프랜차이즈 음식점 DID의 GUI 디자인 연구

Abstract

Economic growth brought about changes in values and lifestyle patterns, which in turn contributed to the rapid growth in the restaurant industry and culture. In recent years, many franchise restaurants offer information on their menu and services through DID. This study seeks to suggest an efficient DID user interface design measure for franchise restaurants. To do this, the current user practice was surveyed to review the interest in DID. Next, the interface of four leading franchise restaurants in Korea as analyzed. The UI usability evaluation principle presented in the preceding study by Jakob Nielsen was the basis upon which evaluation items appropriate for the evaluation of DID were selected. They were then categorized into visual aspects and content aspects. The analysis showed that DID affected the consumer’s menu and restaurant selection greatly. The design elements that consumers valued in the DID interface were, in descending order, photo and color. The content they wanted to receive were largely price, photo and menu. An analysis of the interface design showed that while the proper use of design elements conveyed messages, when these were randomly played the efficiency was reduced. Since the Interface of DID has images one by one shown with certain intervals, a prompt and accurate delivery of the message is important. As such, the content and design need to be planned so that unnecessary elements are left out while clear information delivery as perceived by the user is made possible.