문서편집기 pull-down menu 배열방식과 명령어 탐지의 효율성

도경수(Kyung Soo Do),신현정(Hyun Jung Shin),이재식(Jae-Sik Lee),최양규(Yang-Gyu Choi) 한국인지과학회 1998 인지과학 Vol.9 No.4

문서편집기 pull-down menu 명령어들의 배열방식이 명령어 탐지시간에 어떤 차이를 주는가 알아보았다. 모든 명령어가 포함된 pull-down menu를 사용한 실험 1에서는 기존 메뉴에서 보다 사용빈도순으로 재배열한 메뉴에서 탐사선택기간이 짧았다. 이 차이는 특히 키보드로 반응하는 경우에 유의하였다. 실험참가자별로 명령어를 탐지 · 선택하는 데 걸린 시간이 회귀분석한 결과는 마우스 또는 키보드로 반응하는 경우 각기 다른 탐사방식이 사용될 수 있음을 시사하였다. 실험 2에서는 사용빈도가 높은 명령어들로만 단축메뉴를 구성하여 탐지선택과제를 실시하였다. 사용빈도순으로 배열한 단축빈도메뉴와 해당되는 고빈도 명령어들만 제시하는 두 종류의 단축기존메뉴에서 명령어 탐사선택기간을 측정하였다. 그 결과 키보드를 사용하는 경우에는 빈도단축메뉴에서 탐사선택시간이 짧은 경향을 보인데 반해, 마우스의 경우에는 빈도단축메뉴에서 가장 긴 경향을 보였다. 실험 1과 실험 2의 결과를 비교하였더니 명령어들의 배열방식과 상관없이 단축메뉴에서의 탐사선택시간이 짧았다. 실험 3에서는 명령어의 탐사만을 요구하는 과제를 실시하였다. 탐사시간을 회귀분석한 결과, 명령어를 탐색할 때 관련된 pull-down menu 내에서 탐색하는 경향과 친숙한 위치에 근거해 탐색하는 경향이 있었다. Effects of word processor pull-down menu arrangements on search time of commands were investigated. Whole pull-down menus were used in Experiment 1 to test the efficiency of frequency-based menu arrangement, in which the commands within a pull-down menu were arranged according to the frequencies of use. Detection time was shorter in the frequency-base menu than in the traditional menu. especially when keyboard was used as an input device. Results of multiple regression analysis of detection time suggested that different search strategies might be used depending on the input devices. Reduced menus which contain only the high frequency commands in a pull-down menu were tested in Experiment 2. Reduced frequency-based menu resulted in the shortest time when keyboard was used as an input device. whereas it yielded longer time, though not statistically significant. when mouse was the input device. Menu search time without using input devices for locating was recorded in Experiment 3 to explore the pure search strategies. Results of multiple regression analysis suggested two possible strategies: Search within a pull-down menu from top to bottom, and direct search for well-known positions of the high frequency commands.

중원문화권의 문화관광 상품과 축제개발의 차별화 방안

예경희 청주대학교 학술연구소 2004 淸大學術論集 Vol.3 No.-

This paper is to clarify differential development strategy of cultural tourism commodities and regional festivals in Jun-Won cultural region. To achieve this aim, the researches are as below: (1) A differential development strategy of cultural tourism commodity: (a) A development strategy of subject matters making cultural tourism commodity of high quality. (b) A development strategy of folk craftwork commodity. (c) A development strategy of folk menu. (2) Improvements of development strategy of regional festivals of 10 sub-regions in Jun-Won cultural region. (3) A differential development strategy of regional festivals in Jun-Won cultural region: (a) folk festival, (b) Comprehensive cultural art festival, (c) modem art festival. (d) agricultural commodity festival. The conclusions of research are as below: According to cultural characteristics, Jung-Won cultural region are divided 10 sub-regions. The cultural images as core symbols in these regions are below: (1) Chungju: historical and cultural region(stone pagoda of Tap-Pungri), (2) Zechun:cultural region of the righteous soldiers(captain Yu, In-Suk), (3) Dunyang: cultural region of Gogurue(mountain castle of On-Dal), (4) Chongju: educational and cultural region(Zikzi and Chull Dandgan), (5) Boeun: cultural region of buddhism(Bupzoo temple,) (6) Okchun: cultural region of Silla and Bakje(war of Silla and Bakje), (7) Yongdong: cultural region of three provinces(harmony monument stone of Samdobong), (8) Eumsung: cultural region of scholar spirit(Monument of 6. 25 war), (9). Goessan: cultural region of confucianism(confucianist Song, Shi-Reull), (10) Zinchun: cultural region of Sam-Guk unification spirit(General Kim, You-Shin). Therefore, it must be highlighted cultural images as core symbols to differentiate development strategy for the production of the cultural commodity and festivals.

