• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.147-153
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• 1999

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.28 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.423-434
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• 2000

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Culinary science and hospitality research
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• v.4
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• pp.437-453
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• 1998

As hotel industry is growing more and more with increasing income and free time, departments of Rooms and Food & Beverage(F&B) in hotels are getting more important. Especially F & B department in hotel has been playing an important role in marking 39.9% of total revenue. It is certain that F & B will be more crucial. The printed menu is an extremely important marketing tool in order to increase profits. A well-designed and well-produced menu can afford to promote efficiencies in the kitchen, to get practical service system, to save the time and to provide customers with good food. A well-designed menu can also draw to reduce expenditure on wage and food stuff.

• Proceedings of the Korean Society of Rural Planning Conference
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• 1998.03a
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• pp.15-16
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• 1998

It was studied Horticultural field by ARC/lNFO software, applicated on GIS- management information system, which dealt with graphic and attribute data together. This result obtained was summarized as follow : 1. It would be to output about position, attribute and photographic data of this horticultural farm through AML. 2. It would be easy to use with internal interface which is composed in basic function menu and application menu. 3. It would be good to plant Water melon and Tomato in this Horticultural farm. 4. The method which applicated overlay and analysis would be need to manage farming data in this horticultural farm and to develop a dynamic decision support system interfaced with GIS.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.325-337
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• 2000

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to food waste. The data were collected from 620 housewives in Jeonbuk area but, except for 134 case not eating out . The 66.9% of subjects ate eating out 1 to 2 times monthly. The younger in age, higher in education level and employed housewives, higher in monthly income have a more increase in eating out frequency. In the 50.8% of subjects food rest was rare when eating out. The higher in educational level and higher in monthly income have an inclination to more food waste. The 51.4% of subjects don't know [Good Menu System]. We housewives should order a planned and moderate food amount when eating out, and make an effort normally anywhere for the reduction of food waste, and then the wasted food and food rubbish will be reduced. Besides this, the restaurants should practice [Food Bank] & [Good Menu System] and the academic world should make further researches on this field. Moreover the government administration should enlighten the people and have a public information for the more reasonable food culture.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• Journal of the Korean Institute of Telematics and Electronics A
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• v.31A no.10
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• pp.10-20
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• 1994

This paper presents a CATV SMS (Status Monitoring System) using HDLC (High Level Data Link Contorl) protocol and the system implementation.The system specifications were derived from the analysis of technical status and requirement of the domestic CATV industry. For the interoperability with a global network management system in the future, HDLC protocol was adopted in the system. The system performance was improved by using the communication controller chip and the large data buffer. For reducting the communication problems induced by accumulated noise in up-stream data channels, the system was designed that the different communication channel can be assigned to each proper mass of terminal. The operating software was designed with menu driven user interface and have various functions for the convenience of users. The test result of the implemented system at the experimental network showed good performance and suitability for a coaxial CATV Status Monitoring System.

• 제어로봇시스템학회:학술대회논문집
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• 1990.10a
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• pp.170-174
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• 1990

The information with regard to the working range of lathe, cutting tool, cutting condition is managed as Database system for turning operation as one part of CAM system. Data with regard to the working range of lathe, cutting tool, cutting condition are stored by the DBMS(Data Base Management System) and can be added, modified, deleted and retrieved for realtime usages. Data stored in Database system are searched to select the most proper cutting tool and cutting condition with the input data fed from the design stage. Codes in regards to tool shape are displayed on graphic mode for easy selection for user and thus presents a good decision support for tool selection. The system developed in this work is operated by the pull down menu on the IBM PC/AT personal computer, or compatible series.