• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.39-56
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• 2008

Previous studies of music, user interface, and human-computer interaction have used sounds which include musical structure rather than real music. This study investigated whether real music affects objective and perceived usability. Silence, sound, and music conditions were compared in experiment 1 (kimchi refrigerator) and 2 (remote controller for air conditioner). Participants' performances of reaction time and accuracy, and the degree of subjective satisfaction were analyzed. The results showed that main effects on task performances were not different significantly; however, perceived usability of music condition was better than sound condition, which was better than silence condition. It means that musical user interface improves perceived usability while not interfering task performance. This study provides a basis of emotional and aesthetic effects of music in home appliances design, and can be applied to studies for the blind. More specific guideline for the musical user interface can be drafted if further studies consider more various tasks, context, musical structure and types for the appliances.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.1-14
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• 2012

The focus of this study is on investigating an appropriate selling strategy for the guests of a fine dining restaurant in deluxe hotels located on seoul. As survey methods, questionnaires were prepared and distributed to the customers who visited the restaurants of five-star hotels in Seoul. The survey was carried out from July 1 to August 30, 2010. Total 223 copies of questionnaire were used for final analysis. Frequency analysis, descriptive statistics, exploration factor analysis, and reliability analysis were conducted through SPSS 18.0 for final analysis, and path analysis was conducted through AMOS 18.0 for verification of hypotheses. The hypothesized relationships among the models were tested simultaneously by using a structure equation model(SEM). The proposed model provided an adequate fit to the date, $X^2$ = 143.934(df=120, p<.001), GFI=0.935. AGFI= 0.907, RMR=0.022, CFI=0.983. The study results are as follows. First, the restaurant employee's adaptive selling strategies consist of persuasion-suggestion, kindness-rapidity. Second, in the result of analysis to understand the influences between customer satisfaction and adaptive selling strategies, customer satisfaction is shown to have an influential relationships with persuasion-suggestion strategy and kindness-rapidity strategy of employee's adaptive selling. Third, all adaptive selling strategies did not affect customer loyalty. Finally, customers who are satisfied with such services have a significant effect on customer loyalty and supports the existing previous studies.

• Journal of the Korean Society for Library and Information Science
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• v.54 no.1
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• pp.115-143
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• 2020

This study conducted a survey on the current status and satisfaction of libraries participating in the opening hours support project in order to continue it to meet the purpose of improving information access and life welfare. To this end, a questionnaire and interview survey were conducted for those in charge of opening hours for each library, and the results are as follows. First, the opening hours support project is a project that needs a strategy that fits the characteristics of the region and the environment. Therefore, it is necessary to consider operating independently rather than relying on national support in the future through the preparation of regional-oriented operation plans. Second, it is necessary to establish a flexible operating model for opening hours that both employees and users can understand. Third, it is necessary to prepare an organizational operation plan that requires both duties and responsibilities along with the rights equivalent to existing regular employees. Fourth, in order for national public libraries in Korea to develop and implement a consistent policy for specific policies and projects, it is necessary to unify the separate public library operating system in the future. Fifth, it is necessary to prepare education and guidelines for the continuity and stable operation of the project, and to activate services other than labor costs, such as support for improving the space for the user's pleasant use.

• Journal of The Korean Association of Information Education
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• v.22 no.4
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• pp.457-471
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• 2018

This study examined student- and school-level background and ICT factors that affected PISA 2015 Collaborative Problem Solving (CPS) for Korean students (4863 students from 142 high schools). A two-level hierarchical linear model (HLM) was analyzed from the basic model (model 1) with no predictors to the final model (model 5) with all predictors. Results showed that first, gender, socioeconomic/cultural backgrounds, cooperation level positively predicted CPS scores while perceived unfairness of teacher negatively predicted the outcome. Second, the more frequently ICT was used for out-of-school learning purposes, the less frequently ICT was used for entertainment purposes, and the less frequently ICT was used in schools, the higher CPS scores were. Considering ICT autonomy and social interaction variables measured for the first time in PISA 2015, students who were more interested in ICT and more autonomous in using ICT devices achieved higher CPS scores. On the other hand, the more students considered ICT important as social interaction, the less they gained CPS scores. Third, in terms of school-level characteristics, the smaller the students behavior detrimental to learning, the higher the teachers perceived positive working environment, and the fewer the number of computers available per student, the higher CPS scores were. To facilitate computer-based collaborative problem-solving competence, it is important for students to have interest and autonomy in using ICT. In addition, the guidelines of ICT use and SW curriculum need to be established in order to increase the effectiveness of using ICT device in school.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• KIISE Transactions on Computing Practices
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• v.22 no.8
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• pp.375-380
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• 2016

The proliferation of online social networking services (OSNSs) and smartphones has enabled people to easily make friends with a large number of users in the online communities, and interact with each other. This leads to an increase in the usage rate of OSNSs. However, individuals who have immersed into their digital lives, prioritizing the virtual world against the real one, become more and more isolated in the physical world. Thus, their socialization processes that are undertaken only through lots of face-to-face interactions and trial-and-errors are apt to be neglected via 'Add Friend' kind of functions in OSNSs. In this paper, we present a friend recommendation system based on the on/off-line contextual information for the OSNS users to have more serendipitous offline interactions. In order to accomplish this, we modeled both offline information (i.e., place visit history) collected from a user's smartphone on a 3D tensor, and online social data (i.e., friend relationships) from Facebook on a matrix. We then recommended like-minded people and encouraged their offline interactions. We evaluated the users' satisfaction based on a real-world dataset collected from 43 users (12 on-campus users and 31 users randomly selected from Facebook friends of on-campus users).

