• Asia pacific journal of information systems
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• v.1 no.1
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• pp.147-163
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• 1991

The insurance industry is highly competitive since it is difficult to differentiate one company's service from another. This paper examines how Ankuk Fire & Marine Insurance has differentiated its service and improved its competitive edge against others by using electronic data interchange (EDI). In order to improve its service level, Ankuk Fire Insurance has significantly reduced paper work by transmitting information electronically to its customers. This was possible with standardized product codes and databases which were installed both on the Ankuk and customer premises. Ankuk Fire Insurance transmits its customer's insurance information to the customer's database instead of hand-carrying or mailing it. The main benefits of this has been: (1) fewer errors as data does not need to be re-entered, (2) faster customer service with electronic data delivery, and (3) better quality customer service due to highly structured relationships with customers. EDI will soon be available to all insurance companies due to the goverment's aggressive promotion of a KTNet plan. Ankuk Insurance, therefore, needs to adopt the standardized protocol recommended by KTNet and develop new products which will give them a competitive edge and minimize the possibilities of losing their clients to other insurance firms.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.23 no.60
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• pp.11-22
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• 2000

The main objective of this research is to analyze an order point and an order quantity of a distribution center and each branch to attain a target service level in multi-level inventory distribution system. In case of product item, we use the item with low volume of average monthly demand. Under the continuous review method, the distribution center places a particular order quantity to an outside supplier whenever the level of inventory reaches an order point, and receives the order quantity after elapsing a certain lead time. Also, each branch places an order quantity to the distribution center whenever the level of inventory reaches an order point, and receives the quantity after elapsing a particular lead time. When an out of stock condition occurs, we assume that the item is backordered. For considering more realistic situations, we use generic type of probability distribution of lead times. In the variable lead time model, the actually achieved service level is estimated as the expected service level. Therefore, this study focuses on the analysis of deciding the optimal order point and order quantity to achieve a target service level at each depot as a expected service level, while the system-wide inventory level is minimized. In addition, we analyze the order level as a maximum level of inventory to suggest more efficient way to develop the low demand item model.

• Journal of the Korea Society of Computer and Information
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• v.7 no.3
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• pp.115-121
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• 2002

This paper discussed to design system to overcome time, place and service limitation in the case of extracting traffic on active service in the ATM network. There are several specification in this system : for a remote control function, a real-time traffic extraction from ATM link on service without affect in-service, and an O&M(Operating and Maintenance) cost down effect. This paper include the requirement, module structure, operating characteristics and command for the developing function. This product installed at the KT's telephone office. And we have tested the stability, reliability and functionality. As the result, it was verified that this system commercially is abel to use without especial problem. Hereafter, we are improving module structure for the cost down.

• Journal of the Korean Society of Clothing and Textiles
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• v.45 no.4
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• pp.612-629
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• 2021

This research started from hypothesizing that people hesitate to use a fashion sharing economy service due to the consumers' concerns or fears about contagion. The study explores how backstage information can affect consumers' responses to this service, especially their perceived risk and transparency. An online experiment was conducted to test the research questions through Amazon MTurk. The data of 351 participants in total were analyzed. The results show that backstage information, presenting hidden information with images of various product journeys, from packaging to return and laundry, had a positive effect on transparency as well as perceived risk. Both transparency and perceived risk positively affected the service's perceived honesty, and honesty also positively affected consumer engagement. Through the findings that providing backstage information had a positive effect on perceived risk, but the risk had a positive effect on perceived honesty, we can expect the reaction to the information itself to possibly be negative. However, consumers can consider the service as honest at least, which opens the possibility of expecting positive consumer attitudes or responses in a market in the near future.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.11
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• pp.1534-1538
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• 2020

Smart farming education service focuses on the dissemination of farming information that is the farming knowledge, farming skill, and farmer's experiences and knowhow, etc. This farming information is supposed from current activities, farming product and from the experience of farmer on the field. If the information is not available, or if available and not in a form that is amenable to being brought to the end producer then the process stalls at this point. The core component of the automation process for smart farming education service is the creation of a data store which will be a repository for the information of the smart farming education. The farming sector will benefit immensely from the implementation of farming data in farming contents repository which will serve as the knowledge base for the smart farming education service.

• Journal of Digital Convergence
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• v.11 no.5
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• pp.385-394
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• 2013

Recently, as the healthcare market is globalized, the importance of the information on the Internet has been recognized. In this study, the analysis by research model with hypothesis that benefit sought factors of health tourism have a positive effect on behavioral intention of destination selection through tourism brand equity by internet information was carried out. As a result of analysis, benefit sought factors like as health and beauty did not have a positive effect on brand cognition and perceived quality but benefit sought factors like as service and nature had a positive effect on brand cognition and perceived quality. However, benefit sought like as experience did not have a positive effect on brand cognition and perceived quality. And brand equity like as brand cognition and perceived quality had a positive effect on behavioral intention. Thus, according to the results of these hypotheses, policies that foster health tourism in Jeju region will be followed based on product development that considering the importance of the existing service and cognition.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of Korea Technology Innovation Society
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• v.9 no.2
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• pp.325-349
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• 2006

This paper focuses to identify and analyze the influence of product/market characteristics on the performance of new ventures. An empirical result points that some factors playa role. High channel dependence and made-ta-order supply have negative impact on venture performance, while high service requirements have a positive influence. Summing up the findings of this study, we suggested the implications for defining the battle-grounds where new ventures have a better chance.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.6
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• pp.123-138
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• 2017

This study aims to identify the characteristic variables of businesses that would impact the choice of their type in the 6th industry and analyze how they work. To this end, this study analyzed data of 752 businesses certified as belonging to the 6th industry in 2015 through the classification and regression tree (CART) algorithm in decision tree analysis. The results of analysis showed that the type of agricultural product processing affected shaping the type of the 6th industry at the early stage of growth while the type of agricultural product processing, the type of service, region and sales volumes at the stage of growth and service strategy and the type of agricultural product processing at the stage of maturity. These findings empirically identified key business factors that could support businesses in the 6th industry at each stage of growth and presented a direction forward for support of the 6th industry.