• 한국조리학회지
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• 제16권2호
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• pp.258-269
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• 2010

본 연구는 외식 상품의 서비스 품질이 관광 만족도에 미치는 영향 평가에 대해서 분석하였다. 본 연구의 실증분석을 위해서 외식 상품의 서비스 품질은 유형성, 쾌적성, 신뢰성, 친절성, 보증성 요인으로 측정하였고, 외식 상품의 관광 만족도는 기대 효과, 구전 의향, 재구매 의도 요인으로 측정하였다. 외식 상품의 서비스 품질과 관광 만족도 간의 관련성을 검증하기 위하여 전체 120개의 조사 표본을 활용하여 다음과 같은 연구 결과를 얻었다. 첫째, 외식 상품의 서비스 품질 특성에 기초하여 서비스 품질 유형을 도출하였다. 둘째, 외식 상품의 서비스 품질은 구매 행동의 만족도에 정의 영향을 미치는 것으로 나타났다. 셋째, 외식 상품의 서비스 품질 유형과 구매 행동 만족도 간의 유의한 차이가 있는 것으로 나타났다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2001년도 추계학술발표논문집 (하)
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• pp.1481-1484
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• 2001

Most implementations of HTTP servers do not distinguish among requests for hypermedia data from different clients. Commercialization of Web site is becoming increasingly common. Therefore providing quality of service with members paying to the site is often an important issue for the hosts. For some uses, such as web prefetching or multiple priority schemes, different levels of service are desirable. We propose server-side TCP connection management mechanisms to provide two different levels of Web service, high and regular levels by setting different timeout for inactive connection. Therefore this mechanism can effectively provide different service classes even in the absence of operating system and network support.

• 한국동물위생학회지
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• 제21권4호
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• pp.379-383
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• 1998

This survey was carried out to determine 5 residual sulfonamides(sulfamerazine : SMR, sulfamethazine : SMT, sulfamonomethoxine : SMM:, sulfadimethoxine : SDM, sulfaquinoxaline : SQX) in muscle of mouse. For this investigation, pertaining detection wavelength, residual levels and residual times in muscle of mouse were summarized as follows ; 1. Pertaining detection wavelength of 5 residual sulfonamides(SMR, SMT, SMM, SDM, SQX) was 270nm by HPLC/UV detection. 2. After 1 day put a stop to sulfonamides administration, residual levels was 1∼l.5ppm, but were not detected at day 7 3. Withdrawal time of 5 sulfonamides were about 7 days suspectly.

• 한국항만경제학회지
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• 제32권2호
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• pp.137-156
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• 2016

본 연구 목적은 컨테이너 전용부두의 최적 서비스 수준, 즉 선석 수에 따른 최적의 선석점유율과 선박 대기율을 분석하는 것이다. 연구는 국내 대표항만인 부산신항 P부두의 최근 3년간의 선박 접안 실적 자료를 토대로 시뮬레이션 모델을 개발 및 적용하여 선석 수를 달리하면서 시뮬레이션에서 얻은 결과를 활용하였다. 이 결과와 P항만의 최근 3년간의 재무 자료와 체선 체화에 따른 비용 등을 터미널운영사(TOC), 선사 및 화주의 입장에서 경제성을 분석하여 순이익이 최고인 선석점유율과 선박대기율을 최적 서비스 수준으로 도출하였다. 연구 결과, 컨테이너 부두 4선석은 선석점유율 63.4%와 선박대기율 10.6%에서, 5선석은 선석점유율 66.0%와 선박대기율 9.6%에서, 6선석은 선석점유율 69.0%와 선박대기율 8.5%에서 최적 서비스 수준으로 분석되었다. 반면 해양수산부의 2013년 연구 결과에서는 4선석에서 선석점유율 57.1%와 선박대기율 7.4%에서, 5선석에서는 선석점유율 63.4%와 선박대기율 6.6%에서, 6선석은 선석점유율 66.6%와 선박대기율 5.6%에서 최적 서비스 수준을 분석하였다. 결과적으로, 최적 서비스 수준은 분석 시점에 따라 달라질 수 있음을 알 수 있었다. 즉, 최적 서비스 수준을 산정함에 있어서 영향을 주는 요인으로는 환율, TEU당 수입 및 비용, TEU당 재고유지비, 유가 등으로 최적 서비스 수준은 절대적으로 확정되는 것도 아님을 알 수 있었다. 따라서, 컨테이너 항만의 최적 서비스 수준은 경기의 변동, 유가, 환율 등의 여러 요인에 따라 달라질 수 있으므로 항시 이러한 변동 요인을 빠르게 반영하여 고려할 필요가 있음을 알 수 있다.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.

• 대한안전경영과학회지
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• 제8권2호
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• pp.115-128
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• 2006

The study analyzes those relations of customer service level of each sales branch, level of cooperations among branches, and overall system-wide service level for an item. Under the continuous review method, each sales branch places an order to the outside supplier, and the each branch receives the order quantity after elapsing a certain lead time. Under these circumstances, those branches with stockout condition may be supplied by other branches with keeping stocks to cover the shortages. This policy generally increases the system-wide customer service level for an item throughout cooperations for the safety plan among branches. Therefore, in the context of inventory policy, the decision rules to determine the proper branch levels of service and cooperation levels of service are important goals in terms of attaining desired system-wide service level. This research has suggested the method and procedure to reach above goals.

• Journal of the Optical Society of Korea
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• 제18권5호
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• pp.466-471
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• 2014

An asynchronous optical packet-switching (AOPS) node with load-balancing capability can achieve better performance in reducing the high packet-loss ratio (PLR) and time delay caused by unbalanced traffic. This paper proposes a novel dynamic load-balancing algorithm for an AOPS node with limited buffer and without wavelength converters, and considering the data flow distribution and service levels. By calculating the occupancy state of the output ports, load state of the input ports, and priorities for data flow, the traffic is balanced accordingly. Simulations demonstrate that asynchronous variant data packets and output traffic can be automatically balanced according to service levels and the data flow distribution. A PLR of less than 0.01% can be achieved, as well as an average time delay of less than 0.46 ns.

• 경영과정보연구
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• 제13권
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• pp.71-97
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• 2003

As an electronic commerce grows in a rapid speed today, it has a great effect on not only our consuming lives but also the marketing activities. The study on involvement levels and consumer satisfaction in physical market in the existing studying papers in home was made progress rapidly. But, the study on involvement levels and consumer satisfaction in virtual market leaves much to be desired. This paper aims at considering the relationship between the involvement levels and the consumer satisfaction factors in the electronic commerce through the internet shopping mall whose importance is emphasized day by day. In this paper, three following questions were studied: (1) what is the difference among the factors(product/service/image) of consumer's satisfaction in accordance with consumers' involvement levels, (2) what is the difference in an intention of repurchase in accordance with the consumers' satisfaction factors, and (3) what is the difference in an intention of repurchase in accordance with the involvement levels and the consumers' satisfaction factors. As a result of analysis, only the service one of the factors of consumer's satisfaction has a difference in accordance with high/low involvement, and also, the factors which have an effect on the intention of repurchase were product, service and image.

• 한국식생활문화학회지
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• 제22권6호
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• pp.794-800
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• 2007

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.

• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.