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프레임워크 기반 통합관리시스템을 이용한 네트워크 트래픽 성능분석
최성만(Seong-Man Choi),변완섭(Wan-Seob Byoun),유철중(Cheol-Jung Yoo),김용성(Yong-Sung Kim),장옥배(Ok-Bae Chang),태규열(Gyu-Yeol Tae) 한국정보과학회 2003 한국정보과학회 학술발표논문집 Vol.30 No.1B
본 논문에서 이용한 프레임워크 기반 통합관리시스템은 네트워크 관리와 분석을 위하여 관리기능, 분석 기능, 관리 및 분석 대상과 관련된 모든 항목을 측정하고 분석하여 예측할 수 있는 기능을 포함하는 시스템이다. 주요 연구방법으로는 세부 항목별로 현황 데이터를 수집, 가공, 분석하였으며 각 항목간의 연관관계 및 대상별 연관관계를 상세하게 분석하고자 인프레인저(InfRanger™)를 이용하였다. 프레임워크 기반 통합관리시스템을 이용한 네트워크 트래픽 성능분석은 네트워크 운영에 있어서 성능 저하에 영향을 미치기 쉬운 장비나 구간, 그리고 현재의 문제 가능성이 예상되는 네트워크 자원을 선정하여 상세 분석을 실시하고 문제점을 도출할 수 있도록 하였다. 이렇게 해본 결과 사전에 네트워크에 대한 과잉투자를 예방하고 최적화된 네트워크 환경을 조성하여 관리의 효율성 및 보다 나은 서비스를 제공한다.
와인 품질 평가 요인의 중요도에 대한 레스토랑 종사원의 인식 차이
류철,최성만,Ryu, Cheol,Choi, Sung-Man 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3
The purpose of this study was to investigate the differences in restaurant employees' perceptions regarding the importance of specific evaluation factors when judging wine quality. To analyze the data of the study, we employed descriptive statistical analyses, t-tests and ANOVA. The findings of the study are as follows: First, the importance and influence of the palate on evaluating wine quality attained the highest score. The nose, appearance, and 'others' also earned significant points in the respective order. Second, when we examined the servers' differences in perception about the importance of each factors on evaluating wine quality, significant distinctions were shown among males and females, and those in their 20's and 30's. Third, employees' perception about the importance of each factors also showed clear differences with regards to the wine servers' gender and experience with wine. Finally, we hope the results of this study provide useful information for the hotel restaurants and other food & beverage businesses. Specifically, this research may be used to establish helpful criteria for recommending and presenting the suitable wine items based on the customer's individual tastes and preferences.
류철,최성만,Ryul, Cheol,Choi, Sung-Man 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.4
The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.
조리용 와인의 선택 속성과 인구통계학적 특성 사이의 관계에 대한 연구
류철,차석빈,최성만,Ryul, Cheol,Cha, Suk-Bin,Choi, Sung-Man 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2
The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.
에너지저장장치 운전 계획을 위한 전력 사용량 패턴 분류 알고리즘
김영일(Young-Il Kim),최성만(Sung-Man Choi),백민규(Min-Kyu Baek),신복덕(Bok-Deok Shin) 한국조명·전기설비학회 2019 조명·전기설비학회논문지 Vol.33 No.12
Prediction of electricity usage patterns plays an essential role in managing the usage efficiently. The prediction needs to be done sophisticatedly and accurately in order to operate energy storage system efficiently since the accuracy of prediction has a big effect on the storage operation plan. In recent years, machine learning-based solutions are being developed because regression analyses have limits when electricity usage has irregular patterns. As the accuracy of machine learning-based predictions depends on the quality and quantity of data to be learned, however, preprocessing process that classifies and labels the usage pattern is important. In this study, we suggest a PCL (Pattern Classification Labeling) algorithm to improve the machine learning-based prediction. It analyzes an actual load data to compare the PCL algorithm with K-means algorithm that has been used widely. In the result, PCL algorithm shows less error rate than K-means algorithm does by 12.2%.