• Journal of The Korean Association For Science Education
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• v.29 no.8
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• pp.812-823
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• 2009

The purpose of this study is to search effective assessments methods by using the Fusion model of Cognitive diagnosis theory. Attributes are skills or cognitive processes that are required to perform correctly on a particular item. After test items were developed, item's attributes were decided and Q-matrix about item's attributes was made. After testing, the result was analyzed according to gender and achievement level. The results of the analysis showed that students mastered 'Interpreting data' best, and 'synthesizing' worst among the five attributes. Female students showed higher ability than male students in 'recalling.' Students of high achievement level mastered more scientific attributes than students of low achievement level. Conventional assessments only provided a single summary score but Cognitive diagnosis modeling provided useful information by estimating individual knowledge states by assessing whether an examinee has mastered specific attributes measured by the science test. The skill profiles can offer a skill level of strong, weak, or mixed for each student for each skill. Therefore, the skill profiles will provide useful diagnostic information in addition to single overall scores.

• The Journal of Industrial Distribution & Business
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• v.9 no.2
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• Journal of Nutrition and Health
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• v.39 no.1
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• pp.74-83
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• 2006

The purposes of this study were to (1) identify the evaluation categories, areas, attributes, and criteria of the school food service program using both a qualitative and a quantitative analyses, (2) define the relative importance of the evaluation categories, areas, attributes, and criteria of the school food service program using analytic hierarchy process, (3) organize the evaluation system to improve quality of the school food service in Korea. A survey was conducted from August to October 2004 to collect data from 172 dietitians, 15 school food service officials at the educational board, 10 professionals of school food service. Statistical analyses were performed on the data utilizing the SPSS 12.0 for Windows and Excel, such as Descriptive statistics and analytic hierarchy process was performed. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.4319 (food service manage ment), 0.2369 (nutrition education), 0.1455 (satisfaction) and 0.0912 (parent involvement program). 'Sanitation, safety and facility (0.1739)' was the most important area among the subcategories of food service management, followed by nutrition management (0.1581), procurement (0.1375), production (0.1345), organization and personnel management (0.0662), planning (0.0644), food service evaluation (0.0585), financial accountability (0.0555), and information management (0.0554). There existed a relative importance on the three areas of the nutrition program and satisfaction evaluation category: students (0.5281, 0.6221), parents (0.1812, 0.1491), and teachers (0.1838, 0.1618). In the parent involvement program evaluation category, relative importance of committee and monitoring management was 0.4658 and information communication was 0.3724. The quality of food and service to school children can be improved by the appropriate application of the developed evaluation tool for the school food service program.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.12
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• pp.8691-8699
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• 2015

With the technology of our time growing sophisticated everyday, softwares advance rapidly in accordance. Reflecting this trend, researches on Usability of S/W GUI(Graphical User Interface) is actively taking place. However, despite the active researches on such topic, Usability study of S/W GUI for weapon system remains insufficient. For such reason, this paper intends to focus on drawing evaluation factors as well as priority of design factors for Usability of S/W GUI for weapon system. For an accurate and reliable result, Usability evaluation attributes & design factors were assessed by professionals. Moreover, by incorporating AHP(Analytical Hierarchy Process) and Matrix analysis, each evaluation attributes' level of importance and relation between design factors & usability attributes were assessed to draw final design priority. As a result, the importance of Informativity, Accessibility, and Visibility were derived as 0.127, 0.121, 0.108, and selected to be the foremost priority for evaluating. This research could be utilized as foundation for usability evaluation of S/W GUI on weapon system.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• Journal of the Korean Institute of Landscape Architecture
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• v.51 no.1
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• pp.29-41
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• 2023

In landscape studies, the concept of naturalness was vast in its categories from physical space to cognitive systems, making it difficult to define terms at once. Therefore, this study summarized the concept and evaluation attributes of 'naturalness' used in the literature through systematic review (SR), and identified the scope of individual attributes that constitute the meaning of naturalness. In addition, the individual attributes classified in previous studies were identified as the meaning chain, one of the cognitive linguistic research methods, and applied to papers targeting naturalness among domestic landscape studies to organize a polysemous meaning system. Meaning chain is a suitable method for grasping words whose meaning expands in a chain due to family resemblance around prototypical meaning, and the dimension is classified according to the classification of naturalness evaluation items and a multi-semantic chain system of naturalness concepts discussed in domestic academia. The results of the study are as follows. First, the attributes of naturalness extracted through foreign landscape literature were classified into four areas: nature perceived as wilderness, nature as non-artificiality, nature as visual landscape, and nature as experience, and 13 detailed attributes. Second, these detailed attributes are generally consistent with domestic landscape studies, but their specific cases were different, and a Korean context was presented in perception of time accumulation, also they suggested that there may be a mutual conflict between naturalness attributes.

• Proceedings of the Korea Society for Simulation Conference
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• 2001.10a
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• pp.44-49
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• 2001

This paper is concerned with development of a multi-attribute structured decision model. In this study, we used AHP(analytic hierarchy process) and fuzzy set ranking methodology to overcome the multi-attributes structured decision problems ; such as multi-objective, multi-criterion, and multi-attributes. We proposed a 2-step approach : 1) individual evaluation and 2) integration of individual evaluations. In the first step, we define the performance factors and construct ana]isis structure, and in the second step performance evaluation by individual evaluators, and in second step, the results of individual evaluations are integrate. Also we developed a systematic and practical computer program to solve the problems according to the proposed methods. The proposed approach was known to be effective through a set of sample problems.

• The Journal of Society for e-Business Studies
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• v.6 no.2
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• pp.73-85
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• 2001

Usability is defined by the effectiveness, efficiency and satisfaction with which specified users can achieve specified goal in particular environment. Today, many factors such as software acquisition, business re-engineering and the trend of software market have software industry considers usability as an important quality of software products. Therefore, the specification and measurement method for establishing the acceptable usability level of software is required during software development acquisition and evaluation. To evaluate whether software products is usable or not, we need evaluation method for software usability. This paper is not only to provide a framework for specifying the usability attributes of a product and establishing a comprehensive set of usability criteria, but also assessing usability metrics of the software. The usability metrics and checklist is developed based on the properties of the user interface using ISO standard and general usability principles with product-oriented view which means the Product has attributes contributing to determine the usability. This paper also suggested the way to weight the relative importance of the individual usability item depending on the software categories.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Journal of Korean Society for Quality Management
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• v.25 no.2
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• pp.169-188
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• 1997

The purpose of this study is concerned with suggesting a new a, pp.oach to evaluating the overall product quality in the sense of the relative efficiency of products, whose quality is measured with 8-dimensional attributes, suggested by Garvin. The attributes included 8 quality measures, that is, performance, features, reliability, conformance, durability, serviceabilit, aesthetics, and perceived quality. This study, also, introduced DEA(Data Envelopment Analysis) as an evaluation tool to tackle the problem of how to measure one product against another when each product can be measured along a number of dimensions, and given that there exists no a priori satisfactory weighting scheme to combine these dimensions into an overall rating for each products. In order to a, pp.y the DEA to evaluating the products, we must define two concepts, such as DMU(Decision Making Units) and input-output relationship. Finally, the suggested method in this study was validated through a case study of the electric jar, and this DEA a, pp.oach can be used in evaluating the other products with multi-attrribute quality.