scholarly journals Doğu Karadeniz Bölgesi ndeki Yerli ve Yabancı Turistlerin Sağlıklı Menü Öğesi Seçim Davranışları Üzerinde Etkili Olan Faktörlerin İncelenmesi: Bir Yapısal Eşitlik Modeli Yaklaşımı (Investigation of the Factors Affecting Healthy Menu Item Selection Behaviors of Local and Foreign Tourists in the East Black Sea Region: A Structural Equality Model Approach)

2021 ◽  
Vol 9 (3) ◽  
pp. 1879-1900
Author(s):  
Hayri Uygun ◽  
Ali Sait Albayrak
Keyword(s):  
Black Sea ◽  
Item Selection ◽  
Menu Item ◽  
Black Sea Region ◽  
Factors Affecting ◽  
Model Approach ◽  
Menu Item Selection

Limitations of Using Mouse-over with Menu Item Selection

2000 ◽  
Vol 44 (2) ◽  
pp. 361-361
Author(s):  
Barbara S. Chaparro ◽  
Gary Minnaert ◽  
Chad Phipps
Keyword(s):  
Item Selection ◽  
Menu Item ◽  
Menu Item Selection

Telephone-Based Menus: Evidence that Broader is Better than Deeper

1997 ◽  
Vol 41 (1) ◽  
pp. 315-319 ◽  
Author(s):  
Robert A. Virzi ◽  
John S. Huitema
Keyword(s):  
Interactive Voice Response ◽  
Item Selection ◽  
Menu Item ◽  
Ivr Systems ◽  
Better Than ◽  
Voice Response ◽  
Menu Item Selection

Recent guidelines intended for designers of telephone menus for Interactive Voice Response (IVR) systems advocate keeping menus to four or fewer items. Additional items, the guidelines recommend, should appear on a secondary menu accessible from the first. The current study compared this deep-menu approach to a broad-menu approach wherein all the items appear on a single menu. Item selection times favored the broad-menu approach for both repeated and unique trials, casting some doubt on the validity of this particular guideline.

Optimizing Visual Search and Cursor Movement in Pull-Down Menus

1987 ◽  
Vol 31 (7) ◽  
pp. 722-726 ◽  
Author(s):  
Ellen P. Francik ◽  
Richard M. Kane
Keyword(s):  
Visual Search ◽  
Item Selection ◽  
Menu Item ◽  
Consistent Location ◽  
Menu Item Selection

A de facto standard is emerging for the design of pull-down menus. A set of menu items is presented to the user, with temporarily unavailable items listed in a lighter, “grayed-out” font. This ensures the consistent location of each item, but requires the user to visually scan over and possibly move the cursor through extra items that cannot be selected. Previous research has shown that both location and number of items affect users' ability to select items in menus. We examined the tradeoff between these factors by evaluating an alternative in which inactive items are deleted instead of grayed out. Deleting inactive items resulted in faster menu item selection than did graying them out.

Factors affecting exhaled carbon monoxide levels in coffeehouses in the Western Black Sea region of Turkey

2010 ◽  
Vol 27 (3) ◽  
pp. 195-204 ◽  
Author(s):  
Talat Bahcebasi ◽  
Hayati Kandis ◽  
Davut Baltaci ◽  
İsmail Hamdi Kara
Keyword(s):  
Carbon Monoxide ◽  
Black Sea ◽  
Black Sea Region ◽  
Factors Affecting ◽  
Exhaled Carbon Monoxide

Exploring the Effects of Music Atmospherics on Menu Item Selection

2002 ◽  
Vol 5 (4) ◽  
pp. 3-25 ◽  
Author(s):  
Andrew Hale Feinstein ◽  
Tammy S. Hinskton ◽  
Mehmet Erdem
Keyword(s):  
Item Selection ◽  
Menu Item ◽  
Menu Item Selection
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