All of the city gas companies in Korea must employ the gas safety patrols by law. The gas safety patrols are responsible for the various tasks including daily gas pipeline patrol to prevent gas accidents. Since the size of jurisdiction varies among the city gas companies, it is very difficult to compare their efficiency for the operations of the safety patrol each other directly. The objective of this research is to develop the methodology to analyze and compare the efficiency of the safety patrol's operations among various city gas companies. Several factors that are related to the safety patrol's duty on the gas safety factors were identified and DEA(Data Envelopment Analysis) model for efficiency analysis was developed. Finally, the DEA model was applied to the collected data from six city gas companies. The less efficient city gas companies can benchmark the higher efficient city gas companies in order to improve the safety control systems.

본 연구는 우리나라 RCC/RSC의 효율성을 2개의 입력변수와 5개의 출력변수로 한 토대로 퍼지 DEA를 이용하여 측정 평가하였다. 특히, 본 연구에서는 해양사고 발생자료 뿐만 아니라 환경스트레스치에 의한 잠재적 해양사고 발생가능 자료도 고려하여 운영효율성을 분석하였다. 한편, 현실자료에는 수많은 애매성이 존재하기 때문에 본 연구에서는 DEA법에 퍼지이론을 이용한 퍼지 DEA법을 이용하였다. 이 퍼지DEA법은 α-cut을 기반으로 한 크리습 선형계획문제로 변환된 것으로 입/출력 변수를 삼각형 퍼지수로 하여 해를 산출하는 방법을 제안하였고, 제안된 퍼지 DEA를 이용하여 퍼지 RCC/RSC의 순위를 결정하였다. α-cut을 0.5로 하여 효율성을 산출한 결과 YS, BS, MP, TY, JJ, PH, US, IC, SC, DH, GS, TA, WD RCC/RSC 순으로 효율성이 높게 나타났다. 따라서 효율성이 비교적 낮게 평가된 TA, WD RCC/RSC는 효율성이 높은 준거집단을 참조하여 벤치마킹을 해야 할 필요가 있다.

본 연구에서는 해운기업의 안전관리체제 운영 지원과 시스템 운영 모니터링 및 운영성과 평가도구로 활용할 수 있는 안전관리체제 운영평가 지표를 개발하였다. 이 지표를 이용하여 안전관리체제 도입을 준비하고 있는 기업이나, 기도입하여 유지 발전시키고자 하는 기업에게 운영 단계별 필요한 지식을 알기 쉽게 종합 수록하여 상시 활용할 수 있는 지침서 내지 컨설턴트 역할을 할 수 있을 것이다. 또한 자체 내부심사 시 및 시스템 운영성과 평가 시 평가도구로 활용하여 시스템의 지속적인 개선 및 발전에 기여할 수 있을 것으로 보인다. 이 지표는 크게 대 기준 11개 항목, 중 기준 33개 항목, 소 기준 447개 항목으로 구성되어 있다.

본 연구는 우리나라 RCC/RSC의 효율성을 2개의 투입자료와 4개의 산출자료를 이용하여 DEA법을 이용하여 측정하였고, 정성적 자료는 전문가의 설문 및 면접결과로 평가하였다. 또한, 이러한 자료를 통합하기 위한 방법은 의사결정지원시스템인 퍼지로직을 적용하였고, 이 평가방법을 이용하여 RCC/RSC의 운영효율성의 우선순위를 평가하였다. 그 결과 목포, 제주, 부산, 통영, 인천, 여수, 동해, 울산, 포항, 속초, 태안, 완도, 군산RSC 순으로 효율성이 높은 것으로 나타났다.

This thesis analyzed the performance assessment's operating actuality, several problems, and teachers' opinions in the middle and high school based on the 7th curriculum, which was announced in 1997, commenced in the first graders of the elementary school

사용후핵연료의 효율적인 관리를 위하여 원자력연구소에서 개발중인 사용후핵연료 차세대관리 종합공정(ACP)은 공정타당성연구 단계를 마치고 이의 실증을 위한 - type핫셀 건설 단계에 이르렀다. 핫셀의 설계에 앞서 사용후핵 연료를 취급하게 되는 과정에서 발생할 수 있는 방사능에 대한 환경영향평가를 정상운전 시와 사고발생 시로 나누어 수행하였다. 평가에 필요한 자료들은 공정의 개념설계 보고서와 최근 연구소부지 기상 테이터 및 부지특성 자료를 바탕으로 하였으며 기존의 유사한 시설에 대한 평가방법을 참조하였다. 각 핵종별 발생량과 방출량을 계산하여 피폭선량을 계산하였으며 평가결과 원자력법관련 규제기준과 핫셀이 위치하게 되는 IMEF 건물의 안전성분석 기준보다 매우 안전한 결과를 얻어 시설 운영에 대한 안전성을 확보하였다.

이 연구에서는 안전관리체제(ISM Code) 실행지원 모듈개발중 하나인 ISM Code 운영평가 모듈 개발을 위한 기초적 연구를 수행하였다. 특히 ISM Code 운영평가 모듈 개발을 중심으로 AHP의 운영평가 분석과정과 설문지 설계, 운영평가 모형 기준의 위계 구조를 정립하였다는 것에 대해 그 의미가 있겠다. 또한 경영과학 분야의 주요 의사결정 하나인 AHP 기법을 운영평가 모듈 개발에 적용을 시도했다는 것에 대해서도 한층 가치가 있겠다.

With the chance of entering WTO, China is promoting the rebuilding of conformity assessment system in order to conform to WTO/TBT requirement and international conformity assessment system. Firstly, this research make it clear that the importance of conformity assessment activity, and the international movement of conformity assessment activity. Secondly, this paper surveyed the development course of conformity assessment activity and it's present operating system in China. Finally, this paper concludes the problems of present conformity assessment activity and implies the improving scheme. In the meantime, it also point out the later possible research topic in this field.

With the chance of entering WTO, China is promoting the rebuilding of conformity assessment system in order to conform to WTO/TBT requirement and international conformity assessment system. Firstly, this research make it clear that the importance of confo

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC+ program in terms of 2-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.