• 베이커리
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• no.5 s.370
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• pp.102-103
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• 1999

• 베이커리
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• no.3 s.380
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• pp.82-83
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• 2000

• 베이커리
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• no.11 s.352
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• pp.100-111
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• 1997

• Science of Emotion and Sensibility
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• v.8 no.3
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• pp.291-301
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• 2005

This study aims to understand causal relationship among preference factors - preferred design, design image, and design elements-to create interaction between artists and spectators, concerning eating and drinking table decoration which is produced with subjective representation chiefly by virtue of the authors' conceptualization and planning. As an experimental research , face-to-face personal interviews have been made in off-line setting through questionnaires. Acquired information from it has been analyzed, which results are as follows. As harmonious, warm, womanish design image, combination of pink-tone similar colors were preferred. As image adjectives highly related with design preference were 'harmonious and inharmonious' A design factor of 'harmonious' was combination of similar colors, while that of 'inharmonious' was association of mixed colors. It has been found that 'colors' have been an important factor among preference design factors. As above, a new concept for design can be established by using data-based information, along with suggesting a direction for preferred design in the field of eating and drinking table decoration. Furthermore, it will be possible to make a study of new preferred design through evaluation of quantitative spectators in this area. It is expected that such researches could give an opportunity to get satisfactory results from newly experimented designs using quantitative data even in a creative design area, as well as table decoration.

• 베이커리
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• no.9 s.386
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• pp.128-133
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• 2000

한국제과기능장협회(회장 서정웅)는 8월19일 한국제과고등기술학교에서 제1회 제과기능장 기술 세미나를 개최했다. 이번 세미나에서는 제과기능장 박찬회,장복용, 함상훈,윤성찬씨가 각각 머랭케이크,마지팬 공예, 버터크림케이크, 가나슈케이크 부문의 실연을 맡아 다양한 데커레이션 기법들을 선보였다.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.88-103
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• 2011

The goal of this study is to improve food coordination, which is one of the factors of menu quality, by surveying satisfaction of students who visit a university cafeteria. Using Amos 7.0 to graphically verify the structure of the overall model, these following results were obtained. First, satisfaction with Interior facilities was positively enhanced by food shapes, food colors, tableware sizes and tableware colors. The more people liked these factors, the higher their satisfaction was. Second, satisfaction with Interior decoration was judged by such factors as food sizes, food colors and tableware colors. Third, satisfaction with Interior lightings was affirmatively affected by the colors of food and tableware. Fourth, Interior facilities, decoration and lightings all have positive influence on satisfaction with food. Higher satisfaction on these factors guarantee higher satisfaction with food. Among the standardized coefficient, Interior decoration(0.460), Interior lighting(0.310), Interior facilities(0.183), Interior decoration appears to be the most important factor for satisfaction with food.