• Journal of Navigation and Port Research
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• v.27 no.3
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• pp.297-306
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• 2003

As the competition in the liner shipping industry is becoming fiercer, the shipping company is trying to find the way to keep the best competitive position by reducing the cost level as low as possible and offering the best quality of service to their customer. In order to achieve this goal, the selection of port and terminal that have the best quality of service and cost effective structure is essential for the shipping line, where they can only have a chance to save the money. In this context, the paper compares three European container terminals in order to understand the factors that have to be considered in the decision making process for the selection of terminal. And its advantages and disadvantages of each type of container terminal operation system were analyzed from the liner shipping company's point of view in terms of cost, time, flexibility, stability, hinterland connection, geographical position and terminal productivity. It is obvious that the cost factors are very important for liner shipping company to select their terminal. However, there might be even more important factors than the cost factors, such as quality of port and terminal service, mutual trust, and possibility of future development.

• Proceedings of the Korea Contents Association Conference
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• 2009.05a
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• pp.325-327
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• 2009

This research seeks to investigate transfer passengers' service evaluations of an airport. Transfer passengers are important for many airlines and hub airports because the needs of transfer passengers are quite different from O&D passengers. Despite the increasing importance of transfer passengers for airport operations, little research has been done to analyze their needs toward airport services. The data are collected from Japanese and Chinese transfer passengers to investigate airport services at Incheon International Airport. Through the survey, this research investigates the effects of important airport service attributes on customer satisfaction and behavioral intentions.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.37 no.3
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• pp.75-81
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• 2014

To establish a new creative economy, the worldwide efforts have been made to wriggle out the old economic paradigm after the financial crisis of 2008. When it comes to the limitation of the viability. the start up companies have a high risk of failure. Therefore business incubator (BI) should carry out the role to improve their viability. As for the maximization of the effect on the business incubating services as move in companies, it is important for BI to increase the level of business incubating services by the systemic and scientific measurement. This study showed that the quality of the BI center services was measured by Kano analysis and the previous research as follows. First, BI quality attribute by Timko's customer satisfaction came out into the attractive qualities on the 14 items that amount to the 70% of 20 business incubating services items. It is desirable to perform the strategy for the satisfaction. Secondly, basic business incubating services were interpreted as the one-dimensional quality like incubating spaces, parking facilities, security facilities, industry technology development funds, and incubating managers. Finally, training and educational service was recognized as indifferent quality. Futhermore, the improvement and the limitation of this study as well as the interpretation of analysis results are also provided.

• Journal of Korean Society of Water and Wastewater
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• v.34 no.5
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• pp.311-321
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• 2020

In this study, a model to optimize residual chlorine concentrations in a water supply system was developed using a multi-objective genetic algorithm. Moreover, to quantify the effects of optimized residual chlorine concentration management and to consider customer service requirements, this study developed indices to quantify the spatial and temporal distributions of residual chlorine concentration. Based on the results, the most economical operational method to manage booster chlorination was derived, which would supply water that satisfies the service level required by consumers, as well as the cost-effectiveness and operation requirements relevant to the service providers. A simulation model was then created based on an actual water supply system (i.e., the Multi-regional Water Supply W in Korea). Simulated optimizations were successful, evidencing that it is possible to meet the residual chlorine concentration demanded by consumers at a low cost.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.581-588
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• 2004

The purpose of this study was to test the moderating effect of value on relationship between foodservice quality and satisfaction in family restaurant. Accordingly, this study surveyed by questionnaire concerning 18 items of foodservice quality, 1 item of overall satisfaction, 1 item of value as well as respondents' characteristics. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 4 factors were supported, and cronbach's alpha showed that the internal consistency of 4 factors was supported. It was found that satisfaction was influenced by the interaction between 4 factors of service quality and value rather than by either service quality or value directly. Finally, The results indicated that high level of service quality might not lead customer satisfaction because of moderating effect of value.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.77-84
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• 2006

Nowadays, people are more concerned about health food than satisfying their hunger. Therefore, media presents programs related to health food such as dietary food, traditional food, and herbal items. The trend has emphasized the importance of traditional food items and the need for a 'han-bang' menu development The purpose of this study was to identify the perception of herbal items and other food items used in medicinal cuisine in the Seoul Area. Out of 300 questionnaires distributed, 287 were collected and analyzed. Descriptive analysis, factor analysis, ANOVA, and T-test were conducted using SPSS 12.0 for windows. This study identified that the perception of herbal items was influenced by age, education, and wage level. Daily eating habits partially affected on the perception of herbal items. Accordingly, these findings indicate that it is necessary for 'han-bang' menu' development set to target market.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.425-431
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• 2007

This study focused on the attribution factors affecting customers' satisfaction and revisit behaviors related to ice cream stores. For this study, 180 ice cream consumers who were patrons of ice cream franchise stores were randomly selected. Among them, 31 did not completed the survey. Therefore, a total of 149 survey questionnaires were analyzed for the results. All results were carried out using the frequency, factor analysis, cross tabs, and regression procedure of the SPSS 10.0 package. The results indicated that customers who visit ice cream stores $2{\sim}3$ times per month have a preference for a particular ice cream store. Determinant factors for ice cream specialty stores were summarized as the extensiveness of the menu, advertisements and familiarity, economical benefits, convenience inside the store, location and accessibility, and kindness. Among these, four factors (extensiveness of menu, advertisement and reputation, economical benefits, location and accessibility) significantly affected the level of customer satisfaction.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.1-17
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• 2006

This study is to develop a viable measurement tool of crowdedness in restaurants. First, to measure customer’s awareness of crowdedness related to each different environmental factor in a restaurant, 49 factors of crowdedness awareness were selected based on the previous studies and then properties of each factor affecting customer’s satisfaction for crowdedness were analyzed. To analyze effects of each factor upon the satisfaction rate, a Multiple Regression Analysis was conducted with the crowdedness awareness as an independent variable and satisfaction of crowdedness as a dependent variable. The results showed that when an analysis of the environmental factors in the crowdedness awareness was conducted in an effort to develop a measurement tool of crowdedness awareness in restaurants, that would be fit for the domestic food service market, based upon 49 factors of restaurant environment. Focusing on expectation and satisfaction rate, it was found that rating the satisfaction level would be a much more effective tool to measure crowdedness awareness because satisfaction rate appeared to be more closely related to the awareness than the results obtained from the Multiple Regression Analysis with a difference between expectation and satisfaction scores as an independent variable.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.4
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• pp.1282-1301
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• 2015

Traditional infrastructure has been superseded by cloud computing, due to its cost-effective and ubiquitous computing model. Cloud computing not only brings multitude of opportunities, but it also bears some challenges. One of the key challenges it faces is recovery of computing nodes, when an Information Technology (IT) failure occurs. Since cloud computing mainly depends upon its nodes, physical servers, that makes it very crucial to recover a failed node in time and seamlessly, so that the customer gets an expected level of service. Work has already been done in this regard, but it has still proved to be trivial. In this study, we present a Cost-Time aware Genetic scheduling algorithm, referred to as CTaG, not only to globally optimize the performance of the cloud system, but also perform recovery of failed nodes efficiently. While modeling our work, we have particularly taken into account the factors of network bandwidth and customer's monetary cost. We have implemented our algorithm and justify it through extensive simulations and comparison with similar existing studies. The results show performance gain of our work over the others, in some particular scenarios.