• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.363-373
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• 2017

This study examined the characteristics of the foodservice menu items offered at senior welfare centers to provide information on Korean senior menu development. A total of 514 lunch menu items were collected from 27 senior welfare centers in April, July, October and January. The most frequently served staple foods, soups, and side dishes were multi-grain rice, seaweed soup, Bulgogi, Kimchi, and liquid yogurt. The proportions of carbohydrate, protein, and lipids of total energy serving of senior welfare centers were 59.8%: 16.7%: and 22.8%, respectively. The nutrients served at less than 40% of the Recommended Nutrient Intake (RNI) and Adequate Intake (AI) of Dietary Reference Intakes for Koreans (KDRIs) were chloride (1.0%), vitamin D (1.3%), biotin (1.7%), magnessium (4.5%), Iodine (7.5%), pantothenic acid (8.0%), vitamin E (12.5%), vitamin $B_6$ (20.0~21.4%), vitamin K (21.1~24.3%), and water (35.7~39.7%). The nutrients served in excess of the daily intake goal and RNI were iron (98.9~127.1%), sodium (104.9%), and copper (1,100.0%).

• Journal of Korean Academy of Fundamentals of Nursing
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• v.15 no.3
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• pp.371-379
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• 2008

Purpose: The objective of the present study was to develop and evaluate a legal communicable diseases (LCDs) electronic system for infection control. Method: The system was developed through the procedure of analysis, design, implementation, application and evaluation, and was applied within an OCS (order communication system). Results: As indicated by the main menu, the present system is composed of an improved perception system for enhancing perception of LCDs, LCDs identification system, and improved efficiency in the report system. Detailed items included in the main menu are introduction and log-in screen, pop-up window for checking the outbreaks of LCDs, decision making icon, electronic signature icon, electronic report form, email system, etc. The total number of reports was greater after the application of the system (n=99) than before (n=80), and the adequacy of report time was statistically significantly higher after application of the system (P<0.05) Conclusion: The present system suggests a new method for LCDs report and infection control, and is expected to be adopted by other medical institutions in the future.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.1-17
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• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.227-244
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• 2002

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.08a
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• pp.61-77
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• 2005

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• Journal of the Ergonomics Society of Korea
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• v.28 no.4
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• pp.147-154
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• 2009

The tactical computer is currently being developed and installed in armored vehicles and tanks for reinforcement. With the tactical computer, Korea Army will be able to grasp the deployment status of our forces, enemy, and obstacles under varying situations. Furthermore, it makes the exchange of command and tactical intelligence possible. Recent studies showed that the task performance is greatly affected by the user interface. The U.S. Army is now conducting user-centered evaluation tests based on C2 (Command & Control) to develop tactical intelligence machinery and tools. This study aims to classify and regroup subordinate menu functions according to the user-centered task performance for the Korea Army's tactical computer. Also, the research suggests an ergonomically sound layout and size of main touch buttons by considering human factors guidelines for button design. To achieve this goal, eight hierarchical subordinate menu functions are initially drawn through clustering analysis and then each group of menu functions was renamed. Based on the suggested menu structure, new location and size of the buttons were tested in terms of response time, number of error, and subjective preference by comparing them to existing ones. The result showed that the best performance was obtained when the number of buttons or functions was eight to conduct tactical missions. Also, the improved button size and location were suggested through the experiment. It was found in addition that the location and size of the buttons had interactions regarding the user's preference.

• Archives of design research
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• v.19 no.2 s.64
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• pp.251-260
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• 2006

Rapid development of electronic technology has made it possible to perform various function. But this technology made it increase it's complexity. Therefore, It was important to identify usability problem in interface design. The quality of interface to promote the efficient interaction should be evaluated with regard to users' cognitive characteristics. So, in this paper, washing machine, that is one of the most useful electronic home application was studied menu structure on interface and it's operational states transition. At first, an cognitive menu structure is identified with users' conceptual similarity of the main function of washing machine. Then three washing machines was selected to compare with the cognitive menu structure. And, we were analyzed how operational state of the washing machine was transfered. As a result, we can be revealed that menu operational method based on the cognitive structure was consistent with the user's preferred operational method during the experimental tasks and the users and designers had a different knowledge of an it's function structure. These results will be useful to design the washing machine interface.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.1-14
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• 2005

