• The Journal of Industrial Distribution & Business
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• v.11 no.12
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• pp.17-28
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• 2020

Purpose: The purpose of this study is to confirm the strategic direction of the firm regarding the capabilities of the organization and its employees in order to increase the utilization and business performance of employees by that introduce smart factories in the domestic manufacturing industry. Research design, data, and methodology: This study derived a structured research model to confirm the mediating effect of recognition responses between the quality characteristics of smart factories and dynamic capabilities. For the analysis, a total of 143 valid questionnaires were used for 200 companies that introduced smart factories from domestic SME's. Results: Quality Characteristics of Smart Factory and Dynamic Capabilities had a statistically significant effect on Usefulness. Recognition Response had a statistically mediating on the relationship between quality characteristics of smart factory and business performance. Recognition Response had a statistically significant effect on business performance. Conclusions: It suggests that firms introducing smart factory reflect them in their empowerment strategic because the recognition responses of its employees differ according to the quality characteristics and dynamic capabilities of smart factories. It also means that the information derived from the smart factory system is useful and effective to business performance and employees.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.3
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• pp.143-155
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• 2023

This study examined the effect of beauty service location characteristics and service quality on customer satisfaction and revisit intention, and analyzed the gender control effect of location characteristics and service quality in the relationship with customer satisfaction. The Statistical Package for the Social Sciences (SPSS) was employed and analysis was conducted to investigate how location characteristics and service quality in beauty service encounters effects customer satisfaction. The results of this study are as follows. First, visibility, which is a location characteristic, was found to have a significant effect on customer satisfaction. Second, professionalism and convenience, which are service qualities, were found to have a significant impact on customer satisfaction. Third, customer satisfaction was found to have a significant effect on the intention to revisit. Fourth, as a result of analyzing the gender control effect in the relationship between location characteristics and service quality with customer satisfaction, the gender control effect was found in all factors.

• Journal of Sport and Applied Science
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• v.2 no.1
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• pp.25-38
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• 2018

One of the largest and fastest growing segments of the tourism industry, sport tourism refers to travel to play sports, watch sports, or to visit a sport attraction including both competitive and non-competitive activities. In this respect, cycling can be considered as not only a form of physical exercise but also a form of tourism in which cycling is a usual tourism-related activity, heading to a particular destination. The purpose of this study is to examine how demographical differences of cycle tourists are related to the quality of their life. An online survey was conducted and data was analyzed using frequency, reliability, and one - way ANOVA using SPSS 22.0. First, we found that there was no significant difference on the quality of physical life based on demographical characteristics. Second, the analysis of the relationship between demographical characteristics and the quality of mental life showed that income level affects their quality of mental life. Third, the analysis of the relationship between socio demographic characteristics and the quality of social life showed that marital status affects the quality of social life. Fourth, no statistically significant difference was found between the demographical characteristics and the quality of environmental life. Further implications were discussed.

• Journal of Information Technology Services
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• v.12 no.1
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• pp.33-50
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• 2013

As having analyzed an advance research that had looked into how characteristics of information system affect use and success of the concerned system, the study determined that system quality, information quality and service quality are the fundamental requirements for a good accounting information system. In addition, based on perceived usefulness and perceived ease of use that have been selected as major variables related to information system acceptance proposed by Davis[10], the study conducted an empirical analysis on how such factors would influence performance of the accounting information system. According to the results from the analysis, the system quality one of the characteristics of the accounting information system was observed to have a significant influence on the perceived ease of use while both the information quality and the service quality would positively affect the perceived usefulness. Not only that, the perceived ease of use and the perceived usefulness were confirmed to be a significant factor to the performance, and with those results, all the theses of the study have been selected. As proved even with the information system success model, the system quality, the information quality and the service quality are definitely the most necessary elements for business management, and it also turned out that those elements would play an important role in several stages of the information system.

• Journal of Korean Society for Quality Management
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• v.49 no.3
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• pp.359-374
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• 2021

Purpose: This study attempted to verify which factor affects the intention to use of the connected car that has recently emerged. Methods: Based on prior researches, this study derives the characteristics of connected car that affects user intention and designs research model for empirical analysis. A structured questionnaire was conducted for those who drive cars, and a total of 292 usable responses were collected and empirically analyzed using SPSS and PLS. Results: The results of this study are as follows; service quality, hedonic motivation, and social influence have a significant effect on perceived value, but system quality, information quality, user innovation, experience and facilitating condition did not. In addition, it was found that system quality, information quality, service quality, user innovation, facilitating conditions and social influence have a significant effect on satisfaction, but hedonic motivation and experience did not affect satisfaction. Conclusion: The findings of this empirical analysis have implications for effectively recognizing the value of connected cars based on the technology of information systems to users and establishing sustainable growth strategies for connected car producers and suppliers.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1641-1656
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• 2019

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

• Journal of Convergence for Information Technology
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• v.8 no.3
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• pp.9-15
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• 2018

The effect of restaurant cook on food quality was analyzed. Data collection was done by the self - filling questionnaire which was directly written by the restaurant cooks. 592 parts were collected and analyzed. The results of the study were as follows. First, job characteristics and organizational justice were found to have significant influence on ego-resilience. Second, job characteristics and organizational justice have a significant influence on factors affecting empowerment. Third, Job characteristics were found to have a significant influence on food quality. Fourth, organizational justice has a significant influence on food quality. Fifth, ego-resilience and empowerment were found to have a significant influence on food quality food quality.

• Proceedings of the Safety Management and Science Conference
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• 2001.05a
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• pp.167-171
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• 2001

In this paper, the QFD(quality function deployment) technique is used to acquire the quality requirements of package software which is sold in a commercial software shop. To select the principal quality characteristics of package software, an user survey was conducted for a quality model developed based on the international standards and the previous research. The software user is divided into three groups：the general user, the expert, and the developer. The method of QFD is applied to choose the software quality attributes which have strong correlation with the selected quality characteristics.

• Journal of Industrial Technology
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• v.6
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• pp.3-7
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• 1986

Multicharacteristic quality control is concerned with monitering production processes and inspecting the quality of a lot when the state of a process or the quality of an item is determined by a number of quality characteristics. This paper reviews procedures currently available for multicharacteristic quality control when the quality characteristics are either variables or attributes.

• Journal of Nutrition and Health
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• v.44 no.4
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• pp.326-337
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• 2011

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.