• Industrial Engineering and Management Systems
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• 제13권2호
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• pp.193-202
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• 2014

Patients' satisfaction while receiving medical service is affected by whether or not their preferences can be met, including time and physician preference. Due to scarcity of medical resource in China, efficient use of available resources is urgently required. To guarantee the utilization ratio, the scheduling decisions are made after all booking information is received. Two integer models with different objectives are formulated separately, maximizing the degree of satisfaction and revenue. The optimal value of the two models can be considered as the bound of corresponding objectives. However, it is improper to implement any of the extreme policies. Because revenue is a key element to keep the hospital running and satisfaction degree is related to the hospital's reputation, neither the revenue nor the satisfaction can be missed. Therefore, hospitals should make a balance. An integrated model is developed to find out the tradeoff between the two objectives. The whole degree of mismatching that is related to patient satisfaction and other separate mismatching degree are considered. Through a computational study, it is concluded that based on the proposed model hospitals can make their decisions according to service requirement.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2006년도 춘계학술대회
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• pp.355-358
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• 2006

The emotional quality of the product have become an important factor in purchasing decision. Classical approach of product design has focused on providing proper functions of the product. However, as the life-cycle of products become shorter and the customer's needs get more diversified, it is now necessary to accommodate the customer's emotional requirement in product design. This study aims to analyze and interpret the emotional characteristics based customer preference survey. This study consisted of two part. First part was to search the optimal combination of design variables through DOE of predetermined 5 design variables. In the second part, we developed customer preference index model to measure the customer preferences about 16 different wood flooring product.

• Computers and Concrete
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• 제23권6호
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• pp.421-431
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• 2019

The alarming rate of depletion of natural stone based coarse aggregates is a cause of great concern. The coarse aggregates occupy nearly 60-70% by volume of concrete being produced. Research efforts are on to look for alternatives to stone based coarse aggregates from sustainability point of view. Response surface methodology (RSM) is adopted to study and address the effect of ferrochrome slag (FCS) replacement to coarse aggregate replacement in the ordinary Portland cement (OPC) based concretes. RSM involves three different factors (ground granulated blast furnace slag (GGBS) as binder, flyash (FA) as binder, and FCS as coarse aggregate), with three different levels (GGBS (0, 15, and 30%), FA (0, 15, and 30%) and FCS (0, 50, and 100%)). Experiments were carried out to measure the responses like, workability, density, and compressive strength of FCS based concretes. In order to optimize FCS replacement in the OPC based concretes, three different traditional optimization techniques were used (grey relational analysis (GRA), technique for order of preference by similarity (TOPSIS), and desirability function approach (DFA)). Traditional optimization techniques were accompanied with principal component analysis (PCA) to calculate the weightage of responses measured to arrive at the final ranking of replacement levels of GGBS, FA, and FCS in OPC based concretes. Hybrid combination of PCA-TOPSIS technique is found to be significant when compared to other techniques used. 30% GGBS and 50% FCS replacement in OPC based concrete was arrived at, to be optimal.

• 인터넷정보학회논문지
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• 제11권3호
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• pp.131-137
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• 2010

현재 많은 박물관들이 유비쿼터스 기술과 함께 자신의 형태를 바꾸어 가고 있다. 기존에 유물에 부착된 정적인 텍스트 기반 정보만을 방문객에게 제공하는 전통적인 박물관과 달리, 이러한 유비쿼터스 박물관은 각종 PDA 혹은 휴대폰을 통해 유물에 대한 텍스트 정보뿐만이 아니라 음성, 동영상 등의 다양한 형태의 정보를 제공하고 있다. 그러나 이러한 기존 유비쿼터스 박물관은 각 방문객에게 유물 중심적인 정보만을 매우 단편적인 방법으로 제공하는 데 그치고 있다. 이러한 불리한 특성은 모든 방문객에게 획일적인 관람경로만을 제공하여 전시실의 혼잡을 야기하는 문제점이 있다. 이러한 한계성은 방문객에게 자신의 선호를 고려하여 보다 다양하고 유용한 유물 정보 제공에 대한 가장 큰 장벽이 될 수 있다. 본 논문에서는 방문객의 선호도에 따라 편안한 박물관 관람을 제공하는 새로운 최적의 관람 경로 검색 알고리즘을 제안한다. 또한 방문객의 박물관 관람 시 방문객들이 몇몇 쏠림 지역으로 모이는 것을 예방함으로써 박물관 관람의 편안함을 최대로 향상시키도록 한다.

