• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제50권11호
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• pp.581-588
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• 2001

This paper presents theoretical and experimental study on the quality-factor of the laterally oscillated electrostatic microactuator, driven by a lateral repulsive-force generated by the asymmetry of planar electric field. The quality-factor of the repulsive-force microactuator using a creeping flow model of the ambient air is evaluated. By filling the simulation results of damping force, we evaluate the dimensionless damping force, $\alpha$, thereby obtaining an analytical damping force, F, in the form of $F=\mu\; \alphaUL,\; where\; \mu,$ U and L denote the air viscosity, the velocity and the characteristic length of the movable electrodes. The measured quality-factor increases from 12 to 13 for the DC bias voltage increased from 60V to 140v. The theoretical quality-factor estimated from the creeping flow model increases from 14.9 to 18.7. Characteristics of quality-factor of the repulsive-force microactuator have been discussed and compared with those of the conventional attractive-force microactuator.

• 통상정보연구
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• 제13권4호
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• pp.463-484
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• 2011

본 연구의 목적은 한국의 교육서비스 수출활성화를 위해 대학교육 서비스품질의 평가요인과 속성을 도출하고 중국인 유학생들을 대상으로 각 요인들의 중요도와 만족도에 대해 어떻게 인식하는지를 실증 조사하였다. 본 연구에서는 다음과 4가지 연구문제를 제시하였다. 첫째, 대학교육 서비스품질 요인의 중요도 평가에 국립대 재학 유학생과 사립대 유학생간에 차이가 존재하는가? 둘째, 대학교육 서비스 품질 만족도에서 국립대 재학 유학생과 사립대 유학생간에 차이가 존재하는가? 셋째, 대학교육서비스 품질요인의 중요도 평가와 만족도 평가 간에 차이가 존재하는가? 넷째, 한국 대학교육 서비스품질 평가요인의 전반적 한국 대학교육서비스품질 만족에 미치는 상대적 영향력은 어떻게 다른가? 검증결과, 첫째, 국립대와 사립대 중국인 유학생들의 대학교육 서비스품질 중요도평가에 차이가 없는 것으로 나타났다. 둘째, 품질만족도에서 관계복지요인에서만 국립대와 사립대 간의 만족도 차이가 나타났다. 셋째, 국립대와 사립대 모두 서비스품질요인 중요도에 비해 실제 만족하는 정도와는 1% 유의 수준에서 매우 유의적인 차이가 있는 것으로 나타났다. 넷째, 강의요인과 교육시설요인만이 대학의 전반적 교육서비스 품질 평가요인 만족에 통계적으로 유의한 것으로 나타났다. 전반적 만족도에 대한 영향력은 강의요인이 교육시설보다 더 컸다. 본 연구의 결과는 대학당국이 외국학생 유치전략 수립 시교육서비스와 관련된 품질차원들을 중심으로 외국인 유학생을 위해서 적절한 시스템과 적절한 방안을 세워야 한다는 점을 시사한다.

• 한국콘텐츠학회논문지
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• 제14권5호
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• pp.411-424
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• 2014

본 연구의 목적은 서비스품질을 활용한 측정기준을 설정하여 지역문화축제에 대한 인식수준을 파악함과 동시에 서비스품질에 대한 중요도-성취도 분석을 통하여 향후 서비스품질 향상 및 방문객의 축제이용시 이용극대화를 위한 효율적인 개선운영방안을 모색하여 지역문화축제의 질적향상에 도움이 되고자 한다. 중요도와 성취도간 대응일치 t-test 결과 1)응답성 요인에서는 휴식공간여부, 시설배치도, 의사전달, 화장실비치/청결도 2) 확신성 요인에서는 음식가격, 종업원의 친절, 3)신뢰성 요인에서는 (행사장까지)축제팸플릿, 안내시설/표지판, 친절도, 스케줄안내, 신속한 대응 등 모든 항목, 4) 유형성 요인에서도 지역문화인지도, 유익성, 스토리텔링 등 모든 항목에서 5) 공감성 요인에서는 행사의 다양성과 축제내용 항목에서 유의한 차이가 있는 것으로 나타났다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1999년도 학회창립 10주년 기념 1999년도 가을 학술발표회 논문집
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• pp.15-218
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• 1999

Concrete is the most generous, universal main structural material. There is active study for processing quality, stable quality mangement. Especially, strength is basic factor of evaluating stability of concrete building. Regaining required strength and homogeneity is very important to get self-stability in building to evaluate another characteristic. Concrete strength is important to the quality management. But, result of hardened concrete's quality test is hardly reflected to works immediately. When required strength is not enough, it could bring out safe problem, economic and administrative cost. It is pointed out that problems from strength evaluation, so early evaluation of concrete quality is required. From the trend that accelerating high quality concrete development, improving the method of quality test and early evaluation measure is urgent project. Throughout this report, it is suggested the method with use of microwave to evaluate 28-days concrete strength.

