• 한국식품영양학회지
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• 제33권1호
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• pp.111-115
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• 2020

The purpose of this study is an application of Lee's Menu Engineering (LME) method for menu analysis on the eight kinds of pizza selected from 17 kinds of pizza served by an Italian restaurant near by the Keimyung College University campus. The eliminated nine items were in the third quadrant or below the trend line. The LME method is more efficient than generally used methods such as the Miller, Kasavana & Smith, Uman, Pavesic and Merricks & Jones method. The LME method comprises reference lines and four quadrants created by x, y axes and its average values. The x and y axes comprise the sales ratio (MM%, percentage of the Menu Mix) and the weighted contribution margin (WCM%, percentage of the Weighted Contribution Margin) respectively. The obtained results are such that total sales increased by 1.59% from 58,747,200 won to 59,684,000 won, despite the decrease in sales volume. Total contribution margin also increased from 35,248,320 won to 35,810,400 won. The trend line also shows from y=0.9147x (R²=0.703) to y=0.9944x (R²=0.9893). These results indicate that the LME method is superior in practical applications.

• 대한인간공학회지
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• 제15권2호
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• pp.157-163
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• 1996

A single line display menu (SDM) is widely used for the user interface of many electronic consumer products, and the designers need useful guidelines applicable to the SDM. In many studies on menus, major focus has been placed on the optimal menu structure, but only a few standard menu structures, such as $64^{1},8^{2},4^{3}$,and $2^{6}$ are usually tested for optimality. In many cases, however, ill defined or asymmetric structures are suggested as design alternatives. To determine the optimal menu structure, user performance should be obtained in terms of quantitative measures. Hence, a model is needed to provide a predicted value of user performance for a given menu structure. Altough several models have been proposed for ordinary menus, none is available for the SDM yet. To solve this problem a performance model was developed in this study using the neural network approach. This model is capable of providing quantitative measures of human performance for any menu structures without conducting additional experiments, which will save much time and reduce the design cost.

• 한국식생활문화학회지
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• 제21권6호
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• pp.629-637
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• 2006

This exploratory study is to analyze the status of star menus and suggest the development strategy of star menus in the western restaurants of the tourism hotels in Seoul. The data was collected from the chefs who have been working over 15-years in tourism hotels in Seoul by judgement sampling. The questionnaire was composed of Miller and Pavesic's 'Fifty tips for a successful menu' and Khan's 'The evaluation of menu item development', The 30-menu items were selected from the 1st survey on the menu items that were high in both popularity and contribution margin by menu engineering method. The selected menu items were analyzed by 14 lists: simplicity, ready availability of ingredients, quality, flavor, presentation, preparation, service method, nutrition quality, preference, profitability, serving temperature, descriptive copy of menu and publicity. As a result of the study, appetizer category was recorded the highest score by 4.09. Smoked salmon, Tomato and mozzarella cheese, Cream of mushroom, Cream of asparagus, French onion soup, Grilled beef tenderloin, Grilled rib-eye steak, Roasted lamb rack, King prawn, Seafood spaghetti, Chef's salad, Caesar salad, Organic salad, Fruit plate, Italian tiramisu and Yogurt ice cream were recorded high score. The development strategy of star menu is belows : the menu writer must consider the productivity, effectiveness, popularity and profitability, the regular customers want varieties and creativity in the menu and the operators have to include the star menu items in the set menu.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2004년도 추계학술대회 논문집
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• pp.25-25
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• 2004

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.266-267
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• 2015

정보보호(지식정보 보안) 산업은 기술집약적, 고부가 가치 산업이다. 한국은 우수한 ICT 기술과 다양한 사이버공격에 대응 경험과 기술을 보유하고 있어, 전 세계의 벤치마킹 대상이 되고 있다. 하지만 국내 정보보호기업의 영세성과 함께 지원인프라는 부족하다. 국내 정보보호 산업을 활성화하는데 일차적인 조건은, 해외진출이다. 해외진출을 위해서는 국내 정보보호 산업의 제품과 서비스 및 기술에 대한 Korean Cybersecurity Goods Menu에 대한 개발이 필요하다. Menu는 해외 Buyer와 국내 Seller 뿐만 아니라, 기업과 정부가 정보보호 산업의 자산과 상품의 내용을 알게 하고 판매할 수 있는 선결조건이다. 본 논문에서는 Korean Cybersecurity Goods Menu 개발을 연구한다.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2000년도 춘계공동학술대회 논문집
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• pp.417-420
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• 2000

The purpose of this paper is to design the menu of mobile phone based on the impression engineering. Free response survey analysis was used to collect impression data on mobile phone functions with time interval. Simultaneity analysis was applied to finding the relationship among selected impression. We cluster the related impression so as to design the menu of a mobile phone accordingly. This research is expected to contribute to the improvement of customer satisfaction by reflecting customer's impression in the process of product design.

• 대한산업공학회지
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• 제26권4호
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• pp.431-438
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• 2000

The purpose of this paper is to design the menu of mobile phone based on the impression engineering. Free response survey analysis was used to collect impression data on mobile phone functions with time interval. Simultaneity analysis was applied to finding the relationship among selected impression. We cluster a set of the related impression so as to design the menu of a mobile phone accordingly. This research is expected to contribute to the improvement of customer satisfaction by reflecting customer's impression in the process of product design.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• 대한인간공학회지
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• 제29권5호
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• pp.771-782
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• 2010

Today, the number of elderly drivers who use navigation is increasing with the growing number of elderly drivers. The purpose of this study is to provide guidelines on the interface of car navigation for elderly users. To extract significant factors which were distinguished between young and elderly users, both young and elderly users executed the driving test by installing two car navigation alternatives. The analysis was conducted through t-test. The results show that significantly different factors were the number and the meaning of the menu items in the initial screen, the location and the meaning of the menu icons in the map screen, the ease of search of the menu and the text size in the menu screen. Improvements for the factors of the initial screen and map screen were made with reference to ergonomic guidelines, and suggested through experiments comparing design alternatives for the menu screen. Design alternatives were made through a combination of investigative variables, and the analysis was conducted through ANOVA. The results show that Alternative 7 (the location of the tab was placed at the bottom, menu representation was done with the text font size of 18pt and the location of menu navigation icons was shown at the upper left) was preferred in terms of user's preference and the execution time. So if the suggested menu for elderly users are added to the existing design, both users will satisfy their desires. The guidelines suggested in this study will help the designer of car navigation take elderly users into consideration.

• 대한인간공학회지
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• 제29권1호
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• pp.39-46
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• 2010

The growth of function in vehicle needs complex display and control system, the In-Vehicle Information System(IVIS). Although current IVISs are widely implemented in commercial vehicles, a new form of IVIS has been recently studied in order to reduce drivers' workloads. The purpose of this study is to suggest an appropriate menu structure of a new type IVIS, to be implemented on the instrument cluster panel, using Taguchi's parameter design. In the research, firstly, functions were selected that are appropriate to control through the instrument cluster among existing functions of current IVISs by quantitative evaluation of ergonomic principles. Then, menu structure alternatives were extracted by investigating priorities to those functions selected. Finally, menu structure alternatives were evaluated through an experiment and suggest the most appropriate one by applying Taguchi's parameter design. Taguchi method was used not only for planning an experiment but also evaluating alternatives. SN ratios were a key value to evaluate the alternatives and to find the most proper one. Through the research, the most appropriate menu structure for the instrument cluster IVIS was finally suggested among the alternatives and it is expected that the results of this research could provide a guideline to the instrument cluster IVIS.