• 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.

• 대한영양사협회학술지
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• 제3권2호
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• pp.123-140
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• 1997

The purpose of this study were to assess main management components that can lead to successful university foodservice operations. Specifically, it was intended to develop the tool which assesses the service quality, management, to assess the difference between customer importance from and perceptions of service quality, to compare management perceptions of customer importances with actual service delivery, and to identify internal problems which affect service quality with the use of gap model. Three types of questionnaires were developed and implemented for customers, foodservice personals and foodservice manager. Assessment tools were developed based on the literature review, SERVQUAL, GAP model, and the pilot study. Through the validity and reliability test, the questionnaires were revised. Questionnaires were distributed to 900 university students, 207 foodservice personnels, and 54 foodservice manager respectively. 831 university students, 177 foodservice personnels, and 48 foodservice manager were responded with a response rate of 92.3%, 85.5%, and 88.8% respectively. Statistical data analysis was completed using the SPSS programs for descriptive analysis, ANOVA. and SNK test. The results of this study can be summarized as follows : 1. In quality service management components, 31 quality service attributes were categorized and named into primary quality, secondary quality, hygiene, empathy, tangibles, reliability, responsiveness, and price by the factor analysis. 2. Importance mean score of customers was 4.02 out of 5, but perception mean score of customers was 2.55. So there was a relative big gap(1.47) between importance and perception scores, especially in three dimensions of responsiveness, primary quality, and hygiene. 3. It showed that customers' mean scores of perceived service quality by dimensions were the following order : price > reliability > secondary quality > hygiene > tangibles > primary quality > responsiveness > empathy. And the perception mean score of rented(2.59) or contracted(2.58) management was significantly higher than that of self-operated(2.48). 4. Customers' importances mean score which internal customers recognize was 4.23 out of 5, but service delivery mean score was 3.85. So there was a little gap(0.39) between management perceptions of customer importances and actual service delivery. 5. In gap model, SERVQUAL score showed -1.47, Gap 1 positive 0.15, gap 2 negative 0.61, and gap 3 was positive 0.19. 6. The internal problems were as follows : (1) The managers of University foodservice perceived well enough the customers' expectation value but their management competency was lacked in terms of responding customer needs, (2) The foodservice staff perceived service performance more highly than service quality specifications.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제9권2호
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• pp.123-132
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• 2003

품질 인증 테스트는 소프트웨어의 품질을 결정하고 보증하기 위하여 인증 기관에서 제품 개발 후에 수행하는 테스트로써 해당 제품의 소스 코드 없이 제품 매뉴얼의 분석을 통하여 테스트가 이루어지는 경우가 대부분이다. 본 논문에서는 제품 매뉴얼에 기반한 테스트 데이타 생성을 위하여, 소프트웨어 패키지와 매뉴얼 분석 데이타로부터 테스트 데이타를 생성하는 것을 자동화한 '테스트 데이터 자동 생성 도구'(Manual-based Automatic Test data generating tool: MaT)를 구현한다. MaT의 입력 데이타는 소프트웨어 패키지와 매뉴얼의 분석 결과인데, 입력 데이타 구성을 위하여 '메뉴 기반 테스트 분석 모델'을 제안한다. 본 도구를 소프트웨어 패키지의 품질 인증 테스트에 적용함으로써 품질과 신뢰도가 향상된 소프트웨어 제품 개발에 기여할 수 있게 된다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2000년도 봄 학술발표회 논문집
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• pp.835-840
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• 2000

The purpose of this study is developing concrete Mixing & placing method that could be adjusted to vertical joint at top-down method. Basic test was consists of general, high fluidity, and high quality mixing concretes and Mock-up test had several placing ways, placing positions. They were examined several placing ways, placing positions with Mock-up model comparison with three mixing concrete to know fluidity characterics. Used with Mock-up model to know packing ability from placing ways and positions. The result of the study like this; High fluidity and High quality concretes show favorable packing ability, especially, in sheath placing way. It was expected to good result in next planned real structure test.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• Spatial Information Research
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• 제6권1호
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• pp.91-102
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• 1998

본 연구의 목적은 우리나라 중소하천의 어류 종다양성 예측을 위한 모형의 개발 및 정확성 검증을 하는 것이다. 본 예측 모형은 미국의 GAP의 일환으로서 뉴욕주 어류-야생동물연구팀이 개발한 어류종다양성 예측모형을 기초로 하였으며, 하천의 크기, 물리적서식지, 및 수질의 세가지 서식지 요인을 활용한다. 본 연구에서는 미국 EPA 수질환경기준과 우리나라 수질기준을 적용하여 2개의 예측모형을 개발하였으며, 본 연구 대상지는 한강 수계의 탄천, 사기막천, 수동천, 미 조종천을 대상으로 한다. 본 연구의 발견사항은 다음과 같이 요약할 수 잇다. 첫째, 본 연구대상지 총 118개 하천구간은 예측모형 l과 예측모형 ll에 의하여 각각 9개와 14개의 서식지 유형으로 분류되었다. 둘째, 멸종위기종인 퉁가리, 희귀종인 배가사리 및 쉬리의 분포예측도를 작성하고, 정확도를 검증한 결과 예측모형 l과 ll를 이용한 종풍부도 예측결과는 각각 94%및 95%를 보였으며, 수질이 어류 종풍부도에 지대한 영향을 미치는 것으로 판명되었다. 넷째, 예측모형 l과 ll의 각 하천구간 출현종의 정확도는 각각50.5%및 68.8%로는 낮은 편이었으며, 수질오염이 심한 하천을 제외한 정확도는 각각 67.1%및 86.5%로 향상되었다. 마지막으로 우리나라 수질기준을 적용한 예측모형 ll의 정확도가 높으며, 이들 예측모형의 정확도는 수질향상 및 자연형 하천복원에 의하여 향상될 수 있는 것으로 판명되었다.

