• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.23-33
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• 1997

The aim of this study has been two fold - to analyze the degree of utilization of Korean menu items in family restaurants; and to evaluate consumer satisfaction with the quality of family restaurant food and food-related service. A self-completed questionnaire survey of 280 consumers having meals in 6 family restaurants in Korea was undertaken and detailed information was collected from each. Consumer satisfaction with the quality of food and food-related service in family restaurants was evaluated by consumer questionnaires. It was measured by assessing 24 variables. Statistical data analysis was using SAS package program for descriptive analysis, t-test and analysis of variance. Importance mean score of customers was 4.07 out of 5, with performance mean score of 3.19. The gap between importance and performance scores was 0.87. The Importance-Performance Analysis (IPA) technique was used for obtaining information of the degree of utilization of Korean menu items in family restaurants. By the results of the IPA technique, menu items with fair to poor performance and high importance to the customer were cooked meals, noodles, steamed and grilled dishes, Korean salads, kimchi, beverages, single-dish course, suggesting that customer seemed to be dissatisfied with the degree of utilization of Korean menu items in family restaurants.

• 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.

• The Journal of Information Systems
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• v.26 no.3
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• pp.295-312
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• 2017

Purpose Consumption behaviors of consumers have changed with the widespread use of the Internet and smart phones, and accordingly online marketing activities are becoming ever more prevalent. Yet, the domestic food-service industry has yet to offer an Omni-Channel order system that encompasses a online, offline, and mobile interface. Also, a multilingual menu ordering service for foreign tourists is not yet available. Therefore, if an order service system accessible online and offline which could provide multi-language services were implemented, the satisfaction of the service provider and domestic and foreign customers would be maximized. Design/methodology/approach By designing an electronic menu based on open an OS and providing electronic menus in offline stores, we have completed the design of a linked order system which would be available everywhere (online, offline, and mobile). The CMS was developed to integrate these three mediums and the entire operator was designed to receive basic information and statistical information about the merchants, or store operators. Also, a multilingual term dictionary containing menu information for foreign tourists was made into a database so that foreign tourists who are having difficulty in communication can use it more easily. Findings We have made it possible for customers to use the order service without distinction between online, offline, and mobile platforms, and have proved that it is a more efficient and convenient service for customers as well as operators. Nevertheless, as an initial model, the implemented system has limitations on the execution of the payment support method in the electronic menu board and in the management division of the CMS. In case of commercialization, it is necessary to make an alliance of efforts to attract initial franchises. Through further supplementation, we expect the online and offline connection-types martservice system will maximize the satisfaction of both operators and customers alike.

• Archives of design research
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• v.16 no.1
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• pp.241-250
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• 2003

With the increasing number and variety of internet users as well as the development of internet technology, web contents have been taking a more comprehensive, integrated, and practical form. This change has brought to our attention the importance of the information architecture and menu design, both of which are required for the users to navigate vast amount of data promptly, correctly and easily for effective communication in the web sites. In this study, web sites were categorized by the service levels provided to the users, and sampling was performed accordingly. Then, information architecture, the layout and the presentation of the menu design were analyzed. The result of the analysis show that there are distinguishable characteristics in how the menus were expressed and designed, and that these characteristics reflect the users' characteristics in the web interface menu design. With the result of this study, we present a guideline for information architecture and web interface menu design, which reflects user characteristics thereby strengthening usability. Using this guideline, we expect the development of web interface design which should support more efficient communication on the web.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Journal of the Ergonomics Society of Korea
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• v.34 no.3
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• pp.247-264
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• 2015

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display. Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers. Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types. Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested. Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.

• Journal of the Ergonomics Society of Korea
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• v.23 no.4
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• pp.9-21
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• 2004

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

• Smart Media Journal
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• v.5 no.1
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• pp.104-113
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• 2016

A new design method for multi-functional pull-down menu based on stacking rules is proposed. The importance of a design point of view has been emphasized in many previous studies on web navigation. Taking technical aspects with an emphasis on programming techniques into consideration in this paper, multiple elements, which are used for constructing main menu of the pull-down menu, are capable of performing their unique functions independently in addition to basic classification function by disposing them to separated layers using stacking rules. Furthermore, the improvement of visual effects and efficiency for information navigation can be expected by implementing submenu selection-bar using animation techniques and function to automatically search submenu item. Finally, the effectiveness of the proposed method is identified by implementing multi-functional pull-down menu using CSS and jQuery.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.