• Korean Journal of Cognitive Science
• /
• v.18 no.2
• /
• pp.193-221
• /
• 2007

This study explored the efficient hierarchical data structure of mobile interfaces. The first experiment demonstrated the effects of grouping(clear/unclear), depth level(2/3/5), and the number of items(32/64/128) on the search time and the number of errors. The results indicated that participants spent less time and made fewer errors to perform the task when the clear mobile interfaces, low depth level, and fewer items were provided. In addition, the results indicated that there were no effects of the depth level and the number of items on the search time and number of errors in clear mobile interfaces conditions. As depth level and the number of items changed, on the other hand, participants spent longer time to complete the task and made more mistakes in unclear mobile interfaces conditions. The second experiment investigated the effects of grouping(clear/unclear), the number of items(32/64/128), and spacial cues(colors/ windows/ number of cues) on search time and the number of errors in hierarchical data structures which had five depth levels. The results indicated that participants spent less time to complete the task and made less errors in a mobile interface when grouping is clear and the number of items are fewer. The results were identical with the first experiments. In addition, the main effect of spacial cues indicated that providing spacial cues via pictures and numbers can be helpful to reduce errors in search behaviors.

• Korean Journal of Community Nutrition
• /
• v.19 no.1
• /
• pp.51-59
• /
• 2014

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.

• Journal of the Korean Society for Library and Information Science
• /
• v.54 no.1
• /
• pp.277-301
• /
• 2020

The purpose of this study is to analyze art museum websites and derive implications for future operation of art museum websites. To this end, this research collected basic information about art museums according to '2018 National General Report of Cultural Infrastructure' and investigate the websites of 30 art museums through multi-step sampling process. This study analyzed the structure and menu of the art museum websites as well as the current state of various contents provided by the websites and the search service for the collections offered by the websites. Following sentences are the results. First of all, the art museum websites offer 5.6 top menus on average. Secondly, contents related to art museum, exhibitions, news, education, general forum, and SNS are the basic contents that should be provided on the art museum websites. Third, for contents related to news, education, and events have problems with hierarchical structure and need to be adjusted. Fourth, in the content type, specialized information contents are relatively insufficient and thus need to be improved. Fifth, the art museum websites should give sufficient information about the collection and offer directory searching hat includes keyword searching as well as detail searching service. It is also required to reorganize the directory along with the download function for searched results and the sorting service.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.11 no.2
• /
• pp.89-94
• /
• 2011

Today, the utilization of communication devices is being increased including information terminals, cell phones, handheld personal digital assistants (PDA) caused by the development of information and communication technology. The development of information and services is speeding up, whereas most communication devices have provided a inefficient hierarchical menu and sequential searching structure. In this study, the Adaptive User Interface is applied to the Bus Information Terminal(BIT) which is one of communication equipment installed in the bus stop. It will be based on analysis of unspecified individuals' preferences and user's directly personalization in the BIT prototype. We expect the results of this study to be possible to provide users with efficient and convenient information acquisition and contribute to the development of public transport use by improving the accessibility and usability of BIT.

• Journal of Distribution Science
• /
• v.11 no.12
• /
• pp.51-62
• /
• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.