• Culinary science and hospitality research
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• v.13 no.2
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• pp.292-302
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• 2007

This is an empirical study on Korean traditional restaurant service providers and customers who get direct service from them. This study focuses on the service performance determiners; customer satisfaction, service quality, service providers' satisfaction and loyalty. In order to meet its purpose, we survey 1,000 customers who have visited Korean traditional restaurants. This survey uses the SERVPERF service quality measuring theory. The results are as follows: First, the service providers' satisfaction have an effect on service quality, so the supervisor of a Korean traditional restaurant should construct a HRM (Human Resources Management) system for increasing employees' satisfaction. Second, employees' loyalty is significant, but its effect is lower than their satisfaction. Third, service quality affects customers' satisfaction and loyalty significantly. Fourth, employees' satisfaction and loyalty considerably influences customers' satisfaction and loyalty. Consequently, restaurant managers put their effort into increasing employees' satisfaction, loyalty, and service quality.

• Journal of Information Technology Applications and Management
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• v.22 no.2
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• pp.95-112
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• 2015

Spread of internet service had a huge effect on usage and spread of SNS world widely. Variety of the service has increased from human network managing to commerce, education, payment method and so on. Also, it is expanding its service territory to not only PC area but also that of mobile equipment with development of information technology. Spread of use on SNS provides existing corporations the expansion of service area. Late SNS starter companies are advancing in diverse way for attracting users by serving shopping, games and other services with association with SNS. Therefore, analysis on consumers' thought and pattern which analyze users' demand, service's function and contents and other factors in order to reflect on plans and operations of SNS is needed. On this perspective, this research is suggesting properties that are crucially related to sustained usage of SNS and study factors of SNS's characteristics that influence trust and satisfaction on SNS and continuous usage intent of SNS.

• Korean Security Journal
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• no.17
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• pp.317-336
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• 2008

The purpose of this study is to progress foreign secret service's human intelligence(HUMINT) activity through case study. This study presents confrontation way of our country analyzing characteristic of foreign secret service's human intelligence(HUMINT) activity and examples concretely. The examples that is used this study is foreign secret service's human intelligence(HUMINT) in USA and Japan. The following was the result of the study. First, we need importance awareness of persons security that correspond in foreign secret service's human intelligence activity. Second, we must secure administrative means for persons security means to correspond in foreign secret service's human intelligence (HUMINT) activity. Third, we must raise anti-espionage ability that correspond in foreign secret service's human intelligence(HUMINT) activity.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.253-266
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• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• Asia Marketing Journal
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• v.24 no.3
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• pp.121-130
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• 2022

To achieve the widespread use of Mobility as a Service (MaaS), a novel transportation platform, it is important to increase consumers' intention to use MaaS. Therefore, this study clarifies the determinants of consumers' intention to use MaaS based on the UTAUT2 model. The research model is tested using structural equation modeling based on data from a web-based questionnaire survey of Japanese consumers. The results show that performance expectancy, social influence, hedonic motivation, and price value have significant effects on the intention to use MaaS. Moreover, the relationship between the intention to use MaaS and independent variables is moderated by old age. Theoretical and practical implications are discussed based on the findings.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.148-160
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• 2000

The purpose of this research was to analyze the tasks on foodservice ․ clinical nutrition service in hospital dietetic departments. A survey of 30 hospital food and nutrition service departments was undertaken and detailed informations were collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Regarding dietitian's training period, 38.6% dietitians answered that they spent 1~2 years in mastering food service management. 28.4% dietitians replied that they needed 2~3 years in learning clinical nutrition management. It was shown that 48.9% dietitians were engaged in food service management, while 26.7% were engaged in clinical nutrition and 26.7% were engaged in both. The 13 elements of food service management showed low performance level. These elements were food temperature, food intake, menu selection, contaminated substances and serving mistake and reliance on hospital food. These should be controlled with caution. The average score of dietitian's life satisfaction within the work place was 3.42 out of 5. The most dissatisfactory element was physical environment of the workplace. 5 elements for improving nutrition service activities showed low performance level with high importance score. Problem analysis showed low difference score between importance and performance level. Hospitals under contract foodservice management received higher points on clinical nutrition performance(P<.05) than hospitals under self-operated foodservice management.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.227-246
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• 2000

A few years ago, hotel service was not usual to the people very much but it's normally usual only for the higher-grade people. However now a days, it's expected that hotel service is universal one with changing of life style. It's rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That's why we cannot help thinking it the very important point at the hotel service. So we would 1ike to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.2B
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• pp.144-156
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• 2003

Internet/Intranet has been continuously enhanced by new emerging IP technologies such as differentiate service(DiffServ), IPSec(IP Security) and MPLS(Multi-protocol Label Switching) traffic engineering. According to the increased demands of various real-time multimedia services, ISP(Internet Service Provider) should provide enhanced end-to-end QoS(quality of service) and security features. Therefore, Internet and Intranet need the management functionality of sophisticated traffic engineering functions. In this paper, we design and implement the performance management functionality for the guaranteed end-to-end QoS provisioning on MPLS-based VPLS(Virtual Private LAN Service). We propose VPLS OAM(Operation, Administration and Maintenance) for efficient performance management. We focus on a scheme of QoS management and measurement of QoS parameters(such as delay, jitter, loss, etc.) using VPLS OAM functions. The proposed performance management system also supports performance tuning to enhance the provided QoS by re-adjusting the bandwidth of LSPs for VPLS. We present the experimental results of performance monitoring and analysis using a network simulator.

• Journal of Korean Society of Archives and Records Management
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• v.12 no.2
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• pp.163-179
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• 2012

The author discusses the nature and scope of archival reference service through the debate to user studies in the 1980s and the 1990s. Until the 1990s, archivists paid little attention to studying their user population. A new approach to archival user service led to the development of various public services of archives and resulted in active interaction with the public. Based on the discussion, the article examines the implication of archival reference service in Korean society.

• Journal of information and communication convergence engineering
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• v.19 no.2
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• pp.73-78
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• 2021

As interest in beauty has increased, various studies have been conducted, and related companies have considered the anthropometric data handled between humans and interfaces as an important factor. However, owing to the nature of 3D human body scanners used to extract anthropometric data, it is difficult to accurately analyze a user's body shape until a service is provided because the user only scans and extracts data. To solve this problem, the body shape of several users was analyzed, and the collected anthropometric data were obtained using a 3D human body scanner. After processing the extracted data and the anthropometric data, a custom deep learning model was designed, the designed model was learned, and the user's body shape information was predicted to provide a service suitable for the body shape. Through this approach, it is expected that the user's body shape information can be predicted using a 3D human body scanner, based upon which a beauty service can be provide.