• 한국식생활문화학회지
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• 제27권2호
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• pp.113-127
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• 2012

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

• 한국조리학회지
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• 제10권1호
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.

• Journal of Information Processing Systems
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• 제16권2호
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• pp.246-260
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• 2020

IT Service Management (ITSM) achieves consolidated management for the IT services supporting the acquisition system, and no outside connections can be established with such ITSM. Issues pertaining to the D2B can be addressed to System Q&A or a Call Center for problem-solving. In other words, internal staff can take the necessary measures for problems by directly connecting with ITSM. Currently, diverse innovative technologies are being used in electronics and ubiquitous computing environments. This allows us to create a better world by providing the backbone for remarkable development in our human society in the fields of electronics, devices, computer science, and engineering. Following the expansion of IT services in the military acquisition sector such as Defense Electronic Procurement, military export/import support system, etc., customers' dependence on IT for conducting business with the military or related companies is increasing, including the military's dependence on the same technology for services to the public. Nonetheless, issues pertaining to the simplified/integrated management of complex IT service management systems, including slow system recovery, lack of integrated customer service window, and insufficient information sharing, have become the priority problems that IT managers are required to solve. Therefore, this study conducted research on the integrated management of IT services provided by Korea's national defense acquisition system, which was developed based on the existing system IT Infrastructure Library (ITIL) v2, and investigated the level of satisfaction with services with focus on ensuring that it can be used for understanding the necessity of the system and its advancement in the future.

• Journal of Multimedia Information System
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• 제7권1호
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• pp.55-72
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• 2020

As the IT service environment grows, it is critical in terms of IT service quality to minimize the occurrence of failures due to changes in applications and to diagnose and recover in a short period of time how failure will affect the business. Thus, the Defense Acquisition Program Administration (DAPA) has been building and operating ITSMs to implement IT service management in a leading manner. Information Technology Service Management (ITSM) is divided into events, obstacles, changes, versions and setup management to ensure flexibility and stability in service delivery. It is also operated separately from service level, availability, capacity, financial and IT service continuity management to ensure service quality and cost efficiency. Based on ITSM military service history, this study looks at the impact of quality of service on value, satisfaction, and trust. The results of the analysis are highly valuable for future ITSM implementation and operation.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.53-60
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• 2015

Objectives: The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers. Methods: A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0). Results: The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01). Conclusions: In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

• Communications for Statistical Applications and Methods
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• 제19권3호
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• pp.381-393
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• 2012

해병대에 근무하는 병사들의 복무만족도, 특히 군수지원 측면에서 얼마나 만족하는지 알아보기 위해 군수분야 제 요인들에 대한 상호 인과관계를 구조방정식 모형을 이용하여 분석하였다. 이를 위해 해병대 복무만족도, 보급의만족도, 신뢰성, 적시성, 적절성, 군수품의 경제적운용 총 6개의 변수를 사용하여 각 변수들 간의 영향, 그리고 최종적으로 해병대 복무만족도에 어떻게 영향을 미치는지 알아보았다. 분석대상은 단순히 해병대 전체 병사로 국한하지 않고 접적지역과 후방지역 근무자들로 구분하여 알아보았다. 그 결과 양개지역 모두 보급물량의 적절성을 가장 중요하게 생각하였으며 접적지역은 보급의 적시성, 후방지역은 신뢰성이 가장 중요하게 여기는 것을 고려해 볼 때 지역적 특성이 반영된 것을 알 수 있었다. 분석방법은 군 특성상 많은 표본의 확보가 어렵고 특히 접적지역 부대는 더욱 어려워 전통적인 LISREL대신 PLS(partial least square) 방법을적용하고, 설문자료가 리커트척도에 의한 순서형자료임에 따라 연속형자료로 전환하여 분석함으로서 통계분석의 정확도를 보다 더 높일 수 있도록 하였다.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.522-528
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• 2000

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a $\chi$$^2$-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A(\"focus here\") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A(\"focus here\") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p < 0.05).ods, etc.(p < 0.05).

• 간호행정학회지
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• 제12권4호
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• pp.541-554
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• 2006

Purpose: The purpose of this study is to provide basic data for the improvement of the quality in the emergency nursing services by investigating the expectation level and actual received level with nursing care and identifying the factors that influence patient satisfaction with the emergency nursing care in the military hospitals. Method: Using a self report questionnaire, data were collected from 150 patients who had been admitted in military hospitals emergency department. The data collection was done between April 17 and April 30, 2006. At least, 145 questionnaires were analyzed and used in this study. Results: The average sum score was 61.93 out of 76 with standard deviation 9.590. The mean of the patient's expectation levels with the overall emergency nursing services was $(3.25{\pm}.504)$ out of the highest score 4. the average sum score was 63.27 out of 76 with standard deviation 9.902. The mean score of the patient's actual levels with the overall emergency nursing services was $(3.33{\pm}.521)$ out of the highest score 4. Conclusion: nursing management strategies must be established to remove patient's dissatisfaction factors and to improve the emergency nursing care quality through continuous measurement and assessment of the patient's satisfaction with emergency nursing services in military hospitals.

• 디지털융복합연구
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• 제15권1호
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• pp.301-309
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• 2017

본 연구는 군 간부에게 매년 적용되는 건강검진 서비스품질요인이 건강검진 서비스 가치 및 만족과 수요자가 느끼는 행동의도에 미치는 영향 등을 분석하여 군 간부건강검진에 대한 체계적이고 현실적인 건강검진제도가 실현되도록 대안을 제시하는데 그 의의가 있다. 2016년 9월 27일부터 10월 4일까지 자료를 수집하였고, 총 300명 중 294명을 최종조사 대상으로 선정하였으며, 분석방법은 빈도분석, ANOVA분석, Pearson's상관관계분석, 다중회귀분석을 시행하였다. 결론에서는 연령(p<0.05), 검진횟수(p<0.01), 의료커뮤니케이션(p<0.01), 의료서비스 품질(p<0.001), 의료서비스 가치(p<0.001)가 건강검진 서비스품질과 고객만족, 행동의도에 있어서 분야별 특징적인 결과가 도출되었다. 향후 군은 건강검진 제도 인지도 향상을 위한 교육, 홍보 프로그램 개발과 함께 질병을 조기에 발견하기 위한 건강검진서비스 품질의 질을 높여야 할 것이다.

• 품질경영학회지
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• 제46권3호
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• pp.397-410
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• 2018

Purpose: A main aims to classify quality attributes for quality assurance activities of military supplies by company size, and to derive the necessity for business improvement by company size to improve customer satisfaction through customer satisfaction coeffiecient and PCSI Index. Methods: Through a survey of defense and general businesses located in Busan and South Gyeongsang Province, the quality of service elements are classified and the client satisfaction factor and PCSI is calculated for the quality assurance activities. Results: Determine the current level of customer satisfaction with the quality of the Defence quality assurance service and present operational factors that need improvement by size of the company. Conclusion: The attractive quality of service factors for quality assurance work were in common and different and the need for improvement was identified based on differences in PCSI Index by Company size.