• Proceedings of the Korea Information Processing Society Conference
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• 2013.11a
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• pp.1147-1148
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• 2013

장애인들의 불편함을 도와주기 위해 스마트폰을 이용하여 장애인을 위한 음식 추천 시스템을 구현하였다. 장애인들은 시각 장애인, 청각 장애인, 지체 장애인들이 있으며 모든 장애인들이 스마트폰을 이용하여 음식점을 추천해주는 앱이다. 사회 약자들에게 많은 도움이 될 것이라 생각된다.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.417-425
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• 2010

This paper is 1) to find out food tourism possibility with representative local food in Dan Yang, 2) to suggest some guidelines to draw food tourists with how activities related with food affect on visit intention. The questionnaires are distributed 250 in Kyoung gi provice including Seoul. then used for data analysis 248. The results are as followed; First, 43.5% of the all respondents means for having food tourism, but 18.5% means no experiences, just having interest in food tourism. The types of food tourism showed simply visiting famous restaurant or participate on food festival. That means high possibility for food tourism. Second, tourists are tend to chose it according to recommend food by local residents, personal own taste, local cuisine & ingredients, visiting for traditional market in community, and participate on food festival in tour destination. Third, respondents are trying to chose local cuisine such as mushroom broth, mackjeok gui(Korean style barbeque), mixed rice with various herb, and rice with garlic & geondrei herb. Fourth, three variables which are food culture oriented, knowledge & information of food, health oriented in food tourism had high significant in visit intention.

• Proceedings of the Korean Information Science Society Conference
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• 2012.06b
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• pp.393-395
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• 2012

많은 현대인들은 체중 관리를 위해 많은 시간과 노력을 쏟고 있으며 그중에서도 식단을 관리하는데 많은 힘을 기울이고 있다. 하지만, 전문지식이 없는 일반인이 자신이 먹은 식단을 분석하고 어떤 음식을 먹을지 계획하는 것은 쉽지 않다. 따라서 본고에서는 hypernetwork를 이용한 개인 맞춤형 식단 추천 알고리즘을 제안한다. 개발된 식단 추천 알고리즘은 사용자의 식단 로그 데이터를 기반으로 사용자의 식성에 맞고 적절한 칼로리를 지닌 식단을 구성하여 추천한다. 특히, 식품 정보 DB 이외에 다른 추가 정보가 필요하지 않으며, 개인의 작은 식단 로그 데이터만으로도 동작 가능한 장점을 가지고 있다. 본 연구실에서는 개발된 알고리즘을 이용하여 개인 체중 관리 어플리케이션인 DietAdvisor를 제작하였으며, 사용자는 어플리케이션을 통해 실제 식단 추천 및 그 외의 체중관리에 필요한 서비스를 제공받을 수 있다.

• Korea Information Processing Society Review
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• v.15 no.1
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• pp.51-61
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• 2008

• The Journal of the Korea institute of electronic communication sciences
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• v.18 no.2
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• pp.313-320
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• 2023

The cumulative registration status of dogs is from 1.07 million in 2016 to 2.32 million in 2020. Animal registration is increasing by more than 10% every year, and accordingly, a name must be decided when registering a dog. We want to give a name that fits the characteristics of a dog's appearance, but there are many difficulties in naming it. This paper explains the development of a system for recognizing dog images and recommends dog names based on similar objects or food. This system extracts similarities with dogs' images through models that learn images of various objects and foods, and recommends dog names based on similarities. In addition, by recommending additional related words based on the image data of the result value, it was possible to provide users with various options, increase convenience, and increase interest and fun. Through this system, it is expected that users will be able to solve their concerns about naming their dogs, check names that suit their dogs comfortably, and give them various options through various recommended names to increase satisfaction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.5
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• pp.543-550
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• 2020

Interest in food recipe retrieval systems has been increasing recently. Most computer-based recipe retrieval systems are searched by cooking name or ingredient name. Since each recipe provides information in different weighing units, recalculations to the desired amount are necessary and inconvenient. This paper introduces a computer system that addresses these inconveniences. The system is a chatbot system, based on web-based recipe recommendations, for users familiar with the use of messenger conversation systems. After selecting the most popular recipes by their names, and pre-processing to extract only information required for the recipes, the system recommends recipes based on the 100,000 data. Recipes are then searched by the names of food ingredients (included and excluded). Recalculations are performed based on the number of servings entered by the user. A satisfaction rate for the systems' recommendations was 90.5%.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.100-114
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• 2014

