• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.645-654
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• 2017

The purpose of this study is to compare the types and capabilities of smartphone apps related to tea, coffee, wine and beer. As a result of examining the capabilities of 200 tea, coffee, wine and beer apps from Apple App Store, 17 types of capabilities were identified. The study found no significant difference in the capabilities of tea and coffee apps, but there was a significant difference in the capabilities of tea and wine apps, and tea and beer apps (p<0.01). Entertainment-oriented apps take up a higher proportion of tea-related apps while wine apps, provide a higher proportion of consumer usability-oriented apps such as finding information about wine, writing notes about wine characteristics, finding nearby shops/cafes. In order to increase practical use of tea-related apps, this study proposes capabilities of coffee, wine, and beer apps as examples and presents app menu to promote development of tea-related apps.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.514-524
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• 2018

This study applied Q methodology to consumers who have experience using food trucks to understand subjective perception of food truck customers. The purpose of this study is to characterize the perceptual structure of food truck customers, to describe characteristics of the types and to suggest some implications. The results of the type analysis are as follows. The first type (N = 10): Food truck zone accessibility preferred type, the second type (N = 8): Complex entertainment experience type, the third type (N = 9) = 3): Fast food preference type. Future research on food trucks, restaurants, and tourism will be based on a variety of literature and empirical studies, and will be revised and supplemented with more detailed Q methodological questions and analytical techniques to analyze the various opinions of respondents in a more concrete and objective manner.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.16 no.10
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• pp.2316-2322
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• 2012

The present study investigates a standardized framework for support system of ship design engineering. The purpose of this research is to improve the efficiency of information gathering and its use in tasks of the ship design engineering support system. Due to their variety and complexity, the existing engineering methods tend to waste time in searching for the standardized method and knowledge or to cause errors on tasks. Generally, these kinds of system have serious problems. The most serious one among them is that the existing system consists of both useful and useless data. This finally leads engineers to a failure in finding out useful information from the system. We have designed a standardized framework, which enables users to properly recompose the menu form depending on the task process, simplifies the methods at several process levels, and provides a more intuitive method in user interface environment in order to resolve the existing problems, minimize the system-operating costs, and improve the efficiency of engineering tasks.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.460-464
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• 2008

To improve and optimize user interfaces of the system, the accurate understanding of users' behavior is an essential prerequisite. Direct questions depend on user' s ambiguous memory and usability tests depend on the researchers' intention instead of users'. Furthermore, they do not provide with natural context of use. In this paper we described the work which examined users' behavior through log analysis in their own environment. 50 users were recruited by consumer segmentation and they were downloaded logging-software in their mobile phone. After two weeks, logged data were gathered and analyzed. The complementary methods such as a user diary and an interview were conducted. The result of the analysis showed the frequency of menu and key access, used time, data storage and several usage patterns. Also, it was found that users could be segmented into new groups by their usage patterns. The improvement of the mobile phone user interface was proposed based on the result of this study.

• Journal of Digital Contents Society
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• v.10 no.4
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• pp.587-595
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• 2009

Domestic competition of Internet shopping malls is becoming more intense everyday. Users prefer an convenient and reliable shopping mall. Thus the design of Internet shopping malls with a strengthened convenience in usage will not only increase the desire of users to purchase, but will also encourage the users to revisit to the website, and it will increase the competitive power of the shopping mall. In this paper, I examined the interface design which users can use conveniently to purchase products, and proposed a design for an Internet shopping mall in which product information is conveniently provided to the user and the convenience in usage for guiding product selection and purchase is strengthened. The results of this study show that the navigation designs which allowed users to conveniently find products on Internet shopping malls included a roll-over menu in which a subdirectory was presented with a large area. If the navigation that guides products to users were designed more conveniently, users would be able to find and purchase products more easily. Since a web interface design with strengthened convenience in usage helps users to satisfactorily select and purchase products on an Internet shopping mall, it would increase the reliability of the shopping mall.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.269-277
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• 2020

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• Journal of the Korea Society of Computer and Information
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• v.12 no.4
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• pp.191-200
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• 2007

This study was identify web interface design factors for increasing information processing and attention for mentally disabled men. Gaining information via the internet is becoming pivotal in today"s society as the internet is becoming the center of knowledge and information. The goal of this study is to present the guideline of web interface design for the disabled men who are alienated in gaining information from the Internet. If the internet were more user friendly to the disabled men, they would be able to spend more time in doing what they enjoy and also in self development, with the information gained on the internet. This study investigated current portal sites to understand the present situation, surveyed and interviewed the disabled men, and researched literatures on how the disabled men perceive various stimulants and also researched documents for previous guidelines on interface design for them. This study investigated internet sites which the disabled men use to gather information about products and which entice their purchasing desires. The conclusion is that the usability can be improved by eliminating visual dizzy elements in the pages, simplifying the layout and the menu designs which represent the information architecture.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.180-190
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• 2011

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.