The information technology intensive society rapidly moves from manufacturing industry to information technology industry. This paradigm of Robot is depending on intelligent Robot instead of labor. The conventional Robot worked through environmental variation and shift of job. This Robot is unactively response to men's mandate. And, this Robot have had iterative jobs through manipulation of men. But, this intelligent Robot have new technology through society paradigm shift. The outstanding feature of this Robot is perception function and cognition, mobility and manipulation. The definition of original Robot means forceful and tedious, slavery job. This is from robota, robotnick of the Czech Republic. Karel Capek, a playwriter of the Czech Republic use of this letter at 'Rossum's Universal Robots'.

Ultimate goal of this research is to develop a web-based forecasting system of industrial accidents. As an initial step for the purpose of this study, this paper provides a comparative analysis of 4 kinds of algorithms including CHAID, CART, C4.5, and QUEST. In addition, this paper presents the logical process for development of a forecasting system. Decision tree algorithm is utilized to predict results using objective and quantified data as a typical technique of data mining. The sample for this work was chosen from 10,536 data related to manufacturing industries during three years(2002~2004) in korea.

Everyone knows how much the company business goal is achieved is the most important to all companies. In order to maximize the business performance, many companies have introduced a diversity of management innovation activities. The effect of business performance is important in the business activity, but an efficiency of output-to-input concept is significantly important. Each year, companies have managed the business through a sum of performance. In terms of the efficiency of business performance, the management is importantly managed. In the efficiency of business performance, there are the main items including the total assets, employees, and operating expenses as the input. As the output, there are the main items of sales, current term's net income. This study is intended to calculate the business efficiency through DEA analysis for companies' business performance, and to study in order for the efficiency of business performance to be considered when the companies establish the mid and long term business plan.

Logistics has been recognized as a growing industry in Korea. Accidents in Korean logistics industry are listed up in this paper. As accidents in Korean Logistic industry increasing rapidly, lots of researches on the safety management in logistics industry are published. We surveyed those Korean research papers including supply chain management. Research papers are classified by logistics function and logistics area. Some logistics area still have not been researched on safety management.

천적을 활용한 안전농산물의 생산량 증대는 그동안 잔류농약의 문제로 수출이 중단되곤 했던 파프리카를 비롯한 딸기 등 여러 종류의 농산물 수출에 있어서 잔류농약의 문제를 해결해 주어 수출경 쟁력을 높이기에 이르렀으며 이러한 변화를 바탕으로 천적을 활용한 생물학적방제의 산업화 저변이 확대되고 있다. 종전의 화학농약과는 달리 천적을 활용한 수출농산물의 잔류농약 문제는 해결되었으나 천적을 활용하여 방제한 농산물에서 종종 천적이 묻어 나가는 경우와 일부 해충이 묻어 나가는 일이 발생하고 있다. 한국의 국립식물검역원에서는 이러한 문제를 해결하기 위해 농산물 수입국과 한국의 천적을 활용한 농산물 수출에 있어서 간혹 천적 및 해충이 묻어 나가는 경우에 대하여 사용된 천적과 수입국에도 분포하고 있는 일부 해충들에 대하여 수입국의 검역기관과 양허체결을 하여 문제를 해결하고 있으나 문제가 발생된 후에 양허체결이 처리되는 사례가 있어서 일부 수출농산물이 반송 또는 훈증 처리되는 안타까운 일이 발생하곤 하였다. 천적을 생산하는 산업체와 검역 기관에서는 천적을 활용한 농산물의 수출에 있어서 위와 같은 문제를 사전에 예방하기 위해 상호공조 및 역할분담을 할 필요가 있으며 이러한 노력을 바탕으로 이후에는 같은 문제가 발생되지 않도록 해야 할 것이다.

  Predicting fatigue life of rubber components is an important issue in design procedure for industrial trucks to assure the durability and reliability. Main considerations in designing rubber components against fatigue failure are the compounding technol

본 논문은 혁신적 산업에서 특허와 경쟁정책에 관한 최근의 이론적 및 실증적 연구들을 비판적으로 검토, 소개하는 것을 목적으로 한다. 혁신적 산업의 특징 중 하나는 제품의 생산을 위해 다수의 보완적 특허(complementary patents)가 필요하다는 것이며, 이로 인해 보완재 문제(complements problem)와 표준화(standardization)라는 이슈가 발생한다. 특허권자들은 교차 라이센스(crosslicense), 특허풀(patent pool), M&A 등과 같은 사적 오더링(private ordering)을 통해 보완재 문제를 해결할 유인을 가진다. 이러한 사적 계약들이 담합을 촉진할 가능성도 있으나, 보완적 특허들에 대한 사적 계약들은 친경쟁적일 개연성이 높다. 표준화는 일부 IT 산업에서 특히 중요하다. 표준설정기구(SSO)는 표준 설정과정을 촉진하기 위해서 표준사용자(standard users)와 지재권 소유자(IPR owners) 간의 이해관계의 균형을 추구하는데, 이를 위해서는 지재권 소유자에게 공정하고 적정한 보상을 보장하여야 하며 동시에 표준 선정으로 인해 발생할 수 있는 시장지배력이나 홀드업(holdup) 과 같은 기회주의적 행위는 억제되어야 한다. 주요 SSO들의 지재권 정책들은 필수적 특허의 적시 공개(disclosure in a timely manner)와 FRAND 조건의 라이센스를 요구함으로써 이러한 이해관계의 균형을 달성하고 있다.

  Entrepreneurship is considered as the main leadership creating enterprises and employment. However, in Korea empirical studies linking Korean entrepreneurial performances with her characteristics are rarely in existence. Current study focuses on Korean

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.