• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 대한인간공학회지
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• 제28권2호
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• pp.57-67
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• 2009

This study proposed a practical metaphor development process that consisted of three steps: 1) identifying major functions, 2) developing metaphor candidates, and 3) evaluating appropriateness of the candidates. In the first step, a total of 27 functions might be implemented in a driver information system (DIS) in the near future. Then, three metaphor candidates were selected from existing metaphors, which were reported to be more practical than others by previous studies. Finally, the candidates were evaluated on their appropriateness for driver information systems by using a quick and simple survey. As a result, two metaphors (a PC and a secretary) were identified as the most appropriate ones. The two metaphors can be used to design a variety of interfaces and interactions for driver information systems. In addition, the development process proposed in this study could be applied to developing metaphors for emerging devices with a variety of functions (e.g. PMPs, MP3s, and electronic dictionaries) as well as driver information systems.

• 디지털산업정보학회논문지
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• 제9권4호
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• pp.143-153
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• 2013

The rural tourism in Korea is expanding in scope including experience tours and integrating with dining industry these days. The Rural Development Administration in Korea has been supporting the farm restaurant project across the nation as part of its efforts to utilize local or rural food recipes as tourism resource for seven years. Over the years, however, case studies are rarely done or reported regarding physical environment of farm restaurants. This study offers an opportunity for farm restaurateurs and policy makers related to recognize the importance of developing brand identity and inner culture contents for the rural community by presenting a case of integrated design marketing. In the study, definitions of the "authentic food" in Korea and other countries are compared before farm restaurants at home and abroad are investigated. It also addresses the foundation on the significance of physical environment and design to build a brand identity of authentic food. The case presented is naming, designing and developing logos and design applicable to various product packages for "Hwanggeum Bori Aechan", which is the barley (main crop in Gimje)- dish development project for Gimje, North Jeolla Province in 2012.