• Journal of Biosystems Engineering
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• 제43권3호
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• pp.229-236
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• 2018

Purpose: Makgeolli is a traditional alcoholic beverage made from rice with a fermentation starter called "nuruk." The concentration of alcohol in makgeolli depends on the temperature of the fermentation tank. It is important to monitor the alcohol concentration to manage the makgeolli production process. Methods: Data were collected from 84 makgeolli fermentation tanks over a year period. Independent variables included the temperatures of the tanks and the room where the tanks were located, as well as the quantity, acidity, and water concentration of the source. Software for the multilayer perceptron model (MLP) was written in Python using the Scikit-learn library. Results: Many models were created for which the optimization converged within 100 iterations, and their coefficients of determination $R^2$ were considerably high. The coefficient of determination $R^2$ of the best model with the training set and the test set were 0.94 and 0.93, respectively. The fact that the difference between them was very small indicated that the model was not overfitted. The maximum and minimum error was approximately 2% and the total MSE was 0.078%. Conclusions: The MLP model could help predict the alcohol concentration and to control the production process of makgeolli. In future research, the optimization of the production process will be studied based on the model.

• 기술혁신학회지
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• 제8권1호
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• pp.209-219
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• 2005

o Korea consumed total 198.5 million TOE and the portion of crude oil n was 100.4 million TOE in 2002 which marked the 10th largest energy consuming country and ranks the $4^{th}$ crude oil consumer in the world. o Industries consumed 51.5% of the total energy and 93% of industrial energy was used at the manufacturing industries such as steel, textile, chemical, food and beverage, pulp and paper, and timber industries, which lead to energy intensive industries numbered 110,000. o Also Korea ranks the $10^{th}$ greenhouse gas emission countries of the world (134.9 million TC) which may cause Korean industries to suffer severely during the implementation of United Nations Framework Convention on Climate Change (UNFCCC). o Therefore, the target of the study is to develop a model for the analysis and design of industrial complex by integration of the energy usage and environmental problems. o The research work contents are as followings: -Analysis of Korea energy consumption -Concept of the integration of energy and environment problems - Basic concept of industrial complex planning - Case study (1) - Recommendation and conclusion

• International Journal of Quality Innovation
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• 제10권1호
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• pp.53-76
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• 2009

As the flourish of today's supply chain, the traditional model of replenishment will cause accumulation of excessive inventory to the retailers and customers, or cause shortages and inability to meet the demands. To solve this problem, Theory of Constraints (TOC) proposed the replenishment model of demand-pull, combined with the establishment of factory-ware-house to achieve performance improvement. In the absence of empirical research, this study applied the Bean Game developed by Dr. Goldratt to design a supply chain system for different scenarios, in order to allow players and managers better understanding and supporting the TOC replenishment method through the operations of the game.

• 한국조리학회지
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• 제21권3호
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• pp.212-231
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• 2015

본 연구는 특 1급 호텔 식음료 부서의 종사원을 대상으로 직무열의의 선행요인(인정, 권한위임, 공정한 보상, 절차공정성, 조직지원인식)을 고찰하여 결수변수(이직의도)에 미치는 인과관계를 규명해 보고자 하였다. 실증연구를 위해 확보된 402개의 표본을 바탕으로 연구모형의 신뢰성, 적합성 등을 검토하였고, 구조방정식 모형을 사용하여 총 6개의 가설을 검증하였으며, 모형의 적합도는 ${\chi}^2=668.894$(p<.001), df=373, CMIN/DF=1.794, GFI=.901, AGFI=.877, NFI=.928, CFI=.967, RMSEA=.044 등으로 조사되었다. 연구결과, 직무열의의 선행요인 중 인정, 권한위임, 공정한 보상, 절차공정성, 조직지원인식은 직무열의에 긍정적인 영향을 미치는 것으로 조사되었으며, 이러한 직무열의는 이직의도에 부정적인 영향을 주는 것으로 조사되었다. 이를 통해 최적의 조직(직무)환경은 종사원들의 직무열의를 높여줌으로써 이직의도는 감소한다는 사실을 확인할 수 있었다. 그러므로 특급호텔 식음료 부서에서는 효과적인 인적자원 관리 측면에서 다양한 세분화된 내부마케팅 방안들이 모색되어야 할 것으로 사료된다. 끝으로 이론적, 실무적 시사점과 더불어 연구의 한계 및 향후 연구방향에 대해서도 논의하였다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권2호
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• pp.33-56
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• 2005

