R&D innovation is based on the premises of gaining competitive advantage. Innovation is achieved not only through the development of technology for producing newer and better products, but also gaining and sharing information about consumer demands, chang

R&D innovation is based on the premises of gaining competitive advantage. Innovation is achieved not only through the development of technology for producing newer and better products, but also gaining and sharing information about consumer demands, changes in the market, and a competitors actions. Investment in R&D can not adequately be fulfilled solely through market functions because of R&D activities imply high-risk, uncertainty, and because R&D has a public-good characteristic. Most past researches have concentrated on managerial methodologies through research of performance, thus the results are related to studies of innovation performance. This research looks into the effect given on R&D innovation by IT factors and provides a model, and further analysis on how IT factors are applied through this model. By developing a model through the process of re-structuring the model with variables based on the convergent and discriminant validity, and in turn confirming and concentrating on major IT factors through analysis, it will be possible to double the R&D Innovation Performance.

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

From the research which sees hereupon the importance - observes a satisfaction analysis about enterprise environment and support policy of the disability firm and the positive promotes under planning boil the competitive power improvement of the disability firm the fact that the activity of the disability firm and with aim.

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 1501~2000won, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, 1~3 foodservice staff, with a price range of 2501~3000won, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, 6~7 foodservice staff, with a price range of 2501~3000won, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".

The purpose of this study was to analyze usage frequency and importance of competencies which are required to restaurant industry professionals. For this purpose, opinions of restaurant industry professionals on the competency were surveyed using questionnaires. To develop a questionnaire, a total of 27 competency variables which are required to restaurant industry professionals were drawn through literature review. Questionnaires were distributed to 300 professionals in restaurant industry with different positions using random sampling. Out of 300 questionnaires, 221 questionnaires were used for analysis. Statistical analysis was conducted using SPSS 10.0, including descriptive analysis, ANOVA and t-test. Reliability test and factor analysis were also conducted to evaluate the reliability and validity of the questionnaire. As a result, 'attitude and personality' factor was recognized as the most frequently used and the most important competency factor of restaurant industry professionals. Therefore, the competency such as 'sincerity', 'responsibility', 'sense of honesty', 'positive attitude', 'tolerance and justice', should be more emphasized in restaurant management education. The level of current usage and importance of each competency were different according to age, education level, working experience, position, number of employees, type of restaurant and type of management.

해설판은 자기안내식 해설에서 흔히 이용되는 정보전달 매체로서 해설효과의 극대화를 위해서는 해설판과 이를 이용하는 탐방객에 대한 이해가 필요하다. 본 연구는 중요도-성취도 분석(Importance-Performance Analysis: IPA)을 이용하여 탐방객의 인구사회학적 특성과 방문행태에 따른 자기안내식 해설판의 주요 디자인 속성에 대한 현 관리상태의 평가를 통하여 보다 효과적인 해설판 관리를 위한 기초자료를 얻기 위해 시행되었다. 자료수집은 2003년 8-9월중 내장산 국립공원 내 자연관찰로 탐방객을 대상으로 한 설문조사를 통하여 이루어 졌으며, 총 276명의 응답이 본 연구의 분석에 이용되었다. 선정된 30개 속성에 대한 IPA 결과, 여성(23.3%)이 남성(13.3%)보다, 저연령층(43.3%)이 고연령층(0.0%)보다, 고학력 그룹(36.7%)이 저학력 그룹(0.0%)보다, 중그룹(33.3%)이 대그룹(10.0%)이나 소그룹(16.7%)보다, 아동동반 그룹(66.7%)이 아동부동반 그룹(20.0%)보다 더 많은 해설판 디자인 속성에 대하여 높은 중요도와 낮은 성취도를 보여 높은 '우선시정 필요(Concentrate Here: CH)' 항목율을 나타내는 것으로 조사되었다. 특히 아동동반 그룹은 가장 높은 '우선시정 필요(CH)' 항목율을 나타냈다. 본 연구의 결과는 다양한 탐방객을 고려한 해설판 다자인의 필요성을 시사하고 있다. 또한, 표준화된 해설판 디자인 항목의 개발을 통해서 자연관찰로의 해설판에 대한 IPA 및 여타 평가수행의 신뢰성과 효율성을 기대할수 있을 것이다.

