• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.298-303
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• 2008

Watching a program on IPTV among the numerous choices from the internet requires a burden of searching and browsing for a favorite one. This paper introduces a new concept called Mosaic Map and presents how it provides preview information of image map links to other programs. In Mosaic Map the pixels in the still image are used both as shading the background and as thumbnails which can link up with other programs. This kind of contextualized preview of choices can help IPTV users to associate the image with related programs without making visual saccades between watching IPTV and browsing many choices. The experiments showed that the Mosaic Map reduces the time to complete search and browsing, comparing to the legacy menu and web search.

• Korean Journal of Adult Nursing
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• v.17 no.3
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• pp.411-424
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• 2005

Purpose: The purpose of this study was to develop and evaluate e-EBPP(Evidence-based Practice Protocol) system for nursing care for patients with dementia to facilitate the best evidence-based decision in their dementia care settings. Method: The system was developed based on system development life cycle and software prototyping using the following 5 processes: Analysis, Planning, Developing, Program Operation, and Final Evaluation. Result: The system consisted of modules for evidence-based nursing and protocol, guide for developing protocol, tool for saving, revising, and deleting the protocol, interface tool among users, and tool for evaluating users' satisfaction of the system. On the main page, there were 7 menu bars that consisted of Introduction of site, EBN info, Dementia info, Evidence Based Practice Protocol, Protocol Bank, Community, and Site Link. In the operation of the system, HTML, JavaScript, and Flash were utilized and the content consisted of text content, interactive content, animation, and quiz. Conclusion: This system can support nurses' best and cost-effective clinical decision using sharable standardized protocols consisting of the best evidence in dementia care. In addition, it can be utilized as an e-learning program for nurses and nursing students to learn use of evidence based information.

• 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.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.27 no.1
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• pp.1-7
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• 2023

Deep web collection means entering a query in a search form and collecting response results. It is estimated that the information possessed by the deep web has about 450 to 550 times more information than the statically constructed surface web. The static method does not show the changed information until the web page is refreshed, but the dynamic web page method updates the necessary information in real time and provides real-time information without reloading the web page, but crawler has difficulty accessing the updated information. Therefore, there is a need for a way to automatically collect information on these deep webs using a crawler. Therefore, this paper proposes a method of utilizing scripts as general links, and for this purpose, an algorithm that can utilize client scripts like regular URLs is proposed and experimented. The proposed algorithm focused on collecting web information by menu navigation and script execution instead of the usual method of entering data into search forms.

• The KIPS Transactions:PartB
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• v.9B no.4
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• pp.399-406
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• 2002

The goal of this research has been to develop an adaptive user agent for web surfing. To achieve this goal, the research has concentrated on three issues: collection of user data, construction and improvement of user profile, and adaptation by applying the user profile. The main outcome from the research is a prototype system that provides the functional definition and componential design scheme for an adaptive user agent for the web environment. Internally, the system achieves its operational goal from the cooperation of two independent agents. They are IIA (Interactive Interface Agent) and UPA (User Profiling Agent). As a tool for providing a user-friendly interface environment, the IIA employs the Keyword Index, which is a list of index terms of a webpage as well as a keyword menu for subsequent queries, and the Suggest Link, which is a hierarchical list of URLs showing the past browsing procedure of the user. The UPA reflects in the User Profile, both the static and the dynamic information obtained from the user's browsing behavior. In particular, a user's interests are represented in the form of Interest Vectors which, based on the similarity of the vectors, is subject to update and creation, thus dynamically profiling the user's ever-shifting interests.

• Journal of Information Technology Application
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• v.3 no.4
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• pp.63-92
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• 2001

This paper makes an attempt to look at the process of automatically generating an application software system based on the Entity-Relationship (E-R) model. Basically, the process consists of five steps as follows: First, the designer develops an E-R model of an real-world system. Second, the software generator automatically generates a stereo-type application system. Third, the generator produces database schema and link information between application programs. Fourth, the designer designs the user interface including menu, screen design and so on. Finally, the generator completes the process integrating all the elements of an application system. Five basic program generation rules, three extended rules and a database generation rule have been suggested. By following each rule with the generator, the designer can build an application with an extremely efficient manner compared with traditional approaches. A case study has been included in order to show the applicability of the automated software generation process suggested in this paper. It has been demonstrated from the case study that the idea of applying an automated generator in systems development based upon the E-R model worked well.

