• Proceedings of the KIEE Conference
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• summer
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• pp.488-490
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• 2004

The technical data for transmission line design and maintenance are calculated by a very complicated numerical formula so it is almost impossible to solve them by hand. Therefore the TOWER+ EXPERT SYSTEM was developed to systematically support technical data for transmission line design and maintenance. This system is able to calculate technical data which is applied to all conductors in our county, - that is 12 kinds of systems with 86 numbers of standard conductors, - and is programed to be user friendly by adopting dialogue windows, menu selection functions. Moreover, it minimizes input data by automatically providing standard transmission line design data, and it includes guidance of applicable work, program usage, data input process, help, explanation of terms and automatic error recovery functions that even a beginner can easily use.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.549-557
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• 2020

Recently, the number of coffee shops has continued to increase, and information searches have been increasing for consumers who want to visit coffee shops. We wanted to find out the impact on the intention of revisiting a coffee shop by adding information search factors to the existing coffee shop's selection properties and search for the actual selection properties, and summarize the results as follows. The analysis of this study was conducted in two ways, before and after visiting a coffee shop through information search. First, the four factors and optional attributes that are important in information retrieval were the reliability of information (the number of reviews and views by coffee shops, recent postings), physical environment (the proximity of stores, the atmosphere, size, presence of side menus), visuality of information (physical environment, background, design, easy composition), merchantability (the taste of coffee, convenience of parking). In addition, the selection properties for satisfaction after visiting coffee shops through information search were derived from five general characteristics of coffee shops, menu, information consistency, taste of coffee, and convenience of parking, and among them, the consistency of information, taste of coffee, and general characteristics of coffee were found to affect the intention of revisiting again.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.646-658
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• 2012

This study was conducted to investigate the differences in households, parental perception, and dietary behaviors of preschool children from kindergartens with environment-friendly food service (environment-friendly food service group; EFG) versus children from kindergartens with general food service (general food service group; GFG). We sought this basic information to examine the impact of environment-friendly agricultural products in preschool food services. Age, education level, and monthly family income of the EFG were significantly higher than the GFG. The frequency of purchasing environment-friendly agricultural products was significantly higher in the EFG than the GFG, with the most frequently purchased items in both groups being vegetables. The GFG had a significantly higher perception than the EFG in the superior quality of environment-friendly agricultural products; however, a greater proportion of the GFG than the EFG thought environment-friendly products were too expensive. The most frequent reason for purchasing environment-friendly agricultural products in both groups was safety. When purchasing environment-friendly agricultural products, the most important selection factor for the majority of both groups was the label certifying quality assurance. Both groups also considered price reduction as essential for promoting environment-friendly agricultural products. In regard to parental perceptions on food service in kindergarten, the EFG had a significantly higher satisfaction with the nutritional adequacy of the menu compared to the GFG. Both groups considered food safety and health as primary reasons for using environment-friendly foods in the preschool food service, with a greater proportion of the EFG than the GFG responding this way. There were significant differences between the EFG and GFG, as the main satisfaction from using environment-friendly foods in the EFG was safety, freshness, and good hygiene, whereas the main satisfaction in the GFG was a good food service menu, freshness and good hygiene. Dietary behaviors of preschool children in the EFG were also significantly superior to the GFG. Thus, environment-friendly agricultural products have positive effects on the dietary behaviors of preschool children and should be increased in the preschool food service. Lowering prices and a strict supervision of quality assurance is also necessary to promote consumption of environment-friendly food materials.

• Journal of the Ergonomics Society of Korea
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• v.32 no.6
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• pp.517-528
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• 2013

Objective: The objective of this study was to suggest a multi-modal controller type for Smart TV Control. Background: Recently, many issues regarding the Smart TV are arising due to the rising complexity of features in a Smart TV. One of the specific issues involves what type of controller must be utilized in order to perform regulated tasks. This study examines the ongoing trend of the controller. Method: The selected participants had experiences with the Smart TV and were 20 to 30 years of age. A pre-survey determined the first independent variable of five tasks(Live TV, Record, Share, Web, App Store). The second independent variable was the type of controllers(Conventional, Mouse, Voice-Based Remote Controllers). The dependent variables were preference, task completion time, and error rate. The experiment consist a series of three experiments. The first experiment utilized a uni-modal Controller for tasks; the second experiment utilized a dual-modal Controller, while the third experiment utilized a triple-modal Controller. Results: The first experiment revealed that the uni-modal Controller (Conventional, Voice Controller) showed the best results for the Live TV task. The second experiment revealed that the dual-modal Controller(Conventional-Voice, Conventional-Mouse combinations) showed the best results for the Share, Web, App Store tasks. The third experiment revealed that the triple-modal Controller among all the level had not effective compared with dual-modal Controller. Conclusion: In order to control simple tasks in a smart TV, our results showed that a uni-modal Controller was more effective than a dual-modal controller. However, the control of complex tasks was better suited to the dual-modal Controller. User preference for a controller differs according the Smart TV functions. For instance, there was a high user preference for the uni-Controller for simple functions while high user preference appeared for Dual-Controllers when the task was complex. Additionally, in accordance with task characteristics, there was a high user preference for the Voice Controller for channel and volume adjustment. Furthermore, there was a high user preference for the Conventional Controller for menu selection. In situations where the user had to input text, the Voice Controller had the highest preference among users while the Mouse Type, Voice Controller had the highest user preference for performing a search or selecting items on the menu. Application: The results of this study may be utilized in the design of a controller which can effectively carry out the various tasks of the Smart TV.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• Journal of the Ergonomics Society of Korea
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• v.32 no.2
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• pp.159-165
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• 2013

