眞空荷重에 의한 粘土의 排水保進에 關한 實驗的 硏究

조준상,황규호,이규환,이송 서울시립대학교 산업기술연구소 1995 산업기술연구소논문집 Vol.3 No.-

한국과 베트남 소비자의 지각된 가치가 베이커리 브랜드 선호도와 구매의도에 미치는 영향

조준상 한국유통과학회 2015 유통과학연구 Vol.13 No.9

Purpose – This study aims to suggest strategies for Korean enterprises advancing into the Vietnam bakery market by analyzing the effects of perceived values on brand preference and purchase intention among Korean and Vietnamese consumers. Research design, data, and methodology – The perceived value model designed includes functional (price, quality), emotional, and social values. The survey collected data from 500 consumers in Seoul (Korea) and HoChiMinh (Vietnam). The SPSS 18.0 package was used for analysis. Results – First, among Vietnamese consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, social value, and the functional value of price. However, from an ethnocentric trend and brand image origin, emotional value had a negative effect on global brand preference. In contrast, among Korean consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, the functional value of price, and the social value. However, emotional value had no effect on global brand preference. Second, for both Korean and Vietnamese consumers, perceived value had a significant positive effect on purchase intention. Third, unlike the Korean consumer, for the Vietnamese consumer, global brand preference had a significant effect on purchase intention. Conclusions – The study implies the following. First, the Vietnamese bakery market has a high proportion of middle-aged customers in their 40s (64%). In terms of monthly income, there was a large proportion (40%) of high-income earners (over $325). Therefore, bakery consumption can be seen as concentrated among middle-aged and high-income consumers. Based on this, bakery strategies should include efforts to increase purchase prices as well as ways to attract local consumers (large cities). Second, unlike Korean consumers, among Vietnamese consumers, the resistance to a global brand based on emotional value (the ethnocentric tendency and brand image origin) can be seen as relatively low. Thus, in the case of the Vietnam bakery market, to increase a global brand’s preference, the company should develop a differentiated strategy so that Vietnamese consumers can recognize it better, focusing on product quality, good service quality, and price in the local environment and on social value for social development. Third, in the case of the Vietnamese customer, we found that social value exerts the greatest influence on purchase intention. Therefore, a brand that engenders an image of building the local Vietnamese community can achieve a higher social value and influence purchase intention. In addition, although Vietnamese consumers have ethnocentric tendencies in terms of products, we found that if it is a preferred global brand then there are intentions to purchase. Fourth, in the case of Vietnam, if the preference for global brands is formed, consumer awareness may be connected to purchase intention. Therefore, global brands operating in Vietnam should pay attention to how to improve consumer preferences for global brands in order to increase purchase intention.

전송오류율이 높은 무선환경에서의 TCP 성능저하 극복방안

조준상,최명환 에스케이텔레콤 (주) 2000 Telecommunications Review Vol.10 No.6

인터넷상에서 광범위하게 사용되고 있는 TCP는 연결상에 패킷유실이 생길 경우 이를 망 혼잡에 의한 유실이라고 보고 혼잡제어를 통해 혼잡을 해결하고자 한다. 그러나 무선망은 경로손실(Path Loss), 페이딩, 노이즈, 간섭 등의 이유로 10-2 - 10-4의 높은 BER(Bit Error Rate) 특성을 가지고 있으며 따라서 혼잡상황과 무관하게 많은 패킷유실을 초래하는 특성을 가지고 있다. TCP가 상대적으로 매우 안정적인 유선링크를 염두에 두고 개발된전송규약이기 때문에 이같은 무선망의 특성과 맞물려 성능의 하락이 두드러지게 된다. 따라서 본 논문에서는 모바일 인터넷과 같이 유무선이 통합된 망에서, 특히 전송오류율이 높은 환경에서의 TCP 성능저하를 극복하기 위한 방안을 제안하였다. 이를 위해 첫째, 무선링크상의 패킷유실을 보상하기 위한 지엽적인 재전송을 수행함과 동시에 무선링크상의 패킷유실이 유선망상의 TCP에게 알려져 전체 TCP 연결의 성능이 저하되는 것을 사전에 방지하며 둘째, 중복 ACK를 받지 않더라도 재전송할 패킷을 선정하여 재전송하게 함으로써 성능 향상을 극대화 시켰다. 그리고 셋째로 재전송의 시점을 무선링크의 상태에 따라 적응력있게 조절하는 기법을 사용하였다.

알루미늄 합금에서의 직접질화법에 의한 질화알루미늄 형성

조준상,신광선 대한금속재료학회 1996 대한금속재료학회 학술대회 개요집 Vol.1996 No.1

외식프랜차이즈 조직구성원의 셀프리더십이 혁신행동에 미치는 영향 : 심리적임파워먼트의 조절효과

조준상 한국외식경영학회 2019 외식경영연구 Vol.22 No.1

본 연구는 외식프랜차이즈 기업에서 조직구성원의 셀프리더십과 혁신행동 간의 관계를 조사 하였다. 특히, 본 연구는 심리적 임파워먼트(업무 수행능력/자율적 선택성)가 셀프리더십과 혁신행동 간의 인과관계에서 조절효과 여부를 분석하였다. 수도권 지역 278 명을 대상으로 설문 조사를 실시하였고, 분석은 SPSS 18.0을 사용하였다. 연구 결과에서, 셀프리더십은 자기대화, 자기보상, 자기체벌, 자기단서 주기 간의 관계를 제외하고는 혁신행동에 긍정적인 영향을 미쳤다. 그리고 셀프리더십과 혁신행동과의 관계에서는 조절변수인 심리적 임파워먼트의 하위요인을 업무 수행능력과 자율적 선택성으로 나눠 보았을 때 모두 부분 채택되어 조절효과가 있음을 확인하였다. This study investigates the relationship between employees’ self-leadership and innovation behavior in restaurant franchise firms. In particular, this study analyzed whether psychological empowerment(capacity /self determination power) has a moderating effect on the causal relationship between self-leadership and innovation behavior. 278 people in the metropolitan area were surveyed and SPSS 18.0 was used for the analysis. In the results, self-leadership has a positive effect on innovation behavior, except for the relationship between self-talk, self-compensation, self-punishment, and self-cuing. In the relationship between self-leadership and innovation behavior, sub-factors(competence and self-determination) of psychological empowerment were partially adopted. Therefore, we confirmed that psychological empowerment has a moderating effect.

