• Journal of The Korean Association of Information Education
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• v.10 no.1
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• pp.59-66
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• 2006

According to the common use of digital images, the need of image editing software is being increased rapidly. In this paper, we surveyed and summed up general users about their use style, favorite menus, troublesome functions about their image editing software. It was examined that about 73 % of the users thought that image editing software were more difficult than other applications thanks to the superfluous menu and function structure. We designed and proposed a new structure of menus and functions for general users to learn easily and make efficient use of an image editor.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.14 no.6
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• pp.303-308
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• 2014

This paper deals with interface design of a university webzines that to search through an internet portal site Naver. It was obtained the following conclusions. First, university webzines are using a hypertext link to such images, text, movie. Second, it could be seen that mainly been using block grid, the module grid, and a transformed layout of 2 tier grid. Third, Seoul woman's University, Kyungpook National University, and Korea Maritime University's webzines found that layout, color, user-friendly access the structure. Fourth, webzine was used the text or image a link, search function, site map, icon, favorites, quick menus, navigation bars, and rollover menu. Last, university webzines were shown to contribute mere to the enhancement of its value as a promotional medium.

• Journal of Digital Convergence
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• v.16 no.4
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• pp.321-327
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• 2018

Applications have evolved with the evolution of smartphones, and the search structure is changing as well. In this study, we searched through various cases of cross platform and found out the search pattern and suggested correct usage method accordingly. As a result, the search structure for cross platform can be divided into persistent navigation, temporary navigation, and auxiliary navigation. Persistent navigation is available in a hierarchical structure using springboards, lists, galleries, and top menus. Temporary navigation can take advantage of drawers, toggle menus, and pie menus, while secondary navigation can provide the same experience across platforms using an accordion menu or scrolling.

• Archives of design research
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• v.15 no.3
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• pp.167-180
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• 2002

This study investigates effective ways to help users form a correct mental model of the hierarchical information space (HIS) in small display. The focus is the effect of color cue on understanding the structure and navigating the information space. The concept of color space (CS) corresponds well to the HIS - one color has a unique position in the CS as a piece of information does in HIS. In this study, we empirically examined two types of color cue, namely, categorical and depth cue. Hue was used as a categorical cue and tone was used as a depth cue. In our experiment, we evaluate the effectiveness of the color cues in the mobile internet system. Subjects were asked to perform four searching tasks and four comparison tasks. The results of experiment reveal that the categorical cues significantly improve the user's mental model whereas decrease navigation performances. The depth cues cannot aid in understanding the HIS as well as improve navigation performances. This study concludes with limitations of the study and descriptions of future studies.

• Journal of Broadcast Engineering
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• v.12 no.2
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• pp.71-79
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• 2007

This study is about the TV Electronic Program Guide (EPG) design to which Perceived Information Architecture (PIA) based on user-experience is applied. The function-oriented information architecture is not friendly for user to search channels, while Multi-channels of EPG system provides users with opportunities to select a variety of channels. Because the menu structure of EPG user interface system is not compatible with the user experience. Therefore, this study presented a user-experience-based methodology and proposed a new solution for the information architecture of user-centered EPG system design.

• Journal of the Korean Society for information Management
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• v.18 no.1
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• pp.43-64
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• 2001

The purpose of this study is to examine the features of Internet bookshops in order to suggest the most effective website model for them. Seven Internet bookshop websites are analyzed. The evaluating criteria includes: interface layout, contents, function aspects. The results show that a suggested model should include various aspects: 1) user-centered menu structure, 2) effective search methodlsubject directory, and 3) various and good quality review.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• The Journal of Industrial Distribution & Business
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• v.9 no.5
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• pp.47-62
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• 2018

Purpose - Based on preceding studies, this thesis focuses on the finding of the definition and category of mobile tourism application and deriving out its characteristics. And after looking for how they make influences on continuous intention to use, we make empirical study with TAM model. Research design, data, and methodology - There are many Chinese tourist who visit Korea with user's constant intention to use of tourism application. This study is to find out the definition and category of mobile tourism application through research of preceding study and to fomulate the research model and hypothesis that how tourism application attributes (convenience, interaction, accessibility, local basis, security) affect constant intention to use of mobile tourism application. In order to verify a hypothesis, we conducted a survey for Chinese users of tourism application. In empirical study, we analyzed a structure model for frequency analysis, reliability analysis, exploratory factor analysis, validity analysis through IBM SPSS Statistics 21.0 and IBM SPSS AMOS 21.0 Results - Among tourism applications, convenience, interaction, accessibility and local basis have positive effects on both perceived usefulness and perceived easiness respectively. But security does not. Also perceived easiness has a positive effect on perceived usefulness. Finally, perceived usefulness and perceived easiness have positive effect on constant intent to use. Conclusions - Tourism application enterprises should put emphasis on design such as menu or function in order to simplify the operation of new services for new customers. Therefore, comfortable user interface and development of useful function can improve tourism application. Consequently, it leads to the promotion of tourism application. Also, when users perceive tourism application as a useful media which is easy, comfortable and useful content, the degree of constant intention to use becomes increased. It is important to provide plentiful and useful contents for customers and to develop user interface such as easy operation because these factors have positive effects on constant demand and use of tourism application.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.233-240
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• 2004

This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B＆I). Among 8 categories consisted of infra-system in CFMC, 'C8. Evaluation ＆ analysis for branch office's operation' was the most important category in the headquarter's viewpoint, while 'C3. Sanitation management system' was the most important category in branch office's viewpoint. In support and application, 'C3. Sanitation management system' was the highest category in both headquarters and branch offices including school, hospital and B＆I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because 'C4. Education ＆ training for human resource management (HRM) system' and 'C8. Evaluation ＆ analysis for branch office's operation' in importance, 'C2. Menu management system', 'C4. Education ＆ training for HRM system', 'C6. Facility ＆ utility support system' and 'C8. Evaluation ＆ analysis for branch office's operation' in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters' support or branch office's application showed that headquarters's importance and support were correlated positively in 'C3. Sanitation management system', 'C6. Facility ＆ utility support system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation' and branch office's importance and application were correlated positively in 'C1. Procurement ＆ food processing system', 'C5. Management Information system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation'. Lastly, 'C6. Facility ＆ utility support system' in the branch office of school and hospital and 'C2. Menu management system' in the branch office of B＆I were high in importance, low in support and application, therefore Intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC, would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively.