• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2011.04a
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• pp.267-272
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• 2011

The purpose of this study was finding selecting attributes of serviced residence and suggesting right direction of serviced residences. Research methods weresocial survey research with questionnaire and field survey. Field survey was conducted from September 20, 2010 to November 9, 2010 on 6 serviced residences. 106questionnaire survey data collected near by CBD. SPSS 18.0 program was used for Statistical analysis. Majorfinding were following; analysis methods were Frequency, $x^2$-test and ANOVA. Selecting attributes were divided into general attributes, facilities, services and individual units. First, pleasant atmosphere was the most important item amonggeneral attributes. Second, buffet restaurant was the most important items among facilities. Third, mail delivery service was the most important item among services. Fourth comfort was the most important item among individual units. In conclusion, serviced residences need more elaborate management, improvement of lobby lounge, provision of optional services and comfortable environment of individual units.

• Journal of the Korean Institute of Educational Facilities
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• v.16 no.5
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• pp.19-26
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• 2009

This study attempts to find out the spatial characteristics of the converging technology laboratory. For this, the understanding of the nature of converging technology and its necessary system requirements are crucial. The foremost concern lies in the 'flexibility' of the laboratory space, i.e. 'open-lab system', because of the multi-disciplinary spatial arrangement which is supposed to be open to a number of different research fields in the same building cluster. From the case analysis, this study reveals that in order to maximize the adjustability, the module based space unit plan should be considered at the earliest stage. In addition, it is also found from the analysis that the linkage of the communication spaces such as seminar room, auditorium, lounge, rest room, dining room, and corridors should be dealt with a higher degree of sophistication, since these facilitate the interaction of information at the behavioral level.

• Proceedings of the KSR Conference
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• 2010.06a
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• pp.2069-2075
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• 2010

The broadcasting system for the customer safety and conveniency is one of the important convenience facilities taking charge of customer guidance, emergency situation broadcasts for the people waiting at the platform, waiting lounge and train approaching broadcasts. To maintain this broadcasting facility local management control system(LMC) is needed. LMC observes operation status of the facility components which is set up at station and the observation results are confirmed through out remote management PC installed in the jurisdiction branch office. The staff only observes and confirms the errors of the electrical power source at broadcasting facility components accordingly the real mechanical troubles are detected by on-the-spot survey. this paper deals with existing broadcasting system only acting as a simple observation function and the research of LMC function extension which controls, monitors and tests broadcasting facility.

• Proceedings of the Safety Management and Science Conference
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• 2011.11a
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• pp.593-618
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• 2011

Development of the economy and the growing income of people interested in the leisure and health has been focused. Past the town common wells and groundwater around the water, but health is a priority these days to solve the drinking water directly from tap water, but most people work from home, through the water purifier has been resolved. Depending on seasonal changes and personal taste of coffee, if you can enjoy a snack and water purifier is a restaurant, lounge, public areas and focusing on the rapid spread of the fire, water purifier as compared to the total number of fires increased by 0.03% per year trend on, but the washrooms fire and fire-related research data and case studies with analysis of the exact cause lack of proper preventive measures are insufficient reality. In this study, focusing on electrical energy using a water cooler to understand the structure and principles of fire, the fire revealed the mechanism is vulnerable to the consideration of factors, the exact cause of the fire investigation and the Assistant, manufacturing defects, and to contribute to fire prevention review should.

• Annals of dermatology
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• v.30 no.6
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• pp.704-707
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• 2018

Parry Romberg Syndrome (PRS), also known as idiopathic progressive hemifacial atrophy, is a rare neurocutaneous disorder characterized by loss of skin and subcutaneous fat of face, muscles, and bones causing unilateral atrophy. Most patients require only soft tissue augmentation although syndrome has varying grades of severity. In the majority of reported cases, it has been treated with surgical flap or autologous fat transplantation. However, these treatments need complicated surgical skills which take a lot of time and cost. Herein we report the first case of PRS augmented by hyaluronic acid (HA) filler in a 42-year-old female patient to suggest that HA filler could be a safe, simple, and even rational economic alternative to surgical treatment.

• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.507-521
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• 2009

