영상정보를 이용한 최적이 초점 판별 ( Discrimination of Optimal focal Point Using Image Information )

유은이,사승윤,소의열,김광래,유봉환 대한기계학회 1997 대한기계학회 춘추학술대회 Vol.- No.-

명암도 작용 길이에 따른 연삭 숫돌면의 이상 현상 분류

유은이,김광래 한국공작기계학회 2004 한국생산제조학회지 Vol.13 No.3

The grinding process plays a key role which decides the quality of a product finally. But the grinding process is very irregular, so it is very difficult to analyse the process accurately. Therefore it is very important in the aspect of precision and automation to reduce the idle time and to decide the proper dressing time by matching. In this study, we choose the method which can be observed directly by using of computer vision and then apply pattern classification technique to the method of measuring the wheel surface. Pattern classification technique is proper to analyse complicated surface image. We observe the change of the wheel surface by using of the gray level run length which are representative in this technique.

연삭에서 비젼시스템을 이용한 절삭날 면적률의 측정

유은이,사승윤,유봉환,Yu, Eun-Lee,Sa, Seung-Yun,Ryu, Bong-Hwan 대한기계학회 1997 大韓機械學會論文集A Vol.21 No.9

Mordern industrial society pursues unmanned system and automation of manufacturing process. Abreast with this tendensy, production of goods which requires advanced accuracy is increasing as well. According to this, the work sensing time of dressing by monitoring and diagnosing the condition of grinding, which is th representative way in accurate manufacturing, is an important work to prevent serious damages which affect grinding process or products by wearing grinding wheel. Computer vision system was composed, so that grinding wheel surface was acquired by CCD camera and the change of cutting edge ratio was measured. Then we used automatic thresholding technique from histogram as a way of dividing grinding cutting edge from grinding surface. As a result, we are trying to approach unmanned system and automation by deciding more accurate time of dressing and by visualizing behavior of grinding wheel by making use of computer vision.

온라인 식품 소비자의 환경 관심과 물질주의가 친환경 행동에 미치는 영향 - VBN 이론을 중심으로 -

유은이,김주향 한국호텔리조트학회 2023 호텔리조트연구 Vol.22 No.6

The purpose of this study is to empirically analyze the relationship between online food consumers' interest in the environment and materialism, focusing on the value-belief-norm theory that has been applied in various ways to investigate environmentally friendly behavior and has been effectively proven in identifying environmentally friendly behavior. In order to understand the impact of online food consumers' environmental interest and materialism on eco-friendly behavior, consumers who purchase food online at least once a month were targeted. Adults over 20 years of age were targeted, and non-probability sampling was used. Descriptive statistical analysis, factor analysis, and structural equation models were used to test the hypothesis. The results are as follows. Environmental interest and materialism were found to have an effect on values, and value was found to have an effect on beliefs, norm, and norm affected eco-friendly behavior, but materialism did not affect eco-friendly behavior.

영상의 명암도 작용 길이를 이용한 연삭 숫돌 표면의 거동 ( The Behavior of Grinding Wheel Surface Using Gray level Run Lengths )

유은이,이진수,소의열,유봉환 대한기계학회 1998 대한기계학회 춘추학술대회 Vol.- No.-

서비스품질이 신뢰 및 가격프리미엄 지불의도에 미치는 영향에 관한 연구 -서울시내 특1급 호텔레스토랑을 중심으로-

유은이,고재윤 한국호텔관광학회 2008 호텔관광연구 Vol.10 No.3

In this study, as considering premium price that is one of the customer satisfaction, it is examined on service quality of 5-star Hotel Restaurants in Seoul which is high commitment product. From the literature review, service quality, trust and premium price is considered. And besides, empirical study has been conducted to identify the relationships between service quality with trust and premium price. Survey was conducted with 218 samples of 5-star Hotel Restaurants customers in Seoul. Factor analyses identified four dimensions of service quality as service, tangibility, customer orientation, and timeliness. Also multiple regression analyses showed that all the four factors of service quality are significantly related to trust and premium price. And simple regression analyses showed that trust significantly related to premium price. This results show that managers of 5-star hotel restaurants can get premium price through controlling service quality of higher level than existing. And also they can make high profitability.

브랜드관계품질에 대한 레스토랑 유형별 차이 연구

유은이,고재윤,김영근 한국외식경영학회 2012 외식경영연구 Vol.15 No.1

The purpose of this study is to evaluate the differentiation of types of restaurants(Fast Food, Family Restaurant, Hotel Restaurant) based on the analysis of differentiation by Brand Relationship Quality(BRQ). This study shows BRQ by literature review proposed various views of relationships between customer and brand. It is to evaluate how different among types by BRQ factors made up of Fournier(1994). The research data are analyzed using three major statistical methods: reliability analysis, factor analysis, and discriminant analysis. It is given to a random sample of customer visiting one of three types of restaurants within 3 months. 250 questionnaires are collected. The results are blows. First, the questionnaire is made by Fournier(1994)'s 48 variables of BRQ. However there are 4 factors(Brand Partner Quality, Brand Passion, Brand Self-connection, Brand Interdependence), which are different from 6 factors proposed by Fournier(1998) in this study. Second, it shows differences among customer types by discriminant analysis. The differences between fast food restaurants and family restaurants is smaller than hotel restaurants. And also hit ratio is 62.5%. It's resonable figure compared to the maximum chance, 60.2%. Therefore, this study suggests that BRQ will be some ways to manage relationship marketing.

