• 대한영양사협회학술지
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• 제12권3호
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• pp.235-242
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• 2006

The purpose of this study of was to provide basic data for preparing event menus to increase customer's satisfaction by investigating university students' participation and preference for the event menus in the foodservice operations. The questionnaires were distributed to 300 customers from August 1 to 31, 2005. 88.0% of the questionnaires were analyzed. Statistical analysis of data was performed using SAS package program(version 8.2) for descriptive analysis and $χ^2$-test, t-test, one-way ANOVA, Duncan multiple range test. The results of this study can be summarized as follows : 50.4% of the students have participated in foodservice operation's event and the average degree of the satisfaction was 2.67 out of 5. The type of the events customers have most frequently participated in were the national holiday·subdivisions of the season event(47.3%), the day event(34.1%), environment event(26.9%) and so on. In large classification, preferred were season event(85.2%), international food event(76.9%), and healthy food event(73.1%) and so on. In small classification, orgarnic food event(53.0%), summer fruits festival(41.3%), midsummer event(36.6%) and christmas event(34.4%) and so on. From now on, the event reflecting customers' expectation and requirement should be planned and implemented.

• 대한지역사회영양학회지
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• 제15권2호
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• pp.253-265
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• 2010

The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average $2.74{\pm}0.45$(3-point scale). The harmony of menu book design with restaurants was average $2.46{\pm}0.51$ (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p < 0.001), and did not classify menus by groups (p < 0.001) in general. In addition, profit-making menus were not properly emphasized (p < 0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool.

• 한국식생활문화학회지
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• 제25권2호
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• pp.179-188
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• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• 대한인간공학회지
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• 제19권3호
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• pp.61-75
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• 2000

To enhance web site's usability, it has been suggested that the depth of tree structured menus should be minimized. In this research, experimental results are reported to quantitatively compare the methods currently used for reducing the depth of menus in web sites. 25 popular web sites were selected and their menu types were categorized into four types: top menu, drop-down menu, boolean menu, and table of contents. The four types of menu were then sub-categorized into 15 different types according to their sub-menu type, existence of menu colors, and the event occurring after mouse activation. Performance tests and subjective evaluation were carried out. The results showed that there were no significant differences in terms of response time among the 15 menu types, while table of contents and drop-down in which the first and second level of menus were visible induced the least number of errors. In the subjective test, the top-menu structure with colors and presentation of its sub-menu without clicking mouse were preferred.

• 한국조리학회지
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• 제10권1호
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• pp.32-45
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• 2004

This study is about choice attribution of customers make in food and beverage events. The researcher provided practical plans to uplift food-related enterprises and activate management through surveys and positive analyses, targeting customers who use food services. First of all, all event plans must include customer demands, social changes, special qualities of the business, and market research. Second, low demand season must be customers will be induced to the events. Third, prediction for market variable and solutions must be thoroughly examined and plans should look into the future to maintain a long period of time. Fourth, sufficient communication between planners and employees should be made before the event starts, so that food and beverage businesses can gain trust and quality of event services.Fifth, immaterial service and visible goods/menus in business of food and beverage events must be closely matched. Sixth, menus introducing a variety of merchandise, quality of nutrition and health of the business should be developed. Also, events from countries(regions) should be hold to create a market of cultural exchange. Seventh, for hereafter event plans, feedbacks are needed concerning customers needs and demands through customer care, after the food and beverage events. Eight, faculty management for convenience, kindness, safety, and life preserver accommodations in parking areas must be made, as automobiles are necessaries for people in Mycar era. The ninth, off-line and on-line care through on-line business construction and production of homepage must be done, due to the fact that even the well-made events are bound to fail if they are not delivered to the customers.

• 한국조리학회지
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• 제8권3호
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• pp.1-20
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• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• 비교문화연구
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• 제23권
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• pp.191-214
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• 2011

Today the company's brand sites are in tendency locating as a handy method to administrate company vision, value and image. So this study tried to examine the aspects of storytelling around Amore Pacific's brand site. To secure the discussion's centrality and concreteness, two issues are considered to be aimed in methodology. First, the menus of relevant site were examined to see if they are securing minimal narrative. This was an attempt to discuss the minimum narrativity that target text is supposed to possess, to objectify little more the term 'storytelling.' After considering the menus of relevant site through narratological ideas of Gerald Prince, the menus that satisfy the level of minimum narrative were hardly seen. Even 'OUR STORY', showing the intention of unraveling the vision and values within the company brand by stories, is not seemed to be reaching universal, objective storytelling. Second, pragmatic, reception theory were applied as another standard to judge storytelling possibilities of Amore Pacific's brand site. Roger C. Schank's script theory, being considered in the field of cognitive linguistics and cognitive psychology, became a handy tool for examining the interactions and its meaning between brand sites and its visitors. As a result, the relevant site could be seen as attempting storytelling following time sequence, through narrator kindly explaining 'visual image-event.' And it was conjecturable that, because of such function of narrator, visitors finishes storytelling in a personal shape by operating internal story based script. This study examined the level and methods of storytelling limited in online environment called as company brand site. But more studies are needed to be in progress, such as about the ways for company websites or brand sites to have an effective, continuous influence on potential consumers, narrator set-up ways suitable for character of subordinate menus, organizations of minimum narrative and so on.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 10th Anniversary International Symposium
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• pp.111-111
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• 2005

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 1부
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• pp.384-389
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• 2008

최근 동영상을 저장하거나 효과적으로 검색하는 시스템의 필요성이 증가하고 있다. 기존 동영상 검색 시스템은 메뉴나 텍스트 기반의 키워드로 동작하는데, 검색을 위한 정보가 빈약하여 많은 동영상이 동시에 검색되는 경우가 많고, 사용자가 해당 시스템을 사용하기 위한 지식이 필요하다. 본 논문에서는 키워드 기반 질의에 비해 사용자의 의도나 다양한 정보를 포함 할 수 있고 이벤트나 사람 뿐 아니라 인간의 기본적인 행동까지 검색하는 자연어 질의 기반 동영상 검색 시스템을 제안한다. 먼저, 사무실에서 수집된 동영상에 대한 도메인 분석을 통해 메타데이터로 이벤트 데이터베이스를 구축하고, 해당 영역에서의 사용자 질의에 대한 전처리 과정과 분석 작업을 통해 스크립트 데이터베이스를 구축한다. 이렇게 구축된 시스템을 바탕으로 대화형 질의와 답변 쌍 매칭을 통해 동영상을 검색한다. 10명의 사용자를 대상으로 메뉴 기반 검색 시스템과의 성능 평가와 프로세스 평가 비교 검증을 통해, 성능이나 사용자 만족도면에서 제안하는 시스템이 우수함을 보였다.