• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Journal of the Ergonomics Society of Korea
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• v.23 no.4
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• pp.9-21
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• 2004

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

• Journal of the Ergonomics Society of Korea
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• v.29 no.1
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• pp.39-46
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• 2010

The growth of function in vehicle needs complex display and control system, the In-Vehicle Information System(IVIS). Although current IVISs are widely implemented in commercial vehicles, a new form of IVIS has been recently studied in order to reduce drivers' workloads. The purpose of this study is to suggest an appropriate menu structure of a new type IVIS, to be implemented on the instrument cluster panel, using Taguchi's parameter design. In the research, firstly, functions were selected that are appropriate to control through the instrument cluster among existing functions of current IVISs by quantitative evaluation of ergonomic principles. Then, menu structure alternatives were extracted by investigating priorities to those functions selected. Finally, menu structure alternatives were evaluated through an experiment and suggest the most appropriate one by applying Taguchi's parameter design. Taguchi method was used not only for planning an experiment but also evaluating alternatives. SN ratios were a key value to evaluate the alternatives and to find the most proper one. Through the research, the most appropriate menu structure for the instrument cluster IVIS was finally suggested among the alternatives and it is expected that the results of this research could provide a guideline to the instrument cluster IVIS.

• 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 Bio-Environment Control
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• v.5 no.2
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• pp.210-214
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• 1996

The measuring system was developed for automation of hydroponic culture. It runs in Windows 3.1 and 95. Main window contains greenhouse screen and menu bars such as system setting, sensor calibration, greenhouse status, actuator control, file management, view, and help. Users can use pop-up menu, tool bar and status bat as well as menu bar for manipulation. Especially it was designed to retain flexibility for researchers, who changed detecting sensors frequently. Users can change storage intervals of files, of which 3 types were prepared to use in other software like as statistical programs, graphic programs and/or spread sheets. This system was adopted to deep flow culture system and evaluated to be appropriate for any kind of hydroponic systems.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.270-278
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• 2003

The purposes of this study were to investigate the customers' perception on nutrition information provided on a family restaurant menu, to examine customers' intention to use the nutrition information when eating out if nutrition information would be provided, and to identify what kinds of nutrient information the customers want. A total of 265 respondents were answered. Female was sixty-six percents, and eighty-four percent of the respondents was less than thirty-five years old. The patrons' perception about nutrition information on the menu showed the level of 2.5 points out of 5 points, which pointed out that family restaurant patrons were not satisfied with receiving nutritional information related to the menu. The customers perceived that restaurants had responsibilities for providing nutritional information about menu items. Sixty-six percent of respondents showed a positive intention to the question item about how much the customer would use nutritional information provided on the menu. The customers, who were female (p<0.05), who had a good health status, who showed higher interest on weight control (p<0.01), and who were health-oriented (p<0.01), showed the higher intention to use nutritional information. Nutrient information in which the customers were interested strongly was a fat content, followed by cholesterol content and calorie information. According to the trends of eating out, preferring family restaurants, and increasing interests in a healthful menu, nutrition information demand in restaurant operations would be increased rapidly in the near future. Providing nutrition information at the point of menu choice might result in the improvement of customers' nutritional and health status by encouraging proper dietary habits of patrons as well as providing nutritional education. Therefore, it is recommended that government and restaurant firms should recognize the importance of nutrition information and make strategic plans for the future.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.521-534
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• 2006

The Kimchi intake of elementary students in both school and home is decreasing due to their westernized eating habits which have been affected by the rapid economic growth and industrialization in our modem society. The purposes of this study were to examine the influence of menu selections on the Kimchi intake rate and to provide basic data for an appropriate Kimchi serving size to reduce the plate-waste rate. The results showed that the average daily intake rate of Kimchi of low-grade students was 58.2%, equating to 6${\sim}$18 g, compared to 64.6% for high-grade students, equivalent to 13${\sim}$24 g. Correlation analysis of the intake rate of menu items and Kimchi showed that the Kimchi intake rate increased with increasing total meal intake rate, rice intake rate, soup intake rate, rice mixed with grains intake rate, clear soup intake rate and soybean-paste soup intake rate, but that it decreased as the intake rate of seasoned uncooked vegetables of high-grade students increased. This study is expected to be utilized as a solution to increase the Kimchi intake rate of elementary school students, and also to determine the proper serving size per person on the menu items by grade.

• 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.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.15 no.3
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• pp.371-379
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• 2008

Purpose: The objective of the present study was to develop and evaluate a legal communicable diseases (LCDs) electronic system for infection control. Method: The system was developed through the procedure of analysis, design, implementation, application and evaluation, and was applied within an OCS (order communication system). Results: As indicated by the main menu, the present system is composed of an improved perception system for enhancing perception of LCDs, LCDs identification system, and improved efficiency in the report system. Detailed items included in the main menu are introduction and log-in screen, pop-up window for checking the outbreaks of LCDs, decision making icon, electronic signature icon, electronic report form, email system, etc. The total number of reports was greater after the application of the system (n=99) than before (n=80), and the adequacy of report time was statistically significantly higher after application of the system (P<0.05) Conclusion: The present system suggests a new method for LCDs report and infection control, and is expected to be adopted by other medical institutions in the future.

• Journal of Korean Institute of Industrial Engineers
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• v.35 no.2
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• pp.141-149
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• 2009

As the number of personal computers installed in vehicles increases, a touchpad often used in a labtop computer can be used for the control of an in-vehicle information system (IVIS). Using a touchpad to control the system allows the user to select among large amount of information with a single touch of dragging. For safety and convenience of a driver, the touchpad could be placed on a steering wheel. This research is designed to calculate the most efficient Control-Response Ratio (C/R ratio) for the menu interaction of a touchpad on a steering wheel. Since the menu pointer's rate of movement and proper C/R ratio is determined by the amount of selected information, the amount of displayed information and the movement of a menu pointer was chosen to be independent variables. The dependent variables are a user's preference and task completion time. Two factor full factorial within subject design was used 16 subjects. The investigation revealed that the amount of selected information increased with increasing C/R ratio. The movement of the pointer became slower as the amount of information increased. The best C/R ratio was calculated for each amount of information and preference regression of the user's preference was drawn accordingly. Through this research, the automobile interior designer can benefit from the guidelines suggested for the touchpad control.