• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 디지털융복합연구
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• 제13권10호
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• pp.225-234
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• 2015

본 연구는 캠핑장 선택속성의 의사결정 융복합 프레임워크 구축을 위해 의사결정의 세부단계를 알아보기 위해 수행되었다. 첫째, 캠핑참여동기 및 캠핑장 선택속성을 파악하기 위하여 요인분석이 수행되었고, 둘째, 캠핑참여동기 유형에 따른 캠핑장 선택속성에 미치는 영향관계 분석, 셋째, 캠핑장 선택속성이 만족과 행동의도에 어떠한 영향관계를 미치는지를 검정하기 위해 회귀분석이 수행되었다. 캠핑참여동기로 5개 요인이 도출, 캠핑장 선택속성은 4개 요인이 도출되었으며, 이 캠핑참여동기의 유형에 따라 캠핑장 선택속성에 미치는 영향력이 다르다는 것을 알게 되었다, 그리고 마지막으로 캠핑장 선택속성은 캠핑객의 만족 및 행동의도에 영향을 미친다는 것을 알게 되었다. 이와 같은 결과는 캠핑장 운영자들은 세분화된 캠핑참여동기를 바탕으로 운영하고 있는 캠핑장이 반드시 갖추어야할 속성들에 대해 알게 해 주었고, 실제 캠핑객의 만족 및 행동의도에 미치는 선택 속성들을 파악함으로써 캠핑 사이트 개발자들의 개발계획 수립을 위한 가이드라인을 제시해 준다.

• 한국지능시스템학회논문지
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• 제13권4호
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• pp.391-396
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• 2003

본 논문에서는 특정 매개변수(parameter)의 입력 없이 속성(attribute)에 따른 목적속성(class)값의 분포를 고려하여 연속형(continuous) 속성 값을 범주형(categorical)의 형태로 변환시키는 새로운 방법을 제안하였다. 각각의 속성에 대해 목적속성의 분포를 1차원 공간에 사상(mapping)하고, 각 목적속성의 밀도, 다른 목적속성과의 중복 정도 등의 기준에 따라 구간을 군집화 한다. 이렇게 생성된 군집들은 각각 목적속성을 예측할 수 있는 확률적 수치에 기반한 것으로, 각 속성이 제공하는 정보의 손실을 최소화 하는 이산화 경계선을 갖고 있다. 제안된 데이터 이산화 방법의 향상된 성능은 C4.5 알고리즘과 UCI Machine Learning Data Repository 데이터를 사용하여 확인할 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• 한국의류학회지
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• 제39권3호
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• pp.379-393
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• 2015

This study proposes a new way to investigate purchasing behavior for preschool children's clothes using an ethnographic research method. The study consisted of 16 subjects composed of preschool children (aged 6 and 7) and their mothers. The analysis results are as follows. First, the in-depth interviews, indicated 14 attributes that mothers considered when purchasing children's clothes. Next, the result of conducting component analysis for consideration attributes indicated that the order of importance of attributes for mothers' opinions varied partially for some attributes (such as price) that depended on if the child was being raised only by the mother or with the help of another person. Second, in the accompanied shopping for the preschool children's clothes, the result of identifying the differences between the perception of consideration attributes and shopping behaviors confirmed some differences between consideration attributes recognized in the interviews and attributes practically considered when purchasing. Housewives (who were the mothers of girls) said that materials and comfort were the most important in the interviews; however, employed mothers of girls perceived design to be the most important attribute. The mothers of girls assessed design as an important attribute that they could never concede. Third, the children's opinions were found to partially influence mothers' purchasing behavior in the purchase of preschool children's clothes. Preschool children expressed their opinions on wearability and design in the process of wearing clothes at home or buying them outside; subsequently, mothers recognized children's opinions and reflected them in their practical purchases.

• 유통과학연구
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• 제16권1호
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• pp.37-46
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• 2018

Purpose - This study is to investigate the effects of consumption motives of restaurant customers on the perception of the importance of restaurant attributes, and to determine the influence of the consumption motives on the empirical and functional attributes between Vietnam and Korea. Research design, data, and methodology - Questionnaire items from previous studies were revised to fit the research purpose of the present study. From August 1 to August 25, 2017, questionnaires were simultaneously administered in Korea and Vietnam using both on-line and off-line survey methods (including SNS and e-mail). With 381 surveyed questionnaires in Vietnam(219) and Korea(162), this study was conducted by using SPSS 22.0 to verify the reliability and validity of the measured variables. Structural equation model (SEM) was employed as a statistical method for the hypotheses test of this study. Results - The results showed that hedonic eating-out motive has more influence on the importance of empirical attribute than that of functional attribute in restaurant. In addition, utilitarian eating-out motive has more influence on functional attributes than empirical attributes. However, these relationships showed the difference between countries in Vietnam and Korea. As for in Korea, consumers' hedonic and utilitarian motives of eating-out were more influential on experimental and functional attributes. Conclusions - This study analyzed the influence on the importance of the eating-out motives of restaurant attributes and how this differed between Vietnamese and Korean.

