• Journal of Korean Academy of Nursing Administration
• /
• v.8 no.1
• /
• pp.169-191
• /
• 2002

As the tendency of the society is centralized into consumers and services, patients are getting to ask better medical services. The consumers influenced from various social surroundings became to have some expectation of nursing service. Compared with their expectation, the quality of the services which they virtually get may be recognized and evaluated. So it is necessary to know exactly what the consumers want in nursing services. The purpose of this study is to examine the determinants which can evaluate the quality of nursing services by researching into consumers' expectation and perception of the nursing services depending on the consumer-oriented attributions on the basis of the model of SERVQUAL. 1,144 of outpatients were selected as the subjects for this research. They used to continuously visit the same hospital after being hospitalized and nursed in 9 hospitals randomly selected among the second-level medical organizations in Seoul from January to February, 2001. The collected data are analyzed into the Descriptive Statistics, t-test, GLM and Multiple Regression through the SAS program. Delphi was used for the research tool and the results of the research are as follows; the determinants in evaluating the quality of nursing services consist of 5 categories such as Tangibility, Reliability, Responsiveness, Assurance, Empathy. The values of Cronbach' $\alpha$ appeared to be 0.96 in the expectation of nursing services, 0.94 in the perception of nursing services and 0.96 in the importance of nursing services. The determinants in the expectation of nursing services were ranged in the order of Assurance, Empathy, Reliability, Responsiveness and Tangibility. And those in the perception of nursing services were in the order of Assurance, Empathy, Reliability, Tangibility and Responsiveness. Those in the importance of nursing service were in the order of Empathy, Assurance, Reliability, Tangibility and Responsiveness. Finally, those in the quality of nursing service were in the order of Tangibility, Responsiveness, Empathy, Reliability and Assurance. Each expectation of nursing services appeared different depending on the subjects' age, gender, clinical department and reason for hospitalization. The hypothesis examined in this research shows that the group having higher personal needs shows meaningful differences in the expectation of nursing services, and the subjects who have had external communication show higher perception of nursing service than uncommunicative ones. After all, we can see that the statistical differences in the perception of nursing services depend on whether the subjects have external communications or not. The determinants in the expectation of nursing services can explain the quality of nursing service up to 14.96%. The statistically meaningful determinants in the expectation could be arranged in the order of Reliability, Assurance and Tangibility. And the more expectation brings about the lower evaluation of the quality of nursing services. The determinants in the perception of nursing service can explain the quality of nursing services up to 29.85%. The statistically meaningful determinants in the perception could be arranged in the order of Responsiveness, Reliability, Tangibility, Empathy, and Assurance. And the more perception brings about the higher evaluation of the quality of nursing services. According to the result of the above research, I would like to propose as follows. As long as this research is oriented to get knowledge of the consumer-oriented nursing services, it should be continued to draw the other elements determining the quality of the nursing services. Furthermore, this research is based upon the Parasuraman, A., et al.'s SERVQUAL Model(1991), which deals only expectation, perception and quality of consumer-oriented nursing services, so it will be necessary to inspect and verify it through the other models containing the offerers of nursing services in the future. On the other hand, as this research evaluates the actual quality of nursing services based on the expectation and perception of nursing services, it can be utilized as fundamental data to develop the marketing strategies and to estimate the qualities as well. I hope this research will be periodically estimated to be the useful data to develop the marketing strategies in the nursing service area.

• Asian Journal for Public Opinion Research
• /
• v.9 no.3
• /
• pp.240-265
• /
• 2021

Public services need to be evaluated regularly to identify areas that need further improvement. Data collection via Twitter is affordable and timely, so it has the potential to be utilized to evaluate the quality of public service. This study utilizes tweets mentioning three service units of the provincial government of Jakarta and applies both sentiment analysis and topic classification to predict a rating/score of public service quality. The research goal is to examine if the evaluation of public services based on social media data is possible. The findings indicate that the use of Twitter has an advantage in terms of sample size and variety of opinions. Tweets can be translated into scores as well. Nonetheless, the representativeness issue and the predominance of complaint tweets can affect the reliability of the results.

• Korean Journal of Food Science and Technology
• /
• v.45 no.5
• /
• pp.578-582
• /
• 2013

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at $23^{\circ}C$ for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.1
• /
• pp.32-39
• /
• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1236-1241
• /
• 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.

