• 대한인간공학회지
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• 제23권3호
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• pp.73-88
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• 2004

This study was contrived Hierarchical Information Search (HIS) model. HIS model is based on a “cognitive process” in which model, comprising basic human information processing mechanize and information interaction. Its process include 3 semantic cognitive processes: Schema-Association LTM, Form Domain, and Alternative Selection. Design methodology consists to elicitate memory, thinking and cognitive response variables. In case study, menu structure of mobile phone was applied. In result, a correlation between predictive error rate and real error rate was .892. and a correlation between selective and real reaction time was .697. This present to suggest a model of how the methodology could be applied to real system design effectively when this was used. HIS model could become one of the most important factors for success of product design. In the perspective, the systemic methodology would contribute to design a quantitative and predictive system.

• Genomics & Informatics
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• 제10권4호
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• pp.263-265
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• 2012

We developed a user-friendly, interactive program to simultaneously cluster and visualize omics data, such as DNA and protein array profiles. This program provides diverse algorithms for the hierarchical clustering of two-dimensional data. The clustering results can be interactively visualized and optimized on a heatmap. The present tool does not require any prior knowledge of scripting languages to carry out the data clustering and visualization. Furthermore, the heatmaps allow the selective display of data points satisfying user-defined criteria. For example, a clustered heatmap of experimental values can be differentially visualized based on statistical values, such as p-values. Including diverse menu-based display options, QCanvas provides a convenient graphical user interface for pattern analysis and visualization with high-quality graphics.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• 한국식품조리과학회지
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• 제9권2호
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• pp.109-115
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• 1993

This study was attempted to investigate the current status of industry food service management in Chonbuk province. The survey for the analysis was conducted through the questionaires to dietitian. The following results are to be noted. 1. Only one dietitian was employed regardless of feeding numbers and feeding times, and the average number of cooks comes to 5∼6 persons. Among 51 food service places for the study, 84.3% provided more than two meals a day. Feeding number were 200∼1000 people per one meal (64.7%) and feeding cost amounts to 700∼1000 won per meal per one person. 2. The food preferences and budget were primary considerations in menu planning. The type of menus was a non-selective menu with a seven-day cycle (83.7%). Most of dietitian (94.1%) had control of food purchasing, receiving and checking procedure and prefered placing orders by phone (94.5%) through the purveyors (86.4%). 3. In many food service places (70.5%), the mass food preparation was controlled of cooking method and standardized recipes were not undertaken by management Also, the food quality control such as flavor, texture, appearance and temperature was not fully established in food service system. 4. They used the method of manual dish washing operations (88%) and about 71.4% of them are dependent on boiling method of ultrabiolet light for disinfection of kitchen utensils. 5. The performance rates of dietitian management responsibility showed as nutritional management 100%, working management 72.4%, sanitary management 85.6%, personnel management 64.5% and nutrition education 40.7%, but they did not perform the objective and systematic their own responsibility as specialized dietitian because only few dietitian used basic check list and management tools. In addition, dietitian (21.6%) worked beyond their field. In the result, only 54.9% dietitian have satisfied their own occupation and most of them emphasized on practical working in educational curriculums.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2008년도 학술대회 1부
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• pp.45-48
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• 2008

박물관이나 전시관에서 많은 관람객들은 전시물에 대한 멀티미디어 정보를 얻기를 원할 뿐만 아니라 특정한 스타일, 작가, 주제별로 관람하고 싶어 한다. 박물관이나 전시관에는 증강 현실을 이용한 선택적 가이드 시스템을 이용하여 글이나 그림, 다국어 음성, 비디오와 같은 전시물에 대한 정보를 관람객에게 제공하며 관람자들의 흥미에 따른 관람 경로를 관람자에게 제공 해준다. 다음 전시물까지 가는 경로의 정보는 증강현실을 이용하거나, 멀티미디어 정보를 이용해서 관람자들에게 제공한다. 이 시스템은 외관적으로는, UMPC(Ultra Mobile PC)와 카메라, 그리고 관성 센서로 구성되어 있다. 처음 이 시스템을 시작하면, 관람자는 자신의 흥미에 맞는 전시물을 메뉴를 선택한다. 그 후, 시스템은 선택된 전시물과 연관된 관람 경로를 설정하고 다음 전시물에 대한 방향과 거리 그리고 어디로 가는지, 어느 방향에 있는지, 얼마나 멀리 있는지 그리고 전시물에 대한 시각적 실마리의 정보가 주어진다. 해당 정보를 이용하여 다음 전시물을 찾고 화면에 표시된 시각적 실마리와 카메라에서 얻어지는 전시물의 영상을 일치시키면 전시물에 대한 정보를 멀티미디어 형태로 보여준다. 사용자들의 간단한 실험을 통해서 이 시스템은 큰 전시실에도 관람자로 하여금 유익하게 관람할 수 있다.

