• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of Nutrition and Health
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• v.34 no.6
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2006.05a
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• pp.1036-1041
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• 2006

본 연구에서는 허브와 스포크의 입지선정과 차량 경로가 통합된 hub-and-spoke 네트워크 설계문제를 다룬다. Hub-and-spoke 네트워크는 대량화와 공동화를 통해 물류효율화를 실현하기 위한 대표적인 구조로 물류시스템에서 흔히 사용되고 있다. 이러한 물류시스템에서 물류비용의 절감과 고객서비스 향상을 위한 효율적인 수송네트워크 설계는 매우 중요하다. 전통적인 hub-and-spoke 네트워크 설계문제에서 각 스포크의 위치와 화물량이 미리 주어진 상황에서 허브의 입지를 결정하였다. 하지만 스포크 역시 스포크가 담당하는 고객들의 위치와 담당 영역에 따라 그 위치와 수, 그리고 화물량이 변할 수 있다. 또한 정확한 비용산출을 위해서는 스포크에서 고객으로의 수집과 배달을 위한 차량경로가 함께 고려되어야 한다. 다루는 수송망 설계문제는 상호 관련성 있는 여러 부분문제가 결합된 통합문제로써 이를 해결하는 방법으로 기존의 발견적 방법에 의한 순차적 기법은 한계가 있다. 본 연구에서는 공생 진화알고리듬 기반의 방법론을 채용하여 다루는 수송망 설계문제를 동시에 통합적으로 해결할 수 있는 알고리듬을 개발한다. 실험을 통해 개발한 알고리듬의 우수성과 그 적용성을 보인다.

• Proceedings of the Korean Information Science Society Conference
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• 2001.10a
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• pp.700-702
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• 2001

As computers and networks become popular, distributing information on the Interment is common in our daily life. Also, the explosion of the Internet, of wireless digital communication and data exchange on Internet has rapidly changed the way we connect with other people. But secure mall is gamins popularity abroad and domestically because of their nature of prodding security. That is. it has been used a variety of fields such as general mail and e-mail for advertisement But, As the data transmitted on network can be easily opened or forged with simple operations. Most of existing e-mall system don't have any security on the transmitted information. Thus, security mail system need to provide security including message encryption, content integrity, message origin authentication, and non-repudiation. In this paper, we design implement secure mall system with non-repudiation service and encryption capability to provide services for certification of delivery and certification of content as well as the basic security services.

• Asia-Pacific Journal of Business
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• v.13 no.3
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• pp.375-387
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• 2022

Purpose - The food delivery mobile application market is growing rapidly in the catering service industry. The purpose of this study was to investigate the effects of E-service quality on consumer attitudes and satisfaction in the food delivery service field in China. Design/methodology/approach - A total of 390 copies of this questionnaire were distributed between February 17 and March 25, 2021 on the Chinese survey site (https://www.wjx.cn). Three hundred forty-nine parts were used for the final analysis. Validity and reliability were analyzed using SPSS 25.0 statistical program, and correlation and regression analysis were performed. Findings - The study results showed among the e-service quality components of food delivery application software, trust, convenience, proximity and reactivity have an impact on consumer attitudes. Research implications or Originality - The service quality of food application software is an important factor determining consumer attitude. The limitations of this study and suggestions for future research were discussed.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.4
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• pp.79-85
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• 2022

Various non-face-to-face services are being activated due to the influence of the Corona 19 virus around the world. However, unlike the rapid development of delivery services, social awareness of delivery services is causing many problems. Therefore, in this study, we analyze the quality attributes of delivery services from the consumer's point of view, and based on the results, we try to derive a direction for service improvement. In this study, quality factors were established through interviews and surveys with actual consumers, and quality attributes were classified through the Kano model and Timko's customer satisfaction coefficient. "Attractive" is ('Ease of ordering, Accurate delivery to the designated place'), "One Dimensional" is ('Variety of payment methods, Accurate delivery on time, Accurate delivery of ordered food, Degree of non-deformation of packaging conditions, etc., Convenience of use time'), "Must be" is ('Kindness of the delivery person'), "Reverse" is ('provision of services, service response to order discrepancies'). This study has academic significance in that it compensated for the disadvantage of not being able to interpret the mathematical meaning of the Kano model with Teamco's customer satisfaction coefficient. It also has practical implications in that it provides an indirect clue to future improvement directions.

• Journal of KIISE:Information Networking
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• v.30 no.3
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• pp.307-315
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• 2003

This paper proposes a Multicast Tree Extension (MTE) scheme for multicast in IP-based wireless networks. If a group receiver Joins a multicast group in a visited foreign network, multicast service may be disrupted when the foreign network does not have a multicast router. To avoid disruption, our scheme creates a bi-directional tunnel between the previous foreign agent (FA) and new foreign agent, if a mobile node (MN) moves from a foreign network with multicast capability to another foreign network with non-multicast capability. The MN thus continues to receive the multicast packets through the tunnel from the previous FA. Our scheme can avoid a long latency due to a long tunneling for group membership as well as multicast service disruption, even if the MN enters foreign networks with non-multicast capability. Simulation results show that our scheme offers lower costs for multicast delivery, tunneling and handoff latency than the existing scheme.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.225-234
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• 2022

Voice commerce has emerged as a key channel for consumer searches and purchases. This study examines the continuance use intention of voice commerce, applying value-based adoption model. An online survey was conducted with 470 consumers who has experienced with voice commerce. As participants were who buys and purchases goods; or a user who uses food delivery service in voice commerce context. This study used SPSS 23.0 and Amos 23.0 for descriptive analysis, correlation analysis, confirmatory factor analysis, and structul equation modeling analysis. These reaults are as follows. First, usefuleness and response accuracy were significantly influenced the perceived value of voice commerce. Second, functional risk was significantly influenced the the perceived value of voice commerce. Third, perceived value was significantly influenced the continuance use intention of voice commerce. These results enhance understanding of voice commerce users and provide insight into the service provider of voice commerce.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.141-149
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• 2009

The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson's R(0.420) and Kendall's tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week (-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

• Korean Journal of Community Nutrition
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• v.15 no.3
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.