• 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.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.1-20
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• 2002

The rapidly changing environments of today's hospitality industry lays more and more emphasis on the management of food & beverage sector. Hotel restaurants changes their menus 2 times a year. But they tend to modify or complement old items, or imitate other restaurants'menus, rather than try new ones. In addition, the change cycles are determined without any systematic and scientific criteria. Based on the survey, a plan for managing menu change cycles is proposed. The proposed plan is summarized as follows: First, the survey result demonstrates that the appropriate frequency of menu changes is: twice a year for the fixed menu; four times for the seasonal menu; four times for the promotion menu; twice for the business menu; and, three times for the event menu. Second, under the management maintained by consistent monitoring of menu change. Third, menu change should be managed through the menu analyses on its profitability, popularity, and the potential for further growth. Fourth, menu change should be managed through the periodic investigations of the tastes and preferences of the customers. fifth, a unique system for the menu change should be constructed by analyzing of other competitive restaurants or restaurant chain stores.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.170-178
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• 2005

The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user’s satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user’s performance. The questionnaires were distributed to 260 end users(dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office(government agencies, factories), schools(universities, middle and high school) and hospitals which were managed by contract foodservice management company “C” in Seoul and Kyunggi. The surveys were performed from July 26 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user’s satisfaction(p<0.001) and user’s performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user’s performance.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1994.04a
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• pp.93-102
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• 1994

An experiment was conducted to provide guidelines for the design a menu on a limited screen space. Printers, facsimiles, copiers, etc. usually employ a small LCD, which provides either 8 or 16 characters to present functions and system status. Menu type, menu structure, and experience in menu structure were manipulated by using a within-subjects experimental design. The results imply that design recommendations for a menu on a limited screen space should be different from those for an ordinary CRT screen.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.1-9
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• 2010

Diabetes is a type of metabolic disease presented by high blood sugar and that leads to significantly decrease the quality of life causing various symptoms. It is essential to manage a systematic menu for preventing such diabetes even though there are some ways for it including diet, physical exercise, medicinal prescription, and so on. This study proposes a smart phone based personalized menu management system for achieving the systematic diabetes management. At the present time almost menu systems for diabetes patients are subjectively prescribed by dietitians or doctors and that does not reflect current situations and personal preferences. The system proposed in this study provides the menu for diabetes patients according to season, weather, time, and personal preferences. In particular, the recipe and personalized menu for patients can be provided without limiting any time and location based on smart phone services, and its menu can easily be changed or selected by the phone.

• Journal of Nutrition and Health
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• v.31 no.8
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• pp.1347-1354
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• 1998

The purposes of this study were to : (a) anlayze wating time, service rate, arrival rate, and coustomer expectations/satisfaction in cafeteria business foodservices and (b) identify the differences in those factors between foodservices by menu managmenet systems. The samples were two business foodservices operated by contract management in Seoul. The queue, laptime , service rate, and arrival rate were measured at each foodservice by stopwatch observation. The menu type, delivery system, number of meals served , servide time, and turnover rate of each foodservic was investigated. Questionnaires were developed to survey customer expectations and satisfaction. Satistical data analysis was completed using the SAS package programs for descriptive analysis and t-test. The mean waiting time of island type dafeteria system with separte set -menu was shorter than that of the other. In both foodservices, arrival rates were not significantly different from one another , but sevice rates were significnatly high in dafeteria menu systems. The peak time of the queue was found out at combination set menu line. The separate set menu line had a higher servide rate than the combination set menu line. The mean waiting time of the island type cafeteria line was shorter than that of the straifth type . At the straight type dafeterial line, both arrival rate and service rate were higher than those of island-type. The results of this study suggested that a separate set-menu would be more desirable than a combination set-menu in case of providing set menu with cafeteria menu.

• The Journal of the Korea Contents Association
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• v.6 no.5
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• pp.170-177
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• 2006

The purpose of this study is to enhance efficiency of menu management of information system on the institutional restaurant according to the academic background, working career, and times of meal serving. The questionnaires were distributed to 120 units. A total of 116 questionnaires were usable. First, result that is significant to menu management factor at meals manager's work career and food information system operation analyzed that is. Second, analyzed that difference of meals subdivision meal number is not significant to menu management factor at food information system operation. Third, manager's attainments in scholarship which operate food information system analyzed that practical use degree is significant to menu management factor at food information system operation.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.20-32
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• 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.

• Journal of the Ergonomics Society of Korea
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• v.30 no.4
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• pp.551-562
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• 2011

Objective: We proposed an effective 3D menu manipulation alternative with a usability test. This was performed in a 3D environment with 3D menu and control manipulation methods. Background: As 3D stereoscopic displays became generalized, various 3D applications were being used not just movies, games, but also mobile contents and advertisements. However, when a user interface was designed in a 3D environment, it was lacked that a clear standard and result of an efficiency and usability as like a 2D environment. Method: We implemented 9 kinds of 3D menu types based on 3D menu hierarchies, menu layouts and dimensions. And we extracted 3 representative control types in a 3D environment. We performed usability evaluation with full factorial design for 27 menu alternatives with 2 types of menu manipulation tasks. In this condition, we measured the performance time, subjective discomfort and eye-fatigue. Results: A control type had the significant effect, and the effect of menu types had the different result depending on given tasks. Conclusion: This experiment showed the interaction of menu and control types depended on 3D menu manipulation tasks were significant in a 3D user interface design. Therefore, as a purpose of a 3D menu manipulation task, 3D menu types and control types were should be considered. Application: We supposed this result was should be applied in a 3D menu contents design.