• Proceedings of the Korea Concrete Institute Conference
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• 2000.04a
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• pp.223-228
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• 2000

Although construction company try to get good quality control it's enough to study about developing objective evaluation method and checking quality method. It is important to meaning concrete quality at placing point, immediate quality checking method is limited. The purpose of this study is to develop new method to know early 28-day concrete for getting faithful quality control. The results of this study are as follows :1) With sealed molds, reduced moisture volatilization to more than 50% and enlarged 20% accelerated compressive strength than before one. 2) Accelerated compressive strength of concrete specimen shows higher strength when it was in the air for long time 3)Interrelation with 7-day and 28-day strength were 0.781,0.90, It is higher than before one

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.39-60
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• 2006

This study can realize customer satisfaction by planning in the advance and progresses event to business relation employee and event host and event participation customer of banquet event and mutually between in preparation checking process understand and I wished to explain that revisit is high. Specially, customer discovered that they are more satisfied to enfilade circle when banquet event preparation, progress recognized higher quality of service by plan. Furthermore, was expose that customer satisfaction for enfilade won improves relation quality because constructs trust about enfilade circle and banquet event, and customer loyalty degree to banquet hall. These study finding is presenting suggestion point of inside marketing that can affect to Saengjone of tissue because enfilade circle satisfaction can influence in customer possession in view of plan checking for enfilade won. Therefore, studied relation that exert effect that customers who use banquet event in this study are some in contents and customer satisfaction of plan, customer revisit that is late.

• Journal of Korean Society for Geospatial Information Science
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• v.14 no.3 s.37
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• pp.63-70
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• 2006

This study aims to development of web-based process management system for spatial data construction. For developing this system work classification of basic surveying was standardized and quality management method for spatial data was established. Production process and work classification system for basic surveying such as control point surveying using GPS, leveling, aerial photographing, digital mapping, topographic mapping, digital elevation modeling, aerial photographic DB construction and digital orthophotomap was standardized. The status of the output and quality inspection for basic surveying project were analyzed, and the elements of quality inspection and data format for the type of outputs were analyzed. Based on standardized and analyzed contents, web-based process management system was developed after database and process was designed. The process management system consisted of process management, quality control, metadata management, and system management.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Journal of Korean Academic Society of Home Health Care Nursing
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• v.19 no.2
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• pp.139-149
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• 2012

Purpose: The purpose of this study is to provide the basic data required for quality improvement of home health care nursing and development of nursing services for cancer patients by examining the frequency of practices, level of service needs and satisfaction for nursing services. Methods: The subjects were 231 patients who agreed in participating on this study and were receiving home health care nursing services by the home health care advanced practice nurse from two national hospitals and four subsidiary general hospitals, located in Seoul from September 30, 2008 to February 28, 2009. Data were analyzed by frequency, percentage, t-test and ANOVA, using SPSS WIN 12.0 program. Results: The most frequent practices were 'checking vital sign' and 'explaining what patient want to know.' Total service need had an average of 3.03 point and emotional domain showed the highest average of 3.44 point. Total satisfaction had an average of 4.23 point and satisfaction along diseases had the highest average of 3.65 point in case of non-metastasis cancer. Conclusion: The subjects were highly satisfied with home health care nursing services which gave positive effect to them. It will be helpful to give cancer patients physical and spiritual care complementally when home health care nurses provide nursing services.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.5
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• pp.404-409
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• 2005

This study is to investigate effects of thermal conditions on sleep. Five female university students participated in the sleep experiment. Three temperature levels (22, 26, and $30^{\circ}C$) were given, and relative humidity was maintained to $50\%$. When as subject arrived in the chamber at 9 o'clock in the evening, questionnaire was given to check physical and psychological conditions. After checking conditions, subjects went to bed till 07 : 30 in the morning. Body movement was checked during sleeping. After sleep in the chamber, questionnaire was given to the subject in order to check sleep quality. Subjects evaluated sleep quality by themselves by answering the time they fall asleep and wake up, frequency of wake during sleep, causes of each waking, and feeling after sleep. Sleep quality was rated with 7-point scale. At $30^{\circ}C$ condition, body movement was significantly higher than of other thermal conditions. The best sleep quality was obtained at the $26^{\circ}C$ condition, while the worst sleep was taken at the $30^{\circ}C$ condition.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.184-193
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• 2008

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

• The Journal of the Korea institute of electronic communication sciences
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• v.15 no.3
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• pp.413-420
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• 2020

The Tactical Information and Communication Network system provides real-time multimedia services such as voice and data by utilizing the Mobile Subscriber Access Point. At this time, an external transmission path is constructed through the Low Capacity Trunk Radio and the High Capacity Trunk Radio system. The communication devices of each wireless transmission system are mounted on a tactical vehicle and a secondary battery is used to prevent a power interruption when the supply power to the tactical vehicle is transferred to the integrated power control device. In this paper, the basic design of the Wireless Power Transfer device for charging the battery of the integrated power control system of the mobile base station system using the Loading Distribution Method and checking the number of primary windings and the core material selection by the air gap through the Finite Elements Method.

• Journal of Korea Multimedia Society
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• v.2 no.1
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• pp.89-98
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• 1999

In this paper, we propose the delta-shaped interpolation method for displaying multi-source video signals on a-Si TFT LCD Panel. The proposed method can be implemented by using less circuits than the conventional methods. Thus it can be applied to the FPD(Flat Panel Display) system without any cost increase such as field memory cost. In order to compare the picture quality of the proposed method with that of the conventional methods, the computer simulation has been executed by checking PSNR, which is especially focused on the edge characteristics. The simulation results show that the proposed method is better than others from the point of view on the edge and local characteristics of the image. Finally, the characteristics and trade-off of the proposed method are discussed.

• Journal of the Korean Wood Science and Technology
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• v.47 no.6
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• pp.667-673
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• 2019

The performance of a wooden deck made of refractory materials that have difficulties in achieving target penetrations as stipulated in the specification and quality standards for treated wood in Korea, was assessed via a case study in this research. A wooden deck built in Jinju in 2009 was selected for this study because of its fabrication method using pressure and treated refractory materials. The penetration and retention analysis did not satisfy the domestic standard for treated wood. Inspection of the deck in 2019 revealed that the deck had been attacked by decay fungi. Cap rails showed much deeper and wider checking on their surface compared with the top and base rails, resulting in a severe fungal attack. The decking boards exhibited severe fungal decay primarily in the end parts. However, the rails and balusters without checks and posts were virtually free of fungal attack irrespective of the preservative penetration measures. Copper content in the soil 5 cm away from the deck was less than 150 mg/kg, implying that copper movement in the soil was very limited. These results suggest that the inhibition of surface propagation and the protection of end surfaces are essential factors in increasing the longevity of treated wooden decks; further, the results also showed that the deck was within an acceptable range from the point of copper contamination.