• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.635-646
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• 2018

This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.

• Journal of the Korea Society of Computer and Information
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• v.19 no.9
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• pp.151-160
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• 2014

Recently enterprises, which posses high-speed internet and high-performance computers, have tried to use MIS(management information systems) to deal with whole task efficiently. This study considers design of menu navigation using SNA(social network analysis) to be able to move between menus of MIS efficiently. We extracted the important menu lists through the high SNA measures such as degree centrality, betweenness centrality and closeness centrality, developed web-pages and investigated its application. The findings will be used for design of web menu navigation and guide of strategic planning for MIS.

• 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.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.138-146
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• 2010

Interest in IPTV content increases, the number of users quickly and easily find the need for an interface that can be consumed as well as the individual's taste is reflected in the menu structure is an emerging demand. Existing IPTV content depending on the browser menu, use the intuitive search criteria are presented differently, this is difficult and not take into account the characteristics of the user by providing an interface for users to interact with the content was limited. In this paper propose According to user requirements in IPTV, regardless of the type of content applicable to the multidimensional contents retrieval browser. This applies equally to the menu category and multidimensional approach based on simple, intuitive and can be used to visualize the content by users without detailed information about the multi-dimensional search to only the desired content will be available for consumption.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.118-129
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• 2011

The purpose of this study was to investigate perceptions of Korean foods and school foodservice satisfaction levels among middle school students as provided by a Korean menu-focused school foodservice. The study subjects included middle school freshmen attending a school providing Korean menus and their parents. A survey questionnaire was administered to obtain information on general characteristics, perceptions of traditional Korean foods, and degrees of satisfaction toward school foodservice. The student subjects had significantly lower interest and preference for traditional Korean foods and less positive perceptions of traditional Korean foods than the parent subjects. In regard to degrees of satisfaction for school foodservice, the students evaluated the current Korean menu-focused foodservice significantly higher than the previous foodservice provided to them during their elementary school days. The parent subjects' also generally reported very high satisfaction levels of the foodservice. The current study findings suggest there are positive effects of Korean-style school foodservice and support its further expansion to other schools. It is recommended that dietary education on the excellence of traditional Korean foods should accompany the provision of Korean-style foodservices in order to better guide adolescents' recognition of the matter.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1999.10a
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• pp.87-92
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• 1999

The biggest challenge facing today manufacturing industry is better quality and high productivity. From an economic point of view, productivity is the most important parameter, as high productivity will reduce the cost. However, the customers of today are not only cost concerned, but also quality conscious. So high accuracy levels should also be achieved in the manufacturing process. This paper reports the development of a automatic design system based on AutoCAD program. This work is composed of three section that are design of top down menu, guide frame and gate lifter for water-gate programed by AutoLISP language and runned Windows system. The developed system ultimately generates the design for a water gate through AutoCAD program. In the design of the water gate, it needs about 23 hours with an expert, but this system can be only 80 seconds without an expert.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.886-887
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• 2023

This paper is about the development of kiosks that provide four types of service. Simple UI and educational videos solve the complexity of existing kiosks and provide an intuitive and convenient screen to users. In addition, the AR function, which is a three-dimensional form, shows directions and store representative images. After storing user information in the DB, a learning model is generated using user-based KNN collaborative filtering to provide a recommendation menu. As a result, it is possible to increase user convenience through kiosks using metaverse and AI recommendation services. It is also expected to solve digital alienation of social classes who have difficulty using kiosks.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.3
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• pp.5-16
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• 2011

This study aims for improvement and rebuilding of the 'Green Building Certification Criteria Information System;GBCCIS'. To achieve this, improved information system has developed self-assessment program available on the web and to provide data about the target of Green Building Certification based on the 2010 revised criteria. The target building of Green Building Certification is Apartment, Office, Mixed-Use Building, School, property for sale, accommodation, and other facilities. Also, the information system about the Green building related technologies and techniques to take advantage of offer a variety of information was built. Green Building Certification Criteria web-site Established in this study has information and each menu and contents are linked to organic and high-utilization. Each menu is organized according to the used frequency and the group. Also this web-site is composed of information guide field, core service field, and other field. These improvement of Green Building Certification Criteria Information System can be a positive incentive measures for the activation of Green Building Certification Criteria easily by taking advantage of relevant information by users. And these will be possible to planning development of Green building technologies by introducing the latest Green building construction techniques applicable building. Also, to assess in advance by using self-assessment program in the design phase of building will lead to Green building design and provide the convenience of the application process and through database construction and share information of building assessment resources certified Green Building Certification Criteria will lead to the containment and fair assessment between cation authorities.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.21 no.3
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• pp.45-56
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• 2010

This study examines the status of websites operation among libraries affiliated to the Korean Medical Library Association, compares and analyzes website menu organization and information service contents of 29 medical libraries that currently run websites. The followings are results of this study. 1) the main menu of medical library websites is arranged with 'Search for Library Materials, Electronic Resources, Library Service, My Library, Library Guide, and the Bulletin Board.' 2) 15 services were selected as the main information service provided from the medical library website. 3) the information service that was provided from the most institutions was 'Document Copy/ Interlibrary Loan,' followed by 'Loan Reservation/Renewal, Request Library Purchase Book, Off-campus Access, User Education, Reference Resources, Q&A Board, Our Library Pubmed, and Dissertation Submission' in this order.