• Proceedings of the Korea Society for Industrial Systems Conference
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• 2007.02a
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• pp.110-113
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• 2007

The purpose of this study was to investigate the nature of relationships among service quality, customer satisfaction and e-loyalty in e-learning site. In order to achieve the study purpose, survey method was applied As a result. it was revealed that service quality had significant effects on customer satisfaction in e-learning site. The influential factors of service quality on customer satisfaction included convenience of use, personalization, tangibles, responsiveness, and reliability in learning site. In addition, service quality had significant effects on e-loyalty as well.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.16 no.5 s.110
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• pp.537-543
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• 2006

The impact sound of the golf club is one of the major factors to purchase it. Sound quality metrics has been mostly developed for harmonic sounds. Sound quality evaluation techniques for the impact sound have been contrived in this study. Jury test, one of the typical subjective evaluation scheme, is carried out for evaluating the sound quality of 13 different golf drivers, which classification results are assumed to be correct answers. Conventional objective evaluation methods such as Zwicker loudness sensory pleasantness are calculated. Wavelet analysis and instantaneous loudness are applied in order to evaluate the sound quality of transient sounds, which scheme shows better correlation with the results from jury test.

• Korean Journal of Computational Design and Engineering
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• v.20 no.1
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• pp.22-35
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• 2015

As BIM in the construction industry has been activated, the building information reliability - design quality is getting important. Meanwhile, it is still difficult to reflect the quality control experience to the modelling since the current methods are strongly rely on a certain BIM tools or systems with formal logics and limited information for quality checking. Therefore, the checking results may contain a lot of issues unrelated or unnecessary to the BIM qualities. In order to overcome this problem, we firstly performed clash check using a conventional checking tool and secondly interpret the results by an Expert System to filter out more meaningful results. We found this study gave a confirmation that it is possible to improve clash quality control when we link the expert experience to the rule-based automatic checking system.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.134-143
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• 2008

The purpose of this study is to identify the critical service factors, which influence the customers' satisfaction and loyalty to pizza restaurant's customers in Korea. In order to meet this purpose, we surveyed 185 customers who have visited Imsilcheese pizza restaurants. This survey used the SERVPERF service quality measuring theory. The results are as follows: Service Quality consists of 6 factors which are Assurance, Tangibles, Quality of Pizza, Responsiveness, Empathy and Reliability. Customers' satisfaction is affected by 6 factors of service quality. Responsiveness is most influential in customers' satisfaction while Assurance is most crucial to their loyalty. Customers' satisfaction has a significant effect on the customers' loyalty.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.22 no.52
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• pp.261-273
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• 1999

It is booming to use computer and information owing to the information society. Therefore, software demand is increasing rapidly. Enhancing utility value depends upon software quality. Software quality measurement and evaluation are necessary to satisfy the users who are using computers. In the present time, ISO/IEC 9126 define 6 quality characteristics and 21 sub-characteristics including 40 inter quality characteristics. We developed software evaluation technique using the check list in accordance with the ISO/IEC 9126 in analysis phase. We evaluated the software quality in order to verify developing technique at S college. As a result of the evaluation, this college has found it necessary to maintain the software as soon as possible because academic systems are not adequate for users at this present time.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.33 no.2
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• pp.127-132
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• 2010

Recently, the importance of quality control on the online collaboration system is increasing, since it is realized that many participants do not guarantee the quality of online collaboration's output anymore. Hence in this paper, we propose the framework of quality control in order to assure the quality of output from online collaboration system. The proposed framework provides the solution strategies to overcome the challenges of current collaboration systems. To do that, first of all we define the basic process (create, initiate, discuss, complete) of the online collaboration system based on wiki-based system or open source project, and then we find the challenges in each online collaboration process, and propose the effective strategy to overcome these challenges with reference cases including Wikipedia, OSS project, etc.

• Science of Emotion and Sensibility
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• v.7 no.2
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• pp.149-155
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• 2004

This research focus on analyzing the quality of clothing product in view of consumer's sensibility trend with a emphasis on measuring objective quality of pruduct. The fuzzy logic-based multi attribute model has been developed in order to evaluate the quality of clothing product. The overall quality of a clothing products can be divided into two distinct terms, product quality and brand value. Those two values are further analyzed with a relation to human sensibility.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1997.10a
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• pp.286-292
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• 1997

Sound quality is becoming the major concern in passenger vehicle. The study on it has been done recently but it is not good enough. In order to improve the sound quality in passenger vehicle, so many noise sources must be considered and human feeling to the noise also be taken into account. In this paper, the sound quality was analyzed by vehicle road test which was carried out with varying the traveling speed. As basic factors for sound quality, only objective factors are considered such as loudness, sharpness, speech intelligibility, sound pressure level ... etc. The relations between sound pressure level and other factors are discussed from a point of view of traveling speed dependency. The frequency dependency of sound quality factor is also analyzed by frequency analysis.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.631-639
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• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.