• The Journal of Korean Society for School & Community Health Education
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• v.1 no.1
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• pp.61-82
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• 2000

The purpose of this study was to find out the general problems of school food service and to explore a way to improve it, by examining elementary school teacher's consciousness and attitude toward it that gave a big impact on children's development of food habit. For attaining the purpose, the following research questions were posed : 1) What's elementary school teacher attitude toward school food service management? 2) What's elementary school teacher attitude toward school food service effect on children? 3) What's elementary school teacher opinion about how to develop school food service? The subjects of study were 328 male or female teachers who served at elementary school in urban and rural area, including eup, myon, or farming and fishing villages, Kyonggi province. A questionnaire survey was conducted over them. The conclusions were as follows: 1) Teacher Attitude Toward School Food Service Management Concerning food service place, the subjects were more satisfied at food service room(73.3%) than at classroom(23.0%). They responded that food service room was more effective, than classroom, for food transportation, distribution and post-arrangement. Their satisfaction at food service place was significantly different. The older teachers considered personnel management and cooking room's sanitary management to be more efficient, and their age made a significant difference to their consciousness of these things. Many teachers(63.1%) thought the measures to prevent and manage group food poisoning were relatively efficient. The male teachers expressed more affirmative view on the efficiency of school food expense management and menu preparation than female teachers, and there was a significant disparity between male and female teachers. 2) Elementary School Food Service Effect School food service was thought to be very effective for physical growth(74.1%) and physical strength improvement(70.1%). Teachers at smaller school revealed more affirmative response toward school food service effect on correcting an unbalanced diet, and older teachers considered its effect on nutrition knowledge acquisition and learning outcome to be more great. Teachers at larger school put less value on its effect on table manners, and school size produced a significant difference. The number of teachers who thought school food service generally raised parent concern and support for school(36.6%) was a little more than that of teachers who didn't think so(15.2%). And the number of teachers who didn't consider its effect on improving parent food life to be good(29.3%) was slightly more than that of teachers who did. 3) School Food Service Reform Measure What's most urgently needed for better school food service management appeared to be an expansion of facilities concerned, followed by more effective food distribution and transport, cooking room's better sanitary management, more successful food poisoning prevention and management, more effective food expense management, and an increase of food service personnel in the order named. The most effective means of school food service education was found to be a creation of link system to family, followed by a development of school food service education program, a development of teaching materials, an insertion of school food service in curriculum, and teacher education in the order named.

• Journal of Advanced Navigation Technology
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• v.26 no.6
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• pp.496-503
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• 2022

In the reality that the fishing population is decreasing and the single-man fishing vessels is increasing, mandatory equipment for navigation and radio equipments for the safety of fishing boats has continued to be added. Therefore, many equipment such as navigation, communication and fishing are installed in the narrow steering room, so it is very confusing and a number of monitors are placed in the front, which is a factor that degrades the function of maritime observation. To solve this problem, we studied an interface that integrates and operates to major radio facilities such as very high frequency-digital selective calling equipment (VHF-DSC), automatic identification system (AIS) and fishing boat location transmission device (V-pass) into one multi function display (MFD) based on LAN. In addition, IEC61162-450 UDP packets and IEC61162 sentence were applied to exchange data through link between MFD and radio equipments, and additional messages needed for each equipment and function were defined. The integrated MFD monitor is easily operated by the menu method, and the performance of the interface was evaluated by checking the distress and emergency communication functions related to maritime safety and the message transmission status by equipment.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.18 no.2
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• pp.67-79
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• 2023

The bounce rate is the rate at which a user leaves immediately after visiting, and this study aimed to find out what attributes of a website affect the bounce rate. Web site evaluation items were defined as a total of 4 items and 27 evaluation attributes, including usability, information, service interaction, and technology, so that they can be commonly applied to venture companies in various industries through prior research. As a result of the study, 6 website attributes that affect the bounce rate were verified to be significant by discriminant analysis and decision tree analysis. Suggestions to reduce the bounce rate of venture business websites through this study are as follows. First, the path name of the website is displayed as mandatory and a pull-down menu function is added to facilitate movement to other pages. Second, it is good to expose core content that can attract users' attention in the form of a banner, and place internal link banners in the right place on sub-pages. Third, external links should be linked to a new window so that they do not leave the current page immediately so that they can be re-entered. Lastly, it is recommended to expose the contact information of the person in charge and consultation function as direct information for communication with customers, but if individual response is difficult, at least the consultation function must be added. These suggestions are expected to be of practical help in various fields such as website development, operation, and marketing. However, in special cases, a high bounce rate may be normal, so it should be considered according to the situation.