• 한국조리학회지
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• 제22권2호
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• pp.176-188
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• 2016

본 연구는 지역향토음식점의 메뉴품질 및 서비스스케이프에 대한 중요도와 만족도가 달라질 수 있을 것이라 판단하여 2015년 12월 1일~12월 31일까지 외식빈도가 가장 높은 12월을 선택하여 기장군내 지역향토음식점을 이용한 고객을 중심으로 반응 조사를 실시하고, 메뉴품질 및 서비스 스케이프의 중요도와 만족도를 비교 분석하여 마케팅 전략수립에 있어서 기초자료를 제공하고자 하였다. 메뉴품질 11개 항목과 서비스스케이프(servicescape) 18개 항목에 대한 요인분석(factor analysis) 결과, 신뢰도(cron-bach's a), 설명력(total cumulative), KMO는 모두 적합하게 나타났다. 마지막으로 메뉴품질 11개, 서비스스케이프 11개에 대한 중요도와 만족도에 대한 IPA 분석을 실시하였다. 연구결과, 메뉴품질에 대한 중요도와 만족도를 살펴본 결과, '지역특산물 위주로 메뉴가 구성되었다'는 평균값이 가장 높았다. 따라서 외래 관광객이나 부산시 거주자들을 지속적으로 유치하기 위해서는 현재 변형되어 판매하는 기장지역 향토음식을 옛부터 내려오는 기장의 전통맛과 조리법을 되살려야 할 것이며, 현재 판매되는 메뉴뿐만 아니라, 가정에서 즐겨먹는 기장에서 생산되는 식재료를 사용한 요리를 판매하는 향수마케팅기법을 사용해야할 것이다.

• 대한인간공학회지
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• 제26권4호
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• pp.65-73
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• 2007

This study evaluated the short message service (SMS) and multimedia message service (MMS) usability of mobile phones and wireless internet services by performance failure rates and flowcharts that adopted the concept of state diagrams. Forty-eight participants who had an experience of using mobile phones were recruited by posting an advertisement on websites for the experiment. They carried out both SMS and MMS tasks with the mobile phones of LG Cyon and Samsung Anycall as well as the wireless internet services of LGT ez-i, KTF magicN, and SKT NATE. In general, Cyon had the lower performance failure rate than Anycall for SMS, and ez-i had the lowest performance failure rate than the other services for MMS. More specifically through the workflow analysis, most participants used hot keys to take 7-8 steps to send a SMS including a symbol and had a difficulty in typing the symbol. They also took 10-11 steps to send a MMS after taking and attaching two pictures. Anycall, magicN, and NATE had significantly large error and failure rates due to the limited option of the menu paths that users could take and poor compatibilities of menu names and between menu and navigation keys. This study showed the possibility of use of flowcharts for systematic and specific usability evaluation methods and found the causes of performance errors and failures with mobile phones and wireless internet services to provide insight into their design.

• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 한국식품조리과학회지
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• 제26권3호
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• pp.290-299
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• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• 대한지역사회영양학회지
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• 제25권4호
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• 한국정보과학회논문지:정보통신
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• 제29권1호
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• pp.97-107
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• 2002

본 논문은 대화형 방송환경에서 부가서비스를 제공받기 위해서 탐다운(Top-Down)메뉴 검색을 하는 것이 아니라, 방송영상의 화면 내부에서 부가서비스가 제공되길 원하는 객체를 선택했을 때 선택한 객체에 대한 부가서비스를 제공하는 새로운 방법을 제안한다. 이를 위해서는 실시간으로 방송되고 있는 동영상과 객체정보(위치, 크기, 모양)의 동기를 맞추는 기술과 동영상 내부의 객체 추적 기술이 필수적이다. 동영상과 객체정보의 동기를 맞추는 기술은 마이크로소프트사의 다이렉트쇼(DirectShow)를 이용하였으며, 객체를 추적하기 위한 방법은 객체를 크게 사람과 사물로 나누어, 사람의 얼굴은 모델을 만들어 추적하는 모델 기반 얼굴 추적 방법(Model-based face tracking)을 사용하고 나머지 사물에 대해서는 객체의 영역을 지정하여 영역을 추적하는 움직임 기반 추적 방법(Motion-based Tracking)을 적용하였다. 또한 움직임 기반 추적을 할 수 있도록 하고 모델 기반 추적 방법을 적용하여 움직임이 큰 객체도 검색 영역 확장 없이 정확한 추적을 할 수 있도록 하고 모델 기반 추적 방법에는 타원 모델과 색상 모델을 결합한 얼굴 모델을 적용하여 얼굴이 회전하여도 정확한 추적을 할 수 있도록 개선하였다.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.225-232
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• 2004

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients ′tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p ＜ 0.05), "Satisfaction with offered menus" (p ＜ 0.05), "Kindness of meal serving assistants" (p ＜ 0.05) and "Cleanliness of clothes ＆ features" (p ＜0.05) of VIP ward were significantly higher than those of a general ward.

• 한국식생활문화학회지
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• 제35권6호
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Journal of Community Nutrition
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• 제7권3호
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• pp.149-155
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• 2005

This exploratory study investigated the software programs utilized by clinical dietitians and their perceptions on the use of information technology. The study focused on the use of specialized software for dietetics, general software for any office use and the Internet. A self-administered survey was used to collect data from clinical dietitians identified in the Kentucky Dietetic Association Directory 2003-2004. The survey was conducted in March through April, 2004. A total of 22 responses were collected, which yielded a response rate of $68\%$. Findings suggest that computer use has become a routine for optimal clinical practice ; major specialized software programs are used for nutrition assessment, nutrition analysis and menu development. Use of specialized software appears to be unassociated with dietitians' age and years of experience ; however, the associations are indicated between use of specialized software and education level as well as their specialty ; word processing and spreadsheet are the major general software used. Internet is used mainly for information search and communication. Respondents perceived that overall work efficiency and productivity significantly increased with computer use. The complexity of software is the major barrier encountered so training is the most needed support by the department. Strategic promotion on the use of specialized software should be targeted to the management team of the hospitals/facilities.

• 한국전산유체공학회지
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• 제18권2호
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• pp.72-77
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• 2013

The Pre-processor program for CFD is being developed using wxWidgets and OpenGL libraries. This program can be run on both Windows and Linux operating systems. Undergraduate students and beginners can learn and use this very easily by menu and templates. Until now, structured mesh can be created in Cartesian or Cylindrical coordinates. This program will be used easily to make various type of meshes using templates.