• 품질경영학회지
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• 제23권4호
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• pp.180-189
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• 1995

Today, as globalization continues and international trading blocks are formed, world markets are intensely competitive and abound in product variety, volume, complexity and environmental management. Specifically, green consumer's needs and expectations are changing and diversifying, resulting in a changed global environment for industry. Due to these changes, domestic companies are striving to achieve the Environmental Management System (ISO 14000) certification. This is considered a basis step in meeting the guiding principle and practice of ISO/TC 207/SC 3 resolution. In this paper, we will present three type(I, II, III) of Environmental Labelling programs to build a model for environmental management system by analysing practitioner and stakeholder. After companies establish an ISO 9000 quality system these companies should focus on improve toward their own Environmental Labelling program and continue to build ISO 14000.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 춘계학술대회 논문집
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• pp.191-194
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• 2005

Over the past decade, changes in product development processes and increased consumer demands have dramatically influenced engineering working practices and targets. The information technology revolution has made its appearance concurrent to this relentless escalation in product engineering requirement. It has offered hopes for improved productivity despite these increasing demands. The wide availability of personal computing power, virtually inexhaustible sources of information and an abundance of computerized engineering tools have created great expectations. Knowledge information modeling system and database were developed using ASP and Microsoft SQL 2000 Server to share the DB that can be utilized to process on the web.

• International Journal of Human Ecology
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• 제8권2호
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• pp.1-16
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• 2007

The authors examined how Korean housewives manage family resources, make decisions, handle pressures, and negotiate the constraints of everyday life in a society that places unrealistic expectations upon them. The authors approached housewives by imagining them as thinking, strategizing, and problem-solving individuals, who are capable of speaking for themselves and making choices within situational and personal limits. Eleven full-time housewives were interviewed on how they experience their marriages, children, families, and society. Their narratives were then analyzed to sort out the strategies the women employed to maintain their identities. The narratives showed women's will and agency as they worked to resolve the contradictions in their daily life, and revealed individual differences within this group of women who are often seen as homogenous.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2001년도 추계학술대회논문집 I
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• pp.39-45
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• 2001

As HDD moves into new emerging consumer markets, expectations on quietness, as well as performance, have increased. The acoustic noise of HDD seems to be closely related to excitation of the spindle motor system. Recently, as a simple approach to reduce disk vibration, thicker disk, which is 50 mil (1.27mm), starts to use in HDD industry. Noise spectrum of HDD with use of 50 mil disk shows the dominant peaks of 900 Hz, mainly caused by excitations of the disk due to air windage effect. In order to reduce noise at this specific frequency, squeeze air damping effect was investigated by extremely reducing the gap between the disk and the base platform.

• 통상정보연구
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• 제7권1호
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• pp.75-94
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• 2005

With most major full service banks having launched transactional Internet banking, attention is shifting to the realities of managing the Internet channel as a profitable component of an overall delivery strategy. In addition to examining Case Study and Internet Bank Model. Services of Internet Banking available through the Internet are as follows. 1. credit card loans, personal loans. 2. high-yield financial products. 3. insurance products. 4. securities products. 5. Case study of Foreign Internet Banking(ING, BNP, HSNC, City Bank). The study reviewed fields, including financial services, customer service, Website formation and design, convenience of use and system safety, Internet Banking Model, and many related areas. Internet Banking earned high marks in most fields. This study review focuses on the following: Understanding and meeting consumer expectations for us ability, site performance and functionality. Integrating the Internet channel into overall marketing, product delivery and customer service strategies. Strategies to increase customer satisfaction with Internet Banking and to attract new Internet bankers. therefore this study review activity model concretion of Internet Banking Model and Case Study.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2006년도 춘계학술대회 논문집
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• pp.623-624
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• 2006

Over the past decade, changes in product development processes and increased consumer demands have dramatically influenced engineering working practices and targets. The information technology revolution has made its appearance concurrent to this relentless escalation in product engineering requirement. It has offered hopes for improved productivity despite these increasing demands. The wide availability of personal computing power, virtually inexhaustible sources of information and an abundance of computerized engineering tools have created great expectations. CAPP (Computer Aided Process Planning) Expert system and database were developed using VB.NET and Microsoft SQL 2000 Server.

• 한국식품조리과학회지
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• 제30권3호
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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.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.14-19
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• 2006

This study examined the effect of waiting in a service queue on the evaluation of service quality focused on its overall process, mediators and moderators The conceptual model of this paper integrates key variables derived from previous studies of consumer waiting behavior. Data obtained from actual customers in service queue at a hospital was used to test the theoretical framework. First, results from the path analysis confirm that negative affect and acceptability of the wait function as mediators in the process that the perceived duration of the wait affects customer's evaluation of overall service quality. Second, the analysis of the data, with the use of moderate regression shows that disconfirmation of wait time expectations, transaction importance, stability of wait time and wait environment work as moderate variables for the relationship between perceived duration of wait and negative affect. For the relationship between perceived wait time and acceptability of the wait, on the other hand, only transaction import ante shows a significant effect as a moderator.

• Nutrition Research and Practice
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• 제15권sup1호
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• pp.22-31
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• 2021

Coronavirus disease 2019 (COVID-19) is a new type of respiratory disease that has been announced as a pandemic. The COVID-19 outbreak has changed the way we live. It has also changed the food service industry. This study aimed to identify trends in the food and food service industry after the COVID-19 outbreak and suggest research themes induced by industry trends. This study investigated the industry and academic information on the food and food service industry and societal trends resulting from the COVID-19 outbreak. The most noticeable changes in the food industry include the explosive increase in home meal replacement, meal-kit consumption, online orders, take-out, and drive-through. The adoption of technologies, including robots and artificial intelligence, has also been noted. Such industry trends are discussed in this paper from a research perspective, including consumer, employee, and organizational strategy perspectives. This study reviews the changes in the food service industry after COVID-19 and the implications that these changes have rendered to academia. The paper concludes with future expectations that would come in the era of COVID-19.

• Journal of Smart Tourism
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• 제3권1호
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• pp.35-39
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• 2023

This research note probes the largely ignored sphere of smart tourism curriculum as destinations and institutions seek to develop graduates ready to embrace the demands and challenges of future work environments where technology has a ubiquitous presence. This knowledge gap is somewhat surprising, even as destinations progress towards smart tourism futures, without necessarily clarifying what human resources need to possess in the coming decades. Drawing from available smart tourism curriculum across the globe, and emergent trends associated with Generation Alpha and Beta, this research note paints a timely picture of how smart tourism curriculum should be designed and developed to meet the needs of industry and consumer demands and expectations.