• 제어로봇시스템학회:학술대회논문집
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• 1992.10a
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• pp.519-524
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• 1992

In this paper, an operating system is designed for NC controllers. Host computer is the IBM-PC, and the controller panel is designed in graphics mode to look easily for users. Pull-down menu is selected, which is useful to minimize a mistake made by users, so users can use NC controller more effectively. Also, many functions are proposed, such as NC editor for programming the NC program directly, simulation function for testing editted NC program, and new key-pad that appropriates for the functions of OS.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.516-534
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• 1998

To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.

• Proceedings of the KSR Conference
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• 2008.06a
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• pp.1531-1535
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• 2008

The Tester of Autonomous station control system is a system which can test the main function of Autonomous station control system through the data field. The purpose of this paper is to meet the system requirements and design a main function, menu and user interface using Use-case. The main function is a time-deadline test, a schedule broadcast test, a route control test and a version-up test, etc. The design of Autonomous station control system tester plays a primary role of the important document for the upcoming future system development of the tester.

• ETRI Journal
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• v.9 no.2
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• pp.118-133
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• 1987

본고는 TDX 전전자교환기 개발에 따른 시스팀 형상관리를 효율적이고 체계적으로 수행하기 위한 자동화 도구, $CMI^2S$(Interactive Information System for TDX Configuration Managements)의 개발에 관한 연구결과이다. $CMI^2S$는 menu-driven 방식을 기본으로 하는 네가지 도구 (CCT/RDT/SPRT/DSMT)들로 구성되어 있으며, 주요 개발환경중의 하나인 데이터베이스 시스팀은 VAX-l1/750 컴퓨터 시스팀의 Troll/USE Relational DBMS 이다. 그리고 $CMI^2S$의 주목적은 형상관리 활동인 형상인식, 형상통제, 형상상태 기록의 수행을 자동화하여 TDX 시스팀의 integrity를 향상시키는데 있다.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.1-7
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• 1999

The purposes of this study were to analyze the relationship between 12 independent variables and the foodservice productivity in the welfare facilities for the elderly. The results of the study were summarized as follows; 1. 67.2 percentage of surveyed welfare facilities for the elderly were not managed by dietitians, so menu planning, food purchasing, management of eqipment and facilities, sanitary practice, and management of work were administered nonsystematically. 2. From the results of factor analysis of variables related to the affecting productivity, 5 factors were generated and the factors were named ‘foodservice scale’, ‘human resourcs’, ‘use of food’, ‘use of equipment’ and ‘use of document’, and then the relation between the factor variables and productivity was examined by multiple regression anlysis.

• Proceedings of the Korea Water Resources Association Conference
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• 1992.07a
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• pp.443-447
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• 1992

This study describes the strategy for advanced decision support system (ADSS) development for integrated management of water resources and quality in reservoir systems. The developed ADSS consists of database that contain hydrologic data, observed operational data, and data to support specific reservoir operations simulation, optimization models, and water quality models. The optimization model, mass balance simulation model and water quality models are used in a general prototype ADSS, menu driven controlling framework that assists the user to specify and evaluate the alternative operational scenarios at one time. These alternative scenarios are evaluated by the models and the results are compared through the use of a graphical based display system. This graphical based system uses an icon based schematic representation of the system to organize the presentation of the results. The ADSS includes the ability to use monthly or weekly time periods of analysis for the models and it can use monthly historical or stochastically generated inflows.

• Journal of The Korean Association of Information Education
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• v.10 no.1
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• pp.59-66
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• 2006

According to the common use of digital images, the need of image editing software is being increased rapidly. In this paper, we surveyed and summed up general users about their use style, favorite menus, troublesome functions about their image editing software. It was examined that about 73 % of the users thought that image editing software were more difficult than other applications thanks to the superfluous menu and function structure. We designed and proposed a new structure of menus and functions for general users to learn easily and make efficient use of an image editor.

• International Journal of Contents
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• v.17 no.4
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• pp.16-34
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• 2021

The purpose of this study was to explore how designers use software-based design tools for ideation and collaboration (for two cases: with designers and with developers). We conducted logistic regression analysis and random forest analysis. Software-based design tools are more popular among product designers and affiliated with design organizations with 51 to 100 members. We identify the features that influence designers to use design tools for the ideation and collaboration, and how these usage patterns are interrelated. Interrelated usage pattern is a key consideration for location of the menu and convenience of use. The results imply that reinforcement of the design tool features per designer profile is required and that design management should be consistent with the field of design and the nature of the organization.

• Journal of the Korean Society of Clothing and Textiles
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• v.18 no.1
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• pp.43-56
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• 1994

The Purpose of this study was to utilize of CAD System in pattern making process for women's apparel. The automation by the use of CAD System provides the higher accuracy and efficiency in pattern making process. AccuMark 300 System was used. for .this study. The results from this study were as follows . 1. New size spec chart and grading pitch chart were developed based on the data analysis and fitting tests for female college students. 2. New jacket block was developed based on the torso length sloper 3. Automatic grading of jacket block have been developed by creation and modification of grading rules of block pattern. 4. Pattern Design Systyem(P/D/S) were enabled to be constructed directly form a block pattern by modifications to existing styled pattern. 5. Original master pattern was generated by P/D/S menu option. 6. Production pattem added seam allowance, notchs was generated by P/D/S menu option. 7 Interative maker making process have enabled to save a wide range of time and space. 8. Measurement of garment by P/D/S measuring tools is to utilize in garment costing, quality control.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.