• 경영과학
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• 제20권2호
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• pp.135-149
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• 2003

Developing a proper program for customer evaluation is one of the most imminent tasks to implement CRM (Customer Relationship Management). Design of the Customer Value model is an important key to the customer evaluation progrgm. This paper proposes two models for estimating Customer Value. The first one is a Description Model for Customer Value based on customer CSI (Customer Satisfaction Index) data. This model represents as quantitative numbers what customers feel from the company or the service. The second one is a Prediction Model which employs factor analysis and regression to predict customer value. This paper exploits the two models to evaluate Customer Value as well as for customer behavior prediction.

• 한국농촌건축학회논문집
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• 제7권2호
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• pp.1-8
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• 2005

In a rural house, it is necessary to make a quality model that choose effective design value engineering. So more effective models, this study examine requests of a rural house project designers, constructors, and tenants. Checked items are classified into four groups that working area, dwelling area, constructive and environmental parts. Each groups are also divided into detailed items for basic decisional elements. When basis points sets 10, it can be divided that working area parts 3pts, dwelling area parts 2.5pts, constructive parts 3pts and environmental parts 1.5pts. In this results, we can make a proposal of evaluation on additive value quality model for a rural house in design value engineering.

• 대한가정학회지
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• 제18권1호
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• pp.25-33
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• 1980

Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2000년도 추계학술대회논문집
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• pp.25.2-31
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• 2000

Recently, Fuzzy theory has been applied in evaluation problem. Fuzzy evaluation based on Fuzzy theory can accommodate fuzziness of judgement with people through introducing Fuzzy measure. Representative Fuzzy evaluation is Fuzzy Integral using Fuzzy measure. Definite methodology using Fuzzy Integral HFI(Hierarchical Fuzzy Integrals), HFEA(Hierarchical Fuzzy Evaluation Algorithm), HFP(Hierarchical Fuzzy Process), etc. In this paper, we deal with problem identifying evaluation value using Fuzzy Relation Equation at these Fuzzy evaluation. We verify relation between Input data and Output data through @-operation and apply this to HFP. And that we verify evaluation value which objects of evaluation are able to possess.

• 한국컴퓨터정보학회논문지
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• 제5권2호
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• pp.130-142
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• 2000

본 연구에서는 기술이전과 매매기준을 제공할 수 있는 차원에서 개별기술의 가치평가 모델을 제시하고자 한다. 개별기술 가치평가는 정부. 정책시행기관. 기업 등에서 시급히 해결해야할 과제로 인식되어야 하며 기술평가방법 수단의 객관화. 기술평가의 전문가 양성ㆍ축적, 기술평가기관의 전문화, 공신력 확보, 기술평가결과의 활용 확대 등 개별기술평가제도의 정착이 필요하다. 또한 기술거래소의 설치 운영이 필수적이라는 사고가 정착되어야 한다.

• 복식
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• 제43권
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• pp.125-142
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• 1999

This research was aimed to present a model of clothing products evaluation nd to classify the effect of extrinsic cues on clothing products evaluation. In order to accomplish following subjects were established. First it is to find the effect of extrinsic cues -price brand store - on perceived quality perceived risk perceived value and purchase intention of clothing products. Second it is to formulate a model of clothing products evaluation and find the relation among the variables such as extrinsic cues perceived quality perceived risk perceived value and purchase intention. This research was mainly divided into theoretical and empirical part. In the theoretical part previous theories and studies on clothing products cues clothing products evaluation perceived quality perceived risk and perceived value were examined to establish a research model and to present a theoretical frame for clothing products evaluation. In the empirical research a questionnaire was developed and statistical data were collected from during July 1997. The subjects were 862 women in the age of 20-35 living in Seoul and kyungki region. SAS and LISREL were used to analyze the collected data. frequency percentage factor analysis ANOVA duncan test correlation analysis regression analysis and LISREL were applied. The results of this research are as follows: First perceived quality consists of performance quality external quality and utility quality in a form of multi dimensional structural. Perceived risk is structured by social/resultant risk financial/fashionable risk and performance/management risk. Second this research proved that extrinsic cues are influenced by each individual variable and extrinsic cues interact with each other through the variable. The perceived quality is influenced most by price Among the perceived risk social/resultant risk by brand financial/fashionable risk by price and performance/management risk by store. respectively. Perceived value is inflenced by price and brand. Third in evaluating process consumer use extrinsic cues to first formulate perceived quality and perceived risk of clothing products and then formulate perceived value ot decide on purchase intention.

• 한국전통조경학회지
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• 제34권4호
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• pp.51-56
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• 2016

노거수는 높은 가치를 지니고 있는 재생불능자원이므로 과학적이고 합리적인 가치 평가는 노거수의 보존관리에 있어 매우 중요하다. 그러나 현재 노거수의 가치 평가에 관한 연구와 권위 있는 평가 지표는 매우 부족한 실정이다. 본 연구는 노거수의 특수성을 감안한 가치 요인을 분석하여 합리적인 평가 지표를 선정하고 현실 적용 가능한 가치 평가 모형을 구축하는데 목적이 있다. 노거수의 평가 지표는 경제가치, 과학연구가치, 생태가치, 경관가치, 사회공익가치로 구분된다. 노거수의 가치에 대한 중요 인자는 인문역사, 성장장소, 수목상태, 수형, 수세, 수종, 수관, 보호등급, 성장환경 등 이다. 계층분석법(AHP)을 이용하여 가치 평가 산식을 작성하고 경주의 세계문화유산인 계림숲 내에 위치한 느티나무의 가치 평가를 실시하였다. 느티나무의 가치는 평가결과 491,503,300원으로 추정된다. 연구 결과는 노거수의 가치 감정과 손실 보상에 중요한 자료가 되며 노거수에 대한 보호 의식을 향상시킬 수 있다.

• Journal of Korea Trade
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• 제26권2호
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• pp.65-83
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• 2022

Purpose - The purpose of this study is to evaluate the economic effects of FTAs using the concept of value-added exports. So far, the economic effects of FTAs have been dependent on decrease in import prices due to tariff cuts in importing countries, but the actual tariff reduction need to consider the value added of the exporting countries. Design/methodology - Value-added export refers to the added value created in the exporting country out of total exports. Among value-added exports, direct value-added export is interpreted as the Regional Value Contents (RVC), from which the economic effect of the FTA can be analyzed. A modified GTAP-VA model takes into account RVC in order to estimate accurate effects of FTAs. Findings - By the re-evaluation of the FTA based on the RVC, this paper makes it clear that the economic effects of the existing FTA methodology have the possibility of overestimation. In addition, as a new FTA with a strengthened Rules of Origin (ROO) is being initiated, a negative impact on international trade and GVC utilization may occur. Originality/value - This study introduces the concept of value-added export in analyzing the effects of FTAs. The new analysis methodology of this paper emphasizes the importance of value-added exports. Re-organization of GVCs would change regional trade agreements and empower ROO by weakening existing GVCs and transforming the value chain from global into regional scope.

• 한국식품조리과학회지
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• 제18권6호
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2005년도 추계 학술논문 발표대회
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• pp.157-160
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• 2005

Recently remodelling has been popular with the consensus on the environment protection, resources saving, and regards on the cultural value of buildings. and the remodelling is considered as a useful tool for commercial and apartment buildings. But, in Korea, the remodelling has been introduced recently and there is few reserches on the evaluation methods for value analysis in the remodelling. This research deals with economical selection method among various alternatives for living environment upgrading of old buildings. Also, this reserch studied on the selection method for the architect among various remodelling plans considering cost, building life cycle, and user needs when the remodelling is selected as the most economical method.