• 대한전기학회:학술대회논문집
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• 대한전기학회 2006년도 제37회 하계학술대회 논문집 C
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• pp.1355-1356
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• 2006

The microwave dielectric properties of the $Ba_{5}Ta_{4}O_{15}$ ceramics with sintering temperature were investigated. All sample of the $Ba_{5}Ta_{4}O_{15}$ ceramics prepared by conventional mixed oxide method and sintered at $1450^{\circ}C{\sim}1575^{\circ}C$. Porosity of the $Ba_{5}Ta_{4}O_{15}$ ceramics was reduced with increasing sintering temperature. The bulk density, dielectric constant and Qualify factor increased with increasing sintering temperature. In the case of $Ba_{5}Ta_{4}O_{15}$ ceramics sintered at $1550^{\circ}C$, The bulk density, dielectric constant and quality factor were $7.31g/cm^2$ and 27.4, 30,635GHz, respectively.

• 경영과정보연구
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• 제6권
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• pp.187-204
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• 2001

As a competition between a country and a company becomes fierce and the quality information, reliability and quality guarantee of a product are more emphasized, quality has become an important strategic task of a company. A company today has a strategic quality management system for quality improvement in order to perform such a strategic task. The content of this are as follows. Classify the types of quality strategy of our manufacturing companies when the necessity of a strategic quality management increases in order to adapt to a rapidly changing management environment and study the characteristics of a quality management activity factor of quality strategy. The content and meaning of this analysis are summarized as follows. Confirmed qualify management activity in which quality strategy could be used by analyzing the effects by tendency of a quality management activity factor by quality strategy. It was a product/service factor that a quality management activity factor contrasted most clearly by tendency of quality strategy. Also, it can be said that this study set the foundation of quality strategy of our manufacturing company in a methodological way because this can be used in developing the theory and model of quality management and in verifying them by confirming and embodying the main area for successful quality management through comparing and analyzing factors related with main areas of quality management.

• 한국전기전자재료학회논문지
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• 제16권5호
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• pp.397-403
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• 2003

Microwave dielectric properties of (1-x)ZnW $O_4$-xTi $O_2$ ceramic systems were investigated with calcination temperatures and Ti $O_2$ contents. The ZnW $O_4$ ceramic could be suitably sintered at 1075$^{\circ}C$ and showed the dielectric constant of 13.6, quality factor(Q$\times$ $f_{O}$value) of 22,000 and temperature coefficient of resonant frequency($\tau$$_{f}$) of -65$\pm$2ppm/$^{\circ}C$. Increasing the amount of Ti $O_2$ in the range of 0.25 to 0.45 mol, the dielectric constant and $\tau$$_{f}$ increased due to the role of Ti $O_2$ but the quality factor decreased due to the increase of phase boundaries. The 0.7ZnW $O_4$-0.3Ti $O_2$ ceramic showed the dielectric constant of 19.8, qualify factor(Q$\times$ $f_{0}$) of 20,000 and $\tau$$_{f}$ of -3$\pm$1ppm/$^{\circ}C$.>.EX>.>.>.

• 한국식생활문화학회지
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• 제22권2호
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• 한국전기전자재료학회논문지
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• 제20권2호
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• pp.124-129
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• 2007

Dielectric and piezoelectric properties of $0.57Pb(Sc_{1/2}Nb_{1/2})O_{3}-0.43PbTiO_{3}$, which is the morphotropic phase boundary composition for the PSN-PT system, were investigated as a function of $Fe_{2}O_{3},\;Nb_{2}O_{5}\;and\;MnO_{2}$ addition 0 wt% to 0.9 wt%. The maximum dielectric constant of ${\varepsilon}_{33}/{\varepsilon}_{o}=2054$ and the minimum dielectric loss of $tan{\delta}=0.37\;%$ at room temperature were obtained at 0.1 wt% of $Fe_{2}O_{3}$ and 0.5 wt% of $MnO_{2}$ addition, respectively. With addition of 0.5 wt% $Nb_{2}O_{5}$ and $0.5\;wt%\;MnO_{2}$, the electromechanical coupling factor $k_{p}$ and mecanical quality factor $Q_{m}$ were significantly increased, respectively. The maximum electromechanical coupling factor $k_{p}=61.5\;%$ was obtained by addition of $Nb_{2}O_{5}$ and high mechanical quality factor $Q_{m}=919$ was obtained by addition of $MnO_{2}$. The $Q_{m}(=919)$ value is 3.3 times larger than that of non-doped 0.57PSN-0.43PT ceramics.

