• 한국HCI학회논문지
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• 제2권1호
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• pp.33-39
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• 2007

디지털 컨버전스 제품은 복잡한 정보 구조로 인한 인지적 과부하로 메뉴로 부터 효과적인 정보 인출의 방해를 초래하고 있다. 이러한 인지적 과부하를 완화하기 위해서 현재까지 크게 두 가지 방법(메뉴의 폭과 깊이에 관련된 물리적 방법과 메뉴 타이틀에 관련된 어의적 방법)을 사용하여 효과적인 메뉴구조를 만들기 위하여 노력하여 왔다. 본 연구는 visual search에 수반되는 Fixation과 Fixation Duration을 사용한 또 다른 어의적 방법론을 제안하여 메뉴구조 설계 방법으로서의 효능을 입증하고자 한다. 특히, Fixation은 인간의 인지 모델에 따라 자동적으로 이루어지기 때문에 Fixation을 통해 정보 구조와 인지 모델간의 일치 여부를 파악할 수 있으므로 인지적으로 잘 설계된 메뉴 구조는 Fixation 수와 Duration이 잘못 설계된 메뉴구조보다 적다는 가설이 성립된다. 이러한 가설의 검정을 위하여 본 연구에서는 Eye-Tracking 장비를 사용하여 메뉴 수정 전 후의 Fixation 수와 Duration을 측정하여 비교하였다. 그 결과 수정 후의 Fixation 수와 Duration이 유의하게 감소됨으로서 수정 후의 메뉴구조가 수정 전보다 효과적인 메뉴구조임을 알 수 있다. 다시 말해서 본 연구에서 제안한 visual search에 수반되는 Fixation과 Fixation Duration을 사용한 메뉴구조 설계 방법론이 효과적인 방법이라는 것이 증명되었다.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 대한인간공학회지
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• 제28권1호
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• pp.1-7
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• 2009

As products are getting more diverse and new products are entering the market faster, customers have trouble learning how to use them. User-oriented menu structures may solve this problem. In order to design user-oriented menu structures, spreading activation theory has been studied. The spreading activation test shows that the strong associative relationship between words has shorter response times. Based on the spreading activation test, asymmetric spreading activation was introduced and a hypothesis that in a well-designed menu structure, association between upper-low menu pairs is not affected by an activation direction was tested for this study. In this study the menu of a cellular phone (Model: SPH-w2900) was extracted, and underwent 1st spreading activation tests. Then, on each menu pair, response time differences (asymmetric transition) by accuracy and directions were analyzed to find out problems in labels and improve menu structures and vocabulary. Second spreading activation tests were conducted to check whether asymmetric transitions decreased. The results showed that response time differences (asymmetric transition) for activation directions were found to be dropped significantly. Asymmetric transitions in spreading activation presented in this study will be helpful to define user-oriented menu structures.

• 산업공학
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• 제22권1호
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• pp.17-25
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• 2009

In mobile device's user interface, menu organization is very important as well as menu structure because small display of mobile device. Menu items should be organized based on user knowledge structure to design user-centered interface. Traditionally, MDS (Multidimensional Scaling) have been most often used to expose users' perceived organization of menu items. But, information that MDS reveals is just relative spatial location of concepts and not relevant to concepts connection. Unlike MDS, Trajectory Mapping explicitly finds users' cognitive links between perceived concepts. This study proposes a Trajectory Mapping technique for eliciting knowledge structure, especially a set of cognitive pathways linking menu items, from end user. With twelve participants, MDS and Trajectory Mapping were conducted using cellular phone's menu items. And user knowledge structure was analyzed through Visual Concept Map that combination of results of MDS and Trajectory Mapping. After then, menu items were organized according to users' perceived organization. Empirical usability test was also conducted. The results of usability test showed that usability, in terms of task performance time, number of errors, and satisfaction, for newly organized interface was significantly improved compare to original interface. The methodology of this study is expected to be applicable to design a user-centered interface. In other words, Trajectory Mapping technique can be used as a design tool of user interface for imposing user knowledge structure on the interface.

