• 한국콘텐츠학회논문지
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• 제21권4호
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• pp.67-76
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• 2021

모바일 앱으로 과제를 수행할 때에 트리-뷰 메뉴의 외적인 구조에 따라 사용성이 달라지고, 메뉴의 배열이 사용자가 기대하는 스크립트와 다를 때에 사용성이 떨어지고, 그리고 과제의 복잡성에 따라 이 둘의 효과가 달라진다는 연구가설을 검증하였다. 이를 위하여 대학생 참가자들이 기대하는 숙박 예약 스크립트를 작성하였으며, 과제완료시간과 오반응률을 종속변인으로 하는 실험을 설계하였다. 실험은 예약 시스템 프로토타입을 스마트폰에 구현하여 실시하였다. 그 결과로 과제가 복잡할 때에 수행이 전반적으로 불리한 가운데, 구획메뉴의 수월성이 과제가 복잡할 때에 두드러졌으며 복잡한 과제에서 메뉴의 배열이 기대와 일치할 때에 긍정적인 반응이 관찰되었다. 이러한 결과를 논의하여 모바일 화면에 절차적인 메뉴를 설계할 때에는 작업기억의 부담을 최소화하는 방안을 마련하고, 과제에 맞는 트리-뷰가 무엇인지를 고민하고, 그리고 복잡한 과제에서는 사용자가 기대하는 스크립트에 준하여 메뉴를 배열하여야 한다는 사실을 발견할 수 있었다.

• 대한인간공학회지
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• 제18권3호
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• pp.87-103
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• 1999

The present study employed an experimental usability testing technique to explore cognitive engineering characteristics of WWW. Based on the results of our previous study which employed non-experimental methods such as questionnaire and heuristic evaluation method, this study used a behavioral performance-measurement technique to evaluate the usability of a domestic web-site design. Specifically, we revised the menu and document structure of the original 'Movie-Friend' site to solve the design problems which were extracted from the results of the heuristic evaluation method of our previous study. Exp. 1 compared the relative navigation efficiency of the original frame menu site and the revised pop-up toolbar site, and Exp. 2 compared the toolbar menu site and the revised frame site. As a result of Exp. 1, the revised pop-up toolbar site showed improved navigation efficiency compared to the original site, as indicated by the mean latency and the number of pathways to reach the target page. However, we found no performance difference between the frame site and toolbar site in Exp. 2.

• 한국식생활문화학회지
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• 제21권5호
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• pp.491-499
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• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.213-242
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• 1998

Even in the best of economic environments, restaurants menu pricing is a serious concern to those in the food service industry. During times of rapid inflation, closer government regulation of compensation practices, and limited gains in worker productivity, the decisions regarding the proper charge for menu items become increasingly important. In addition to many operational and managerial factors, an important ingredient in the food service enterprise's success is its ability to meet the market by providing the value expected. The contribution-margin approach to pricing described above is familiar to cost accountants, who will also recognize that it admits of much elaboration before it can become a tool for day-to-day decisions. But the system probably has the greatest promise for multi-unit companies, where the cost benefit ratio of additional refinements improves in proportion to the number of operations. For example, the analysis required to specify the demand function better becomes less expensive if the findings can be applied to the pricing structure of numerous units. In any of its many adaptations, the essence of the integrated menu pricing system remains its ability to bring together the relevant revenues and costs with the operator's sense of the market and competitive environment to suggest prices that maximize profits.

• 한국식생활문화학회지
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• 제12권4호
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Communications for Statistical Applications and Methods
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• 제30권5호
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• pp.485-499
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• 2023

This study aimed to predict the number of meals served in a group cafeteria using machine learning methodology. Features of the menu were created through the Word2Vec methodology and clustering, and a stacking ensemble model was constructed using Random Forest, Gradient Boosting, and CatBoost as sub-models. Results showed that CatBoost had the best performance with the ensemble model showing an 8% improvement in performance. The study also found that the date variable had the greatest influence on the number of diners in a cafeteria, followed by menu characteristics and other variables. The implications of the study include the potential for machine learning methodology to improve predictive performance and reduce food waste, as well as the removal of subjective elements in menu classification. Limitations of the research include limited data cases and a weak model structure when new menus or foreign words are not included in the learning data. Future studies should aim to address these limitations.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 2부
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• pp.399-404
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• 2008

