• 한국컴퓨터산업학회논문지
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• 제9권5호
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• pp.223-228
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• 2008

엑셀이 자료 통계 분석에서 매우 편리하고 유용한 도구가 될 수 있음을 보여주기 위하여 지하철 이용객 자료로 가설을 검정하는 사례 연구를 시행하였다. 양적 자료는 엑셀의 기술통계량 메뉴에 의하여, 질적 자료는 히스토그램 메뉴에 의하여 기술되었고, 변수들간의 관계성 검정은 회귀 분석 메뉴에 의하여, 차이 검정은 T검정 메뉴에 의하여, 요인 검정은 분산배치법 메뉴에 의하여 전문적인 결과를 얻을 수 있었다. 엑셀만을 이용하여 자료 입력, 관리 및 통계 분석 결과를 편리하게 수행할 수 있는 사례가 되었다.

• 산업공학
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• 제24권1호
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• pp.1-7
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• 2011

The purpose of this research was to develop an integrated interface for the usability test of systems or products in the design process. It is capable of automatically creating GOMS models which can predict human task performances. It can generate GOMS models to be interacted with the prototype interfaces. It can also effectively manage various design information and various usability test results to be implemented into the new product and/or system design. Thus we can perform usability test for products or system prototypes more effectively and also reduce time and effort required for this test. For usability tests, we established an integrated interface based on GOMS model by the LabVIEW program. We constructed the system that the linkage to GOMS model is available. Using this integrated interface, the menu structure of mobile phone can be constructed easily. User can design a depth and a breath that he want. The size of button and the label of the button is changable. The path to the goal can be defined by the user. Using a designed menu structure, the experiment could be performed. The results of GOMS model and the actual time are presented. Besides, values of operators of GOMS model can be defined as the value that user wants. Using the integrated interface that we developed, the optimal menu structure deducted. The menu structure that user wants can be established easily. The optimal layout and button size can be decided by comparison of numerous menu structures. User can choose the method of usability test among GOMS model and empirical data. Using this integrated interface, the time and costs can be saved and the optimal menu structure can be found easily.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1995년도 춘계공동학술대회논문집; 전남대학교; 28-29 Apr. 1995
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• pp.534-544
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• 1995

Many electronic products employ menu-driven interfaces for user-system dialogue. Unlike the software user interfaces, a small single-line display, such as a Liquid Crystal Display, is typically used to present menu items. Since the display can show only a single menu item at a time, more serious navigation problems are expected with single-line display menus(SDM). This study attempts to provide a set of unique guidelines for the design of the SDM based on empirical results. A human factors experiment was conducted to examine the effects of four design variables: menu structure, user experience, navigation aid, and number of targets. The usability of design alternatives was measured quantitatively in four different aspects, which were speed, accuracy, inefficiency of navigation, and subjective user preference. The analysis of variance was used to test the statistical effects of the design variables and their interaction effects. A set of design guidelines was drawn from the results which can be applied to the design of human-system interfaces of a wide variety of electronic consumer products using such displays. Since more generalized guidelines could be provided by constructing prediction models based on the empirical data, some powerful performance models are also required for the SDM. As a preliminary study, a survey was done on the performance models for ordinary computer menus.

• 한국조리학회지
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• 제14권4호
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• 한국조리학회지
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• 제4권
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• pp.347-367
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• 1998

It is difficult to make which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events. so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows : the increase of pst time, the increase of disposable income, the increase of woman's having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people. This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales and to do this we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed. So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer's opinion. We should concentrate on national menu first, and try to develop menu for international market. It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.

• 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.

• 한국식생활문화학회지
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• 제12권4호
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• 한국조리학회지
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• 제3권
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• pp.57-81
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• 1997

Recently foodservice industry marketing environment changes rapidly and the qualitic change of demand is accelerated from high growth phase to low growth on industrial environment. To actively competely with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. To introduce the modern management technique to pursue the management utility by establishing the market segmentation forcusing the target market and discriminating strategy of menu and service. The method of this study is focused on the changes of foodservice industrial environment and alternatives.

• 한국조리학회지
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• 제16권2호
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• pp.77-95
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• 2010

본 연구는 퓨전 레스토랑 이용 고객의 웰빙 퓨전 메뉴에 대한 중요도, 성취도(만족도) 품질 속성을 분석하여 세분화된 마케팅 방향을 설정하는데 유용한 정보를 제공하며, 향후 퓨전 레스토랑의 메뉴 개선 방안 모색과 동시에 효과적인 발전 방안을 제시하고자 한다. 퓨전 레스토랑의 웰빙 퓨전 메뉴 속성별 중요도, 성취도(만족도) 평가에 있어서 중요도가 성취도(만족도)보다 높은 것으로 나타났다. 고객은 음식의 맛, 식재료의 청결성, 기물의 청결성, 메뉴의 질, 음식의 신선도 등은 높게 평가한 것으로 나타났다. 퓨전 레스토랑에서 다소 많이 판매되는 웰빙 퓨전 메뉴에 대한 조사 대상자들의 섭취 경험을 조사한 결과, 가장 많은 섭취 경험을 가지고 있는 웰빙 퓨전 메뉴는 자장면(푸른면)으로 나타났고, 그다음은 단 호박 샐러드, 연어 샐러드, 새우 야채 그라탕 등으로 나타났다. 반면에 오븐 들깨 그라탕, 석류 드레싱 두부, 찹쌀가루 베이컨 롤, 석류 드레이싱 베이컨 등에 대해서 상대적으로 낮은 섭취 경험을 가지고 있는 것으로 나타났다. 퓨전 레스토랑의 웰빙퓨전 메뉴 속성별 IPA 분석 결과, 기존의 좋은 품질을 계속 유지하는 것이 바람직한 종요도와 성취도(만족도) 모두 높은 1사분면에는 음식의 맛, 식재료의 청결성, 기물의 청결성, 음식의 신선도, 메뉴의 질, 다이어트 메뉴(저지방, 저칼로리), 채식 메뉴, 음식의 영양, 메뉴의 다양성 등이 포함되었고, 중요도는 높은 반면에 이 평가 속성에 대한 성취도(만족도)는 낮게 평가되어 여기에 집중하여 우선적으로 시급히 개선해야 할 2사분면에는 가격, 기존 음식과의 차별성, 친환경 유기농 식재료로 나타났다.

• 한국컴퓨터정보학회논문지
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• 제19권9호
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• pp.151-160
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• 2014

최근 초고속 인터넷망과 컴퓨터를 보유한 기업들은 대량의 복잡한 정보를 처리하는 경영정보시스템을 이용하여 효율적으로 전사 업무를 처리하고자 한다. 이 과정에서 많은 메뉴(화면)들이 개발되어 사용되고 있다. 본 연구에서는 정보시스템이 다루고 있는 많은 화면들 간의 효율적인 이동이 가능할 수 있도록 사회연결망분석을 이용하여 메뉴 네비게이션을 설계하고자 하였다. 사회연결망분석의 대표적인 지수인 연결중심성, 매개중심성, 인접중심성 값을 이용하여 중요한 화면목록을 도출하여 정보시스템 메뉴로 개발하고, 이의 활용방안에 대해 고찰하였다. 본 연구는 메뉴들 간의 이동을 효율적으로 가능하게 하는 웹 메뉴 설계 디자인 및 관리에 대한 가이드를 제시하여 정보시스템을 전략적으로 운영할 수 있는 방안을 제시하였다.