골프 동호인의 운동상해에 관한 연구

최석순 용인대학교 2000 국내석사

골프연습장 고객의 친사회적 조직행동이 서비스품질 지각과 구매의도에 미치는 영향

최석순 명지대학교 2006 국내박사

본 연구는 조직적 시민행동이 골프연습장 고객의 서비스품질 지각과 구매의도에 미치는 영향을 분석하여 골프대중화를 위한기초 자료를 제공하는데 그 목적이 있다. 1. 골프연습장 고객의 개인적 특성과 친사회적 조직행동의 관계 연구가설 Ⅰ을 검증한 결과 집단간의 총평균의 경우 연령에서는 50-55세(M=6.92), 교육수준에서는 전문 및 대졸(M=6.85), 수입에서는 500만원 이하(M=6.87), 직업에서는 공무원 및 회사원(M=6.89), 성별에서는 여자(M=6.87)가 가장 높게 나타났다. 2. 골프연습장 고객의 개인적 특성과 서비스품질 지각의 관계 연구가설 Ⅱ를 검증한 결과 집단간의 총평균의 경우 연령에서는 56세 이상(M=6.45)이 가장 높게 나타났으며, 설명력은 전체 변량 중 2.0%를 보이고 있고, 개인적 특성 5개 요인과 서비스품질 지각과의 관계를 가장 높게 설명하고 있는 요인은 연령으로 나타났다. 3. 골프연습장 고객의 친사회적 조직행동이 서비스품질 지각에 미치는 영향 연구가설 Ⅲ을 검증한 결과, 골프연습장 고객의 친사회적 조직행동 측정변인 중에서 이타행동(r=.32), 성실행동(r=.29), 시민정신행동(r=.21)은 서비스품질 지각과 5% 수준에서 유의한 상관관계를 보이고 있고, 골프연습장 고객의 친사회적 조직행동은 서비스품질 지각 변량의 약 19.0%를 설명하고 있으며, 서비스품질 지각에 상대적으로 유익한 영향을 미치는 변인은 이타행동(β=.30)으로 나타났다. 4. 골프연습장 고객의 친사회적 조직행동이 구매의도에 미치는 영향 연구가설 Ⅳ를 검증한 결과, 친사회적 조직행동 측정변인 중에서 이타행동(r=.31), 시민정신행동(r=.17), 스포츠맨십행동(r=.28)이 구매의도와 5% 수준에서 유익한 상관관계를 보이고 있는 것으로 나타났다. 5. 골프연습장 고객의 친사회적 조직행동과 서비스품질 지각 및 구매의도 연구가설 Ⅴ를 검증한 결과, 친사회적 조직행동 중 이타행동(r=.32), 성실행동(r=.28), 스포츠맨십행동(r=.19)과 서비스품질 지각(r=.38)이 구매의도에 정적 상관관계를 보이고 있고, 구매의도와의 관계에서 친사회적 조직행동 중 성실행동(β=.175)이 직접적인 영향을 미치는 것으로 나타났고, 서비스품질 지각(β=.312)이 구매의도(β=.378)와 직접적인 인과관계가 있는 것으로 나타났으며, 예의행동(β=.416)이 서비스품질 지각에 직접적인 인과관계가 있는 것으로 나타났다. The purpose of this study was to examine how the organizational social behaviors of customers at a private golf range affected their perception of service quality and consumer intention in an effort to lay the foundation for popularizing golf among people in general. The findings of the study were as below: 1. As for the relationship of the personal characteristics of the golf range customers, including age, educational level, income, occupation and gender, to their prosocial organizational behaviors, those whose age was between 50 and 55(M=6.92), who received junior-college or university education(M=6.85), whose income was five million won or smaller (M=6.91), who were government workers or company employees(6.98) and who were female(M=6.87) made up the largest groups according to their collective averages. 2. Concerning connections between their personal characteristics and their perception of service quality, those who were at the age of 56 and up(M=6.45) had the best opinion on the quality of service provided, and their age made a 2.0% prediction of their perception of that. Among the five personal characteristics, their age had the strongest relationship to their perception of service quality. 3. Regarding relations between their prosocial organizational behavior and their perception of service quality, their altruistic behavior(r=.32), faithful behavior(r=.29) and citizenship behavior(r=.21), which were the variables of prosocial organizational behavior, had a significant correlation to their awareness of service quality at the 5% level of significance. Their prosocial organizational behavior made an approximately 10% prediction of their perception of service quality. Specifically, altruistic behavior(β=.30) exercised a more significant influence on their perception of service quality. 4. As to the impact of prosocial organizational behavior on consumer intention, their consumer intention had a significant correlation at the 5% level of significance with their altruistic behavior(r=.31), citizenship behavior (r=.17) and fair play(r=.28), which were the prosocial variables. 5. In regard to what affected their prosocial organizational behavior, perception of service quality and consumer intention, their altruistic behavior(r=.33), faithful behavior(r=.28), fair play(r=.19) and perception of service quality(r=.38) had a positive correlation to their consumer intention. Among the prosocial organizational behaviors, their faithful behavior(β=.175) had a firsthand impact on their consumer intention, and their perception of service quality(β=.312) had a firsthand causal relation to their consumer intention(β=.378). And their courteous behavior(β=.4161) had a firsthand causal relation to their perception of service quality.