• 한국조리학회지
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• 제13권3호
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• pp.220-238
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• 2007

This study investigates the importance of customers who use hotel restaurants on the basis of literature and actual data, establishes positioning strategies to stimulate hotel restaurants amidst an intensely competitive market, and sets up marketing strategies that can be applied to hotel restaurant business from the analysis results. Determinant factors for hotel restaurants were service quality, food, atmosphere and cleanness, brand and reputation, the attitude and appearance of attendants, and variety of menu, in the order of importance. As for the analysis results for satisfaction, the higher the customers regarded on the attitude and appearance of attendants and the food of the restaurant, the higher the overall satisfaction, the intention of revisiting, and the intention of recommendation of the customers became. Therefore, the marketing and promotion staffs of hotel restaurants should search for the ways to meet these needs of customers as much as possible, and identify the usage inclinations and satisfaction level of customers when carrying out marketing activities and establishing customer relationship marketing strategies.

• 한국항행학회논문지
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• 제26권6호
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• pp.496-503
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• 2022

어업인의 감소와 단독조업 어선이 증가되는 현실에서, 어선의 해상안전을 위한 항해 및 무선설비의 의무장비는 계속 증가되어 왔다. 따라서 협소한 조타실에는 항해, 통신, 어로 등의 많은 장비가 설치되므로 혼잡한 상태이며, 다수의 모니터가 전면에 배치되므로 해상견시 능력을 저하시키는 요인으로 된다. 문제의 해결책으로 디지털선택호출-초단파대무선설비(VHF-DSC), 선박자동 식별장치(AIS), 어선위치발신장치(V-Pass) 등의 무선설비를 LAN 기반으로 하나의 MFD(multi function display)에 통합하여 운용하는 인터페이스를 구현하였다. 또한, MFD와 무선설비들 간의 연동으로 데이터의 교환을 위하여 IEC61162-450의 UDP 패킷과 IEC61162 센텐스를 적용하였고, 장비와 기능별로 필요한 메시지를 추가로 정의하였다. 통합된 MFD 모니터는 메뉴방식으로 쉽게 조작되며, 해상안전 관련 조난 및 긴급통신 기능과 장비별 메시지전송 상태의 확인으로 인터페이스 성능을 평가하였다.

• 대한영양사협회학술지
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• 제16권4호
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• pp.353-368
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• 2010

The purpose of the study was to identify the relationships Total Quality Management (TQM) performance, job satisfaction, and organizational commitment among dietitians in business and industry foodservice. A total of 300 dietitians working in business and industry foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 203 responses were obtained. The data were analyzed using SPSS Windows (Ver. 12.0) for descriptive analysis and reliability analysis, and AMOS (Ver. 5.0) for structural equation modeling. The respondents were all female, 56.7% single, and 71.4% under regular employment. By foodservice management type, 52.7% of the foodservice operations were self-operated. The majority of the operations provided meals more than twice a day (73.9%), and 70.4% offered a non-selective menu. The dietitians of the contracted foodservices tended to have higher TQM performance scores than those of the self-operated foodservices (P<0.01). There were no significant differences in job satisfaction and organizational commitment scores by the type of the foodservice management. TQM performance was found to have a positive effect on job satisfaction, and job satisfaction affected organizational commitment for both the self-operated and contracted foodservices. A relationship between TQM performance level and organizational commitment of self-operated foodservices was not found. On the other hand, TQM performance level was the principal significant factor for increasing the organizational commitment of contracted foodservices. This research suggests that business and industry foodservices need to improve TQM performance to enhance job satisfaction and organizational commitment of foodservice dietitians and to develop specified TQM strategies that can be applied to each type of foodservice management.

• 대한지역사회영양학회지
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• 제13권6호
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• pp.879-889
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• 2008

The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330 students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient analyses of the planned, served and consumed menus were compared with nutrient management standard (former edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning, and try to decrease serving loss and plate waste.

• 한국조리학회지
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• 제17권2호
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• pp.85-97
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• 2011

연구는 HMR 상품 중 RTEC(간단 조리 후 먹는 음식)상품에 대한 선택속성이 고객만족에 미치는 영향과 고객만족이 재 구매 의도에 미치는 영향을 살펴보고자 RTEC 상품을 경험해본 여성고객을 모집단으로 하여 서울, 경기지역과 전주, 전북 지역에 거주하는 20대 이상의 여성고객을 대상으로 조사를 실시하였으며, 219부의 유효한 설문지를 최종분석에 사용하였다. 분석결과 가치와 유용성, 선호메뉴와 간편성, 음식품질이 고객만족에 유의한 영향을 미치는 것으로 나타났고, 가치와 유용성, 음식품질이 재 구매 의도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족이 재구매 의도에 유의한 영향을 미치는 것으로 나타났다.