• 한국식생활문화학회지
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• 제21권5호
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• 한국지역사회생활과학회지
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• 제22권1호
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• 대한인간공학회지
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• 제19권3호
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• pp.61-75
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• 2000

To enhance web site's usability, it has been suggested that the depth of tree structured menus should be minimized. In this research, experimental results are reported to quantitatively compare the methods currently used for reducing the depth of menus in web sites. 25 popular web sites were selected and their menu types were categorized into four types: top menu, drop-down menu, boolean menu, and table of contents. The four types of menu were then sub-categorized into 15 different types according to their sub-menu type, existence of menu colors, and the event occurring after mouse activation. Performance tests and subjective evaluation were carried out. The results showed that there were no significant differences in terms of response time among the 15 menu types, while table of contents and drop-down in which the first and second level of menus were visible induced the least number of errors. In the subjective test, the top-menu structure with colors and presentation of its sub-menu without clicking mouse were preferred.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1994년도 춘계공동학술대회논문집; 창원대학교; 08월 09일 Apr. 1994
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• pp.93-102
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• 1994

An experiment was conducted to provide guidelines for the design a menu on a limited screen space. Printers, facsimiles, copiers, etc. usually employ a small LCD, which provides either 8 or 16 characters to present functions and system status. Menu type, menu structure, and experience in menu structure were manipulated by using a within-subjects experimental design. The results imply that design recommendations for a menu on a limited screen space should be different from those for an ordinary CRT screen.

• 대한인간공학회지
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• 제32권6호
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• pp.529-534
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• 2013

Objective: This study determines which of two types of 2D menu is better on iPhone. Background: Menu systems have been important components in modern graphical user interfaces. Review of menu design studies for human-computer interaction suggests that menu design guidelines for smartphones need to be reappraised. Method: A nested factorial design was used. Twenty-four participants were divided into two groups. The subjects were nested within the menu type. Two types of menus are an overview menu and a text menu. Two different breadth levels are 16 and 64. The participants performed five tasks in each breadth level. A task is defined as locating a product or product class on the deepest level of the hierarchy. An Apple iPhone 2G was used. Results: The results for ANOVA indicated a lack of a significant difference for time to respond between the two types of 2D menus. The overview menu showed the better satisfaction score between the two menu types. Conclusion: Even though the differences were not significant, an overview menu tended to show better performance and preference scores than a text menu that required scrolling. Application: This study can provide menu design guidelines when 2D menus are considered for small displays in a high breadth level.

• 한국정보처리학회논문지
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• 제3권5호
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• pp.1059-1069
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• 1996

본 논문의 목적은 메뉴 방식과 메타인지에 따라 학습한 학습자의 오류 및 오류 감지, 메뉴탐색 시간과 학업 성취도에 대한 상호작용의 효과와 메뉴방식과 학습시기(초 중 말기)가 기능관련 오류에 상호작용의 효과가 있는 가를 검증해 봄으로써 학습자 특성에 따라 학습효과를 높일 수 있는 메뉴를 선택하도록 하는데 있다. 본 논문에서는 한올 하이퍼미디어 학습 프로그램 학습시 주로 많이 사용되는 4가지 메뉴 방식(아이콘 메뉴, 아이콘텍스트 메뉴, 폴다운 메뉴, 폴다운 메뉴, 막대 선택 메뉴) 과학습자 특성의 메타인지가 발생되는 오류, 메뉴탐색 시간과 학업 성취도에 어떤 영향을 미치며, 메뉴방식과 학습시기에 따라 기능관련 오류에 어떤 영향을 미치는가를 경험적으로 검증해 보았다. 그 결과 메뉴방식은 하위 메타규제집단에서 영향을 미치게 되므로 아이콘텍스트 메뉴방식을 사용하는 것이 학업성취도를 높여주는 효과가 있다고 나타났다. 상위 메타규제집단에서는 어느 메뉴방식을 사용해도 학업성취도에는 차이가 없는 것으로 나타났다. 그리고 학습초기에 막대선택과 아이콘 메뉴방식이 상대적으로 기능관련 오류를 더 많이 범한 것으로 나타났다.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.111-119
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• 2010

