• Korean Management Science Review
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• v.13 no.2
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• pp.73-94
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• 1996

Knapsack problems represent many business application such as cargo loading, project selection, and capital budgeting. In this research we developed a knapsack problem solver based on Martello-Toth algorithm using a relational database management system on the PC platform. The solver used the menu-driven user interface. The solver can be easily integrated with the database of decision support system because the solver can access the database to retrieve the data for the model and to store the result directly.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.579-585
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• 2002

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangiu and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

• 제어로봇시스템학회:학술대회논문집
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• 1990.10a
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• pp.170-174
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• 1990

The information with regard to the working range of lathe, cutting tool, cutting condition is managed as Database system for turning operation as one part of CAM system. Data with regard to the working range of lathe, cutting tool, cutting condition are stored by the DBMS(Data Base Management System) and can be added, modified, deleted and retrieved for realtime usages. Data stored in Database system are searched to select the most proper cutting tool and cutting condition with the input data fed from the design stage. Codes in regards to tool shape are displayed on graphic mode for easy selection for user and thus presents a good decision support for tool selection. The system developed in this work is operated by the pull down menu on the IBM PC/AT personal computer, or compatible series.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.96-108
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• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.755-764
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• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.135-144
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• 2013

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

• Journal of the Korean Society for Library and Information Science
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• v.29
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• pp.141-172
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• 1995

The main objective of this study is to analyse the information flows and representations which is shown at the displays of the user-OPACs interfaces in the 5 academic library automation systems. The findings made in the study are summarized as follows: 1) The interactive styles of that displays are based on the menu selection style. 2) The structures of information flow on that displays are the compound structure which is basically made of the network, the binary, and the pop-up structures. 3) The elements of the displays are consisted with the fields concerning the database name, the current working area, the indicator, the menu, the exit, the prompt and the system message. 4) The essential entries of the main menus are Book, Periodical. and Thesis. 5) The important languages of the command language styles are Search, Display, Print, Help, and End. 6) The elements of the display structures for the retrieval are the retrieving key, the Boolean operators, and the exit. 7) The major retrieving keys are Title, Author, Subject name, Call Number, and Publisher. 8) The marks of Boolean operators on the retrieval displays is different among the systems each other.

• 한국HCI학회:학술대회논문집
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• 2008.02a
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• pp.366-371
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• 2008

In this paper, we suggest a haptic interface and a framework of interaction with haptic feedback based Windows graphical user interface (GUI) in a computing device with touch screen. The events that occur during a user interacts with Windows interfaces through a touch screen are filtered out by the Windows Interface Message Filter (WIMF) and converted into appropriate haptic feedback information by the Haptic Information Provider (HIP). The haptic information are conveyed to users through a stylus-like haptic interface interacting with a touch screen. Major Windows interaction schemes including button click, menu selection/pop-up, window selection/movement, icon selection/drag & drop and scroll have been implemented and user tests show the improved usability since the haptic feedback helps intuition and precise manipulation.

• Journal of Biosystems Engineering
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• v.23 no.2
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• pp.157-166
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• 1998

In this study. a traveling control system was developed to transfer a machine without an operator in the working zone. The dimension of the system was modelized to design and construct smaller than that of real configuration of a greenhouse. For this system, the fixed path type was used to detect exact position during operating a manless machine. and the X-Y table actuator type to escape a unique path, which had the disadvantage in a fixed path type environment. Based on the results of this research the following conclusions were made : 1. This system used two screws to move toward horizontal direction, and a Plate to reach at any points in the working zone. 2. The software combined the functions of path selection and motor operation to control into one program. The path selection program was a menu driven program written in Visual Basic, and the motor operation program was written in Borland C++ for actuating motors. 3. The path-select mode of the program was used by selecting the desired paths, and the user path-create mode by selecting a random path in the path-selection program. 4. The system proved to be a reliable system for operating a manless machine, since accuracy and precision to reach the positions were less than 1%.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.