• 한국의상디자인학회지
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• 제19권3호
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• pp.89-97
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• 2017

The purpose of this study is to analyze the difference and influence of educational institutions and majors on education service quality, learning satisfaction, and educational institution loyalty, and to provide information on an Academic Credit Bank System appropriate for the two types of education institutions and learners. Looking at the difference in education service quality, learning satisfaction and educational institution loyalty, Lifelong Education Organizations of Universities showed positive awareness compared to Job Technical colleges. Especially, differences in awareness regarding quality of education facilities were largest, followed by educational institution loyalty and learning satisfaction. Looking at the difference in awareness according to educational institution and majors, learners at Lifelong Education Organizations of Universities had positive awareness compared to Job Technical colleges in terms of quality of facilities, learning satisfaction and educational institution loyalty. No difference was found according to major. Looking at the effect of awareness of education service quality on learning satisfaction and educational institution loyalty, factors of education service quality affected learning satisfaction in the order of education>administration>facilities for Lifelong Education Organizations of Universities, and the effect on educational institution loyalty was found in the order of administration> education with no effect shown by facilities. For learners at Job Technical colleges, factors of education service quality affected learning satisfaction in the order of administration>education>facilities. Influence on loyalty to educational institution was found in the order of administration>facilities>education.

• 대한치과의료관리학회지
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• 제9권1호
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• pp.38-43
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• 2021

Based on data from the Korean Academy for Dental Administration, which has been conducting the Dental Quality Improvement (QI) Contest since 2010, we aimed to provide basic data for the development of dental quality improvement indicators by analyzing the trends of dental quality improvement activities. A total of 54 articles in the dental QI contest from 2015 to 2021 were used to search for frequently used words and to classify the quality of dental care. The criteria for the quality dimension of dental care were first classified into structure, process, and outcome, and secondary classification was performed into patient safety, timeliness, patient-centeredness, equity, efficiency, effectiveness, and accessibility. The frequently used key terms were satisfaction (five times), efficiency (four times), system (three times), and implant (three times). The activities for process evaluation were high at 62.26%, structural evaluation activities at 35.85%, and outcome evaluation activities at 1.89%. According to the components of dental care quality improvement, the activity performed under efficiency was the highest (33.96%), followed by patient-centeredness (18.87%), effectiveness (16.98%), patient safety (15.09%), accessibility (5.66%), timeliness (1.89%), and the equity (1.89%). QI activities in dental hospitals were mainly activities on improvement in structure and process, as well as activities on efficiency, patient-centeredness, effectiveness, and patient safety.

• 품질경영학회지
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• 제43권1호
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• pp.43-56
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• 2015

Purpose: In this research, We made the conceptual frameworks for SEM(Structural Equation Modeling) on Global quality's origin and empirical research. Developing conceptual frameworks is an important step in theory building and theory testing. This research model was developed by strong theoretical foundation which is quality and systematical model. Methods: Questionnaire was developed, and data was collected and analyzed for this study. The analysis was conducted using SEM(Structural Equation Modeling). Results: Results show that process quality and interaction quality are important drivers in customer satisfaction. Customer satisfaction is strongly impact on customer loyalty(repeated purchase). Conclusion: In turbulent business era, Global company require not only excellent quality but also create customer oriented culture and control over operation in the foreign country.

• 품질경영학회지
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• 제28권2호
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• pp.89-102
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• 2000

Many organizations have developed their own traditional quality information systems. But, they think of it as one of the functional information systems not as a company-wide decision support information systems. A study on traditional quality information systems(QIS) has been conducted and a new conceptual framework of quality information system is proposed in this paper. In order to support enterprise wide total quality management aggressively, a new conceptual framework, named quality management support information system(QMSIS) is developed and proposed. This framework is based upon Malcolm Baldrige National Quality Award(MBNQA) model integrates management information system approach and traditional quality information system concept. In this model, organizational performance and process performance can be monitored to support managers , decision making about organizational quality management activities.

• Asia Marketing Journal
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• 제21권2호
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• pp.21-49
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• 2019

This study examines a model which simultaneously contains two paths between waiting line and purchase intention: one tested the positive effect of waiting line through consumers' perceived quality, whereas another one go through consumers' emotional state to test the negative effect of waiting line on purchase intention. To further understand perceived quality, the study divided perceived quality into perceived product quality and perceived service quality. The study used restaurants in the experiment. Results indicated that although long waits in line will directly increase both consumers' product quality perception and negative emotions, the total indirect effects on purchase intention are still significantly positive. For consumers' perceived service quality, long waiting situations have no such effect on it. Significant results from a moderation analysis also shown that consumers in low-level knowledge settings are more influenced by waiting lines than those in high-level knowledge settings when they make the product's quality-related judgment. However, the level of consumer knowledge does not moderate the relationship between waiting lines and service quality.

• 한국식품영양학회지
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• 제34권6호
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• International Journal of Industrial Entomology and Biomaterials
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• 제34권2호
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• pp.17-22
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• 2017

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.256-256
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• 2017

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on quality characteristics of rice beer. As for moisture content, Hangaru and Seolgaeng that are soft rice were higher than Dasan-1 and Anda as 14.48 and 14.62%, respectively. Dasan-1 and Anda showed higher protein content as compared to other varieties. As for amylose content, Hangaru turned out to be lower than other varieties as 17.71%, whereas reducing sugar content of Hangaru and Seolgaeng was higher than Dasan-1 and Anda. Results of hardness showed that Hangaru and Seolgaeng were measured lower than Dasan-1 and Anda. As a result of measuring alcohol content, pH and color of beer brewed by rice cultivars, no significant difference by cultivars was found, but measurement result of bitterness showed that beer brewed with Hangaru and Seolgaeng showed lower bitterness comparing to the beer brewed with Dasan-1 and Anda. The results of this study suggest that Hangaru and Seolgaeng are considered cultivars suitable for brewing quality of rice beer.

• 한국식품영양학회지
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• 제34권4호
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• pp.381-389
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• 2021

Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. 'Hoseo' and 'Haewon' showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in 'Hoseo' and 'Pungwon' than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. 'Haewon' showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that 'Hoseo' and 'Haewon' can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.

• 대한치과의료관리학회지
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• 제8권1호
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• pp.8-14
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• 2020

To provide high-quality oral health services, the concept of measurable oral health quality must first be defined. Owing to reports of significant preventable adverse events in the healthcare service provision process, the recognition and consensus of patient safety and patient-centered health service provision was formed. Six areas that are important medical care have been identified, including the quality along with existing concepts such as timeliness, effectiveness, equity, and efficiency of medical services. While there is ongoing research on the quality of oral health, there is not yet any internationally accepted definition. The purpose of this study is to introduce the ideas of oral healthcare quality and quality indicators that have been developed and announced in the field of dentistry.