본 연구는 디지털 케이블방송과 IPTV와 같은 디지털 미디어 서비스의 메뉴 구조에 대한 시선추적 연구이다. 최근 디지털 미디어 서비스의 초기 메뉴 구조는 수평 구조 또는 수직 구조로 제공되고 있는데, 디지털 케이블의 사례와 IPTV의 사례를 볼 때 발전과정은 상이하나, 서비스의 구성이 유사하여 메뉴 타이틀 및 방향에 대한 실험을 통해 시사점을 얻을 수 있을 것이라 판단이 된다. 연구자는 연구주제로 사용자가 메뉴를 조작하면서 인지하는 메뉴 타이틀 인지 정도와 메뉴의 제공방향에 대한 시선 도달시간이 상이한지 확인하고, 논의하는 것으로 정하였다. 연구는 Vertical Type과 Horizontal Type으로 구분된 실험을 통해 각 9가지의 결과를 도출하는 것으로 초기 메뉴에서 선순위로 노출되는 실시간 방송의 경우 수직구조의 메뉴에서, 지상파 및 영화VOD와 같은 후순위 메뉴 서비스의 경우는 수평 구조에서 피험자의 시선이 빠르게 이동한 것을 확인하였다. 연구의 결과는 기존 미디어사업자들의 메뉴 구조진화를 간접적으로 설명하는 것으로 향후의 진화 방향을 설정할 때 실무적으로 도움이 되는 유용한 결과이다.

• 대한가정학회지
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• 제24권4호
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• pp.69-74
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• 1986

The present study investigated the use of a computerized program for construction of menu. The Computer used for this study was the personal computer type IBM-PC OA-16 XT. The program itself used the computer's“DBASE Ⅲ”. Preparation for computer programming: 1) Assigned special code number of menu and input data 2) Assigned special code number of recipe and input data 3) Menu construction The computerized program for the planning of menu according to user's condition was developed.

• 동아시아식생활학회지
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• 제18권2호
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.

• 디자인학연구
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• 제18권3호
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• pp.191-198
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• 2005

컴퓨터 시스템에서 화면상의 복수의 항목 중에서 특정 항목을 선택하고 실행하기 위해 가장 널리 사용되는 도구가 메뉴인데 정보량이 급격하게 증가하면서 동적 메뉴와 같은 새로운 메뉴가 많이 개발되고 있다. 본 연구에서는 실험을 통해 풀다운(pull-down) 메뉴, 피시아이(fisheye) 메뉴, 그리드(grid) 메뉴의 객관적 수행도(수행시간, 오류)와 사용자의 주관적 평가(단순성, 사용 효율성, 친근성, 전반적 선호도)를 비교분석 하였다. 중간 수준의 메뉴 항목이나 작은 화면을 고려하여 개발된 그리드 메뉴는 메뉴 항목의 수가 중간 수준(50개)이나 많은 수준(100개)일 때, 풀다운 메뉴와 피시아이메뉴보다 수행시간에 있어 효율적인 것으로 나타났다. 메뉴항목의 수와 수행시간 사이에는 모든 메뉴가 비례관계를 보였으나 그리드 메뉴가 가장 둔감하게 반응하였다. 풀다운 메뉴와 그리드 메뉴는 피시아이 메뉴에 비해 보다 간단하고, 친근하고, 효율적인 것으로 평가되었으며 42.3 퍼센트의 피험자가 그리드 메뉴가 메뉴들 중에서 가장 우수하다고 평가하였다. 결론적으로 그리드 메뉴는 메뉴 항목의 수가 적거나 중간 정도의 수준일 때 효율적인 디자인 대안으로 선정될 수 있을 것으로 판단되며 모바일 기기에서의 효율성을 살펴보기 위해선 보다 심도 깊은 연구가 요구된다.