• 대한산업공학회지
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• 제30권1호
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• pp.17-26
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• 2004

In this study, the usability evaluation of a menu-structure was performed using spreading activation model with respect to human's memory retrieval. Spreading Activation Model is effectively used to understand the process of information retrieval, so it can be used as a theoretical background for modeling of the process of human's information retrieval. For spreading activation test (SAT), subjects were presented with 67 pairs of menu titles, which consist of a menu title in the high level menu item and a menu title for the next lower level menu item, from Korea University's web site. For performance tests, three scenarios were developed with longer reaction times and ambiguous associations found in the SAT to reflect the existing problems of the website. As a result, the SAT was found to bean effective tool to enhance the website usability because the SAT could bea substitute for the performance test with a high correlation $({\rho}=0.735,\;{\alpha}=0.05)$. After remaining menu titles with slow reaction times and ambiguous associations found in SAT, the website usability was significantly improved with faster reaction times and less ambiguous associations proven with smaller number of web-page visits. Therefore, the SAT could be used as a methodology to design and evaluate the user-centered menu structure related to human's association structure.

• 대한인간공학회지
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• 제28권1호
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• pp.1-7
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• 2009

As products are getting more diverse and new products are entering the market faster, customers have trouble learning how to use them. User-oriented menu structures may solve this problem. In order to design user-oriented menu structures, spreading activation theory has been studied. The spreading activation test shows that the strong associative relationship between words has shorter response times. Based on the spreading activation test, asymmetric spreading activation was introduced and a hypothesis that in a well-designed menu structure, association between upper-low menu pairs is not affected by an activation direction was tested for this study. In this study the menu of a cellular phone (Model: SPH-w2900) was extracted, and underwent 1st spreading activation tests. Then, on each menu pair, response time differences (asymmetric transition) by accuracy and directions were analyzed to find out problems in labels and improve menu structures and vocabulary. Second spreading activation tests were conducted to check whether asymmetric transitions decreased. The results showed that response time differences (asymmetric transition) for activation directions were found to be dropped significantly. Asymmetric transitions in spreading activation presented in this study will be helpful to define user-oriented menu structures.

• 한국식생활문화학회지
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• 제21권3호
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• pp.270-279
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• 2006

This study was designed to : (a) analyze the menus of the French restaurant in tourism hotel using the menu analysis techniques of Kasavana & Smith and Pavesic, (b) compare the characteristics of the two analysis techniques. The calculations for the menu analysis were done using the MS 2000 Excel spreadsheet program. The menu mix % and unit contribution margin were used as variables by Kasavana & Smith and weighted contribution margins (WCM) and potential food cost % (PFC%) by Pavesic. In two cases, a four-cell matrix was created and menu items were located in each according they achieved high or low scores with respect to two variables. The items that scored favorably on both variables were rated in the top category (e.g., star, prime) and those that scored below average on both were rated in the lowest category (e.g., dog, problem). While Kasavana & Smith's method focused on customer's viewpoints, Pavesic's method considered the manager's viewpoints. Therefore, it is more likely to be desirable for decision-making on menus if the menu analysis techniques chosen is suited to its purpose.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2006년도 학술대회 1부
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• pp.419-424
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• 2006

본 연구는 데스크탑 PC 환경에서 사용될 수 있는 다양한 적응형 메뉴 인터페이스의 사용성을 평가한다. 선택 빈도에 따라 자동으로 변화하는 2가지 방식의 Adaptive menu와 사용자가 메뉴 내에서 원하는 항목의 위치를 직접 변경하는 Adaptable menu의 사용성을 일반적으로 많이 이용되는 Traditional menu와 비교하기 위해 사용자를 동원한 평가 실험을 수행하였다. Adaptive menu에는 선택 빈도가 높은 메뉴 항목이 메뉴의 상단으로 이동하는 Adaptive split menu와 자주 선택되는 항목이 굵은 글씨로 표현되는 Adaptive style menu가 포함된다. 각 방식의 적응형 메뉴가 자주 선택되는 메뉴 항목의 변화에 따라 얼마나 민감하게 영향을 받는지 비교하기 위해, 두 개의 각기 다른 선택 빈도 분포가 이용되었다. 각 실험 조건 별로 사용자가 메뉴 항목을 선택하는 데 걸린 시간과 오류 회수를 측정하였으며, 피실험자로 하여금 시인성, 효율성, 전반적 선호도 등의 주관적인 만족도를 평가하도록 하였다. 각각의 종속 변수들은 분산 분석(ANOVA), Chi-square test, Friedman test 등의 기법을 이용해 분석되었다. 분석 결과, Adaptable menu가 다른 방식의 메뉴들에 비해 수행도와 만족도 모두 높은 것으로 나타났으며, Adaptive split menu는 상대적으로 현실적인 조건 하에서 큰 효용을 갖지 못하는 것으로 나타났다. Adaptive style menu는 수행도 측면에서는 일반적인 메뉴와 큰 차이가 없었지만, 자주 선택되는 항목을 쉽게 파악할 수 있게 해 주고, 선택 빈도의 변화에도 민감하지 않기 때문에 사용자들에게 선호되는 것으로 나타났다. 본 연구의 결과는 데스크탑 PC의 적응형 메뉴 설계에 대한 이용될 수 있으며, 추후 휴대용 정보기기의 적응형 메뉴에 대한 사용성 연구의 기초 자료로도 활용될 수 있을 것으로 기대된다.