• 한국융합학회논문지
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• 제10권3호
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• pp.59-65
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• 2019

본 연구에서는 기존에 소프트웨어 품질 평가를 위해서 사용되었던 ISO/IEC 9126-2와의 차이점을 비교하기 위해서 소프트웨어 품질 평가를 위해서 새롭게 제시된 ISO/IEC 25023의 소프트웨어 품질 측정 메트릭을 제시하고 제시된 메트릭에 대해서 품질을 측정하는 방안을 제시한다. ISO/IEC 25023에 제시된 8가지 품질 특성 중에서 신뢰성에 대한 품질 측정 방안을 소프트웨어 신뢰성 성장 모델을 기반으로 평가하는 방안을 제시한다. ISO/IEC 25023을 기반으로 소프트웨어 품질을 평가하게 되어지면 신뢰성에 대한 평가에 있어 다소 리스크가 있을 수 있음을 데이터를 기반으로 하여 입증한다.

• 한국정보시스템학회지:정보시스템연구
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• 제16권1호
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• pp.159-178
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• 2007

As generalization of using PC and the Internet information technology (IT) users in organizations are not passive clients but active producers of information services. One of the reasons for the change of users' role is social interactions with other users and IT department staffs. That is, users can find and develop new functions and usefulness of IT, especially, Web-based ones through communication with other users or IT department staffs. The objective of this study is to investigate the relationship between IT department service quality and social interactions with other users. For this purpose, we suggest a research model based on adaptive structuration theory (AST), which is to explain the changes in social structure (rules and resources) of IT by social interactions, as well as service quality theory. Our model's exogenous variable is service quality which is a second-order factor consisting of reliability, responsiveness, assurance, and empathy. As endogenous variables, we adopt two variables for appropriateness of using IT, faithfulness of appropriation and consensus on appropriation. Finally, dependent variables of ow model are usefulness and ease of use which can be considered as attitude on IT as well as other variables for appropriateness. For empirical test our model is applied to users of groupware and ERP in organizations and analyzed by partial least square. In result, all hypotheses suggested in our model are supported statistically.

• 대한지역사회영양학회지
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• 제7권1호
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• pp.130-140
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• 2002

The purpose of this study was to examine the customer’s perception of the importance of restaurant quality by using a developed SERVQUAL model. In particular, it was intended to provide the basic information for nutrition education for family’s eating out. the data were collected through the survey over 440 families who have lived around the apartments in Kyongju and Seoul. The structure questionnaire included 35 items evaluating the quality of restaurants, adapting SERVQUAL model and adding other factors related to restaurant and the general characteristics of the families. The data were analyzed using SPSS 10.0 WIN program for descriptive analysis, a chi-square test and Pearson’s correlation test. The major results were as follows: From the factor analysis, the 35 items related to the quality of restaurant have been categorized into 10 factors, ie., ‘Health’, ‘Reliability’, ‘Employee’, ‘Food’, ‘Facilities’, ‘Product’, ‘Empathy’, ‘Access’, ‘Comfort’, and ‘Safety’. From the analysis of the correlation between family life cycle of four steps and 10 factors, four factors such as ‘Health’, ‘Facilities’ (p<0.001), ‘Comfort’ (p<0.01) and ‘Product’ (p<0.05) showed statistical significance. ‘Health’ and ‘Product’ factors marked the highest score in the family with senior couple live without children or single, but the lowest score in the family with young couple without children or single. ‘Facilities’ and ‘Comfort’ factors showed the highest scores in the family with under elementary school children, and the lowest scores in the family with over elementary school children.

• 농촌계획
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• 제15권4호
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• pp.59-74
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• 2009

This study reviews and modifies general IS success models to find success factors of WIS(Web-based Information Systems) and to confirm the relationship between WIS success and user's satisfaction of web use. A WISSM(Web-based Information Success Model extended to include EQ(E-Quality) is developed to anticipate user's intention to use Web-based Agricultural Information System and fit into the survey data from 252 WIS users of RDA(Rural Development Administration). PLS is applied to estimate a structural model based on EQ-WISSM to test hypotheses including 1) users reach a high level of intention to use Web-based Information Systems when they feel a high level of interactivity among an 'E-Quality', 'Decision Making Support Satisfaction' and 'Task Support Satisfaction', and E-Quality boosts intention to use Web-based Information Systems. The results show high path coefficients and $R^2$ values and find followings; First, the EQ-WISSM explains the user's intention to use WAIS quite well. Second, E-Quality can be used well in web-based IS environment to predict IS Success. Finally, this research finds the importance of 'Task Support Satisfaction' as a mediator between 'Decision Making Support Satisfaction', 'E-Quality' and 'Intention to Use'.