• Culinary science and hospitality research
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• v.23 no.4
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• pp.203-215
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• 2017

The purpose of this study is to investigate the effect of educational service quality on educational satisfaction and job usability. The results of the analysis are as follows. First, based on the theoretical background, factor analysis and reliability analysis were conducted. Five factors of tangibility, responsibility, reactivity, assurance, and empathy were found in the educational service quality. In addition, it was confirmed that there was no problem as a single factor in educational satisfaction and job availability, and these factors showed high reliability and validity. Second, in the relationship between educational service quality and educational satisfaction, all five factors which education service quality factors were found to affect educational satisfaction. The higher the factor of educational service quality, the students will be able to increase their satisfaction with education, which was a degree of satisfaction with the education of contract department. Third, in the effects of educational service quality factors on job availability, tangibility, responsibility, reactivity, and assurance have no effect and empathy affects job availability. In this study, although the factors of education service quality is high except empathy, it is not possible to increase the job availability that leads to successful business results. Fourth, job availability affects educational satisfaction. Therefore, the higher the level of job availability, educational satisfaction will also increase. The following are implications of this study. First, high-quality lectures, hands-on training, and educational programs are needed and values that students pursue must continuously increase. Second, there is a need for measures to improve job availability such as the formation of curriculum related to jobs and the demand for the training courses of restaurants.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• Journal of the Korean housing association
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• v.18 no.6
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• pp.93-101
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• 2007

This study was to find out users' satisfaction on the dormitory of high school in Jeonju City and to propose it's physical environmental improvement directions. This was performed by a questionnaire survey method, and the questionnaire was designed by researchers considering relative literatures. Data were collected from 200 students, who had been dwelling 4 high school dormitories in Jeonju City. By analyzing those data, findings were as follows: 1) Users of students were satisfied the whole of their dormitory; facilities, spaces, and living. 2) They were highly concerned about a library and a personal unit space in their dormitory. 3) They needed their personal unit space to be designed bedroom+bathroom type with 2 persons' sharing and be equipped one story bed and desk furniture. Also, they needed improvement on heating & cooling, small space and indoor air quality of unit space. 4) The users' satisfaction on unit space were 2.88, and their satisfaction of the technical factor was 2.71 that was the lowest score in them. And The functional factor was highly effected their satisfaction. 5) The space utility and the space size of functional factor, the soundproof, the heating/ventilation and the indoor quality of technical factor, and the privacy of behavior factor were highly correlative to their satisfaction of unit space.

• Current Optics and Photonics
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• v.6 no.1
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• pp.10-14
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• 2022

Low-threshold optical bistability is essential for practical nonlinear optical applications. Many bistable optical devices based on high-quality-factor resonators have been proposed to reduce the threshold intensity. However, demonstrating high-quality-factor resonance requires complex fabrication techniques. In this work, we numerically demonstrate optical bistability with bound states in the continuum in a simple one-dimensional Si photonic crystal. The designed structure supports bound states in the continuum, producing an ultrahigh quality factor without tough fabrication conditions. The threshold intensity of the designed device is 150 MW/cm² at the optical communication wavelength. This scheme may lead to a new class of nonlinear photonics.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.53-53
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• 2008

Piezoelectric transformers have been widely used such as DC-DC convertor, invertor, Ballast, etc. Because, the y have some merits compared with electro-magnetic transformers such as step-up ratio, high efficiency, small size and lg hit weight, etc. Piezoelectric transformer require high electromechanical coupling factor kp in order to induce a large out put power in proportional to applied electric field. And also, high mechanical quality factor Qm is required to prevent mechanical loss and heat generation. In general, PZT system ceramics should be sintered at high temperatures between 1200 and $1300^{\circ}C$ in order to obtain complete densification. Accordingly, environmental pollution due to its PbO evaporation. Hence, to reduce its sintering temperature, various kinds of material processing methods such as hot pressing, high energy mill, liquid phase sintering, and using ultra fine powder have been performed. Among these methods, liquid phase sintering is basically an effective method for aiding densification at low temperature. In this study, In order to comparis on low temperature sintering and solid state sintering piezoelectric transformers, rosen type transformers were fabricated u sing two PZT ceramics compositions and their electrical properties were investigated.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.5
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• pp.752-763
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• 2009

