• 한국식생활문화학회지
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• 제20권1호
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• pp.21-34
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• 2005

The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.

• The Journal of Asian Finance, Economics and Business
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• 제9권6호
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• pp.363-372
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• 2022

The purpose of this study is to investigate COVID-19's impact on firm survival, as well as the management accounting system's role in adjusting operation efficiency for business survival. Two sets of data comprising small enterprises in the service sector were used. The first business group serves customers who have changed their lifestyle to a new normal. The second business group serves customers who are affected by social distancing measures. The data was collected based on an in-depth interview method. The data was then evaluated using content analysis and analytic comparison. The results show that the COVID-19 situation positively impacts the business survival of the service businesses group that serves customers who have changed lifestyles. However, COVID-19 has a negative effect on the survival of service business groups that serve customers affected by social distancing measures. In addition, the management accounting used during COVID-19, small enterprises have analyzed the operating environment and used the information stored in the database to determine goals for the operation. This study provides comprehensive economic effects and the utilization of management accounting systems. The accounting systems helped to decide to adjust the operation process during the quick changing of the environment of the small enterprise in the service sector.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2005년도 춘계공동학술대회 발표논문
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• pp.179-187
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• 2005

In this paper, we consider the problem of regrouping a number of service sites into a smaller number of service sites called centers. Each service site is represented as a point in the plane and has an associated value of service demand. We aim to group the sites so that each group has the balanced service demand and the sum of distances from the sites in the group to their corresponding center is minimized. To solve this problem, we propose a hybrid genetic algorithm that is combined with Voronoi diagrams. We provide a variety of experimental results by changing the weights of the two factors: service demands and distances. Our hybrid algorithm finds better solutions in a shorter computation time in comparison with a pure genetic algorithm.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2005년도 추계학술대회 논문집
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• pp.93-96
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• 2005

To investigate the actual management condition of group homes for the elderly and their living environment, four group homes and 26 elderly people living in the group home were surveyed. As the results, the relationships between the administrator and the elderly were acceptable, but the group homes seem suffer from insufficient administrative supports. The most required in the group homes was a conversational partner service. Moreover, the most satisfactory point for the elderly living in group homes was the settlement of food, clothing, and housing. The unsatisfactory things were the service related to medical, leisure, and house work and an invasion of their private life. The resident elderly in group homes were fully satisfied with their living environment including the relationship with the manager and the people in the facility. They, however, do not have much chance to make an exchange with their neighbor. Overall, the elderly want to stay continuously in the group homes where they are living current.

• 한국전자통신학회논문지
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• 제15권6호
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• pp.1099-1104
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• 2020

인터넷을 기반으로 다양한 종류의 응용 서비스들을 제공하기 위해서 각 흐름 별로 서비스 품질을 보장하는 것은 이상적이지만, 이를 실현하는 것은 매우 어려운 일이다. 서비스 품질 요구조건이 같거나 비슷한 여러 흐름들을 동일한 그룹으로 지정하고, 그룹별로 서비스 품질을 제공하는 방안이 효율적이다. 라우터에서 적용되는 큐 관리 메커니즘은 데이터의 효율적으로 전송하고, 서비스 별로 차별화된 서비스 품질을 지원하기 위하여 매우 중요한 역할을 수행한다. 다양한 멀티미디어 서비스를 효율적으로 지원하기 위해서 지능적이고 적응적인 큐 관리 메커니즘 기능이 필요하다. 본 논문은 일정 기간 유입되는 각 흐름 그룹의 트래픽 정보와 현재의 네트워크 상태 정보를 기반으로 그룹별 패킷의 전달 여부를 결정하는 심층강화학습 기반의 지능형 큐관리 메커니즘을 제안한다.