사용자 중심의 메뉴 기반 인터페이스를 설계하기 위해서는 인간의 지식 구조를 이해하는 것이 중요하다. 인간의 지식 구조를 이해하게 되면, 인터페이스를 통해서 전달된 자극들이 만들어낸 개념들이 어떠한 관계를 가지고 정신 모형(mental model)을 형성하고 있는지 알 수 있다. 인간의 지식 구조는 MDS (Multidimensional Scaling)과 Trajectory Mapping을 이용하여 Visual Concept Map 으로 나타낼 수 있고, 이것을 바탕으로 인간의 지식구조를 시각적으로 이해할 수 있다. MDS 는 인간의 머릿속에 자리잡고 있는 개념들의 상대적 위치를 알려주고, Trajectory Mapping 은 개념들 간의 연결 상태를 보여준다. 즉, Trajectory Mapping 을 통하여 개념들 간악 인지적 정보를 알 수 있다. 본 연구에서는 MDS 와 Trajectory Mapping 을 이용하여 핸드폰 메뉴로부터 전달 받은 시각적 자극들에 악해 형성된 개념들에 대한 인간의 지식 구조를 Visual Concept Map 으로 시각화하였다. 그리고 이렇게 시각화된 지식 구조를 바탕으로 메뉴 구조를 개발하였다. 본 연구 결과, MDS 와 Trajectory Mapping 을 이용한 인간의 지식 구조의 시각화는 사용자 중심의 메뉴 기반 인터페이스를 설계하는데 유용하게 쓰일 수 있을 것으로 보인다.

• 한국산학기술학회논문지
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• 제22권1호
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• pp.251-256
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• 2021

본 연구는 언택트 시대로 인해 인터넷 쇼핑 인구가 증가함에 따라 데스크톱 환경에서의 쇼핑몰 이용 시 가장 많이 사용하게 되는 내비게이션의 사례를 분석하고자 하였다. 이에 쇼핑몰의 탐색에 있어 구조적 탐색 유형에 따라 GNB와 LNB의 종류와 유형을 분석하고 그 구성요소를 알아보았다. GNB는 탐색구조의 최상위 요소로 콘텐츠 섹션의 레이블 구성을 바탕으로 사용자의 탐색을 유도하며 컬러, 텍스트, 아이콘, 이미지 요소를 배치할 수 있다. LNB는 드롭다운, 플라이아웃, 드롭라인 그리고 메가 메뉴의 형태로 분류할 수 있었다. 본 연구에서는 사용자가 많이 사용하는 오픈 마켓 중지 마켓과 인터파크의 내비게이션 구조를 분석하였다. 지 마켓의 GNB는 2단 구조로 컬러, 텍스트, 이미지, 아이콘 요소가 사용되었으며 인터파크는 3단 구조의 수평 레이블로 구성되어 있었다. 인터파크의 GNB는 지 마켓과는 달리 일시적인 콘텐츠 섹션인 계절 레이블에 뱃지를 두어 시선을 유도하였다. 두 쇼핑몰의 LNB는 모두 좌측에 배치된 로고 하단에 수직 텍스트 형태로 배치된 카테고리 메뉴에 마우스 오버하면 플라이아웃 메뉴가 돌출되며 플라이아웃 메뉴는 메가 메뉴의 레이아웃으로 구성된 복합 구조를 가지고 있음을 알 수 있었다. 본 연구는 인터넷 쇼핑이 증가하고 있는 요즘 쇼핑몰의 GNB와 LNB를 분석하여 사용자 경험 요소를 밝히는데 의의가 있으나 오픈 마켓 외 소셜 커머스나 대형 마트와 같은 타 쇼핑몰이 분석을 함께 하지 못한 것은 한계로 남는다.

• 대한인간공학회지
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• 제28권4호
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• pp.147-154
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• 2009

The tactical computer is currently being developed and installed in armored vehicles and tanks for reinforcement. With the tactical computer, Korea Army will be able to grasp the deployment status of our forces, enemy, and obstacles under varying situations. Furthermore, it makes the exchange of command and tactical intelligence possible. Recent studies showed that the task performance is greatly affected by the user interface. The U.S. Army is now conducting user-centered evaluation tests based on C2 (Command & Control) to develop tactical intelligence machinery and tools. This study aims to classify and regroup subordinate menu functions according to the user-centered task performance for the Korea Army's tactical computer. Also, the research suggests an ergonomically sound layout and size of main touch buttons by considering human factors guidelines for button design. To achieve this goal, eight hierarchical subordinate menu functions are initially drawn through clustering analysis and then each group of menu functions was renamed. Based on the suggested menu structure, new location and size of the buttons were tested in terms of response time, number of error, and subjective preference by comparing them to existing ones. The result showed that the best performance was obtained when the number of buttons or functions was eight to conduct tactical missions. Also, the improved button size and location were suggested through the experiment. It was found in addition that the location and size of the buttons had interactions regarding the user's preference.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.