The purpose of this study was to develop an effective marketing strategy for socks made of paper mulberry fiber, a new natural fiber, by understanding consumers' concerns and perception about the product and its quality in several dimensions. The first survey determined their perception of the products' image before using it. The second survey gauged consumer satisfaction with product quality after a two-week home-use test. Factor analysis using Cronbach's a and ANOVA analysis were performed for statistical analysis. In conclusion, consumer image perceptions of socks of mulberry fiber were classified into four categories -'practicality', 'wellbeing', 'high-quality' and 'traditionality'. The survey revealed differences between men's and women's perception of the 'practicality' and 'high-quality' factors. The women recognized a mulberry fiber sock as being more practical but of lower quality than did the men. And the quality satisfaction of the product was classified into four factor 'durability', 'suitability, 'wearability' and 'care-easiness'. In the case of 'suitability', men were more satisfied with the product than the women and in 'suitability' and 'wearability', a group of over 40' year-old consumers was more satisfied. The analysis of a relationship between image perception and satisfaction showed that a consumer group that perceived this product to have more 'practicality', 'high-quality' and 'well-being' was also more satisfied with the product. However, the 'traditionality' factor was unrelated to consumer satisfaction.

• Progress in Superconductivity and Cryogenics
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• v.23 no.4
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• pp.6-9
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• 2021

Superconducting coplanar waveguide (SCPW) resonators with high quality (Q) factor are widely used for developing quantum sensors and quantum information processors. Here we conducted numerical simulations of SCPW resonators to investigate the relationship between the Q factor and the coupling capacitance of the resonator. Varying the geometrical shape of both ends and coupling parameters of the SCPW resonator resulted in a change of the coupling capacitances and the Q factor as well. Our calculation results indicate that the performance of the SCPW resonator is highly sensitive to the capacitive coupling and searching for an optimal coupling condition would be crucial for developing high-performance SCPW resonator.

• Journal of the Korea Institute of Military Science and Technology
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• v.19 no.3
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• pp.281-287
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• 2016

The purpose of this study is to analyze the vibration characteristics and develop a mounting which can improve the strength safety factor to replace the high failure rate APU(auxiliary power unit) imported metal mounts with rubber mount that can be domestically produced. For this study, we analyzed in 3 kinds of rubber mounts hardness for the natural frequency to avoid the average excited frequency of the APU. In addition, allowed vibration acceleration of rubber mount confirmed to 90.8 g by adding a strength safety factor. To assure the validity of the design, we measure the vibration acceleration equipped with a metal mount and rubber mount 2 species(Hs 50 and 60). As a result, the proposed design method in this study is reasonable because the rubber mounts is excellent strength safety factor and vibration transmissibility than metal mounts.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.951-959
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• 2014

Objectives: The purpose of this study was to find out the fear of dentist care, subjective recognition of dental health, and quality of life in the male high school students and to analyze the influencing factors on dental health care. Methods: A self-reported questionnaire was filled out by 243 special high-school in Deagu province from March 3 to March 14, 2014. The questionnaire consisted of general characteristics of the subjects(5 questions), subjective recognition of health and activities to improve health(6 questions), dental fear(20 questions), oral health related quality of life(16 questions). The instrument for dental fear was adapted from measured by Berggren Dental Fear Survey(DFS). A total of 20 DFS questions included treatment avoidance(8 questions), stimulus reaction(6 questions), and physiological reaction(5 questions) and score by Likert 5 scale. Cronbach alpha was 0.974 in the study. Oral health related quality of life was measured by 16 questions of CPQ11-14 for the adolescents by Lau. CPQ11-14 consisted of oral symptoms(4 questions), functional restriction(4 questions), and emotional wellbeing(4 questions). The instrument was score by Likert 5 scale and Cronbach alpha was 0.9354 in the study. Data were analyzed using SPSS 18.0 program for ANOVA and multiple regression analysis. Results: Fear of dentist care showed significant differences in treatment avoidance factor(p<0.001), stimulus reaction factor (p<0.05), and physiological reaction factor(p<0.001). The factors depended on subjective recognition of health and health-improving activities and differences in treatment avoidance factor(p<0.05) and physiological reaction factor(p<0.01). The dental symptoms factors showed significant differences in health recognition(p<0.001), interest in health(p<0.001), alcohol drinking status(p<0.001) and regular meal(p<0.001). While function limit factors showed differences in health recognition (p<0.001), interest in health(p<0.001), smoking(p<0.001), alcohol drinking(p<0.001) and regular meal(p<0.001). Mental and social stabilities factors showed significant differences in health recognition(p<0.001), interest in health(p<0.001) and alcohol drinking status(p<0.001). Among the factors influencing on the quality of life in dental health, interest in health(p<0.005), alcohol drinking(p<0.005) and physiological reaction in the midst of fear of dentist care(p<0.001) were the significant impact factor. Conclusions: It is necessary to develop a continuous and systematical program of dental health and dental care by experts so that the students can reduce the fear of dentist care by regular dental checkup and preventive treatment and care.