• 한국산업정보학회논문지
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• 제10권3호
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• pp.21-29
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• 2005

대부분의 자동협상시스템은 협상의 진행과정에 있어 협상자의 제안에 의존적이라 할 수 있다. 특히 협상속성에 대한 선호도, 평가함수 그리고 협상전략 등은 협상자에 의해 협상라운드마다 다양하게 변화하게 되고 이러한 특징은 협상의 수정제안 생성에 영향을 미치게 된다. 따라서 본 연구에서는 협상자의 참여를 최소화하는 자동협상방법론 및 협상 모델을 제안하였다. 협상자의 참여를 최소화하기 위하여, 협상자의 속성에 대한 선호도는 판매자와 구매자의 제안값에 대한 비율에 의해 예측되었으며, 협상자의 평가함수는 각 협상라운드마다 최소자승법을 통하여 예측한 후, 결정계수($R^2$)값에 의해 평가함수가 선택되도록 하였다. 또한 본 연구에서는 예측된 속성에 대한 선호도와 평가함수를 이용하여 최적 수정 제안을 유전알고리즘을 이용하여 생성하였다.

• 한국항해항만학회지
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• 제32권5호
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• pp.327-332
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• 2008

본 논문에서는 국내 무역항 항로에 배치되는 등부표의 최적 배치에 대한 기준을 설정하기 위한 기초자료로서 항해자들을 대상으로 등부표의 시인거리와 배치에 대한 선호를 분석하였다. 무역항의 각 규모를 감안하여 항만별로 약 $30{\sim}150$부의 설문지를 배포하였고, 총 356부의 유효한 설문지가 분석에 사용되었다. 육안으로 청명한 날씨의 주간에 부표를 인지하는 거리는 $2{\sim}4$마일이 55.0%로 가장 많았다. 부표의 배치방식에서는 양측 부표방식의 선호가 62.1%로써 가장 높았다 또한 부표의 전후사이의 선호 간격은 평균 1.09마일이었다 쌍안경 없이 시인할 수 있는 부표의 기수는 2기가 40.6%로 가장 선호되었다.

• 대한산업공학회지
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• 제35권2호
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• pp.141-149
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• 2009

As the number of personal computers installed in vehicles increases, a touchpad often used in a labtop computer can be used for the control of an in-vehicle information system (IVIS). Using a touchpad to control the system allows the user to select among large amount of information with a single touch of dragging. For safety and convenience of a driver, the touchpad could be placed on a steering wheel. This research is designed to calculate the most efficient Control-Response Ratio (C/R ratio) for the menu interaction of a touchpad on a steering wheel. Since the menu pointer's rate of movement and proper C/R ratio is determined by the amount of selected information, the amount of displayed information and the movement of a menu pointer was chosen to be independent variables. The dependent variables are a user's preference and task completion time. Two factor full factorial within subject design was used 16 subjects. The investigation revealed that the amount of selected information increased with increasing C/R ratio. The movement of the pointer became slower as the amount of information increased. The best C/R ratio was calculated for each amount of information and preference regression of the user's preference was drawn accordingly. Through this research, the automobile interior designer can benefit from the guidelines suggested for the touchpad control.

• 한국식품조리과학회지
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• 제20권2호
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• 대한영양사협회학술지
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• 제21권1호
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• 동아시아식생활학회지
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• 제19권6호
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.