• 한국조리학회지
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• 제13권1호
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• pp.212-223
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• 2007

The method of study generally includes multi-disciplinary studies, inter-disciplinary studies, cross-disciplinary studies and trans-disciplinary studies by Meeth. In the study of food, however, it can be used intersectionally or step by step. The purpose of this study was to research the types of related studies and define the food merchandise using the multi-disciplinary and inter-disciplinary studies. The food merchandise was defined all things considered menu; it was the academic system about menu design, reengineering and analysis. It constructed social science system and independent research system in holding peculiarity and speciality of it. Then, its own research field was gradually created as the practical and scientific method. Finally, further study about it will be progressed not in the merchandise but in the social science from now on.

• 한국프랜차이즈경영연구
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• 제8권1호
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• pp.31-41
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• 2017

Purpose - As the domestic coffee market is rapidly growing and competition is intensifying, coffee shops need to establish a marketing strategy that grasps the needs and desires of consumers in order to secure a competitive advantage in terms of survival. From this point of view, this study suggests what choice attributes consumers consider when visiting coffee shops, and analyzes the effect of customer choice attributes on franchise and private coffee shops using fsQCA. Research design, data, and methodology - In the present study, we tried to understand the effect of the combination of choice attribute on satisfaction by the type of coffee shop based on the complex system theory, while studying the existing coffee shop choice attribute focuses on the causal relationship. FsQCA is a complementary analytical method between quantitative and qualitative research, and is a method for effectively analyzing the complex combination of causal variables. Result - The results of the study are as follows. First, cleanliness was found to be the most important factor in determining coffee quality, which is the most important factor affecting customer satisfaction. Second, customers who prefer franchise coffee shops seem to be most concerned about atmosphere, menu, cleanliness and price. On the other hand, customers who prefer private coffee shops consider image the most important. Conclusions - The implications of this study are as follows. Overall, coffee shops should manage cleanliness basically regardless of the type of store, but they should manage the choice attributes differently depending on the type of coffee shop. Franchise coffee shops will be able to increase the level of store satisfaction by systematically managing the store atmosphere, menu, cleanliness, and price according to the manual using the advantages of the franchise system. On the other hand, unlike the franchise coffee shops, private coffee shops can operate autonomous stores, so customers can use various marketing mixes to enhance their store image.

• 한국컴퓨터정보학회논문지
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• 제15권9호
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• pp.77-85
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• 2010

최근 다양한 컨버전스 제품이 활발하게 개발되면서 사용자 유저 인터페이스의 연구가 매우 활발하게 이루지고 있으며 사용자 중심 연구에서 좀 더 구체적인 방향으로 사용자 경험 중심으로 사용자 인터페이스를 개발하고 있는 추세이다. 이러한 경향은 사용자의 중심개발 단계에서 다음 단계로 사용자의 감성을 잘 나타낼 수 있는 제품 개발을 초점을 맞추고자 하자 객관적 접근이 어려운 점이 있어 과거 사용자의 경험 자료를 기반 근거를 제시함으로써 판단 근거가 있는 사용자 유저 인터페이스 디자인 프로세스 및 설계 방향을 정립하게 되므로 좀 더 구체적이고 객관적 근거를 나타낼 수 있게 되었다. 이러한 관점에서 사용자의 경험을 나타내는 심리학적 설명 변수로서는 연령, 직업 등 은 제품 개발 시점에 사용자에 연구를 통해서 활발히 연구가 되어왔으며 해당 변수에 따른 제품들이 출시되고 있다. 반면에 문화적 차이로서 사용자의 경험을 구분하는 등의 심리적 차이에 대한 고려한 제품 개발은 아직 진척이 되고 있지 않다. 문화적 차이를 익히 알고 있지만 판단 근거가 연령이나 나이, 직업처럼 구분하기 어려운 점도 있다. 따라서 먼저 문화적 차이에 대한 이론적 배경 중 사용자 인터페이스 디자인에 관련하여 고려할 수 있는 사고유형에 따른 메뉴 정보 구조를 어떻게 디자인 할 것 인지에 대한 개념을 제시한다. 사고 유형 중 사물에 범주에 관한 사고 유형에 따른 구분으로 분석적 유형과 관계적 유형으로 구분하여 컨버전스 제품의 대표적인 디지털 TV의 메뉴 정보에 대한 유사성 및 관계성에 대한 평가를 실시하였다. 실시한 결과 분석적 유형 집단과 관계적 유형 집단의 결과가 차이를 나타내고 있고 이러한 차이를 고려한 메뉴 정보 디자인 컨셉을 이용하여 사용자 경험 중심 디자인 개발의 설명 변수로 사용하고자 한다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.53-62
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• 2011

