• Title/Summary/Keyword: K-Factor

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An Analysis of the Differences in Foodservice Industry Employees Service Orientation Factor (외식업체 종사원의 서비스 지향성 요인에 관한 차이 분석)

  • Kim, Ki-Young;Min, Kye-Hong
    • Culinary science and hospitality research
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    • v.13 no.1 s.32
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    • pp.166-178
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    • 2007
  • A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

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Accessing Factor Structure and Construct Validity of the Successful Aging Inventory (노인의 성공적 노화 측정도구에 대한 요인 구성타당도 평가)

  • Kim, Eun Joo
    • Journal of Korean Academy of Nursing
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    • v.43 no.4
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    • pp.568-578
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    • 2013
  • Purpose: The purpose of this study was to evaluate the reliability and validity of the Korean version of the Successful Aging Inventory (SAI-K) to determine its suitability for use with older Korean adults. Methods: Exploratory and confirmatory factor analyses were utilized to assess the factor structure and the construct validity of the SAI-K. First- and second-order Confirmatory Factor Analysis (CFA) were conducted to identify the most adequate model. Cronbach's alpha was used to test the reliability. Results: Using a second-order CFA, a four-factor structure was validated (${\chi}^2$=122.82, p<.001, GFI=.92, AGFI=.88, SRMR=.06 RMSEA=.07, 90% CI=.05-.09, CFI=.93). The four-factor SAI-K showed reliable internal consistency with a Cronbach's alpha for the total scale of .86. Conclusion: The four-factor, 13-item SAI-K showed satisfactory reliability and validity and, thus, has the potential to be an appropriate instrument for measuring successful aging in older Korean adults.

A Study on the Effective Enhancement of the Load Power Factor Using the Load Power Factor Sensitivity of Generation Cost and Integrated Costs (발전비용의 부하역률 감도와 종합비용을 활용한 효과적인 역률개선 방안 연구)

  • Lee, B.H.;Oh, M.H.;Kim, J.H.;Shim, K.B.
    • Proceedings of the KIEE Conference
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    • 2003.11a
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    • pp.284-286
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    • 2003
  • The low load power factor causes various problems such as the Increase of the power loss and the voltage instability. The demand of reactive power increases continuously with the growth of active power and the restructuring of electric power companies makes the integrated management of ractive power troublesome, from which the systematic control of load power factor is required. In this paper, the load power factor sensitivity of the generation cost and integrated costs are used for determining the locations and capacities of reactive power compensation devices effectively and for enhancing the load power factor appropriately. It is shown through the application to a small-scale power system that the system power factor can be enhanced effectively and appropriately using the load power factor sensitivity and integrated costs.

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Evaluative Criteria Sub-factor in Food Preparation and Eating: Housewives and Cooks (음식준비와 식사의 평가기준과 하위요인: 주부와 조리사를 대상으로)

  • Hong, Soon-Myung;Yu, Kyeong-Hee;Lim, Hwa-Jae;Hwang, Hye-Jin;Seo, Jeong-Hee
    • Journal of the Korean Society of Food Culture
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    • v.16 no.2
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    • pp.73-80
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    • 2001
  • The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

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Analysis of nonlinear gain in modulation characteristics of semiconductor lasers (반도체 레이저의 변조특성에서 비선형 이득에 관한 연구)

  • 엄진섭;김창봉
    • Journal of the Korean Institute of Telematics and Electronics D
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    • v.35D no.2
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    • pp.93-100
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    • 1998
  • In this paper we analyze the effect of nonlinear gain on laser modulation characteristics applying a small-signal analysis to the rate equation which includes a nonlinear gain term. Also we analyze the resonance frequency and the damping factor which determine laser modulation characteristics, define K factor which is the proportionality factor between resonance frequency and damping factor, and conclude that the decrease in K factor is due to increases in differential gain and no correlation between K factor and nonlinear gain is identified.

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A Study on the Measurement Methodology of Characteristics of the Vibratory Micro Gyroscope Using the Quality factor and the Resonant Displacement (Quality factor 와 공진시 변위 측정을 이용한 진동형 자이로스코프의 특성 평가에 관한 연구)

  • Jeon, Seung-Hoon;Lee, June-Young;Jung, Hyoung-Kyoon;Chang, Hyun-Kee;Kim, Yong-Kweon
    • Proceedings of the KIEE Conference
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    • 2004.07c
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    • pp.2090-2092
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    • 2004
  • In this paper, the new measurement methodology of characteristics of the vibratory micro gyroscope using Quality factor and the resonant displacement was proposed. Because the Quality factor has a large error under the high Quality factor condition, it is difficult to analyze the characteristics of the vacuum packaged vibratory micro gyroscopes with the Quality factor. We analyzed mechanical characteristics of gyroscope with the value of Quality factor. We described measurement errors of mechanical characteristics of micro gyroscopes. The measured value of Quality factor is 47532 and error range of Quality factor is from -29.8 % to 73.9 %. The value of resonant displacement is 3.4${\mu}m$ and the measurement error is 2.9 %. From the result of Quality factor degradation and resonant displacement degradation, 1698 days and 1503 days were estimated as Time To Failure (TTF), respectively. The range of estimation error of Quality factor degradation and resonant displacement degradation is calculated from 1246 days to 1832 days and from 1456 days to 1537 days, respectively. We can analyze the characteristics of the vibratory gyroscope using the quality factor when the Quality factor is smaller than 10,000. Also we can analyze that using the resonant displacement when the Quality factor is larger than 10,000.

