This paper presents the interrelationship chart between software quality characteristics and engineering attributes. The software quality characteristics and their subcharacteristics are excerpted front IS0/1EC 9126 standards, and the engineering attributes are from Deutsch and Willis[4]. Based on the previous studies and subjective judgement, trisected interrelationship(strong, medium, weak) between these two groups are derived. The results are summarized in a table, and can be used as a quick reference guide to the software quality engineering applications such as quality evaluations for software products, selection of key engineering attributes for high-quality software production, and so forth.

This paper presents the interrelationship between software quality character and engineering attributes. The software quality characteristics and subcharacteristics are excerpted from IS0/IEC 9126 standards, and the engineering attributes are from Deutsch and Willis〔4〕. Based on the previous studies a subjective judgement, trisected interrelationship(strong, medium, weak) bet these two groups are derived. The results are summarized in a table, and can be used as a quick reference guide to the software quality engineering application such as quality evaluations for software products, selection of key engineering attributes for high-quality software production, and so forth.

본 연구는 우리나라의 여러 가지 산채류 중에서 식이섬유와 flavonoid 함량이 높은 참취를 편리하게 섭취할 수 있도록 건조 분말 형태로 찹쌀떡에 이용하였다. 참취와 소금의 첨가수준에 따른 이화학적, 관능적 특성을 알아보고 노인에게 적합한 건강식을 개발하고자 하였다. 참취와 소금의 첨가량에 따른 찹쌀떡의 관능적 특성을 조사한 결과 관능적 특성 중 쓴맛과 참취향은 참취 첨가량이 증가할수록 유의적으로 증가하였고, 소금첨가량에는 유의적 차이가 없었다. 짠맛은 소금 첨가량이 증가할수록 증가하였고 참취 첨가량에는 유의적 차이가 없었다. 경도는 참취 첨가량이 증가할수록 감소하는 경향을 보였다. 촉촉한 정도는 참취 첨가량이 증가할수록 덜 촉촉하였으며 쫄깃한 정도는 참취 첨가량이 증가할수록 감소하였는데 유의적 차이는 없었다. 수분함량은 참취 첨가량이 증가할수록 증가하였고 소금 첨가량이 증가할수록 감소하였다. 색도 측정 결과 백색도는 참취 첨가량이 증가할수록 감소하였고 소금 첨가량이 증가할수록 감소하였다. 녹색의 정도(a)는 참취 첨가량과 소금 첨가량이 많아질수록 증가되었다. 황색도(b)는 참취 첨가량이 증가할수록 감소하였고 소금의 첨가량이 증가할수록 증가했다. flavonoid 함량은 참취 첨가량이 증가할수록 증가하였고 소금 첨가량이 증가할수록 감소하였다. 참취 찹쌀떡을 제조하기 위한 요인들의 최적수준은 참취향이 최대이면서 쓴맛은 최소인 수준에서 경도가 가장 낮은 처리 조합으로 결정하였다. 그 결과 최적 수준은 3.1%, 소금 0.6% 첨가로 결정되었다.

본 연구는 계룡산국립공원을 방문한 이용객들의 전반적이 이용형태, 이용만족도, 그리고 이용 및 관리 관련 속성에 대한 태도를 파악함으로서 효율적인 공원관리방안 수립에 필요한 기초 정보의 제공에 그 목적이 있다. 이를 위해 응답자 직접기입 방식의 설문조사가 계룔산국립공원의 3개지역 (동학사. 갑사, 신원사)를 방문한 316명의 이용객을 대상으로 실시되었다. 응답자의 사회경제적 특성은 타국립공원에서 실시된 조사결과와 유사한 경향을 보였다. 계룡산국립공원은 휴식 목적의 방문비율이 가장 높았으며, 동반자 유형에 있어서 가족동반 비율이 가장 높게 나타났다. 또한 응답자들은 도착지에서의 이용정보의 질과 제공수단에 불만족을 나타냈으며 응답자들이 현지에서 느낀 혼잡의 정도는 심하지 않은 것으로 나타났다. 이와 함께 전반적인 휴양만족도는 비교적 긍정적으로 평가되었다.

