• Journal of Electrical Engineering and information Science
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• v.2 no.4
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• pp.59-65
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• 1997

In this paper, a general fuzzy syntactic method for recognition of flaw patterns and for the measurement of flaw characteristic parameters for a non-destructive inspections signal, called eddy-current, is presented. Solutions are given to the subtasks of primitive pattern selection, signal to symbol transformation, pattern grammar formulation, and event-synchronous flaw pattern extraction based on the grammars. Fuzzy attribute grammars are used as the model for the pattern grammar because of their descriptive power in the face of uncertain constraints caused by nose or distortion in the signal waveform, due to their ability to handle syntactic as well as semantic information. This approach has been implemented and the performance of eh resultant system has been evaluated using a library of law patterns obtained from steam generator tubes in nuclear power plants by an eddy current-based non-destructive inspection method.

• Proceedings of the Safety Management and Science Conference
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• 2013.04a
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• pp.69-81
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• 2013

It can be said that nowadays, customers don't recognize that only good quality products as selection attribute regarding products quality can satisfy them. The case in service industries is also the same. Service quality is most affected by the criteria that customers themselves evaluate. Customers who are not satisfied with services provided institutions will disregard them. In consequence, this will affect their profitability. Collected questionnaires were analyzed using SPSS v.15 for the concrete proof analysis and the results are as follows. First, Service quality works as an important factors on customer's behavior. Second, Relationship quality serves as a mediated role between service quality and customer's behavior.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.29 no.2
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• pp.13-19
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• 2006

The instance-based learning is a machine learning technique that has proven to be successful over a wide range of classification problems. Despite its high classification accuracy, however, it has a relatively high storage requirement and because it must search through all instances to classify unseen cases, it is slow to perform classification. In this paper, we have presented a new data reduction method for instance-based learning that integrates the strength of instance partitioning and attribute selection. Experimental results show that reducing the amount of data for instance-based learning reduces data storage requirements, lowers computational costs, minimizes noise, and can facilitates a more rapid search.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.363-373
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• 2003

The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1994.11a
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• pp.68-77
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• 1994

The Integrated Gasification Combined Cycle(IGCC) power plant is one of Clean Coal Technology to meet the demand for clean and efficient electric power for the 21st century. This study is to investigate the impacts of changes in coal quality to the performances of gasification processes and IGCC plants. The selection of the most economic coal is an important attribute for the IGCC power generation technology. The performances of gasification processes was predicted, and compared with the results of Shell coal gasification demonstrantions. The IGCC performances with bituminous and sub-bituminous coal were predicted as well. It is obtained that the bituminous coal is superior to the sub-bituminous coal for IGCC power generation.

• Korean Journal of Mathematics
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• v.29 no.1
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• pp.137-167
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• 2021

Spherical fuzzy set (SFS) is also one of the fundamental concepts for address more uncertainties in decision problems than the existing structures of fuzzy sets, and thus its implementation was more substantial. The well-known sine trigonometric function maintains the periodicity and symmetry of the origin in nature and thus satisfies the expectations of the experts over the multi parameters. Taking this feature and the significance of the SFSs into the consideration, the main objective of the article is to describe some reliable sine trigonometric laws (ST L) for SFSs. Associated with these laws, we develop new average and geometric aggregation operators to aggregate the Spherical fuzzy numbers (SFNs). Then, we presented a group decision- making (DM) strategy to address the multi-attribute group decision making (MAGDM) problem using the developed aggregation operators. In order to verify the value of the defined operators, a MAGDM strategy is provided along with an application for the selection of laptop. Moreover, a comparative study is also performed to present the effectiveness of the developed approach.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.319-332
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• 2016

The purpose of this study is to suggest management strategies for both upscale hotel buffet restaurants and independent buffet restaurants by conducting an IPA(Important-Performance/satisfaction Analysis) on the selection attributes for buffet type restaurants. Additionally, the effects of the selection attributes' satisfaction on the "intention to recommend" was tested. Surveys were conducted from April 15th through May 4th, 2016 by using both SNS and off-line surveys of consumers with buffet restaurants dining experiences within the previous year, of which a total number of 160 questionnaires were used for the statistical analysis. The result showed a few different selection attributes in each quadrant; additionally, food quality and menu had positive effects on the "intention to recommend" for hotel buffet restaurants, while food quality was the only selection attribute with positive effects for independent buffet restaurants. Based on the results of the study, it can be suggested for the hotel buffet restaurants to constantly develop new and unique menu items to lead the needs of the fast changing consumers of today instead of focusing on the premium characteristics of upscale hotels and their brand names. In addition, offering a variety desserts seems to be something to re-consider for both types of buffet restaurants.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.286-298
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• 2009

The purpose of this study is to determine potential associations among consumer preference for American beef, consumers' involvement in selection of desired beef, and their intentions to purchase beef. In order to meet the above purpose, this study surveyed the visitors who shopped at 2 big discount stores selected in each of 3 metropolitan cities(Seoul, Daejeon and Daegu) from July 11 to 13, 2008. Total 278 sheets of the questionnaire were collected and used for final data analysis. As a result, it was found that the consumers responded most sensitively to the safety of food when buying beef but didn't care much about the amount of fat and beef brand. In terms of imported beef, it was found that Australian beef was considered reliable by consumers, and their preference for Korean beef was positively correlated with that for Australian beef. In addition, in regard to the attributes of beef selection, it was found that low involvement group had higher intentions to purchase American beef than high involvement group. In order to determine the potential effects of consumers' involvement in the attributes of beef selection on their intentions to purchase American beef, this study conducted data analysis in control of consumer preference for American beef. As a result, it was found that consumers' involvement in the attributes of beef selection had significant effects on their intentions to buy American beef. And sex was found to be one of the demographic characteristics associated with involvement in the attributes of beef selection, particularly associated with low involvement. Depending on sex, it was found that women had lower preference for American beef than men.

• Journal of the Korean Association of Geographic Information Studies
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• v.16 no.2
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• pp.101-113
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• 2013

The concern on environmental quality makes the landscape analysis more important than before ever. For the landscape analysis, selection of viewpoint is one of most important stage. Because of its subjectiveness, the conventional viewpoint selection method often missed some viewpoints of importance. The purpose of this study is to develop a viewpoint selection method for landscape analysis using GIS data and techniques. During the viewpoint selection process, spatial and attribute data from several GIS systems were hired. Query and overlay methods were mainly adapted for analysis to find out meaningful viewpoints. The 3D simulation analysis on DEM(Digital Elevation Model) was used for every selected viewpoint to examine wether the view target is screened out or not. Application study at a sample site showed some omissions of good viewpoints without any screening. It also exhibited the possibility to reduce time and cost for the viewpoint selection process of landscape analysis. For the progress of applicability, GIS data analysis process have to be improved and more modules such as automatic screening analysis system on selected viewpoint have to be developed.