This study aims to analyze customer satisfaction, revisit intention, and recommendation intention of food styling of Korean fusion cuisine in order to establish the development of food styling of Korean fusion cuisine and to develop the marketing strategies for food styling of Korean fusion cuisine. A survey was conducted in Korean fusion restaurants during the month of August 2013. A valid sample of 150 questionnaire sheets returned were analyzed using SPSS version 21.0. Results of this study showed that food styling of Korean fusion cuisine influenced customer satisfaction, revisit intention, and recommendation intention. Food styling factors such as food and plate, linen and centerpiece, cutlery, and, glassware influenced customer satisfaction, revisit intention, and, recommendation intention. This study suggests to develop a scheme for modern food styling for the globalization of Korean cuisine.

• Journal of Digital Convergence
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• v.11 no.3
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• pp.389-395
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• 2013

More sales of food and beverage coupons have been made using SNS on social commerce recently. If one buys coupons on social commerce, he/she can enjoy products at a lower price; however, there are drawbacks that one must consider such as location, service hours, and discount rate. Thus, this paper suggests a system that recommends food and beverage coupons on social commerce for users that considers a user's personal context of location, time, and purchase history. In order to reflect a user's context awareness and continuous preference, this paper suggests a method based on the Bayesian network. In order to reflect personalized weighting on the standard of coupon selection to match a user's preference, a measurement and classification of weighting preferences is performed on the basis of AHP. 20 experiments in one month involving 12 students were carried out to verify the effectiveness of the system, resulting in an 80% satisfaction level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.815-822
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• 2006

The purposes of this study were to investigate the consumer's perception of the subject to manage the foodservice operation in the university, and to analyze the effects of consumer's perception of the university foodservice qualify on intent to revisit and intent to recommend. The questionnaires were distributed to 575 students in the K University located in Masan, who were sampled by proportionate stratified sampling method. The surveys were peformed from May 17 to June 2, 2005. The 566 questionnaires were responded, and 6 unusable questionnaires were excluded, then 560 were used for the final analysis (response rate: 97.4%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis reliability analysis, and multiple regression analysis. The results of this study were as follows: First 254 respondants (47.3%) did not know that their foodservice operation was managed by contract foodservice company, and 374 students (66.8%) did not know the name of the contract foodservice company which runned their foodservice operation. Second, the food factor of university foodservice quality had a significant positive effect on intent to revisit (P<0.001), and the food factor of university foodservice quality also had a significant positive effect on Intent to recommend (p<0.001). It was concluded that as the food factor of university foodservice qualify Increased, the intent to revisit and the intent to recommend the university foodservice increased. So when university foodservice managers plan the foodservice operation strategy, they should focus on increasing the perception of customers' foodservice quality and also advertising contract foodservice company's brand name.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.20-32
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• 2011

The purpose of this study is to analyze customers' behavior in using word-of-mouth(WOM) information about Korean local food restaurants. The questionnaire developed for this study was distributed to 500 customers living in Jeonbuk area and a total of 455 copies (91.0%) were used for analysis. The statistical analysis was conducted using SPSS Win(12.0). The results were summarized as follows. The recommendation of people experienced'($M=3.57{\pm}1.24$) and 'word-of-mouth through people around'($M=3.52{\pm}1.20$) were major word-of-mouth information sources of Korean local foods; 'taste of food'($M=4.16{\pm}1.15$) and 'service quality'($M=3.79{\pm}1.11$) were important attributes in word-of-mouth information. In addition, to the question about the reasons for recommending the restaurant to the people around, the most people replied that 'flavor, nutrition and quality of local foods can be kept only in the specific location' ($3.53{\pm}1.08$), followed by 'to keep the memory of the visit to the areas in mind through local foods'($3.51{\pm}1.03$). These results showed that people usually recommend a restaurant based on the quality of the food itself or local characteristics. As a result, it is deemed that word-of-mouth effect is an important factor for the spread of Korean local foods.