• Journal of Nutrition and Health
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• 제31권8호
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• pp.1347-1354
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• 1998

The purposes of this study were to : (a) anlayze wating time, service rate, arrival rate, and coustomer expectations/satisfaction in cafeteria business foodservices and (b) identify the differences in those factors between foodservices by menu managmenet systems. The samples were two business foodservices operated by contract management in Seoul. The queue, laptime , service rate, and arrival rate were measured at each foodservice by stopwatch observation. The menu type, delivery system, number of meals served , servide time, and turnover rate of each foodservic was investigated. Questionnaires were developed to survey customer expectations and satisfaction. Satistical data analysis was completed using the SAS package programs for descriptive analysis and t-test. The mean waiting time of island type dafeteria system with separte set -menu was shorter than that of the other. In both foodservices, arrival rates were not significantly different from one another , but sevice rates were significnatly high in dafeteria menu systems. The peak time of the queue was found out at combination set menu line. The separate set menu line had a higher servide rate than the combination set menu line. The mean waiting time of the island type cafeteria line was shorter than that of the straifth type . At the straight type dafeterial line, both arrival rate and service rate were higher than those of island-type. The results of this study suggested that a separate set-menu would be more desirable than a combination set-menu in case of providing set menu with cafeteria menu.

• 대한인간공학회지
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• 제32권2호
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• pp.189-198
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• 2013

Objective: This research was carried out to study the menu type design of instrument cluster IVIS(In Vehicle Information System) for efficient navigation under deconcentrated situations. Background: A driver controls the IVIS menu using the rest of cognitive resources while driving a car. Although a driver controls the IVIS using extra cognition resources, his or her distraction can still cause some safety problems while driving. Menu type design of instrument cluster is absolutely important for safe and efficient navigation. Method: Four menu types including paging, flow, icon, and list type were identified through reviewing the existing IVIS of vehicle and the menu structure of cellular phone. Four menu types were evaluated through experiment. The experiment consisted of primary and secondary task, which the primary task was to simulate a driving and the secondary task was to control an IVIS menu prototype. Task performances, menu type preferences, and eye-movement patterns were measured in this experiment. Results: The result shows that icon type was the best design in aspect of task performance and preference. A clue for next menu item provided a positive effect for efficient menu navigation. It was identified that most of subjects gazed the middle-top area of IVIS screen from eye-movement pattern. Conclusion: A basic design of Instrument Cluster IVIS was proposed considering the result of this study in the final. Application: The results of this study can be effectively used in the design of Instrument Cluster IVIS.

• 한국콘텐츠학회논문지
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• 제20권3호
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• pp.390-399
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• 2020

본 연구는 특급호텔의 소규모연회 메뉴프로모션에 대한 이용고객의 주관적 인식을 파악 하고자 서울지역을 중심으로 소규모 연회 메뉴프로모션을 이용한 고객을 대상으로 Q방법론을 적용하여 분석을 시도 하였다. 유형분석을 한 결과, 총 4가지로 도출되었다. 제 1유형(N=4): 연회 메뉴 구성 비교 형(Banquet menu configuration comparison type), 제2유형(N=5): 연회 음식 위생 추구 형 (Banquet food hygiene-seeking at a Type), 제 3유형(N=3): 연회 메뉴 품질 만족 형 (Banquet menu quality satisfied type), 제 4유형(N=6): 연회 코스 중점 형(Banquet course focus type)으로 각각의 유형마다 서로 다른 특징이 있는 것으로 분석되었다. 본 연구를 바탕으로 향후 특급호텔의 소규모 연회 메뉴프로모션의 발전 방향성과 국내 호텔업의 호황 그리고 서비스 품질에 관한 연구의 기초자료로 활용될 것으로 판단되며, 주관적 분석 결과를 통해 시사점을 제공하고자 한다.

• 정보교육학회논문지
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• 제7권2호
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• pp.163-173
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• 2003

본 연구에서는 현재 초등학교에서 광범위하게 사용되고 있는 각종 형태의 웹사이트 메뉴에 대하여, 정보의 구조, 메뉴의 깊이와 너비, 항목의 나열방법, 메뉴의 제시형태, 메뉴사용의 수월성 등과 관련된 특성 분석의 결과를 토대로 메뉴의 패턴을 6가지 유형으로 구분하였다. 그리고 이들 각 유형의 메뉴에 대한 사용자들의 정의적인 반응과 사용시 효과성 및 효율성을 검증하기 위하여 동일 통제 조건을 갖는 6가지 유형에 대한 메뉴를 설계, 구현하고 이들을 실험, 적용하였다. 연구 결과 초등학교 학습자를 대상으로 하는 웹사이트에서는 상단 끌어내림 형태의 메뉴와 상단 제시 후 좌단 제시 메뉴 유형이 접근성과 인지도가 가장 높은 것으로 나타났다.

