• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• Journal of the Korea Society of Computer and Information
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• v.10 no.1 s.33
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• pp.53-58
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• 2005

Interfaces comprising menu and icons of web-based application programs should comply pertinently with user's cognitive system. In Particular, since the application Program's specific function in this study aimed at the purpose of child's effective idea, with respect to that, it is necessary to constitute a rational web use environment through careful research and analysis of user interface. The purpose of this study was to enhance elementary students to modify the CGTS with the menu arrangement. icon types and preferable terms for their use of professionally letter-based screen structure of CGTS developed to help the designer's idea.

• Archives of design research
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• v.16 no.2
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• pp.395-404
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• 2003

As scenario-based design is expanded to various fields of design, it is introduced to HCI(Human Computer Interaction) in order to figure out user information & tasks. However, scenario based design methods that is focused on collecting scenarios regarding users'needs, is mainly utilized conceptual design stage for system itself. There is a gap between users'need scenarios to interface design of HCI system. In this study, web survey is suggested as scenario based interface design method in order to connect scenario collecting to task specification and to menu structure design of home-network controller. The degree of users'need for specified tasks was verified to various kinds of users through web survey and it decideddepth and order of menu structure. Tasks also was categorized to situation mode and users can make their own menu structure by selecting menu contents or even mode itself, because degrees of need for specified task situation were varied by lifestyle of user group. Finally, it is found that web survey method can be applied to collect and database various scenarios of. various users when a questionnaire is well designed for collection.

• Journal of the Korea Society of Computer and Information
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• v.6 no.2
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• pp.157-162
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• 2001

Internet shopping mall is done commercial trade in particular web sites, and zoomed with an important means of trade for the next generation. When users visit shopping mall, the best objective is determined to users by of offering satisfaction and pleasant experience. Therefore. this paper was selected a menu list as an evaluation factor to emphasize a usage convenience of internet shopping mall, and executed a performance and a subjective satisfaction evaluations on a screen design and a structure design. The results of all the performance and the subjective evaluations for the screen design were shown the shortest search times on left type of the main-menu and vertical type of the medium-menu. In the structure design, it was shown that users were the highest satisfaction in type that search product and shopping cart procedure were firstly processed, and the procedure of a shopping membership and paying a bill were secondly processed at the same screen with regard to a comprehensibility and convenience of purchase procedure. It was shown that the user prefered the shopping mall web site to analogy with the real purchase procedure

• 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.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.90-98
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• 2007

The purpose of this study was to apply the activity-based costing (ABC) model to restaurant menu costing. The overhead cast of six entr${\acute{e}}$es in XYZ restaurant was calculated for all levels of activity. When comparing activity-based costing with traditional costing applied to BBQ pork rib and an assorted seafood platter, the total difference of costs between two items was 2,191 won in activity-based costing and 600 won in traditional costing. The average food cast percentage of the six entr${\acute{e}}$es was 27% using traditional costing, while the average activity-based cost percentage was 40%. Therefore, there was a 13% difference between the actual margin volume and the expected margin volume. The application of activity-based costing to the restaurant industry would be a milestone from a cost point of view as well as from a process point of view. In particular, the limitation that traditional costing only accounts for food costs could be overcome b considering the overhead cost as an important part of the cast structure. Furthermore, activity-based costing would not only help to reduce the costs associated with the process of analyzing the activities but it would also provide more accurate cost information for menu pricing.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• Journal of Korea Society of Digital Industry and Information Management
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• v.13 no.4
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• pp.171-178
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• 2017

The controversy about the burger button triggered in 2013 is that it is difficult to know what the hamburger button itself means and that it is difficult to predict what will happen when the button is clicked, Could. This controversy was found to be fundamentally out of touch, and it could be seen that it caused conflict with Apple's navigation structure with iOS. Therefore, in the case of Apple, it is often used in the form of a tab at the bottom instead of using the slide menu, but it is preferable to be used for the purpose of the hamburger button. I've looked through a variety of documents and found that the amount of content you want to offer on your app or the web is large, and there are five or more categories. And if a sub-category needs to exist in the main category like a large shopping mall, the hamburger button could provide the best UI. Apps and webs that can be curated, such as news and pinterest, are better used to enhance the search filter than to place a hamburger button, and for apps or the web that has a longer amount of content on a page Scrolling was available as an alternative to the burger button. In other words, depending on the amount of content to be provided, it is possible to decide whether to use the hamburger menu from the time of designing the information architecture.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.386-391
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• 2008

제품의 기능이 다양화 되고 신제품의 출시기간이 짧아지면서 소비자들은 새로운 제품의 조작 방법을 익히는데 어려움을 겪게 된다. 사용자 중심의 잘 설계된 메뉴 구조는 이러한 사용성 문제를 해결 해줄 수 있을 것이다. 따라서 본 연구에서는 사용자 중심의 좋은 정보 구조 설계를 위해 활성화 확산의 비대칭 전이를 이용한 메뉴구조 및 레이블 평가 방법을 연구하였다. 활성화 확산 실험은 반응 시간이 짧을수록 연상 강도가 강하고, 단어 쌍간의 관계가 밀접함을 보여주므로, 잘 디자인된 메뉴구조는 상-하위 메뉴 쌍의 연상 정도가 활성화 진행 방향의 영향을 받지 않는다는 가설을 세울 수 있다. 따라서 본 연구는 휴대폰(모델명;SPH-W2900)의 메뉴를 추출하여 1차 활성화 확산(SAT)실험을 수행한 뒤, 각 메뉴 쌍에 대하여 정확도와 진행 방향에 따른 반응시간의 차이(비대칭 전이)를 파악함으로 레이블의 문제점을 도출하고 메뉴 구조 및 어휘를 개선하였다. 2차 활성화 확산 실험은 개선된 메뉴 쌍에 대해 비대칭 전이 현상이 감소하였는지를 확인하기 위해 실시되었으며 활성화 진행 방향에 대한 반응시간의 차이(비대칭 전이)는 월등히 감소함을 알 수 있었다. 따라서 본 연구에서 제시하는 활성화 확산의 비대칭전이는 사용자 중심의 메뉴 레이블을 정의 하는데 도움이 될 것이다.