• 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.

• Journal of Digital Convergence
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• v.11 no.11
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• pp.327-333
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• 2013

The campus has been composed of a very variety buildings. However, there is almost no easy way to see information about room number of each floor of the buildings and all buildings. For that reason, in this paper, we have developed a 3D simulation system for the 3D visualization of campus building information. Each building and cross section of floor was modeled in 3D based on the actual drawing. And texture mapping were using real photos. The user interface was divided into frames for menu and 3D viewer. When you select a building name from the menu, 3D viewer shows the selected building by zooming. And menu frame is shown the various information related to the building. Also when you select a room number of each floor, a separate web browser shows the cross section by VRML viewer. Conversely, when you click on the building in the 3D viewer, menu frame is shown the various information related to the building. This system is very useful in that provide realistic building information of campus.

• Journal of the Korea Society of Computer and Information
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• v.15 no.7
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• pp.49-55
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• 2010

The analysis of menu preference by different users is one of the important issues in mobile interface design. Current mobile phones do not provide any functionalities to customize the user interface based on use history after they are released by manufacturers or mobile carriers. Though a number of functions are loaded into mobile devices, all the menus are uniformly presented to users regardless of menu preference, and it becomes a reason to decrease the usability of mobile interface. To improve this limitation, this paper suggests how to apply 3D visualization methods to mobile interface, depending on menu use history. In addition, for performance evaluation, 3D mobile interface system was implemented using 3D visualization methods such as depth, transparency, and animation. Finally, experiments for performance evaluation were performed in order to measure and compare menu search times.

• Journal of Nutrition and Health
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• v.36 no.3
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• pp.319-326
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• 2003

The purposes of this study were to : (a) analyze the menus of food service operations using the menu analysis techniques of Kasavana & Smith, Miller, Merricks & Jones, Pavesic and Uman, (b) closely examine the characteristics of the five analysis techniques. Calculations for the menu analysis were done by computer using the MS 2000 Excel spreadsheet program. Menu mix% and unit contribution margin were used as variables by Kasavana & Smith, sales volume and food cost% by Miller, sales volume and cash contribution by Merrick & Jones, weighted contribution margin and food cost% by Pavesic, and total cash contribution and unit contribution margin by Uman. In each case, a four-cell matrix was created, and menu items were located in each according they achieved high or low scores with respect to two variables. Items that scored favorably on both variables were rated in the top category (e.g., star, prime, signature, group A, winner) and those that scored below average on both were rated in the lowest category (e.g., dog, problem, loser, group D, loser). While the 3 methods of Kasavana & Smith, Miller, Merrick & Jones focus on customers' viewpoints, the others consider the managers' viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis technique chosen is suited to its purpose.

• 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 the Korea Fashion and Costume Design Association
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• v.22 no.1
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• pp.1-13
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• 2020

The purpose of this study is to create a 3D avatar from 3D human body shape data using the CLO 3D virtual clothing program and to verify the feasibility of avatar production using the virtual clothing system for verifying size and shape. The research method was to select one virtual representative model that is the closest to the mean size of each body item for each age group. Using the 3D human body scan shape of a 40-69 years old male was applied to the CLO 3D virtual wearing system. Using the CLO 3D Avatar conversion menu, we verified the feasibility of creating a 3D avatar that reproduces the human body scan shape. In the dimension comparison between the 3D avatar and the fictitious representative model, the dimension difference was noticeable in height, circumference, and length. However, as a result, the converted 3D avatar showed less than a 5% difference in most human dimensions. In addition, since the body shape and posture were reproduced similarly, the utilization of the avatar was verified.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.245-252
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• 1992

The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.

• 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.

• The monthly packaging world
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• s.262
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• pp.42-44
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• 2015

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.467-475
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• 2004

The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.