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RELATIVE SEQUENCE ENTROPY PAIRS FOR A MEASURE AND RELATIVE TOPOLOGICAL KRONECKER FACTOR

  • AHN YOUNG-HO;LEE JUNGSEOB;PARK KYEWON KOH
    • Journal of the Korean Mathematical Society
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    • v.42 no.4
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    • pp.857-869
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    • 2005
  • Let $(X,\;B,\;{\mu},\;T)$ be a dynamical system and (Y, A, v, S) be a factor. We investigate the relative sequence entropy of a partition of X via the maximal compact extension of (Y, A, v, S). We define relative sequence entropy pairs and using them, we find the relative topological ${\mu}-Kronecker$ factor over (Y, v) which is the maximal topological factor having relative discrete spectrum over (Y, v). We also describe the topological Kronecker factor which is the maximal factor having discrete spectrum for any invariant measure.

Highly Active Analogs of α-Factor and Their Activities Against Saccharomyces cerevisiae

  • Ahn, Hee Jun;Hong, Eun Young;Jin, Dong Hoon;Hong, Nam Joo
    • Bulletin of the Korean Chemical Society
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    • v.35 no.5
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    • pp.1365-1374
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    • 2014
  • Thirteen analogs of tridecapeptide ${\alpha}$-factor (WHWLQLKPGQPMY) of Saccharomyces cerevisiae with C- or N-terminal Trp extension and isosteric replacement by Aib at position 8 and 11, Trp at position 13, D-Ala at position 9, and Orn and Glu at position 6 were synthesized and assayed for their biological activity. Receptor binding assay was carried out using our newly developed spectrophotometric method with detector peptide 14. C- or N-terminal extended analogs, ${\alpha}$-factor-$[Trp]_n$ (n =1-5) 1-5 and $[N-Trp]_1$-${\alpha}$-factor 6, were all less active than native ${\alpha}$-factor and gradual decreases in both activity and receptor affinity were observed with greater Trp extension. Trp-substituted analog at position 13, $[Trp^{13}]{\alpha}$-factor 7, exhibited about 2-fold reductions in both activity and receptor affinity. Aib-substituted analogs, $[Aib^8]{\alpha}$-factor 8 and $[Aib^{11}]{\alpha}$-factor 9, showed 5- to 10-fold reduction in activity as well as 3-fold reduction in receptor affinity compared to native ${\alpha}$-factor. $[Orn^6]{\alpha}$-factor 10 demonstrated strong potency with a 7.0-fold increase in halo activity as well as 1.8-fold increase in receptor affinity compared to native ${\alpha}$-factor. For two double substituted analogs, [$Glu^6,{\small{D}}-Ala^9$]${\alpha}$-factor 12 showed the slightly decreased potency in halo activity compared to analog 10, whereas [$Orn^6,{\small{D}}-Ala^9$]${\alpha}$-factor 11 exhibited 15-fold higher halo activity as well as nearly 3-fold higher receptor affinity compared to native ${\alpha}$-factor.

Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops - (IPA (Importance-Performance Analysis)를 활용한 유무형 외식 상품 속성 연구 - 만두전문점을 중심으로 -)

  • Oh, Ji Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
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    • v.31 no.2
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    • pp.149-160
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    • 2016
  • This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.

Correlation Analysis of Korean Version of the Subhealth Questionnaire And Profile of Mood States Factors (아건강 설문지와 기분상태척도의 상관성 연구)

  • Ryu, Jae-Min;Park, Young-Jae;Park, Young-Bae
    • The Journal of the Society of Korean Medicine Diagnostics
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    • v.15 no.1
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    • pp.77-86
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    • 2011
  • Objectives: With increased rate of chronic disease, concerns about preventive medicine has raised. Therefore questionnaire of subhealth status was developed and analysed in our previous study. A large number of chronic diseases is related to emotional issues. This study was to confirm a relationship between mood state and health status in terms of modern people's healthcare. Methods: Subhealth Questionnaire and Korean version of Profile of Mood States(k-POMS) were putted by 113 college students. And correlation and regression analysis was conducted. Results: Subhealth questionnaire and k-POMS proved a significant correlation. In particular, subhealth factor 3(mood) had a significant correlation with all factors of k-POMS. Subhealth factor 1(body), subhealth factor 2(life) and subhealth factor 6(society) had significant correlations with 5 factors of k-POMS. Subhealth factor 4(energy) and subhealth factor 5(heredity) did not show significant results. 'Fatigue' factor of k-POMS was proved to be the most important factor influencing the subhealth status and illness, indicating high correlations with all of subhealth status.