• Journal of Information Technology Applications and Management
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• 제19권4호
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• pp.227-242
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• 2012

It is a daunting task to theorize the process effectiveness of IT convergence based service model. Despite the criticalness of investigating process enhancement impact of IT-convergence based service model, the theoretical research in this field is relatively scarce, possibly due to the too wide and comprehensiveness of research scope. In this vein, we conducted exploratory study to understand the contributional impact of IT convergence based service model on resolving service process limitations. We first identified five IT convergence based service models in the area of typical service industry, which include entertainment, learning, location based services, tourism, and healthcare. Our research model classified value creation factors of the IT convergence model in twofold. The one is defined as basic value creation factor of the IT convergence, which is treated as the second-order factor that consists of two first-order factors of mobile functionality and Internet with digital contents merging functionality. The other is defined as service process limitations resolving factor which are comprised with the two first-order factors of simultaneousity and perishability. Both the second-order factors are modeled, each respectively, with the two first-order factors in formative manner. Using PLS, empirical validation is executed to analyze each value creating factor's contribution impact on the relative advantage, as well as the mediating effect of basic value creation factor on resolving service process limitations. On the basis of the insights revealed from this paper, further theory building research could be elaborated in the area of IT convergence applications for service industry.

• 한국정보시스템학회:학술대회논문집
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• 한국정보시스템학회 1997년도 춘계학술대회논문집 지역정보단지 조성과정보기술의 활용
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• pp.271-285
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• 1997

This paper address the issues of satisfaction factors to measure the service quality in computer communication service users. In order to develope a satisfaction factors' model, we study appropriate quality factors of the service through the focus group interviews with service users, and surveys the quality levels that users have felt in services. It also analyzes the relationship between the user's quality level and the quality factors by the statistical analyses. Based on the optimal regression model, we suggest an appropriate satisfaction model in PC communication service areas. That model shows that most users are interested in the fare for use. Use-fare factor is the most powerful one to the satisfaction model. Second one is usefulness, next is correctness. But connect-status factor is the only negative one. Most users think that its factor is in the way of fluent communication. So to keep the competitiveness in the PC communication service, the sixth negative factor should be modified as soon as possible.

• Journal of Microbiology
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• 제39권1호
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• pp.67-73
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• 2001

A validation study was conducted to evaluate the efficacy and mechanism of the cryo-precipitation, monoclonal anti-FVIIIc antibody (mAb) chromatography, Q-Sepharose chromatography, and lyophilization steps involved in the manufacture of high purity factor VIII (GreenMono) from human plasma, in the removal and/or inactivation of hepatitis A virus (HAV). Samples from the relevant stages of the production process were spiked with HAV and subjected to scale-down processes mimicking the manufacture of the high purity factor VIII concentrate. Samples were collected at each step and immediately titrated using a 50% tissue culture infectious dose (TCID$\_$50/) and then the virus reduction factors were evaluated. HAV was effectively partitioned from factor VⅢ during cryo-precipitation with the log reduction factor of 3.2. The mAb chromatography was the most effective step far removal of HAV with the log reduction factor of $\geq$4.3. HAV infectivity was not detected in the fraction of factor VⅢ, while most of HAV infectivity was recovered in the fractions of flow through and wash during mAb chromatography. Q-Sepharose chromatography showed the lowest efficacy for partitioning HAV with the log reduction factor of 0.7. Lyophilization was an effective step in inactivating HAV with the log reduction factor of 2.3. The cumulative lag reduction factor, $\geq$10.5, achieved for tile entire manufacturing process was several magnitudes greater than the potential HAV load of current plasma pools.

• 혜화의학회지
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• 제22권2호
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• pp.143-154
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• 2014

Objective : The purpose of this study is to establish a concept called as 'medical service' newly and to develop an reliable and valid scale that measures medical service. Methods : In order to accomplish these objectives, both conceptual study and empirical study were performed. In a conceptual study, 5 core factors(doctor, medical team, medical facilities, medical process, and hospital) and 24 sub factors were extracted with assistant by 7 experts, based on antecedent studies about components of medical service. In an empirical study, data was taken from 244 adults living in Seoul and Daejeon with the conceptually founded medical service scale. Results : Results of empirical study showed reliability and validity of the medical service scale. Internal consistency coefficient showed high score of .97 and, in accordance with the conceptual study, "medical treatment factor", "appearance factor", "personal factor", "trust factor" and "dissatisfaction factor" were extracted from the data as the five main factors. Conclusions : Finally, limitations of this study and directions for further studies are discussed. Acknowledgement : This work was supported by the Daejeon University Research Grant.

