This study aims to classify parents by considering important factors in the management of foodservice for children. An offline survey was conducted by enrolling 583 Korean parents whose children attended public or private kindergartens in Seoul. The important factors required for managing foodservice for children are meal service resources, menu management, and food allergy. Considering these factors, parents were grouped into 3 clusters: the allergy important group, environment important group, and high concern group. Evaluation of the demographic characteristics revealed a significant difference between clusters with respect to type of kindergarten. Parents perceived that a private kitchen is more required than a private dining room, and perceptions about the need for a private kitchen and dining room were significantly different among the clusters. Furthermore, the results reveal significant differences between clusters, when considering the need to support meal service. Therefore, the government needs to consider characteristics of the parent cluster if they plan to support the kindergarten foodservice. We believe that this study can be used as supportive data to establish a working policy.

This paper provides data for product development and improvement of grape varieties by analyzing the satisfactionimportance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19- 59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM’s findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that ‘nutrition management’ and ‘hygiene safety management’ were the most important. ‘Hygiene and safety management’ showed the highest performance, and ‘community food and nutrition program management’ and ‘professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects’ training program. Dietitians’ jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

본 연구는 청주읍성과 주변 문화재의 역사적 가치 재조명을 위해 대표적인 역사문화자원을 추출하고, 관련학과 대학생을 대상으로 역사문화경관에 대한 인식을 분석하였다. 분석을 통해 얻은 결과는 첫째, 청주의 대표적인 역사경관자원을 선정하여 역사문화자원으로서의 인지성을 추출하였다. 둘째, 역사문화경관의 중점경관 관리지표인 장소성, 조망성, 일체성, 왜소성에 대해 중요도와 만족도의 우선순위를 도출하였다. 연구 결과로 대표적인 역사문화자원의 인지와 가치 기준에 대한 우선순위를 도출하고, 요인별로 계획 및 보존관리에 대한 해결방안을 제안하였다.

The study had subject to find out what factors Korean automobile consumer is considering in their decision to purchase cars in the situation of the growing competition in the domestic automobile market. In order to this end, the previous study was reviewed to select various factors considered in the process of buying cars. Based on this, Analytic Hierarchy Process was used to prioritize which factors were considered more important by consumers. In the result of study, we could find that performance had the highest priority, and the second ranking was the price. In contrast, image of brand and convenience of maintenance were shown to be relatively low in importance, ranking 3rd and 4th, respectively. Beside, we could recognized the ranking of other detailed factors. This study has an academic implication in that it is able to grasp the latest tendency of consumers’ purchase choice of car and to make conclusion by applying AHP analysis method to study of related subject. It also have practical significance that can be a basis for make sense what factors should be taken by the automobile industry to uprise the purchase of the consumers through the identification and preparation of the purchase selection criteria of domestic automobile buyers.

The purpose of this study was to investigate the quality attributes and importance that affects their satisfaction with respect to lunchboxes amongst children from low-income families in Korea. In case of 1-3rd-grade elementary school, 57.1% received lunch box through the community child center, while 45.2%, 68.5% and 80.7% of 4-6th-elementary school, middle school, and high school students received the lunch box from home, respectively. Typically, in 40.2% of all grades, the time to eat the meal was within 1~2 hours of delivery, and 34.0% consumed the lunch within 2~6 hours of delivery. With respect to intake of the contents of lunchboxes, 72.0% of the participants answered that they ate 80% of the lunchboxes delivered and 24.9% only ate 50% of the content of lunchboxes. The largest leftover were vegetables (26.9%), and the reason for leaving food was ‘do not like to eat (36.1%)’ followed by ‘no taste (32.6%)’. Regarding improvements in delivery lunchboxes, elementary school students selected ‘taste’, while middle school and high school students selected 'variety of menu'. The ‘nutrition (3.69 point)’ of the lunchboxes was the highest satisfaction and the ‘variety of menu (3.34 point)’ was the lowest. In all grades, ‘nutrition’ and ‘hygiene’ were considered to be important as quality attributes of the delivery lunchboxes, and satisfaction was also high. On the other hand, in the 1-3rd-grade elementary school, ‘variety of menu’ and ‘amount of side dish’ were important but satisfaction was low. The 4-6th-grade elementary school, middle school and high school students stated that ‘taste’and ‘variety of menu’ were important, but satisfaction was low.

This study was targeted on the non-processed, semi-processed, and full-processed seafood to investigate the consumers’ importance and satisfaction levels of purchase attributes for each seafood product. The present study conducted a survey on 335 randomly chosen seafood consumers. Respondents' importance-satisfaction scores of purchase attributes were measured. The results were as follows. The importance of purchase attributes was significantly higher than the satisfaction on 21 out of 23 attributes, according to the non-processed, semi-processed, and full-processed seafood(p<0.05). Consumers regarded intrinsic attributes such as ‘freshness’ of products as very important when purchasing non-processed seafood, and their satisfaction was also high. On the other hand, for semi-processed and full-processed seafood, external attributes such as ‘date of manufacture or expiration date’ were considered as more important attributes to purchase them. Consumers also perceived that full-processed seafood was less in quantity and more expensive than non-processed and semi-processed ones. In case of semi-processed seafood, the difference of importance-satisfaction score for ‘taste’ was large, and it was considered the taste should be improved according to consumers’ taste.

