• Korean Management Science Review
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• v.20 no.2
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• pp.135-149
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• 2003

Developing a proper program for customer evaluation is one of the most imminent tasks to implement CRM (Customer Relationship Management). Design of the Customer Value model is an important key to the customer evaluation progrgm. This paper proposes two models for estimating Customer Value. The first one is a Description Model for Customer Value based on customer CSI (Customer Satisfaction Index) data. This model represents as quantitative numbers what customers feel from the company or the service. The second one is a Prediction Model which employs factor analysis and regression to predict customer value. This paper exploits the two models to evaluate Customer Value as well as for customer behavior prediction.

• Journal of the Korean Institute of Rural Architecture
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• v.7 no.2
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• pp.1-8
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• 2005

In a rural house, it is necessary to make a quality model that choose effective design value engineering. So more effective models, this study examine requests of a rural house project designers, constructors, and tenants. Checked items are classified into four groups that working area, dwelling area, constructive and environmental parts. Each groups are also divided into detailed items for basic decisional elements. When basis points sets 10, it can be divided that working area parts 3pts, dwelling area parts 2.5pts, constructive parts 3pts and environmental parts 1.5pts. In this results, we can make a proposal of evaluation on additive value quality model for a rural house in design value engineering.

• Journal of the Korean Home Economics Association
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• v.18 no.1
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• pp.25-33
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• 1980

Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2000.11a
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• pp.25.2-31
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• 2000

Recently, Fuzzy theory has been applied in evaluation problem. Fuzzy evaluation based on Fuzzy theory can accommodate fuzziness of judgement with people through introducing Fuzzy measure. Representative Fuzzy evaluation is Fuzzy Integral using Fuzzy measure. Definite methodology using Fuzzy Integral HFI(Hierarchical Fuzzy Integrals), HFEA(Hierarchical Fuzzy Evaluation Algorithm), HFP(Hierarchical Fuzzy Process), etc. In this paper, we deal with problem identifying evaluation value using Fuzzy Relation Equation at these Fuzzy evaluation. We verify relation between Input data and Output data through @-operation and apply this to HFP. And that we verify evaluation value which objects of evaluation are able to possess.

• Journal of the Korea Society of Computer and Information
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• v.5 no.2
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• pp.130-142
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• 2000

A model of value estimation for Technology Evaluation refers to technology and trade criterion is Presented on this study. Technology evaluation will be recognized to immediately solve the problem in government, Policy executive organs, enterprises. There is a necessity for fixing of technology evaluation institution to objectify technology evaluation method and means, to train and accumulate specialist of technology evaluation, to specialize technology evaluation organ, to secure public-trust, to spread application of technology evaluation results. And there will be become established consideration is indispensable to organize and operate Technology Exchange.

• Journal of the Korean Society of Costume
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• v.43
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• pp.125-142
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• 1999

This research was aimed to present a model of clothing products evaluation nd to classify the effect of extrinsic cues on clothing products evaluation. In order to accomplish following subjects were established. First it is to find the effect of extrinsic cues -price brand store - on perceived quality perceived risk perceived value and purchase intention of clothing products. Second it is to formulate a model of clothing products evaluation and find the relation among the variables such as extrinsic cues perceived quality perceived risk perceived value and purchase intention. This research was mainly divided into theoretical and empirical part. In the theoretical part previous theories and studies on clothing products cues clothing products evaluation perceived quality perceived risk and perceived value were examined to establish a research model and to present a theoretical frame for clothing products evaluation. In the empirical research a questionnaire was developed and statistical data were collected from during July 1997. The subjects were 862 women in the age of 20-35 living in Seoul and kyungki region. SAS and LISREL were used to analyze the collected data. frequency percentage factor analysis ANOVA duncan test correlation analysis regression analysis and LISREL were applied. The results of this research are as follows: First perceived quality consists of performance quality external quality and utility quality in a form of multi dimensional structural. Perceived risk is structured by social/resultant risk financial/fashionable risk and performance/management risk. Second this research proved that extrinsic cues are influenced by each individual variable and extrinsic cues interact with each other through the variable. The perceived quality is influenced most by price Among the perceived risk social/resultant risk by brand financial/fashionable risk by price and performance/management risk by store. respectively. Perceived value is inflenced by price and brand. Third in evaluating process consumer use extrinsic cues to first formulate perceived quality and perceived risk of clothing products and then formulate perceived value ot decide on purchase intention.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.4
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• pp.51-56
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• 2016

Old-growth and giant tree is a nonrenewable resource with great value. The purpose of this study is to provide scientific and reasonable evaluations for the preservation and management of the old-growth and giant tree. Until now the research of old-growth and giant tree's value evaluation and authoritative index is so insufficient and imperfection. Combining with the particularity of the old-growth and giant tree, this study analyzed the main value factors of the old-growth and giant tree and objectively selected the evaluation indicators. According to the actual situation value appraisal model of the old-growth and giant tree was builded. The main value factors can be divided into economic value, cultural history, growing place, tree state, tree form, tree vigor, protection level, growth environment, tree species, tree canopy, and so on. The evaluate indicators can be selected and the indicators' weight can be calculate using analytic hierarchy process methods(AHP). Based on economic value and indicators' weight, tree's total value can be revealed. After calculation and analysis, Gyeongju Gyerim Zelkova serrata's value evaluation results is 491,503,300 won. The research results of this study can provide scientific basis and reference to the old-growth and giant trees' value appraisal and loss compensation, and arouse people's environmental awareness.

• Journal of Korea Trade
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• v.26 no.2
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• pp.65-83
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• 2022

Purpose - The purpose of this study is to evaluate the economic effects of FTAs using the concept of value-added exports. So far, the economic effects of FTAs have been dependent on decrease in import prices due to tariff cuts in importing countries, but the actual tariff reduction need to consider the value added of the exporting countries. Design/methodology - Value-added export refers to the added value created in the exporting country out of total exports. Among value-added exports, direct value-added export is interpreted as the Regional Value Contents (RVC), from which the economic effect of the FTA can be analyzed. A modified GTAP-VA model takes into account RVC in order to estimate accurate effects of FTAs. Findings - By the re-evaluation of the FTA based on the RVC, this paper makes it clear that the economic effects of the existing FTA methodology have the possibility of overestimation. In addition, as a new FTA with a strengthened Rules of Origin (ROO) is being initiated, a negative impact on international trade and GVC utilization may occur. Originality/value - This study introduces the concept of value-added export in analyzing the effects of FTAs. The new analysis methodology of this paper emphasizes the importance of value-added exports. Re-organization of GVCs would change regional trade agreements and empower ROO by weakening existing GVCs and transforming the value chain from global into regional scope.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.11a
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• pp.157-160
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• 2005

Recently remodelling has been popular with the consensus on the environment protection, resources saving, and regards on the cultural value of buildings. and the remodelling is considered as a useful tool for commercial and apartment buildings. But, in Korea, the remodelling has been introduced recently and there is few reserches on the evaluation methods for value analysis in the remodelling. This research deals with economical selection method among various alternatives for living environment upgrading of old buildings. Also, this reserch studied on the selection method for the architect among various remodelling plans considering cost, building life cycle, and user needs when the remodelling is selected as the most economical method.