외식산업의 PPL이 구매의도에 미치는 영향- 브랜드관계품질의 조절효과 -

유은이,김주향 한국호텔관광학회 2014 호텔관광연구 Vol.16 No.1

PPL is one of the hot issues because of its suitability and influence in various fields nowadays, and PPL is very attractive to the foodservice industry to increase sales. However, there are not enough studies on PPL in the hospitality and foodservice industry to suggest the relationship between PPL and the purchase intention. This study investigates the relationship between PPL and the purchase intention by moderating effects of Brand Relationship Quality(BRQ). The results are as blow. There are moderating effects of BRQ in good feelings toward brand and bad feelings toward brand, but there is no effect of brand identification. These show that purchase intention can be increased as reinforcing relationships with brand in case of customers' feeling. But there is no effect in case of customers' brand identification regardless of BRQ. In other words, it can reduce negative image and affect purchase intention directly to reinforce relationships between customer and brand in case of negative effects of PPL with a lot of controversy nowadays. However it is meaningless to reinforce them in case of customers with brand identification which is more emotional relationships.

Kano 모델 적용을 통한 소믈리에 서비스품질에 관한 연구

유은이,고재윤,성혜진 한국외식경영학회 2013 외식경영연구 Vol.16 No.2

This study is for understanding Kano model of the sommelier's service quality and its increasing and decreasing factors with questionnaire in pairs of positive/negative questions of Kano model. The survey questionnaires are composed to draw 14 questions from five dimension - tangible, reliability, responsiveness, assurance, empathy based on literature review and SERVQUAL (Parasuraman et al., 1985) to measure the sommelier's service quality. A total of 226 useful samples were collected and analyzed. The results are blows. All of responsiveness attributes - ‘immediate service to customer's demands’, ‘service prepared always’ is one-dimensional which draws customer's satisfaction. ‘Sommelier given active investment’, ‘recognition of customer's name and face’ and ‘necessary service in good times’ are attributes of assurance, which are reverse attributes to draw dissatisfaction. It means customers consider atmosphere and professional uniform of sommelier more seriously not professional skills. Reliability attribute, ‘good communication of wine information’ and empathy attribute, 'exact explanation wine label’ are also reverse, which means difficult wine informations cause customers' dissatisfaction. 본 연구는 Kano 모델을 기반으로 긍정적 질문과 부정적 질문을 쌍으로 하여 설문지를 구성하고, 이를 통하여 레스토랑에서의 소믈리에 서비스품질에 대한 Kano모델의 품질 요소를 파악하고, 서비스품질 요소 중 고객만족 증가 요인과 고객불만 감소 요인을 확인하고자 한다. 본 설문지의 구성은 선행연구를 바탕으로 Parasuraman, et al.(1985)의SERVQUAL을 바탕으로 소믈리에의 서비스 품질 측정에 맞도록 와인소믈리에학과 대학원생 10여명과의 토론을 통하여 유형성, 신뢰성, 반응성, 확신성, 공감성의 5차원 14 문항을 도출하여 직접 응답하는 방식으로 조사하였다. 그 결과 유형성에서 ‘인테리어’와 ‘복장 단정‘은 고객 만족을 이끌어내는 중요한요소이며, ‘최신의 기물 사용’은 크게 고객 만족이나 불만족을 초래하지 않는 요소로 나타났다. 이것은 소믈리에 서비스의 유형성에 전문성을 부여하는 와인바의 분위기와 소믈리에를 나타내는 복장의 중요성을 나타내며, 최신의 기물 사용 여부는소믈리에의 전문적 서비스를 보여주는 조건이 아님을 알 수 있다.

상황적 요인에 따른 온라인 식품구매 소비자 행동 - 확장된 Triandis 모델의 적용 -

유은이,김주향 한국호텔리조트학회 2023 호텔리조트연구 Vol.22 No.4

The purpose of this study is to predict the purchasing behavior of online food purchasing consumers by applying Triandis' model with a cognitive approach as one of the representative models for predicting human behavior. Since offline and online consumers' behaviors are different, it is to predict online food purchasing consumers' purchasing behavior and present implications for management strategies by applying situational factors that affect online consumers' purchasing decisions as regulatory variables. For the purpose of this study, data were collected from 400 people and used for analysis. It was analyzed using a structural equation model by introducing variables such as social factor, perceived consequence, affect, purchase intention, habit, facilitating condition, purchase behavior, and situational factor, and all hypotheses were adopted. This study is meaningful in that it has verified the moderating effect of situational factor variables in Triandis' model, and it is possible to introduce a model that can predict the purchasing behavior of online food purchasing consumers.