• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.11a
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• pp.148-151
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• 2003

Recently school food service operations are confronted with the wide spread pressures for accountability and the need to increase productivity. This paper is concerned with the make-or-buy decision framework for school food service systems considering the multi-attributes in the decision making. For the purpose of considering the multi-attributes analysis method in decision making for the school foodservice, we developed a make-or-buy decision framework using the multi-attribute analysis method, analytic hierarchy process, AHP method for school food service system. Finally, we developed a systematic and practical solution builder for a three-step decision support system in the view of 1) brainstorming for the idea generation, 2) analytic hierarchy process, AHP as a multi-attribute structure ed analysis method, and 3) aggregation logic model to integrate the results of reviewers. We developed web based program and applied it to a school foodservice problem.

• Journal of the Korean Operations Research and Management Science Society
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• v.33 no.2
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• pp.115-135
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• 2008

An interesting problem in capacitated supply chains is how to guarantee customer service levels with limited resources. One of the common approaches to solve the problem is differentiating service depending on customer classes. High-priority customers receive a better service at the cost of low-priority customers' service level. One of common criteria to determine a customer's priority in practice is whether he has made a reservation before arrival or not. Customers with a reservation usually receive service based on the time the reservation was made. We examine the effect this advance information of customer arrival has on customer service levels. We show the trade-offs between the leadtime and other system characteristics such as the proportion of high-priority customers. when the service level is high. We also suggest how to differentiate service using the asymptotic ratio of the service levels for both types of customers.

• Journal of Korean Society for Quality Management
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• v.28 no.4
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• pp.47-66
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• 2000

In recent, keeping and developing relationships with current customers is a key service business goal, and service recovery efforts is to be the essence of service business strategy. But many researchers have neglected to focus on that issue. So this research is intended to explore service quality factors that include service recovery efforts and grip those difference among service operations systems. Service operations systems are divided into three categories. Our study results suggest that customer oriented firms need to develop a comprehensive service recovery system and must include service recovery as a service quality factor.

• Journal of the Korean Operations Research and Management Science Society
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• v.32 no.3
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• pp.17-31
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• 2007

In this paper, we consider a service system with bi-functional servers, which can switch between the primary service room and the secondary room. A service policy is characterized by the switching paints which depend on the queue length in the primary service room and the service level requirement constraint of the secondary room. The primary service room is modeled as a Markovian queueing system and the throughput of the primary service room is function of the total number of bi-functional servers. the buffer capacity of the primary service room, and the service policy. There is a revenue obtained from throughput and costs due to servers and buffers. We study the problem of simuitaneously determining the optimal number of servers, buffer capacity, and service policy to maximize profit of the service system, and develop an algorithm which can be successfully applied with the small number of computations.

• Journal of the Korea Safety Management & Science
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• v.8 no.6
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• pp.109-118
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• 2006

This paper proposes service layout strategy considering service characteristics by the use of benchmarking production system such as layout by P-Q chart, improvement tool, automated system, Toyota production system and lean production system. This paper represents operation methodology of statistical process control using control chart for service performance outcomes.

• Journal of the Korean Operations Research and Management Science Society
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• v.4 no.1
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• pp.51-67
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• 1979

This paper considers the problem of determining an optimal dynamic operating policy for a two-stage tandem queueing service system in which the service facilities (or stages) can be operated at more than one service rate. At each period of the system's operation, the system manager must specify which of the available service rates is to be employed at each stage. The cost structure includes an operating cost for running each stage and a service facility profit earned when a service completion occurs at Stage 2. We assume that the system has a finite waiting capacity in front of each station and each customer requires two services which must be done in sequence, that is, customers must pass through Stage 1 and Stage 2 in that order. Processing must be in the order of arrival at each station. The objective is to minimize the total discounted expected cost in a two-stage tandem queueing service system, which we formulate as a Discrete-Time Markov Decision Process. We present analytical and numerical results that specify the form of the optimal dynamic operating policy for a two-stage tandem queueing service system.

• Journal of the Korean Operations Research and Management Science Society
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• v.7 no.1
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• pp.45-50
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• 1982

The present paper provides a method for solving a complementary programming problem with quadratic objective function subject to linear constraints. The procedure developed is based on the simplex method for quadratic programming problem. An example is added to illustrate the procedure.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2004.05a
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• pp.710-713
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• 2004

There have been numerous research and development efforts to automate business processes or execute business processes automatically. Especially, Web service is considered to be one of the most promising technologies. Existing Web service composition languages such as BPEL (Business Process Execution Language) and BPML (Business Process Modeling Language) do not provide full semantic support for business processes. This paper proposes a 3-layer model that consists of business process layer and service layer which can seamlessly integrates business process semantics with service semantics. The proposed model and architecture will enable effective management of business processes as well-defined corporate assets, services that execute tasks to achieve goals of business processes, and software components that comprise services.

• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2001.10a
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• pp.171-174
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• 2001

This study investigates the differences in critical dimensions which impact on operations and strategy in Internet EC of service related intangible product. For this purpose, services are newly classified by two selected dimensions such as 1)the proportion of substitute by on-line, and 2)the needs of interaction and customization. Secondly, on the classification of services, the differences of 1) customer needs of geographical accessibility, 2) needs of cooperation with off-line functions, and 3) customer purchase intention in Internet EC are tested among classified groups. Finally, implementations on operations and strategy in Internet EC are suggested, based on the results of analysis. Data are collected by the survey on the customer groups, and analyzed by statistical method, such as mean score plot, cluster analysis, and analysis of variance.