• 대한인간공학회지
• /
• 제32권6호
• /
• pp.529-534
• /
• 2013

Objective: This study determines which of two types of 2D menu is better on iPhone. Background: Menu systems have been important components in modern graphical user interfaces. Review of menu design studies for human-computer interaction suggests that menu design guidelines for smartphones need to be reappraised. Method: A nested factorial design was used. Twenty-four participants were divided into two groups. The subjects were nested within the menu type. Two types of menus are an overview menu and a text menu. Two different breadth levels are 16 and 64. The participants performed five tasks in each breadth level. A task is defined as locating a product or product class on the deepest level of the hierarchy. An Apple iPhone 2G was used. Results: The results for ANOVA indicated a lack of a significant difference for time to respond between the two types of 2D menus. The overview menu showed the better satisfaction score between the two menu types. Conclusion: Even though the differences were not significant, an overview menu tended to show better performance and preference scores than a text menu that required scrolling. Application: This study can provide menu design guidelines when 2D menus are considered for small displays in a high breadth level.

• 한국조리학회지
• /
• 제13권2호
• /
• pp.35-46
• /
• 2007

The food service industry is maturing day by day. Nowadays, people recognize the importance of menu. Menu is not just for the communication of information about menu items. It is also an important marketing tool. Past research was about the choice of menu items. However, the colors and legibility of menu are also important. The basic color and legibility of menu may affect the choice of menu items. Also, customers have different preferences when it comes to menu design. In the past, however, food service industry experts did not work closely with menu designers. The next section reviews the research on the chromatology of menu and lettering preferred by customers. In addition, a method to plan the design of menu is suggested.

• 한국경영과학회:학술대회논문집
• /
• 대한산업공학회/한국경영과학회 1994년도 춘계공동학술대회논문집; 창원대학교; 08월 09일 Apr. 1994
• /
• pp.93-102
• /
• 1994

An experiment was conducted to provide guidelines for the design a menu on a limited screen space. Printers, facsimiles, copiers, etc. usually employ a small LCD, which provides either 8 or 16 characters to present functions and system status. Menu type, menu structure, and experience in menu structure were manipulated by using a within-subjects experimental design. The results imply that design recommendations for a menu on a limited screen space should be different from those for an ordinary CRT screen.

• 대한인간공학회지
• /
• 제30권4호
• /
• pp.551-562
• /
• 2011

Objective: We proposed an effective 3D menu manipulation alternative with a usability test. This was performed in a 3D environment with 3D menu and control manipulation methods. Background: As 3D stereoscopic displays became generalized, various 3D applications were being used not just movies, games, but also mobile contents and advertisements. However, when a user interface was designed in a 3D environment, it was lacked that a clear standard and result of an efficiency and usability as like a 2D environment. Method: We implemented 9 kinds of 3D menu types based on 3D menu hierarchies, menu layouts and dimensions. And we extracted 3 representative control types in a 3D environment. We performed usability evaluation with full factorial design for 27 menu alternatives with 2 types of menu manipulation tasks. In this condition, we measured the performance time, subjective discomfort and eye-fatigue. Results: A control type had the significant effect, and the effect of menu types had the different result depending on given tasks. Conclusion: This experiment showed the interaction of menu and control types depended on 3D menu manipulation tasks were significant in a 3D user interface design. Therefore, as a purpose of a 3D menu manipulation task, 3D menu types and control types were should be considered. Application: We supposed this result was should be applied in a 3D menu contents design.

• 대한인간공학회지
• /
• 제22권4호
• /
• pp.27-45
• /
• 2003

PDAs(Personal Digital Assistants), one of the typical mobile devices, are examined in this study to identify the factors affecting their usability. This study focuses on the menu design of PDAs. Three factors including menu extension method, menu structure, and screen orientation were manipulated in a usability experiment. Task completion times, error rates, and degree of subjective satisfaction were measured. Guidelines for designing a PDA menu are proposed based on the experimental results.

• 대한인간공학회지
• /
• 제32권2호
• /
• pp.189-198
• /
• 2013

Objective: This research was carried out to study the menu type design of instrument cluster IVIS(In Vehicle Information System) for efficient navigation under deconcentrated situations. Background: A driver controls the IVIS menu using the rest of cognitive resources while driving a car. Although a driver controls the IVIS using extra cognition resources, his or her distraction can still cause some safety problems while driving. Menu type design of instrument cluster is absolutely important for safe and efficient navigation. Method: Four menu types including paging, flow, icon, and list type were identified through reviewing the existing IVIS of vehicle and the menu structure of cellular phone. Four menu types were evaluated through experiment. The experiment consisted of primary and secondary task, which the primary task was to simulate a driving and the secondary task was to control an IVIS menu prototype. Task performances, menu type preferences, and eye-movement patterns were measured in this experiment. Results: The result shows that icon type was the best design in aspect of task performance and preference. A clue for next menu item provided a positive effect for efficient menu navigation. It was identified that most of subjects gazed the middle-top area of IVIS screen from eye-movement pattern. Conclusion: A basic design of Instrument Cluster IVIS was proposed considering the result of this study in the final. Application: The results of this study can be effectively used in the design of Instrument Cluster IVIS.

