• Journal of Advanced Navigation Technology
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• v.16 no.6
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• pp.1109-1115
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• 2012

In this paper, we propose a system that recommends the appropriate menu using the fuzzy rules and the case database. The rules are defined by using the user's body information such as height and weight and these information is often vague. Due to its fuzziness, we use the fuzzy logic to represent the information. In our system, it firstly gets the body information for computing the BMI (Body Mass Index) values. Then it combines the muscle mass factor and BMI values to make a fuzzification for calculating the obesity rate. It finally recommends the most relative menu by comparing with the user's obesity rate from each cases in the database. We implement the system on the Android platform and show that our proposed method can achieve reasonable performance through the various experiments,

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.138-146
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• 2010

Interest in IPTV content increases, the number of users quickly and easily find the need for an interface that can be consumed as well as the individual's taste is reflected in the menu structure is an emerging demand. Existing IPTV content depending on the browser menu, use the intuitive search criteria are presented differently, this is difficult and not take into account the characteristics of the user by providing an interface for users to interact with the content was limited. In this paper propose According to user requirements in IPTV, regardless of the type of content applicable to the multidimensional contents retrieval browser. This applies equally to the menu category and multidimensional approach based on simple, intuitive and can be used to visualize the content by users without detailed information about the multi-dimensional search to only the desired content will be available for consumption.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.5
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• pp.951-959
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• 2017

In this paper, we design and implement an Android-based Hangul food menu recognition application that recognizes characters from images captured by a smart phone. Optical Character Recognition (OCR) technology is divided into preprocessing, recognition and post-processing. In the preprocessing process, the characters are extracted using Maximally Stable Extremal Regions (MSER). In recognition process, Tesseract-OCR, a free OCR engine, is used to recognize characters. In the post-processing process, the wrong result is corrected by using the dictionary DB for the food menu. In order to evaluate the performance of the proposed method, experiments were conducted to compare the recognition performance using the actual menu plate as the DB. The recognition rate measurement experiment with OCR Instantly Free, Text Scanner and Text Fairy, which is a character recognizing application in Google Play Store, was conducted. The experimental results show that the proposed method shows an average recognition rate of 14.1% higher than other techniques.

• The Korean Journal of Franchise Management
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• v.11 no.1
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• pp.19-29
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• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.

• Smart Media Journal
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• v.9 no.2
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• pp.63-68
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• 2020

One of the most important parts of the user experience in mobile device interaction is navigation design. Navigation design plays a key role in enabling users to perform their desired functions and to access the information and content they need by mobile applications. In this process, differences in cultural characteristics and backgrounds of users may affect the navigation design, and thus the user experience may represent a significant difference. This study compared the navigation design of popular mobile shopping applications in China and the United States to examine the differences and analyzed the reasons. Based on this comparison, we proposed that the Chinese preferred rich information, colorful images and various menu styles, while Americans preferred simple designs, layouts and limited types of menu. In addition, two types of mobile shopping application navigation design schemes reflecting cultural characteristics were evaluated to examine the difference of Chinese and American users' preference, and the validity of our study was verified based on the results.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.15 no.3
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• pp.371-379
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• 2008

Purpose: The objective of the present study was to develop and evaluate a legal communicable diseases (LCDs) electronic system for infection control. Method: The system was developed through the procedure of analysis, design, implementation, application and evaluation, and was applied within an OCS (order communication system). Results: As indicated by the main menu, the present system is composed of an improved perception system for enhancing perception of LCDs, LCDs identification system, and improved efficiency in the report system. Detailed items included in the main menu are introduction and log-in screen, pop-up window for checking the outbreaks of LCDs, decision making icon, electronic signature icon, electronic report form, email system, etc. The total number of reports was greater after the application of the system (n=99) than before (n=80), and the adequacy of report time was statistically significantly higher after application of the system (P<0.05) Conclusion: The present system suggests a new method for LCDs report and infection control, and is expected to be adopted by other medical institutions in the future.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.212-223
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• 2007

The method of study generally includes multi-disciplinary studies, inter-disciplinary studies, cross-disciplinary studies and trans-disciplinary studies by Meeth. In the study of food, however, it can be used intersectionally or step by step. The purpose of this study was to research the types of related studies and define the food merchandise using the multi-disciplinary and inter-disciplinary studies. The food merchandise was defined all things considered menu; it was the academic system about menu design, reengineering and analysis. It constructed social science system and independent research system in holding peculiarity and speciality of it. Then, its own research field was gradually created as the practical and scientific method. Finally, further study about it will be progressed not in the merchandise but in the social science from now on.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2000.10a
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• pp.585-589
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• 2000

In this paper, we present a standard S/W solution for nursery administration. This S/W would substitute for classical nonscientific nursery management that has depended on personal experience and intuition. Especially, the suggest S/W design concepts are based on a diary writing on a computer. It means every statistical data and information for a sales forecast analyzed on the program just by keeping a din. Also it has two operation mode of easy menu and advanced menu for a different level of user.

• Journal of The Korean Association of Information Education
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• v.4 no.2
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• pp.212-222
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• 2001

This paper is concerned with the design and construction of navigational interfaces on the web-based multimedia courseware, in particular for the education of elementary school children. Three different types of navigational strategies for the different structures of information are discussed. For hierarchically organised subject material, a single menu list is considered to be the most appropriate means of navigation. The interface of the 'Study of the Internet' provides a combination of child and sibling menus and sequential tools. The menus are used for navigating topics and subtopics, and the sequential method is used for navigating pages. The final navigational interface has the advantages of allowing the student flexible navigation, and proving an indication of progress through the subject material. Finally, the combination of menu and sequential navigational methods allow a student to maintain context, whilst navigating through different levels of hierarchical information. It thus reduces the danger that the student will lose their way, without overconstraining the navigational path.