• Title/Summary/Keyword: Value added service

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TOSS: Telecom Operations Support Systems for Broadband Services

  • Chen, Yuan-Kai;Hsu, Chang-Ping;Hu, Chung-Hua;Lin, Rong-Syh;Lin, Yi-Bing;Lyu, Jian-Zhi;Wu, Wudy;Young, Hey-Chyi
    • Journal of Information Processing Systems
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    • v.6 no.1
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    • pp.1-20
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    • 2010
  • Due to the convergence of voice, data, and video, today's telecom operators are facing the complexity of service and network management to offer differentiated value-added services that meet customer expectations. Without the operations support of well-developed Business Support System/Operations Support System (BSS/OSS), it is difficult to timely and effectively provide competitive services upon customer request. In this paper, a suite of NGOSS-based Telecom OSS (TOSS) is developed for the support of fulfillment and assurance operations of telecom services and IT services. Four OSS groups, TOSS-P (intelligent service provisioning), TOSS-N (integrated large-scale network management), TOSS-T (trouble handling and resolution), and TOSS-Q (end-to-end service quality management), are organized and integrated following the standard telecom operation processes (i.e., eTOM). We use IPTV and IP-VPN operation scenarios to show how these OSS groups co-work to support daily business operations with the benefits of cost reduction and revenue acceleration.

Aromatherapy Healing-based Fusion, Complex Social Service Professional Training Program Development and Application Case Study - Gwangju is the center of the city - (향기치유기반 융·복합 사회서비스 전문인력 양성 교육프로그램 개발 및 적용사례 연구 -광주광역시 중심으로-)

  • Jung, Sook-Heui;Park, Hee-young
    • Journal of the Korea Convergence Society
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    • v.13 no.5
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    • pp.103-112
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    • 2022
  • As an alternative to improving the quality of life of the elderly and meeting the needs of high-level care, nursing services and needs, we aim to be the basis for formulating improvement proposals by applying the development of a fragrant healing-based fusion and complex social service professional training program. After conducting a questionnaire survey of 30 trainees in Guangzhou for 16 days from June 14, 2021 to September 23, 2021, and conducted a 7-day questionnaire survey, the education preference survey showed that in the educational preference, aromatherapy education was the highest surveyed at 42.11%, and the need for aromatherapy courses after the application of educational programs was the highest at 50%, and satisfaction was the highest at 48%. Accordingly, this study is used as a basis for the revitalization of the age-friendly industry and aims to contribute to the consolidation of senior care and nursing services and the securing of excellent personnel related to high-value-added fusion and complex social services.

Quality Evaluation of Cheongpomuk Added with Chlorella Powder

  • Nak Hyun CHOI;Hye In JEONG;Nam Yong CHUNG;Mee Hye SHIN
    • The Korean Journal of Food & Health Convergence
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    • v.9 no.4
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    • pp.1-10
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    • 2023
  • This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍/mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85~26.23), a values (-0.44~-5.84) of the Hunter's color values decreased and b value (-10.98 ~4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00~734.20 ㎍/mL), total flavonoids contents (41.00~88.29 ㎍/mL), DPPH free radical scavenging activities (35.10~65.50%) and ABTS radical scavenging activities (50.29~92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93~103.93 g/㎠), chewiness (6.76~3.76 g), springiness (4.92~4.36 %), and gumminess (147.70~94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.

Changes in Spatial Distribution of Core Manufacturing and Service Industries of the Fourth Industrial Revolution (4차 산업혁명 관련 공통 세부업종 제조업 및 서비스업의 수도권 내 공간적 분포 변화)

  • Jaewon Kim;Soonbeom Ahn;Up Lim
    • Journal of Information Technology Services
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    • v.22 no.2
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    • pp.1-21
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    • 2023
  • Due to the convergence and complexity of the 4th Industrial Revolution, the boundaries between industries have become unclear and ambiguous. Consequently, there is a lack of research on how firms engaged in this industry are changing their location behavior. Recently, some attempts to classify the industrial groups of the 4th Industrial Revolution and their detail occupations have been made, and this study adopts the classification of Lee and Jung (2020) of the Korea Institute for Industrial Economics & Trade. In this study, the 18 detailed industries commonly included in multiple industrial groups are defined as 'core industries' and are classified into manufacturing and service industries to explore the spatial patterns of firms' location. Specifically, this study aims to examine how the location behavior of firms in core industries of the 4th Industrial Revolution has changed from 2010 to 2019 in the Seoul metropolitan area, using the 「National Business Survey」 data. We employed two methods based on spatial auto-correlation: (i) spatial kernel density estimation analysis and (ii) local Moran's Ii analysis. The results indicate that the core industry firms form more distinct and larger clusters in 2019 based on the clusters formed in 2010. Specifically, manufacturing industry firms tended to concentrate in the southern region of Gyeonggi and parts of Seoul, while serivce industry firms were more concentrated in Seoul. These core industries play a critical role in industries and are closely related to the ICT industries, which generate high-added value and increase productivity in the front and rear industries. This study reveals that the agglomeration of these industries in specific regions is intensifying and may exacerbate regional inequality.