The middle school subjects were 65.8% girls and 34.2% boys. Seniors were most abundant at 56.3%. The most abundant location was Gyeonggi-do (54.7%), and 69.3% of subjects were living with 4?5 family members. Approximately 56% of the mothers had graduated from high school, and 58.1% were unemployed. The mother most often prepared the food (78.4%), fish was eaten mostly in the home, and taste was the most important factor (62.6%). The preferred home food menu was fish because it is healthy, and the main cause for disliking the school meal service was poor quality dishes compared to a home cooked meal. The acceptance and type of fish were proportional. Rice was the most favored dish to eat with fish and scored 3.97, the highest rank. Approximately 50% answered that fish was nutritious, and a significant difference was observed regarding the mother's educational background (p<0.05). Students who never had a lecture about fish answered that fish was not nutritious, which showed a significant difference with education (p<0.05). Approximately 44% of students ate fish 2?3 times per week, and male students showed a significantly higher intake of fish than female students (p<0.05). The poorly educated disliked fish the most, and the higher frequency intake of fish resulted in a significantly higher percentile (p<0.001).

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 2001년도 춘계학술대회 논문집(한국공작기계학회)
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• pp.182-187
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• 2001

This study deals with CARS (Computer Aided ROMUM System) which is a computer version of ROMUM (RObot Modularization of the Unit Motion). ROMUM was a method developed by the concept of modularization of the unit motion of robots. Because CARS is a computer assisted method of menu-driven type for human interface, this method can be easily applied for analyzing the work motion and measuring the execution time of robots. Therefore, it will be helpful for reducing the analysis effort and time of robot work.

• 한국전산유체공학회지
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• 제18권2호
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• pp.72-77
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• 2013

The Pre-processor program for CFD is being developed using wxWidgets and OpenGL libraries. This program can be run on both Windows and Linux operating systems. Undergraduate students and beginners can learn and use this very easily by menu and templates. Until now, structured mesh can be created in Cartesian or Cylindrical coordinates. This program will be used easily to make various type of meshes using templates.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2000년도 가을 학술발표논문집 Vol.27 No.2 (1)
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• pp.335-337
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• 2000

본 논문은 JAVA언어로 프로젝트를 개발하는 경우 중요한 요소인 메뉴 시스템의 자동 생성에 관해 기술한다. 이를 위해 최근 인터넷 상에서 문서교환의 수단으로 사용을 하는 XML의 특성 중 정형(well-formed) 문서의 특성을 이용하여 JAVA에서 지원하는 메뉴 관련 GUI부분을 자동으로 생성한다. 이를 위해 메뉴 관련 자원(Resource)부분을 XML로 처리하기 위해 DTD(Document Type Definition)을 정의하였다. JAVA로 프로젝트를 수행 중에 있어서 빈번히 추가 삭제 가능한 부분을 XML로 처리를 함으로써 쉽게 메뉴 시스템을 변경, 조작할 수 있으므로 프로젝트 개발에 많은 시간을 줄일 수 있다.

• Journal of Community Nutrition
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• 제8권3호
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• pp.119-126
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• 2006

The purpose of this study was: 1) to investigate whether Korean dietitians are engaged in Foodservice Systems Management (FSM) competencies in their current jobs, and 2) to identify the relationship between types of dietetic practice areas and Korean dietitians' usage of FSM competencies. Fifteen FSM competencies were widely used, 17 were somewhat used, 13 were seldom used and the remaining two competencies were little or not used by the dietitians. The most used competency was related to menu planning (98%). Whereas, the least used competency was related to marketing skills (17%). As a whole, the categories of 'technical and communication skills' (78%) and 'production and distribution management' (77%) were more widely used than other FSM categories. Of 47 competencies, 34 competencies were found to be significantly associated with the type of practice area. Considering the findings, the type of dietetic practice area was a strong factor of Korean dietitians' usages of FSM competencies. Of 34 competencies associated with the type of dietetic practice area, 25 FSM competencies were more likely to be used by the dietitians from health care facilities.

• Journal of Nutrition and Health
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• 제29권7호
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• pp.830-838
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• 1996

The purpose of this study were to : a) examine the current foodservice management practices by different types of elder-care sites, b)evaluate the attitudes of recipients of meal service programs, and c) provide feedback for the efficient and effective foodservice management of elder-care sites in Korea. A total of 91 elderly congregate sites was analyzed in Survey 1 and opinons of 190 recipients were surveyed in Survey 2. According to the result of meal cost analysis, the meal cost per a day was ranged from ￦728 to ￦5,500. Only 16.5% elder-care sites had one dietitian due to the lack of budges and the isolated geographical location of sites. These results suggested that financial and dystematical supports by the government would be very necessary to meet the goal of nutritional-balanced meal services at congregate sites. The survey results of recipients at sites, the mean of meal satisfaction score was rated 3.63 at the five-point scales. Significante differences were found between dependent variables(food, convenience, atmospere, menu, facility, and service) and independent variables(site type, gender, living years at sites, and health status). Thus, foodservice managers must consider characteristics of participants for menu planning, service, and distribution.

• 한국식생활문화학회지
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• 제14권5호
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.