• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1153-1163
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• 2003

The purpose of this study was to evaluate the patients' satisfaction with the quality of hospital food service in Busan area. For the purpose, questionnaires were distributed to 271 hospitalized patients in 4 hospitals (three hospitals for self-operated foodservice, one for contracted foodservice) within 130 beds. The average scores were -0.99/5.00 for quality satisfaction of meal characteristics, -0.68/5.00 for service characteristics, and -0.37/5.00 for nutrition characteristics. The items of low scores in quality satisfaction were treatment of complaints, nutrition of meals, provision of nutritional information, the seasoning of the meals, selective menu, and sanitation of the meals. At the expectation and perception grid, high expectation and high perception items were cleanliness of employees' clothes, cleanliness of dish, employees' courtesy, exactness of meal time, and sanitation of the meals. High expectation and low perception items were treatment of complaints and nutrition. The patients with little appetite showed significantly (p<0.01) lower average scores in meal, service, and nutrition characteristics than those with much appetite. The self-operated foodservice operation had significantly (p<0.01) higher average scores in meal, service, and nutrition characteristics than those of the contracted foodservice operation. The patients hoped to improve the taste of cooked rice and side dish, quantity of the side dish, variety of menu, and sanitation of the meals.

• Journal of the Korean Society for Railway
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• v.18 no.5
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• pp.502-511
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• 2015

The purpose of this study is to prioritize the importance of urban railway service quality through statistical analysis. This was done to maximize customer satisfaction by providing customers of urban railway services (including LRT), operated by the local government, with a better customized service quality. It was hoped that this project would boost the need for public transportation by increasing customer satisfaction, which would eventually lead to more profitable revenue. The results of validity certification of expectations and perceptions before and after the use of government funded urban railway and private sector invested urban railways show that there are gaps for 18 items for the government funded urban rail projects (p<.01), while there is no significant difference for 2 items between expectation and perception (p>.05); private sector invested urban railway projects show differences for all 20 items (p<.001). Therefore, IPA analysis is conducted to improve the service quality; this should lead to a remedy that focuses on service quality. The findings of this study will contribute to providing management strategies for boosting customer satisfaction and creating revenue through customized service quality in the urban railway operating industry (including LRT), which is currently suffering from chronic deficits.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.132-132
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• 2003

국내 의료시장은 환자의 의식변화와 의료시장의 개방화에 따라 병원간에 치열한 경쟁적 환경에 높여있으며 환자를 환자 그 자체로서가 아니라 병원이 경영에 영향을 주는 결정권자로서 고객을 간주해야 한다. 고객만족의 중요성에 대한 인식이 높아지고 있는 가운데 고객의 품질만족도에 대한 조사는 매우 중요하다. 품질만족도란 구매를 서비스 받기 전에 기대하는 정도와 이용한 후 실제로 고객이 느끼고 인식한 정도의 차이인 품질만족도인 인식하고 있는 인식도와 기대도간의 차이이다. (중략)

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.437-444
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• 2000

The purpose of this study were to identify customer expectation, perception and satisfaction of foodservice quality to analyze the influencing factors on foodservice quality and finally to provide basic information for the improvement of foodservice quality. Among expectation scores of food quality attributes, ‘hygiene of food(3.27)’received the highest score. In expectation scores of service quality attributes,‘hygiene of tableware(3.40)’was the most important. Satisfaction of ‘appropriate 1 portion size(-0.11)’was the highest scored, while‘dealing with complaints on meals(-0.70)’was the most dissatisfied one. Satisfaction was highly correlated with‘providing preferred menu(r = -0.62)’of food quality expectation. It was highly correlated with‘dealing with complaints on meals(r = -0.61)’of service quality expectation. Expectation and perception of foodservice as 2.25 and 2.90 out of 5, respectively, which suggests that foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled‘focus here’and supposed to indicate the areas of high expectation but in low perception, was hygiene of carts holding used trays. The results of expectation and perception analysis indicated the areas that the attention of management should be given to improve quality of foodservice. The stepwize regression analysis suggested that foodservice expectation and perception explaints around 56.7% of the variation in general customer satisfaction.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.70-70
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• 2003

