• 정보관리학회지
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• 제23권2호
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• pp.39-59
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• 2006

본 연구에서는 효율적인 정보접근 도구로서의 대학 웹사이트 설계를 위한 정보구조 및 카테고리 레이블을 마련하기 위해 현재 미국 문헌정보학과 웹사이트 17개를 메인메뉴구조, 하부 카테고리, 레이블링을 기준으로 분석하였다. 분석결과 메인메뉴구조는 현재 17개 조사대상 웹사이트에서 모두 공통으로 제공하고 있는 9개 카테고리로 구성하는 것이 바람직한 것으로 나타났으며 둘째, 그 다음 수준의 서브 카테고리는 9개의 카테고리의 내용의 의미를 고려해서 35개 카테고리로 나누는 것이 바람직한 것으로 나타났다. 마지막으로 카테고리 테이블로 사용되는 용어는 17개 웹사이트에서 가장 많이 사용하고 있는 용어를 사용하는 것이 바람직한 것으로 나타났다.

• 한국비블리아학회지
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• 제19권2호
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• pp.147-164
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• 2008

이 연구는 재미한인교회 웹사이트의 지역정보 메뉴가 채택하고 있는 정보구조를 살펴보고, 지역정보 메뉴에 대한 교회 웹사이트 고유의 특성을 고려한 효과적인 정보구조를 제안하고자 시도되었다. 미국아멘넷을 통해 파악한 재미한인교회 홈페이지 중에서 지역정보 하위 메뉴를 가지고 있는 12개 홈페이지를 대상으로 웹사이트의 메뉴구성을 파악하고 하위메뉴의 구성요소와 레이블을 비교, 분석하였다. 그리고 <지역정보>의 1차 서브메뉴 하에, 6항목의 2차 서브메뉴로 구성된 재미한인교회 웹사이트의 지역정보 메뉴를 제안하였다.

• 한국조리학회지
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• 제6권3호
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• pp.25-55
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• 2000

AS the number of tourist has been increased. hotel industry will be able to not be existed and developed if not adapted to the need of customer's which is changed according to the change of Hotel's function. Traditionally. F&B department is enlarged compared to the past. But. it cause negative result in terms of clear profit. A menu is a marketing tool which delivers restaurant's image aid message to customers and communicate need and wants to restaurant. So far, studies on menu have been done in an analytical way from a management's viewpoint and inadequate to reflect customer's need and wants. A research on customer's menu selection procedure is critical to satisfying their needs and wants yield profit. This study examined the theories on menu-design and customer behavior through literature review and verified hypotheses through an empirical analysis. A questionnaire-survey had been used in luxury hotel's main grills and all most restaurants in Seoul. Collected data were analyzed. using SPSS/PC+ package. The important findings are as follows. In this study is to examine the factors that have an influence on customer's menu selection. The factors affected the customers' menu selection of hotel restaurant in the four factors. Four factors are hotel's restaurant of environmental factor. menu-choice factor. value of menu items, information. Correction between the evaluation criteria and selection of menu was examined. All four evaluation criteria, menu-choice factor was found to be most strongly collected with selection of menu. In conclusion, As a study on the Customer' menu Selection Behavior factor of Restaurant Menus in Hotels, It raises to exert us in the menu management of hotel restaurant.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2004년도 추계학술대회 논문집
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• pp.25-25
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• 2004

• 한국도서관정보학회지
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• 제37권4호
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• pp.463-482
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• 2006

본 연구에서는 효과적인 어린이도서관 웹사이트를 설계하기 위한 방안을 모색하기 위해 31개의 현행 국내 어린이도서관 각 웹사이트의 메뉴를 통해 컨텐츠 구성, 구조 및 레이블을 기준으로 분석하였다. 먼저 메뉴를 통해 정보내용에 따른 컨텐츠 구성요소를 15개의 항목으로 분석하였으며 컨텐츠 구조 및 레이블 분석대상을 이용자의 정보이용 판단에 일차적으로 중요한 역할을 하는 메인메뉴와 1차 서브메뉴로 한정하여 분석하였다. 분석결과 효율적인 어린이도서관 웹사이트를 설계하기 위해서는 무엇보다 우선적으로 어린이도서관의 목적과 기능에 준하여 컨텐츠를 구성하는 것이 필요한 것으로 나타났으며 또한 구성된 컨텐츠는 적절한 구조와 표준화된 레이블을 통해 제공해야 해야 할 필요성이 있는 것으로 분석되었다.

