• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.155-166
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• 2021

Objectives: Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners' menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition. Methods: A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers' level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses. Results: Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium. Conclusions: The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners' healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers' menu-decisions.

• The KIPS Transactions:PartB
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• v.12B no.4 s.100
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• pp.473-478
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• 2005

The purpose of this study was to investigate the interaction effect of Web site menu designs and information structures on two information searching performances (searching and browsing) and three measures of users' attitudes (appeal, usability, and disorientation). Pronounced interaction effects occurred across four dependent variables except searching when decreasing and increasing information structure were combined with a simple selection menu and a pull-down menu. Further studies are needed to investigate additional interactions among factors of interface and information structure of Web sites.

• Archives of design research
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• v.19 no.2 s.64
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• pp.251-260
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• 2006

Rapid development of electronic technology has made it possible to perform various function. But this technology made it increase it's complexity. Therefore, It was important to identify usability problem in interface design. The quality of interface to promote the efficient interaction should be evaluated with regard to users' cognitive characteristics. So, in this paper, washing machine, that is one of the most useful electronic home application was studied menu structure on interface and it's operational states transition. At first, an cognitive menu structure is identified with users' conceptual similarity of the main function of washing machine. Then three washing machines was selected to compare with the cognitive menu structure. And, we were analyzed how operational state of the washing machine was transfered. As a result, we can be revealed that menu operational method based on the cognitive structure was consistent with the user's preferred operational method during the experimental tasks and the users and designers had a different knowledge of an it's function structure. These results will be useful to design the washing machine interface.

• Archives of design research
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• v.17 no.1
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• pp.127-134
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• 2004

The purpose of this study was to compare data input interfaces used in e-business applications on the web and find optimal input design characteristics. Basic data entry tools such as a pull down menu, list, text input box, and radio button were examined by inputting data into a simulated hotel room reservation web site. Experimental results indicated that the text input box was most efficient for experts or experienced operators when there are more than four menu-items and pull down menu was considered most satisfactory, simplest, and easier to use for novices or unexperienced users. A simple list was determined to be the best for the input of binary data considering user's satisfaction, simplicity, and flexibility but radio button was evaluated best for the ease to use. Design guide lines of this study can be applied to build a usable interactive web sites and increase economic efficiency.

• Journal of the Ergonomics Society of Korea
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• v.34 no.3
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• pp.247-264
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• 2015

Objective: The purpose of this study is to determine the priority of information presentation and the effective menu type to be placed in the center of a gauge cluster display for commercial trucks and to present a set of ergonomic designs for the gauge cluster display. Background: An effective ergonomic design is specifically needed for the development of the gauge cluster display for the commercial trucks, because more diverse and heavier information is delivered to truck drivers, compared to the information to passenger car drivers. Method: First, all the information that must be shown on the commercial truck display was collected. Then, the severity, frequency of use, and display design parameters were evaluated for those information by commercial truck drivers. Next, an analysis on the information attributes and the heuristic evaluation utilizing the display design principles were carried out. According to the results, a design alternative of the main screen to be displayed was constructed by priority. A comparative analysis between the alternative and existing main screens was also conducted to see the efficacy of the designs. Lastly, we conducted an experiment for the selection of menu type. The experiment was conducted using the driving simulator with an eye-tracking device. The independent variables were four types of the menu reflecting the commercial truck characteristics such as grid type, icon type, list type, and flow type. We measured preference, total execution time, the total duration of fixation on the gauge cluster area, and the total number of fixation on the gauge cluster area as dependent variables. Results: Four types of driver convenience information and six types of driver assistance information were selected as the information to be placed primarily on the main screen of the gauge cluster. The Grid type was the most effective among the menu types. Conclusion: In this study, the information that appears on the main screen of the display, the division of the display and the design of the menu type for commercial truck drivers were suggested. Application: This study is expected to be utilized as guidelines on the ergonomic design of a gauge cluster display for commercial trucks.

• Journal of the HCI Society of Korea
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• v.2 no.1
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• pp.33-39
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• 2007

Because of the cognitive overload which is caused by the complicated information structure, Digital Convergence product interferes with the effective retrieval of the information from the menu. Two methods have been used to alleviate that cognitive overload by making an effective menu structure; physical menu structure method which is related with the width and depth of the menu, semantic menu structure method which is related with the menu title. In this research, we tried to demonstrate the effectiveness of the menu structure designing method by suggesting a new semantic methodology which uses the Fixation and Fixation duration which are accompanied by the visual search. Because the Fixation is automatically processed by the human cognitive model, we could easily recognize whether the information structure is correspond to the cognitive model or not. From this fact we established the hypothesis that the number of cognitively well established menu structures are fewer than that of the wrongly designed menu structures in terms of the Fixation number and Duration. To verify this hypothesis, we compared the Fixation number and Duration of the modified menu structures with those of the original menu structures by using the Eye-Tracking experiment. As a result, we could find the significant decrease of the Fixation number and Duration after modification. Therefore we could recognize that the modified menu structure was more effective than the original menu structure. In sum, the newly suggested menu structure designing methodology which uses the Fixation and Fixation Duration accompanied by the visual search was proved to be a very effective method.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.4
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• pp.281-293
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• 2023