• 보건행정학회지
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• 제18권3호
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• pp.1-17
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• 2008

The measurement and management of patient satisfaction has become one of the key issues in the last two decades. Hospitals must thoroughly understand the needs of their customers and design products and health services that meet and exceed their expectations. The importance-performance analysis(IPA) is a widely used analytical technique that yields strategies for managing customer satisfaction in a variety of applications. IP A is a two-dimensional grid based on customer-perceived importance of quality attributes and attribute performance. Depending on the interplay of these two dimensions, four strategies can be derived. The aim of this study is to develop the management strategies for improving patient satisfaction in university hospitals using the I-P analysis. The attributes on inpatient service quality in 4 university hospitals was investigated using the Martilla and James(l977)' s a mean adjusted I-P grid where the axes of the grid cross at the average rating point of all items. The patient satisfaction questionnaires were completed by 600 hospital inpatients. The main statistical methods are path analysis and IPA with SPSS 12.0 and AMOS 4.0 statistical softwares. The two attributes, physician and medical service, administrative staff kindness attributes position in first quadrant(Keep Up the Good domain). The nurse and nursing service attributes position in second quadrant(Possible Overkill domain). The two attributes, convenience of check-in service, facilities and physical environment position in third quadrant(Low Priority domain). Finally the quality of inpatient service(food etc.) attributes position in fourth quadrant(Concentrate Here domain). These findings show various implications on the development of strategies in university hospitals in the future. It was determined that quality of inpatient service(food etc.) need to concentrate more on investments. These investments include a taste, price, proper provision of food service and quick response of pain management. A low priority was given to investment in streamlining the check-in process of inpatient and hospital facilities and physical environment in the long run.

• 한국의류산업학회지
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• 제24권6호
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• pp.731-743
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• 2022

This study examined the effects of platforms' attributes(economy, convenience, ease of use, and security) on perceived usefulness, perceived enjoyment, trust, and the continuance intention to use. Data were collected through a survey conducted with 327 users of second-hand luxury goods trading platforms in their twenties and thirties; 300 were used for statistical analysis using SPSS26.0 for exploratory factor analysis and correlation analysis, and AMOS 26.0 for confirmatory factor analysis and structural equation modeling. For the attributes of second-hand luxury goods trading platforms, four factors were extracted: economy, convenience, ease of use and security. The results showed that only the security of second-hand luxury goods platforms had a positive effect on the perceived usefulness of the platform, but other attributes did not influence perceived usefulness. In contrast, all attributes of the platform showed positive effects on perceived enjoyment. Perceived enjoyment had a strong effect on trust; however, perceived usefulness did not affect trust. The continuance intention to use the platforms was most influenced by perceived usefulness, trust, and perceived enjoyment, in that order. The current findings can help marketers of second-hand luxury goods platforms optimize the platforms' attributes based on the marketing objectives and develop strategies to build perceived usefulness and enjoyment first, and in turn, trust and intention to use.

• 한국식생활문화학회지
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• 제23권2호
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• pp.152-162
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• 2008

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

• 대한화학회지
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• 제60권6호
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• pp.415-427
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• 2016

This study analyzed the attributes of the conceptions of $3^{rd}$ to $6^{th}$ grade elementary school students on three states of matter and investigated the characteristics of the classified results of various examples of matter by grades. Through discussion activities, we confirmed the stabilization of conception attributions. For this study, 113 participants from two $3^{rd}$ to $6^{th}$ grade elementary school classes were selected. The concentration analysis (C-factor) and normalized gain (G-factor) of the conceptions for the quantitative analysis of the conception changes were used. The elementary school students retained different percentages of the attributes for states of matter. The characteristic of the grades were different between the 3rd grade and other grades. Based on these results, we pointed out the problems with the present teaching methods in science textbooks and stated the advantages of the effects of the representation of mixtures.