• 가정과삶의질연구
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• 제33권2호
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• pp.53-70
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• 2015

The number of Healthy Family Support Centers has dramatically increased and the services for healthy families such as family education, family counsel, family culture and family care have increased during the past ten years since the Framework Act on Healthy Families was enacted. This growth is largely credited to Healthy Family Specialists. At a time when the family policy delivery system is changing, it is most urgent to enhance the capability of Healthy Family Specialists. In this study, we aim to investigate the current capability of Healthy Family Specialists and suggest the education plan for their empowerment. We collected data from 151 Healthy Family Support Centers by mail and e-mail in June 2014. There were total of 1,001 subjects for analysis(781 by mail and 220 by e-mail). We analyzed the capabilities of Healthy Family Specialist by service areas according to work-related characteristics and possession of a license. Our findings revealed that the capabilities of Healthy Family Specialist varied depending on the service year and whether or not having a licence. These results suggest that the education program for empowerment will provide a differentiated content according to the service year and whether or not having a license. This study contributes to a better understanding of Healthy Family Specialists' current capability and provides insights on how to enhance their capability in order to change the family policy delivery system.

• 농업과학연구
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• 제45권4호
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• pp.811-821
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• 2018

This study focused on the improvement of blueberry delivery service using pre-cooled ice and $SO_2$ pads to prevent an increase in the fruit temperature as well as decay. To maintain the fruit quality during low temperature storage, the effect of a $SO_2$ pad and modified atmosphere packaging was also examined. Harvested blueberries were precooled at $15^{\circ}C$, sorted, and packaged. And the fruits were placed in a similar environment as that for the parcel service. Part of the fruits were stored at $0^{\circ}C$ for long term storage. The air temperature in the delivery box increased along with an increase in the simulated delivery time regardless of the treatment. However, the rate of temperature increase was lower in the ice pad treatment. No significant difference was not found after 48 h. The oxygen concentration in the box ranged between 10.5 - 14.5% in the ice pad treatment, which was higher than that of the untreated control (7.5 - 11.9%) whereas the $CO_2$ concentration was lower in the ice pad treatment. No differences were found in the occurrence of off-flavor, decay, and sensory quality loss during the 48 hours of the parcel service simulation. The combined treatment of the $SO_2$ pad and modified atmosphere packaging (MAP) using a perforated film increased the shelf-life of the blueberry fruits, the overall quality such as firmness, and the soluble solid content was not different between the treatments except for the decay incidence. No decayed fruit was found in the combined treatment. However, the percentage of decayed fruit in the control was 25% on day 15 of storage and 75% on day 33 of storage, respectively.

• 응용통계연구
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• 제28권5호
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• pp.977-990
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• 2015

우리나라는 세계적으로 배달음식 문화가 가장 많이 발달한 나라 중에 하나로 최근에는 일인가구의 증가와 배달앱 시장의 발달과 함께 그 성장 속도 또한 눈부시게 증가하고 있다. 따라서 배달음식 이용에 큰 영향을 미칠 것으로 예상되는 날씨와 날짜별 변수를 고려하여 시간대별 배달음식 이용건수를 예측함으로써 소비자와 생산자 모두에게 이익을 주는 예측모형을 찾고자 한다. 본 연구의 목적은 다양한 데이터마이닝 기법을 이용하여 2014년도 배달음식 통화건수를 예측하는데 있다. 예측에 사용되는 회귀 모형은 선형회귀모형, 랜덤 포레스트, 그래디언트 부스팅, 서포트 벡터 기계, 신경망, 로지스틱 회귀모형으로 총 6가지이다. 고려되는 배달음식 업종은 총 4가지(족발/보쌈정식, 중국음식, 치킨, 피자)로 크게 두 가지 방법을 이용하여 각 업종별 배달음식 이용건수를 예측하였다. 첫 번째 방법은 총 이용건수와 각 업종별 배달음식 이용비율을 곱하여 각 업종별 배달음식 이용건수를 예측하는 것이고, 두 번째 방법은 각 업종별 모형을 세워 각 업종별 배달음식 이용건수를 예측하는 방법이다. 최종적으로 선택된 모형은 방법 1에서는 신경망 모형과 선형회귀모형이며, 방법 2에서는 신경망 모형이었다. 방법 2보다는 방법 1로 구한 결과가 더 예측력이 좋은 것으로 나타났다.

• 한국의료질향상학회지
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• 제3권1호
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• pp.144-152
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• 1996

Background : Because of introduction of nationwide health care system in 1989 and the improvement of socioeconomic status of population the number of outpatient visiting university hospital has good facilities and manpower has increased. So the waiting time for medical service at university hospital are lengthened. Particularly outpatients complain that waiting for prescribed drugs at pharmacy depart are long. Reducing waiting time at pharmacy depart door-to-door delivery system that the patients applying for door-to-door delivery receive prescribed drug at home without waiting at pharmacy depart were studied. The objective of this study is to analysis the opinion of outpatients for door-to-door delivery system, to study the appropriateness of adopting the system and to produce ideal model for the system. Method : Outpatients waiting drug at pharmacy depart were questioned about door-to-door delivery system. to find the factors affect utilizing the system the logistic regression was used. Result : 83.3% of the patients want to utilize the system without charging, and 72.9% of the patients want to utilized system with charging. 68.3% of patients with charging want to use this system because of long waiting time at pharmacy depart. 50% of patients who do not want to use door-to-door do not use this system because of incorrect delivery. The affecting factors to utilize the system were sex, waiting time, fee. Conclusion : The model for door to door delivery system. 1. door-to-door personnel reside in hospital and the patient want to utilize the system apply for the delivery with charging. 2. The applied drugs dispense at spare time. 3. Delivery company gathers drug at appointed time and delivers. 4. The delivery fee is 2,000-3,000 won. 5. To prevent from loss and changing the drug the name of patient on packet are printed and drug packet are sealed. 6. The company submit the confirm sheet which are written that the patient received drug correctly to hospital. 7. The delivery time of drug is reserved for the convenience of receiving.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.889-896
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• 2010

