• IE interfaces
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• v.12 no.3
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• pp.458-467
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• 1999

In this paper, we analyze the calendaring operation in the process of paper manufacturing. Controllable parameters involved in the calendaring operation are the calendar material, temperature and pressure. Main objective of this paper is to find the robust design of these parameters which would provide consistent quality of paper in terms of the thickness, brightness, and roughness. We first use a split-plot design in the context of a central composit design for a preliminary analysis to find the proper calendar material. Next, response surfaces for the mean and variance of each quality attribute are fitted as functions of calender temperature and pressure. Bootstrap resampling approach is used to find the robust parameter design.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.2
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• pp.647-669
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• 2016

Multiple attribute for decision making including user preference will increase the complexity of route selection process. Various approaches have been proposed to solve the optimal route selection problem. In this paper, multi attribute decision making (MADM) algorithms such as Simple Additive Weighting (SAW), Weighted Product Method (WPM), Analytic Hierarchy Process (AHP) method and Total Order Preference by Similarity to the Ideal Solution (TOPSIS) methods have been proposed for acoustic signature based optimal route selection to facilitate user with better quality of service. The traffic density state conditions (very low, low, below medium, medium, above medium, high and very high) on the road segment is the occurrence and mixture weightings of traffic noise signals (Tyre, Engine, Air Turbulence, Exhaust, and Honks etc) is considered as one of the attribute in decision making process. The short-term spectral envelope features of the cumulative acoustic signals are extracted using Mel-Frequency Cepstral Coefficients (MFCC) and Adaptive Neuro-Fuzzy Classifier (ANFC) is used to model seven traffic density states. Simple point method and AHP has been used for calculation of weights of decision parameters. Numerical results show that WPM, AHP and TOPSIS provide similar performance.

• Korea Journal of Hospital Management
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• v.18 no.1
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• pp.18-41
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• 2013

This study was aimed to identify the current status of medical service quality of medical institutes; propose improvements; and find out the impact of medical service quality by its attribute on overall customer satisfaction. The research was conducted on the out-patients and in-patients in a high-level general hospital located in A city. To examine the research, the IPA was utilized to identify the priority requirements for improving the medical service quality. The study also applied an extended theory to the analysis on mismatch between the level of satisfaction and importance recognized by the clients, to examine the impact of the above mentioned factors on the overall satisfaction and intention to revisit and recommend the hospital. For out-patients, the result showed that "hospital hygiene" had a positive and negative impact on the clients' intention to revisit the hospital in priority improvements. In terms of the sustainable improvements, "doctor's skill" had a negative impact on the overall service satisfaction, whereas "state-of-the-art facility" and "nurse's instruction" had a positive impact on the intention to revisit the hospital. In long-term improvements,"complaint remedy" had a positive impact on the intention to recommend the hospital but there were no relevant factors in excessive investment. On the other hand, for in-patients, the result demonstrated that there were no relevant factors in priority improvements and sustainable improvements. The factor of"service procedure speed"had a positive as well as negative impact on the intention to revisit the hospital. In excessive investment,"nurse's empathy"had a positive impact on the intention to recommend the hospital.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.353-362
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• 2016

Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.

• KIPS Transactions on Software and Data Engineering
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• v.3 no.11
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• pp.465-470
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• 2014

The SP quality assessments from national IT industry promotion agency of Korea(NIPA) assesses ability of software development process. And the SP quality assessments is getting popular over the nation. But, in the SP quality assessments, there is no concern about security attribute. In this paper new secure process base on ISO 27001 is proposed for the organization that is already passed SP quality assessments. This process can detect security threatening factors and gives chance to protect those factors. Furthermore, since detected security weaknesses can be used as a measurement, the system can be managed in aspect to security attribute.

• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.492-499
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• 2009

This research was conducted in order to know how influential the acknowledgment of factors such as the quality of educational contents and the conducting of off-line lectures is in terms of effective learning for leaners. Based on the satisfaction-importance model of the multi-attribute attitude model, this study would like to clarify the degree to which the quality of on-line contents of on-line education and the simultaneous conducting of off-line lectures influences one's learning attitude. On-line contents satisfaction will evaluated through the three categories: audio lectures, video lecture and WEI lectures, which make up the quality of on-line contents. We would also like to do a survey on the transformation of learning attitudes when on-line and off-line lectures were conducted simultaneously.

• Journal of the Korea Safety Management & Science
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• v.19 no.1
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• pp.157-167
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• 2017

The two-way quality theory has been widely used as a method for classifying quality attributes for several decades. In particular, the Kano model that classifies attributes into not just conventional one-dimensional but must-be and attractive has gained popularity due to its applicability and ease of use. However, the wordings of the five alternatives in the Kano's questionnaire has been criticised for unclear meanings. This study proposes a new two-way model to classify attributes using 5-point Likert scale alternatives. For this, the current paper investigated a case of TV sets to examine how the proposed model works in comparison with the Kano model. The application results of the proposed model are different from the original one. The two-way model classifies quality attributes in more detail such as the "one-dimensional with an attractive tendency" attribute, which has a greater influence on satisfaction than dissatisfaction, the opposite "one-dimensional with a must-be tendency" attribute, and "highly one-dimensional" and "less one-dimensional" attributes. In this study, a potential satisfaction coefficient (PSC), a potential dissatisfaction coefficient (PDC), and an average potential coefficient (APC) to manage quality attributes are proposed and discussed for their utilization.

• Industrial Engineering and Management Systems
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• v.15 no.1
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• pp.77-91
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• 2016

Every service firm must find ways to attract new customers, retain existing customers, and remain competitive and profitable. As competition increases, delivering better service becomes more important. Service quality is considered as a vital aspect for the success of the firms. Restaurant cannot be separated from the service quality they have to deliver. The development of restaurant is supported with the reputation of the country where the food comes from. Recently, one of the most trending topic is Korean wave which affects the Korean cuisine. A fuzzy AHP was employed to evaluate the service quality. It is more preferable than traditional AHP which is criticized for its inability to handle the uncertainty of the decision maker's perception. Six attributes are used to evaluate five Korean restaurants in Semarang, Indonesia. The result shows that innovation is the most important attribute. It seems that decision makers viewed the food variation and new method service as main factors that the restaurants have to manage. This finding can provide the managers with valuable insights into the attribute that reflects customers' perceptions; also to position their service based on their competitors. Validating the scale in other culture-based restaurants is an interesting area to be pursued.