Characterization and optimization of phosphorus removal in biological wastewater treatment process : 생물학적 폐수처리 공정에서 인 제거 특성 및 최적화

최석순 Graduate School, Seoul National University 1999 국내박사

삼치쌈장 제품의 소비자 인식도 및 품질평가에 관한 연구

최석순 부경대학교 산업대학원 2008 국내석사

Exploitations of aquatic-sauce processing food with forms adopted by consumers easily were carried out. Moreover, in order to expand the consumption of aquatic products and sauce, consumers’ preference and functional assessment were investigated, finally, based on the results obtained above, we hope to realize the commercialization of aquatic-sauce foods. Components analysis results of mackerel samjangs: moisture content 62.2%, ash content 2.7%, crude protein 9.5%, crude fat 6.2%, pH 5.7, salt 20%, sugar 30% and amino nitrogen 63.7mg%. To inquire the lever of aquatic product’s recognition and mackerel’s preference, questionnaires were proceeded among the third and fourth grade students in Pukyong national university, Busan, during April to May, 2008. Those surveyed were divided according on different standards. sex distinction: male students 25%, female students 75%. The proportion of students with 4 family members was 65%. And all those surveyed were unmarried. The proportion of students whose family’s total average annual income were 20 - 30 miliion was 42%. It is well known aquatic products are wholesome foods, and marine life’s brains are valuable foodstuffs, however, the fish smell not only give the cookers a big problem needed to solve but arouse inconvenient when consumed. Aquatic food processing materials are ever so abundant, and so exploitations are very meaningful, but do not neglect the sanitary control during processing. Mackerel ‘s preference investigation results: dislike 9%, general 58%, like 23%, very like 10%. Most of the aquatic products were used as roasting materials. And the exploitation of mackerel is hopeful. For all sauce used in for wrapping food, the proportions of samjangs is 83%. And most of those surveyed thought the exploitations of mackerel samjangs are worthy to look forward. Overall, most of those surveyed thought mackerel samjangs has good taste. mackerel samjangs can be universally used in many different cooks including mixing, stew and roasting, but undeniably, for mackerel samjangs, wrapping is still the first choice. mackerel samjangs has abundant nutrient component. 67.5% those surveyed considered mackerel samjangs and other foods could harmonize together with good taste. 51% mackerel samjangs adopted plastic package, 43% mackerel samjangs had a expiration date of 3 months, 65%mackerel samjangs adopted package unit of 500g and price of 3,270won.

