• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.584-593
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• 2005

본 연구는 패밀리 레스토랑 맥락에서 패밀리 레스토랑 내 환경에 대한 젊은 남녀의 지각 차이를 검증하고자 하였다. 성별 주제에 대한 연구는 소비자 행동 연구에서 기본적인 조절 변수로 널리 사용되고 있으며, 패밀리 레스토랑 업게 에서도 점포환경의 마케팅 믹스 전략으로서 가장 일반적으로 사용되고 있다. 자료는 세 개의 패밀리 레스토랑을 방문한 382명의 고객들로부터 수집하였으며, SPSS LISREL 통계프로그램을 사용하였고 가설검증을 위하여 신뢰도분석과 확인요인분석을 실시하였다. 그 결과는 다음과 같다. 첫째, 남성이 여성보다 식음료 요인에 대하여 더욱 민감한 것으로 나타났다. 둘째, 이벤트 요인들은 여성보다는 남성이 레스토랑 내 환경을 판단하는데 유용한 기초를 제공하였다. 셋째, 디자인 요인들이 여성보다 남성에서 성별차이를 설명하는데 중요한 역할을 하였다. 요약하면, 본 연구의 결과는 레스토랑 내 환경믹스 전략들은 성별에 따라서 달라져야 한다는 것을 보여주고 있다. 최근 젊은 남성들의 기호는 전통적 패러다임에서 변화하고 있으며, 심미적으로 스타일적이며, 감성적 지향적 문화를 추구한다. 따라서 이러한 결과들은 식음료산업 트랜드에 중요한 방안을 제공해준다. 연구의 마지막 부분에, 이론적 기여도, 관리적 시사점, 연구의 한계점, 그리고 향후 연구방향이 제시되었다.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.122-134
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• 2012

The purpose of this study is to comprehend how traditional design theory, 'design elements and principles' have been applied to space design, taking interior designs of restaurants as the subjects of the research. Furthermore, this study intends to provide practical help to the restaurant designers and students who major in interior design, by summarizing the applications case by case. For the analysis, 10 restaurant projects were selected to which 'design elements and principles' were well applied. In order to widen the scope of application cases, this study selected four Korean restaurant projects, and three US and Japan restaurant projects, respectively. Through the analysis, it was found that many unexpected results can be produced when various elements composing a space are combined together, including not only two-dimensional elements such as plane and color, texture, and pattern but also three-dimensional elements and architectural elements composing interior space. Moreover, I became to have confidence that 'design elements and principles' would sustain the value in most design parts including interior design in the future as well.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.353-364
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• 2016

This study was conducted to find the influence of menu select attribute on consumer preferences and satisfaction as perceived by Japanese restaurant consumers. Survey method was employed and distributed during January 1 to January 31, 2016 from who have an experience in Japanese restaurants located in Busan and Gyeongnam. First, the quality of the menu (${\beta}=.444$, p<.001), menu design(${\beta}=.425$, p<.001), select menu motivation (${\beta}=.147$, p<.001) positively impact on consumer preferences. Second, consumer preference significantly and positively influence on customer satisfaction. Third, the quality of the menu (${\beta}=.650$, p<.001), menu design(${\beta}=.120$, p<.001), select menu motivation (${\beta}=.263$, p<.001) positively impact on consumer satisfaction. Finally, partial mediating effect of consumer preference was identified between select attributes and consumer satisfaction.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.47-48
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• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.51-61
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• 2015

The purposes of this study were to examine the characteristics of elements composing the cultural identity of Chinese architectural and spatial design, and to analyze the expression characteristics and influencing factors of contemporary restaurant design. With these purposes, first, this study reviewed related literature in order to find the characteristics of tangible elements observed in intangible elements and space expression characteristics forming the cultural identity of China. Second, this study conducted a case study in order to understand the expression characteristics of the design of Chinese restaurants in Shanghai and to find factors influencing the design. In order to sample the subjects of the case study, the researcher selected 18 restaurants that were recommended repeatedly in books on Chinese restaurants and tourism and major Internet sites or highly evaluated by visitors, and then choose 15 of them that were found to be fit for the purpose of the survey. According to the result of the survey, the restaurants were largely grouped by type into 10 cases of fine dining, 3 of middle-class casual dining, 1 of fast food, and 1 of luxury tea house serving traditional tea and snacks. Of these restaurants, 46.7% (7 cases) were of CM-CM-CM type, namely, using contemporary simple elements in all of external spaces, indoor spaces, and decorations, 20% (3 cases) were of CM-CM-CT type, using contemporary and simple external and indoor spaces, and traditional furniture or articles, 20% (3 cases) were of CT-CM-CT type, using traditional external spaces such as traditional buildings, contemporary simple finishing of indoor spaces, and traditional articles such as palace lanterns and traditional doors and windows, and 13.3% (2 cases) were of CT-CT-CT type, using traditional elements in their original forms in general. Through this research and survey, cultural identity showing Chinese traditions observed in the expression characteristics of restaurant spatial designs was confirmed, and it was also found that the identity was underlain by ideologies, values, lifestyles, etc. that had long accumulated through the long history of the country and exerted a great influence.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.1-17
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• 2011

The purpose of this study is to make an evaluation on menu selection and satisfaction levels of the tourists who visit Korean restaurants in Busan. This study aims to propose general, strategic plans for improving the menu quality management of Korean restaurants in the future and find out measures to make restaurant users satisfied and revisit. A survey was conducted on ordinary people who had visited Korean restaurants in tourist hotels in Busan. A total of 310 copies of questionnaire were distributed to them from September 1 to 30, 2008. The SPSS/PC+ for Window 12.0 was used for data processing and analysis. As a result, it was found that selection attributes of Korean restaurant menu had an effect on customer satisfaction and revisit intention, and the most influential factors were health and menu designs. These days, people are getting more interested in keeping in shape with the Well-being trend. Such a modern trend is an important factor when selecting menu items. Therefore, when menu management is considered, health-related factors need to be considered more than anything else. In addition, various and unique menu items need to be designed to draw people's curiosity and make customers revisit.

