• TTA Journal
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• s.171
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• pp.46-47
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• 2017

최근 자동 번역에 도입된 인공신경망 기술이 영어 고민을 덜어주고 있다. 해외여행 때마다 모르는 언어로 쓰인 메뉴판을 보고 음식을 주문해야 하는 상황이나 길을 찾거나 각종 안내 표지판을 확인할 때 도움을 주고 있는 것. 실시간 번역이 가능해 외국인도 두렵지 않다.

• Proceedings of the Korea Information Processing Society Conference
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• 2007.05a
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• pp.145-147
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• 2007

현재 기술은 모든 생활을 간편하고 빠르게 할 수 있는 체제로 지속적으로 발전하고 있다. 그에 따라 발달된 기술에 맞는 컨텐츠의 개발이 필요하다. 시간의 효율적인 사용이 성공을 가늠하는 중요한 사회에서 본 연구는 숙명여대 학생을 대상으로 식사시간의 효율적인 사용법을 제안한다. 지능형 주문대행업체는 간편하고 빠르게 음식을 주문 할 수 있는 서비스를 제공한 프로그램이다. 이는 모바일과 웹상에서 간편하게 프로그램과 연계된 음식점 업체로 주문을 할 수 있고 최종 배달까지의 시간을 명시해 줌으로써 바쁜 현대인들의 효율적인 시간 관리에 도움을 준다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.290-291
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• 2022

점심이나 저녁을 위한 간단한 음식을 주문하고자 할 때 배달료가 비싸서 망설이거나 포기하는 경우가 많다. 이 발표에서는 가까운 지인이 아니더라도 배달 장소가 동일한 어느 누구와도 함께 주문함으로써 배달비를 절감할 수 있는 앱을 설계하고 구현한다. 개발된 앱은 여러 음식점을 등록하여 각 음식점에서 판매하는 다양한 메뉴 주문과 배달지 선택 기능을 제공한다.

• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.162-168
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• 2010

Comic book has a different story structure from western movies, i.e. New Character->reaction->food->master mediation->effect of food->disappearance ->conclusion. Comic book is full of media traits. The master is like a shaman, who console people with food of memory. Food also is a media, which carries message of memory instead of savor itself. Restaurant is a media, in which many events occur and rhetoric of rumor pervade. Foods of memory massage our feeling sense, like a media. In conclusion, comic book has a analogous role to that of Marshal Mcluhan's Media theory.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.497-500
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• 2011

식당 이용에 있어서 평소 특정 시간대에 사람이 많이 몰려 혼잡한 상황을 완화시켜보고자 이 시스템을 창안하였다. 사용자가 음식예약, 음식나눔(SNS), 공지사항을 선택하면 각 선택메뉴에 맞는 서비스를 제공해 준다. 음식예약을 선택하면 원하는 만큼의 음식을 예약 할 수 있고, 사용자는 자신의 주문 내역을 확인할 수 있다. 이 어플리케이션을 사용하기 위해서는 회원으로 가입이 되어 있어야 하고, SNS의 경우 트위터API를 사용하여 연동 구현을 하였다.

• Journal of Nutrition and Health
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• v.53 no.5
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• pp.547-561
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• 2020

Purpose: This study was conducted to segment the delivery food market and to develop customized products and services. Methods: This study analyzed 636 responses collected from customers who ordered delivery food. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ²-test, one-way analysis of variance, factor analysis, and cluster analysis. Results: Four factors were extracted by exploratory factor analysis (safety-orientation, convenience-orientation, taste-orientation, and economy-orientation) to explain the consumers' food-related lifestyles. The results of cluster analysis indicated that the 'low-interest group', 'convenience and economy-oriented group', and 'gourmet and economy-oriented group' should be regarded as the target segments. Characteristic analysis of each cluster showed that lowinterest group had higher rates of married (67.1%) and living with family (85.4%) than other clusters. The convenience and the economy-oriented group had higher rates of living alone (28.9%) than others. The gourmet and the economy-oriented group had a higher percentage of unmarried (62.0%) than the others. In addition, the average age of convenience and economy-oriented group (32.3 years) and gourmet and economy-oriented group (32.5 years) were significantly lower than the safety seeker (40.0 years) (p < 0.001). Difference analysis of the consumption practice according to the cluster, revealed significant differences in the order frequency (p < 0.001), main day to order (p < 0.05), source of information about delivery food (p < 0.001), order method (p < 0.001), and co-consumer (p < 0.01). In addition, the convenience and the economy-oriented group had significantly higher overall satisfaction than the others (p < 0.001). Conclusion: These findings suggest that customer segmentation based on a food-related lifestyle can be used to build a successful marketing strategy. Therefore, restaurant managers and delivery platform operators should consider developing products and services according to the segmentation to maximize customer satisfaction.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.11a
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• pp.127-130
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• 2009

