• Imaging Science in Dentistry
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• v.52 no.1
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• pp.33-41
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• 2022

Purpose: This study aimed to evaluate the structural complexity of craniofacial trabecular bone in multiple myeloma by fractal analysis of panoramic and lateral skull radiography, and to compare the fractal dimension values of healthy patients (HPs), pre-treatment patients (PTPs), and patients during bisphosphonate treatment (DTPs). Materials and Methods: Pairs of digital panoramic and lateral skull radiographs of 84 PTPs and 72 DTPs were selected. After application of exclusion criteria, 43 panoramic and 84 lateral skull radiographs of PTPs, 56 panoramic and 72 lateral skull radiographs of DTPs, and 99 panoramic radiographs of age- and sex-matched HPs were selected. The fractal dimension values from panoramic radiographs were compared among HPs, PTPs, and DTPs and between anatomical locations within patient groups using analysis of variance with the Tukey test. Fractal dimension values from lateral skull radiographs were compared between PTPs and DTPs using the Student t-test. Pearson correlation coefficients were used to assess the relationship between the mandible from panoramic radiographs and the skull from lateral skull radiographs. Intra-examiner agreement was assessed using intraclass correlation coefficients (α=0.05). Results: The fractal dimension values were not significantly different among HPs, PTPs, and DTPs on panoramic radiographs or between PTPs and DTPs on lateral skull radiographs (P>0.05). The mandibular body presented the highest fractal dimension values (P≤0.05). The fractal dimension values of the mandible and skull in PTPs and DTPs were not correlated. Conclusion: Fractal analysis was not sensitive for distinguishing craniofacial trabecular bone complexity in multiple myeloma patients using panoramic and lateral skull radiography.

• The Journal of Korean Academy of Prosthodontics
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• v.54 no.1
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• pp.65-71
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• 2016

Gradual occlusal attrition is a normal process of aging. However, severe attrition causes pathogenic pulp, occlusal disharmony, functional disorder and esthetic problems. Alteration of vertical dimension should be considered for space regaining for tooth restoration, esthetic improvement or correction of occlusal relationship. Vertical dimension should be determined within the range of minimal invasive process satisfying patient's esthetic requirements and operator's functional goal. And patient's adaptation to newly determined vertical dimension should be assessed simultaneously. Deep overbite is not a simple problem of overbite, instead it is an usually complicated problem with anterior-posterior occlusal relationship. Considering these facts, appropriate restoration of edentulous part as well as improvement of anterior-posterior relationship should be performed to solve this fundamental problems. In this study, a 67 year-old male patient with many worn teeth and loss of posterior teeth was treated with removable partial denture at edentulous mandibular area to increase vertical dimension and fixed prostheses at dentulous maxillary and mandibular area. With these treatments, we attained a satisfactory result in functional and esthetic aspects as a report case.

• The Journal of the Korea Contents Association
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• v.7 no.9
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• pp.194-203
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• 2007

This paper investigates how airline service quality determines airline image and passengers' future behavioural intentions. To investigate the effect of airline service quality, Structural Equation Modeling using a maximum likelihood estimator, was applied to data collected from Korean international air passengers who have used Korean Airlines, Asiana Airlines, and other foreign airline. It was found that there were significant relationships between the variables. The dimension of in-flight service and the dimension of customer and flight related service were each found to have a positive effect on airline image. In addition, airline image had a significant positive influence on Korean international air passengers' future behavioural intentions.

• Journal of the Korean Society of Costume
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• v.51 no.8
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• pp.171-183
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• 2001

The purpose of this study was to develop service quality dimension of beauty parolrs in seoul area. The subject consisted of 545 adults with ages ranged between 20 and 30 who had evaluated service qualify dimension on one of the three different types of beauty parlors in seoul. The beauty parlors were classify into three types. Type I is franchised one, type II is located in center of city and type III is close to consumer's residence area. The result was as follows : 1. Four dimensions of the service quality of the beauty parlor were physical aspects(tangibles·accessibility·cleanness), employee aspects(empathy·capability), policy aspects of beauty parlor (management·reputation·credit card), the skill of the hair stylist. 2. To predict comsumer satisfaction. service quality dimensions were as follows : In franchised beauty parlor, the employee aspects(empathy), the policy aspect (reputation), the skill of the hair stylist were should be considered. In beauty parlor in downtown area, Physical aspects(accessibility), the employee aspects(capability), the policy aspects(reputation), the skill of the hair stylist were should be considered. And the beauty parlor in residence area, the employee aspects(empathy), the policy aspects(reputation) were should be considered.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.4
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• pp.183-195
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• 2010