This study addresses the optimal design methodology for switching between active electronically scanned array (AESA) radar operating modes to easily select the necessary information to reduce pilots' cognitive load and physical workload in situations where diverse and complex information is continuously provided. This study presents a procedure for defining a hidden Markov chain model (HMM) for modeling operating mode changes based on time series data on the operating modes of the AESA radar used by pilots while performing mission scenarios with inherent uncertainty. Furthermore, based on a transition probability matrix (TPM) of the HMM, this study presents a mathematical programming model for proposing the optimal structural design of AESA radar operating modes considering the manipulation method of a hands on throttle-and-stick (HOTAS). Fighter pilots select and activate the menu key for an AESA radar operation mode by manipulating the HOTAS's rotary and toggle controllers. Therefore, this study presents an optimization problem to propose the optimal structural design of the menu keys so that the pilot can easily change the menu keys to suit the operational environment.

• Journal of the Korea Society of Computer and Information
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• v.19 no.9
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• pp.151-160
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• 2014

Recently enterprises, which posses high-speed internet and high-performance computers, have tried to use MIS(management information systems) to deal with whole task efficiently. This study considers design of menu navigation using SNA(social network analysis) to be able to move between menus of MIS efficiently. We extracted the important menu lists through the high SNA measures such as degree centrality, betweenness centrality and closeness centrality, developed web-pages and investigated its application. The findings will be used for design of web menu navigation and guide of strategic planning for MIS.

• The Journal of Information Systems
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• v.26 no.3
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• pp.295-312
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• 2017

Purpose Consumption behaviors of consumers have changed with the widespread use of the Internet and smart phones, and accordingly online marketing activities are becoming ever more prevalent. Yet, the domestic food-service industry has yet to offer an Omni-Channel order system that encompasses a online, offline, and mobile interface. Also, a multilingual menu ordering service for foreign tourists is not yet available. Therefore, if an order service system accessible online and offline which could provide multi-language services were implemented, the satisfaction of the service provider and domestic and foreign customers would be maximized. Design/methodology/approach By designing an electronic menu based on open an OS and providing electronic menus in offline stores, we have completed the design of a linked order system which would be available everywhere (online, offline, and mobile). The CMS was developed to integrate these three mediums and the entire operator was designed to receive basic information and statistical information about the merchants, or store operators. Also, a multilingual term dictionary containing menu information for foreign tourists was made into a database so that foreign tourists who are having difficulty in communication can use it more easily. Findings We have made it possible for customers to use the order service without distinction between online, offline, and mobile platforms, and have proved that it is a more efficient and convenient service for customers as well as operators. Nevertheless, as an initial model, the implemented system has limitations on the execution of the payment support method in the electronic menu board and in the management division of the CMS. In case of commercialization, it is necessary to make an alliance of efforts to attract initial franchises. Through further supplementation, we expect the online and offline connection-types martservice system will maximize the satisfaction of both operators and customers alike.

• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.30-40
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• 2016

This study analyzed the attention concentration tendencies of one(1) subject who showed convergent exploratory acts actively through the gaze-brainwave measurement experiment of cafe space images and our research findings are as follows. First, the areas of interest (AOIs) that the subject gazed visually by paying attention to it and concentrating on it at a cafe space include counter&menu area, sign area, partition area, image wall area, stairs area, and movable furniture area, and built-in furniture area: seven areas in total. Second, conscious gaze frequency appeared the highest in counter&menu area, and conscious gaze appeared more later than in initial times. Third, conscious gaze pattern was divided into the zone that explored various areas dispersely (distributed exploratory zone) and the zone that explored between particular areas concentratedly (intensive exploratory zone). Fourth, as a result of analyzing the brainwave attention concentration, it was found that the attention concentration in prefrontal lobe (Fp1, Fp2) and frontal lobe (F3, F4) rose to a higher level in the zone of 15 to 16 seconds and this time zone was considered to be a zone where gazing at counter&menu area was very active. In addition, the attention concentration appeared higher in the initial zone than in the later zone, among the entire experimental time zones. Finally, as a result of analyzing the changes in activation by brain portion of the SMR wave expressed when maintaining the arousal and attention concentration, it was found that the right prefrontal lobe and the frontal lobe became activated in the time zone when the intensive exploration of "counter&menu area" and "movable furniture${\leftrightarrow}$built-in furniture area" had occurred and the time zone when the intensive exploration of "image wall${\leftrightarrow}$partition area" and "counter&menu${\leftrightarrow}$sign area" had occurred.