• 한국식생활문화학회지
• /
• 제26권6호
• /
• pp.629-640
• /
• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국도서관정보학회지
• /
• 제37권4호
• /
• pp.463-482
• /
• 2006

본 연구에서는 효과적인 어린이도서관 웹사이트를 설계하기 위한 방안을 모색하기 위해 31개의 현행 국내 어린이도서관 각 웹사이트의 메뉴를 통해 컨텐츠 구성, 구조 및 레이블을 기준으로 분석하였다. 먼저 메뉴를 통해 정보내용에 따른 컨텐츠 구성요소를 15개의 항목으로 분석하였으며 컨텐츠 구조 및 레이블 분석대상을 이용자의 정보이용 판단에 일차적으로 중요한 역할을 하는 메인메뉴와 1차 서브메뉴로 한정하여 분석하였다. 분석결과 효율적인 어린이도서관 웹사이트를 설계하기 위해서는 무엇보다 우선적으로 어린이도서관의 목적과 기능에 준하여 컨텐츠를 구성하는 것이 필요한 것으로 나타났으며 또한 구성된 컨텐츠는 적절한 구조와 표준화된 레이블을 통해 제공해야 해야 할 필요성이 있는 것으로 분석되었다.

• 정보관리학회지
• /
• 제23권2호
• /
• pp.39-59
• /
• 2006

본 연구에서는 효율적인 정보접근 도구로서의 대학 웹사이트 설계를 위한 정보구조 및 카테고리 레이블을 마련하기 위해 현재 미국 문헌정보학과 웹사이트 17개를 메인메뉴구조, 하부 카테고리, 레이블링을 기준으로 분석하였다. 분석결과 메인메뉴구조는 현재 17개 조사대상 웹사이트에서 모두 공통으로 제공하고 있는 9개 카테고리로 구성하는 것이 바람직한 것으로 나타났으며 둘째, 그 다음 수준의 서브 카테고리는 9개의 카테고리의 내용의 의미를 고려해서 35개 카테고리로 나누는 것이 바람직한 것으로 나타났다. 마지막으로 카테고리 테이블로 사용되는 용어는 17개 웹사이트에서 가장 많이 사용하고 있는 용어를 사용하는 것이 바람직한 것으로 나타났다.

• 한국지역사회생활과학회지
• /
• 제19권4호
• /
• pp.497-507
• /
• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 한국식생활문화학회지
• /
• 제7권3호
• /
• pp.245-252
• /
• 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.

• 한국조리학회지
• /
• 제13권3호
• /
• pp.20-32
• /
• 2007

This study investigates the satisfaction with the supply-supplying system and the kitchen operation for the main menu in the food service industry, expecially in the franchisor-franchisee relation. In order to accomplish this purpose of the study, it examines the research on the franchise food industry in terms of research methods and surveys experimental research actually. The total 600 copies of survey had been gathered and 278 copies were used to get the purpose of this study. The SPSS 12.0 version was used to analyze the data. The finding suggests that pork is the very essential material of the supply-supplying system on all kitchen operation of cooking quality, management system, physical supplying system, prime cost and the food hygiene. Comparing results of mean statistic, pork shows much higher mean point than that of chicken on the kitchen operation efficiency. Also, the franchisees will give more satisfaction with main menu using pork than the menu using chicken on the recharter intention.

• 대한지역사회영양학회지
• /
• 제12권1호
• /
• pp.106-113
• /
• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• 한국조리학회지
• /
• 제6권3호
• /
• pp.307-328
• /
• 2000

Menu is regarded as the main factor for management of hotel and restaurant. Menu design was affected by many factors, but there are some items should be considered carefully for development of menu, such as a good understandings of consumers' demand. considering of the regional characteristics, establishing of the exact target, and careful thinking of a unit cost. At last, the most important factor is careful evaluation of developed menu and it have to be continuously reformed by feed back of these factors. Food service industries should create an independent menu(including restaurant layout, consumer level, marketing and advertising) rather than copying other restaurant' menu. Also. we have to design an efficient menu with useful information through the best of menu.

• 한국콘텐츠학회논문지
• /
• 제9권4호
• /
• pp.72-80
• /
• 2009

디지털 컨버전스 시대에 접어듬에 따라 디지털 텔레비전 수신 모듈의 폭발적인 수요에 맞추어 사용자의 편의성을 강조한 디지털 TV GUI가 중요해지고 있다. 본 논문에서는 HDTV MPEG 수신 모듈의 구동을 위한 메뉴 선택 방식의 GUI를 설계하고 구현했다. 이는 기존의 유저 인터페이스가 가지는 단점들을 극복하고, 사용자에게 보다 친숙하고 편리함을 제공할 수 있는 구조를 가지고 있다. 메인 메뉴를 구성하기 위한 윈도우를 생성하고 메뉴 항목들을 $1{\times}3$ 구조로 화면의 상단에 배치하였다. 그리하여 메인메뉴와 서브메뉴 그리고 하위 메뉴를 한 개의 화면에 표시되도록 구성하였다. 그리고 새로 제작한GUI스타일과 아이콘을 적용함으로써 메뉴 선택 방식의 GUI를 완성하였다.

• 동아시아식생활학회지
• /
• 제21권3호
• /
• pp.418-428
• /
• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.