• Communications for Statistical Applications and Methods
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• v.30 no.5
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• pp.485-499
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• 2023

This study aimed to predict the number of meals served in a group cafeteria using machine learning methodology. Features of the menu were created through the Word2Vec methodology and clustering, and a stacking ensemble model was constructed using Random Forest, Gradient Boosting, and CatBoost as sub-models. Results showed that CatBoost had the best performance with the ensemble model showing an 8% improvement in performance. The study also found that the date variable had the greatest influence on the number of diners in a cafeteria, followed by menu characteristics and other variables. The implications of the study include the potential for machine learning methodology to improve predictive performance and reduce food waste, as well as the removal of subjective elements in menu classification. Limitations of the research include limited data cases and a weak model structure when new menus or foreign words are not included in the learning data. Future studies should aim to address these limitations.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.418-428
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• 2011

The survey for this study was conducted in Vietnam, and was based on previous studies concerning Korean restaurant selection criteria and menu selection criteria that were done within Korea. The survey was conducted particularly, among Vietnamese who had eaten Korean food at a local Korean restaurant, in order to gain some perspective on the marketing of Korean restaurants in Vietnam. The results of the survey showed the following: (1) Vietnamese are very interested in Korean food; (2) they prefer unique recipes, and health food; (3) the main factors that affected selection of Korean restaurants were atmosphere, food features, sanitation, menu, and familiarity; (4) the main factors for a selecting dish from a Korean restaurant menu were social factors, menu, variety, recognition, uniqueness, and reasonable price. This study can contribute to the advancement of Korean restaurants in the Vietnamese market, which has been showing great interest in Korean culture and food.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.140-152
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services, and suggests the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants and corporals were 43.2%(186) and 29.7%(128) apiece. It was identified that the diversity of menu and significant influences as 57.5%. Thus, it is necessary to diversity the menus more than the present menus to increase the satisfaction of new generation on military meal services. The most influential factor on the diversity of menu was the hard-boiled food as 29.9% among 15 items. Therefore, the first measure to intensify the satisfaction of soldiers on meal services is to diversity the hard-boiled food. Accordingly, this measure will contribute to relieve the most biggest complaints on the diversity of menu in military meal services. For this purpose, it is recommended to replace the kitchen work system consisted of kitchen polices with the non-officer system enabling the long-term service. The kitchen polices are transferred to the first reserve list when they are accustomed to their duties because the period of service is limited under the present kitchen police system. Therefore, the present kitchen police system has the problem that it can't overcome the limit in terms of the quality of meal service.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.77-86
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• 2017

The purpose of this study is to investigate the impact of selection attributes of dessert cafes on experience value and revisit intention. A survey was conducted from June 3, 2017 to the June 27th, 2017 with dessert cafe users. Out of 200 responses collected, a total of 157 responses was included for the data analysis. The results from this study are as follows. First, it was found that, the menu features of selective attributes of dessert cafes only affected experience value. However, healthy menu, price, and atmosphere of selective attributes of dessert cafes didn't impact on experience value. Second, experience value of dessert cafes significantly influenced revisit intention. As a result, managers of dessert cafes need to develop an effective marketing strategy to improve the customer experience value so that customers can revisit their dessert cafe and will also develop the unique menu.

• Journal of the Korea Safety Management & Science
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• v.11 no.3
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• pp.87-94
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• 2009

Today's driver information system often features a rotary control type as a main controller for menu navigation. Population stereotype should be clearly understood in designing those systems to minimize the misunderstanding by the operator. This paper investigates stereotypes for rotary controlled menu interfaces and influences of contributing principles. A human factors experiment was conducted using various configurations of control-display layouts, cursor shapes/positions, and movement directions. The results showed that the control should be on the left of the display, with a rightward icon on the right side of the cursor, in order to match the stereotype. Regression analysis indicated that Warrick's principle was the most influential principle, followed by Icon shape, Icon position, Clockwise away, and Clockwise up principles. This study provides valuable information to designers of menu-based systems such as driver information systems and main control rooms that uses rotary controls.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.3
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• pp.16-22
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• 2008

In recent years, embedded applications have emerged at a fast rate and used in every field of one can think of ranging from household products such as microwaves, to automotive products such as air bags sensing and control, to industrial robots. In this paper, a wireless ordering system is developed using Bluetooth communications. The features of this system is the order is performed by the customers rather than the waiters. It can save time to wait until the attenders to take order. Also, the unintended ordering mistakes through waiters can be prevented. The developed system is connected to the kitchen and the counter for automatic checkout.

• Proceedings of the KSLP Conference
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• 1995.11a
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• pp.141-153
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• 1995

CSpeech is a software package that implements an audio waveform/speech analysis workstation on an IBM Personal Computer or hardware compatible computer. Features include digitizing audio waveforms on single or multiple channels, displaying the digitized waveforms, playing back audio waveforms from selected intervals of sing1e channels, saving and retrieving waveforms from binary format disk files, and analysing audio waveforms for their temporal and spectral properties. The distinguishing characteristics of CSpeech are its support for multiple channels, minimal restrictions on sample rate and waveform duration support fur a variety of hardware configurations, fast graphics display, and its user- extensible menu- based command structure.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1230-1242
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• 1993

In a case of mushroom (Lentinus Edodes L.) , visual features are crucial for grading and the quantitative evaluation of the growth state. The extracted quantitative visual features can be used as a performance index for the drying process control or used for the automatic sorting and grading task. First, primary external features of the front and back sides of mushroom were analyzed. And computer vision based algorithm were developed for the extraction and measurement of those features. An automatic thresholding algorithm , which is the combined type of the window extension and maximum depth finding was developed. Freeman's chain coding was modified by gradually expanding the mask size from 3X3 to 9X9 to preserve the boundary connectivity. According to the side of mushroom determined from the automatic recognition algorithm size thickness, overall shape, and skin texture such as pattern, color (lightness) ,membrane state, and crack were quantified and measured. A portion of t e stalk was also identified and automatically removed , while reconstructing a new boundary using the Overhauser curve formulation . Algorithms applied and developed were coded using MS_C language Ver, 6.0, PC VISION Plus library functions, and VGA graphic function as a menu driven way.

• Proceedings of the IEEK Conference
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• 2001.06d
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• pp.175-178
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• 2001

This paper proposes a novel human-computer interaction system for the disabled using recognition of face direction. Face direction is recognized by comparing positions of center of gravity between face region and facial features such as eyes and eyebrows. The face region is first selected by using color information, and then the facial features are extracted by applying a separation filter to the face region. The process speed for recognition of face direction is 6.57frame/sec with a success rate of 92.9% without any special hardware for image processing. We implement human-computer interaction system using screen menu, and show a validity of the proposed method from experimental results.