• 한국컴퓨터정보학회논문지
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• 제12권5호
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• pp.215-223
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• 2007

온라인 쇼핑몰에 대한 관심이 높아지면서 다양한 연구가 진행되어 왔다. 그러나 대부분의 연구들은 인터넷의 특성을 고려하지 않은 채 오프라인 시장의 서비스품질 측정 도구를 그대로 적용하고 있다. 이에 본 연구에서는 기존 상거래에서처럼 환경적인 요소도 고객만족에 영향을 미치는 요인으로 고려하여 시스템품질로 규정하고, 서비스품질과 더불어 고객만족과의 관계를 파악하는 것이 중요하다고 보았다. 즉, 시스템품질과 서비스품질 중 어느 품질 요인이 고객만족에 더 많은 영향을 미치는지를 살펴보고, 시스템품질 요인과 서비스품질 요인과 고객만족 요인인 타인에게 적극적으로 쇼핑몰을 추천하는 애호도와 전환성과 어떤 관계가 있는지를 살펴본 후 이에 따라 고령친화용품을 중심으로 다양한 고객의 욕구를 충족시키는데 필요한 품질전략을 제시하고자 하였다.

• 한국조사연구학회지:조사연구
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• 제8권1호
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• pp.1-30
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• 2007

본 연구에서는 6시그마에서 기대한 성과를 얻으려면 도입과정에서 일련의 단계를 거쳐야 한다는 가정을 하였으며 특히 조직성숙이 성과에 미치는 영향을 분석하고 있다. 6시그마에서 성과를 얻는 단계를 준비단계, 수용단계, 성숙단계로 정의하여 단계적 모형을 제시하였다. 준비단계는 다시 조직변화오인, 추진시스템요인으로 세분하였고, 결과변수인 성과는 시장경쟁력성과, 조직구성원성과, 재무성과로 구분하였다. 6시그마를 도입하여 기대한 성과를 얻으려면 이 단계를 순차적으로 거쳐야 한다는 가정을 토대로 단계모형과 경쟁모형을 설정하여 구조방정식 모형을 통하여 비교 분석하였다. 기업을 표본단위로 한 판단표집(judgement sampling)을 통해 설문자료를 수집 처리하였다. 최종적인 분석에는 281 업체에서 수집된 자료가 사용되었다. 6시그마를 도입하고자 하는 기업은 준비단계, 수용단계, 그리고 성숙단계까지 도달해야만 기대한 성과를 얻을 수 있다는 것을 분석결과로 제시한다. 즉, 준비와 수용만 되었다고 큰 성과를 얻는다기보다는 성숙단계까지 가야만 성과를 제대로 얻을 수 있음을 시사하고 있다.

• 대한방사선치료학회지
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• 제14권1호
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• pp.155-164
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• 2002

This descriptive correlation study was undertaken in order to investigate the relationship of family support and personality with quality of life in patients receiving radiotherapy for breast cancer and to provide basic data to help them improve a better quality of life. This subjects for this study were 74 out-patients undergoing a radiation therapy at C hospital in Kwang-Ju. The data were obtained using a convenience sampling technique. The tool of this study were Ro's qualify of life scale, Kang's family support scale and Wallston & others health locus of control scale. The data were analyzed using a SAS program for percentage, mean, standard deviation, Pearson Correlation Coefficient, GLM. The results were as fellows: 1. The total average score of the quality of life of the subjects was 137.22 (minimum score 38-maximum score 227), item mean score(range 1-5) was 3.15. The total average score of the family support of the subjects was 40.38(minimum score 21-maximum score 47), item mean score(range 1-5) was 3.69. The total average score of health locus of control of the subjects was 42.47(minimum score 28-maximum score 59), item mean score(range 1-6 was 3.69. 2. The results of the analysis of the relationship between the quality of life scores and the health locus of control were as follows : the total average score of the qualify of life of internal locus of control scale was 133.50, he total average score of the quality of life of external locus of control scale was 138.41. 3. There was positive correlation between the health locus of control and the quality of life(r=0.0722, p=0.5413). 4. There were significant positive correlation between family support and quality of life(r=0.2328, p=0.0399). The results of the analysis of the relationship between the each factor in the quality of life scores and family support were as fellows : There were significant difference between the self esteem factor(r=0.2974, p=0.0124), relationship with family factor(r=0.2657, p=0.0241)

• 한국동물위생학회지
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• 제28권3호
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• pp.225-234
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• 2005

Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.

• 한국조리학회지
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• 제5권2호
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.