• 베이커리
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• no.7 s.384
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• pp.138-139
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• 2000

• 베이커리
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• no.8 s.385
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• pp.140-141
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• 2000

• 베이커리
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• no.5 s.334
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• pp.142-145
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• 1996

• 베이커리
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• no.1 s.390
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• pp.142-143
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• 2001

• 베이커리
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• no.10 s.363
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• pp.94-95
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• 1998

• 베이커리
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• no.5 s.322
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• pp.40-48
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• 1995

• 베이커리
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• no.10 s.387
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• pp.128-129
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• 2000

• 베이커리
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• no.6 s.335
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• pp.148-149
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• 1996

• 베이커리
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• no.11 s.436
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• pp.60-61
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• 2004

• Science of Emotion and Sensibility
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• v.9 no.spc3
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• pp.187-196
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• 2006

This study has showed verified results on 'Survey into Observer Preference for Table Decoration for Eating and Drinking'. It is a preliminary study to look into interrelation of preference to color tables, image adjectives, aesthetic value, by giving color changes in a certain regularity to each influential factor in functional table decoration. The result has demonstrated that, as for color image and preference,'observers prefers mid/low dark-toned brown which gives a feeling of 'high-quality, and like to eat', and orange tone with a fooling of 'warm and colorful'. In evaluating interrelation between preference and aesthetic value, the study has revealed that ordinary people take the influential factor of 'unity and Gestalt' seriously, while non-professionals preferred 'uniqueness'. Stimulant No. 7 is one of constituent factors of functional table decoration, eliciting significance of images on colors ant aesthetic value. This study also has practical problems about insufficiency or inadequateness in producing mood suitable to T P O, according to depending upon color changes in picking up stimulants, or other problems in selecting stimulants, according to time, seasons and generational parameter in which the inquiry is conducted, but it will serve as a stepping stone for developing new design using both qualitative and quantitative data in 려nctional table decoration.