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that “suitable contents for the theme of the class”, “contents and construction of practice class”, “diversity of practice menu” and “diversity of educational contents” had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, “adequacy of class time” and “contents and construction of theory class” showed low importance and satisfaction scores, requiring a little effort. Whereas, “time and construction of group practice”, “structure of textbook for class” and “duration of course and number of classes” showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that “professional lecture by instructors”, “lectures suitable for themes” and “lecture applicable in real life” had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that “adequacy of lecture room space”, “cooking equipment”, “diversity of cooking utensils” and “sanitary condition of cooking utensils” also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

The DQMS (Defence Quality Management System) is a certification system that manages participating companies to improve the quality of munitions. Since Korean Defense Specification (KDS) for DQMS certification that was established by adding military requirements based on the ISO quality standard, many companies complain that they should pay too much effort into the preparation process. However, it is hard to find helpful information on the preparation process because we have been only interested in the effect of DQMS acquisition. The purpose of this paper is to provide helpful information to companies preparing for DQMS certification. We surveyed the degree of difficulty and importance of the DQMS requirements from the companies with certification experience, and performed IDA (Importance-Difficulty analysis) by dividing the companies into the main contractor and the subcontractor. The result of IDA shows that there is a different recognition to the DQMS certification between main-contracting and sub-contracting companies. Subcontractor has more difficulties than main contractor in preparing the DQMS certification. In addition, we are able to identify the difficult and important requirements in the preparation process to the DQMS certification. Both main contractor and subcontractor have difficulty to the requirements related to configuration or validation such as ‘customer controls configuration’, ‘configuration review shall be implemented’ and ‘design and development validation documentation.’ The requirements related to customers are important to main contractor but the subcontractor regards difficult requirements as important ones. The result of this paper would be helpful to both the company preparing for DQMS and the munitions quality assurance agency.

The purpose of this paper is to improve the service tree analysis introduced recently by Geum et al. [15]. Service tree analysis structures the service based on the customer participation perspective and provides a qualitative analysis method categorizing the service elements on the basis of its impact to top service. This paper attempts to apply the concept of reliability importance to the service tree analysis as a perspective of quantitative analysis, which is considered little in Geum et al. [15]. Reliability importance is a measure of the structural impact of the components that make up the system on the system lifetime in reliability engineering field and often used in fault tree analysis. We transform the reliability importance into service importance in accordance with service tree analysis, so that the influence of service elements on the service can be judged and compared. The service importance is defined as the amount of change of the service according to the change of the service element, therefore, it can be utilized as an index for determining a service element for service improvement. In addition, as an index for paired service elements, the relationship between the two service components can be measured by joint service importance. This paper introduces conceptual changes in the process of applying reliability importance to service analysis, and shows how to use the service importance for identifying the priority of service element for the final service and improving customer satisfaction through an example. By using the service importance and joint service importance in service tree analysis, it is possible to make efficient decision making in the process of determining the service elements for analyzing and improving the service.

목 적: 광주광역시 안경사를 대상으로 계층화 의사결정방법(AHP)를 활용하여 안경원 경영향상 요인 중 요도 및 우선순위에 대해 알아보고자 한다. 방 법: 안경원 경영향상 요인 중 중요요인을 이원비교하기 위해 광주광역시 안경사를 대상으로 계층화 의사결정방법(AHP)을 이용하여 상대적인 중요도 및 우선순위를 조사하였다. 안경원 경영향상 요인 중요도 및 우선순위 분석은 일관성 확보를 위해 일관성 비율 0.1 미만일 때 분석하였다. 결 과: 계층화 의사결정방법 분석 결과 안경원 경영향상 요인 중 Level 2항목 중요도는 상품/서비스가 가장 중요한 요인으로 분석되었다. Level 3항목별 중요도는 Level 3(01)은 전문안경사, Level 3(02)는 학교 에서 가까움, Level 3(03)은 홍보(전단지, 신문광고), Level 3(04)는 안경사의 신뢰성, Level 3(05)는 가격 의 적정성이 중요하다고 분석되었다. Level 3항목 우선순위는 안경사의 신뢰성(0.2552)으로 분석되었다. 결 론: 안경원 경영향상 요인 중요도 및 우선순위는 특정 관리자의 경험에 의존하던 안경원 경영을 좀 더 합리적이고 과학적 방법인 계층화 의사결정방법(AHP)을 적용함으로써 합리성을 높일 수 있으며, 그 결과 안경사의 신뢰성(0.2552)이 가장 중요한 요인으로 나타났다.

As one of recent issues in the information and communication industry, internet of things has attracted attention to provide intelligent infrastructure services which connect and share data and information between real and virtual world. According to the development of these internet of things technologies, types of machines, telecommunication devices, and terminals are increasing tremendously. In this situation, connectivity and interoperability between internet of things components are important issues to build a hyper connected society. To visualize this society, it is important to set up and develop information and communication technology (ICT) standards among stakeholders. However, under limited budget and human resources, it is essential to rank standardization work items for setting standards with respect to efficiency. The purpose of this study is to provide a method for setting standardization strategies within group decision making. As a multi-criteria group decision making tool, analytic hierarchy process (AHP) is adopted and applied to determine the priorities of setting work items. The proposed method first defines decision making problem with objective, criteria, and alternatives which produces a hierarchy consisting of upper and lower criteria. Then, pairwise comparisons of academy and public sector experts are performed with respect to their relative meaning and importance. Individual surveys of expert groups are collected and summarized to determine relative criteria importance measures. Furthermore, to deliver reliable importance criteria measures, differences between academy and public sector expert groups are compared and tested using Mann-Whitney non-parametric test. The results are illustrated for useful guidelines to practical group decision making in standardization strategy establishments.