• 한국의상디자인학회지
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• 제4권2호
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• pp.103-126
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• 2002

The purpose of this study was to examine the consumer's quality evaluation on the apparel of adult males and females. A demonstrative study was conducted using a questionnaire on adults over 20 years old who were considered to afford to purchase clothes. A total of 380 questionnaires were used for the demonstrative analysis. The study used SPSSWIN V.8.0 for the analysis. Frequency analysis, ANOVA, t-test, multiple regression analysis, and duncan test are executed. The study result is as follows: First, 19 attributes of customer quality perception are grouped into 2 categories of satisfier, dissatisfier factor by the role of each attribute. Second, significant differences are found partly in quality indications- including fabric compositions, sizes, fabric care, manufactured-place, and the place of origin, the importance degree of indication and general satisfaction in quality indicating system.

• 한국프랜차이즈경영연구
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• 제13권3호
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• pp.31-43
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• 2022

Purpose: Service quality is a topic of constant interest in marketing research and practitioners. Service quality is an important factor influencing performance even in the context of coffee shops, and research on service quality management strategies continues by coffee shop researchers and practitioners. The service quality of coffee shops is a source of competitive advantage and is an important factor in enhancing customer and business performance. This study aims to identify the effects of cognitive evaluation on emotional and behavioral responses using a cognitive-emotional-behavioral framework and SOR model in the coffee shop context. Cognitive evaluation (service quality) consists of tangibles, responsiveness, assurance, reliability, and empathy dimensions. Research design, data, and methodology: In the proposed model, positive and negative emotions and satisfaction mediate the relationship between service quality and money to spend and visit frequency. The data were collected from customers who visited a coffee shop within the last 1 month. The survey was conducted for about one month. Among a total of 300 distributed questionnaires 261 responses were used for data analysis. The data were analyzed using frequency analysis, measurement model analysis, and structural equation modeling analysis with SPSS 28.0 and SmartPLS 4.0. Results: Tangibles, responsiveness, assurance, and empathy had significant positive effects on positive emotion, while only reliability had a significant negative effect on negative emotion. Both positive and negative emotions had significant positive effects on customer satisfaction, but not on money to spend and visit frequency. Lastly, customer satisfaction had significant positive effects on money to spend and visit frequency. Conclusions: The study revealed the relative weight of cognitive factors on customer emotions and confirmed the validity of SOR model. The fact that tangibility is the most important factor in increasing positive emotions and reliability is the most important factor in reducing negative emotions provides a direction for emotional branding strategies using the service quality mix of coffee shops. This study confirmed the full mediating role of satisfaction between positive and negative emotions and consumer behaviors (money to spend and visit frequency). This infers that when a coffee shop increases customer satisfaction through customer emotion management, the customer's money to spend and visit frequency in the coffee shop increases.

• 유통과학연구
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• 제18권10호
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• pp.111-119
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• 2020

Purpose: The purpose of the current study is to examine the effects of labeling information on the consumers' evaluation, with a focus on the effects of the three types of labeling information on the product quality. Research design, data and methodology: This study conducted a survey of the women respondents living in Gyeonggi province, Korea, during the time period of April 20th through May 30th, 2020. The sample data have been used to run regression analysis, reliability analysis, frequency analysis and factor analysis. Results: The empirical results are summarized as follows: 1) the labeling information on the brand image has a significantly positive effect on the consumers' evaluation about product's functional quality; 2) the labeling information on the product characteristics has a significantly positive effect on the consumers' evaluation about the expressed quality; and 3) the labeling information on the brand image has a significantly positive effect on the consumers' evaluation about the perceived quality. Conclusions: The conclusion is that the labeling information on product characteristics and the brand image is estimated to be statistically significant, therefore the Korean outdoor-wear industry are required to upgrade the information on the brand image and the product characteristics.

• 한국주거학회논문집
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• 제7권1호
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• pp.105-116
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• 1996

The purpose of this study is to improve the quality of the light environment of classroom. To attain this purpose, this study estimated the physical factor and evaluation of the subjective response of classroon located in south and north in the summer and the winter. The results are as followed. 1. The evaluation of the illumination, uniformity factor, daylight factor as physical factor of light environment is good as classroom, but the classroom in south is better that that in north, the light environment in summer is better than winter. 2. The subjective response to light environment of classroom is positive on both seasons at all calssroom. Comparing summer with winter, I found that the difference of subjective response between both classrooms on summer is attentive. 3. The realtion between subjective response and physical factor of light environment in classroom is attentive on the light sense, content sense, uniformity.

• 동아시아식생활학회지
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• 제20권2호
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• pp.307-312
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• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• 복식
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• 제56권5호
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• pp.163-175
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• 2006

Department store service is undergoing a rapidly changing social phenomena that is, the qualitative evaluation is getting more attention than the quantitative evaluation. Therefore, in this study, a standard has been prepared according to a service quality evaluation and the result has been analyzed to prepare major points for quality improvement. The differences in perception between department store consumers and department store employees were verified based on these factor categories. Also an attempt was made to reveal the relationship between satisfaction and service quality. When considering all the results of this study, the department store consumers and the department store employees perceived service quality differently from each other. The result is that the characteristics of the users and the suppliers reflect exactly as they are because of the characteristic of the distribution environment.