• Journal of the Korea Convergence Society
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• v.11 no.4
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• pp.17-25
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• 2020

This study focuses on the analysis of the service process and interaction mode of the serving robot used in the restaurant, Through user research, shadowing research and indepth interviews with customers and catering service personnel, this paper analyzes the contact points between catering service machines, people and users, constructs user journey map to understand users' expectations. In addition to the delivery service that can be allocated to the machine and people, the blueprint construction of ordering, reception and table cleaning services can also included in the service process. The final proposal is to improve the existing machine human interface and design a new service scheme.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.172-175
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• 2007

The overall changes of social systems in late 21st century have made the most outstanding contributions to the development of food service industry, particularly so called in fields of family restaurant's services and some foreign famous brands such as Bennigans, T.G.I. friday's, and Outback steakhouse have dominated the lucrative korean family restaurant's service market. This research, after investigating the sales status and characteristics of interior space constitution in the foreign famous brand's family restaurants, is intended to make a suggestion of establishment some standards of interior space constitution in family restaurant that will be helpful for the domestic brand's to take more portions of market in the face of fierce competition in the food service industry.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.34-45
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• 2012

In these days, restaurants are not simply used as a physical space but used as a cultural space in which people can enjoy and experience different cultures and traditional images. Moreover, from the restaurants design elements which help to form the atmosphere of the restaurants which serve food of specific country, we can see the history and traditions of that country. The additional value of the traditional decorative components which are the main factors forming the atmosphere of the restaurant will be different according to the various expressions used in the restaurant space. For this article, 12 restaurants, Norangjugory korean restaurant, Yongsusan korean restaurant, Best well-bing food restaurant, Awoolim, Mugunhwa, Ondal in Korea, and Songhelou, South Beauty, Xuxian restaurant & lounge, Beijing dadong roast duck restaurant, The horizon chinese restaurant, Dynasty jade garden in China, were selected for the field study. This study focused on a comparative analysis of the traditional decorative elements, especially, the application rate of the traditional decorative elements. The analyzed elements are nature, religious beliefs, history and culture for the intangible elements and facade, courtyard, trademark, ground, wall, ceiling, door, window, furniture and adornment for the tangible elements. After that, we analyzed the rates of the use of traditional decorative elements and modern decorative elements. Through the survey result and ratio analysis, we concluded as below. In Korean restaurant, traditionality is expressed in furnitures while, in Chinese restaurant, traditionality is expressed in decorative pattern. When it comes to the intangible elements among the traditional decorative components of the Korean and Chinese restaurants, Chinese and Korean restaurants have similarities in emphasizing the natural elements. Korean restaurants focus much on the environmentally friendly parts, while Chinese restaurants focus much on the fantastic natural atmospheres like those shown and expressed in the poems. As for religion characteristics, Chinese restaurants emphasize "geomancy" more than Korean restaurant. When it comes to the visible elements among the traditional decorative components of the Korean and Chinese restaurants, in Korean restaurants, the interior part has more traditionality than exterior part, while in Chinese restaurants, the exterior part has more traditionality than the interior part.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.280-288
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• 2012

The objective of this study was to analyze the characteristics of traditionality expressions at modernized Chinese restaurant in Hong Kong. As a case study, the study examined 12 modernized Chinese restaurants in Hong Kong. The gathered data were categorized and examined according to the ways of traditionality expressions, which included reproduction, transformation, and reinterpretation of traditional components. Each of the components was measured for the amount of traditional or modernity expression on a five-point scale. The five-point scoring system put an emphasis on tradition; 1 point was given to principal modernity(modernity: 90-100% + tradition: 0-10%), 2 points were given to principal modernity + auxiliary tradition(modernity: 70-90% + tradition: 10-30%), 3 points were given to the same ratio between tradition and modernity(modernity: 40-60% + tradition: 40-60%), 4 points were given to principal tradition + auxiliary modernity(modernity: 10-30% + tradition: 70-90%), and 5 points were given to principal tradition(modernity: 0-10% + tradition: 90-100%). The analysis performed according to those criteria and methodologies led to the following findings and conclusions: TM style, in which modernity was principal, usually did transformation and reinterpretation of traditionality. As for the design attributes of the styles, the TM style, they processed a majority of the spatial components as modern or reinterpretation of traditionality, which would be easily considered to be modern without careful observation, and applied a small amount of direct reproduction or transformation, which gives out a direct hint at traditionality, to attract more attention. Many of the spatial components did not express traditionality directly, expressing it indirectly or metaphorically. Traditionality was expressed in a small number of the spatial components, thus serving as a focus or impact point in the given space.