• 한국조리학회지
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• 제13권2호
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• pp.123-135
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• 2007

This study intended to determine how price-ending types used for menu products affected consumers' price evaluation and value perception and such behavioral intentions as purchase intention and search intention. The collected data went through statistical processing, including frequency analysis, factor analysis, T-test and ANOVA using an $SPSS/PC^+$ 12.0 statistical package. The results can be summarized as follows: First, as for differences in internal reference price by ending, internal reference price was lower if menu ending was an odd number than it was an even number, which indicates that consumers tend to consider the price of the menu products to be lower if the ending of menu products is an odd number. Second, menu price-ending was found to have significant differences on consumers' purchase intention, search intention, and value perception. But the results of two-way ANOVA showed that price ending by restaurant types had no effect on consumers' search intention and restaurant type. This study suggested a desirable external reference price-ending type for menu products as one of sales promotion strategies to menu products planners and drew up a concrete plan to determine which price-ending type is useful by consumers' personal properties.

• 대한인간공학회지
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• 제30권4호
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• pp.551-562
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• 2011

Objective: We proposed an effective 3D menu manipulation alternative with a usability test. This was performed in a 3D environment with 3D menu and control manipulation methods. Background: As 3D stereoscopic displays became generalized, various 3D applications were being used not just movies, games, but also mobile contents and advertisements. However, when a user interface was designed in a 3D environment, it was lacked that a clear standard and result of an efficiency and usability as like a 2D environment. Method: We implemented 9 kinds of 3D menu types based on 3D menu hierarchies, menu layouts and dimensions. And we extracted 3 representative control types in a 3D environment. We performed usability evaluation with full factorial design for 27 menu alternatives with 2 types of menu manipulation tasks. In this condition, we measured the performance time, subjective discomfort and eye-fatigue. Results: A control type had the significant effect, and the effect of menu types had the different result depending on given tasks. Conclusion: This experiment showed the interaction of menu and control types depended on 3D menu manipulation tasks were significant in a 3D user interface design. Therefore, as a purpose of a 3D menu manipulation task, 3D menu types and control types were should be considered. Application: We supposed this result was should be applied in a 3D menu contents design.

• Nutrition Research and Practice
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• 제14권3호
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• pp.286-297
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• 2020

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers' use intention to different formats of menu labeling between Korea and the U.S. SUBJECTS/METHODS: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. RESULTS: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers' perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. CONCLUSIONS: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1089-1098
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• 2008

The principal objective of this study was to reveal the relationship between the menu management indicators and menu performance indicators in contract-foodservice operations. Menu indicators differed according to the type of business, type of contract, type of serving, and number of service lines. In accordance with the results of our correlation analysis, we noted significant correlations between menu performance indicators and menu management indicators. The first of these was the correlation between the food cost ration and meal counts, food loss, and the use of prepared vegetables. The second of these was the correlation between food cost per meal and forecasting error, food loss, and inventory turnover. The last of these correlations was the negative correlation between menu CSI(customer satisfaction index) and the use of prepared vegetables. According to the results of our canonical correlation analysis, 2 significant functions were identified. In the first function, we noted significant correlations between meal counts, use of prepared vegetables, food loss, and food cost ratio. Additionally, we noted significant correlations between forecasting error, inventory turnover, food loss, and food cost per meal in the second function. Menu management indicators had no influence on customer satisfaction.

• 한국조리학회지
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• 제23권5호
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• pp.109-120
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• 2017

This study aimed to develop Chinese restaurant set menu which was proper to tendency of market segmentation by using conjoint analysis. In order to examine tendency of market segmentation, this study investigated the important factors and effective values of whole market and segment market. First, the study found that whole market and segment market seemed to prefer seafood to meat except Cluster 3 (Gentle demand type). Second, regarding efficiency of attribute level, the study found that crap soup is favored over seafood in both whole market and segment market except Cluster 1 (strong demand type). Third, Cluster 1 (strong demand type) showed a high level of efficiency on menu which is mixed with meat and seafood. In Cluster 2 (middle demand type), there was a high level of efficiency in meat menu. In case of Cluster 3 (gentle demand type), seafood menu showed high level of efficiency. Forth, there was a high level of efficacy in rice and western dessert menu on the result of analysis on whole market and segment market. Therefore, this study suggests that the preference of seafood is more higher than the preference of meat. It means that current customers care their health more than they used to be. According to this study, people who want to develop Chinese restaurant menu should focus on seafood more than meat. What's more, marketers of chinese restaurants have to not only present new awareness and fresh atmosphere but also provide typical composition of set menu for target customers.

• 한국조리학회지
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• 제3권
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• pp.5-22
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• 1997

A foodservice manager always is concerned with which of the menus or potential menus, or which of the menu items is best for the operation. A menu may be profitable but not popular, or vice versa. How dose one compare one menu with another\ulcorner A technique to accomplish this is Menu Scoring, which was developed by Michael Hurst. It can be used to analyze possible menu changes by estimating sales of the new items and seeing what the new menu score will be. But menu scoring considers food costs, limited menu and relation only. After the menu score is calculated, management can determine more effectively why one score differs from another. Thus, this study is focused on the general equilibrium effect analysis. It will be attained from menu formation and menu type. I concluded that one can also change menu prices and see how menu popularity and profitability and the resulting menu score are affected through this study.