• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• KIPS Transactions on Software and Data Engineering
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• v.6 no.3
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• pp.161-166
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• 2017

In recent times, many people have problems of nutritional imbalance; lack or surplus intake of a specific nutrient despite the variety of available foods. Accordingly, the interest in health and diet issues has increased leading to the emergence of various mobile applications. However, most mobile applications only record the user's diet history and show simple statistics and usually provide only general information for healthy diet. It is necessary for users interested in healthy eating to be provided recommendation services reflecting their food interest and providing customized information. Hence, we propose a menu recommendation method which includes calculating the recommended calorie amount based on the user's physical and activity profile to assign to each food group a substitution unit. In addition, our method also analyzes the user's food preferences using food intake history. Thus it satisfies recommended intake unit for each food group by exchanging the user's preferred foods. Also, the excellence of our proposed algorithm is demonstrated through the calculation of precision, recall, health index and the harmonic average of the 3 aforementioned measures. We compare it to another method which considers user's interest and recommended substitution unit. The proposed method provides menu recommendation reflecting interest and personalized health status by which user can improve and maintain a healthy dietary habit.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.05a
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• pp.227-229
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• 2011

To develop an effective web site, Ajax, jQuery and various techniques have been developed. Administrator interface to powerful, where the administrator can easily create a variety of functions from the menu, but this is not leaving the form of text or code, modify it and then when is low. To solve these problems, in this paper we are making conjunction with CSS which provide the database with open font and CSS features in variety of images, converted into text using the open font, these existing production methods with a Web site that provides a differentiated ways.

• Journal of the Ergonomics Society of Korea
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• v.28 no.2
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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.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.4
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• pp.934-940
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• 2014

Recently, the emergence of a variety of devices to be able to access web have brought many technological changes in the field of web development. However some web sites are still operating with a focus on computers, especially exclusive and slow developing job training related web sites which utilize a User Interface that targets only PCs. In this paper, we propose the job training management system which has a menu configuration and functions to be applied to a variety of devices, and also an applicable technologies for training students to access more easily. Finally, we evaluated its efficiency by applying the implemented system in the actual field.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.113-118
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• 1992

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.579-585
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• 2002

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangiu and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.125-138
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• 2006

The purpose of this study are to find out various the significant factors impinging on the attitude of consumer, between attitude of consumer and preference of consumer in the Food and Beverage industry. For these purposes, two hypothesis were established as follows : (1) The reactions of consumer should have a significant effect on the attitude of consumer in the Food and Beverage industry. (2) The attitude of consumer should have a significant effect on the preference of consumer in the Food and Beverage industry. The verification of the proposed hypothesis showed the following results : First, it was found that the consumer's recognition reaction of employees have significant on price and variety of menu. Second, it was found that the consumer's emotion reaction have significant on feeling, taste of food and so on. Third, it was found that the consumer's action reaction have significant on expense.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.626-632
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• 1999

The purposes of this study were to examine the needs in foodservice in the view of students and to determine the ways to improve the foodservice quality. A survey was undertaken from 381 high school students by using a self-completed questionnaire regarding the student' satisfaction on the foodservice. The collected data were analyzed by using SPSS program for descriptive analysis, t-test, and analysis of variance. The students assessed the importance and performance of the meal service as 4.19 and 2.52 out of 5, respectively, which suggests that the school foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled 'focus here' and supposed to incidate the areas of high importance but in low performance, were the availability of meals that the students like, variety of menu, taste of the food, sanitary quality of the food, sanitized utensil, and response to complanints. The results of Importance-Performance Analusis(lPA) indicated the areas that the attention of management should be given to improve the quality of foodservice.