• 한국조리학회지
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• 제10권1호
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• pp.96-115
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• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• 한국식생활문화학회지
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• 제20권5호
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

• 디자인학연구
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• 제18권3호
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• pp.191-198
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• 2005

컴퓨터 시스템에서 화면상의 복수의 항목 중에서 특정 항목을 선택하고 실행하기 위해 가장 널리 사용되는 도구가 메뉴인데 정보량이 급격하게 증가하면서 동적 메뉴와 같은 새로운 메뉴가 많이 개발되고 있다. 본 연구에서는 실험을 통해 풀다운(pull-down) 메뉴, 피시아이(fisheye) 메뉴, 그리드(grid) 메뉴의 객관적 수행도(수행시간, 오류)와 사용자의 주관적 평가(단순성, 사용 효율성, 친근성, 전반적 선호도)를 비교분석 하였다. 중간 수준의 메뉴 항목이나 작은 화면을 고려하여 개발된 그리드 메뉴는 메뉴 항목의 수가 중간 수준(50개)이나 많은 수준(100개)일 때, 풀다운 메뉴와 피시아이메뉴보다 수행시간에 있어 효율적인 것으로 나타났다. 메뉴항목의 수와 수행시간 사이에는 모든 메뉴가 비례관계를 보였으나 그리드 메뉴가 가장 둔감하게 반응하였다. 풀다운 메뉴와 그리드 메뉴는 피시아이 메뉴에 비해 보다 간단하고, 친근하고, 효율적인 것으로 평가되었으며 42.3 퍼센트의 피험자가 그리드 메뉴가 메뉴들 중에서 가장 우수하다고 평가하였다. 결론적으로 그리드 메뉴는 메뉴 항목의 수가 적거나 중간 정도의 수준일 때 효율적인 디자인 대안으로 선정될 수 있을 것으로 판단되며 모바일 기기에서의 효율성을 살펴보기 위해선 보다 심도 깊은 연구가 요구된다.

• 한국정보처리학회논문지
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• 제3권5호
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• pp.1059-1069
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• 1996

본 논문의 목적은 메뉴 방식과 메타인지에 따라 학습한 학습자의 오류 및 오류 감지, 메뉴탐색 시간과 학업 성취도에 대한 상호작용의 효과와 메뉴방식과 학습시기(초 중 말기)가 기능관련 오류에 상호작용의 효과가 있는 가를 검증해 봄으로써 학습자 특성에 따라 학습효과를 높일 수 있는 메뉴를 선택하도록 하는데 있다. 본 논문에서는 한올 하이퍼미디어 학습 프로그램 학습시 주로 많이 사용되는 4가지 메뉴 방식(아이콘 메뉴, 아이콘텍스트 메뉴, 폴다운 메뉴, 폴다운 메뉴, 막대 선택 메뉴) 과학습자 특성의 메타인지가 발생되는 오류, 메뉴탐색 시간과 학업 성취도에 어떤 영향을 미치며, 메뉴방식과 학습시기에 따라 기능관련 오류에 어떤 영향을 미치는가를 경험적으로 검증해 보았다. 그 결과 메뉴방식은 하위 메타규제집단에서 영향을 미치게 되므로 아이콘텍스트 메뉴방식을 사용하는 것이 학업성취도를 높여주는 효과가 있다고 나타났다. 상위 메타규제집단에서는 어느 메뉴방식을 사용해도 학업성취도에는 차이가 없는 것으로 나타났다. 그리고 학습초기에 막대선택과 아이콘 메뉴방식이 상대적으로 기능관련 오류를 더 많이 범한 것으로 나타났다.

• 한국식품조리과학회지
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• 제26권4호
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• 정보처리학회논문지B
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• 제12B권4호
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• pp.473-478
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• 2005

이용자의 인터넷 정보탐색 과정에 웹사이트가 제공하는 메뉴디자인과 정보구조가 어떻게 상호작용적 영향을 미치는 가에 대하여 분석하였다. 상호작용 효과를 분석하기 위해서 두가지 정보탐색(서칭과 브라우징) 방식의 속도와 이용자가 느끼는 3가지 태도 (선호도, 이용도, 방향감 상실)를 분석하였다. 연구결과 서칭을 제외한 나머지 4개의 변인이 메뉴디자인(단순선택형, 풀다운)과 정보구조(증가형, 감소형)의 결합에 의해서 상호작용 효과를 받는 것으로 나타났다. 이러한 연구결과는 웹 사이트 설계와 웹 인터페이스 연구에서 메뉴디자인과 정보구조를 함께 고려하여야 한다는 점을 시사하고 있다.