• 한국조리학회지
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• 제12권1호
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• pp.126-143
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• 2006

The purpose of this study is to analyze menu-related research. The findings are as follows. First, menu-related studies have concentrated on menu engineering, menu management, menu development. Therefore, researchers must be diversified the field of researches. Second, methodology of menu-related studies has concentrated on survey research and literature research. Therefore, experiment research and case study must be done. Third, the objects of menu-related research have centered on hotels and family restaurants, so researchers should study diverse objects. Finally, techniques of statistics must be applied in various ways.

• 한국식생활문화학회지
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• 제23권5호
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• pp.595-604
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• 2008

This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

• 대한인간공학회지
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• 제32권2호
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• pp.189-198
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• 2013

Objective: This research was carried out to study the menu type design of instrument cluster IVIS(In Vehicle Information System) for efficient navigation under deconcentrated situations. Background: A driver controls the IVIS menu using the rest of cognitive resources while driving a car. Although a driver controls the IVIS using extra cognition resources, his or her distraction can still cause some safety problems while driving. Menu type design of instrument cluster is absolutely important for safe and efficient navigation. Method: Four menu types including paging, flow, icon, and list type were identified through reviewing the existing IVIS of vehicle and the menu structure of cellular phone. Four menu types were evaluated through experiment. The experiment consisted of primary and secondary task, which the primary task was to simulate a driving and the secondary task was to control an IVIS menu prototype. Task performances, menu type preferences, and eye-movement patterns were measured in this experiment. Results: The result shows that icon type was the best design in aspect of task performance and preference. A clue for next menu item provided a positive effect for efficient menu navigation. It was identified that most of subjects gazed the middle-top area of IVIS screen from eye-movement pattern. Conclusion: A basic design of Instrument Cluster IVIS was proposed considering the result of this study in the final. Application: The results of this study can be effectively used in the design of Instrument Cluster IVIS.

• 대한산업공학회지
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• 제33권4호
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• pp.402-409
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• 2007

Markov Chains has proven to be effective in predicting human behaviors in the areas of web site assess, multimedia educational system, and driving environment. In order to extend an application area of predicting human behaviors using Markov Chains, this study was conducted to investigate whether Markov Chains could be used to predict human behavior in selecting mobile phone menu item. Compared to the aforementioned application areas, this study has different aspects in using Markov Chains : m-order 1-step Markov Model and the concept of Power Law of Learning. The results showed that human behaviors in predicting mobile phone menu selection were well fitted into with m-order 1-step Markov Model and Power Law of Learning in allocating history path vector weights. In other words, prediction of mobile phone menu selection with Markov Chains was capable of user's actual menu selection.

• 산업공학
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• 제22권1호
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• pp.17-25
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• 2009

In mobile device's user interface, menu organization is very important as well as menu structure because small display of mobile device. Menu items should be organized based on user knowledge structure to design user-centered interface. Traditionally, MDS (Multidimensional Scaling) have been most often used to expose users' perceived organization of menu items. But, information that MDS reveals is just relative spatial location of concepts and not relevant to concepts connection. Unlike MDS, Trajectory Mapping explicitly finds users' cognitive links between perceived concepts. This study proposes a Trajectory Mapping technique for eliciting knowledge structure, especially a set of cognitive pathways linking menu items, from end user. With twelve participants, MDS and Trajectory Mapping were conducted using cellular phone's menu items. And user knowledge structure was analyzed through Visual Concept Map that combination of results of MDS and Trajectory Mapping. After then, menu items were organized according to users' perceived organization. Empirical usability test was also conducted. The results of usability test showed that usability, in terms of task performance time, number of errors, and satisfaction, for newly organized interface was significantly improved compare to original interface. The methodology of this study is expected to be applicable to design a user-centered interface. In other words, Trajectory Mapping technique can be used as a design tool of user interface for imposing user knowledge structure on the interface.

• 대한인간공학회지
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• 제26권2호
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• pp.103-112
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• 2007

This study was designed to validate Spreading Activation Theory (SAT) for an evaluation methodology for menu structure through Eye-Tracking approach. When a visual search is on the way, more eye fixations and time are necessary to visually process complex and vague area. From the aspect of recognition, well-designed menu structures were hypothesized to have fewer numbers of fixations and shorter duration because well-designed menu structures reflecting the users' mental model would be well matched with the product's menu structure, resulting in reducing the number of fixations and duration time. The results show that the shorter reaction times for SAT had significantly fewer numbers of fixation and shorter duration time as the hypothesis for this study stated. In conclusion, SAT was proved to be an effective evaluation methodology for menu structure with the eye tracking equipment. In addition, using SAT instead of the real performance experiment would be useful for designing user-centered systems and convenient information structures because SAT was proven to be the theoretical background for design and evaluation of menu structures.