국가 간 문화의 차이에 의하여 생활습관이나 방식이 많이 다르게 나타난다. 그 중에서도 음식은 다른 분야보다 많은 차이를 나타난다. 특히 음식의 종류에 따라 사용되는 음식도구 중 디자인요소가 동일하고 유사한 것이 있거나 다른 요소와 기능을 갖는 경우도 있다. 따라서 각 국가 간의 음식도구를 유니버설 하게 사용할 수 있는 도구 디자인 연구가 필요하다. 본 연구의 목적은 음식에 대한 행동분석프로세스를 개발하여 국가 간 음식문화의 차이에서 오는 공통점과 차이점을 찾아내어 공용으로 사용할 수 있는 음식도구의 디자인요소를 창의성의 관점에서 제안하기 위한 연구이다. 본 연구의 연구방법과 내용으로는 첫째, 음식에 대한 소비자행동 분석 프로세스의 개발 및 관찰을 통하여 행동분석에 대한 이론적 고찰과 현장에서 일어나고 있는 행동분석을 접목하여 음식행동분석프로세스를 개발하였다. 둘째로, 개발된 프로세스를 이용하여 국가 간 음식의 주문부터 평가까지의 과정을 비교 분석하고 나타난 현상에 대한 문제점 파악 및 이에 대한 결과물을 각 국가별 학생들을 대상으로 음식도구에 대한 디자인 개발을 진행하였다. 셋째, 국가별 개발된 디자인 안을 대상으로 선호도, 요인분석, 상관분석을 통하여 국가별 선호요소와 창의성평가요소의 상관관계를 알아보았다. 본 연구를 통하여 얻어지는 효과는 개발된 프로세스를 이용하여 국가별, 음식별, 행동별, 식당형태별로 비교분석이 가능하도록 하게 하고 얻어진 결과를 이용하여 구체적으로 음식도구 디자인에 이용할 수 있으며 국가간 동일 아이템을 디자인 교육시간에 진행시켜 대학의 디자인교육의 비교를 통하여 상호간에 협력과 상호보완으로 새로운 아이디어를 공유, 아이디어 전개에 도움이 될 수 있다.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.243-255
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• 2013

The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.

• Science of Emotion and Sensibility
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• v.12 no.2
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• pp.225-232
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• 2009

There are life-style and many different cultural differences between countries. Among them, food is different from other areas. Especially, if Food Tools are used by food type, even though the design factor is same, the function is different. Therefore, research and development of a Food Tool design is necessary to use a Universal Food Tool between countries. The purpose of this research is to develop a behavior analysis process for food, finding similarities and differences by food type; and cultural differences between countries; and to propose a design Food Tool design that can be used between countries. This research on methods and content is for the development of the consumer behavior analysis process about food, grafting theoretical studies about behavior analysis and working behavior analysis on the spot, to develop a food action analysis process. Second, do comparative analysis process of food order and evaluation between countries; and think about the problems and symptoms, then propose methods to resolve the problems. Third, each process is divided by category, to find the features by each category of foods between countries. Results may be obtained through research and the comparative analysis of each country's, foods, behavior and restaurant types. Specifically, researchers can use food tool design to obtain results and compare the same items between countries, compare university design education, and create new ideas through cooperation and complementary research.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.94-113
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• 2010

Despite a number of previous studies about cultural tourism festivals, studies on food menus in the cultural tourism festival setting have often been neglected. Considering the importance of food menus, identifying major selection attributes that satisfy visitors in a festival setting is vital. Using conjoint analysis, this study demonstrated that price was the most influential selection attributes to attract visitors. The time required between ordering and receiving food was found to be the second important selection attribute, followed by menu and place. Cluster analysis identified two distinct segments that take different sets of elements into account when making their selection decision. Conjoint simulation estimated the most preferred foodservice form in cultural tourism festivals setting would have 21.18% potential market share. The implications gained from this study provided an important starting point for determining key selection attributes in establishing strategies to enhance visitors' level of satisfaction.