• Journal of Korean Society of Forest Science
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• v.84 no.4
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• pp.456-464
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• 1995

The objectives of this study were to (a) describe and quantify the socio-psychological outcomes of forest recreationist, (b) to describe the setting attributes facilitating the outcomes, and (c) to identify which attributes were most important to visitors. During the spring of 1995, 426 visitors from the Worak-san National Park selected for this study. This study identified nine resource attributes (physical, social and managerial), and twelve socio-psychological outcomes on the forest reccreation values. This study also determined that a significant linear relationship exists between resource attributes and visitors' experience outcomes. Use of information on the socio-psychological outcomes sought by recreationists is discussed. Such information would aid in the developing recreation inventory, selecting management tools and techniques, and in the differential economic valuation of recreation resources.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.431-440
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• 1999

This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians'human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; ‘basic knowledge of food and nutrition’, ‘knowledge of clinical nutrition and diet therapy’, ‘knowledge of medial science’, and ‘knowledge from experience and common sense’. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; ‘ability of program development and research’, ‘ability of counseling and nutrition education’, ‘ability of production control and facility management’, ‘ability to use computer’, ‘ability to cooperate with others’, ‘ability to manage consignment marketing’, and ‘ability of managing situations and informations’. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; ‘respoinsibility and sincerity’, ‘positive personality’, and ‘affirmative and inquisitive personality’.

• International Journal of Quality Innovation
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• v.6 no.1
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• pp.8-23
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• 2005

Service attributes are important for customer perceptions of service quality. However, in spite of huge amount of research, the role of service attributes as satisfiers and dissatisfiers in service encounters is not understood well enough. An empirical investigation is conducted concerning a problem resolution service in the telecommunication industry. We use both qualitative and quantitative service performance data to describe and analyze how critical incidents can be used to identify and understand which service attributes are perceived as satisfiers and dissatisfiers. Our study reveals that there is a subset of critical incidents, so called critically critical incidents, which are perceived differently and are different in content compared to critical incidents. These incidents are extremely rich of information and have the possibility to reveal the real satisfiers and dissatisfiers in a service encounter.

• Proceedings of the National Institute of Ecology of the Republic of Korea
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• v.2 no.4
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• pp.293-297
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• 2021

The oriental stork (Ciconia boyciana) is listed as an endangered species internationally. Its resident population has been extirpated in South Korea since 1971. Its predicted historical habitat included forests (54%), rice paddy fields (28%), grasslands (17%), river-streams (less than 1%), and villages (less than 1%) based on pre-extirpation records in a previous study. However, habitat attributes of recently reintroduced oriental storks since 2015 remain unknown. To examine habitat use patterns and home ranges of recently reintroduced oriental storks, 2015-2017 tracking data of 17 individuals were used to analyze their spatial attributes with a Kernel Density Estimate method and breeding status. Their habitat use patterns from peripheral to core areas were highly associated with increasing rice paddy fields (26%) and decreasing forested areas (55%). Scale-dependent home ranges were 51% smaller for breeders than for non-breeders on average. Our study results highlight that the habitat use pattern of reintroduced oriental storks seems to be comparable to the historical pattern where the used area is likely to be more centralized for breeders than for non-breeders in South Korea. Furthermore, the direction of habitat management for oriental storks should focus on biodiversity improvement of rice paddy fields with chemical free cultivation and irrigation.

• Proceedings of the Korean Society of Environment and Ecology Conference
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• 2003.04a
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• pp.64-67
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• 2003

• Management Science and Financial Engineering
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• v.14 no.2
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• pp.1-12
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• 2008

This study explores several donor location strategies and discusses experiment results, which contributes to the saving of time and effort required in designing data fusion processes. In particular, three concepts are introduced. The Mahalanobis distance is applied to locate the nearest neighbors more effectively; which incorporates the covariance structure of attributes. The ideal point helps reduce the dimensionality problem that arises in conjoint-type experiments. The correspondence analysis is used to derive the coordinates from non-metric attributes. The Monte Carlo simulation results show that the proposed donor location strategies provide better fusion performance, compared to the currently-in-use methods.

• Journal of Korean Society for Quality Management
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• v.33 no.1
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• pp.64-72
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• 2005

The ever increasing demand for enhanced competitiveness of engineered products requires "designing-in-quality" strategies that can effectively and efficiently incorporate concepts of uncertainty and quality into design. Multi-attribute utility function is commonly used to represent the decision-maker's preference on multiple design attributes under conditions of uncertainty and risk. One of the major issues in implementing this approach concerns the generation of appropriate utility function, especially in a complex engineering design environment. Typically, the decision maker's preference is revealed through lottery questions rather than being structured on the deductive reasoning to reflect the nonlinear tradeoffs among the attributes. The use of such intuitive procedures can lead to inexact preference information that may result in inaccuracy and rank reversal problems. This paper presents an alternative procedure based on the pair-wise comparisons between design alternatives towards a consistent preference presentation in assessing multiplicative utility function. The effectiveness of the overall procedures is tested with the aid of an injection-molding process design for a capacitor can and the results are discussed.

• Journal of Korean Society for Quality Management
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• v.25 no.2
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• pp.83-101
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• 1997

We have developed three evaluation checklists of educational softwares for users such as, learners, teachers and parents, not for the software develops or designers. This study has especially focused on CD-ROM titles and softwares on the internet. The followings were selected as the essential attributes that the educational softwares of high quality should possess : ease of use, technical support and interest of learning for learners, educational value and smartness for teachers, packaging integrity, investment value and childproof for parents. The evaluation checklists were developed on the basis of evaluation criteria which were concretion of the essential attributes. The validity of the evaluation checklists was supported by a theoretical study for the development of ckecklists and the actual development process. The interrater reliability and the retest reliability were confirmed by statistical methods. Thus, the developed checklists can be a useful tool to evaluate educational softwares. This study will contribute to improvement of the software quality and help users in selecting educational softwares.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.