The critical problem in dealing with multiple characteristics is how to compromise the conflict among the selected levels of the design parameters for each individual characteristic. In this study, First, Methodology using SN ratio optimized by univariate technique is proposed and a parameter design procedure to achieve the optimal compromise among several different response variables is developed. Second, to solve the issue on the optimal design for multiple quality characteristics, this study modelled the expected loss function with cross-product terms among the characteristics and derived range of the coefficients of the terms. The model will be used to determine the global optimal design parameters where there exists the conflict among the characteristics, which shows difference in optimal design parameters for the individual characteristics. Third, this paper propose a decision model to incorporates the values assigned by a group of experts on different factors in weighting decision of characteristic. Using this model, SN ratio of taguchi method for each of subjective factors as well as values of weights are used in this comprehensive method for weighting decision of characteristic.

We propose a decision model to incorporates the values assigned by a group of experts on different factors in selecting robots. Using this model, SN ratio of taguchi method for each of subjective factors as well as values of weights are used in this comprehensive method for robot selection. A numerical example is presented to illustrate the model and to show a rank reversal when compared to a model that does not eliminate extreme values and eliminates the highest and lowest experts' values allocating the weights and the subjective factors.

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (≥￦2,000) and mid-priced ( 〈￦2,000 and ≥￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (〈￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

Three potato cultivars were prepared as slices and stored for 4 weeks at 5℃. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

탁주의 맛을 표현하는 용어를 설문조사 방식으로 수집하여 맛, 냄새, 색깔, 입속의 감촉 등 관능적 특성에 따라 분류하고 이를 바탕으로 하여 가열살균에 의한 탁주의 관능적 품질변화를 통계적 방법으로 평가하였다. 탁주의 주요 품질요소로는 색깔에서 백색, 회색, 황색 냄새로는 시큼한 냄새, 쉰냄새, 맛으로는 신맛, 떫은맛, 쓴맛, 단맛, 입속의 감촉으로는 텁텁하다, 걸죽하다, 청량감 등으로 밝혀졌다. 82, 93℃ 및 135℃에서 각 9초간 실시된 열처리에 의하여 회색, 쉰냄새, 화독냄새, 떪은맛, 쓴맛, 걸쭉함이 증가하였으며 신맛, 단맛, 황색, 텁텁함 및 청량감이 감소하였다. 이러한 변화는 기호도의 전반적인 저하로 나타났다. 열처리 온도에 따라 이들 변화는 다소 차이를 나타내었다.

As the millennials continue to mature and enter the workforce, it is important that employers understand what this generation expects from all aspects of their employment and leadership preferences in order to prepare them to be the next millennials leaders. The purpose of this research is to determine the generic attributes of the new millennial leaders in Malaysia. The survey is distributed among executives in the selected government-linked, multinational, and public-sector companies in Malaysia, with 237 (72%) of whom being millennials. Partial least square (PLS-SEM) via software SmartPLS 3.0 was applied to evaluate the measurement model and the structural model. Results from this study indicate that the attributes of the millennials leader are innovative (0.213), inspiration (0.128), and visionary (0.122). Thus, organization can focus on those attributes in preparing the millennials for being the next generation of leaders. This study offers important implications to researchers as well as practitioners, and highlights the leadership attributes that could help in enhancing millennials leadership. This study produces a new millennials leadership attributes model for millennials leaders in Malaysian companies; with millennials becoming the fastest-growing age groups in the organizations, this study will promote effective and efficient skills for the millennials.

The board of directors play an important role in corporate climate strategy-making and decisions but might also compromise environmental policies to minimize agency cost. This study critically investigates the relationship between the attributes of the board of directors and the degree of sustainability performance for the energy sector as discussed in the literature. Our study cumulates existing knowledge offering important characteristics for a balanced board structure to increase the board’s effectiveness in adopting sustainable initiatives that could reduce the adverse impact of an energy corporation’s operation on the environment. Crucial attributes of the board of directors deemed to be positively associated with the commitment to reduce carbon footprint in the environment have been identified. Based on our extensive analysis of the literature we propose a conceptual framework that measures the influence of the board of directors’ attributes on corporate environmental and social sustainability performance. The proposed framework will be useful as an initial step for top management and regulators to gain a better understanding of the balanced board structure required to achieve the social and environmental sustainability performance of corporations. Further, this paper contributes to a body of knowledge about how the board of directors could play a crucial role in monitoring social and environmental threats.