• Journal of Korean society of Dental Hygiene
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• v.3 no.2
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• pp.209-220
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• 2003

The purpose of this study was to examine how clients who visited dental institutions perceived client services, what sorts of client services were provided to them and to what extent they were satisfied with them. It's ultimately meant to seek ways to enhance and enlarge client services. A survey was conducted on 379 residents who used dental institutions in Seoul and Gyeonggi provinces, and the findings of this study were as follows: 1. 64.6 percent of the people investigated weren't aware of client services, and 33.0 percent viewed them as part of medical services. 77.5 percent had grievances about dental institutions they'd ever used. 2. The biggest complaint was that the dental treatments they received weren't covered by the dental insurance. As for how to solve their grievances, the largest group of them told the employees of the dental institutions about their complaints or didn't use them again. When asked whether the dental institutions took any steps to get rid of their grievances, the greatest group replied they had no idea. and the second largest group answered they took no measure. 3. By age and educational level, those who were in their 60s and up and stopped at elementary school were best cognizant of client services. Among client service variables, they were most satisfied with how the employees handled their complaints, and as to overall satisfaction, their willingness to revisit ranked highest. 4. Concerning connections among client service awareness, service variables and overall satisfaction level, their awareness of client services had a positive correlational relationship with every service variable and satisfaction level. Among the service variables, prompt client services and employee attitude were positively correlated to overall satisfaction level, but service procedure, facilities and information services exercised little impact on that. 5. As for what factors affected their content with client services, their client service awareness was identified as one of the important factors to influence their use of dental institutions, the outcome of their visit and their willingness to revisit. The above-mentioned findings suggested that dental institutions should strengthen publicity activities to inform people of client services, and encourage them to express their grievances. In addition, they should take an immediate action to remove their complaints, and try to get a successful feedback to offer higher-quality medical services and customer-oriented services.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.05a
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• pp.939-942
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• 2008

In this study, some useful implications related to mobile RFID service will be given to the mobile communication service providers and staff in charge through developing and assessing the evaluation dimensions considering quality, value, and customer's satisfaction, complaint and loyalty in mobile RFID service which is in trial service stage. For this purpose, web based survey was performed for general customers who had experienced mobile RFID trial service, 350 pieces of collected samples were analyzed, mobile RFID service was assessed with the tool of SPSS 12.0k, and the difference to customers' characteristic was analyzed. On the basis of the result through the empirical research, before commercial launch, serviceable implications such as service improvements which can be obtained through the evaluation result of mobile RFID service were provided for the staff and the managers in charge of mobile communication service.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.24 no.2
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• pp.108-116
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• 2014

With the increasing the importance of emotional quality of vehicle, the sound quality of systems with electric motor components has become increasingly important. Electric motors are used for windows, seats, sun roof, mirrors, steering columns, windshield wiper and climate control blowers, etc. In this paper, a study was conducted to identify sound quality factors that contribute to customer's satisfaction and preference of the window lift system. Jury test for subjective evaluation was carried out and sound quality index was developed. Averaged sound pressure level and sharpness were significant factors when glass moves down. Also, maximum loudness at stop section and averaged loudness were significant factor when glass moves up. Next, noise source identification was carried out using beam forming method during glass transferred section and impulsive noise at stop section. Several improvement methods were applied using the source identification result. And finally, the degree of sound quality improvement was judged using sound quality index.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• Journal of Information Technology Applications and Management
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• v.24 no.4
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• pp.41-55
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• 2017

