• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.356-363
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• 2010

In this Paper, We study on establish for unit of measure. Quality means abstract for customer needs. we surveyed unit of measurement of quality feature of Juran, Taguchi, 6 sigma method. We suggest unit of measurement of quality feature. Each enterprise can use defining own unit of measurement of quality feature. Effect is expected in enterprise that these proposals do quality control. There is meaning in direction that measuring mean of quality feature that propose in this treatise understands actuality to be deeply and reconcile exact point of theory.

• Proceedings of the Safety Management and Science Conference
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• 2013.04a
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• pp.163-172
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• 2013

In this Paper, We study on establish for unit of measure. Quality means abstract for customer needs. we surveyed unit of measurement of quality feature of Juran, Taguchi, 6 sigma method. We suggest unit of measurement of quality feature. Each enterprise can use defining own unit of measurement of quality feature. Effect is expected in enterprise that these proposals do quality control. There is meaning in direction that measuring mean of quality feature that propose in this treatise understands actuality to be deeply and reconcile exact point of theory.

• Proceedings of the Safety Management and Science Conference
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• 2011.11a
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• pp.157-165
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• 2011

In this Paper, We study on establish for unit of measure. Quality means abstract for customer needs. we surveyed unit of measurement of quality feature of Juran, Taguchi, 6 sigma method. We suggest unit of measurement of quality feature. Each enterprise can use defining own unit of measurement of quality feature. Effect is expected in enterprise that these proposals do quality control. There is meaning in direction that measuring mean of quality feature that propose in this treatise understands actuality to be deeply and reconcile exact point of theory.

• International conference on construction engineering and project management
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• 2011.02a
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• pp.149-156
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• 2011

The performance measurement of construction firms is considered as a competitive advantage to develop and improve their performance to have place in the market and stay able to face the continuous challenge. Egyptian construction firms (ECF) started recently to adopt quality management system (QMS) as a way to develop and improve their performance as previous studies showed. However, measuring that performance to include all the firm's aspects in a competitive way is a crucial process for the ECF's culture. The research is trying to indicate the role of the QMS implementation in measuring performance (MP) through developing a model for measuring performance on the organization level, and explore its impact on the organization that adopt quality management system. This model is based on specific elements and their related indicators which have been derived from national approaches and models of measuring performance (benchmarking, quality awards and six sigma).Elements determination and the status of their real practice has been investigated through a questionnaire to a representative sample of ECF. This model determines the performance level (PL) of the organization that measured by a mean of a point system. Weights of the elements in the point system considered both the elements' importance in the international models and its real practice in the Egyptian construction firms. So, the final outcome of the model reveals the level of firm performance that helps the firm to identify the weak points against the strong ones, Confirm the priorities and identify new opportunities for developing, and Check the position of the company in the market among the others. Another questionnaire has been developed to be distributed on a group of Experts on measuring performance for the purpose of model validation. The majority of surveyed experts agreed that the proposed model can be applied effectively.

• The Journal of Korean Physical Therapy
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• v.22 no.2
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• pp.69-75
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• 2010

Purpose: The purpose of this study was to investigate the relationship between subjective quality of life and job stress with regard to general characteristics and health characteristics of physical therapists (PTs) and occupational therapists (OTs). Methods: The study involved administering questionnaires to 93 PTs and OTs who worked in urban medical institutions between November 2009 and October 2009. A questionnaire (KvSBQOL) developed by Dunbar and colleagues and translated into Korean version by Yoon et al was used for measuring subjective quality of life. A questionnaire developed by Kim was used for measuring job stress. Results: Among PTs and OTs, the mean quality of life score was 3.10 points and the mean level of job stress was 3.42. Female PTs and OTs had significantly greater levels of job stress. Those PTs and OTs in the 'Lowest pay' group and in the 'Associated Degree' group reported the lowest quality of life. Those in the 'Very healthy' group of PTs and OTs had significantly lower job stress than the other groups. The group with the highest job stress had the lowest quality of life. A limitation of this study was that all data was self-reported and subject to associated bias. Conclusion: To prevent loss of business services by PTs and OTs, it is important to know how job stress affects quality of life. Our findings suggest that a reduction in job stress can improve quality of life among PTs and OTs.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.192-200
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• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.153-159
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• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.18-30
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• 2015

As the speed of networks that subscribers can use has greatly increased, demand for high-quality broadcast content, such as from Internet Protocol Television (IPTV) and Video on Demand (VoD), is likewise increasing. Therefore, while broadcasters are increasing content and channels, they are striving to improve consumer quality of experience (QoE) to differentiate themselves from competitors, including by producing higher physical-quality content. Recently, subjective measurement methods have been internationally standardized as the most reliable approach for measuring and evaluating IPTV QoE. However, a majority of these methods are performed in experimental environments and are based on the extremely brief viewing period of approximately ten seconds using original reference videos. It is actually difficult to apply standard evaluation methods based on a ten-second viewing interval to assess real broadcast watching of IPTV or other services that involve a longer time (i.e., more than thirty minutes). In this paper, we therefore propose a method that accommodates actual viewing environments. Using the mean opinion score, we experimentally analyze the effects of evaluation interval changes under actual conditions in which IPTV service is provided. In addition, we propose improvements by applying the results into actual live broadcast IPTV service and by analyzing consumer service QoE.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.9 no.6
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• pp.163-168
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• 2009

In this paper, We proposed the efficient method of cleaning impulse noise using mean shift segmentation. This method do its job for the pixel which is identified as impulse noise using mean shift segmentation instead of all pixel of image by the existing method. we found that the quality of image is improved by measuring the sum of square error in result image and impulse noise is cleaned efficiently by doing experiment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.667-672
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• 2018

We investigated the quality of 12 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of 67.13-69.83% (mean: 68.17%), salinity of 20.00-25.84% (mean: 22.29%), pH of 5.14-6.28 (mean: 5.63), volatile basic nitrogen content of 119.12-273.37 mg/100 g (mean: 199.19 mg/100 g), total nitrogen content of 0.82-1.50% (mean: 1.30%) and amino nitrogen content of 550.17-1,086.62 mg/100 g (mean: 774.99 mg/100 g). The viable cell counts ranged from not detected to $1.6{\times}10^3CFU/mL$, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,111,61 mg/kg (mean 813.48 mg/kg) histamine, 29.62-144.29 mg/kg (mean 98.14 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.91 mg/kg) tryptamine, 20.89-127.17 mg/kg (mean 60.49 mg/kg) putrescine, and 13.08-109.91 mg/kg (mean 57.74 mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health.