• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.1053-1058
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• 2009

Digital cable TV(DCATV) is totally different with a existing TV which is passive, and can pick the contents anytime we want. It is very popular in many houses and we can see bright future with this. This study will show a standard that is a suitable and convenient VOD menu category for 20's through a various usability test. Moreover it will be provided new menu style and GUI through the preferences. For this, we found expected problems first through the heuristic analysis and did iterative usability test to verify and improve these problems. As a result of that, we improved errors of VOD menu structure and suggested new menu style including metaphor, colour and icon users can recognize easily. That is, VOD categories should be grouped among definite meanings. And we found using convenience is more important than new discovery of method on menu style for experienced users. This study can be not only based data when DCATV menu is renewed but also can be used as a reference data when designing other DCATV menu.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.430-437
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• 2014

In the case of the hotel restaurant, the purpose of using the hotel affects largely to the type or the menu and nowadays it becomes essential to find out the characteristics of the hotels and make the strategy within them. Therefore, the purpose of this study is analyzing that even if the customers have the similar characteristics and preferences, they choose different menu because of the purpose of the visit, and the image of the hotel. And also this study gives basic data for the strategic menu management, the target of this research was the super deluxe Italian restaurant. Using the sales data of this restaurant, we analyzed the menu what people like most, and moreover, we analyzed the menu-choice behavior about each hotel. This study has a important role as a basic data that gives more profit to the restaurant, but also satisfaction to the customers.

• Journal of the Korean Society of School Health
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• v.12 no.1
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• pp.131-141
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• 1999

The purpose of this study was to serve as a basis for the planning of oral health education and the development of an oral health-promotion program for patients who visited dental clinics by examining how much dental hygienists offered oral health education to adult patients at dental clinics. A parent group was selected, being made up of 1,600 dental hygienists who registered with the Dental Hygienist Association and worked in Seoul. The questionnaire survey was carried out and an ${\chi}^2-test$ was made using the data collected from 218 subjects to determine how their practice of oral health education was different according to certain general characteristics(the sort of organization for which they worked, age, the term of their service, and the mean number of patients per day). As a result, the following findings were obtained: 1. Thees general characteristics made the following differences to the content of oral health, education: The sort of organization for which the subjects worked made a significant difference in the following tooth brushing instruction (p<0.05), the effect of oral prophylaxis or education about aftereffects (p<0.05), the regular examination of prosthesis (p<0.05), smoking-prohibition education (p<0.05), and the prevention poor-quality fillings (p<0.01). The mean number of patients per day made significant differences to the regular examination of prosthesis (p<0.05) and the prevention poor-quality fillings (p<0.01). But no significant disparity was generated by age or the term of service. 2. The general characteristics made the following differences to education about nutrition and diet counseling: The sort of organization for which the subjects worked had a significant effect just on the importance of a balanced menu (p<0.05). Age made significant differences in advice for vitamin, mineral, protein or other nutrients (p<0.01), and the importance of balanced menu (p<0.001). The term of service made significant differences in the importance of balanced menu (p<0.01), and advice for nutrients including vitamin, mineral or protein (p<0.01). 3. The general characteristics made the following differences to the recommendation and use of oral hygiene aids: The sort of oragnization for which they worked made significant differences only to a gingival massager and water pick (p<0.05). No significant difference was produced by age, the term of service or the mean number of patients per day. 4. The use of educational media for oral health was different according to the general characteristics: The use of pamphlets or booklets significantly varied depending on the organization for which they worked and with the mean number of patients per day (p<0.05). The use of slides or slide projectors was significantly affected by age (p<0.05). But no significant disparity was yielded by the term of service. 5. The general characteristics made the following difference as to whether a continued oral management system was carried out or not: The sort of organization for which they worked had very a significant effect on this result (p<0.001), and no significant disparity was made by age, the term of service or the mean number of patients per day. 6. The place where oral health education was giver differed according to the following general characteristics: The sort of organization for which they worked made very a significant difference as to the use of an examination room's dental unit chair or waiting room (p<0.01), and to the use of an oral health education room or reception counter (p<0.001). The term of service had a significant effect on the use of a counseling room (p<0.01). And the mean number of patients per day made significant differences in the use of a dental unit chair or reception counter (p<0.05), and to the use of an oral health education room or waiting room (p<0.01).