• Culinary science and hospitality research
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• v.17 no.5
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• pp.108-121
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• 2011

The purpose of this study is to carry out the exploratory study on the easiness of using smart phone applications for searching food service information based on consumer characteristics. Examining the attributes of the easiness of using smart phone applications for searching food service information, this study checks the order of priority in the attributes and analyzes the correlation among the constructs of easiness of use, along with the difference in easiness of use based on demographic characteristics. The survey was conducted to the users of smart phones who live in 3 areas such as Seoul/Kyongki, Daegu/Kyongbuk, and Busan/Kyongnam from Jan. 3-Feb. 3, 2011, and total 264 copies of questionnaire were used for the final analysis. The result showed that the respondents considered the functions of searching restaurants, recommended restaurants, and the popularity list more important among the measurement items of easiness of use, and there was highly positive correlation between easiness to select restaurants and communication functions among all the factors drawn. It was found that there was significant difference in the function of searching restaurants, practicality, the easiness to select restaurants, communication, and the easiness to select menu on areas.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.581-592
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• 2011

In this research, a study on a shopping web site design for elderly users is performed in order for them to purchase silver products easily. Issues discussed in this study are the menu design in the product-searching stage, the method of image placement and the method of instruction offering in the product-selecting stage, and the way of payment in the purchasing stage of products. Firstly, the present conditions of domestic shopping web sites for silver products were investigated and the evaluation models were designed and developed. With these developed models, a test group of 61 elderly users were given a task of searching for and purchasing a blood pressure gauge (sphygmomanameter). Afterwards, a comprehensive survey and an in-depth interview on their preferences concerning the web site design proposed. Based on the results of the preference study, a convenient and comfortable shopping web site design for elderly users is proposed when they purchase silver products through internet.

• Journal of the Korean Society for information Management
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• v.13 no.2
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• pp.73-96
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• 1996

Since 1995 local newspapers competitively commenced the service of multimedia electronic newspaper on Internet WWW due to the technical development in data processing and the widely used Internet. It includes image, phonetics and moving pictures as well as texts. The Internet service of newspaper articles are not only the information source which enables the users utilize the various information easily and rapidly but also to be an important reference service tools in the library. Howeverjn many cases. the current local electronic newspaper service aims at the service itself. Therefore, the information does not contain plenty of information. In some cases, information searching system focused on the users are not established yet. In this research, structuring process and characteristics of the Internet WWW electronic newspaper and the current service status and contents of the local newspaper have been reviewed. Construction of menu, information searching system and reference mannual for users of 6 local newspapers have been analyzed to secure efficient service for users.

• Journal of Korea Multimedia Society
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• v.12 no.3
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• pp.427-435
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• 2009

Users are able to search and read interesting items and hence click hyperlink linked to the item which is detailed content unit such as menu, login, news, video, etc. Small screen like mobile device is very difficult to viewing all web contents at once. Browsing and searching for interesting items by scrolling to left and right or up and down is discomfort to users in small screen. Searching and displaying directly the item preferred by users can reduces difficulty of interface manipulation of mobile device. To archive it, web contents based on desktop will be segmented on a per-item basis which component unit of web contents. Most segment algorithms are based on segment method through analysis of HTML code or mobile size. However, it is difficult to extract item blocks. Because present web content is getting more complicated and diversified in structure and content like web portal services. A web content segment algorithm suggested in this paper is based on extracting item blocks is component units of web contents.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• The Transactions of the Korea Information Processing Society
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• v.7 no.9
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• pp.2920-2929
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• 2000

In this paper, a cyber training institute system suitable for teachers' training is designed and implemented, and it is applied to and evaluated on the actual spot. While general purpose cyber education systems have too much unnecessary functions and are inconvenient to operate, this system removes the unnecessary functions and has only useful functions. This system is much concerned with the interaction among learners, instructors, administrators and contents. This system is characterized by having menu items such as Searching Learners, Taking Attendance, Information for Learners, Assignment Hand out, Group Debate, Cyber Cafe and Access Statistic to promote the interaction. The result of the application of this system to 554 teachers for two years is that the ratio of completion was 95%.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.11 no.2
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• pp.89-94
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• 2011

Today, the utilization of communication devices is being increased including information terminals, cell phones, handheld personal digital assistants (PDA) caused by the development of information and communication technology. The development of information and services is speeding up, whereas most communication devices have provided a inefficient hierarchical menu and sequential searching structure. In this study, the Adaptive User Interface is applied to the Bus Information Terminal(BIT) which is one of communication equipment installed in the bus stop. It will be based on analysis of unspecified individuals' preferences and user's directly personalization in the BIT prototype. We expect the results of this study to be possible to provide users with efficient and convenient information acquisition and contribute to the development of public transport use by improving the accessibility and usability of BIT.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.16 no.10
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• pp.2316-2322
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• 2012

The present study investigates a standardized framework for support system of ship design engineering. The purpose of this research is to improve the efficiency of information gathering and its use in tasks of the ship design engineering support system. Due to their variety and complexity, the existing engineering methods tend to waste time in searching for the standardized method and knowledge or to cause errors on tasks. Generally, these kinds of system have serious problems. The most serious one among them is that the existing system consists of both useful and useless data. This finally leads engineers to a failure in finding out useful information from the system. We have designed a standardized framework, which enables users to properly recompose the menu form depending on the task process, simplifies the methods at several process levels, and provides a more intuitive method in user interface environment in order to resolve the existing problems, minimize the system-operating costs, and improve the efficiency of engineering tasks.