• Journal of the Ergonomics Society of Korea
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• v.32 no.6
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• pp.529-534
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• 2013

Objective: This study determines which of two types of 2D menu is better on iPhone. Background: Menu systems have been important components in modern graphical user interfaces. Review of menu design studies for human-computer interaction suggests that menu design guidelines for smartphones need to be reappraised. Method: A nested factorial design was used. Twenty-four participants were divided into two groups. The subjects were nested within the menu type. Two types of menus are an overview menu and a text menu. Two different breadth levels are 16 and 64. The participants performed five tasks in each breadth level. A task is defined as locating a product or product class on the deepest level of the hierarchy. An Apple iPhone 2G was used. Results: The results for ANOVA indicated a lack of a significant difference for time to respond between the two types of 2D menus. The overview menu showed the better satisfaction score between the two menu types. Conclusion: Even though the differences were not significant, an overview menu tended to show better performance and preference scores than a text menu that required scrolling. Application: This study can provide menu design guidelines when 2D menus are considered for small displays in a high breadth level.

• Journal of the Ergonomics Society of Korea
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• v.30 no.4
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• pp.551-562
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• 2011

Objective: We proposed an effective 3D menu manipulation alternative with a usability test. This was performed in a 3D environment with 3D menu and control manipulation methods. Background: As 3D stereoscopic displays became generalized, various 3D applications were being used not just movies, games, but also mobile contents and advertisements. However, when a user interface was designed in a 3D environment, it was lacked that a clear standard and result of an efficiency and usability as like a 2D environment. Method: We implemented 9 kinds of 3D menu types based on 3D menu hierarchies, menu layouts and dimensions. And we extracted 3 representative control types in a 3D environment. We performed usability evaluation with full factorial design for 27 menu alternatives with 2 types of menu manipulation tasks. In this condition, we measured the performance time, subjective discomfort and eye-fatigue. Results: A control type had the significant effect, and the effect of menu types had the different result depending on given tasks. Conclusion: This experiment showed the interaction of menu and control types depended on 3D menu manipulation tasks were significant in a 3D user interface design. Therefore, as a purpose of a 3D menu manipulation task, 3D menu types and control types were should be considered. Application: We supposed this result was should be applied in a 3D menu contents design.

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.599-607
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• 2006

텔레매틱스 정보단말기는 가독성, 시인성, 주행 안전성의 사용성과 HMI(Human Machine Interface)를 고려하여 설계해야 한다. 텔레매틱스 정보단말기 GUI을 구성하는 요소로 Menu Type, Menu Structure, Font Size 등이 있다. 그러나 한글이라는 지역적 특성에 대한 연구가 미흡한 상태이다. 따라서 본 연구에서 국내 운전자를 대상으로 텔레매틱스 정보단말기 GUI Factor에 대해 국내의 환경에 맞는 설계를 도출하였다. 피험자는 총 30명(남자 24명과 여자6명)을 대상으로 가상 주행 시스템을 이용한 시뮬레이션 환경에 Task를 수행하도록 하여 실험을 하였다. 분석은 ANOVA, 다원배치법, T-test, Font 일반식 대입을 통해 이루어졌다. Menu Type은 가로세로 2*3 배열의 형태와 버튼간 간격을 주행안전성 및 시인성에서 고려하여 설계해야 한다. Menu Structure는 3Depth가 3Frame 보다 주행안전성 및 시인성이 5%유의수준에서 더 우수하다고 나타났다. 운전자 안구 거리에 따른 Font Size를 도출하는 일반식은 어두운 글자인 경우 0.0069radian * d = Font Size 가 되고, 밝은 글자인 경우 0.0075radian * d = Font Size 가 된다. 위와 같이 본 연구는 GUI 세가지 항목에 대하여 국내 운전자의 사용성과 텔레매틱스 정보단말기 간의 인터페이스를 고려하여 기존의 시스템에 대하여 에러를 줄이고, 수행능력을 향상 시켜 주었다.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1992.04b
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• pp.524-531
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• 1992