본 연구는 관광지의 유인속성과 관리속성에 대한 중요도-성취도분석 (Importance - Performance Analysis: IPA)을 통해 관광객 인식을 기반으로 하는 보다 효율적인 강원 관광지 관리방안을 제시하고자 수행되었다. 설문조사는 강원도의 대표적인 관광지로서의 특성을 지니고 있는 설악산국립공원. 경포대 및 낙산해수욕장, 그리고 원주시 간현국민관광지를 목적지로 선택한 관광객을 대상으로 응답자 직접기입방식으로 이루어졌으며 총 399매를 유효표본으로 하였다. 관리속성으로서 사회환경, 자원환경. 관리환경, 시설환경의 21개 속성들에 대해 방문객들이 느끼는 중요도와 현재의 질적 상태를 의미하는 성취도를 측정한 결과 전 속성에서 중요도에 비해 성취도는 상대적으로 낮게 평가되었다. 각 관광지별 전체 속성에 대한 중요도는 유사했으나 성취도는 경포.낙산 지역이 가장 낮았고 간현국민관광지의 경우는 보통 이상 수준을 보였다. 속성별로 실행격자상에 위치화한 결과 지속적인 관리노력이 필요한 속성은 6개(자연자원의 상태. 휴식 및 숙박시설의 상태, 환경오염 정도, 관리자의 친절도, 관광지 안전문제)로 나타났으며 우선 시정되어야할 속성이 4개(위생 및 편의시설의 상태. 관광지 물가수준, 교통시설 이용 편의성), 저 우선순위가 7개(입장료 및 시설사용료 수준 관광안내시설의 상태, 관광객의 혼잡수준, 다른 관광객들의 행위, 호객행위, 특징적인 먹거리 및 살거리), 과잉노력 지양 속성이 5개(역사문화 자원, 휴양기회 제공의 다양성, 이용규제 수준. 안내시설, 지역주민의 환대성)로 분석되었다. 본 연구에서 제시된 결과는 측정도구. 조사지역과 조사시기의 제한으로 인한 연구의 한계점에도 불구. 강원도 소재 관광지의 단위별 관리전략의 수립에 있어 유용한 기초를 제공할 것으로 기대된다.

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were 28~29 years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

본 연구는 지리산국립공원의 동부지역을 찾은 이용객의 이용 행태의 분석 및 중요도-성취도 분석방법을 통해 관리와 이용관련 속성들에 대한 중요 정도와 실제만족도 분석을 목적으로 수행되었다 이를 위해 이용객 직접기입 방식의 설문조사가 현지에서 실시되었다 총 254명이 본 설문조사에 참여하였으며 응답자들의 사회경제적 특성 및 방문특성은 다른 국립공원 이용객조사에 나타난 결과와 유사한 경향을 보였다 대부분의 응답자들은 최근 대두되고 있는 환경문제에 대해 높은 관심을 보였으며 이와 더불어 이용보다는 보전이 우선하는 국립공원 관리정책에 더 큰 관심을 나타냈다 각 관리 및 이용관련 속성에 대한 중요 정도와 만족도 결과는 수질의 상태 자연식생의 보존상태 공원 내 쓰레기 문제, 야생동물의 보호상태에 특히 높은 중요도를 나타냈으며 휴양.관광 프로그램의 다양성 여부와 야생동물의 보호상태에 대하여 상대적으로 낮은 만족도를 나타낸 것으로 조사되었다.

This study aimed to improve the level of satisfaction and service quality of a forest experience education program for vulnerable social groups by administering a survey problems of the program and suggested improvements. 428 participants in the program. Reliability analysis of the survey yielded values of, Cronbach’s α value was higher than 0.8 for all items, indicating very high reliability. Importance-performance analysis (IPA), a method of measuring and comparing the degree of satisfaction, found two factors: “first need for correction” which included “diversity of programs” and “professionalism of programs”; and “the need for sustained effort” which included “benefits of programs”, “the role of program instructors” and “the interest of programs”. Previously, forest experience education focused on programs involving base expansion and promotion, or quantitative expansion education. Therefore, this study is meaningful in providing basic data on forest experience education for vulnerable social groups.

The purpose of this study is to evaluate the importance of policy for the promotion of forest education and establish a basis that can be applied to it, which considers citizens’ opinions on forest education. According to the importance analysis of forest education policy, program development topped the list with 0.368 points, followed by the application of forest education experts, which scored 0.262 points. Cooperation as well as the supplementing and improvement of facilities yielded 0.238 and 0.132 points, respectively. Concerning the attention and recognition of forest education, only 8% of the respondents had low attention and 19% low or very low recognition; 75% said forest education was very important. Regarding program satisfaction, 76.5% were satisfied with the profitability of content and 77% agreed with the purpose consistency. In terms of the appropriateness of forest education, 79.2% and 81% were content with the period and method, respectively. Finally, 82.7% were satisfied with the participation program. This study aims to share basic data and promotion plans derived from the analysis of policy importance and satisfaction with forest education focused on adults. Domestic forest education is still in the early stages, led by Korea Forest Service. In the long term, local governments must participate in forest education policy positively despite limited budgets and human resources. The results of this study can be utilized as data for forest education promotion plans. If the case studies of other local governments and preference analysis by age group are followed up, they will help ensure that forest education evolves through cooperation with people and organizations in the relevant zone.