• 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 Digital Convergence
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• v.16 no.11
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• pp.465-470
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• 2018

This study investigated how layouts can be arranged to improve the user experience in response to changes in the size of responsive webs in a multi - device environment. The layout elements of the responsive web are largely divided into a header, a main concept image, a main content, a sub-content, and a footer. As the screen becomes smaller, the use of drawers and the menu of the scrolling menus rather than the vertical menus will help improve the user experience. The main concept image should be consistent and not lose readability through the use of system fonts. The main content and the sub content should be prevented from being long in the vertical scroll, and the card UI, the table list and the grid list could be alternatively presented for this purpose. Another problem with vertical scrolling is that the placement of user-selectable menus, such as more or new content corrections, is helpful in improving the user experience.

• Archives of design research
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• v.17 no.2
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• pp.23-32
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• 2004

This paper's objective is the analysis of eye-movement recording with visual perception process, the inference of heuristic guidelines with human information processing, and the generation of design principles for practical works. For this objective, it was experimented on that the user's eye-movement recording of interactive media with the Eyegaze Interface System, and analyzed the visual perception process of top-down & bottom-up processing, and inferred the design principles from human information process. Our results provide the implications of design through the analysis of the user's eye-movement recording that were changed according to each menu depth of the interactive media. And, it is proposed that the new concept of heuristic guidelines based on each stage of action that is related to human factors.

• 제어로봇시스템학회:학술대회논문집
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• 1991.10a
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• pp.226-231
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• 1991

A graphic control language using function block diagram approach is designed and implemented, applicable to real-time control for continuous process automation system. The procedure implementing the control language is composed of three parts, editor, compiler, and executer. The editor generates the control algorithm file, which contains function block information in the text form, by menu-driven method on the color graphic screen. The compiler translates the contents of the control algorithm file to machine codes and their related data. Then, the executer generates a task that makes the machine codes executed at every sampling period in the target processor. The validity of the concept in its design and implementaion is assured by on-line simulation in the multi-function controller designed for continuous process automation.

• Journal of Nutrition and Health
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• v.2 no.4
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• pp.143-153
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• 1969

For the purpose of the better dietary management and to emphasize of importance in nutrition education for 949 woman workers at the dormitory of wig factory in Seoul, the nutritional survey was conducted for seven days from August 13 th to 20 th of 1969. The survey included food and nutrient intakes, physical measurement, clinical findings and biochemical measurement were conducted for the randomly sampled 44 subjects. According to the survey results, their heights was under the standard and the 82% of the total subjects was the age ranges from 16 years to 20 years old. Their daily menu was not planned properly and the concept of 5 basic food groups was not utilized in their menu planning. The balanced meal should be emphasized in this factory. Calories and protein intakes are low compared with the recommended allowance and especially animal protein intake is low. Fat intake is only 8.8 grams for capita per day. Vitamins and minerals intake are also low. Clinical and biochemical survey indicated various vitamin deficiencies and anemia which is mostly due to the iron insufficiency.

• Journal of the Architectural Institute of Korea Planning & Design
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• v.34 no.11
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• pp.113-123
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• 2018