Methacrylate 공중합체를 이용한 결로센서에 관한 연구

조준상,이학민,김경호 경북대학교 센서기술연구소 1992 센서技術學術大會論文集 Vol.3 No.1

Vehicle Stability Control System for Enhancing Steerabilty, Lateral Stability, and Roll Stability

조준상,유승한,정지열,이교일,이경수 한국자동차공학회 2008 International journal of automotive technology Vol.9 No.5

The Vehicle stability control system is an active safety system designed to prevent accidents from occurring and to stabilize dynamic maneuvers of a vehicle by generating an artificial yaw moment using differential brakes. In this paper, in order to enhance vehicle steerability, lateral stability, and roll stability, each reference yaw rate is designed and combined into a target yaw rate depending on the driving situation. A yaw rate controller is designed to track the target yaw rate based on sliding mode control theory. To generate the total yaw moment required from the proposed yaw rate controller, each brake pressure is properly distributed with effective control wheel decision. Estimators are developed to identify the roll angle and body sideslip angle of a vehicle based on the simplified roll dynamics model and parameter adaptation approach. The performance of the proposed vehicle stability control system and estimation algorithms is verified with simulation results and experimental results. The Vehicle stability control system is an active safety system designed to prevent accidents from occurring and to stabilize dynamic maneuvers of a vehicle by generating an artificial yaw moment using differential brakes. In this paper, in order to enhance vehicle steerability, lateral stability, and roll stability, each reference yaw rate is designed and combined into a target yaw rate depending on the driving situation. A yaw rate controller is designed to track the target yaw rate based on sliding mode control theory. To generate the total yaw moment required from the proposed yaw rate controller, each brake pressure is properly distributed with effective control wheel decision. Estimators are developed to identify the roll angle and body sideslip angle of a vehicle based on the simplified roll dynamics model and parameter adaptation approach. The performance of the proposed vehicle stability control system and estimation algorithms is verified with simulation results and experimental results.

이명박 정권 아래에서 언론시민운동의 과제

조준상 문화과학사 2008 문화과학 Vol.- No.55

베이커리 선택속성이 매장 만족도에 미치는 영향에 관한 연구 : 점포 서비스의 조절효과를 중심으로

조준상 한국외식경영학회 2013 외식경영연구 Vol.16 No.3

There were derived store marketing, price competitiveness, product quality and nutritional elements as a determinant affecting store satisfaction in bakery. According to analysis results, store marketing and price competitiveness factors were significant information to influence on the customer satisfaction in the bakery. And store marketing, product quality and nutritional elements factors were significant information to influence on the recommendation intention. Also we tested on the moderating effects of shop service intensity on the relationship between customer's selection attribute and customer satisfaction, recommendation intention. There is interaction effects between product quality, shop marketing and service intensity on customer satisfaction. In addition, there is an interaction effect between product quality and service intensity on recommendation intention. Overall, we find strong support for the moderating effects of shop service intensity on the relationship between customer's selection attribute and customer satisfaction, recommendation intention. This paper shows the implications that the essential requirements of customers(high quality product, reasonable price and the right marketing (PR) activity) should be considered very seriously in the bakery shop. Also the bakery shop will be help the efficient management if you provide customers to a differentiated service skills. 본 연구에서는 베이커리 매장을 방문했던 내국인을 대상으로 첫째, 베이커리 선택 속성인 점포마케팅, 품질, 영양요소, 가격경쟁력이 고객만족도와 추천 의도에,둘째, 이 선택 속성과 고객만족도 그리고 추천 의도 간의 인과관계에서 점포서비스가 조절역할을 하는지를 연구하였다. 실증분석을 통해 본 연구에서 제시한 가설들을 검증한 결과는 다음과 같다. 첫째, 베이커리 매장을 방문했던 고객이 지각하는 선택 속성 중 점포마케팅과 가격 경쟁력은 고객만족도에 유의한 정(+)의 영향을, 둘째, 점포마케팅, 품질 경쟁력, 영양요소는 추천 의도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 품질 경쟁력이 고객만족도와 추천의도에 미치는 인과관계에서 점포서비스가 조절역할을 하는 것으로, 넷째, 점포마케팅은 고객만족도에 미치는 인과관계에서 점포서비스가 조절 역할을 하는 것으로 나타났다. 그러나 영양요소나 가격경쟁력은 고객만족도와 추천의도에 미치는 인과관계에서 점포서비스가 조절 역할을 하지 않는 관계로 나타났다. 따라서 베이커리 매장의 고객만족도와 추천의도를 높이기 위해서는 매장마케팅활동, 품질 그리고 서비스에 선택적으로 집중함으로써, 고객유치 및 운영 효율을높일 수 있다.

기획 2 : 노동사회에 바란다 ; 노동자의 자존심을 아프게 옹호해 주십시오

조준상 한국노동사회연구소 2005 노동사회 Vol.100 No.-