본 연구에서는 대학급식소의 성공적인 운영과 소비자들의 만족도를 향상시키기 위하여 서울지역의 5개 대학교에 재학중인 남녀 대학생 500명을 대상으로 대학급식소의 음식에 대한 중요도와 수행도, 서비스에 대한 기대도와 인식도를 5점척도로 측정하였다. 음식의 품질에 대한 중요도는 ‘음식의 맛’이 4.39로 가장 높았고 ‘가격’(4.21), ‘음식의 간’(4.17), ‘메뉴의 다양성’(4.14), ‘음식의 온도’(3.96), ‘음식의 양’(3.81), ‘음식의 외관’(3.61)순으로 나타났다. (중략)

• Proceedings of the CALSEC Conference
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• 2001.02a
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• pp.357-362
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• 2001

ㆍ 정보화 사회로의 급격한 전환으로 생채인식 시스템이 공공 및 개인의 차세대 보안 솔루션으로 각광 받을 것으로 예상. ㆍ 홍채 인식은 타 생체인식에 비해 변별도가 월등히 높아 미래형 생체인식 기술로 부각될 것으로 기대.(중략)

• The Journal of the Korea Contents Association
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• v.17 no.3
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• pp.507-522
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• 2017

The aim of this study was to compare perception between patient and nurse on comprehensive nursing care service using SERVQUAL model. To accomplish this goal, the 5 gaps of expectation-perception on comprehensive nursing care service was analyzed. The subjects were 192 nurses and 321 patients who admitted in comprehensive nursing care service wards. As results, patient's satisfaction was higher than patient's expectation and also nurse's performance. Therefore, we found that comprehensive nursing care service would contribute to perform holistic nursing care services in the future. To develop comprehensive nursing care service system sustainably, it needs continuous measurement of patient's expectation and satisfaction using conceptual model of this study.

• Proceedings of the Korea Association of Information Systems Conference
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• 2000.05a
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• pp.271-277
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• 2000

기업의 경영전략 달성을 위해 급속도로 변화하는 기업 환경과 정보기술에 발맞추어 적절한 시기에 정보시스템을 공급하기 위한 대안으로 기업들은 최근 아웃소싱에 많은 관심을 보이고 있지만, 실제 기업들의 아웃소싱 정도는 그 기대치에 미치지 못하고 있는 실정이다. 따라서 본 연구에서는 실제 기업에서의 아웃소싱 정도가 기대치에 미치는 못하는 이유를 아웃소싱의 위험으로부터 기인된 것으로 보고 실증적 연구를 통해 아웃소싱의 정도에 영향을 미치는 위험요인들을 도출한다. 또한 아웃소싱의 전략적 인식도와 아웃소싱 정도와의 관계에 대해 살펴보고 마지막으로 아웃소싱의 전략적 인식도가 아웃소싱의 위험과 정도에 대하여 매개자로서 작용하는지 검증한다. 이러한 연구 결과는 기업의 전략적 수단으로서 아웃소싱의 활성화를 위한 적절한 전략 모색과 아웃소싱 실행을 위한 신뢰성 있는 환경 수립 방향을 제시해 줄 것이다.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.01a
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• pp.403-404
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• 2023

패턴의 복잡도와 정보량을 계산하는 것은 음성 및 영상 인식을 위하여 향후 더 중요한 정보를 제공하는 단계로 발전할 것으로 기대된다. 패턴의 복잡도를 표현하는 정보 엔트로피의 개념은 정보량 측정외에 데이터의 압축 복원 과정, 데이터의 복잡도 등 다양한 목적으로 활용되고 있다. 본 논문에서는 영상 패턴의 복잡도를 영상 화질의 차이를 분석함으로써 영상 인식 시 지표 가능성을 파악하고자 한다.