for the commonality with explorative factor analysis and then tried the confirmative factor analysis. Thus, the determinants in this model will be used for further study without an evaluation. Second, the factors which have a most significant effect on the mediating factor like the absorption are a skill of user and an activity of community. Furthermore, the information quality of game sites was most significant in the satisfaction of user. Third, the most factors which included in the research model were significant to intention-to-use, however, the system quality did negatively significant.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of Digital Contents Society
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• v.16 no.6
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• pp.883-892
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• 2015

This paper was conducted to improve existing festival apps that present information in a one-dimensional and unengaging manner by analyzing the factors for festival quality factor from satisfaction evaluation items in culture and tourism festival evaluation reports as well as international and domestic studies. An exploratory factor analysis generated a KMO value of 0.821. After eliminating factors with factor loadings lower than the standard value, the factors of accessibility, promotion and information, contents of events, festival products, food, and amenities were extracted. Reliability was gauged using Cronbach's ${\alpha}$(Alpha), which was calculated to be 0.816. In the confirmatory factor analysis, the p value in the chi-square test was 0.289 while CMIN/DF was 1.100. The fit indices of GFI, AGFI, CFI, NFI, and IFI were all higher than the 0.9 mark while RMSEA was 0.018.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.10a
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• pp.525-530
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• 2013

With the increasing the importance of emotional quality of vehicle, the sound quality of systems with electric motor components has become increasingly important. Electric motors are used for windows, seats, sun roof, mirrors, steering columns, windshield wiper, climate control blowers, etc. In this paper, a study was conducted to identify sound quality factors that contribute to customer's satisfaction and preference of the window lift system. Jury test for subjective evaluation was carried out and sound quality index was developed. Averaged sound pressure level and sharpness were significant factors when glass moves down. Also, maximum loudness at stop section and averaged loudness were significant factor when glass moves up. Noise source identification was carried out for the reduced the loudness and sharpness during glass transferred section and impulsive noise at stop section, Using the source identification result, several improvement points were applied. And finally, the degree of sound quality improvement was judged using sound quality index.

• International Journal of Quality Innovation
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• v.9 no.2
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• pp.99-117
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• 2008

High-tech industry has been the principal economic source for Taiwan in recent years. The characteristics of high-tech industries in Taiwan are changeable product markets, short product life cycles and high company attrition rate. In the globalization trend, the high-tech industry has gradually increased corporate competitiveness and reached the goal of sustainable operations through knowledge management, knowledge sharing and new product research and development. Firms have aggressively strengthened and integrated their internal and external resources and enhanced knowledge sharing to increase industry operational performance. Effectively strengthening the knowledge management operation and performance evaluation of knowledge sharing in Taiwan's high-tech industry has become a critical issue. In the selection of knowledge sharing Key Performance Indicators (KPI), this research divided the knowledge sharing indicators into representative strategic indicators such as organizational knowledge learning, organizational knowledge resources, organizational information capacity and organizational knowledge performance through screening using Factor Analysis. The characteristics of the constructs were interdependent. This research calculated and adjusted the correlation among the key performance knowledge sharing indicators using ANP and determined the relative weight of knowledge sharing.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.