• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.599-607
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• 2006

텔레매틱스 정보단말기는 가독성, 시인성, 주행 안전성의 사용성과 HMI(Human Machine Interface)를 고려하여 설계해야 한다. 텔레매틱스 정보단말기 GUI을 구성하는 요소로 Menu Type, Menu Structure, Font Size 등이 있다. 그러나 한글이라는 지역적 특성에 대한 연구가 미흡한 상태이다. 따라서 본 연구에서 국내 운전자를 대상으로 텔레매틱스 정보단말기 GUI Factor에 대해 국내의 환경에 맞는 설계를 도출하였다. 피험자는 총 30명(남자 24명과 여자6명)을 대상으로 가상 주행 시스템을 이용한 시뮬레이션 환경에 Task를 수행하도록 하여 실험을 하였다. 분석은 ANOVA, 다원배치법, T-test, Font 일반식 대입을 통해 이루어졌다. Menu Type은 가로세로 2*3 배열의 형태와 버튼간 간격을 주행안전성 및 시인성에서 고려하여 설계해야 한다. Menu Structure는 3Depth가 3Frame 보다 주행안전성 및 시인성이 5%유의수준에서 더 우수하다고 나타났다. 운전자 안구 거리에 따른 Font Size를 도출하는 일반식은 어두운 글자인 경우 0.0069radian * d = Font Size 가 되고, 밝은 글자인 경우 0.0075radian * d = Font Size 가 된다. 위와 같이 본 연구는 GUI 세가지 항목에 대하여 국내 운전자의 사용성과 텔레매틱스 정보단말기 간의 인터페이스를 고려하여 기존의 시스템에 대하여 에러를 줄이고, 수행능력을 향상 시켜 주었다.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.253-265
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• 2010

The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average $2.74{\pm}0.45$(3-point scale). The harmony of menu book design with restaurants was average $2.46{\pm}0.51$ (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p < 0.001), and did not classify menus by groups (p < 0.001) in general. In addition, profit-making menus were not properly emphasized (p < 0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.135-155
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• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• Journal of Nutrition and Health
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• v.31 no.7
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• pp.1192-1205
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• 1998

The purpose of this study was to develop a software system for computerized menu planning program by food exchange group. In this research, Powerbuilder 5.0 was used. This study provides food service manegers with more effective manegement system and scientific menu. Software programs developed in this study were summerized as follows : 1) Programs for outputing standard amounts of the exchange food groups fir calories. 2) Programs for inputing the cooking type code, the food code and the food amount of the menu. 3) Programs for outputing distribution of the exchange food groups of the computerized menu. 4) Programs f0r calculating the price of each food and menu. 5) Programs for calculating the nutrient contents of each food and menu. 6) Programs for calculating fatty acids of dietary intake. 7) Programs for calculating PUFA : MUFA : SEA ratio and $\omega$$_{6}$ : $\omega$$_{3}$ ratio and evaluating the status of dietary intake. 8) Programs for inputing the purchasing amount of food. 9) Programs for outputing the menu table. 10) Programs for inputing and modifing the cooking types in the cooking types file. 11) Programs for inputing and modifing the prices in the food prices file.e.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.179-188
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• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.380-385
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• 2008

To perform the navigation functions more efficiently, the navigation menu structure should be provided easy to understand to the driver in the vehicle environment that is restricted by driving workload, According to these conditions, to design better navigation interface, it is important to study on the navigation menu structure that is depend on the screen size and the information width and depth. Therefore, in this study we provided the different menu structures of 7-inch touchscreen LCD and 4-inch touchscreen LCD to the driver respectively in the driving simulator. Then, we compared the preference of each menu structures with the different touchscreen LCD.

• Journal of the Ergonomics Society of Korea
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• v.34 no.3
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• pp.247-264
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• 2015

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display. Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers. Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types. Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested. Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.

• Proceedings of the Korea Society of Design Studies Conference
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• 2002.11b
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• pp.158-159
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• 2002

• The Journal of Korean Association of Computer Education
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• v.13 no.1
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• pp.9-18
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• 2010

The purpose of this study is to determine the differences in menu-layout preference for learners based on their demographics. The experiment was conducted in this manner: three class second grade and three class sixth grade elementary school students were separated by sex, grade, age and cognitive style such as field-dependent and field-independent. They were asked to choose which menu layouts they preferred or did not prefer out of 6 different types. The results of the research are as follows: First, there were no differences in sex, grade and cognitive style for preferences in the menu layout but there were meaningful differences with regard to age. Second grade students preferred map-type layout, but sixth grade students preferred the type having a main menu across the top with a sub menu in roll over. Second, there was a difference with regard to age as to what they do not prefer. Overall, the results of this study suggest that the menu layout for a learning web site on the internet needs to be different according to their age.