• 대한인간공학회지
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• 제15권1호
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• pp.1-14
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• 1996

Menu-driven interfaces are frequently employed for user interfaces on many electronic products. Due to space constraint, a single or multi-line display is popularly used to show menu items unlike the software interfaces. Single or multi-line display present 8 .approx. 21. characters on an LCD screen and the user selects items using a series of button pushes. Multi-line displays are different from the single-line ones in the following aspects. First, they can present multiple line of information at the same time. Second, they can present menu items in a various way compared to single-line ones. However, due to their space constraint multi-line displays have many limitations compared to ordinary displays which usually use 14" screens. Therefore, guidelines are necessary for designing efficent multi-line display menus interfaces. In this study, a human factors experiment was conducted to examine the effects of three design variables which might affect the usability of a multi-line display menus. Factors investigated include menu structure, number of lines on the display, and item presentation method. Usability of the multi-line display menus was measured quantitatively in terms of four different aspects: speed, accuracy, inefficiency and preference. The analysis of variance was used not only to analyze the main effects of the factors and their interactions but also to see the differences between the single-line display menus and multi-line display ones. A set of design guidelines drawn from this study can be applied to the design of the user interfaces of a various types of electronic consumer products.

• 한국조리학회지
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• 제15권3호
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• pp.307-323
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• 2009

조사대상자의 일반적인 특성과 외식 행동 특성은 빈도(N)와 백분율(%)로 나타내었으며, 조사대 상자의 일반적 특성에 따른 인식에 관한 차이를 알아보기 위해 $x^2$-검정을 실시하여 유의성을 검정하였고, 메뉴 선택행동은 요인분석(Factor analysis)을 실시하였으며, 메뉴 선택 요인과 일반적인 특성과의 차이(t-test & ANOVA)를 검정하였고, 건강지향도과 만족도와의 다중회귀분석(Multiple regression analysis)을 실시하였다. 인구통계적 변인들과 메뉴 선택 행동의 차이는 대체로 연령, 학력, 소득 수준이 높을수록 평균이 높게 나타나 웰빙 메뉴 선택 행동에 높은 관여를 보이는 것으로 조사되었으며, 메뉴 선택 행동이 건강지향성과 만족도에 미치는 영향에 관한 회귀분석결과 식생활 습관성은 건강지향성과 만족도에 영향을 미치지 못하는 것으로 조사되었다. 따라서 외식기업들은 이러한 집단을 마케팅 목표로 설정하여 그에 맞는 메뉴 개발 및 업체의 컨셉을 정하여 판매 촉진을 개선시키는 것이 바람직하다고 할 수 있다.

• 한국조리학회지
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• 제10권3호
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• 한국조리학회지
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• 제13권3호
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• pp.54-67
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• 2007

This study is purposed to find out the relation between the customer loyalty and customer satisfaction factors in Cheonan banquet service. To achieve the objects, customers of banquet companies in Cheonan were selected for a questionnaire survey and a total of 293 valid questionnaires are statistically analyzed, using frequency analysis, factor analysis, reliability analysis and regression analysis. The results can be summarized as follows. First, gender, occupation, family forms showed the statistically different results in the service trust. Second, service trust, menu and traffic factors have been approved to affect the revisit intention of a customer significantly. Third, service trust, menu and facilities factors have been approved to affect the word-of-mouse intention significantly. In summary, banquet managers in Cheonan have to focus on the customer satisfaction factors such as service trust, menu, traffic, facilities to meet the customers' needs.

• Journal of Nutrition and Health
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• 제31권8호
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• pp.1347-1354
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• 1998

The purposes of this study were to : (a) anlayze wating time, service rate, arrival rate, and coustomer expectations/satisfaction in cafeteria business foodservices and (b) identify the differences in those factors between foodservices by menu managmenet systems. The samples were two business foodservices operated by contract management in Seoul. The queue, laptime , service rate, and arrival rate were measured at each foodservice by stopwatch observation. The menu type, delivery system, number of meals served , servide time, and turnover rate of each foodservic was investigated. Questionnaires were developed to survey customer expectations and satisfaction. Satistical data analysis was completed using the SAS package programs for descriptive analysis and t-test. The mean waiting time of island type dafeteria system with separte set -menu was shorter than that of the other. In both foodservices, arrival rates were not significantly different from one another , but sevice rates were significnatly high in dafeteria menu systems. The peak time of the queue was found out at combination set menu line. The separate set menu line had a higher servide rate than the combination set menu line. The mean waiting time of the island type cafeteria line was shorter than that of the straifth type . At the straight type dafeterial line, both arrival rate and service rate were higher than those of island-type. The results of this study suggested that a separate set-menu would be more desirable than a combination set-menu in case of providing set menu with cafeteria menu.