• 보건의료산업학회지
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• 제6권4호
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• pp.279-294
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• 2012

The study compared refractive surgery patients' hospital selection factors and satisfaction, through this to see the factors influencing patients' satisfaction, aiming at 235 patients visiting two Eye hospitals. The research results are followed. First, target group's hospital selection factors appeared facilities and environment factor, reliability factor, personal service factor, and accessibility factor in the order. Second, patients' satisfaction appeared reliability factor, facilities and environment factor, and personal factor in the order. Fourth, in the result comparing patients' expectation on hospital selection and satisfaction score, all factors of facilities and environment, personal service, and reliability had high satisfaction score than expectation. Third, in the result of factors influencing refractive surgery patients' satisfaction, in surgery determination period, surgery expenditure, and hospital selection factors among characteristics relating to refractive surgery, facilities and environment, personal service, and reliability appeared as satisfaction influencing factors. In conclusion, the study found that hospital selection factors and satisfaction influencing factors by refractive surgery patients' surgery type are considered to be able to be used to establish marketing strategy in the fields excluded from insurance application, the researches to improve patients' satisfaction in patient-oriented medical market should be continuously proceeded.

• 한국유기농업학회지
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• 제18권3호
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• pp.315-329
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• 2010

This study focused on analysis of the satisfaction level of specialty shops for environment-friendly agricultural products (EFAP). To analyze the satisfaction level of EF AP, a series of household surveys were conducted. Questionnaire was prepared on the basis of the SERVQUAL model and the structural equation modeling was made on the basis of the contents surveyed. The main results of this study are summarized as follows. Firstly, tangibles structured with store clearance, neat uniform, information and others is the factor of service quality satisfaction. Secondly, reliability structured with service practice, problem solving, and service in accurate time is the factor of service quality satisfaction. Thirdly, assurance structured with the reliability of employees, sufficient knowledge of employees, courteous and good manner is the factor of service quality satisfaction. Fourthly, responsiveness structured with prompt service, voluntary help, customer response service and the like is the factor of service quality satisfaction. Fifthly, the sympathy structured in interest for each customer, provision of service in time convenient to use, encountering the customers with genuine feeling are the factors of service quality satisfaction. And sixthly, the service satisfaction factors would influence on the consumer behavior factors.

• 한국도로학회논문집
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• 제14권6호
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• pp.167-173
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• 2012

PURPOSES : This study is to develop speed correction factor for more realistic Level-of-Service(LOS) at multilane highway. METHODS : In this study, we compared speed difference the degree of speed reductions in actual multilane road conditions with speed reduction considering speed correction factor presented in highway capacity manual using statistical techniques. And also we presents new speed correction factor analyzing collected data at national highway No.1 (Goyang~Wolrung). RESULTS : The result of analyzing and comparing new suggested speed correction factor with speed correction factor in Korea Highway Capacity Manual (KHCM) shows RMSE (Root Mean Square Error) in new speed correction factor (RMSE 1.5) is much lower than existing speed correction factor (RMSE 13.4). New suggested speed correction can be used for analyzing Level-of-Service at multilane highway. And also we suggests improvements for analysis procedure in analyzing Level-of-Service at multilane highway CONCLUSIONS : As a result of comparing differences, we draw the causes that effect the differences in speed and suggest new speed correction factor that consider traffic volumes. It can be more rational because it uses speed correction factor which can consider more realistic traffic conditions, etc.

• 한국조리학회지
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• 제5권2호
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• 한국전자거래학회지
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• 제19권1호
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• pp.15-42
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• 2014

클라우드 스토리지 서비스는 미래 모바일 및 인터넷 서비스의 핵심적인 인프라 서비스가 될 가능성이 높다. 클라우드 스토리지 서비스와 관련된 많은 기업들은 지속적인 투자를 하고 있으며, 가입자 확보를 위해 노력하고 있다. 이러한 서비스를 제공하는 기업들이 신규 가입자를 확보하고 기존 가입자를 유지하기 위해 사용자들의 서비스 사용의도가 무엇인지 확인할 필요가 있다. 따라서 본 연구에서는 클라우드 스토리지 서비스의 지속적 사용의도에 대한 실증적 연구 수행을 위해 외생 변수를 추가한 확장된 TAM 모형을 기반으로 사용자 수용의도와의 관계를 규명하고자 한다. 연구 결과, 개인의 혁신성, 자기효능감, 기능적 속성, 심리적 전환 비용과 같은 요인이 클라우드 스토리지 서비스의 지속적 사용의도에 영향을 주는 것으로 검증되었으며, 향후 클라우드 스토리지 서비스를 제공하는 기업들의 전략 수립을 위한 방향성을 제공해 줄 수 있을 것으로 기대한다.

• 한국식품영양학회지
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• 제21권1호
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.