• Journal of radiological science and technology
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• v.36 no.1
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• pp.11-17
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• 2013

Currently, there are many studies being conducted around the world to reduce exposure dose to radiation for patients to receive medical treatments in a safe environment. We developed and fabricated of this shield that the patients are protected from the radiation and are need of safety control during breast imaging. In this study, for breast imaging, GE Senography 2000D were used and set at SID 65cm, 28kVp, and 63mAs. The measuring instrument was Fluke's Victoreen 6000-529. And we performed Face Block on with 30 patients. The chamber on the actual thyroid glands to take CC and MLO and measure the dosage before and after wearing the Face Block. For the results, after wearing the Face Block, exposure was decreased by 53.8%-100% and 65.8% in average in CC View and by 50%-100% and 60.7% in average in MLO View. The development of the Face Block that practically decreased the exposure dose of thyroid glands, crystalline eyes during breast imaging and reduced the patients' anxiety during breast imaging. The Face Block is expected to improve patients' satisfaction and contribute to reducing patients' exposure dose, but more efforts should be made to reduce exposure dose to medical radiation.

• The Journal of the Convergence on Culture Technology
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• v.5 no.2
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• pp.23-30
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• 2019

The purpose of this study was to examine job stress, job satisfaction, and turnover intention of the nurses who work at the comprehensive nursing service units in two academic medical institutions that provide healthcare service at the tertiary care level in Korea. A descriptive study was conducted with the nurses by using self-reported questionnaires. We used descriptive statistics to summarize the data and Mann-Whitney U test for group comparison. The mean scores of job stress, job satisfaction, and turnover intention were $89.17{\pm}12.56$, $107.25{\pm}6.85$, $37.19{\pm}4.86$, respectively. Nurses with religion showed more job stress than those without. Nurses with their age below 30 years old had significantly less job satisfaction than those older than 30 years old. Monthly income was significantly associated with turnover intention in our data. The top three sub-category of the job stress were conflict with physicians, patients and their caregivers, and conflicts with others; and those of the job satisfaction were pay and promotion and task requirement. Job stress, job satisfaction, and turnover intention were significantly correlated. In order to reduce turnover intention of nursing professionals in the comprehensive nursing service, job stress related to issues on relationships with patients, their family, health care providers need to be taken into consideration. Policy and administrative support are needed to improve their work environment.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.36 no.4
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• pp.80-93
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• 2018

The following results could be obtained from the research on awareness and satisfaction of the tourists who joined the program 'A Journey in Search of King Mu's Road'. With regard to awareness of the site tour program, tourists replied that they participated in the program mainly because of their interest in education for their children. They expressed great needs for the municipal government office to maintain walkways, signboards and guide maps as well as to reinforce safety facilities as a measure to increase satisfaction with the site tour on the part of visitors and tourists. In terms of satisfaction with operation and management of the site tour program, the contents of the program were highly appreciated while it turned out necessary to rediscover garden culture resources and to develop and operate an expanded internal tour course for tourists to look around inside the relics by utilizing the recently excavated Baekje historical resources. As a consequence, it might be expected possible to experience and educate the local history and garden culture thanks to the historical culture and environmental values that have been preserved in the Baekje cultural circles. Moreover, the importance of walking trips will be recognized for its effects to allow those who get tired from daily life to come into contact with nature, practice self-reflection and care for their health as well.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.505-512
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• 2021

This study is to strengthen the competitiveness of 5-star hotel restaurants in Seoul, and the paired sample t-test was used. As a result of the study, first, the importance variables of hotel restaurants were measured as high variables such as'taste and quality of food(4.30)' and'diversity of menus(4.17)'. Second, the variables satisfied by customers visiting hotel restaurants were 'quantity of food(3.86)', 'taste and quality of food(3.78)', and 'diversity of menus(3.75)', etc. were surveyed. Third, as a result of IPA analysis, the variables in the first quadrant were the restaurant staff's expertise, cleanliness of the restaurant, the taste and quality of the food, the variety of menus, rapid service, food plating, the amount of food served, and the atmosphere of the restaurant. External environment, etc. were derived. In the second quadrant, cleanliness of restaurant tableware, freshness of food, and restaurant view were investigated. In the third quadrant, the reputation, restaurant toilet cleanliness, table cleanliness, parking facilities, transportation and convenience, etc. belong to this. Finally, variables belonging to the fourth quadrant were investigated such as reasonable price, cost-effectiveness and affordability, friendliness of restaurant staff, clothing and appearance of restaurant staff, and restaurant interior.