본 연구는 학교급식 식재료의 위생관리 실태를 파악하기 위하여 식재료 유통업체 38곳을 대상으로 위생관리 수행수준과 위생관리 현황을 조사하였다. 학교급식 식재료 공급과 관련된 업체 위생관리 수행수준은 5점 척도의 자가평가로 실시되었으며, 식재료관리와 배송직원 관리영역은 4.47/5(89.4/100)점, 배송차량 관리영역은 4.38/5(87.6/100)점이었고, 총 수행점수는 4.45/5(89/100)점이었다. 대리점형태의 유통업체의 위생관리 점수가 가장 높았고, 개인위생 영역의 점수가 유의하게 높았다. 또한 83%의 유통업체가 납품의 투명성을 확보하기 위해 식재료 품질 규격서가 필요하며, 유통단계에서의 위생인증제도가 필요하다고 하였다.

• 한국정보통신설비학회:학술대회논문집
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• 한국정보통신설비학회 2007년도 학술대회
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• pp.371-375
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• 2007

In this paper, we have implemented the device management system to upgrade T-PAK software in mobile phone. The hybrid scheduling method and selective upgrade method are proposed. Hybrid scheduling method is based on distribution of delivery data in accordance with network traffic load and service priority from device management server to mobile phone. Selective upgrade method manages DSL classified by T-PAK software version to be upgrade using version management established in OMA DM SCOMO. Key mechanism of selective upgrade method is to only deliver DSL to be replaced to the mobile phone. We made an experiment on two methods using MS-700T terminals. The experimental result shows that the proposed method is faster than normal from delivery time standpoint.

• 한국경제지리학회지
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• 제21권1호
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• pp.1-19
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• 2018

본 연구는 의료서비스의 제공과 이용이 공간적으로 일치하는지를 파악하여 국내 의료전달체계의 공간적 효율성 개선에 기여하고자 하였다. 국민건강보험 표본코호트DB를 이용하여 의료기관 특성, 이용자 특성, 이용 특성에 따라 거주 시도 내외의 의료기관을 이용하는 데에 어떤 특성이 있는지를 분석하였다. 대부분 거주 시도 내의 의료기관을 이용하고 있으며 2002년에 비해 2013년 거주 시도 내 이용 비율이 소폭 증가하였고 요양기간은 줄어들었으며 보장 정도는 높아졌다. 거주 시도 내 의료기관을 이용할 때보다 외부 의료기관 이용하는 경우 상급기관 이용 비율과 고소득분위의 비중이 컸고 요양기간이 더 길었으며 보장 정도는 낮았다. 요양병원의 증가와 함께 초고연령층의 거주 지역 외부 기관 이용 비율이 줄어들었고, 거주 시도 외부 기관을 이용할 때 찾는 전문과목의 비중이 달라졌음을 밝혔다.

• 한국IT서비스학회지
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• 제1권1호
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• pp.161-168
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• 2002

Many problems in IT outsourcing service industry of Korea are rooted in the idiosyncratic structure of the industry. This structure causes the unique characteristics of service level management, service delivery methodology, and contracts. This study looks into the status of the industry, vendors, and markets of IT outsourcing and proposes some of relevant research topics of each area respectively.

• 한국경영과학회지
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• 제36권4호
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• pp.43-61
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• 2011

We first develop a value ecosystem framework to model the SDP(Service Delivery Process) of web services. Since the web service has been evolving from the basic web architecture (e.g., traditional world wide web) to a prosuming platform based on virtualization technologies, the proposed framework of the value ecosystem focuses on capturing the key characteristics of SDP in each type of web services. Even though they share the basic elements such as PP(Platform Provider), CA(Customization Agency) and user group, the SDP in the traditional web services (so-called Web1.0 in this paper) is quite different from the most recent one (so-called Web2.0). In our value ecosystem, users are uniformly distributed over (0, ${\Delta}$), where ${\Delta}$��represents the variety level of users' preference on the web service level. PP and CA provide a standard level of web service(s) and prosuming service package, respectively. CA in Web1.0 presents a standard customization package($s_a$) at flat rate c, whereas PP and CA collaborate and provide customization service with a usage-based scheme. We employ a multi-stage game model to analyze and compare the SDPs in Web1.0 and Web2.0. Our findings through analysis and numerical simulations are as follows. First, the user group is consecutively segmented, and the pattern of the segmentations varies across Web1.0 and Web2.0. The standardized service level s (from PP) is higher in Web1.0, whereas the amount of information created in the value ecosystem is bigger in Web2.0. This indicates the role of CA would be increasingly critical in Web2.0: in particular, for fulfilling the needs of prosuming and service customization.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.331-340
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• 2005

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that かe health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contractmanaged food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quicknless of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.