Objective: The aim of this study was to predict human performance time in finding objects on multi-display monitors using ACT-R cognitive architecture. Background: Display monitors are one of the representative interfaces for interaction between people and the system. Nowadays, the use of multi-display monitors is increasing so that it is necessary to research about the interaction between users and the system on multi-display monitors. Method: A cognitive model using ACT-R cognitive architecture was developed for the model-based evaluation on multi-display monitors. To develop the cognitive model, first, an experiment was performed to extract the latency about the where system of ACT-R. Then, a menu selection experiment was performed to develop a human performance model to find objects on multi-display monitors. The validation of the cognitive model was also carried out between the developed ACT-R model and empirical data. Results: As a result, no significant difference on performance time was found between the model and empirical data. Conclusion: The ACT-R cognitive architecture could be extended to model human behavior in the search of objects on multi-display monitors.. Application: This model can help predicting performance time for the model-based usability evaluation in the area of multi-display work environments.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.399-406
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• 2013

The purpose of this study was to investigate eating habits, healthy eating behaviors, food preference etc. of university students for them to enjoy delightful and healthy campus life and offer preliminary data to the related educational facilities and households for them to make use of the data for making out a menu. We conducted survey aiming at 4-year-course students in Jeonbuk area and survey period was from May 6th of 2013 to May 24th of 2013. The result are as followings. First, food habit evaluation with 10 questions shows that they are inclined to have refreshments, water, vegetables, fruits, grains and protein food often and also eat food blandly. So, we consider this finding is generally positive. Second, through the research on their healthy eating behaviors, we learned their interests in healthy food is average and their selection criteria for healthy food is nutrition value. Information sources for healthy food are mainly TV or mass media and good healthy food in their opinion is Korean food. Third, the findings of food preference show university students like the white rice most but don't like the rice with beans most in terms of rice type. We also found their favorite food is fried rice, favorite noodle is spaghetti, favorite soups are thick beef soups, favorite broth is potato and pork rib broth, favorite stew is kimchi stew, favorite steamed dish is braised short ribs and favorite meat is pork.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.2
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• pp.81-88
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• 2014

Objective : This study is a survey research that investigates the kinds of medicinal herbs actually used in Yaksun(medicianal food) restaurants, the frequency and the way of using herbs in Yaksun. Through this study, we assumed that it will be used basis data on further Korean Yaksun research. Method : We conducted survey targeting for 26 Yaksun restaurants and Temple food restaurants serving Yaksun cuisine(medicinal food) menu from July 2012 to January 2013. The questionnaire was composed of several parts including the kinds of medicinal herbs that was used in Yaksun, medicinal food types that use a lot of medicinal herbs, medicinal herbs criteria used in the selection of medicinal food, and education experience learning Yaksun cuisine. Results : Only 11 restaurants answered the questionnaire among the targeting restaurants of survey objects. The number of Herbs was investigated in each restaurant was maximum 65 kinds and minimum 7 kinds (average 32 kinds). All restaurants used Angelicae Gigantis Radix in their restaurant. And Nelumbinis Semen, Zingiberis Rhizoma, Glycyrrhizae Radix, Acanthopanacis Cortex, and Gardeniae Fructus are well used medicinal herbs in Yaksun. Types of medicinal food using a lot of herbs were rices porridges rice cakes, both vegetables salads and stews soups. Almost chefs or restaurant's representatives learned cooking medicinal food at temples, food research centers, university attached institutions, and cooking schools. Conclusion : Medicinal herbs used in Yaksun restaurants are familiar with Korean and easily available. These herbs has better efficacy, taste, scent, color in comparison of the others. For the development of Korean Yaksun, further research of divers parts in Yaksun materials should be conducted.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.402-405
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• 2009

Digilog Book, the next generation publication material, supplies digitalized contents on an analog book by integrating digital contents into existing analog books. There are some studies related to authoring tools which are to authorize, and publish some books which provide digital contents by using VR or AR techniques. In this paper, a pen-type haptic user interface for Digilog Book authoring tool has been introduced. This haptic user interface is developed for more realistic and more effective authoring tasks. This haptic interface provides haptic effects for authoring tasks which are including translation, rotation, scaling, and menu selection. In this research, we designed a body, control circuits, vibration haptic patterns for haptic user interface, and a protocol for between haptic user interface and Digilog Book main control system. Also a simple user study has been done with a developed haptic user interface.

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.