• Culinary science and hospitality research
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• v.9 no.3
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• pp.141-154
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• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• The Korean Journal of Health Service Management
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• v.7 no.4
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• pp.167-178
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• 2013

The purpose of this study was to investigate the characteristics of health-related quality of life among the aged who have been living in one urban community. The number of participants was 167 of people who were 60 and over. health-related quality of life was measured by EQ-5D in Korean Version. The order of frequency of 5 domain in EQ-5D were pain/discomfort, mobility, anxiety/depression, usual activity, self care. 32 of profiles were found from the study participants, and '11111' among them was 28.7%. Mean of EQ-5D index was $0.82{\pm}0.14$. Multiple Regression analysis of health-related quality of life explained 31% of variance of health-related quality of life using EQ-5D. In this analysis, age, regular exercise, spouse were found to be predictors to health-related quality of life measured by EQ-5D. The finding of this study will be the basis of well organized model of health-related quality of life for the aged.

• The Korean Journal of Health Service Management
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• v.6 no.2
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• pp.179-191
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• 2012

The study thus examined and analyzed 1,478 people aged 65 or older in the Korea National Health and Nutrition Examination Survey of 2010 to investigate the effects of differences in the elderly's general characteristics and depression & suicide ideation and in their subjective health perceptions and quality of life on their depression and suicide ideation. As a result, Significant differences in their suicide ideation were also caused by such quality of life variables as ill in bed, exercise capacity, self-management, daily activity, pain and uncomfortableness, and anxiety. The logistic analysis results of depression and suicide ideation according to the degree of subjective health perception show a significant finding that the better health perception they had compared with their very poor subjective health perception, the lower the odds ratio became. In the category of quality of life, only experience of uncomfortableness caused significant results on suicide ideation and depression. The results of the study will be of great use as basic data to intervene in the suicide route of the elderly and take measures to prevent suicide.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.11
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• pp.5392-5418
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• 2017

The primary aim of this paper is to propose a non-linear regression based technique for mapping different network Quality of Service (QoS) factors to an integrated end-user Quality of Experience (QoE) or Mean Opinion Score (MOS) value for an online video streaming service on a mobile phone. We use six network QoS factors for finding out the user QoE. The contribution of this paper is threefold. First, we investigate the impact of the network QoS factors on the perceived video quality. Next, we perform an individual mapping of the significant network QoS parameters obtained in stage 1 to the user QoE based upon a non-linear regression method. The optimal QoS to QoE mapping function is chosen based upon a decision variable. In the final stage, we evaluate the integrated QoE of the system by taking the combined effect of all the QoS factors considered. Extensive subjective tests comprising of over 50 people across a wide variety of video contents encoded with H.265/HEVC and VP9 codec have been conducted in order to gather the actual MOS data for the purpose of QoS to QoE mapping. Our proposed hybrid model has been validated against unseen data and reveals good prediction accuracy.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of Korean Academy of Rural Health Nursing
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• v.3 no.1
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• pp.24-33
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• 2008

Purpose: To analyze health programs of the PHCP (Primary Health Care Posts) Method: From August 2006 to July 2007, data on the general quality and health program of the PHCP was requested by official letter and replies were received via E-mail. From December 8 to December 30, 2007, data from 1,268 (66.8%) PHCP out of 1,897 PHCP were analyzed using SPSS 12.0 Win program. Results: The average population covered by each PHCP is 878.3 people. For the health and special programs, Community Health Practitioners report high motivation for programs on health promotion, management of chronic illness, social welfare (40-50%). Demand by the residents was reported at 10% and increases in the health of the residents were attributed to high interest and demand. Volunteer work was 83.3% for bathing, 54.5% for equipment support and 46% for exercise programs. As elders make up 30% of the population in rural areas, there is an increasing demand for volunteer work in bathing programs. Conclusions: As the number of elders in the population increases and there is an increased need for more medical treatment for older people who are sick, the role of PHCP must be strengthened to include visits to homes of community residents. Where financial support for the PHCP is difficult, it is necessary to develop sound data on demographic characteristics of the population in order to develop efficient and effective health promotion programs. The finding that 54.7% of the population need management of chronic illness has difficulty in seeing a physician indicates a need to enhance the health care delivery system by strengthening the role of the Community Health Practitioners and including them in the civil service system to ensure stability of the PHCP.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.263-270
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• 2020

The growth of the mobile app markets has made it popular among people who recommend relevant information about restaurants. The recommendation service app based on AI Chatbot is that it can efficiently manage time and finances by making it easy for restaurant consumers to easily access the information they want anytime, anywhere. Eating out consumers use smartphone applications for finding restaurants, making reservations, and getting reviews and how to use them. In addition, social attention has recently been focused on the research of AI chatbot. The Chatbot is combined with the mobile messenger platform and enabling various services due to the text-type interactive service. It also helps users to find the services and data that they need information tersely. Applying this to restaurant recommendation services will increase the reliability of the information in providing personal information. In this paper, an artificial intelligence chatbot-based smartphone restaurant recommendation app using personalization information is proposed. The recommendation service app utilizes personalization information such as gender, age, interests, occupation, search records, visit records, wish lists, reviews, and real-time location information. Users can get recommendations for restaurants that fir their purpose through chatting using AI chatbot. Furthermore, it is possible to check real-time information about restaurants, make reservations, and write reviews. The proposed app uses a collaborative filtering recommendation system, and users receive information on dining out using artificial intelligence chatbots. Through chatbots, users can receive customized services using personal information while minimizing time and space limitations.

