Menu Selection Research Articles

Usability Optimization for Mobile Menu Design: An Empirical Study of Hand Grips and User Preferences

This paper investigates the relationship between menu design and hand positions in relation to the assessment of end users with main focus on usability, user preference, and potential adaptions to different hand positions. Sixteen (N=16) participants first participated in a co-design workshop, in which they proposed menu designs for different hand grips. Based on the design proposals, a selection of menu designs were derived and implemented in a mobile app prototype, on which a menu selection study was conducted to investigate performance and perceived usability of the menus in one-handed and two-handed interaction. The results include user ratings and performance, which highlight the need for mobile menus to be adapted for different hand positions. Based on that, we derive design recommendations for more adaptive, user-centric and ergonomic mobile menu designs to match the natural interactions of users.

Let us go with the flow − Impact of a dynamic social norm nudge on parents’ school menu selection

Designing more sustainable school meal offerings not only contributes to environmental protection and climate change mitigation but also promotes children’s health, provides food education, and raises awareness on sustainability issues. The present study, using a between-subject experimental online survey (N = 617), proved the effectiveness of a dynamic social norm nudge in encouraging parents to make more environmentally friendly choices when selecting school menus for their elementary school children. In addition, nudging was more successful in promoting sustainable food choices among parents with lower levels of education and those who are more actively involved and responsible for child-related practices. Disentangling the individual traits that leverage the effectiveness of nudges should allow public entities to fully exploit the potential of these interventions and design tailored approaches for targeted subpopulations.

Two online randomised controlled trials examining effects of alcohol calorie labelling on hypothetical ordering of calories from alcohol and food

BackgroundProviding calorie information for alcoholic beverages is a potential public-health intervention which may serve to reduce alcohol use but also prevalence of overweight/obesity. Equivocal evidence has been found for the effectiveness of alcohol calorie information at reducing drinking intentions as well as purchasing and consumption. However, the extent at which calorie information ‘on-trade’ will impact consumer behaviour for both alcohol and food consumption has not been investigated. Aims(1) To examine the presence of alcohol calorie labelling for hypothetical purchasing of alcohol and food in typical UK restaurant scenarios. (2) To determine the characteristics of individuals who will be likely to choose to view alcohol calorie labels. MethodsTwo online randomised control trials using a hypothetical menu selection. In experiment one (N = 325) participants were randomised to the presence or absence of alcohol calorie labels. In experiment two (N = 1081) individuals were randomised to alcohol calorie labels absent or the choice to view alcohol calorie labels. The primary outcome for each study was calories ordered from alcoholic beverages. ResultsThere was no evidence that the presence of alcohol calorie information on restaurant menus impacted the number of calories ordered from alcoholic beverages or from food and soft drinks. Younger individuals and individuals who exhibit greater motives for good health were more likely to choose to view alcohol calorie labels. ConclusionsIn two online, hypothetical experiments there is no evidence for alcohol calorie labelling impacting consumer decisions to order alcohol or food. Given the choice, a self-selecting group of individuals who are more motivated by health concerns will view alcohol calorie labels, and in turn may be less likely to order alcohol.

Perancangan Mobile App Digital Marketing Milkyo dengan Metode Prototype Design

This research addresses the company's current problems in increasing sales of food and beverage products. Milky Jedot (Jelly Sedot) & Risol Mayo is a business with products that require online marketing to increase sales. Mobile applications are one of the right media used for marketing. Mobile application development needs to be done with the first step, namely the design process. The design method used is prototype design. This method has 6 systematic processes, namely requirements, quick plan, construction prototype design, user evaluation, refinement, and implementation. The utilisation of this method is needed to support the design to be systematic. The result of this research is a mobile application design prototype with quite complex features. The initial process of customers can create an account, then when logged in, the main menu gallery will be seen which can be used to select menus, and cancel menu selections, after which the shopping basket is seen and then enter the payment menu

Adult age differences in noninstrumental information-seeking strategies.

We often seek information without any explicit incentives or goals (i.e., noninstrumental information seeking, often noted as a manifestation of curiosity). Does noninstrumental information-seeking change with age? We tried to answer the question by making a critical distinction between two information-seeking behaviors: diversive information seeking (i.e., information seeking for topics a person knows little about) and specific information seeking (i.e., information seeking to deepen a person's existing knowledge of a topic). Five hundred participants (age range: 12-79 years old) spontaneously read new facts about different topics. After reading each fact, participants were given the choice to read more facts about the current topic or return to the selection menu to learn about a new topic. We found that with increasing age, participants chose to explore more facts within a topic (i.e., increased specific information seeking) and switched less frequently to new topics (i.e., decreased diversive information seeking). These results indicate that while young people seek out a broader range of information, as people grow older, they develop a preference to deepen their existing knowledge. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Artificial Intelligence Transforming Hotel Gastronomy: An In-depth Review of AI-driven Innovations in Menu Design, Food Preparation, and Customer Interaction, with a Focus on Sustainability and Future Trends in the Hospitality Industry

