• 한국시뮬레이션학회:학술대회논문집
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• 한국시뮬레이션학회 1998년도 The Korea Society for Simulation 98 춘계학술대회 논문집
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• pp.27-31
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• 1998

The growing usage of multimedia communication applications with specific bandwidth and real-time delivery requirements has created the needs for quality of service(QoS). In response to the growing demand for an integrated services, the Reservation Protocol(RSVP) has been designed to exchange resource reservation among routers in the internet. RSVP protocol provides the quality of service for real-time applications but the network efficiency is reduced because of the limited bandwidth. In order to use network resources efficiently. We compare the resource efficiency of traditional reservation methods with that of the proposed method and evaluate the performance of the internet phone.

• 디지털융복합연구
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• 제11권11호
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• pp.257-263
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• 2013

본 연구는 방위사업청에서 운용하고 있는 군수품관리를 위한 시스템의 서비스 품질, 서비스 가치, 서비스 만족 및 서비스 신뢰간의 관계에 대한 연구이다. 방위사업청에서는 군수품을 효율적으로 관리하고 지원하기 위해 여러개의 시스템을 운용하고 있다. 본 연구에서는 군수목록관리시스템의 서비스 품질을 중심으로 연구를 진행하였는데, 이는 방위사업청 개청 이후 군수목록관리시스템 서비스가 방산업체로부터 년간 가장 많은 서비스요청을 받고 있기 때문에 시스템의 서비스에 대한 연구대상으로 적합하다고 판단하였다. 본 연구를 통하여 군수목록관리시스템서비스를 제공하는 직원들의 근무 방향과 향후 문제점을 개선시킨 시스템 구축방향을 도출하였다. 또한 이를 실무에 적용하여 방산업체들로부터 신뢰를 받고, 보다 우수한 품질의 군수목록관리시스템 서비스를 제공할 수 있으며, 신속하고 정확한 서비스제공은 군수품의 신속한 납품과 수출로도 이어져 방산업체의 이익 증대 및 자주국방과 국가경제발전에 기여하게 될 것이다.

• 한국의료질향상학회지
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• 제3권1호
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• pp.144-152
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• 1996

Background : Because of introduction of nationwide health care system in 1989 and the improvement of socioeconomic status of population the number of outpatient visiting university hospital has good facilities and manpower has increased. So the waiting time for medical service at university hospital are lengthened. Particularly outpatients complain that waiting for prescribed drugs at pharmacy depart are long. Reducing waiting time at pharmacy depart door-to-door delivery system that the patients applying for door-to-door delivery receive prescribed drug at home without waiting at pharmacy depart were studied. The objective of this study is to analysis the opinion of outpatients for door-to-door delivery system, to study the appropriateness of adopting the system and to produce ideal model for the system. Method : Outpatients waiting drug at pharmacy depart were questioned about door-to-door delivery system. to find the factors affect utilizing the system the logistic regression was used. Result : 83.3% of the patients want to utilize the system without charging, and 72.9% of the patients want to utilized system with charging. 68.3% of patients with charging want to use this system because of long waiting time at pharmacy depart. 50% of patients who do not want to use door-to-door do not use this system because of incorrect delivery. The affecting factors to utilize the system were sex, waiting time, fee. Conclusion : The model for door to door delivery system. 1. door-to-door personnel reside in hospital and the patient want to utilize the system apply for the delivery with charging. 2. The applied drugs dispense at spare time. 3. Delivery company gathers drug at appointed time and delivers. 4. The delivery fee is 2,000-3,000 won. 5. To prevent from loss and changing the drug the name of patient on packet are printed and drug packet are sealed. 6. The company submit the confirm sheet which are written that the patient received drug correctly to hospital. 7. The delivery time of drug is reserved for the convenience of receiving.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.889-896
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• 2010

본 연구는 학교급식 식재료의 위생관리 실태를 파악하기 위하여 식재료 유통업체 38곳을 대상으로 위생관리 수행수준과 위생관리 현황을 조사하였다. 학교급식 식재료 공급과 관련된 업체 위생관리 수행수준은 5점 척도의 자가평가로 실시되었으며, 식재료관리와 배송직원 관리영역은 4.47/5(89.4/100)점, 배송차량 관리영역은 4.38/5(87.6/100)점이었고, 총 수행점수는 4.45/5(89/100)점이었다. 대리점형태의 유통업체의 위생관리 점수가 가장 높았고, 개인위생 영역의 점수가 유의하게 높았다. 또한 83%의 유통업체가 납품의 투명성을 확보하기 위해 식재료 품질 규격서가 필요하며, 유통단계에서의 위생인증제도가 필요하다고 하였다.

