• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.10a
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• pp.984-987
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• 2012

A Smart TV is the multi TV which have not only function ability of general TV but also web service and application as like smartphone based on internet. In this paper, we suggest the web system for cooking recipes as smart TV application. This system have a game function by simulation and we can enjoy this cooking recipes application as a game.

• The Journal of the Convergence on Culture Technology
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• v.2 no.3
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• pp.29-34
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• 2016

This study is about developing an app that offers tourist information and it was made to search festivals, camping, and glamping regions near the area. Also, by providing cooking recipe, it was made to provide convenience at the tour site. While searching recommended regions, it offers help in searching accommodations and checking in and checking out process. If the service is expanded nation-wide from the Gyeonggido area that this study was applied to, it will be more convenient for users and if the service is expanded and coupled with local coupons, quality services will be provided.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2020.11a
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• pp.392-395
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• 2020

최근 미디어 기술의 발달에 따라 문서 형태로 제공되던 기존의 서비스가 다양한 형태로 제공되고 있다. 그 중 요리의 경우, 사용자의 노하우가 부족하면 간접적인 도움으로는 한계가 있기 때문에 주방보조시스템을 구성하여 사용자에게 직접적인 도움을 제공하고자 하며 재료를 손질하거나 불을 사용할 때 시스템의 도움을 받을 수 있도록 했다. 우선 재료를 손질하는 경우 웹캠이나 핸드폰을 이용하여 요리 재료를 인식하고 사용자가 잘라야 할 요리 재료에 절취선을 제공하여 특별한 도구 없이도 시각적인 도움을 받을 수 있도록 구현했으며 요리 재료를 인식하고 절취선을 제공하기 위해 물체 인식, Object Segmentation 알고리즘을 사용하여 재료의 영역을 파악한 뒤 OpenCV 라이브러리를 통해 실시간으로 절취선을 생성한다. 불을 사용하는 경우 적외선 온도 센서가 지속적으로 요리의 온도를 측정하여 UI에 표시한다. 이러한 서비스를 요리의 진행상태와 연동하여 제공함으로써 요리에 필요한 정보를 한눈에 확인할 수 있고 차후 가전제품과 연동되면 다양한 레시피를 누구나 편리하게 사용할 수 있을 것으로 기대된다.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.1128-1131
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• 2021

COVID-19로 인한 홈 쿠킹 시장 수요 증가로 사람들은 더 편리한 요리 보조 시스템을 필요로 하고 있다. 기존 요리 시스템은 휴대폰, 책을 통해 레시피를 일방적으로 제공하기 때문에 사용자가 요리과정을 중단하고 반복적으로 열람해야 한다는 한계점을 가진다. '대화형 스마트 쿠킹 서비스' 시스템은 요리 과정 전반에서 필요한 내용을 사용자와 상호작용하며 적절하게 인지하고 알려주는 인공지능 시스템이다. Google의 MediaPipe를 사용해 사용자의 관절을 인식하고 모델을 학습시켜 사용자의 요리 동작을 인식하도록 설계했으며, dialogflow를 이용한 챗봇 기능을 통해 필요한 재료, 다음 단계 등의 내용을 실시간으로 제시한다. 또한 실시간 행동 인식으로 요리과정 중 화재, 베임 사고 등의 위험 상황을 감지하여 사용자에게 정보를 전달해줌으로써 사고를 예방한다. 음성인식을 통해 시스템과 사용자 간의 쌍방향적 소통을 가능하게 했고, 음성으로 화면을 제어함으로써 요리과정에서의 불필요한 디스플레이 터치를 방지해 위생적인 요리 환경을 제공한다.