The integration of artificial intelligence (AI) into hotel gastronomy represents a transformative shift in the hospitality industry, ushering in a new era of innovation, efficiency, and personalized guest experiences.This abstract provides a comprehensive overview of the multifaceted relationship between AI and hotel gastronomy, exploring key drivers, implications, and opportunities that characterize this dynamic partnership. At the forefront of this relationship is the pursuit of personalized guest experiences, facilitated by AI-powered systems such as chatbots and virtual assistants. These intelligent systems leverage machine learning algorithms to analyze guest data and preferences, delivering tailored recommendations,reservations, and dining experiences that enhance guest satisfaction and loyalty.AI is revolutionizing menu engineering and culinary creativity within hotel dining establishments. By analyzing vast amounts of data, including guest preferences and market trends, AI algorithms optimize menu selections, pricing strategies, and promotional activities. Additionally, AI-driven recipe generation algorithms foster culinary innovation by suggesting unique dishes and flavor combinations, enhancing the overall dining experience for guests.Operational efficiency and sustainability are also driving forces behind the adoption of AI in hotel gastronomy. AI-powered kitchen automation systems streamline food preparation processes, optimize inventory management, and minimize waste, leading to cost savings and improved efficiency. AI-driven analytics and optimization tools help hotels minimize their environmental footprint by optimizing energy usage, reducing food waste, and promoting sustainable sourcing practices. The integration of AI into hotel gastronomy represents a transformative opportunity for hotels to differentiate themselves, drive operational excellence, and deliver unparalleled guest experiences. By embracing AI-driven solutions and leveraging data-driven insights, hotels can create immersive dining experiences, foster guest loyalty, and position themselves for success in an increasingly competitive market landscape. As AI continues to evolve and advance, its integration into hotel gastronomy holds the promise of unlocking new possibilities and redefining the boundaries of culinary excellence and guest satisfaction.

Cool or hot: How dietary restraint produces both positive and negative eating behaviors

Restrained eating is the tendency to restrict food intake to control weight. Restrained eaters’ behavior is thought to be under cognitive control. The dual process model classifies human cognition into two systems: 1) the reflective system, which is slow, deliberative, and conscious (i.e., the “cool system”), and 2) the automatic system, which is fast and unconscious (i.e., the “hot system”). Previous research has argued food items are more likely to be emotionally arousing for restrained eaters, which triggers the hot system. We hypothesize that restrained eaters make less caloric food decisions when their cool system is engaged. An undergraduate sample of 241 students reported their level of restraint, mindful eating, and food cravings. The hot system path is represented by a food decision that must be made quickly and offers an immediate reward, since exerting time pressure induces hot system processing. The cool system path is represented by a computerized menu selection task, in which the individual has unlimited time to consider the food decision. Results show restrained eating reduces caloric intake intentions via the process of mindful eating through the cool system. However, restrained eating increases caloric snack selection via the process of food cravings through the hot system. Restrained eaters should limit their exposure to food decision-making situations in which their hot system may be triggered. Our findings suggest nudging may be useful for restrained eaters, in that it encourages cool system processing.

수정된 IPA를 활용한 K-급식 선택속성과 서비스 개선에 관한 연구

In this study, K-meal service was classified into industries and educational institutions, and we tried to analyze the difference in recognizing the importance-performance of K-meal selection attributes according to consumer types. this study used a total of 240 copies for empirical analysis targeting consumers and college students aged 20 or older living in Seoul and the metropolitan area who have experience using K-meals. first, as a result of analyzing the importance-performance of K-meal selection attributes it was found that the taste, price and quality of food and the special and diverse menu selection attributes were considered the most important. second, K-meal selection attributes using IPA are the most important for consumers, and the taste, quality and price of food, special and diverse menus, and hygiene in restaurants were found to be attributes. third, the importance-performance of K-meal selection attributes according to industries and educational institutions showed the taste of food and various menus as the most highly recognized attributes.

Eksplorasi Camilan Wonton dan Keju Aroma : Sosialisasi Demo Masak sebagai Bentuk Pengabdian Masyarakat

This research is related to socialization activities that will help UMKM develop their products so they can compete in a tight market. This activity exists because of observations that the region has many UMKM that focus on the food sector. The cooking demonstration activity was chosen because the delivery of the cooking recipe steps was easy to follow for the participants, who were dominated by mothers. A cooking demonstration is an activity that explains the process of cooking a dish in a coherent and detailed manner so that it can be easily understood. Food that is trendy and popular with many groups is an important factor in menu selection. This activity aims to help UMKM innovate their products so they can compete competitively and is easy to understand.

