This research studied the characteristics of the customer circulation in four department store food court restaurants located in Seoul. The characteristics of the customer circulation are the following: Before customers leave the dining space where they eat food, they come and go to spaces such as the water purifier space, the napkin storage, and the cup storage. On the other hand, they do not come and go from the dining space to the waste area or the area where used cups are returned. Therefore the spaces, that need to be located very near the dining space, are the water purifier space, the cup storage, and the napkin storage. The waste area does not have to be placed very near the dining area and the area where used cups are returned is not needed. A minority of customers drink water and use napkins after going to the waste area and the area where dirty dishes are kept. To prevent these customers from going against the circulation of the majority of customers, a water purifier space, a cup storage, and a napkin storage should be placed additionally connecting to the waste area and the area where dirty dishes are kept. For effective circulation plan and spatial composition of food court restaurants, these characteristics of customer circulation should be considered. It is not recommended to place the water purifier space, the napkin storage, and the cup storage, the waste area or the area where used cups are returned, and the hand cleansing facility in the same location just for the convenience of workers.