• The Journal of The Korea Institute of Intelligent Transport Systems
• /
• v.10 no.2
• /
• pp.55-65
• /
• 2011

The city of Suwon has introduced various ITS services between 2001 and 2006 as an alternative to solve chronic traffic congestion in the city. After the successful implementation, there was an effort to evaluate effects from the ITS deployments. However, the effects caused from ITS implementations may be realized in many different ways. Therefore, this research effort was aimed at evaluating the effectiveness of ITS implements through the first and second phases in Suwon using reasonable and scientific methods. Based on results from the analysis of variables presenting traffic condition, surveys and economic evaluation, the implementation of ITS services in Suwon can be concluded successful. However, there is a need for efforts to maintain the effects produced from the successful introduction of ITS services through continuous upgrading the systems, intensive maintenance, and efficient operations.

• Journal of Information Technology Services
• /
• v.6 no.3
• /
• pp.111-128
• /
• 2007

The purpose of the research is to analyze the status and problems of the e-Learning quality assurance system on e-Learning contents and service provider(institutes) in the field of enterprise education. In addition, the research is to suggest the direction and strategies for revising and developing the system. The research put emphasis on two systems of the e-Learning quality assurance(contents, service provider) which directly influence financial support of government. This study depended mostly on literature review, supplemented by expert panel meetings. In the case of the quality assurance system on e-Learning contents, the followings are suggested; (1)admitting the contents made of the combination of modules in the approved module set, (2)making easier the qualifying of modified contents for maintenance, (3)revising evaluation criteria, (4)providing substantial feedback. In the field of service provider, the followings are requested; (1)differentiating of qualifying system by industry and scale of company, (2)extending the qualifying cycle, (3)improving the feedback and sharing system.

• Journal of Information Technology Services
• /
• v.16 no.4
• /
• pp.77-97
• /
• 2017

ERP is an essential information system (IS) that many companies are operating on the basis of this solution. Since ERP is a very important system that is used in business operation and provides quantified information about the efficiency and productivity of the business activities, difference of competitiveness between companies that have successfully implemented ERP and those that do not have is very large. According to a survey done by a global consulting firm, far less than half of the companies are evaluated as successfully internalizing ERP into their organizations. Therefore, there is a need for an accurate assessment of ERP usage and an improvement of ERP based on it and the need become to increase largely. However, in reality, there is neither the systematic evaluation methods or any research about this topic. This study proposes a framework for evaluating the routinization of ERP throughout the life cycle of the ERP based on both the literature in the enterprise architecture, ERP lifecycle, ERP success areas, and actual experience of the authors in ERP implementation. The proposed framework intends to satisfy the following functional requirements : 1) the entire lifecycle of ERP should be evaluated; 2) evaluation of ERP should be performed from the enterprise-wide perspective; 3) evaluation should focus on the core activities of the organization; and objective evaluation criteria should be used in the evaluation.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.17 no.1
• /
• pp.71-81
• /
• 2005

The main objective of the present study is to investigate the performance characteristics of a ground-source heat pump(GSHP) system with a 130 m vertical and 62 mm nominal diameter U-tube ground heat exchanger. In order to evaluate the performance analysis, the ground-source heat pump connected to a test room with $90\;m^2$ floor area in the Korea Institute of Construction $Technology(37^{\circ}39'N,\;126^{\circ}48'E)$ was designed and constructed. This ground-source heat pump system mainly consisted of ground heat exchanger, indoor heat pumps and measuring devices. The cooling and heating loads of the test room were 5.5 and 7.2 kW at design conditions, respectively. The experimental results were obtained from July 2, 2003 to July 1, 2004. The cooling and heating performance coefficients of the system were determined from the measured data. The average cooling and heating COPs for the system were obtained to be 4.90 and 3.96, respectively. The temperature variations in ground and the ground heat exchanger pipe surface at different depths were also measured.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.5
• /
• pp.399-406
• /
• 2001

This study was carried out to investigate the effects of addition ratio(0, 5, 10 and 20%) of various minor ingredients(prosomillet, glutinous barley, oat, wheat, yellow and black soybean, safflower seed, chocolate etc.) on mechanical and sensory characteristics of Sulgiduk. In mechanical evaluation, hardness, cohesiveness and gumminess were increased with increasing the content of prosomillet, glutinous barley, oat and wheat to be added, and did not show any relationship the content of them to be added on yellow and black soybean, safflower seed and chocolate. In sensory evaluation, quality characteristics of Sulgiduk added with prosomillet, oat, yellow and black soybean and chocolate with $5{\sim}10%$, respectively was better than those of Sulgiduk without the minor ingredients. Change of hardness on Sulgiduk added with oat, yellow soybean, black soybean and chocolate was lower than those of Sulgiduk without them during storage of room temperature.