• Proceedings of the Korea Society of Information Technology Applications Conference
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• 2005.11a
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• pp.293-296
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• 2005

This study applies the Analytic Hierarchy Process (AHP) to evaluate service quality of Third-Party Logistics (3PL) service providers. For this, we first conceptualize five dimensions of 3PL service quality (i.e. tangibles, reliability, responsiveness, assurance and empathy). We then apply the AHP method to determining the relative weights of five service quality dimensions and eventually selecting the best 3PL service provider. To implement this idea in practice, we conduct an empirical study on four companies providing 3PL services in Korea.

• Journal of Korean Society on Water Environment
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• v.23 no.2
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• pp.260-265
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• 2007

This study was carried out to complement water quality standards and to establish new concept for water quality standards reflecting current state of water quality in small streams. By this purpose, discriminant analysis was performed and Water Quality Level Model (WQLM) was developed using the data such as EC, BOD, $COD_{Mn}$, SS, T-N, T-P, $NH_3-N$ in 224 agricultural streams. To give water quality level for water quality parameters, it divided into 20% respectively in the order of excellent water quality. On the basis of the lowest water quality level, water quality level of small streams is granted. As a result of it, number of stream corresponding to Level I was no, Level II was 2 streams, Level III was 22 streams, Level IV was 70 streams, and Level V was 130 streams. Average of water quality in each level was the highest in Level V. EC, SS, and T-N of 7 parameters were selected in variance concerned water quality level. By standardized canonical discriminant function coefficient, EC of three variances was the highest in 0.625 at the discriminant power. The next was T-N (0.509), SS (0.414). By discriminant function for water quality level, Level II was equal to $-2.973+19.376{\times}(EC)+0.647{\times}(T-N)+0.009{\times}(SS)$, Level III was equal to $-3.288+19.190{\times}(EC)+0.733{\times}(T-N)+0.041{\times}(SS)$, Level IV was equal to $-4.462+27.097{\times}(EC)+0.792{\times}(T-N)+0.053{\times}(SS)$, and Level V was equal to $-9.117+40.040{\times}(EC)+1.305{\times}(T-N)+0.111{\times}(SS)$. As a result of test at real agricultural watershed of Jeongan and Euidang in Gongju city, the fitness of WQLM was high to 88.78%. But, to get accomplished water quality assessment more exactly in agricultural streams, we had to concentrate and get vast data, and WQLM was modified and complemented continually.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.295-295
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• 2017

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

• Journal of Korean Society for Quality Management
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• v.33 no.4
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• pp.1-11
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• 2005

This paper investigates the effect of introducing MBNQA Model, a representative execution system of TQM with strong management innovation capability, and its Korean version, Korean Quality Award Model, to the Korean companies and analyzes the effect to find out whether the application has improved companies' management quality. The empirical result of this study not only provides the company planning to adopt those management innovation models to enhance their management quality with practical guidelines but also suggest a direction to the first class company.

• International Journal of Quality Innovation
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• v.10 no.1
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• pp.25-36
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• 2009

The purpose of this study is to analyze the efficiency of the service quality activity itself by using the DEA Model, in contrast to previous quality evaluation methods, as an attempt to evaluate the service quality activities of the distribution industry. Furthermore, by complementing the shortfalls of the weighted value of the DEA Model, it recommends a DEA/PS Model that is appropriate in the evaluation of service quality activities. Based on this model, the study proposes the SQAE Model, an evaluation tool to complement the traditional measuring method. According to the results of the analysis of 18 sample distribution businesses, there was a discrepancy by business in the results of the Traditional Scoring System and the Evaluation Measuring System. Therefore, it is most desirable to not only be active in service quality activities but also increase efficiency at the same time.

• International Journal of Quality Innovation
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• v.8 no.1
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• pp.27-39
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• 2007

In this study, we investigated the effects of service quality on customer satisfaction in education service industry, focusing on the opinion of dissatisfied customers who have decided to switch the service provider. Additionally, in professional service industries such as law, hospital, and education, customers expect visible results which are often ignored in earlier service quality studies. Customer's comprehensive assessment of the professional service depends on both process quality experienced during service delivery and service result perceived after service delivery. The hypotheses on the causal relationships among service quality, customer satisfaction, intention to switch service provider, and service performance were tested by using Structural Equation Model.

• Animal Bioscience
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• v.34 no.10
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• pp.1663-1673
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• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.8
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• pp.3457-3472
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• 2020

The rapid change in the financial market has led to a shift to relationship marketing, which emphasizes relationships with existing customers rather than creating new ones. Therefore, to achieve competitive advantage in the market, assessing service quality and relationship quality has become an important tool for financial institutions. The widely applied five dimension model has shown problems of dimensions overlapping and blurring with each other, which results in the lack in providing the marketer with practical administrative implications. Therefore, a three dimensional model, composed of interaction quality, physical environment quality and outcome quality, that could be applied in general to various service industries and, at the same time, categorized into service quality dimensions that are not ambiguous for marketers to manage has been utilized. As a result, in the case of Korean consumers, interaction quality, physical environment quality, and outcome quality were shown to have positive effects on customer satisfaction and customer loyalty. For Brazilian consumers, physical environment quality and outcome quality were shown to have positive effects on customer satisfaction and customer loyalty. Also, a median effect of customer satisfaction was found. This paper reviews the concept and dimensions of service quality and relationship quality, as well as verifying the structural relationship between the two variables through empirical analysis. Through the results of the analysis, the paper compares the differences between two distinctive countries and present theoretical and academic implications.

• Journal of Korean Society for Quality Management
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• v.47 no.3
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• pp.479-496
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• 2019

Purpose: The purpose of this research is to develop defense quality evaluation model in order to improve the problem of private sector quality evaluation model and propose the total integrated defense quality management model which enables to evaluate not only large defense industry, but also small-medium industry. Methods: This paper consider the characteristics on ISO 9001 Quality Management System, single PPM, PASS and defense quality and develop defense quality maturity model and index which enables to measure the current quality management level and characteristics and to evaluate operational characteristics in each maturity level for domestic defense industry. Results: From 176 DQMS certified defense industry, the defense quality maturity level is 68,2, C grade. The large defense industry shows, 80.9, A grade; medium industry 69.7, C grade; small-medium industry shows 54.1, D grade. Through the classified types of industries, the current level of quality management of defense industries was diagnosed and the areas to be supplemented for the total quality management were identified. Conclusion: Developed DQMI can be used as the basic information for spreading quality management activities in the defense industry by diagnosing the overall quality management of existing defense industries and quantifying the ambiguity of non-metric measurements and measurement standard that were presented as the threshold of the defense quality management system certification process.

• Journal of Korean Society for Quality Management
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• v.33 no.2
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• pp.40-50
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• 2005

HoQ (House of Quality) provides an effective tool not only to arrange and evaluate VoC (Voice of Customers) and VoE (Voice of Engineers), but also to link and combine VoC and VoE, thereby presenting explicit directions for quality improvement. There have been, however, few researches on the HoQ framework in the IT industry. The case study discussed here serves an illustration of the applicability and usefulness of the HoQ approach to website quality improvement. The proposed HoQ framework shows great potentials since customers needs are explicitly considered in the framework, and it helps website administrators develop better web services by providing guidelines for reengineering the website operations.