트레이드 드레스 의 국내 사례 분석을 통한 메뉴 (Trade Dress) 보호 전략

장혜진,김수인 한국식공간학회 2022 식공간연구 Vol.17 No.3

본 연구는 메뉴의 보호와 권리에 대한 인식의 제고를 통하여 외식 브랜드의 경쟁력 강화를 목적으로 이루어졌다 연구의 . , 범위는 국내 법정 다툼이 있었던 메뉴 관련 사례에 한하였으며 연구의 방법은 이론고찰과 사례분석을 중심으로 하였다. 연구결과는 다음과 같다. (1)상품이나 서비스의 동일성을 파악하는데 기여하는 속성을 지닌 상품 포장 디자인 서비스 , 감각 표장 등이 트레이드 드레스의 개념이다. 이를 위하여 비기능성 식별성 혼동 가능성 등의 요소를 갖추어야 한다. (2)비정형화된 음식의 배치나 모양 그리고 아이디어 수준의 단순한 제품의 결합으로 이루어진 메뉴는 보호받기 어렵다. (3)단순합성어로 표시된 메뉴도 특정 식당의 명성, 신용, 고객흡인력을 높이는데 기여한 것으로 인정된다면 보호받을 가능성이 있다. (4)요리의 플레이팅에 대한 트레이드 드레스의 적용 가능성을 확인하였다. (5)트레이드 드레스 보호를 위해서는 그 자체의 노력과 투자에 의한 성과를 인정받는 것과 함께 침해라고 볼 수 있는 유사성이 인정되어야 한다. 이와같은 트레이드 드레스의 보호 동향을 바탕으로 제안할 수 있는 메뉴 보호 전략은 미래의 감각상표들이 어떠한 조건에서 보호 가능한가에 대한 선제적 대책을 수립하고 메뉴, DB, 카피에 의한 피해를 줄이기 위하여 관련 레서피 등의 자료를 DB화하는 작업 그리고 브랜드 전체 이미지로서의 트레이드 드레스를 갖출 수 있도록 컨셉 마케팅을 하는 전략 등을 제언할 수 있다.

외식시장의 가격분산에 관한 연구: 소비자물가지수에 포함된 외식메뉴를 중심으로

정유경,김영갑 한국관광학회 2008 관광학연구 Vol.32 No.5

This paper provides an exploratory study of price dispersion in the restaurant market and checks for the application of the existing concepts of price dispersion. Three research problems are studied: To what extent are the actual price dispersion in restaurant menu items?, To what extent does the customers perceive price dispersion in restaurant menu items? And what are the differences and characteristics between these two types of price dispersion? Twenty-seven menu items were used for the current study. The results showed that the actual price dispersion were in the range of 1.75 and 11.67 whereas the perceived price dispersion had wider range of numbers between 1.43 and 5.2. Based on these two types of price dispersion, 27 menu items were classified into 4 groups where each group implying different search cost and customer welfare.

고속도로 휴게소의 메뉴전략을 위한 외식서비스실태연구

배영희(Young Hee Bai) 한국조리학회 2012 한국조리학회지 Vol.18 No.3

This study was planned for an empirical review of foodservice operation in expressway rest areas for a menu strategy targeting staff and customers. The results were as follows. Main foodservice category included 10-30 items of Korean dishes. The needs for having branded foodservice menu in rest areas were high in fusion/fast foods, snack/ready-made and beverages. Employment of professional cooks in rest areas was low (10-30%), and the most important factor was ``taste`` when cooking Korean foods. Foreigners preferred fusion/fast foods and snack/ready-made foods to Korean food, beverages and Japanese/Chinese foods, and most of the foreigners ordered food with ``no question``(55.5%) or ``some questions``(34.8%). Rest area staff prepared some photos/pictures of foods (80-100%) for menu comprehension, but the accuracy of menu transcription was very low. Customers used a rest area once or twice, stayed for 10-20 min(43.6%)/20-30 min(38.6%), visited by car(77.7%) to relax and use toilets(61.6%) on average. Favorite food and snacks were Korean(32.7%) and ready made/snacks(33.0%), and they spent 5,000-10,000 won(51.3%), 3,000-5,000 won(25.8%) on them. Customer satisfaction with rest areas was ``average`` regardless of gender, age, education levels and jobs. With this analysis, we should prepare an efficient menu strategy for customer satisfaction and plans for analyzing problems along with alternatives.

외식기업의 메뉴분석 방법을 이용한 메뉴판매 전략 사례 연구

이상우(Sang Woo Lee),전현모(Hyeon Mo Jeon) 한국외식경영학회 2012 외식경영연구 Vol.15 No.2

This study was programmed to substantially examine how menu sale strategies affect the management performance using chain restaurants` menu analysis method. As chain restaurants have different locations and menus and need some time for the Main Office to eliminate the menus or take other measures based on the results of menu analysis, this study was performed to suggest a method that each store can use to minimize cost and maximize sales. In result, it was found that contribution margin and food cost percent can be used for focused sale to affect the sales performance. In result of a 4-month experiment, customer transaction and contribution margin were improved and food cost percent was decreased to save cost.

레스토랑 메뉴 수명주기(Menu Life Cycle)패턴 분석 -T레스토랑 사례를 중심으로 -

신서영 ( Seo Young Shin ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.1

This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited ``T`` Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

연구논문 : 경북향토음식에 대한 실태조사 -유고,신라,해양,가야문화권을 중심으로-

민영희 ( Young Hee Min ),박금순 ( Geum Son Park ) 한국식품조리과학회 2010 한국식품조리과학회지 Vol.26 No.4

호텔 레스토랑 프로모션 메뉴 개발시 고객의 선택속성에 관한 연구

고광덕(Go Gwang Deog),나태균(Na Tae Gyun),이동근(Lee Dong Geun) 한국조리학회 2003 한국조리학회지 Vol.9 No.3

호텔 양식당의 스타메뉴 개발에 관한 탐색적 연구 : 서울지역 특1급 호텔을 중심으로

이은정 ( Eun Jung Lee ),이종길 ( Jong Kil Lee ) 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.6