• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• 한국조리학회지
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• 제20권1호
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• pp.89-104
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• 2014

본 연구는 소비자들의 성별, 결혼여부, 연령, 최종학력, 직업, 월평균 소득 등과 같은 인구통계학적특성에 따라 다양한 메뉴 즉, 업종, 식재료, 조리법, 맛, 음식온도 등에 대한 선호도를 살펴보고자 하였다. 본 연구의 목적을 달성하기 위해 대구 경북지역의 커피숍, 지하철 등에서 일반 소비자를 대상으로 설문조사를 실시하였다. 조사는 2013년 1월 5일부터 1월 10일까지 약 6일간 진행되었고, 307부가 최종분석에 사용되었다. 분석결과 인구통계학적특성에 따라 업종 별(한식, 양식, 중식, 일식, 뷔페, 약선음식, 분식)에 따라 가장 많은 차이를 보였다. 그 차이를 살펴보면, 결혼여부, 연령, 학력, 직업에 따라 유의한 차이를 보였다. 대체로 기혼자는 한식과 약선음식을 선호하는 것으로 나타났고, 미혼은 양식, 중식, 뷔페, 분식 등을 더 선호하는 것으로 나타났다. 또한, 젊은 소비자들은 양식, 중식, 뷔페, 분식을 선호하는 것으로 나타났고, 연령대가 높은 소비자들은 한식을 더 선호하는 것으로 나타났다. 또한, 미혼자이면서 젊은 소비자는 쇠고기, 돼지고기 메뉴를 좋아하고, 기혼자이면서 40대 이상인 소비자는 야채메뉴를 좋아하는 것으로 나타났다. 아울러 40대 이상보다 30대 이하가 볶음 메뉴와 튀김메뉴를 더 좋아하는 것으로 나타났다.

• 한국조리학회지
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• 제8권3호
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• pp.21-37
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• 2002

The purpose if this study is to analyze the psychological preference of Family Restaurants and their behavioral characteristic and its segmentation, positioning, new product development and marketing min. Result of analysis, index and type of MBTI psychological preference are related to Family Restaurant Choice attributes intimately. Specially, "Menu composition reflected restaurant image", and "Providing of corresponded value to price"were shows considerable difference according to psychological preference. And "Providing of the corresponded value to price"of Value, Price and Image Factor, indexes, types, including all the other aspects, shows the most considerable difference. Therefore, all market of Family Restaurant when inventing or designing a menu, they should consider restaurant′s concept and image to manage a menu, and keep in mind that all customer take "value"at up most importance.

• 한국지역사회생활과학회지
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• 제26권4호
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• pp.683-696
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• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• 한국콘텐츠학회논문지
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• 제9권4호
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• pp.72-80
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• 2009

디지털 컨버전스 시대에 접어듬에 따라 디지털 텔레비전 수신 모듈의 폭발적인 수요에 맞추어 사용자의 편의성을 강조한 디지털 TV GUI가 중요해지고 있다. 본 논문에서는 HDTV MPEG 수신 모듈의 구동을 위한 메뉴 선택 방식의 GUI를 설계하고 구현했다. 이는 기존의 유저 인터페이스가 가지는 단점들을 극복하고, 사용자에게 보다 친숙하고 편리함을 제공할 수 있는 구조를 가지고 있다. 메인 메뉴를 구성하기 위한 윈도우를 생성하고 메뉴 항목들을 $1{\times}3$ 구조로 화면의 상단에 배치하였다. 그리하여 메인메뉴와 서브메뉴 그리고 하위 메뉴를 한 개의 화면에 표시되도록 구성하였다. 그리고 새로 제작한GUI스타일과 아이콘을 적용함으로써 메뉴 선택 방식의 GUI를 완성하였다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.250-260
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• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• 한국콘텐츠학회논문지
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• 제10권12호
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• pp.1-9
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• 2010

당뇨병은 대사질환의 일종으로 고혈당을 특징으로 하며, 고혈당으로 인하여 여러 증상 및 징후와 합병증을 유발하여 삶의 질을 급격히 저하시킨다. 당뇨병의 예방 및 치료를 위해서는 식이, 운동, 약물 처방 등이 있지만 무엇보다도 체계적인 식단 관리가 필수적이다. 본 논문에서는 체계적인 당뇨병 관리를 위해서 스마트폰 기반의 개인 맞춤형 식단 관리 시스템을 제안한다. 현재 대부분의 당뇨병 환자의 식단 서비스는 영양사나 의사의 주관적인 판단으로 식단을 처방하며 상황 및 개인의 선호도는 반영 되지 않는다. 제안하는 시스템은 당뇨식단을 계절, 날씨, 시간, 선호도에 맞추어 제공한다. 특히, 스마트 폰 서비스로 구현하여 언제 어디서나 장소에 제한받지 않고 사용자에게 레시피 및 개인화된 식단을 제공하며, 사용자의 간단한 조작만으로도 손쉽게 식단 변경이 가능하다.

• Nutrition Research and Practice
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• 제12권3호
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• pp.243-250
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• 2018

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS: Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS: The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

• 대한인간공학회지
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• 제31권2호
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• pp.309-317
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• 2012

Objective: The aim of this paper is to inquire into the influences form factors and control types affect a search time and comfort at list menu of full touch phone. Background: Various studies have been proceeded that are related to the optimum touch area for enhancing usability of control and legibility in mobile touch device. In the environment of list menu which is widely used to provide various information effectively, however, not only comprehensive consideration for legibility and control is to be seek but also research for control type which is to scroll a list. Method: This study executed form factor experiment to inquire into the influence that font size, height of row and fixed area affect searching time and comfort in the while information processing even if the information on the list is unsorted in alphabetical order. Among the result of form factor experiment, control type experiment was executed by selecting shortest performance time, highest legibility comfort and control comfort. Control type experiment was implemented to figure out the influence which existing flicking type, scrolling bar type, newly established button page type and button raw types affect performance time and subjective comfort depending on location of the information. Results: Font size 12pt, height of row 7mm and fixed area 15mm was shortest performance time and got highest comfort and legibility score in form factor experiment. A Button page which was newly proposed type was shortest performance time and got highest comprehensive comfort in control type experiment. Conclusion: Form factor experiment showed similar results with the study through reading a long passage of character or controlling a grid icon type. However, height of row turned out to affect not only touch area for control but also legibility by ruling space between the lines. Button page type which was newly proposed showed shortest performance time and got highest comprehensive comfort. Because Button page type needs few finger movements than other control types and implements search in the fixed form, unlikely other type which list keeps moving. Application: This study should be applied in deciding form factors and control type for scroll when designing a list menu of full touch phone.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2003년도 춘계공동학술대회
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• pp.480-486
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• 2003

Due to rapid computerization of many consumer electric products, user interface of digital products comes an important issue for the user satisfaction. Although Menu Driven Interface are frequently employed for user interfaces on many digital products, there still exists many problems. This study attempts to apply to usability guideline digital camera through the review. And the study also an alternative devises design for digital product menu interface. The general type design guidelines include menu depth/breadth, information architecture, categorize and consistency among design components.