S/W의 구성은 기능을 실제로 수행하는 계산처리부와 사용자와 정보를 주고받는 User Interface부로 크게 나누어 볼 수 있다. 대부분의 S/W는 그 기능의 충실도와 아울러 편리한 사용법이 잘 어울려야 제역할을 할 수 있다. 따라서 편리한 User Interface를 만드는 일은 훌륭한 기능을 제공하는 것과 마찬가지로 S/W 개발자들이 지향해야 할 목표중 하나라 하겠다. 그러나 편리한 User Interface를 만드는 일은 전체 시스템개발 기간중 상당한 부분을 차지한다. 특히 CAD/CAM관련 S/W와 같이 사용자와 정보를 Graphic으로 주고받는 경우에는 User Interface의 구성이 더욱 더 어려워지며, 개발기간중 User Interace가 차지하는 비중은 더욱 커지게 된다. GUI는 최근들어 상당히 각광을 받고 있는 분야이며, 상당수의 GUI가 개발되어 있고, 이중 Unix용의 X-Window MS-DOS용의 MS-WINDOWS 3.0이 널리 사용되고 있다. 그러나 이러한 Window System들은 매우 다양한 기능을 제공하고 있음에도 불구하고, GUI자체의 덩치가 매우크고, S/W개발자가 익혀야하는 내용이 너무 복잡하여, 중/소형의 S/W개발에 사용하기에는 적합하지 않다. 본 연구에서는 GUI(Graphic User Interface)부분을 계산처리부와 완전분리하여, 범용성있는 개발용 Tool Kit을 구성함으로써 S/W개발자는 계산처리부만을 만들면되는 방안을 제시하고 있다. GS-GUI는 Menu처리부, Mouse/Keyboard입력처리부, Text/Graphic출력처리부로 나뉘어진다. Menu처리부는 Menu File로 주어지는 Menu Tree를 Pop-Up형태로 보여주며 User가 Menu를 선택할 수 있도록하며 선택된 Menu Item에 대한 Action Code를 계산처리부로 넘겨준다. 입력처리부에서는 Mouse와 Keyboard 어느것으로나 입력이 가능하도록 해준다. 출력처리부에서는 Action Code에 따라 계산처리부에서 계산된 결과를 화면에 보여주기 위한 각종 2D/3D Graphic Routine들이 포함되어있어 계산처리부에서 불러쓰도록 되어있다.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.327-337
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• 1995

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.2
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• pp.68-74
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• 1998

In this work, we have been concerned with developing an intelligent mold design system for plastic injection molding on the AutoCAD. We have concentrated on building a viable environment, including a mold parts database and a menu-driven user interface. This provides a more interactive and interface for selection of optimal mold-base and mold parts in mold design system. This work presents a method which allows the designer to select the mold parts and mold-base directly within an AutoCAD environment. It can also automatically generate detailed 3D drawings of the mold parts and mold-base. The system shows its potential capability for future enhancement. Since the system is independent of the data, it could easily be extended to other mold-bases and mold parts. In addition, it can be linked to the molding analysis system by creating subtracted 3-D models.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.78-96
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• 2009

The purpose of this study was to analyze and evaluate the menu served in government offices foodservice by using Kasavana & Smith's Menu-Engineering. Sales and food costs were collected from the daily sales reports for a year from Jan 2 to Dec 31 in 2007. Calculation for menu analysis and customer's data were done by computer using the MS 2003 Excel spreadsheet program and SPSS 12.0 package program. Menu mix% (MM%) and unit contribution margin were used as variables by Kasavana & Smith. Four possible classifications by Menu-Engineering technique were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. The main menus served during a year were 128 dishes and about 141 peoples visited this restaurant daily. The mean age of the men was $44.1\;{\pm}\;6.3$, women were $32.7\;{\pm}\;6.4$ and showed that was statistically higher than that of women (p < .0001). The rates of STAR menus were 'Western style (75.0%)', 'guk/tang-ryu (48.1%)', 'jjigae/ jeongol-ryu (23.1%)', 'bap-ryu (17.2%)' in sequence. There were no STAR menus in gui/jorim/jjim-ryu. PLOWHORSE menus were 'gui-ryu (75.0%)', 'guk/tang-ryu (29.6%)', 'bap-ryu (27.6%)' in sequence. There were no PUZZLE or DOG menus in 'jjigae/jeongol-ryu'. PUZZLE menus were 'jorim/jjim-ryu and Myeonryu (each 33.3%)', 'bap-ryu (31.0%)' in sequence. PUZZLE menus were a lots of 'Chinese food (75.0%)' and 'myeonryu (55.6%)'. This study provides the basic data based on regularly menu analysis method applied the scientific menu analysis techniques in government offices food services, I'd like to suggest that the menu management must be done based on the necessity and result of menu analysis according to the seasonal and middle, long-term plans.