Balancing Accuracy and Speed in Gaze-Touch Grid Menu Selection in AR via Mapping Sub-Menus to a Hand-Held Device

Balancing Accuracy and Speed in Gaze-Touch Grid Menu Selection in AR via Mapping Sub-Menus to a Hand-Held Device

Gaze Tracking for Hands-Free Human Using Deep Reinforcement Learning Approach

Abstract People with disabilities have new and advanced methods to communicate with the applications for virtual keyboards and other communication tools. In this paper, we utilized a novel deep reinforcement learning-based technique for determining the location of the accessible options for gaze-controlled tree-based menu selection system. A virtual English keyboard has been incorporated into the layout of the new user interface, which also includes improved requests for text modification through the gaze. The two methods used to manage the system are: 1) eye tracking for typing on the virtual keyboard and 2) eye tracking with a device for soft-switch utilizing deep reinforcement learning. Simulation results show that DRL based algorithm outperforms other baseline techniques in terms of total loss and accuracy.

Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat

Eating habits, nutritious and safe food intake are greatly determined the nutritional status of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teachers

Pengembangan Platform Coffee Shop KURLEB dengan Fokus pada User Interface dan Prinsip UX Law

The increasing trend and public interest in coffee shops, also known as cafes. One of the cafes named Kopi KurangLebih has great potential to attract customers due to its strategic location, high-quality menu, and aesthetic ambiance. Although Kopi KurangLebih already has an Instagram account to showcase its content and engage with followers, the information provided is limited and lacks proper organization. Visitors to the coffee shop struggle to make menu choices due to the absence of a platform to display the available options. To address these challenges and improve the quality of service, a website is needed to document and present information that assists customers in making menu selections. The current reliance on social media as a source of information for coffee shops is inefficient and temporary, as the information shared only appears briefly on users' timelines. Hence, the development of an attractive and informative website for Kopi KurangLebih becomes necessary. The website should be designed according to user needs and the resources available to Kopi KurangLebih. By utilizing a digital information medium in the form of a website, potential customers can access and obtain information easily, thereby increasing their interest and purchasing power. The research also applies the Three Circles method and incorporates various UX Law principles into the user interface (UI) design. Through observations and analysis, the research identifies the values of Kopi KurangLebih, customer needs, and competitor values. This research successfully built a UI prototype of the KURLEB website, transforming it into an effective digital platform for promoting, storing, and providing information about Kopi KurangLebih. It also achieved a good user experience by providing relevant information, intuitive navigation, and appealing visual aesthetics. With a well-designed UI and the applied principles of UX Law, this website delivers a positive user experience, enhances customer engagement, and contributes to the sustainable marketing of Kopi KurangLebih as a local coffee shop brand.

Cafe Menu Selection Recommendations using the Simple Additive Weighting (SAW) Method

In today's modern era, cafes serve a variety of food and beverage menus to their customers. However, this high diversity often leads to problems in selecting menus that suit customer preferences. The main problem faced is the difficulty for customers in choosing the menu that best suits their personal tastes and preferences, given the large number and variety of menus offered by the cafe. The purpose of this research is to find a solution to the problem of selecting a cafe menu using the Simple Additive Weighting (SAW) method. The SAW method is applied to analyze cafe menu data and provide the most suitable menu recommendations based on individual preferences. There are 6 criteria applied in this study to match customer preferences, namely price, portion size, level of popularity, quality of ingredients, compatibility with taste, and aesthetic aspects. It is hoped that this research can provide better guidance for cafe customers in choosing a menu that suits their tastes, as well as help cafe owners in increasing customer satisfaction and sales. The results of calculations using the SAW method that has been carried out get the results of 5 menus that become recommendations because they get the top rank, first Alternative A1 menu Oatmeal Protein Shake has the highest rank with a score of 0.86, second alternative A7 menu Pepperoni Pizza with a score of 0.847, third alternative A4 menu Ramen Noodle with a score of 0.813. fourth alternative A1 menu Alfredo Spaghetti with a score of 0.766 and the fifth Alternative A8 menu Seafood Fried Rice with a score of 0.738.

Intrinsic and Extrinsic Cue Words of Locally Grown Food Menu Items and Consumers’ Choice at Hyper-Local Restaurants: An Eye-Tracking Study

This research examined whether intrinsic (fresh) and extrinsic (local) cue words of locally grown food menu items were associated with consumers’ visual attention (i.e., fixation count and total fixation duration) and menu choice using an eye-tracking methodology and an online survey. Fifty consumers were randomly assigned to read a hyper-local restaurant menu that featured four items (with or without intrinsic or extrinsic cue words) while being eye-tracked. The participants of this study showed a somewhat favorable attitude towards locally grown food though their behaviors were not incongruent with their attitudes. The results showed that there was a relationship between fixation counts and the extrinsic cue word, local, for subsequent menu choices in the way that participants who chose the menu item with the word local appeared to look at it more frequently before making their final menu selection. The participants of this study further identified that factors such as attractive menu descriptions, personal preference, and healthfulness were important when making menu selections. The findings of this study suggested that restaurant operators could use well-crafted descriptions with the word local in their menu, as this approach could influence consumers’ menu selections.