Effect of Salicornia herbacea L. Powder on the Quality Characteristics of Bread (함초 분말 첨가가 식빵의 품질 특성에 미치는 영향)

  • Bae, Jong-Yoon;Park, La-Young;Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.9
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    • pp.1196-1201
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    • 2008
  • This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

Effect of Prunus mume Byproduct Obtained from Liqueur Manufacture on Quality Characteristics of Noodles (국수의 품질에 미치는 매실 리큐르 제조 부산물인 매실과육의 첨가효과)

  • Park, La-Young;Chae, Myoung-Hee;Lee, Shin-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.10
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    • pp.1461-1466
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    • 2006
  • The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

A Study on the Optimization of Rice Pasta with Addition of Mulberry Leaf Powder (뽕잎 분말 첨가 쌀 파스타 제조의 최적화에 관한 연구)

  • Song, Eun-Ju;Kim, Ki-Bbeum;Lee, Kwang-Suk;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.16 no.4
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    • pp.286-296
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    • 2010
  • The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

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Development of the Model for Total Quality Management and Cost of Quality using Activity Based Costing in the Hospital (병원의 활동기준원가를 이용한 총체적 질관리 모형 및 질비용 산출 모형 개발)

  • 조우현;전기홍;이해종;박은철;김병조;김보경;이상규
    • Health Policy and Management
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    • v.11 no.2
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    • pp.141-168
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    • 2001
  • Healthcare service organizations can apply the cost of quality(COQ) model as a method to evaluate a service quality improvement project such as Total Quality Management (TQM). COQ model has been used to quantify and evaluate the efficiency and effectiveness of TQM project through estimation between cost and benefit in intervention for a quality Improvement to provide satisfied services for a customer, and to identify a non value added process. For estimating cost of quality, We used activities and activity costs based on Activity Based Costing(ABC) system. These procedures let the researchers know whether the process is value-added by each activity, and identify a process to require improvement in TQM project. Through the series of procedures, health care organizations are service organizations can identify a problem in their quality improvement programs, solve the problem, and improve their quality of care for their costumers with optimized cost. The study subject was a quality improvement program of the department of radiology department in a hospital with n bed sizes in Metropolitan Statistical Area (MSA). The principal source of data for developing the COQ model was total cases of retaking shots for diagnoses during five months period from December of the 1998 to April of the 1999 in the department. First of the procedures, for estimating activity based cost of the department of diagnostic radiology, the researchers analyzed total department health insurance claims to identify activities and activity costs using one year period health insurance claims from September of the 1998 to August of the 1999. COQ model in this study applied Simpson & Multher's COQ(SM's COQ) model, and SM's COQ model divided cost of quality into failure cost with external and internal failure cost, and evaluation/prevention cost. The researchers identified contents for cost of quality, defined activities and activity costs for each content with the SM's COQ model, and finally made the formula for estimating activity costs relating to implementing service quality improvement program. The results from the formula for estimating cost of quality were following: 1. The reasons for retaking shots were largely classified into technique, appliances, patients, quality management, non-appliances, doctors, and unclassified. These classifications by reasons were allocated into each office doing re-taking shots. Therefore, total retaking shots categorized by reasons and offices, the researchers identified internal and external failure costs based on these categories. 2. The researchers have developed cost of quality (COQ) model, identified activities by content for cost of quality, assessed activity driving factors and activity contribution rate, and calculated total cost by each content for cost for quality, except for activity cost. 3. According to estimation of cost of quality for retaking shots in department of diagnostic radiology, the failure cost was ₩35,880, evaluation/preventive cost was ₩72,521, two times as much as failure cost. The proportion between internal failure cost and external failure cost in failure cost is similar. The study cannot identify trends on input cost and quality improving in cost of qualify over the time, because the study employs cross-sectional design. Even with this limitation, results of this study are much meaningful. This study shows possibility to evaluate value on the process of TQM subjects using activities and activity costs by ABC system, and this study can objectively evaluate quality improvement program through quantitative comparing input costs with marginal benefits in quality improvement.

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A Study on the Production-Consumption Behavior of Digital Game: Based on Semiotic Analysis of the Labortainment Game (디지털 게임의 '생산적 소비' 행위에 관한 연구 : 레이버테인먼트 게임의 기호학적 분석을 중심으로)

  • Kim, Eun-Jung
    • Journal of Korea Game Society
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    • v.10 no.6
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    • pp.79-87
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    • 2010
  • Through the development of digital technology digital game is becoming a fusion of work and play. The aim of this article is to define the concept of labortainment game that playing the game as a consumer is connected with work to create new value-added economic production and to ascertain the characteristics of labortainment game through a semiotic approach. Digital Game has evolved into a more advanced from which accumulated game data is used as something of value in itself for facilitating collaboration as well as entertainment value of games. Labortainment game fills game developer's hidden desire through using the game data produced by the collective amusements for external service.

Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce (함초 추출액을 첨가한 브라운 소스의 품질 특성)

  • Kim, Ja-Kyoung;Hahm, Moon-Hoon
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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    • pp.184-191
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    • 2013
  • This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at $20^{\circ}C$ and $60^{\circ}C$ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.