• 한국조리학회지
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• 제18권4호
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• pp.166-182
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• 2012

본 연구는 일식레스토랑의 LOHAS이미지요인이 메뉴선택과 고객만족에 미치는 영향을 조사 분석함으로써 일식레스토랑 운영자들에게 세분화된 마케팅 방향 제시와 더불어, 향후 일식레스토랑의 메뉴개선 시 LOHAS이미지의 실용적인 방안을 제공하고 효과적인 발전방안을 제시하고자 하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 일식레스토랑에 대한 가족지향성, 지속성, 건강식재료, 친환경성 등의 로하스 이미지가 높을수록 음식의 맛, 메뉴의 계절성, 음식의 가격, 음식의 제공시간, 음료와의 조화, 음식의 지명도, 음식의 전통성 등의 메뉴의 본질적 요소에 대한 관심이 높아지는 것으로 나타났다. 둘째, 일식레스토랑에 대한 건강식재료, 가족지향성, 친환경성, 지속성, 자원절약성 등의 5개 요인의 로하스 이미지가 높을수록 메뉴의 이미지, 분위기, 광고 및 홍보, 소문 등의 환경적 요소에 대한 관심 또한 높아지는 것으로 나타났다. 셋째, 일식레스토랑에 대한 친환경성, 지속성, 가족지향성, 자원절약성, 건강조리성, 건강식재료 등의 로하스 이미지가 높을수록 고객만족이 높아지는 것으로 나타났다. 넷째, 일식레스토랑의 메뉴선택시의 본질적 요소에 대한 만족이 높을수록 고객만족이 높아지는 것으로 나타났다. 다섯째, 일식레스토랑의 메뉴선택시 환경적 요소에 대한 만족이 높을수록 고객만족이 높아지는 것으로 나타났다. 본 연구를 통해 일식레스토랑의 가족지향성, 지속성, 자원절약성 등의 로하스(LOHAS) 이미지 요인들이 메뉴 선택의 본질적, 환경적인 내 외적 모두에 영향을 미칠 뿐 만 아니라 고객만족에도 영향을 미치는 것으로 나타났다. 따라서 현대 사람들이 일식레스토랑에 대해 느끼는 로하스이미지 등의 심리적인 행동이 메뉴 선택이나 고객만족에 많은 영향을 끼친다는 사실을 알 수 있으며, 일식레스토랑을 운영하는 외식업자들은 메뉴구성을 할 때 가족적인 메뉴, 지속성이 강한 메뉴, 자원절약성이 강한 메뉴 등을 위주로 구성을 한다면 고객들에게 좀 더 좋은 이미지로 판매를 할 수 있을 것으로 사료된다.

• 대한영양사협회학술지
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• 제24권2호
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• pp.159-168
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• 2018

Children's exposure to various vegetables has been associated with higher preferences and intake of vegetables. Attractive names have been reported to increase children's vegetable intake in school lunches. This study hypothesized that the number of vegetables identified correctly may be used as a measure of exposure to vegetables. The survey was administered to students (n=368) at an elementary school located in Gyeonggi-do to determine the association of number of vegetables identified correctly with factors regarding vegetable intakes and effects of descriptive menu names on consumption intentions in school lunches. Students were asked to identify the correct names for nine vegetables and rate their desire to eat six vegetable dishes labeled with general names and two different descriptive names. Descriptive menu names did not consistently increase subjects' desire to eat vegetables compared to general menu labels. Children who ate two vegetable dishes and more per meal tended to identify the names of more vegetables than those who ate less, without reaching statistical significance (P=0.057). Moreover, 5th graders who answered that they ate more than two vegetable dishes each meal had significantly higher scores in identifying vegetable names than those who did rarely (P<0.05). There was no significant association between the number of correctly identified vegetable names and children's vegetable preferences and frequency of being served vegetable dishes. Mother's vegetable preference showed a significant positive association with vegetable preferences of children (r=0.147, P<0.01) and fathers (r=0.340, P<0.01) as well as the number of correctly identified vegetables by children (r=0.183, P<0.01). The results of this study cannot support the advantage of descriptive menu labels over general menu labels. However, it suggests that the number of correctly identified vegetable names could serve as a measure of children's exposure to vegetables associated with factors regarding vegetable intake.