서비스품질이 차지하는 서비스 마케팅에서의 중요성과 관련하여 마케팅 분야에서는 다양한 논의가 있어왔으며, 서비스품질에 따른 고객만족의 원인과 결과를 파악하는데 많은 노력을 기울여 왔다. 이러한 선행연구의 이론적, 실증적 결과를 토대로 본 연구는 다양한 서비스접점에서 불가피하게 발생하는 서비스가 고객만족 나아가 관계 확대의 기초가 될 수 있는 신뢰, 몰입에 미치는 영향을 분석하는데 그 목적을 두었다. 연구 방법으로는 호텔서비스품질과 관련된 지금까지의 선행연구를 토대로 호텔서비스 품질에 관한 이론적 모델을 제안하였고, 구조방정식모델(structural equation model)을 이용하여 연구의 모델 및 설정된 가설을 실증적으로 검정하였다. 또한 제안모델과 가설검정에 앞서 선행연구에서 개발된 관련 측정척도를 탐색적 요인분석(exploratory factor analysis), 확증적 요인분석(confirmatory factor analysis), 항목-척도 상관관계, Cronbach ${\alpha}$계수 등 다양한 계량심리학적 평가방법을 통해 신뢰성과 타당성을 평가하였다. 실증분석 결과, 본 연구에서 제안한 가설적 모델은 만족스러운 것으로 판명되었으며, 제시한 5개의 가설 가운데 4개가 유의한 것으로 검증되었다. 연구 결과를 요약하면 다음과 같다. 첫째, 고객이 호텔서비스 전달과정에서 지각하는 품질이 고객만족과 신뢰에는 강력한 정(+)의 영향을 미치나 몰입에는 영향을 미치지 못하는 것으로 나타났다. 둘째, 고객들이 서비스 경험과 관련하여 호텔서비스에 만족할수록 직접적으로 호텔에 대한 신뢰와 애착심이 높아지고 그들의 호텔을 위한 관계형성에도 유의한 영향을 미치는 것을 알 수 있었다. 셋째, 신뢰와는 다르게 서비스품질이 몰입에는 유의한 영향을 미치지 못하는 것으로 나타났다. 그러나 이러한 직접적인 영향이외에 서비스품질은 고객만족을 통하여 간접적으로 몰입에 강한 영향을 미치는 것으로 나타났다. 넷째, 고객만족은 신뢰에 강하게 정(+)의 영향을 미치는 것으로 나타났다. 즉 고객들이 호텔서비스에 만족할수록 직접적으로 호텔에 대한 신뢰와 애착심이 증가하는 것을 알 수 있었고 간접적으로 서비스품질은 고객만족을 통하여 신뢰에 강한 영향을 미치는 것으로 나타났다. 다섯째, 또한 고객만족은 몰입에 강하게 정(+)의 영향을 미치는 것으로 나타났다. 간접적으로 서비스품질은 고객만족을 통하여 몰입에 강한 영향을 미치는 것으로 나타났다.

• 지능정보연구
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• 제27권4호
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• pp.73-95
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• 2021

본 연구는 Node2vec 그래프 임베딩 방법과 Light GBM 링크 예측을 활용해 우리나라 식음료 산업의 미개척 수출 후보국가를 탐색한다. Node2vec은 네트워크의 공통 이웃 개수 등을 기반으로 하는 기존의 링크 예측 방법에 비해 상대적으로 취약하다고 알려져 있던 네트워크의 구조적 등위성 표현의 한계를 개선한 방법이다. 따라서 해당 방법은 네트워크의 커뮤니티 탐지와 구조적 등위성 모두에서 우수한 성능을 나타내는 것으로 알려져 있다. 이에 본 연구는 이상의 방법을 우리나라 식음료 산업의 국제 무역거래 정보에 적용했다. 이를 통해 해당 산업의 글로벌 가치사슬 관계에서 우리나라의 광범위한 마진 다각화 효과를 창출하는데 기여하고자 한다. 본 연구의 결과를 통해 도출된 최적의 예측 모델은 0.95의 정밀도와 0.79의 재현율을 기록하며 0.86의 F1 score를 기록해 우수한 성능을 나타냈다. 이상의 모델을 통해 도출한 우리나라의 잠재적 수출 후보국가들의 결과는 추가 조사를 통해 대부분 적절하게 나타난 것을 알 수 있었다. 이상의 내용을 종합하여 본 연구는 Node2vec과 Light GBM을 응용한 링크 예측 방법의 실무적 활용성에 대해 시사할 수 있었다. 그리고 모델을 학습하며 링크 예측을 보다 잘 수행할 수 있는 가중치 업데이트 전략에 대해서도 유용한 시사점을 도출할 수 있었다. 한편, 본 연구는 그래프 임베딩 기반의 링크 예측 관련 연구에서 아직까지 많이 수행된 적 없는 무역거래에 이를 적용했기에 정책적 활용성도 갖고 있다. 본 연구의 결과는 최근 미중 무역갈등이나 일본 수출 규제 등과 같은 글로벌 가치사슬의 변화에 대한 빠른 대응을 지원하며 정책적 의사결정을 위한 도구로써 충분한 유용성이 있다고 생각한다.