Perceived stress increases susceptibility to visual food cues in fast-food menu selections

Individuals who report perceived stress often eat more unhealthy foods and more calories than those with lower stress levels, though individual differences and contexts are important. This study investigated how visual food cues on fast-food menus may increase calorie consumption intentions due to their potential motivational influences. A 2 (presence or absence of visual cues) x 4 (exemplar fast-food restaurant menu) fractionated experiment administered online (N = 325) indicated that when participants viewed menus with visual cues, they selected a greater number of calories to consume. Additionally, data showed an interaction effect of perceived stress and visual cues revealing that visual elements incentivized participants reporting higher stress to select more calories whereas visual cues did not have this effect for people reporting lower levels of perceived stress. Though important limitations exist, a key takeaway is that food cue exposure is another important factor to consider when predicting how stress may affect eating decisions.

The Factors That Influence Students’ Choice of Dining-Out

The majority of students on campus get their sustenance from nearby food establishments. While picking a restaurant, they often take a number of aspects into account. Consequently, the purpose of this study is to investigate the elements that contribute to UiTM Dungun students' preference for dining off campus. In order to obtain data for this study, a questionnaire-based survey was done. Using convenience sampling, 205 students from UiTM Dungun were selected as responders, and all data was analysed using SPSS software. This research highlights six factors that influence dining out: price, food quality, meal variation, eating habits, ambiance, and technology or digital service. As a result, food quality was the most important factor that they considered, and the majority of participants chose to dine off campus because the food services off campus offered a greater variety of foods. Nevertheless, the most favoured meal service among students was hawkers. Restaurant operators should comprehend and be more aware of the aspects that influence students' restaurant choices and preferences in order to boost their sales and marketing efforts. Food service providers may want to consider enhancing their meal quality and expanding their menu selections.

Comparative Analysis of Usability and Accessibility of Kiosks for People with Disabilities

Owing to technological advancements, kiosks have become more prevalent in public places. When using such kiosks, elderly persons and people with disabilities face problems related to accessibility and usability, such as difficulties in kiosk operations such as menu selection and in accessing the kiosk space. Previous studies have usually included accessibility as a subset of usability. However, in this study, we aim to redefine the relationship between these two concepts with a focus on newly emerging kiosk devices. First, we performed a literature review to thoroughly analyze these concepts. Then, we conducted a focus group interview (FGI) targeting people with visual, hearing, and physical impairments to learn about the difficulties that these people face when using kiosks. Finally, we analyzed the characteristics of accessibility and usability related to kiosks and designed a diagram that illustrated the relationship between them. While accessibility and usability shared similarities regarding consistency and user control, they differed deeply regarding their subcategory items; many opinions on accessibility were related to essential functions, whereas many on usability were related to psychological factors such as additional functions or personal preferences. These results can be useful when creating laws and guidelines regarding the accessibility and usability of kiosks or when developing kiosk functions.

Analysis of the influence of sensory experience, satiety value, menu selection, hygiene, and price on customer satisfaction and customer loyalty at the upper-level fine dining customers in Medan

Analysis of the influence of sensory experience, satiety value, menu selection, hygiene, and price on customer satisfaction and customer loyalty at the upper-level fine dining customers in Medan

Selecting Control Menu on Electric Wheelchair Using Eyeball Movement for Difable Person

Each country's number of people with disabilities and strokes increases yearly. Hand defects and stroke make them have limitations in doing activities. It caused their hand has paralyzed. Hence, they find it difficult to do daily activities, such as running a wheelchair, choosing a menu on the screen display, and so on. One solution offered is utilizing eye movement as a navigation tool that can replace the role of the user's hand, so they can run a wheelchair independently or choose a menu selection on display by themselves through the movement of their eyes. Detection of eyeball movements in this study only utilizes a camera as a sensor mounted in front of the user. So that it is more practical and easier to use than if we have to pair an electrooculography sensor in the area around the user's eyes. This research proposed a new approach to detect the five gazes (upward, downward, leftward, rightward, and forward) of the eyeball movements by using Backpropagation Neural Network (BPNN) and Dynamic Line Sector Coordinate (DLSC). Line Sector Coordinate is used to detect the eyeball movement based on the pupil coordinate position. The eyeball movement direction was analyzed from four lengths of a line. Our proposed method can detect five gaze directions that can be used for selecting four menus on the display monitor. The mean accuracy of our proposed method to detect eye movements for each gaze is 88.6%.