• 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 Dietetic Association
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• v.28 no.1
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• pp.30-44
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• 2022

This study analyzed results of the rounding guidance by applying the nutrition management check list at of the Center for Children's Foodservice Management (CCFM). Totally, 271 foodservices for children (65 institutional foodservices, 53 small scale foodservices, 153 family child care homes) were examined to identify the necessity of implementing a nutrition management strategy, and subsequently creating a priority list for nutrition management improvement measures. Of the 13 items examined in the nutrition management check list for children's foodservices from the Ministry of Food and Drug Safety, 8 performed well, with an overall performance rate of 90% or more. Improvement plans were required for items (all belonging to the menu area) such as 'Post menu on noticeboard at children's foodservice' (62.0%), 'Use the menu planned by dietician' (64.9%), 'Use menu suitable for recipients in children's foodservice' (76.8%), and 'Provide menu to parents' (79.0%)'. In the analysis of service size, the performance rate for 'Use menu suitable for recipients in children's foodservice' revealed a substantially lower result (P<0.01) for institutional foodservices (64.6%), as compared to small scale foodservices (71.7%) and family child care homes (83.7%). Since other check list items, did not show much differences by the service size, we ascertained it pointless to establish separate strategies based on different foodservice sizes.

• Journal of the Ergonomics Society of Korea
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• v.31 no.2
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• pp.309-317
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• 2012

Objective: The aim of this paper is to inquire into the influences form factors and control types affect a search time and comfort at list menu of full touch phone. Background: Various studies have been proceeded that are related to the optimum touch area for enhancing usability of control and legibility in mobile touch device. In the environment of list menu which is widely used to provide various information effectively, however, not only comprehensive consideration for legibility and control is to be seek but also research for control type which is to scroll a list. Method: This study executed form factor experiment to inquire into the influence that font size, height of row and fixed area affect searching time and comfort in the while information processing even if the information on the list is unsorted in alphabetical order. Among the result of form factor experiment, control type experiment was executed by selecting shortest performance time, highest legibility comfort and control comfort. Control type experiment was implemented to figure out the influence which existing flicking type, scrolling bar type, newly established button page type and button raw types affect performance time and subjective comfort depending on location of the information. Results: Font size 12pt, height of row 7mm and fixed area 15mm was shortest performance time and got highest comfort and legibility score in form factor experiment. A Button page which was newly proposed type was shortest performance time and got highest comprehensive comfort in control type experiment. Conclusion: Form factor experiment showed similar results with the study through reading a long passage of character or controlling a grid icon type. However, height of row turned out to affect not only touch area for control but also legibility by ruling space between the lines. Button page type which was newly proposed showed shortest performance time and got highest comprehensive comfort. Because Button page type needs few finger movements than other control types and implements search in the fixed form, unlikely other type which list keeps moving. Application: This study should be applied in deciding form factors and control type for scroll when designing a list menu of full touch phone.

• Archives of design research
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• v.18 no.3 s.61
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• pp.191-198
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• 2005

Menu is the most common interaction tool to select and execute a specific menu item from multiple menu options. With the very rapid increasing amount of information, various new menu designs have been developed. In this research, the pull-down menu, fisheye menu and grid menu were tested to compare the performance time, error rate, simplicity, usefulness, user friendliness, and overall user preference of each menu type. The grid menu was more efficient in selection speed than the pull-down and fisheye menus when the number of menu-items was 50 and 100. The time needed to choose a menu-item with a grid menu was less affected by the size of menu. The pull-down and the grid menus were considered to be more satisfactory, simple, user friendly, and useful than the fisheye menu. 42.3 percent of subjects indicated that the grid menu was their preferred selection tool among the menus. The grid menu is an efficient and robust alternative menu choice for small and middle size menu list. Further study is required to examine the possibility of grid menu on mobile devices.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.

• Journal of the Korean Society for information Management
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• v.24 no.2
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• pp.71-87
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• 2007

With the rapid change of the Web and E-transaction application, the search interface is providing more powerful search and visualization methods, while offering smoother integration of technology with task. Especially, visualization techniques for long menu-lists are applied in retrieval system with the goal of improving performance in user's ability to select one item from a long list. In order to review visualization techniques appropriate to the types of users and data set, this study compared the five visualization browsers such as the Tree-structured menu, the Table-of-contents menu, the Roll-over menu, the Click menu, and Fisheye menu. The result of general analyses shows that among the hierarchical methods, the experienced group prefers the Table-of-contents method menu, whereas the novice's group prefers the Tree-structure method menu. Among the linear methods, the two groups prefer the Roll-over menu. The Roll-over menu is most preferred among the five browsers by the two groups.

• Archives of design research
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• v.17 no.1
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• pp.127-134
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• 2004

The purpose of this study was to compare data input interfaces used in e-business applications on the web and find optimal input design characteristics. Basic data entry tools such as a pull down menu, list, text input box, and radio button were examined by inputting data into a simulated hotel room reservation web site. Experimental results indicated that the text input box was most efficient for experts or experienced operators when there are more than four menu-items and pull down menu was considered most satisfactory, simplest, and easier to use for novices or unexperienced users. A simple list was determined to be the best for the input of binary data considering user's satisfaction, simplicity, and flexibility but radio button was evaluated best for the ease to use. Design guide lines of this study can be applied to build a usable interactive web sites and increase economic efficiency.

• 한국HCI학회:학술대회논문집
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• 2007.02a
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• pp.903-908
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• 2007

휴대용 모바일 디바이스의 입력 장치로는 스타일러스나 터치 스크린의 채용이 가장 일반적이나, 이들 방식을 사용하기 위해서는 사용자는 두 손을 모두 사용해야 하는 불편함이 있다. 이러한 문제점을 해결하기 위해 가속도나 자이로 센서를 이용한 tilt navigation이 많은 관심을 받고 있다. Tilt navigation은 한 손으로 모바일 디바이스를 잡고 기울임으로써 원하는 기능이나 항목을 선택할 수 있는 장점이 있으나, 사용자에게 익숙하지 않아 아직 보편화 되지 않고 있다. 본 연구는 tilt navigation에서 사용자가 원하는 메뉴나 항목을 보다 쉽게 찾아 갈 수 있도록 메뉴 또는 항목 간의 이동 속도를 제어하는 알고리즘을 제안하고자 한다. 제안하는 알고리즘은 목표 항목을 찾아 가는 과정에서 과거의 기울임 정보를 바탕으로 목표 아이템이 존재하는 범위를 설정하고, 항목 간의 이동 속도를 범위의 크기에 비례하도록 설정하여 사용자가 목표 아이템을 보다 편리하게 찾고 선택할 수 있도록 한다. 또한 본 연구에서는 가속도 센서를 장착한 PDA를 이용하여 기존의 tilt navigation과 제안하는 알고리즘이 적용된 tilt navigation과의 목표 아이템을 찾아가는데 걸리는 소요 시간을 비교하여, 제안하는 알고리즘의 효과를 보이고자 한다.

• 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.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.