• Journal of the Ergonomics Society of Korea
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• v.22 no.4
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• pp.27-45
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• 2003

PDAs(Personal Digital Assistants), one of the typical mobile devices, are examined in this study to identify the factors affecting their usability. This study focuses on the menu design of PDAs. Three factors including menu extension method, menu structure, and screen orientation were manipulated in a usability experiment. Task completion times, error rates, and degree of subjective satisfaction were measured. Guidelines for designing a PDA menu are proposed based on the experimental results.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.1
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• pp.17-26
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• 2004

In this study, the usability evaluation of a menu-structure was performed using spreading activation model with respect to human's memory retrieval. Spreading Activation Model is effectively used to understand the process of information retrieval, so it can be used as a theoretical background for modeling of the process of human's information retrieval. For spreading activation test (SAT), subjects were presented with 67 pairs of menu titles, which consist of a menu title in the high level menu item and a menu title for the next lower level menu item, from Korea University's web site. For performance tests, three scenarios were developed with longer reaction times and ambiguous associations found in the SAT to reflect the existing problems of the website. As a result, the SAT was found to bean effective tool to enhance the website usability because the SAT could bea substitute for the performance test with a high correlation $({\rho}=0.735,\;{\alpha}=0.05)$. After remaining menu titles with slow reaction times and ambiguous associations found in SAT, the website usability was significantly improved with faster reaction times and less ambiguous associations proven with smaller number of web-page visits. Therefore, the SAT could be used as a methodology to design and evaluate the user-centered menu structure related to human's association structure.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.107-113
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• 2005

This study was conducted to develop a web expert system for nutrition counseling and menu management. This program manipulates a food, dish and menu and search database that has been developed. Clients can select a recommended general and therapeutic menu using this system. The web expert system can analyze nutrients in menus and compare nutrient contents of menus with Korean Recommended Dietary Allowances. It can access the food, dish and menu database. The expert menu database can insert, store and generate the synthetic information of age, sex, and therapeutic purpose of disease. With investigation and analysis of the client's needs, the menu planning program on the internet has been continuously developed. This system consists of the database that reaches to the food composition, the dishes and the menu. Clients can search food composition and conditional food based on nutrient name and amounts. This system is able to draw up the food with its order in dish. The menu planning can be organized and nutrients analysis can be compared with Korea Recommended Allowance. This system is able to read the nutrient composition of the each food, the dish and the menu. The results of analysis is presented quickly and accurately. Therefore it can be used by not only usual people but also dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the web expert system can be useful of nutrition education, nutrition counseling and expert menu management.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.28 no.4
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• pp.55-62
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• 2005

This paper describes the experiment that investigated the possibility of design and evaluation of the usability of earcon applied to voice menu. The earcon has functions in providing navigational cue in the hierarchical menu, and also can be applied to voice menu for improving the recall rate and the response time. In this experiment, participants identified their location with the help of earcon applied to the voice menu with the various earcon parameters. In detail some participants listened to the good quality sound of voice menu using the structured earcon, and they recalled the location they heard. Other participants listened to the good quality sound of voice menu without earcon, and they recalled the location they heard in the same manner. And the response times were checked through their answers. On analyzing the results, we found the earcon applied to voice menu showed the increase of recalling rate from what they heard during experiment. That is the performance of task was better with earcon applied to voice menu than with voice menu without earcon. In the earcon applied to voice menu test, it showed the accuracy of 92.50%, but in voice menu without earcon test, people could only recall 66.25% among given questions. The response time was reduced from 4.98 sec to 3.85 sec. In addition, this experiment showed the 87.5% of participants preferred the earcon applied to voice menu.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.47-56
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• 2003

Currently, dietary life in Korea is rapidly changing. New food from other countries introduced to the diet with changing economic and social environment. The number of meals away from home is increasing. Also, number of students who served by the school food service are increasing. In this paper, the menu in the school food service are compared between 1995 and 2001. Analysis was done to see changes in the use of Korean traditional foods. Between July, 2001 and August, 2001, by mail 103 schools were surveyed to analyzed menu. Menu from 2001 survey are compared with menu from 1995 survey. The results are following; 1) New menus are introduced in 2001 compared with 1995. 2) The number of menu using animal foods are increasing in 2001. 3) Among cooking methods, stir frying, and deep frying, are used more in 2001 than that of 1995. 4) The number of Korean dish served are decreased in 2001. 5) Students favorite dish are changed. Students like dishes cooked with deep frying method and western foods. With these results, menu of school food services become more westernized and using more frying methods because of students' taste preference. These trend are not recommendable for the students health, because it is known that Korean traditional dishes are more healthful. There should be more research and effort to keep Korean tranditional foods in the menu of the school food service for students health.