• 한국식품영양학회지
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• 제24권3호
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• 대한인간공학회지
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• 제29권1호
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• pp.39-46
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• 2010

The growth of function in vehicle needs complex display and control system, the In-Vehicle Information System(IVIS). Although current IVISs are widely implemented in commercial vehicles, a new form of IVIS has been recently studied in order to reduce drivers' workloads. The purpose of this study is to suggest an appropriate menu structure of a new type IVIS, to be implemented on the instrument cluster panel, using Taguchi's parameter design. In the research, firstly, functions were selected that are appropriate to control through the instrument cluster among existing functions of current IVISs by quantitative evaluation of ergonomic principles. Then, menu structure alternatives were extracted by investigating priorities to those functions selected. Finally, menu structure alternatives were evaluated through an experiment and suggest the most appropriate one by applying Taguchi's parameter design. Taguchi method was used not only for planning an experiment but also evaluating alternatives. SN ratios were a key value to evaluate the alternatives and to find the most proper one. Through the research, the most appropriate menu structure for the instrument cluster IVIS was finally suggested among the alternatives and it is expected that the results of this research could provide a guideline to the instrument cluster IVIS.

• 한국전자통신학회논문지
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• 제15권3호
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• pp.573-578
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• 2020

최근 요식업의 경쟁이 심화되면서 색다른 음식을 제공하는 식당들이 늘어가고 있다. 그러나 메뉴판이 제공하는 정보는 음식들의 재료와 가격에 한정되어 있어 손님들이 메뉴를 고르는데 도움이 되지 못한다. 이러한 문제점을 해결하기 위해 본 논문에서는 증강현실 기술을 활용한 음식 메뉴 안내 시스템을 제안한다. 제안된 시스템은 증강현실 기술과 동영상 콘텐츠를 결합하여 메뉴판의 음식에 대한 정보를 동영상으로 제공한다. 따라서 기존 메뉴판이 단순 이미지 형태로 음식 정보를 제공하는 것에 비해　보다 더 현실감 있고 생동감 있는 영상을 제공한다. 또한 제안된 시스템은 관광지 전시관, 박물관, 미술관에 적용시켜 텍스트와 이미지 위주의 안내 책자의 한계를 벗어난 새로운 형태의 안내 시스템으로 활용될 수 있을 것으로 기대된다.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• 대한인간공학회지
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• 제32권2호
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• pp.189-198
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• 2013

Objective: This research was carried out to study the menu type design of instrument cluster IVIS(In Vehicle Information System) for efficient navigation under deconcentrated situations. Background: A driver controls the IVIS menu using the rest of cognitive resources while driving a car. Although a driver controls the IVIS using extra cognition resources, his or her distraction can still cause some safety problems while driving. Menu type design of instrument cluster is absolutely important for safe and efficient navigation. Method: Four menu types including paging, flow, icon, and list type were identified through reviewing the existing IVIS of vehicle and the menu structure of cellular phone. Four menu types were evaluated through experiment. The experiment consisted of primary and secondary task, which the primary task was to simulate a driving and the secondary task was to control an IVIS menu prototype. Task performances, menu type preferences, and eye-movement patterns were measured in this experiment. Results: The result shows that icon type was the best design in aspect of task performance and preference. A clue for next menu item provided a positive effect for efficient menu navigation. It was identified that most of subjects gazed the middle-top area of IVIS screen from eye-movement pattern. Conclusion: A basic design of Instrument Cluster IVIS was proposed considering the result of this study in the final. Application: The results of this study can be effectively used in the design of Instrument Cluster IVIS.