This study purposed to analyze dental hygienists' job satisfaction according to their clinical career as an effort to enhance their job satisfaction and quality and to provide basic materials for dental hygienists' effective job performance. For this purpose, we surveyed 120 dental hygienists working at dental hospitals and clinics in Busan during the period from the $1^{st}$ February to $31^{st}$ March 2009 by using a self administered questionnaire. Job satisfaction was measured using a 5 point Likert scale ranging from 'Absolutely yes' (5 points) to 'Yes' (4), 'So so' (3), 'No' (2), and 'Not at all' (1), and a high score indicates high degree of satisfaction. When it testd the reliability of the job satisfaction scale was tested, Cronbach's Alpha (${\alpha}$) was 0.85 which indicates the instrument is sufficiently reliable. Data collected were analyzed with SPSS. We performed frequency analysis in order to examine the subjects' demographical characteristics, and Chi square and one way ANOVA to examine their perception of their job, job satisfaction, and their aptitude and status as a dental hygienists' according to clinical career. The results of this study were as follows. 1. The longer clinical career the dental hygienists had, the more they thought that they had aptitude as a dental hygienist (p<0.05). 2. The dental hygienists' turnover intention was different according to clinical career (p<0.01). 3. The longer clinical career the dental hygienists had, the more satisfied they were when they were working at a dental hospital or clinic equipped with convenience facilities (change room, lounge, etc.) (p<0.01). 4. The longer clinical career the dental hygienists had, the more power to make decisions they had and the more acknowledgement and trust they received from dentists (p<0.01). 5. Satisfaction with duty coordination was low in general, but it grew higher with increase in clinical career (p<0.01). 6. The longer clinical career the dental hygienists had, the more satisfied they were with patients' appreciation of their treatment (p<0.01). In addition, their time and opportunities to discuss with dentists were different according to clinical career, and their satisfaction with the items was higher when their clinical career was long (p<0.01). 7. As to their perception of dental hygienists' potential for development, they generally believed that they had potential for future growth with the expansion of their work scope (M=3.73). The longer clinical career the dental hygienists had, the more satisfied the more power to make decisions they had and the more acknowledgement and trust they received from dentists and their time and opportunities to discuss with dentists when they were working at a dental hospital or clinic equipped with convenience facilities (change room, lounge, etc.). The longer clinical career the dental hygienists had, the more they thought that they had aptitude as a dental hygienist. In conclusion, the longer clinical dental hygienists' Career had, satisfaction was able to take a highness to a dental hygienist occupation.

• Korean Institute of Interior Design Journal
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• no.40
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• pp.94-101
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• 2003

This study is mentioning about basic information and guide related block types, through a comparison and an analysis of floor types which is shown as function in block types and public interior spaces. For the range of this survey, it is defind in the beginning of 1970' s to the end of 1990' s which was rapidly developed in hotel industry and also is chosen by 12 places in the first class hotels. On the purpose of this study is written by designing the basic information of architectures, new hotels which are built and managed in urban, refer to the survey and analysis of the characteristic in hotel. The following is conclusion by based on pre-survey of the analysis of a plan and a site in these hotels. First, as a result of analysis in block type, there are equally distributed in three types (in-type, combination type, close-type), except a atrium type exception, in 12 hotels(100%). Second, as a result of analysis of function type in public interior space, Con-course type is consist of 7(58%), Hall type is 5(42%) in the type of room in public interior space, in 12 hotels(100%). Third, the type in lobby on space plan are equally shown by the type of lobby in center(4PL.), of lounge in center(4PL.), and a compromising type(4PL.).

• Culinary science and hospitality research
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• v.20 no.5
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• pp.76-83
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• 2014

This article examines the effects of education service quality of culinary education facility on the learning outcome. For this, items for figuring out the relation between education service quality and the learning outcomes has been deducted through IPA regarding education service quality. Further, the factors of education service, which is for verifying the effects of relevant experiences (culinary certificate) have been examined according to advanced studies. Self administered questionnaires have been prepared by 231 samples in total and the collected data have been analyzed through frequency, factor, reliability and regression analyzing methods by using SPSS 18.0. The results from paired t-test performed on the importance and performance of culinary education service quality indicate that expertise, level of knowledge, education method of instructor and additional convenience facilities (locker and lounge etc) are the most important factors respectively. The results from IPA analysis show that the quadrant 1 includes knowledge level, education method, kindness of instructor. The quadrant 2 contains awareness of instructor while the third one includes culinary facility, tool structure and convenience facility. In addition the quadrant 4 includes hygiene of learning place. According to the results from hypothesis test, education service quality affects learning outcome and the experience (certificate) of learner from culinary education facility results in difference in education service quality and awareness of learning outcome therefore the hypothesis is partially verified.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• Korean Institute of Interior Design Journal
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• no.41
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• pp.215-225
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• 2003

The residential and welfare facilities for the elderly are continuously increasing due to change of value on family under situation of aging population increase. And it is predicted that accommodation capacity of facilities for the elderly and its rate those facilities takes compared to whole social welfare facilities will be accelerated considering past increase speed. On the other hand, about 60% of the elderly have low physical and mental level almost close to disabled people therefore special environmental concerns helping their independent living are necessary. Among them, color application is one of the most important factors for smooth understanding, communication and psychological remedy effect for them. The purpose of this study is to analyze the interior color status in assisted living facilities for the elderly in America which is a leading country in terms of the understanding and policy for the elderly as a part of the research project to suggest the developed solution about the Korean residential welfare facilities for the elderly For this purpose, not only importance and effect of color and visual characteristics and reaction to color in elderly environment but also general concept and policy of the ‘assisted living facility’ in America were researched through documents review. And measuring of color on 5 main spaces such ; lobby/lounge, corridor, dining room, bedroom, stairway/ramp of the 10 facilities in America were performed under analysis of its functional and aesthetic level based on Moon & Spencer's color theory.