• 한국조리학회지
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• 제13권1호
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• pp.62-74
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• 2007

This study is a practical analysis about customers who use menu in Japanese restaurants. The aim of this thesis is to research what the choice factors of the menu are and how they affect customers' satisfaction and reordering. This research also provides basic information and suggestions on the strategies of customers' satisfaction and differentiation. Research was conducted concerning customers who use travelers' hotels in Gwang-ju and Jeon-nam and they were asked to answer the questionnaire from August 20th to 30th. The 250 questionary forms were distributed and 238 pieces were returned. The result of analysis was that 17 variables were out of total 31 variables and they were also divided into 5 factors: food itself, extrinsic factor of food, events, atmosphere and locality of food. It was found that customers were greatly affected by the atmosphere of a restaurant, the mood of the day, social position, and the appropriateness of serving guests choosing a restaurant. And the main factors of reordering were the names of dishes, the explanations for the dishes, and their visual aspects, all of which were extrinsic factors.

• Journal of Nutrition and Health
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• 제57권3호
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• pp.349-364
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• 2024

본 연구는 AHP를 적용하여 영양교사 및 영양사의 학교급식 식단 작성 시 고려 요인들의 상대적 중요도를 학교급별로 비교함으로써 효율적인 학교급식 식단 구성 방안에 대한 기초자료를 제공하고자 하였다. 모집단인 전국 유·초·중·고·특수학교 20,548개교를 대상으로 표본을 추출하여 총 395부 중 166부를 회수하였고, SPSS 통계 프로그램을 이용하여 CR이 0.2 이하인 응답에 대해 분석을 진행하였다. AHP를 이용하여 학교급식 식단 구성의 각 분야별 상대적 중요도를 분석한 결과 조리 인력 및 시설, 기호도, 영양의 균형, 조리 과정, 식재료 순으로 높게 나타났으며, 각 분야의 가장 중요한 하위 영역은 조리종사자의 숙련도, 급식대상자의 기호도, 영양소 섭취 기준, 위생, 식품비 예산이었으며, 이는 각 학교급에서 가장 높은 비율을 차지하였다. 더불어 급식 대상자의 기호도, 영양소 섭취 기준, 식품비 예산은 식단 작성 시 어려운 점의 상위 3가지 항목과도 일치해 식단 작성 시 반영이 어려울수록 상대적 중요도가 높게 나타남을 확인할 수 있었다. 본 연구는 향후 학교급식 식단 구성 및 관리 업무 효율 증대에 기여하며 정책 운영 방향 설정을 위한 기초자료로 활용될 수 있을 것으로 판단된다.

• 대한영양사협회학술지
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• 제23권1호
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• pp.106-119
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• 2017

The purpose of this study was to examine restaurant customers' use of menu labeling and their perception of menu labeling attributes. Further, the study investigated relations of menu labeling use behavior, and perception of menu labeling attributes with behavioral intentions toward menu labeling. Using a self-administered survey conducted for 2 weeks from the 2nd week of October, 2015, data were collected from restaurant customers who were exposed to menu labeling over 3 months at the time of the survey. A total of 426 respondents completed the survey. Respondents were asked about use of menu labeling, usefulness, ease of understanding, accuracy, and demographic information. There was a difference in menu labeling use behavior according to age, whereas respondents aged 50 years or over showed significantly higher use of menu labeling than those in 20s (P<0.001). Perceptions of menu labeling attributes positively affected behavioral intentions towards menu labeling. While all three menu labeling attributes, 'usefulness', 'ease of understanding', and 'accuracy', were positive factors for behavioral intentions towards menu labeling, usefulness was the biggest attribute explaining behavioral intentions (P<0.001). The study findings offer implications that can be applied to academics, the foodservice industry, and government in an attempt to nurture a healthy eating environment through provision of nutritional information at restaurants.