• Culinary science and hospitality research
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• v.9 no.3
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• pp.141-154
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• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.1000-1003
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• 2014

As smart phones have became popular in recent years, use rate of smart phones application of mobile subscribers is now gradually increasing. Smart phones have a considerable effect on real life of users. Especially, mobile payment service using smart phones is outstanding in convenience because of its simple way to check out online. Therefore, in this paper, the database was designed for inquiring and making pre-order for take-out products based on connivence. This paper offers pre-order design to have order information standardized, menus which store owners can register and manage, and statistical data based on sales. It can be cost and time-efficient by using integrated pre-order system across all franchises. If this take-out pre-order system becomes more widely available, it will increase profit for both users and franchises due to cost and time efficiency.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.461-464
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• 2014

As smart phones have became popular in recent years, use rate of smart phones application of mobile subscribers is now gradually increasing. Smart phones have a considerable effect on real life of users. Especially, mobile payment service using smart phones is outstanding in convenience because of its simple way to check out online. Therefore, in this paper, the database was designed for inquiring and making pre-order for take-out products based on connivence. This paper offers pre-order design to have order information standardized, menus which store owners can register and manage, and statistical data based on sales. It can be cost and time-efficient by using integrated pre-order system across all franchises. If this take-out pre-order system becomes more widely available, it will increase profit for both users and franchises due to cost and time efficiency.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.11a
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• pp.93-98
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• 2007

As coffee's taste and scent are emphasized, and interior atmosphere has changed along with sale of brand's own products, there are also epochal trend changes in interior. So, changes within the space should be focused onto open type self coffee shop, a new cultural space distinguishable from existing coffee shops. Therefore, in this study, the following results could be obtained by performing customer-centered, spatial structural characteristics research on 5 take-out coffee shops opened after 2005 that are practicing self service in Busan and Gyeongsangnam-do regions. In this study, it was shown in the above results that location of the entrance, kitchen, and condiment bar, area per person, size and positioning of furniture, area of windows and doors, etc have strong influences for self service which customers themselves carry their food. Therefore, in planning the interior of self coffee ship in the future, presentation of more effective and practical space based on this analysis will be required.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.188-198
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• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.21 no.48
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• pp.223-232
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• 1998

In order to improve the hospital service quality, some hospitals try to reduce the outpatients' waiting time in the hospital. One of the dissatisfied service items at the hospital is the long waiting time to take the prescribed medicine. In most cases, the smaller the number of pharmacists, the longer could be the waiting time. The suggestion of criteria for optimal allocation of appropriate number of pharmacists must be very important to manage the hospital pharmacy. In this paper, we suggest the method to figure out appropriate number of pharmacists through the real situation study at the Sampling Medical Center Pharmacy. We present the simulation study results using the simulation package ARENA and the analysis of statistical distribution of the arriving prescriptions. The result of this research could be applied to the other service business to figure out the optimal allocation of available human resources and to do the job analysis for better service quality.

• Proceedings of the Korean Information Science Society Conference
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• 1999.10c
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• pp.423-426
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• 1999

In offering a statistical end-to-end bandwidth guarantee service, typically called Assured Service, in Differentiated Serviced (Diff-Serv) framework, the biggest issue is its inconsistency. Larger profile TCP flows fail to achieve the guaranteed rate when competing with many smaller profile flows. This phenomenon, which we call "bandwidth skew", stems from the fact that larger profile flows take longer time to recover from the congestion window size backoff after a packet drop. Proposed solutions to this problem, therefore, are focused on modifying the TCP behavior. However, TCP modification is not practicable, mainly due to its large installation base. We look to other mechanisms in the Diff-Serv framework to find more realistic solutions. In particular, we demonstrate that RIO, the de facto standard packet differentiation mechanism used for Assured Service, also contributes to the bandwidth skew. Based on this new finding, we design a modified RIO mechanism called RI+O. RI+O uses OUT queue length in addition to IN and IN+OUT queue length to calculate OUT packet drop probability. We show through extensive simulation that RI+O significantly alleviates the bandwidth skew, expanding the operating regime for Assured Service.d Service.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.942-952
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• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.

• Journal of Digital Convergence
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• v.6 no.1
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• pp.43-52
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• 2008

Managing of local government public service business is innovation strategy of local government public service business using choice and competition principle. Managing strategy of local government public service business is new paradigm for innovating public service business and role structure of government. It is important to understand properly substance and characteristics of local government public service business. Accordingly, the purpose of this study find bottleneck of local government public service business and take out improvement plan and suggest policy plan of Seo Gu District Office in Gwang Ju City in the future.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.548-553
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• 2005

The purpose of this study was to investigate eating-out behavior patterns of university students. A questionnaire survey was conducted on 610 university students(male : 41.5%, female: 58.5%). The main results are as follows: The motivation of eating out for the university students was the highest to take care of a meal, the second motivation was the social reason for the male student, but accomodate diversion for the female student. The time of eating-out was the highest from 31 minutes to 60 minutes. The eating-out cost of one time was highest from 5,000 won to 10,000 won. The eating-out cost of one month was the highest from 50,000 won to 100,000 won. The both male and female students were favorite of the korean foods. The left-over foods were higher female students compared with male students. The style of left-over foods was highest the korean foods. The payment style was high the most student by turns. The frequency of eating-out was high male students compared with female students as below (lunch>dinner>breakfast). The criteria for the selecting eating-out level was appeared as below (Taste>Cleanliness and hygiene>Kindness and good service>Price>Atmosphere>Variety of menu>Promptness of service>Convenient location>Quantity of food>Reputation). Both students liked hot tastes.