Industrial Revolution is a concept and a development that has fundamentally changed our society and economy. Industry 4.0 focuses on the end-to-end digitization of all physical assets and integration into digital ecosystems with value chain partners. At present, we find ourselves at the beginning of this fourth stage, which is characterized by so-called "Cyber-Physical Systems". These systems are a consequence of the far-reaching integration of production, sustainability and customer-satisfaction forming the basis of intelligent network systems and processes. If South Korea ran toward global ICT with the advent of the Fourth Industrial Revolution, North Korea has adhered to a unique Juche science and technology. ICT in South Korea and North Korea seems very difficult to find common interests. However, as seen in the Internet and intranets, information and communication technology can find similarities in many areas than in general science and technology. There are many differences not only in the level of ICT and science and technology but also in the direction. And IT terminology and all technologies are also different. What are we preparing for the unification of North and South Korea? If we look at the science and technology sector at present, there seems to be no systematic preparation by the government. South Korea and North Korea need to be prepared for science and technology cooperation. First, it is necessary to understand the exact situation of North Korea's science and technology. In this study, we will perform research to establish mid and long term plans for revitalization of ICT cooperation between the two Koreas. In this study, we will determine the extent to which the two Koreas utilize ICT based on available ICT capabilities and technologies. To do this, we conducted research to measure and evaluate the ICT development index of North Korea using ICT international index.

• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.10-21
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• 2019

With the 4th industrial revolution, the traditional logistics is shifting to the smart logistics, and it has led to rapid growth of logistics startup companies to support smart logistics. They build their mobile applications and customize their services in the areas of freight transport, parcel delivery services, freight tracking, on-demand logistics, transport intermediary platforms, online-to-offline business, and last mile delivery. In order for logistics startup to be successful, it should lead to sales and profit through customer satisfaction and continuous use by developing highly usable mobile applications. The evaluation of usability of mobile application should use different evaluation criteria from Web based applications because of the inherent characteristics of mobile phone. The purpose of this study is to evaluate the usability of the mobile application provided by the logistics startup and to draw out implications and improvement plans. Through the literature review, we will review the concept of smart logistics. Thus we derive the usability criteria suitable for mobile applications and perform usability testing.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.74-99
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• 2011

This study aims to introduce conversion franchising strategy by utilizing the case of Nadle-Gagae. The case study of Nadle-Gagae shows that conversion franchising to Nadel-Gagae increases sales, the number of customer visits or visiting rates, and the level of satisfaction of store-owner and customer. This implies that conversion franchising benefits conversion franchising company, store-owner, and customer; it can be conducted as a competitive edge or strategy. However, it is limited to conclude that conversion franchising strategy will apply to all general franchising companies by only analysizing the case of Nadle-Gagae, because the business was initiated by government agency or governmental policy. Therefore, the franchising management should consider more conditions or circumstances related to franchising industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.942-952
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• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.

• Journal of Digital Convergence
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• v.16 no.9
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• pp.81-90
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• 2018

The purpose of this study is to examine the current status of automobile logistics in the domestic automobile industry and to derive and evaluate the factors to improve the quality of automobile logistic services to final consumers. To that end, we selected the relevant factors through literature review and expert interviews, and conducted a survey with consumers and experts. The quality of automobile logistic service was evaluated using the Importance-Performance Analysis (IPA) method. The results show that the "kindness of shipping staff" is high on the importance of customers but low on the importance of employees. On the other hand, factors that have high customer satisfaction but low staff satisfaction include "rapid handling of complaints", "transportation accuracy of receipt", "kindness of delivery staff", and "automobile manual guide and explanation of internal functions". This study has academic and industrial significance in that it has derived important factors for evaluating the quality of automobile logistics services and suggests improvement measures for experts and consumers who actually work in the industrial field. Future research should investigate measures to minimize the returns and complaints of shipment offices which have not been examined in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1172-1178
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• 2011

The purpose of this study was to investigate the status of a school foodservice menu evaluation and the perception of the school's dietitian on menu evaluation. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. More than 90% of the respondents stated that a menu evaluation for the school foodservice was necessary. The major barriers to menu evaluation were "excessive workload" and a "lack of know-how", and the expected benefits were "increased satisfaction of customers" and "increased foodservice efficiency". The menu evaluation for "student preferences", "health improvement", and "ease of quality management" categories were performed in more than 45% of schools. The proportion of subjects who answered that "customer satisfaction" and "increased efficiency of foodservice" were expected benefits of menu evaluation were significantly higher in the menu evaluation group (p<0.05).