• International Journal of Contents
• /
• v.5 no.2
• /
• pp.20-25
• /
• 2009

The purpose of this study is to seek new u-business services in restaurant management. Using the concept of business model methodology in family restaurant management domain, this study identifies customers' needs in services at the stage of management of purchase of materials, the production management, and the sales management. In addition, this study suggests two killer applications of a family restaurant management linking with the latest ubiquitous computing technologies: the service of the customer-oriented menu recommendation and the service of the inventory-oriented menu recommendation. These findings may offer practical insights in the context of ubiquitous service model of restaurant management.

• Journal of the Korean Home Economics Association
• /
• v.24 no.3
• /
• pp.85-95
• /
• 1986

This study was to form a desirable dietary life plan for Koreans, to obtain basic materials for understanding the concept of sanitary life and to prevent waste of food resources. In order to execute these purposes we made up questionnaires and distributed them to 200 restaurant managers and 1955 customers in Seoul. As a result, the restaurant managers and customers all had proper knowledge of the purposes of the order menu system which is conducted to improve public sanitation and to save food. Nevertheless the habit of the Korean people's dietary life has not fixed yet. Therefore, according to the survey it was shown that there should be more new work in recognizing the importance of this field by active public relations.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.811-820
• /
• 2010

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

• The Journal of Korean Association of Computer Education
• /
• v.12 no.6
• /
• pp.69-79
• /
• 2009

The current user interface (UI) of NEIS school affairs business system is not efficient in conducting the business because of complicated data input forms as well as unharmonious connection between similar items and functional menu. In the paper, the term UI means a comprehensive concept including input/output, input/output related functionality, and menu configuration for users to perform their tasks. The first survey, carried out with one hundred teachers at three elementary schools of Kyeonggi-do, shows that the UI problems of the system are manual inputs, inconvenient menu configuration, disconnection between academic calendar and educational process, complexities of managing attendance report and curriculum evaluation, etc. We have improved the UI design by providing more efficient input method and more systematic menu configuration compared to the current system, and then evaluated the design through the second survey. Evaluation results show that users prefer the proposed UI design especially from the viewpoint of user-friendly input interface and user-oriented view composition.

• Journal of the Korea Society of Computer and Information
• /
• v.15 no.9
• /
• pp.77-85
• /
• 2010

As various convergency products have been actively developed, the study on user interface has been conducted a lot, and for more specific direction, users' experience-oriented user interface from user-oriented studies is recently developed. Such a tendency aiming to focus on product development to express users' emotion, the next step in the user-oriented development had difficulties in an objective approach, so the data based on previous users' experiences were presented as the basic data to establish user interface design process with grounds and design direction, and therefore it is available to show more specific and objective grounds. From this perspective, such psychological variables showing users' experiences like age and job are studied through surveys of users at the development of products, and products according to the variables are released. On the other hand, the products considering psychological difference distinguishing users' experiences as the cultural cap are not progressed yet. Despite the understanding of cultural difference, its decisive grounds are hard to distinguish like age, and job. Therefore, the cognitive concept about how to design menu information structure according to accident types that can be considered regarding user interface design among theoretical backgrounds about cultural difference. As the category according to the range of things among accident types, it is divided into analytical type and relational type to conduct a test on similarity and relations about the representative digital TV's menu information of the convergency product. As the result, analytical type and relational type showed difference and this study aims to use menu information concept considering this difference as explanatory variables of the users' experience-oriented development.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.295-312
• /
• 2016

Thus purpose of this study is to examine the structural relationship among the LOHAS image of hotel restaurants, customer well-being menu preference, emotional responses, customer satisfaction, and customer loyalty. To test the hypotheses, a survey was conducted of luxury hotel customers in Busan and Seoul. Of the 400 questionnaires distributed 341 was used final analysis. For the hypotheses testing, frequency analysis, reliability and validity analyses SPSS was used while AMOS was employed to examine the relationship among the measured concepts. The results of testing are shown as follows: LOHAS image of hotel restaurants does have a positive effect on well-being propensity, as well as on customer emotional responses. The cooking function factor of well-being propensity results in a negative emotional responses, while the attractiveness factor of well-being propensity brings about a positive emotional responses. Emotional responses positively affect customer satisfaction, which then positively influences customer loyalty. The arising concept of LOHAS in the service industry can help to develop new menu items for LOHAS or well-being oriented customers. In particular, well-being menu propensity and emotional responses may become more important considerations in marketing strategy formation. This thesis provides a theoretical background of LOHAS image, well-being menu propensity, and emotional responses.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 2001.04a
• /
• pp.182-187
• /
• 2001

This study deals with CARS (Computer Aided ROMUM System) which is a computer version of ROMUM (RObot Modularization of the Unit Motion). ROMUM was a method developed by the concept of modularization of the unit motion of robots. Because CARS is a computer assisted method of menu-driven type for human interface, this method can be easily applied for analyzing the work motion and measuring the execution time of robots. Therefore, it will be helpful for reducing the analysis effort and time of robot work.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2007.05a
• /
• pp.47-48
• /
• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• Journal of the Ergonomics Society of Korea
• /
• v.26 no.4
• /
• pp.65-73
• /
• 2007

This study evaluated the short message service (SMS) and multimedia message service (MMS) usability of mobile phones and wireless internet services by performance failure rates and flowcharts that adopted the concept of state diagrams. Forty-eight participants who had an experience of using mobile phones were recruited by posting an advertisement on websites for the experiment. They carried out both SMS and MMS tasks with the mobile phones of LG Cyon and Samsung Anycall as well as the wireless internet services of LGT ez-i, KTF magicN, and SKT NATE. In general, Cyon had the lower performance failure rate than Anycall for SMS, and ez-i had the lowest performance failure rate than the other services for MMS. More specifically through the workflow analysis, most participants used hot keys to take 7-8 steps to send a SMS including a symbol and had a difficulty in typing the symbol. They also took 10-11 steps to send a MMS after taking and attaching two pictures. Anycall, magicN, and NATE had significantly large error and failure rates due to the limited option of the menu paths that users could take and poor compatibilities of menu names and between menu and navigation keys. This study showed the possibility of use of flowcharts for systematic and specific usability evaluation methods and found the causes of performance errors and failures with mobile phones and wireless internet services to provide insight into their design.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.107-121
• /
• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.