• The Transactions of the Korea Information Processing Society
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• v.4 no.7
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• pp.1706-1718
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• 1997

The rapid increase in the use of many commercial software products has necessitated a systematic and objective method of their evaluation and selection. Our study focuses on the assignment of weights and choice of proper models. First, the weights of attributes are assigned consistently by using the analytic hierarchy process. Second, many models, which can be suitable for the structure of evaluation and selection for software product, are collected, categorized into two types of model, and compared in terms of their strength and weakness. The models involved are four compensatory models and seven noncompensatory models. Finally, they are analyzed through the application of specific software products(database data modelers) in terms of their attributes. Our study enhances the applicability of models to a variety of user requirement utilizing the evaluating procedure and applications.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.152-157
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• 2008

The customer satisfaction of WAP service greatly relies on the usability of the service due to the limited display size of a mobile phone and limitation in realizing UI (User Interface) for function keys, browser, and OS (operating system) Currently, a number of contents providers develop and deliver varying services, and thus, it is critical to control quality level of UI in consistent standards and manner. This study suggests usability index evaluation system to achieve consistent UI quality control of various WAP services. The system adopts both top-down and bottom-up approaches. The former concerns deriving UI design components and evaluation checklists for the WAP, based on the usability attributes and UI principles. The latter concerns deriving usability-related evaluation checklists from the established UI design features, and then grouping them from the viewpoint of usability principles and attributes. This bidirectional approach has two outstanding advantages: it allows thorough examination of potential elements that can cause usability problems from the standpoint of usability attributes, and also derives specific evaluation elements from the perspective of UI design components that are relevant to the real service environment. The evaluation system constitutes a hierarchical structure by networking usability attributes, UI guideline which indicates usability principles for each attribute, and usability evaluation checklist for each UI component that enables specific evaluation. Especially, each evaluation checklist contains concrete contents and format so that it can be readily marked in O/X. The score is based on the ratio of number of items that received positive answer to the number of total items. This enables a quantitative evaluation of the usability of mobile WAP service. The validity of the proposed evaluation system has been proved through comparative analysis with the real usability problems based on the user test. A software was developed that provides guideline for evaluation objects, criteria and examples for each checklist, and automatically calculates a score. The software was applied to evaluating and improving the real mobile WAP service.

• Journal of Korean Society for Quality Management
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• v.47 no.4
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• pp.837-846
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• 2019

Purpose: The purpose of this study is to define various concepts, features, and scopes by examining various previous studies on AI services that are completely different from existing services. It also examines the limitations of existing service quality evaluation methods and studies the characteristics by combining them with various cases of new AI services. And this is to derive and propose quality evaluation attributes of AI service. Methods: The concept and characteristics of artificial intelligence were derived through research and analysis of various previous studies related to artificial intelligence. The key characteristics and quality evaluation items were derived through the KJ method and matching based on the keywords and characteristics derived from previous studies and various cases. Results: Based on the review of various previous studies on the quality of artificial intelligence services, this study presents the main characteristics and quality evaluation items of new artificial intelligence services, which are completely different from existing service quality evaluations. Conclusion: The quality measurement model of AI service is very useful when planning and developing AI-based new products or services because it can accurately evaluate the requirements of consumers using the services of the new AI era. In addition, consumers can be recommended a customized service according to the situation or taste, and can be provided with a customized service based on this.

• The Journal of the Korea Contents Association
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• v.20 no.2
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• pp.105-113
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• 2020

The development and application of cultural technologies(CT) are expected to lead to create various service scenarios and business models. Considering the wide range of application and extensibility of CT, it is necessary to design multidimensional evaluation methods for priority of the support of R&D budgets. The method should include the various evaluation criteria such as economic feasibility and user benefit of service made by a cultural technology. Our research addresses priority decision for fosterage of cultural technologies using fuzzy TOPSIS. Seven evaluation attributes are used to compare five specific technologies. Based on the results, service usefulness is the most important factor among the evaluation attributes. Also, technologies of computer graphics and UI/UX have higher priority than the others. We expect our research to help to provide guidelines for selection of promising cultural technologies which foster the culture and contents industry.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.4
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• pp.452-459
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• 1998

The purpose of this study was to discover a conceptual framework and evaluation process of apparel quality by means-end chain theory. The theoretical study was conducted to find out a conceptual framework and build a hypothetical evaluation process model of apparel quality. Apparel quality was perceived associative network called a means-end chain and was evaluated in several stages. A conceptual framework of apparel quality evaluation was organized into hierarchical relationships among four different dimensions: physical attribute, physical function, instrumental performance, and expressive performance. The means-end structure linked tangible physical attributes and function to more abstract instrumental and expressive performance. A hypothetical evaluation process model linked dimensions of apparel quality to the selected means-end relationship. Different consumers had different means-end chains for the same apparel. Therefore different subjects are likely to have different evaluation paths. From this study we can suggest an evaluation process model of apparel quality.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.4
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• pp.127-132
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• 2014

Some laws and regulations may require internet service providers to provide services based on the age of users. Age verification in the online environment should be used as a tool to provide service that is appropriate to child based on age. Using the minimum attribute information, processes on age verification provides the proper guidance to the internet services. However, there is a lack of a globally accepted trust framework for age verification process including evaluation factors for age verification information. In this paper the federation model of user attributes were described and evaluation factors for the age verification information were suggested. Also using the suggested evaluation factors, performance evaluation of federation model of user evaluation was performed. To meet the requirements of evaluation factors, framework of federation model should consider the unlinkability pseudonym support, eavesdropping protection and cloning protection.

• Proceedings of the Earthquake Engineering Society of Korea Conference
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• 2000.10a
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• pp.251-260
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• 2000

Seismic performance evaluation systems require rational classification of structure systems, proper evaluation criteria, and their scoring index for synthesis. Current seismic performance systems need expert judgments based on collection of available data, approximate analysis of important items, and various scoring system. This study presents a three-step seismic performance evaluation system for building structures in Korea. Each evaluation step determines the seismic performance and the method depends on the degree of refinement of analysis. The preliminary step evaluation involves the global attributes of structures such as vertical irregularity, asymmetric plan, redundancy, and age of structures. The second step requires an elastic analysis for estimation of forces acting on critical sections and checks the strength and ductility. The final step requires inelastic capacity of structures. Each stephas own evaluation scheme with proper weighing factor dependent on the importance and consequence. This study applies the fuzzy theory to a scoring method that synthesizes the individual quantity to a representative value.

• Journal of Digital Convergence
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• v.13 no.6
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• pp.327-339
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• 2015

The present study explored how 1) individuals' perception about attributes of exercise/fitness apps and 2) their motivation for exercise/fitness behaviors influence perceived usefulness and usage of the apps. A survey of 323 males and females in their 20's and 30's revealed that attributes of apps that satisfy their basic psychological needs are crucial in promoting perceived usefulness and usage of the apps. Participants were more likely to perceive exercise/fitness apps useful as they perceive them having more attributes related to autonomy and competence. The perception regarding relatedness attributes did not have the main effect on perceived usefulness but showed an interaction effect with relative autonomous motivation. This convergence study which examined health apps from the perspectives of psychology and public health provides practical implications to development and evaluation of health apps.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.