• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Journal of the Korean Society for Library and Information Science
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• v.52 no.1
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• pp.381-400
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• 2018

The purpose of this study is to analyze the currently operating subject guides in academic libraries and to suggest measures for improvements of them. To do this, 22 out of 151 academic libraries which have more than 1,000 enrolled college students in the university and two institutes of science and technology were selected and the libraries were analyzed according to 12 criteria. The main results of the data analysis were as follows: First, the subject guides did not clearly indicate which service tool to use. Second, there was a difference in the subject guide format in the same academic library. Third, libraries tried to provide a lot of information sources on the subject guides without considering users' needs. By offering many kinds of information sources, students had to choose the information sources they needed. Improvement plans are: First, it is necessary to develop the subject guide of the college courses. Second, Content-based subject guides are necessary through standardized format. Third, it is necessary to unify the name of menu of information resource. Fourth, the number of information sources included in the subject guides should be minimized. Fifth, it is necessary to establish a cooperation system between academic libraries to develop the subject guides.

• Journal of mucopolysaccharidosis and rare diseases
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• v.2 no.2
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• pp.41-42
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• 2016

Today's mobile phones and tablet PCs offer a considerably wider range of functionalities than before. Mobile applications (apps) are increasingly used for managing various daily health tasks. Currently, more than 165,000 health-related apps are offered on all the stores of different platforms. Pf Jin and the Association for Research on MPS and Rare Diseases (AMARD) have helped Prader-Willi syndrome (PWS) families through medical information and family support since 2015. AMARD developed the first mobile application for Korean patients with PWS, which was released to a limited number of patients under the age of 3 and only provided to Android users. The first version of the PWS application focused on growth hormone therapy and the assessment of growth and development by parents in infant and early-childhood PWS patients. The 2016 version of the PWS application has been improved in many different ways. We have expanded the subjects of the application to late childhood and adolescent groups, changed the user interface accordingly, and made the application available for iOS users. We will show the specialized growth curves of older children with PWS. Therefore, patients with PWS over the age of 3 and their parents can assess the patients' growth. Additionally, we have upgraded the growth hormone therapy menu by improving the input system for the growth hormone therapy injection schedule and the daily growth profile (height and weight). We expect that the new version of the PWS application will help many PWS families cope with growth hormone therapy and evaluate the effects of growth hormones in better ways. Additionally, we are making a constant effort to provide more useful information about patients with PWS in many aspects.

• Fashion & Textile Research Journal
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• v.23 no.5
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• pp.634-644
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• 2021

This study aims to propose various ways to utilize CLO, which focuses mainly on the production of 3D virtual samples, by comparing it with the pattern drafting functions of Four apparel CAD experts, who have teaching experience in YUKA and CLO, participated in a focus group interview, and a basic bodice prototype drafting was carried out by each participant to evaluate the pattern drafting functions of YUKA and CLO. The result of this study showed that the pattern drafting tools of YUKA are subdivided since YUKA is a CAD tool inherently specialized in pattern making. Though CLO provided a relatively limited pattern drafting menu compared to YUKA, it was found that pattern drafting could be accomplished with the help of supplementary tools and functions. This finding suggests that each CAD offers the corresponding tools for the same use of menus or functions in the prototype drafting process. The major difference between YUKA and CLO is that YUKA defines the pattern area by a set of line segments, whereas CLO utilizes an outline composed of closed curves. YUKA provides various specific tools according to the options such as angles, straight lines, and curves, while CLO produces the same results using combinations of a limited number of tools. Compared with YUKA, the advantage of CLO is its user-friendly task environment such as the Windows-based user interface, from the usability perspective. This study concludes that pattern drafting education using CLO would help not only industrial 3D design practitioners but also pattern education in academia

• Journal of Digital Convergence
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• v.17 no.8
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• pp.379-384
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• 2019

This study is an online survey user experience study. The purpose of this research is user experience research to make use and development of online surveys. In-depth interviews were conducted with 8 native Koreans who were not experienced with Naver and Google, and were surveyed using Peter Morville's Honeycomb model. In addition, we performed evaluation through tasks and think-aloud. Naver is highly useful, usable, desirable and findable, and Google can confirm its superior accessible and flexible. Research has shown that improvements in usability and ease of functioning are needed by reclassifying and moving menu categories. Online survey user experience that has not been studied previously can predict the direction of usability improvement and can help the user side. We hope that this research will improve the usability of online surveys, and will lead to various related research.

• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.

• Journal of Practical Engineering Education
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• v.14 no.1
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• pp.99-108
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• 2022

As the demand for kiosks increases, more users complain of discomfort. Accordingly, a kiosk that enables easy menu selection and order by producing a voice-based interactive service is produced and provided in the form of a web. It implements voice functions based on the Annyang API and SpeechSynthesis API, and understands the user's intention through Dialogflow. And discuss how to implement this process based on Rest API. In addition, the recommendation system is applied based on collaborative filtering to improve the low consumer accessibility of existing kiosks, and to prevent infection caused by droplets during the use of voice recognition services, it provides the ability to check the wearing of masks before using the service.

• Journal of Korean Library and Information Science Society
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• v.53 no.4
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• pp.101-121
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• 2022

In this study, to expand and develop the policy information portal (POINT) of the National Library of Korea Sejong. This study conducted a survey and in-depth interview with government officials and policy researchers. The suggested ways to support the policy information portal (POINT) in the future. As a result of the analysis, the use of the current policy information portal service was found to be low, and it was found that improvement of information access, integrated search, and expansion of information provision data were more necessary. It was suggested that a one-stop service should be implemented to provide various information, systematic information on related data for each task, overseas trend data, core service data, promotion activation, data linkage by strengthening cooperation with various government ministries and research institutes, and easy information provision and menu composition.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.6 no.2
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• pp.35-44
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• 2016

MICE industry is emerging as a new growth engine recently. Most of the domestic MICE events are carried out at low cost on a small scale. The event organizers want to cut down on costs of prints such as brochures and other promotional printed materials, as well as the personnel costs for the simple guide job needed on site, which are generated repeatedly and wastefully. The existing mobile web has a defect that the participants can't easily earn the information in the fixed menu, but have to search by themselves wasting lots of time. Therefore, it is necessary to develop the solution enables providing information efficiently at low cost for short-term use during the events. In this study, we implemented specific total management system for exhibitions and convention using beacon. The information system for exhibitions and events using beacon can raise the management efficiency, and the digital brochure function based on CMS heightens the information retrieval ability and also reduces costs. Organizers can manage their event efficiently in a small exhibition and convention event by running an online website and operate a site management system by them selves.

• Journal of Advanced Technology Convergence
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• v.3 no.2
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• pp.9-15
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• 2024

Due to the high inflation rate of dining out, along with changes in group meals or cafeteria services, office workers are increasingly using workplace cafeterias to reduce their meal expenses even slightly. With the recent development of ICT technology, various fields are realizing that not only are smartphones becoming more popular, but they are also becoming an integration of the latest technologies. In this paper, we analyze the current status of cafeterias with a large number of customers and propose ways to improve problems or difficulties. Since most people always carry their smartphones for urgent communication or work tasks, we aim to develop a cafeteria management system that utilizes the NFC function of smartphones. By presenting the process from customer entry to menu selection, it will enable more efficient use of the cafeteria.