• 대한간호학회지
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• 제42권7호
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• pp.928-935
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• 2012

Purpose: The current study was done to identify individual- and group-level factors associated with health care service utilization among Korean medical aid beneficiaries by applying multilevel modeling. Methods: Secondary data analysis was performed using data on health care service reimbursement and medical aid case management progress from 15,948 beneficiaries, and data from 229 regions were included in the analysis. Results: Results of multilevel analysis showed an estimated intraclass correlation coefficient (ICC) of 18.1%, indicating that the group level accounted for 18.1% of the total variance in health care service utilization, and that beneficiaries within the region are more likely to share common features with regard to health care service utilization. At the individual level, existence of disability and types of medical aid beneficiaries showed a significant association, while, at the group level, social deprivation index, and the number of beneficiaries and case managers within the region showed a significant association with health care service utilization. Conclusion: The significant influence of group level variables in health care service utilization found in this study indicate a need for group level approaches, such as policy change and/or promotion of community awareness.

• Journal of Nutrition and Health
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• 제41권7호
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• pp.645-657
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• 2008

This study was conducted to study the relationship between food intakes, glycemic index (GI), glycemic load (GL), and body weight with high school boys residing in Seoul. The subjects of 329 boys were divided into normal weight group (BMI < $23\;kg/m^2$, n = 212) and overweight group (BMI ${\geq}\;23\;kg/m^2$, n = 117) by body mass index (BMI). The food intakes data obtained by the 3-day food record were analyzed by Can pro 3.0 software. Anthropometric measurements and physical activities were collected from each subject. Daily dietary glycemic index (DGI) and dietary glycemic load (DGL) were calculated from the 3-day food record. Body weights and BMI of normal weight group were 58.8 kg and $19.9\;kg/m^2$ and those of overweight group were 79.2 kg and $26.8\;kg/m^2$, which were significantly different between two groups (p < 0.05). Total food and animal food intakes of normal weight group were significantly higher than overweight group (p < 0.05), and vegetable food and other food intakes of normal weight group showed higher than overweight group. All nutrient intakes of normal weight group were higher than overweight group. Dietary fiber, calcium, potassium and folate intakes of normal weight group and overweight group were under 65% of the dietary reference intakes (DRIs). Major food sources of energy intake for both groups were rice, pork and instant noodle in order. Mean adequacy ratio (MAR), an index of overall dietary quality were 0.83 in normal weight group and 0.79 in overweight group, which showed significantly higher in normal weight group than overweight group (p < 0.05). Mean daily dietary GI of normal weight group and overweight group were 67.7 and 68.2, respectively. Mean daily dietary GL of normal weight group and overweight group were 214.6 and 202.7, respectively, and which was significantly different between the two groups (p < 0.05). Major food sources contributed to DGI and DGL were rice ($\geq$ 55%) in both groups. DGI and DGL were not significantly correlated with anthropometric data. Activity adjusted to energy intake was negatively correlated with percentage of body fat (r = -0.1308, p < 0.01) and that was positively correlated with height (r = 0.1227, p < 0.05) and lean body mass (r = 0.1351, p < 0.05).

• 한국경영과학회지
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• 제30권2호
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• pp.169-184
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• 2005

This study aims to identify service factors that satisfy customers in the internet shopping mail context. The study examines the relationship between service qualify and customer satisfaction, and explores the moderating role of the internet community type (i. e., transaction community group, interest community group and fantasy community group). By analyzing 188 questionnaires, we found that out of the five service quality dimensions, only reliability, tangibility, assurance and responsiveness dimensions have positive effects on customer satisfaction. We also found that there is a significant difference in the relationship between service quality and customer satisfaction by the perceived type of internet community implications of the findings and future research directions are discussed.

• 한국식품조리과학회지
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• 제25권3호
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• pp.387-394
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• 2009

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

• 대한안전경영과학회지
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• 제12권4호
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• pp.265-272
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• 2010

This study examined the relative effects of weekly and daily group feedback on the customer service behaviors in a gas station. Participants were four employees providing full services to the customers. Four target service behaviors, which were identified from the job description for the employees, served as the dependent variables. The data were collected by a supervisor. The independent variable was the frequency of group feedback on the four service behaviors: weekly and daily group feedback. An ABC within group design was adopted. After baseline (A), the weekly group feedback condition (B) was introduced. In the next phase, the daily group feedback condition (C) was introduced. Both weekly and daily group feedback were presented in a graph form and posted at a conspicuous location. Results showed that both weekly feedback and daily feedback conditions were effective in increasing the target behaviors. And, there was difference in the effects between the two conditions.