커피 전문점의 메뉴 정보전달 체계 개선을 위한 메뉴 디스플레이 디자인 제안

Abstract

Menu display designs tend to be expressed in a various manner depending on concepts of speciality coffee shop in recent years. However, expressing menu display designs in a various manner makes customers confused when they see menus at a shop which they visit for the first time. Therefore, improving menu display designs so that customers can recognize information more easily is necessary. The purposes of this study are as follows; suggest guidelines according to components of menu display design that aim to help coffee menu transfer information and improvements. Design components were analyzed by classifying layout, handwriting and colors among design models suggested by Miller(1992) as the first analysis. Design components were analyzed by measurement items into distinctive characteristics(size, color) hierarchical characteristics(direction, arrangement) and supplementary characteristics(position) based on study conducted by MacEachren(1995) as the second analysis. Research problems and four hypothesis were drawn based on result of first and second analysis. Suggestions are as follows. First, menu display which has both pictures and words can play better role than menu display which has only words. Second, this study presented a sample in which Korean handwriting and English handwriting are mixed and a sample which is composed of only Korean handwriting to make it easy to transfer information on menu. Third, this study made a sample which has light color handwriting with dark background and a sample which has dark color with light background to raise legibility . Fourth, this study made menu recognized by not placing space between panels to supplement flow of eyes for a menu so that customers can recognize a menu naturally. Design should be improved in such a manner that can reflect customers' needs better considering inconvenience which customers experience so that information on menu can be delivered more easily.