블로그에서 태그 그룹화를 이용한 트리형 Tag Cloud 모델 설계 및 구현

최석순 고려대학교 컴퓨터정보통신대학원 2007 국내석사

웹사이트의 블로그에서 등록된 게시물을 분류, 표현하는 방식으로 카테고리 분류방식과 Tag Cloud분류방식을 사용하고 있다. 그러나 카테고리분류방식은 같은 게시물이라도 블로그 관리자 별로 해당 분류의 생성기준이 주관적인 판단에 따라 다른 분류에 속할 수 있어 이용자들이 찾고자 하는 게시물을 검색하는데 많은 시간이 소요될 수 있다는 단점이 있다. 또한 이를 보완하는 방안으로 사용되는 Tag Cloud 방식은 태그들을 흩어놓아 원하는 정보를 빠르게 찾는데 한계가 있다. 이에 본 논문은 블로그에서 태그들을 그룹화하여 구현한 트리형 Tag Cloud(이하 ‘Tree Tag Cloud’) 모델을 통해 카테고리 분류방식의 트리 구조의 장점인 직관성 및 구조화와 Tag Cloud 분류방식의 장점인 짧은 search depth를 결합하여 구현하는 방법을 제안하였다.

韓國의 對日外交政策 決定要因에 관한 硏究 : 借款協商(1981-1983)을 中心으로

최석순 서울大學校 行政大學院 1989 국내석사

心理的 練習이 테니스 서어브의 成功率에 미치는 效果

최석순 高麗大學校 1991 국내석사

이동형 DVB-S2 기반 최적의 상위계층 부호화 방식에 관한 연구

최석순 한국해양대학교 대학원 2009 국내석사

Efficient support for digital broadcasting (DVB) services in mobile systems is crucial for mobile operators and broadcasters. Several DVB systems are currently in development internationally, to meet these challenges, and there have been several competing standards proposed (T-DMB, DVB-H, S-DMB) with different characteristics and performance. DVB-H(Digital Video Broadcasting for Handhelds terminal) is a relatively new data broadcasting standard that enables delivery of various Internet Protocol(IP) based services to mobile receivers. The DVB-H standard, which is based on and compatible with DVB-T(DVB-Terrestrial), introduces a solution to problems caused by mobility and a long-term fading channel. The DVB-H standard, MPE-FEC (Multi-Protocol Encapsulation-Forward Error Correction), includes Reed Solomon (RS), combined with virtual interleaving, to compensate for a long-term fading environment. The DVB-T physical layer also consists of an additional in-depth interleaver that serves as a block and time interleaver, to compensate for a long-term fading channel. In this thesis, we described DVB-S2 system for mobility. Cross layer coding technique are needed to maintain the performance in deep fading channel. Cross layer coding is divided into two kinds of level. First level is Physical layer coding and, second layer is link layer or upper layer coding. Fixed on DVB-S2 short frame coding method as a physical layer, this thesis shows the simulation results for various coding method as an upper layer coding. Furthermore, for research on optimal cross layer coding method, this paper analyzed the performance of each coding method on according to mobile vehicle speed, data rate, interleaving memory size, and IP packet size. From the simulation results, perfect frame synchronization was assumed, as well as perfect symbol timing recovery, and this thesis summarized the important results. First, the most important result was that virtual interleaving is a crucial component for improving the performance in a long-term fading channel. This thesis confirmed that the performance is improved by increasing the virtual interleaving size and train speed. Second, this thesis concluded that the larger the virtual interleaving size, the greater the range of data rates provided, and the smaller the IP packet size, the better the performance.

Pseudomonas aeruginosa를 利用한 카드뮴이온(Cd² )의 除去

최석순 成均館大學校 1991 국내석사

職務滿足과 關聯 變因에 관한 硏究 : 齒科技工士에 관하여

최석순 國民大學校 1990 국내석사