First of all, the multi-story Housing applying resident's participation in europe was classified by the menu selection method, the two-step supply method and the cooperative method. And then I analyzed flexible unit plan of cases for deriving the planning methode and the characteristics of flexibility. First, I analyzed the area and form of the unit plan, structure and Installation, fixed and variable elements to derive the planning method. The area of units are distributed from a minimum of $35m^2$ to a maximum of $150m^2$, and many of the unit planes have a narrow front and a deep depth. The structure is a long-span wall-structure or a skeleton structure, and is designed without any columns and bearing walls in the interior space for flexibility in spatial composition. The vertical shafts are located in the center of the unit in a box-form or in the corner at the unit dividing wall for free placement of interior wall. Fixed elements are framework and facility systems. Most of the future residents in the two-steps supply method and the cooperative method were able to freely design the internal space within the zoning concept proposed by the architect and change the location of the facade element within module system proposed by the architect. Second, the characteristics of the flexibility applied to the unit plan were divided in integrated flexibility, functional flexibility, construction flexibility, and supply flexibility. The integrated flexibility enables residents to give the variable space combination based on the complex structure of the inner space for providing various living experiences. Regarding functional flexibility, the three-dimensional spatial structure with neutral space has multi-functionality according to the needs of residents and easily accepts mixing of hybrid programs such as work and residence. Constructive flexibility allows residents to create identity by freely planning interior space and changing the size or location of facade components in a determined system of architects. Finally, various types of size and space composition are proposed and realized in the whole building applying menu selection method, so that flexibility in the offer can accommodate and integrate various types of living.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.481-491
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• 2016

This study analyzed the customer's revisit concepts and storytelling by restaurant customers to identify the elements that can attract the attention of customers. The restaurant concept or advertising, restaurant decor will also have to change to emphasize the comparative advantage of the features in the menu of a restaurant or other restaurants / service that tells a story. Membership cards or money, or the same convenience and use of the restaurant non-monetary 'transition cost' can compensate for the negative emotions and low satisfaction level of restaurant customers and help them choose to revisit the restaurant. Therefore, if such a transition takes full account of the effects of the cost to the customer, it can be used as an effective means. In class restaurants, such as the food and customer service, the increased levels of the restaurant atmosphere and empirical elements, such as store concept and physical environment, can improve the positive consumer sentiment, strengthen the customer satisfaction and have a positive effect on the customers' revisit intention. It is also important to improve the level of visual texture using light. In addition, positive consumer sentiment can be induced using the store concept, the physical environment, and experiential elements. In other words, membership cards, mileage points, and various financial and non-financial inducements as a marketing tool will have a positive impact on the customer's revisit intention.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.298-303
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• 2008

Watching a program on IPTV among the numerous choices from the internet requires a burden of searching and browsing for a favorite one. This paper introduces a new concept called Mosaic Map and presents how it provides preview information of image map links to other programs. In Mosaic Map the pixels in the still image are used both as shading the background and as thumbnails which can link up with other programs. This kind of contextualized preview of choices can help IPTV users to associate the image with related programs without making visual saccades between watching IPTV and browsing many choices. The experiments showed that the Mosaic Map reduces the time to complete search and browsing, comparing to the legacy menu and web search.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.339-347
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• 2013

Yaksun, a medicinal diet, has been traditionally prepared and applied (based on theories in oriental medicine) for the modulation of disease symptoms and signs. However, restaurants that serve and claim Yaksun mainly focus on stamina foods. A consistent definition of Yaksun has not been provided, which can confuse the public interpretation of Yaksun. The purpose of this study was to investigate the perception of Yaksun in Korean adults living in Seoul, Gyeonggi, and Chungbuk regions. Among the participants (M=55, F=168, 25y), only 10.4% understood the definition of Yaksun (mainly through the broadcast media). The frequency of Yaksun consumed when eating out was 2~3 times per month in 50.2% of participants. The main reason for choosing a Yaksun menu (46.3% of participants) when eating out was for health. The mean satisfaction score of Yaksun was $3.5{\pm}0.8$ on the five point Likert scale. Participants highly agreed ($3.8{\pm}0.8$) that Yaksun is composed of nutritious foods combined with oriental medicinal herbs for the treatment of disease, which was significantly higher in groups with learning experience on Yaksun (p<0.05). Interestingly, participants showed neutral to the description, that a diet without oriental medicinal herbs is not Yaksun ($3.1{\pm}1.0$), which was significantly different between genders (p<0.05). Men recognized more than women that Yaksun should be based on oriental medical theory (p<0.05) and should be prepared for the prevention or treatment of diseases (p<0.05). In conclusion, the concept and terminology of Yaksun need to be defined and publicized in modern diet.