This study was conducted to develop and evaluate food menus after investigating eating behaviors and food preferences of preschool children. Parents of the preschool children In 2 Gumi City day-care centers completed questionnaires in July 2003, which were used to assess eating behaviors and food preferences of their preschool children. Analysis of the questionnaires led to the development of the menus. Menus (n=10) were developed for five different categories (two menus were developed for each category) including general menu, unbalanced menu, anemia menu, obese menu, and traditional menu. The preschool children(n=656) evaluated the menus as they were provided with each them throughout October 2003. The five score scale method was used to evaluate taste, smell, looks, texture and general preference of each menu. Results in eating behaviors showed that 70.7% of preschool children had unbalanced eating behaviors. No gender based differences in eating behaviors were found, but in regard to food preferences boys tended to prefer carbonated drinks more than girls. Results indicated that among all menus, fruit ranked highest $(3.97{\pm}0.65)$ for food preference, and vegetables ranked lowest for food preference $(2.46{\pm}0.68)$. Food preference in regard to cooking process indicated the highest preference was for fried foods $(3.80{\pm}0.68)$ and the lowest preference was for raw vegetables $(2.61{\pm}1.27)$ and namul $(2.85{\pm}1.13)$. Preference for taste ranked the highest $(4.30{\pm}0.91)$ but preference for looks recorded the lowest $(3.95{\pm}0.89)$. Of all the foods in the menus, steamed tofu rated the highest for individual food item preference, while tuna sesame leaf rice rated the lowest preference. Statistical analysis of interrelationships among food taste, smell, looks, texture and general preference were significant (p<0.0l). Results from this study suggest that various factors including food taste, smell, looks, and texture influence the food preferences of preschool children. Therefore, it is concluded that by developing a variety of appetizing menus for use at home and in day-care centers, containing varied food items and cooking methods, preschool children will be encouraged to increase their food preferences and to establish appropriate eating behaviors.

• Journal of Distribution Science
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• v.18 no.3
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• pp.77-85
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• 2020

Purpose: This study examined marketing value as online word-of-mouth media in the foodservice industry, and it did research on online word-of-mouth (e-WOM) communication marketing schemes using mass communication in the industry. The study is also intended to investigate the impact of electronic word-of-mouth (e-WOM) information and communication on product awareness risks, benefits, and word-of-mouth (WOM) impacts on restaurant consumers. Research design, data, and methodology: The analysis was conducted on a valid questionnaire of 425 menu product consumers. The survey was conducted for two months in March 2019. The collected data was analyzed using SPSS and hierarchical regression analysis was applied. Results: It did empirical research on the reciprocal casual relations to online and the existing word-of-mouth communication that have to be preceded to understand characteristics of online word-of-mouth communication for the purpose of this study. The result is summarized as follows. First, the online word-of-mouth (e-WOM) effect on product recognition risk shows the statistically significant effect of information sender characteristics, information recipient characteristics, and online word-of-mouth (e-WOM) communication on product recognition risk. Second, the influence of online word-of-mouth (e-WOM) on product risk benefits shows that the information sender characteristics, the information receiver characteristics, and online communications have a statistically significant effect on product risk benefits. Third, online word of mouth risk recognition had a statistically significant effect on word of mouth acceptance. Fourth, online risk benefit had a statistically significant positive effect on word of mouth (WOM) effect. Conclusions: The communication between online word of mouth (e-WOM) sender and recipient had a positive influence on the product evaluation and attitude change in the foodservice industry, and the word-of-mouth (WOM) effect affected financial and non-financial performance. The results mentioned above indicated that the communication between the sender of the information and the receiver of the information had a positive effect on the product evaluation and attitude change of the menu consumer, and the word-of-mouth (WOM) result affected the financial. Therefore, the online word-of-mouth (e-WOM) effect has a positive effect on the word-of-mouth (WOM) effect of menu products when performed simultaneously and positively between the information sender and the information receiver.