• 한국식품조리과학회지
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• 제7권3호
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• pp.37-46
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• 1991

The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisers by addressing nutrition and health. Nine franchisers (3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisers but nutrition and variety of menu were being considered least. Hamburger chain franchisers showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44,1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%, 45.7% of snack selected by consumers had more calories than needed for a meal.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.380-385
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• 2008

자동차 환경에서 운전자가 주행 Workload라는 Main Task의 제약조건 하에서 Navigation의 효율적인 수행을 위해서는 Navigation에서 제공하는 기능들에 대한 빠른 이해가 필요하며, 이에 부합하는 Navigation Interface 설계를 위해 Navigation의 Screen Size의 제약 조건 하의 Menu Structure의 Width와 Depth 기반의 정보량의 수준과 이에 따른 Menu Structure Type의 연구가 중요한 Issue로 여겨지고 있다. 따라서 본 연구에서는 운전 상황과 유사한 환경을 구축하여 Navigation의 7인치와 4인치의 터치 스크린 기반의 Interface 환경에서 운전자에게 각각 다른 Menu Structure를 제시하고, 수행도와 선호도를 비교하였다.

• 한국조리학회지
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• 제14권4호
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• 대한인간공학회지
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• 제30권4호
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• pp.551-562
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• 2011

Objective: We proposed an effective 3D menu manipulation alternative with a usability test. This was performed in a 3D environment with 3D menu and control manipulation methods. Background: As 3D stereoscopic displays became generalized, various 3D applications were being used not just movies, games, but also mobile contents and advertisements. However, when a user interface was designed in a 3D environment, it was lacked that a clear standard and result of an efficiency and usability as like a 2D environment. Method: We implemented 9 kinds of 3D menu types based on 3D menu hierarchies, menu layouts and dimensions. And we extracted 3 representative control types in a 3D environment. We performed usability evaluation with full factorial design for 27 menu alternatives with 2 types of menu manipulation tasks. In this condition, we measured the performance time, subjective discomfort and eye-fatigue. Results: A control type had the significant effect, and the effect of menu types had the different result depending on given tasks. Conclusion: This experiment showed the interaction of menu and control types depended on 3D menu manipulation tasks were significant in a 3D user interface design. Therefore, as a purpose of a 3D menu manipulation task, 3D menu types and control types were should be considered. Application: We supposed this result was should be applied in a 3D menu contents design.

• 한국콘텐츠학회논문지
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• 제6권5호
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• pp.170-177
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• 2006

본 논문은 단체급식소별 다양한 형태에 따라 사업소에서 근무하고 있는 영양사들의 개인특성과 급식소의 식사 제공수가 급식정보시스템의 메뉴관리 운용 효율성에 미치는 영향에 대한 연구이다. 특히, 다양한 단체급식소의 유형에 근무하고 있는 영양사들의 급식정보시스템의 활용정도는 급식소의 운영효율성에 영향을 주고 있으며 급식의 가장 중요한 요인중 하나인 메뉴관리요인 운영의 효율성에 미치는 영향에 대해 실증분석하려고 하였다. 연구결과는 다음 3가지로 정리되었다. 첫째, 급식소 영양사의 근무경력과 급식정보시스템 운영시 메뉴 관리업무요인에는 유의적인 결과가 있는 것으로 해석되었다. 둘째, 급식소별 식사제공(끼니)수의 차이는 급식정보시스템 운영시 메뉴관리요인에 유의적이지 않은 것으로 분석 되었다. 셋째, 급식정보시스템을 운영하는 영양사의 학력은 메뉴관리요인에 유의적인 것으로 해석되었다.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2002년도 가을학술발표대회 디자인학 연구
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• pp.158-159
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• 2002

• 한국비블리아학회지
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• 제30권4호
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• pp.5-27
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• 2019

본 연구는 국내 박물관 웹 사이트의 메뉴구조 및 콘텐츠 분석을 통하여 박물관 웹 사이트 메뉴구조의 발전방향을 제시한 것이다. 이를 위하여 국내 27개의 국립·공립·대학 박물관을 대상으로 메뉴구조를 콘텐츠 영역으로 구분, 정리하고 인포메이션 아키텍처의 구성요소인 조직화 시스템, 레이블링 시스템, 내비게이션 시스템의 측면에서 분석하였다. 본 연구의 결과, 적절한 폭과 깊이의 계층구조, 명확하고 일관성 있는 레이블 사용, 소장품 검색 기능 제공 및 소장품 현황 업데이트, 웹 사이트 오류에 대한 즉각 수정, 웹 사이트의 지속적 관리 등을 발전 방안으로 제시하였다.

• 한국컴퓨터정보학회논문지
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• 제21권8호
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• pp.49-55
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• 2016

In this study, we proposed the social map system prototype for intelligent crime prevention. For developing the social map system prototype, functional requirements were derived through the analysis of related cases and preceding studies. Derived requirements are providing a variety of map-based safety information, using crowdsourcing data such as SNS, connecting to intelligent CCTV. To satisfy these requirements, the prototype is developed with four main menus: the integrated search menu including social media data, the safety map menu providing a variety of safety and danger information, the community map menu to collect safety and danger information from users, and the CCTV menu providing the link to intelligent CCTV. The social map for intelligent crime prevention in this study is expected to greatly enhance the safety of local community with the provision of prompt response to risk information, safe route, etc. through actual service and user participation.

• 산업경영시스템학회지
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• 제28권4호
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• pp.55-62
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• 2005

This paper describes the experiment that investigated the possibility of design and evaluation of the usability of earcon applied to voice menu. The earcon has functions in providing navigational cue in the hierarchical menu, and also can be applied to voice menu for improving the recall rate and the response time. In this experiment, participants identified their location with the help of earcon applied to the voice menu with the various earcon parameters. In detail some participants listened to the good quality sound of voice menu using the structured earcon, and they recalled the location they heard. Other participants listened to the good quality sound of voice menu without earcon, and they recalled the location they heard in the same manner. And the response times were checked through their answers. On analyzing the results, we found the earcon applied to voice menu showed the increase of recalling rate from what they heard during experiment. That is the performance of task was better with earcon applied to voice menu than with voice menu without earcon. In the earcon applied to voice menu test, it showed the accuracy of 92.50%, but in voice menu without earcon test, people could only recall 66.25% among given questions. The response time was reduced from 4.98 sec to 3.85 sec. In addition, this experiment showed the 87.5% of participants preferred the earcon applied to voice menu.

• 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.