• Nuclear Engineering and Technology
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• v.52 no.9
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• pp.2100-2106
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• 2020

This paper newly proposes an efficient analytic springback prediction method to predict the final dimensions of bent cylindrical tubes for a helical tube steam generator in a small modular reactor. Three-dimensional bending procedure is treated as a two-dimensional in-plane bending procedure by integrating the Euler beam theory. To enhance the accuracy of the springback prediction, mathematical representations of flow stress and elastic modulus for unloading are systematically integrated into the analytic prediction model. This technique not only precisely predicts the final dimensions of the bent helical tube after a springback, but also effectively predicts the various target radii. Numerical validations were performed for five different radii of helical tube bending by comparing the final radius after a springback.

• Journal of Distribution Science
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• v.13 no.9
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• pp.19-27
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• 2015

Purpose - In a global economy, marketers are required to understand service quality from an international consumer viewpoint. Despite the increased need for cross-cultural research, few studies have developed service quality research international in scope. The present research aims to shed light on variations in airline service quality among international consumers. Research design, data, and methodology - Conducting crosscultural research, this study compares airline service quality variations, investigating an international consumer group and a Korean consumer group. T-test and factor analyses are applied to examine mean scores and factor structure of the airline service dimensions. Results - The results indicate there are significant differences in mean comparisons between the groups. The international consumers indicate significantly higher service perception scores than the Koreans. Further, we find that the factor structure of airline service quality diverges between the groups. The international group considers airline service quality in four dimensions, while Koreans consider it in two. Conclusions - The study sheds new light on international service variations and suggests that the field of airline service quality may differ by nations and/or cultures.

• Journal of Korean Public Health Nursing
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• v.26 no.3
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• pp.428-439
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• 2012

Purpose: The purpose of this study was to define and clarify the concept of 'equilibrium' in community-dwelling elderly persons with chronic diseases. Methods: A hybrid model was used for development of the concept of equilibrium. The model included a field study conducted in Seoul, Korea. Participants in this study included 12 elderly persons with chronic diseases who were taking medicine regularly. Results: The concept of equilibrium was found to be a complex phenomenon having meaning in two dimensions: the family-friendly and social relation-oriented dimensions. Four attributes and nine indicators were defined. Conclusion: Equilibrium was defined as the state of having health recognition, will power, and motive power (family-friendly dimension) and having a feeling of participation (social relation-oriented). Therefore, nurses who work with elderly persons with chronic disease in the community should be aware of the attributes and indicators of equilibrium in order to enhance the equilibrium of their elderly clients with chronic diseases.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.35-43
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• 2005

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.4
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• pp.97-105
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• 2000

One of the most important steps to determine the blank shape and dimensions in deep drawing process is to calculate the surface area of the product. In general, the surface area of axisymmetric products is calculated by mathematical or graphical methods. However, in the case of non-axisymmetric products, it is difficult to calculate the exact surface area due to errors as separated components. Fortunately, it is possible for elliptical products to recognize the geometry of the product in the long side and short side by drafting in another two layers on AutoCAD software. So, in this study, a surface area calculating system is constructed for a design of blank shape of deep drawing products. This system consists of input geometry recognition module and three dimensional modeling module, respectively. The suitability of this system is verified by applying to a real deep drawing product. The system constructed in this study would be very useful to reduce lead time and cost for determining the blank shape and dimensions.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2001.10a
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• pp.171-174
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• 2001

This study investigates the differences in critical dimensions which impact on operations and strategy in Internet EC of service related intangible product. For this purpose, services are newly classified by two selected dimensions such as 1)the proportion of substitute by on-line, and 2)the needs of interaction and customization. Secondly, on the classification of services, the differences of 1) customer needs of geographical accessibility, 2) needs of cooperation with off-line functions, and 3) customer purchase intention in Internet EC are tested among classified groups. Finally, implementations on operations and strategy in Internet EC are suggested, based on the results of analysis. Data are collected by the survey on the customer groups, and analyzed by statistical method, such as mean score plot, cluster analysis, and analysis of variance.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.10a
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• pp.369-374
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• 2001

Gear is general mechanical elements that used for power transmission between two shafts that interval is comparatively short. and it delivers big power as accurate ratio of speed. The profile of Spur gear which is the most basic factor is divided into Trochoidal fillet curve and Involute curve. Involute curve is used a lot of a shaped curve of machine parts such as a gear, a scroll compressor and a collar of centrifugal pump. However, it is poor to study the modeling of Trochoidal fillet curve and the three dimensions model shaped mathematical curve. This paper describes a mathematical model of profile shifted involute gear. and this model is based on Camus's theory. We draw three dimensions gear have accurate mathematical function using ADS, VisualLISP. and To check accuracy and perfection, we make a program of checking Interference. and use for this study.

• Korean Management Science Review
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• v.23 no.3
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• pp.119-132
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• 2006

Since the guaranteed service quality(QoS) is spotlighted as a strategic competitive tool to Broadband Convergence Network(BcN) service providers, many scholars have dealt with QoS issues in the BcN environment. However, just a few researchers focus on end-users and most are lean toward service providers or technology itself. In this paper, therefore, we investigated how end-users could measure service quality in the BcN environment, and moreover, proposed the end-user oriented measurement guideline for BcN QoS. Through literature review and two surveys, four QoS dimensions and nineteen measurement items were derived from end-user's perspective. proposed QoS dimension and items would be utilized as meaningful tools for future BcN service.

• Journal of Distribution Science
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• v.9 no.2
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• pp.123-129
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• 2011

The restaurant franchise industry is one that could benefit significantly from the use of intranet technology, from its potential for improving communications between franchisors and franchisees, to providing easier inventory and ordering processes. However, there is a level of trepidation among potential users about whether the technology would improve their work performance. This study sought to examine the relationships between perceived uncertainty and perceived usefulness of intranet technology in the restaurant franchise industry. Through a review of available literature, 10 sub-dimensions of perceived uncertainty (Duncan, 1972) and six sub-dimensions of perceived usefulness (Davis, 1989) were derived. Canonical correlation analysis was used to examine the relationships between these concepts using data collected from 163 franchising restaurant managers in South Korea. Findings from the data analysis demonstrates two negative factors and one positive factor in perceived uncertainty that influence perceived usefulness, thus offering some implications of what to consider when implementing an intranet system in a restaurant franchise.

• Nutritional Sciences
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• v.8 no.2
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.