• Journal of the Ergonomics Society of Korea
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• v.32 no.2
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• pp.189-198
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• 2013

Objective: This research was carried out to study the menu type design of instrument cluster IVIS(In Vehicle Information System) for efficient navigation under deconcentrated situations. Background: A driver controls the IVIS menu using the rest of cognitive resources while driving a car. Although a driver controls the IVIS using extra cognition resources, his or her distraction can still cause some safety problems while driving. Menu type design of instrument cluster is absolutely important for safe and efficient navigation. Method: Four menu types including paging, flow, icon, and list type were identified through reviewing the existing IVIS of vehicle and the menu structure of cellular phone. Four menu types were evaluated through experiment. The experiment consisted of primary and secondary task, which the primary task was to simulate a driving and the secondary task was to control an IVIS menu prototype. Task performances, menu type preferences, and eye-movement patterns were measured in this experiment. Results: The result shows that icon type was the best design in aspect of task performance and preference. A clue for next menu item provided a positive effect for efficient menu navigation. It was identified that most of subjects gazed the middle-top area of IVIS screen from eye-movement pattern. Conclusion: A basic design of Instrument Cluster IVIS was proposed considering the result of this study in the final. Application: The results of this study can be effectively used in the design of Instrument Cluster IVIS.

• The Transactions of the Korea Information Processing Society
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• v.3 no.5
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• pp.1059-1069
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• 1996

The purpose of this paper is to examine some effects of four menu types: icon menu, context menu, pulldown menu, and bar selection menu. In order to find whether there are some effects of menu types or learning stages (the first, intermediate and the last stage) on skill-based errors, each of the menus has been studied in relation to hyperemia instruction, menu search time, scholastic a chievements and learners' metacognitionon their errors. A further purpose of this paper is to suggest some strategies for enabling learner to select menus more efficiently in order to enhance the learner's own learning effectiveness in hypere mia instruction.The results of this study are as follows. The menu types had a significant effect on the low metacognition regulation group. The context menu types had a significant effect on achievements. In contrast, it was also noticed he the menu types did not have any significant effect on the high metacognition regulation group. The bar-selection menu type and the icon menu type had a relatively significant effect on skill-based errors in the first stage of learning.

• Journal of the Ergonomics Society of Korea
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• v.26 no.2
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• pp.103-112
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• 2007

This study was designed to validate Spreading Activation Theory (SAT) for an evaluation methodology for menu structure through Eye-Tracking approach. When a visual search is on the way, more eye fixations and time are necessary to visually process complex and vague area. From the aspect of recognition, well-designed menu structures were hypothesized to have fewer numbers of fixations and shorter duration because well-designed menu structures reflecting the users' mental model would be well matched with the product's menu structure, resulting in reducing the number of fixations and duration time. The results show that the shorter reaction times for SAT had significantly fewer numbers of fixation and shorter duration time as the hypothesis for this study stated. In conclusion, SAT was proved to be an effective evaluation methodology for menu structure with the eye tracking equipment. In addition, using SAT instead of the real performance experiment would be useful for designing user-centered systems and convenient information structures because SAT was proven to be the theoretical background for design and evaluation of menu structures.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.47-65
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• 2000

This study is intended to present the direction for the wholesome development and support of the hotel casino industry in korea through the menu analysis of hotel casino restaurant. Miller's menu analysis was made of a lower food cost percentage in consideration of the quantity sold of each menu item and food cost percentage. As a result, it was shown that the proportion belonging to the upper category in the menu items intended for research in korean casino restaurant, it raises a problem in the menu management of korean casino restaurants.