The purpose of this study is to find out the difference of evaluation of product and service quality according to consumers' attitude toward price in internet clothing purchase. This study surveyed 400 male and female consumers in their 20s-30s for empirical analysis in August 2010 who have ever purchased clothing through internet shopping malls. For statistical analysis, descriptive statistics, factor analysis, ANOVA analysis, Duncan test and cluster analysis are carried out using SPSS for Windows 12.0. The results are as follows. First, consumers' attitude toward price dimensions in internet clothing purchase are found 6 factors of sales proneness, price-prestige, price-comparison, low price, utility value and pricequality. Second, based on the attitude toward price dimensions, consumers are categorized into utility value seeking, sales price seeking, multi-dimension price seeking, lack price consciousness, low price seeking group. Third, there are significant differences in product quality and service quality depending on attitude toward price-based consumer types. In particular, sales price seeking and multi-dimension price seeking groups have higher values on product and service quality than other groups. The results of this study will help internet fashion mall businesses to develop price strategy and manage product and service quality.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• International Commerce and Information Review
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• v.8 no.3
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• pp.143-164
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• 2006

EDI is fast becoming the standard way of exchanging business documents, not only in this country but throughout the world. The purpose of EDI is currently being used for all the most common business transactions such as purchase orders, invoice, quotes, bill of lading, status reports, receiving advices; and also for some very specific transaction. Thus, the purpose of this study, by way of literature survey and survey research are to find the effectiveness in EDI Service of Clearance Physical. The model of the Trust Dimension and EDI Provider Loyalty in EDI Service of Clearance Physical is tested here using data from 163 samples. Based on the research model, a comprehensive set of hypotheses is formulated and a methodology for testing them is outlined. some of the hypotheses are tested empirically to demonstrate the applicability of the theoretical model. In examining the relationships of the Clearance EDI determinants factors, Trust and e-loyalty show in significantly by customs practice trust, clearance EDI, EDI provider trust and clearance EDI loyalty. but that show in not significantly by a list of names, EDI benevolence.

• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.89-100
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• 1993

Recently, comprehensive financial service system based on individual, households' economic security and financial independence has emerged as a professional service system in America, while it has not been studied in our country. In order to develop conceptual model of Financial Service System, this paper reviewed ; 1) the concept of financial problem divided into tow dimension, such as financial resource and financial demand, 2) theories of financial service system, further this work also included the identification of relations between financial problem and financial service system.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.44-57
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• 2006

This study intended to enhance understanding of concept and measurement of service quality and analyzed studies investigating dimension and attributes of service quality in both Korea and international foodservice industries. This study summarized many methodological issues related to service quality measurement, especially SERVQUAL. SERVQUAL has been criticized because performance-expectation difference operationalization threatened reliability and discriminant validity including shared method variance. Researcher suggests that future studies should understand clearly the concept of service quality and methodological issues of SERVQUAL prior to adapting SERVQUAL itself.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.225-235
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• 2000

Service quality has become an important factor to meet customer satisfaction in the food service industry where competition is getting severe. Organizations are focused upon strengthening customer loyalty through customer satisfaction. Therefore, this study, taking customers as subjects, is intended to analyze factors affecting customer loyalty, on the basis of service quality satisfaction. In doing. so, the analysis has been done with 232 customers who are purchasing service from the food services industry, for general information, and service quality expectation, service quality satisfaction and overall satisfaction. The results of the study are as below. 1) From a factor analysis, the service quality expectation level of customer has been categorized into 4 factors, which are named General ′General management ′, ′Food′, ′Reliability′and ′Reputation′. 2) From the factor analysis, the service quality satisfaction level of customer has been categorized into 6 factors, which are named ′Employee attitude′, ′Food′, ′Reliability′, ′Atmosphere′, ′Reputation′ and ′Price′. 3) After classifying customers into 3 groups according to two criteria-"will buy the service again" and "will suggest to others", a comparison has been done for the service quality expectation dimension of customers by each customer group. The result shows that the group having both the "will buy the service again" and "will buy the service again "and "will suggest to others" criteria, that is, with higher customer loyalty, tend to have higher point than other group in factors of ′Food′, ′Reliability′, ′Reputation′(p〈.05). 4) As per the dimension of customer\`s service quality satisfaction level, factors like ′Employee attitude′, ′Food′, ′Reliability′, ′Atmosphere′, ′Reputation′, and ′Price′have shown differences according to each loyalty group(P〈.001). 5) Customers′overall satisfaction level according to each customer loyalty group has been found to be more important for the group having a higher loyalty level(p〈.001) 6) From the discriminant analysis with employing judging variables, such as the customer′s service quality expectation level, service quality satisfaction level and general satisfaction level, customer loyalty groups have been identified as accurately as 68.9% of the explanatory power.