• 한국조리학회지
• /
• 제20권6호
• /
• pp.69-79
• /
• 2014

메뉴선택 속성과 메뉴디자인 속성이 고객가치와 고객만족이 어떻게 영향을 미치는 분석하자 하는 것이 연구의 목적이다. 연구를 목적을 달성하기 위하여 서울지역 4개의 호텔 양식당 이용자 223명을 분석한 결과, 메뉴선택속성에서는 다양성, 메뉴 설득력은 고객가치에 유의한 영향을 미치는 것으로 나타났다. 가설 2에서는 메뉴선택속성은 고객만족에 유의한 영향을 미칠 것으로 나타났다. 가설 3은 메뉴디자인은 고객가치에 유의한 영향을 미칠 것으로 나타났다. 가설 4는 메뉴 디자인은 고객만족에 유의한 것으로 나타났다. 가설 5는 고객가치는 고객만족에 유의한 것으로 나타났다. 연구결과 메뉴의 선택속성과 디자인 모두 중요한 것으로 나타났다. 본 연구에서는 메뉴의 선택속성과 디자인은 모두 중요한 것으로 났다. 향후 연구에서는 외국인 고객과 내국인 고객의 차이비교를 통해, 보다 세분화된 연구와 각 업장의 메뉴선택속성을 모색해 보아야 할 것으로 사료된다.

• 대한지역사회영양학회지
• /
• 제15권2호
• /
• pp.253-265
• /
• 2010

The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator comparatively examined the current status of menu book designs of the restaurants in Incheon area with 295 managers and then analyzed menu book designs by its designers. Menu book designers were printing houses (42.0%), specialized business (31.9%) and managers/employees (26.1%). 51.5% of menu books were impossible to substitute partially. Even there were seasonal menus or event menus, 27.5% of them were impossible to replace menu books partially; therefore, it was impossible to take a prompt action for seasonal or event menus. The easiness of understanding the terminology in menu books was average $2.74{\pm}0.45$(3-point scale). The harmony of menu book design with restaurants was average $2.46{\pm}0.51$ (3-point scale). Comparing to the menu books designed in specialized business, the menu books designed in printing houses or by managers/employees were uniform in type sizes (p < 0.001), had no menu photos (p < 0.001) and explanations (p < 0.001), and did not classify menus by groups (p < 0.001) in general. In addition, profit-making menus were not properly emphasized (p < 0.001), thus making the design of menu books a little improper. Therefore, it is necessary to educate managers in the restaurants to understand the importance of menu books and thus improve it. In addition, by maintaining close communication with designers of menu books, managers in the restaurants must ensure for their menu books to be designed appropriately, thus making their menu books play the role of an important marketing tool.

• 산업공학
• /
• 제22권1호
• /
• pp.17-25
• /
• 2009

In mobile device's user interface, menu organization is very important as well as menu structure because small display of mobile device. Menu items should be organized based on user knowledge structure to design user-centered interface. Traditionally, MDS (Multidimensional Scaling) have been most often used to expose users' perceived organization of menu items. But, information that MDS reveals is just relative spatial location of concepts and not relevant to concepts connection. Unlike MDS, Trajectory Mapping explicitly finds users' cognitive links between perceived concepts. This study proposes a Trajectory Mapping technique for eliciting knowledge structure, especially a set of cognitive pathways linking menu items, from end user. With twelve participants, MDS and Trajectory Mapping were conducted using cellular phone's menu items. And user knowledge structure was analyzed through Visual Concept Map that combination of results of MDS and Trajectory Mapping. After then, menu items were organized according to users' perceived organization. Empirical usability test was also conducted. The results of usability test showed that usability, in terms of task performance time, number of errors, and satisfaction, for newly organized interface was significantly improved compare to original interface. The methodology of this study is expected to be applicable to design a user-centered interface. In other words, Trajectory Mapping technique can be used as a design tool of user interface for imposing user knowledge structure on the interface.

• 한국조리학회지
• /
• 제10권1호
• /
• pp.96-115
• /
• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.