• The Korean Journal of Health Service Management
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• v.1 no.1
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• pp.110-124
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• 2007

Currently, we have seen sudden increase of demand for emergency medical services by reason for high-speed economic development increase of traffics, etc. in this society. Consequently the government enforced & operated emergency medical system in 1991 as a link of more positive countermeasure against it, but many problem; still remain in reality. In particular, the regional emergency medical center designated by the Ministry of Health and Welfare falls short of our expectations for its essential role by the reason of such as insufficiency in professional manpower and institutions concerned in small-scale hospital, matters with transportation system, preference of large hospital, etc. Therefore, this study was conducted grasp for the actual conditions of emergency medical system based upon literature research & the preceding studies and interview research the motive of coming hospital, satisfaction & understand to the subject of 150 persons of patients and their guardians who used regional emergency center of Pusan National University Hospital, thereby examining & analysing the cause of emergency room overcrowding by non-emergency cases, one of the problem; enumerated from preceding studies. The main result of this study is as follows. First the actual condition of non-emergency patients coming hospital for examining overcrowding of emergency medical center showed that, of the patients who used the emergency medical center, non-emergency patients accounted for 49.3%, which acted as the main cause of delaying medical care for emergency cases, cases of which medical person or first-aid man decided to come hospital accounted for 36.1 %, thereby suggesting essential need for re-education & wide public information to even the professional manpower besides patients & guardians for their using emergency medical system. Second, as the result of researching patient acknowledgement with reference to their using emergency medical center, the rate of their giving right answer is no more than 60%, which means that non-emergency cases' using as such is due to the shortage of their knowledge of the said emergency medical center, which suggests us that wider P.R for emergency medical system to common people who may be one of the patients of it at any time is still in need. Third, the result of researching for finding out a future remedy of emergency medical system showed that the users who know well of the way of using emergency medical center had relatively high satisfaction of it, ones who have lesser knowledge of it lower satisfaction and users who feel in need of emergency specialized manpower feel the necessity of public information of emergency medical information center(1339) at the same time. The finding of examining the subject of study, in conclusion, showed that the degree of the patients & their guardians' understanding of emergency medical system is lower and the medical persons concerned also had no distinct difference in their understanding of it from the common people's, which suggests us for extensive enforcement of systematic education and public information in aspect of the government via various media for the purpose of effective operation of emergency medical center.

• Journal of Intelligence and Information Systems
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• v.20 no.3
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• pp.59-76
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• 2014

The revolution of smart media such as smart phone, smart TV and tablets has brought easiness for people to get contents and related information anywhere and anytime. The characteristics of the smart media have changed user behavior for watching the contents from passive attitude into active one. Video is a kind of multimedia resources and widely used to provide information effectively. People not only watch video contents, but also search for related information to specific objects appeared in the contents. However, people have to use extra views or devices to find the information because the existing video contents provide no information through the contents. Therefore, the interaction between user and media is becoming a major concern. The demand for direct interaction and instant information is much increasing. Digital media environment is no longer expected to serve as a one-way information service, which requires user to search manually on the internet finding information they need. To solve the current inconvenience, an interactive service is needed to provide the information exchange function between people and video contents, or between people themselves. Recently, many researchers have recognized the importance of the requirements for interactive services, but only few services provide interactive video within restricted functionality. Only cooking domain is chosen for an interactive cooking video query service in this research. Cooking is receiving lots of people attention continuously. By using smart media devices, user can easily watch a cooking video. One-way information nature of cooking video does not allow to interactively getting more information about the certain contents, although due to the characteristics of videos, cooking videos provide various information such as cooking scenes and explanation for each recipe step. Cooking video indeed attracts academic researches to study and solve several problems related to cooking. However, just few studies focused on interactive services in cooking video and they still not sufficient to provide the interaction with users. In this paper, an interactive cooking video query service system with linked data to provide the interaction functionalities to users. A linked recipe schema is used to handle the linked data. The linked data approach is applied to construct queries in systematic manner when user interacts with cooking videos. We add some classes, data properties, and relations to the linked recipe schema because the current version of the schema is not enough to serve user interaction. A web crawler extracts recipe information from allrecipes.com. All extracted recipe information is transformed into ontology instances by using developed instance generator. To provide a query function, hundreds of questions in cooking video web sites such as BBC food, Foodista, Fine cooking are investigated and analyzed. After the analysis of the investigated questions, we summary the questions into four categories by question generalization. For the question generalization, the questions are clustered in eleven questions. The proposed system provides an environment associating UI (User Interface) and UX (User Experience) that allow user to watch cooking videos while obtaining the necessary additional information using extra information layer. User can use the proposed interactive cooking video system at both PC and mobile environments because responsive web design is applied for the proposed system. In addition, the proposed system enables the interaction between user and video in various smart media devices by employing linked data to provide information matching with the current context. Two methods are used to evaluate the proposed system. First, through a questionnaire-based method, computer system usability is measured by comparing the proposed system with the existing web site. Second, the answer accuracy for user interaction is measured to inspect to-be-offered information. The experimental results show that the proposed system receives a favorable evaluation and provides accurate answers for user interaction.

• Journal of the Korean Institute of Intelligent Systems
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• v.17 no.2
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• pp.208-213
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• 2007

As recent research on home service robot has been performed actively in these days. It becomes very important for the robot to react upon voice and sound source, and then tracks an object position in dynamic environment like a home. When people choose a path for finding a destination of objects, in case of sound, they track a direction of the sound source. Or in case as a position of the object be girded with a point on map, people track the position according to absolute orientation of the present position and the sound source position. In this paper, In this manner we had views on what people decide own direction when they react one's voice or go some directions. We suggest a algorithm that intelligent mobile robots on which we installed a sound source tracking board and a digital magnetic compass board go some object's positions by the direction of sound source and absolute orientation.