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반도체 Wafer용 Edge Grinding Machine의구조 안정화를 위한 설계 개선
박유라,노승훈,김영조,길사근,김건형,신윤호 한국반도체디스플레이기술학회 2016 반도체디스플레이기술학회지 Vol.15 No.1
It is generally accepted that the surface quality of wafer edge is mostly damaged by the vibrations of the edge grinding machine. The surface quality of wafer edge is supposed to be the most dominant factor of the cracks, scratches, burrs and chips on the edge surfaces, which are the main defects of the wafers. In this study, the structure of a wafer edge grinder has been investigated through the frequency response experiment and the computer simulation to find ways to suppress the vibrations from the structure. The main reasons of the structural vibrations were analyzed. And further the design alterations were deduced from the results of the experiment and the simulation, and applied to the machine to check the effects of those alterations and to eventually improve the structural stability. The result shows that the machine can have much improved stability with relatively simple design changes.
한식당의 고객만족을 위한 가격과 가치의 상관성 분석에 관한 연구
박유라 관광경영학회 2001 관광경영연구 Vol.13 No.-
The market of eating out shows rapid increase at home. Eating out in the past took a serious view quantity and quality of food, but recently it tends to take priority of the value as services of restaurant and mood along with quantity or taste of food. This is due to recognition that the paid price for eating out contains not only just food but also even services and images. Namely, the value on payment price was diffused. The purpose of this study is to present improvement direction of services that middle price's Korean restaurants have to offer to customer by analyzing paid price, offered services and customer satisfaction's correlativity after grasping what is the attribute that customers want. Therefore, actual proof that analyze price and service value and customer satisfaction's correlativity was practiced for the purpose of achieving it. This study says that Korean restaurants have to offer more various menus and services through price, value and customers satisfaction's correlativity. Also this kind of study may have to be continued forward for them.