• 한국식품영양학회지
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• 제23권4호
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• pp.470-477
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• 2010

The purposes of this study were to identify the evaluation categories, areas, attributes of the hospital food service and to define the relative importance of the evaluation categories, areas, attributes of the hospital food service using analytic hierarchy process. A survey was conducted from January 8th to 25th in 2007. Questionnaires were mailed to the 310 directors of dietetic departments of hospitals that included 160 primary hospitals, 107 secondary hospitals, and 43 tertiary hospitals. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.5259 for food service management and 0.3407 for nutrition care. The food service management consisted of four subcategories, which are equipment standard, sanitation, production, and delivery service. Sanitation(relative importance: 0.2652) was the most important area among the subcategories and it was followed by equipment standard(0.2067), delivery service(0.1864) and production(0.1848). The nutrition care has two subcategories, menu management and meal management. The relative importance of menu management(0.4174) was higher than that of meal management(0.3555). The quality of food service and nutrition care to inpatients can be improved by the evaluation system based on appropriate applications of the developed evaluation indicators for hospital food service systems.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제17권8호
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• pp.2188-2208
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• 2023

Quality of Service (QoS) is a critical feature of Wireless Sensor Networks (WSNs) with routing algorithms. Data packets are moved between cluster heads with QoS using a number of energy-efficient routing techniques. However, sustaining high scalability while increasing the life of a WSN's networks scenario remains a challenging task. Thus, this research aims to develop an energy-balancing component that ensures equal energy consumption for all network sensors while offering flexible routing without congestion, even at peak hours. This research work proposes a Gravitational Blackhole Search Optimised splay tree routing framework. Based on the splay tree topology, the routing procedure is carried out by the suggested method using three distinct steps. Initially, the proposed GBSO decides the optimal route at initiation phases by choosing the root node with optimum energy in the splay tree. In the selection stage, the steps for energy update and trust update are completed by evaluating a novel reliance function utilising the Parent Reliance (PR) and Grand Parent Reliance (GPR). Finally, in the routing phase, using the fitness measure and the minimal distance, the GBSO algorithm determines the best route for data broadcast. The model results demonstrated the efficacy of the suggested technique with 99.52% packet delivery ratio, a minimum delay of 0.19 s, and a network lifetime of 1750 rounds with 200 nodes. Also, the comparative analysis ensured that the suggested algorithm surpasses the effectiveness of the existing algorithm in all aspects and guaranteed end-to-end delivery of packets.

• 한국콘텐츠학회논문지
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• 제19권11호
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• pp.92-101
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• 2019

본 연구는 음식점에 직접 고용되지 않은 직원이 제공하는 음식배달대행서비스 행태에 관한 대학생들의 주관적인 의견과 인식의 구조를 유형별로 도출하기 위해 Q-방법을 사용하였다. 이를 위해 설문지를 작성하여 P샘플을 선정하고 분류작업을 거치는 Q-sort를 PC QUANL프로그램을 이용하여 Q요인 분석을 실시하였다. 분석 결과 총 3가지의 유형으로 분류되었다. 제 1유형(N= 7): 효율 추구형, 제 2유형(N= 19): 편익 추구형,〕제3유형〔(N= 6): 가성비 추구형으로 각 각의 유형별로 다른 특징에 기인하여 요인을 명명하였다. 각 유형별 특징은 제 1유형: 소비자와 외식업소 모두에게 효율적인 측면을 인식하는 유형, 제 2유형; 신속, 편리, 유익함의 편익을 제공받는 측면을 인식하는 유형, 제3유형; 인건비 절약에는 기여 하지만 소비자에게 부담가중의 초기 시장에서 가격과 품질 측면을 인식하는 유형으로 나타났다. 분류된 3가지 유형에 따른 음식배달대행서비스 사업의 문제점을 도출하여 발전 방향과 개선방안에 대하여 전략적 시사점을 제공하고자 한다.

• 대한지역사회영양학회지
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• 제10권3호
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• pp.331-340
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• 2005

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that かe health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contractmanaged food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quicknless of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.

• 대한지역사회영양학회지
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• 제8권4호
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• pp.556-565
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• 2003

Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7％ of faculty and a 69.7％ of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery. (Korean J Community Nutrition 8(4) : 556 ∼565, 2003)

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2011년도 추계학술대회
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• pp.727-745
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• 2011

Courier and logistics services such as customer contact employees (customer-contact employee) of the attitudes and behavior of the customer satisfaction level of service quality evaluation and a very big impact. In this study, using a typical customer contact employees, and to target the delivery service industry employees the organization's service orientation and customer orientation by examining the impact on the quality of companies within the organization for growth and development needs and the importance of service orientation will be trying out for. The results of this study can be summarized as follows. First, the chief executive of the organization to configure a service orientation and a detailed understanding of the factors that determine this by managing the organization to effectively come up with a way to make and ultimately the organization's service orientation, organizational culture can be positioned as effort should be taken. Second, service companies through regular training and education to maintain a certain level of service quality should be. Third, the service organization's service orientation is not a fad or a means of sustain and develop the company's survival strategy is to get out. To do this, good communication between the field and management can be achieved by a variety of channels to be established, and management's willingness to provoke sympathy for the employees should be provided.