• 한국프랜차이즈경영연구
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• 제10권3호
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• pp.37-52
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• 2019

Purpose - This study examined the relationship between service quality, perceived value, customer satisfaction and behavioral intention of coffee shop using CoffeeSERV scale. In this model, CoffeeSERV scale consists of fundamental characteristics, physical environment, confidence, beverage characteristics, and representation factors. In particular, this study tried to demonstrate the moderating effect of customer's regulatory focus orientation among in the relationships between service quality, perceived value, customer satisfaction and behavioral intention. Research design, data, and methodology - This study intends to expand the existing service quality research by using the coffee shop service quality measurement tool developed by domestic researchers. I wanted to find some implications for the trend. In particular, this study applied the regulatory focus theory to identify individual differences of customers regulatory focusing motivation. In order to verify several hypotheses, the data were 227 college students and analyzed with SPSS/PC 21.0 and SmartPLS 3 program. The moderating role of customer's regulatory focusing motivation was tested using multi-group analysis with SmartPLS 3 program. Results - The resutls are as follows. First, the fundamental characteristic factors only had a significant influence on the utilitarian value perception, but in the hedonic value perception, all other service factors except for the beverage characteristic had a statistically significant effect. Second, utilitarian and hedonic value had significant effects on customer satisfaction. Third, customer satisfaction had a significant effect on behavioral intention. Finally, the regulatory focus orientation played a moderating role in the relationship between beverage characteristic - utilitarian value, representation - utilitarian value, fundamental characteristic - hedonic value, physical environment - hedonic value, confidence - hedonic value, and utilitarian value - behavioral intention. Conclusions - The results of this study show that the various service quality factors that make up the CoffeeSERV scale have different effects on utilitarian and hedonic value. This means that perceived benefits from product and service experience have different impacts on the customer's experience. Therefore, marketers should identify the impacts of service quality dimension that customers who use coffee shops consider important, understand the impact process of these quality factors on experience value, customer satisfaction, and behavioral intention, and allocate limited marketing budget. The results also show that it is possible to establish differentiatied response strategies using customer's regulatory focus orientation to find ways to enhance utlitarian and hedonic value, customer satisfaction, and behavioral intention using various Coffeeshop service quality factors. At the end of this paper, some limitations and future research directions were suggested.

• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.41-67
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• 2006

The study is aimed to analyze the influence of FTA(Free Trade Agreement) between Korea and Japan on tourism and to suggest ways to increase tourists exchange between them by considering countermeasures of Korea's tourism based on the analysis and deriving political significance. The results of the study showed that the expected effects of FTA between Korea and Japan on tourism would overall be positive. There would be increases in employment and a higher rate of foreign-exchange earning, which plays a critical role in the cash flow. Therefore the government is required to prepare for several political measures as follows. First, ways to promote investment in tourism have to be established in a systematic way for FTA. Second, restructuring of tourism has to be considered seriously for tourism to be a high value-added industry after FTA. Third, the tourism information industry needs to be included in the tourism promotion act to promote e-tourism using information technology. In addition to this, an expansive cluster strategy needs to be developed, which relates tourism to other industries like culture and movies and to find ways to re-locate and re-educate manpower currently engaged in the tourism industry. Though the study investigated the influence of FTA on tourism through a practical analysis, it was restricted only to Korea. So the influence of FTA between Korea and Japan on the tourism of Japan should be included in further study. Furthermore, in subsequent studies the CGE(Computable General Equilibrium) model will be applied for objective analysis of the effects. Or measuring the ripple effect with multinational inter-industry relation table will be made for the study to make practical contributions to the development of government policy.

• 한국조리학회지
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• 제5권2호
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.835-846
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• 2010

본 연구에서는 당류 등 별도의 첨가물질을 전혀 사용하지 않고 오직 둥굴레, 어성초 및 구기자로부터 추출한 열수추출액만을 혼합하여 기호도가 높으면서도 혈당 및 지질대사 개선 효능을 가진 건강음료를 제조하는 연구의 일환으로, 관능평가와 반응표면분석에 의하여 이들 재료의 혼합비율을 최적화하고 최적 비율로 혼합 제조한 음료의 항산화능을 조사하였다. 그 결과, 음료 제조 시 열수추출액들의 최적 혼합비율은 둥굴레 열수추출액의 첨가비율 2.15%, 어성초 열수추출액의 첨가비율 1.74%, 구기자 열수추출액의 첨가비율 0.19%인 것으로 예측되었다. 제조한 음료의 항산화능을 알아보고자 조사한 총 폴리페놀, 전자공여능 및 환원력은 각각 3.42 mg/mL, 23.78% 및 0.26이었다.