• The Journal of the Korea Contents Association
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• v.10 no.7
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• pp.98-106
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• 2010

In this research a food information contents available as well as for PC web and for mobile web users was designed. The web site providing service for PC web and mobile web clients focuses on offering data on individually matching food based on the member's information. The information obtained from the contents can be practically applied by mobile users helping them to take care of their health. This system focuses on wireless internet mobile users and offers various food menus with cooking videos and also information regarding food supplies for individually matching bibimpab recipes. It gives a good information about one of the most traditional Korean food bibimpab which is made of various kinds of vegetables and greens. It also contains nutrition balance information. Designing the web site as a web site available for wired wireless internet accesses makes it available at any place for mobile wireless internet users so that they can obtain all information regarding products and menu which are good for their health.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.1-9
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• 2010

Diabetes is a type of metabolic disease presented by high blood sugar and that leads to significantly decrease the quality of life causing various symptoms. It is essential to manage a systematic menu for preventing such diabetes even though there are some ways for it including diet, physical exercise, medicinal prescription, and so on. This study proposes a smart phone based personalized menu management system for achieving the systematic diabetes management. At the present time almost menu systems for diabetes patients are subjectively prescribed by dietitians or doctors and that does not reflect current situations and personal preferences. The system proposed in this study provides the menu for diabetes patients according to season, weather, time, and personal preferences. In particular, the recipe and personalized menu for patients can be provided without limiting any time and location based on smart phone services, and its menu can easily be changed or selected by the phone.

• Proceedings of the Korean Society of Computer Information Conference
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• 2015.07a
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• pp.151-154
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• 2015

본 논문에서는 스마트 기기를 이용하는 아이 엄마를 타겟층으로 정하고 분석하여 육아를 할 때 다양한 정보를 필요로 하는 초보엄마들을 위해서 실생활에서 사용할 수 있는 육아용 모바일 앱을 기획, 설계, 구현하였다. 초보엄마들을 위해 필요한 정보를 제공하며 아이의 이유식 정보를 등록할 수 있는 캘린더 기능과 아이에게 필요한 이유식 레시피를 제공할 뿐만 아니라, 가까운 병원과 편의시설의 위치서비스와 함께 병원의 정보까지 제공하였다. 또한 우리아이 발달사항을 그래프로 보여주면서 아이의 성장발달을 한 눈에 알아 볼 수 있게 하였다. 그리고 음악을 통해 육아로 지친 초보엄마들을 위해서 마음에 정서적 안정감과 편안함을 심어준다. 초보엄마들이 필요로 하는 기능들을 모아 편리성과 가용성을 극대화 하여 구현하였다.

• Journal of Service Research and Studies
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• v.14 no.2
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• pp.69-81
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• 2024

The The purpose of this study is to have a positive impact on the evaluation of the traditional market revitalization project by discussing the business details and implementation process of the commercial district revitalization project in depth. The research method uses practical methods for traditional market revitalization projects. First, the activation method of the place was examined through the concepts of Oldenburg's 'Third Place' and Carr et al.'s 'Five Demands for Public Space' and the theories related to non-face-to-face transactions were examined. The first study case was the commercial district revitalization project of the Cheongju Global Market Development Project(Seongan-gil Street Shopping Mall and Yukgeori traditional Market), which discussed revitalization of open space, revitalization through reproduction, and revitalization through festivals. The revitalization project through representation is a project to install a symbolic sculpture at the estimated location of the 'Namseokgyo' buried in Yukgeori traditional Market. The revitalization through the festival is the Korea Sale Festa, which is a vibrant business due to increased sales at traditional markets and shopping malls and floating population in open spaces. The second study case was the Cultural Tourism Promotion Project(Hanmin traditional Market), which discussed revitalization through the development of local brands and SNS content. In the conclusion, the relationship between the six projects and commercial district revitalization methods was discussed, and policy recommendations were made, mentioning the importance of reflecting regional characteristics in design planning. We hope that this study will be used to positively evaluate the traditional market revitalization project, showing that stakeholders are working hard to produce positive results within institutional limitations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.102-113
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• 2013

The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1388-1398
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• 2015

Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.