• 한국콘텐츠학회논문지
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• 제9권4호
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• pp.72-80
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• 2009

디지털 컨버전스 시대에 접어듬에 따라 디지털 텔레비전 수신 모듈의 폭발적인 수요에 맞추어 사용자의 편의성을 강조한 디지털 TV GUI가 중요해지고 있다. 본 논문에서는 HDTV MPEG 수신 모듈의 구동을 위한 메뉴 선택 방식의 GUI를 설계하고 구현했다. 이는 기존의 유저 인터페이스가 가지는 단점들을 극복하고, 사용자에게 보다 친숙하고 편리함을 제공할 수 있는 구조를 가지고 있다. 메인 메뉴를 구성하기 위한 윈도우를 생성하고 메뉴 항목들을 $1{\times}3$ 구조로 화면의 상단에 배치하였다. 그리하여 메인메뉴와 서브메뉴 그리고 하위 메뉴를 한 개의 화면에 표시되도록 구성하였다. 그리고 새로 제작한GUI스타일과 아이콘을 적용함으로써 메뉴 선택 방식의 GUI를 완성하였다.

• 대한인간공학회지
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• 제23권4호
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• pp.9-21
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• 2004

As menu structure of household appliance is complicated, user's cognitive workload frequently occurs errors. In existing studies, errors didn't present that interpretation for cognitive factors and alternatives, but are only considered as statistical frequency. Therefore, error classification and analysis in tasks is inevitable in usability evaluation. This study classified human error throughout information process model and navigation behavior. Human error is defined as incorrect decision and behavior reducing performance. And navigation is defined as unrelated behavior with target item searching. We searched and analyzed human errors and its causes as a case study, using mobile phone which could control appliances in near future. In this study, semantic problems in menu structure were elicited by SAT. Scenarios were constructed by those. Error analysis tests were performed twice to search and analyze errors. In 1st prototype test, we searched errors occurred in process of each scenario. Menu structure was revised to be based on results of error analysis. Henceforth, 2nd Prototype test was performed to compare with 1st. Error analysis method could detect not only mistakes, problems occurred by semantic structure, but also slips by physical structure. These results can be applied to analyze cognitive causes of human errors and to solve their problems in menu structure of electronic products.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1995년도 추계학술대회논문집
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• pp.41-45
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• 1995

Menu-driven interfaces are frequently employed for user -system interfaces on many electronic products. Due to the space and budget constraint, a single or multi-line display is used to show menu items. Single or Multi-line display present 8 .approx. 21 characters on an LCD screen and users select items using a series of button pushes. Multi-line displays are different from the single-line ones in the following aspects. First, they can present multiple menu items at the same time. Second, they can present menu items in a various way, for example, same-depth presentation, sub-depth presentation, previous selection, etc. In this study, a human factors experiment is being conducted to examine the effects of three independent variables on the design of a multi-line display. Factors investigated include menu structure, number of lines on the display, item presentation methodl. Usability of the multi-line display is being measured quantitatively in terms of four different aspects: task completion time, accuracy, inefficiency, user preference. A set of design guidelines will be drawn from this study which can be applied to usef-system interfaces of a various types of consumer products.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 2004년도 추계학술대회
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• pp.34-34
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• 2004

• 대한지역사회영양학회지
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• 제26권3호
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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.

• 식품보건융합연구
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• 제9권4호
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 2003년도 춘계공동학술대회
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• pp.480-486
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• 2003

Due to rapid computerization of many consumer electric products, user interface of digital products comes an important issue for the user satisfaction. Although Menu Driven Interface are frequently employed for user interfaces on many digital products, there still exists many problems. This study attempts to apply to usability guideline digital camera through the review. And the study also an alternative devises design for digital product menu interface. The general type design guidelines include menu depth/breadth, information architecture, categorize and consistency among design components.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2008년도 학술발표회 논문집
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• pp.1398-1402
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• 2008

본 연구는 하천 호안의 안정성에 대한 값들을 체계적으로 정리하고 관련 기법을 컴퓨터 프로그램으로 개발하여 실무자들이 호안의 시공 설계시 안정성에 대한 평가를 쉽게 할 수 있도록 개발된 프로그램이다. 프로그램의 사용을 쉽게 하기 위해 GUI(Graphical User Interface)의 기능이 뛰어난 Visual Basic을 사용하였으며, Data-Base를 기반으로 하는 Menu-Driven 방식을 채택하였다. 프로그램의 기본구성은 호안의 수리적 안정성연구를 바탕으로 국내의 하천에서 가장 많이 사용되고 있는 식생호안공, 돌망태공, 식생호안 블록공의 3가지로 구성 되어 있으며 각 호안공의 소류력에 필요한 수리 특성 자료와 각종 계수, 호안에서 측정되어진 값을 산정 후 각 호안의 내력 소류력 값과 외력 소류력 값을 산출 한 뒤 이 들 값을 비교하여 호안의 안정성을 평가하였다. 호안의 안정성평가 프로그램을 바탕으로 하천호안의 축조 및 최근의 생태성이 강조된 하천의 호안 시공 설계 시 많은 사용이 기대된다.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1995년도 춘계공동학술대회논문집; 전남대학교; 28-29 Apr. 1995
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• pp.534-544
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• 1995

Many electronic products employ menu-driven interfaces for user-system dialogue. Unlike the software user interfaces, a small single-line display, such as a Liquid Crystal Display, is typically used to present menu items. Since the display can show only a single menu item at a time, more serious navigation problems are expected with single-line display menus(SDM). This study attempts to provide a set of unique guidelines for the design of the SDM based on empirical results. A human factors experiment was conducted to examine the effects of four design variables: menu structure, user experience, navigation aid, and number of targets. The usability of design alternatives was measured quantitatively in four different aspects, which were speed, accuracy, inefficiency of navigation, and subjective user preference. The analysis of variance was used to test the statistical effects of the design variables and their interaction effects. A set of design guidelines was drawn from the results which can be applied to the design of human-system interfaces of a wide variety of electronic consumer products using such displays. Since more generalized guidelines could be provided by constructing prediction models based on the empirical data, some powerful performance models are also required for the SDM. As a preliminary study, a survey was done on the performance models for ordinary computer menus.

• 대한인간공학회지
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• 제15권1호
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• pp.1-14
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• 1996

Menu-driven interfaces are frequently employed for user interfaces on many electronic products. Due to space constraint, a single or multi-line display is popularly used to show menu items unlike the software interfaces. Single or multi-line display present 8 .approx. 21. characters on an LCD screen and the user selects items using a series of button pushes. Multi-line displays are different from the single-line ones in the following aspects. First, they can present multiple line of information at the same time. Second, they can present menu items in a various way compared to single-line ones. However, due to their space constraint multi-line displays have many limitations compared to ordinary displays which usually use 14" screens. Therefore, guidelines are necessary for designing efficent multi-line display menus interfaces. In this study, a human factors experiment was conducted to examine the effects of three design variables which might affect the usability of a multi-line display menus. Factors investigated include menu structure, number of lines on the display, and item presentation method. Usability of the multi-line display menus was measured quantitatively in terms of four different aspects: speed, accuracy, inefficiency and preference. The analysis of variance was used not only to analyze the main effects of the factors and their interactions but also to see the differences between the single-line display menus and multi-line display ones. A set of design guidelines drawn from this study can be applied to the design of the user interfaces of a various types of electronic consumer products.