• 한국조리학회지
• /
• 제8권3호
• /
• pp.39-56
• /
• 2002

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.

• 대한지역사회영양학회지
• /
• 제20권5호
• /
• pp.338-350
• /
• 2015

Objectives: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. Methods: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. Results: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. Conclusions: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제16권2호
• /
• pp.135-151
• /
• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• 한국콘텐츠학회논문지
• /
• 제20권3호
• /
• pp.390-399
• /
• 2020

본 연구는 특급호텔의 소규모연회 메뉴프로모션에 대한 이용고객의 주관적 인식을 파악 하고자 서울지역을 중심으로 소규모 연회 메뉴프로모션을 이용한 고객을 대상으로 Q방법론을 적용하여 분석을 시도 하였다. 유형분석을 한 결과, 총 4가지로 도출되었다. 제 1유형(N=4): 연회 메뉴 구성 비교 형(Banquet menu configuration comparison type), 제2유형(N=5): 연회 음식 위생 추구 형 (Banquet food hygiene-seeking at a Type), 제 3유형(N=3): 연회 메뉴 품질 만족 형 (Banquet menu quality satisfied type), 제 4유형(N=6): 연회 코스 중점 형(Banquet course focus type)으로 각각의 유형마다 서로 다른 특징이 있는 것으로 분석되었다. 본 연구를 바탕으로 향후 특급호텔의 소규모 연회 메뉴프로모션의 발전 방향성과 국내 호텔업의 호황 그리고 서비스 품질에 관한 연구의 기초자료로 활용될 것으로 판단되며, 주관적 분석 결과를 통해 시사점을 제공하고자 한다.

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

• 대한지역사회영양학회지
• /
• 제5권2호
• /
• pp.217-224
• /
• 2000

The purpose of this study is to develop a computer-assisted nutrition counseling program for dietitians in elementary school foodservice. The program consists of four menus. The first menu is to assess the general status of the body, such as ideal body weight, obesity index, and physical development based on age, sex, height, and weight. The second menu is a dietary analysis program with respect to the Korean recommended dietary allowance. The third menu can be used for nutrition counseling to give suggestions about food habits and physical activities. The fourth menu is the data printing function to give consultations for clients which can be used for monitoring. This program can help dietitiants to provide nutrition counseling in the practice of elementary school food service.

• 동아시아식생활학회지
• /
• 제15권6호
• /
• pp.773-781
• /
• 2005

Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were $44.9\%$ and females were $55.1\%$, aged between $30\~40$ years old. The percentages of no risk, borderline, and at risk, in the stress level of subjects, were 48.3, 16.5 and $35.2\%$, respectively. Most of the subjects, $61.8\%$, had normal food habit and $29.2\%$ had bad food Habits. The ideal costs of meals were $3,000\~5,000Won$ for breakfast$(57.3 \%)$, $5,000\~10,000Won$ for lunch$(54.7\%)$, and $10,000\~20,000Won$ for dinner$(38.2\%)$. Subjects under high stress answered 0 need a dietary supplementation for stress release. This study also showed that $92\%$ of the subjects under stress were willing to visit restaurants which have stress-release menus. In conclusion, adults who are under stress are shown to be interested in stress and nutrition management and they are willing to visit restaurants providing stress-release menus.

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

• 한국식품조리과학회지
• /
• 제29권3호
• /
• pp.257-265
• /
• 2013

The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

• 한국지역사회생활과학회지
• /
• 제17권1호
• /
• pp.165-173
• /
• 2006

The farmers' nutritional condition can not be compared with other citizens according to the Korean National Health & Nutrition Examination Survey, and based on other literature reviews. These farmers have either less access to educational materials or have no idea and do not understand the importance of nutritional education. The purpose of this study is to develop an appropriate reading material on nutrition to educate the farmers. To do this, the first step was to gather sufficient available materials for the review of related literature. Second, a survey was conducted to assess the needs of farmers and extension workers for educational materials on nutrition. The results showed that the farmers preferred the following topics: Menu Planning or Menu for Health' (62.1%), Dietary Assessment (49.7%), Dietary Guideline for Farmers (35.7%), and Cooking Method and Recipe (32.6%). They also preferred the booklet type (62.7%). These materials basically contained literature review, lesson plan, and needs assessment. The booklets contained in detail: 1) Dietary assessment - nutritional assessment, and assessment of meal 2) Dietary guidelines for farmers - reduce salt intakes, eat calcium-rich foods, ideal body weight, reduce alcohol-drinking and smoking, tips on eating soybean, eat meat and fish, tips on eating fruits, eat shellfish and seaweeds, and tips on eating dietary fibers, and 3) Plan a meal - menu planning and sample menu by farming patterns. Finally, the text of the final material was improved by the graphic designer using Quark Express 3.3, Photoshop 6.0, Illustrator 10.0, and Painter 8.0. The booklet has 46 pages and divided into three chapters. This contains simple and affordable recipes and provides some helpful tips for dietary and changing lifestyles. This booklet is made available for farmers and other groups interested in nutrition education.