• Culinary science and hospitality research
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• v.19 no.2
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• pp.190-202
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• 2013

The arrival and expansion of the Internet has extended consumers' options and has provided consumers' opportunities to offer their own consumption. Through a laboratory experiment, we investigated questions: 1) do consumers trust the accuracy of reviews posted by anonymous reviewers or experts and 2) do readers trust negative and positive reviews equally? The messages were created as a form of 4 scenarios for this study. The statistical analysis was conducted using SPSS Win(v.16.0) for descriptive analysis, and t-test. Our results from a 2(positive reviews vs. negative reviews)*2(consumer vs. expert) experiment design showed that there was a significant difference between consumers' review and experts' one in restaurant visit intention(p<.001) and information credibility(p<.001). Also, between positive review and negative one, significant difference was found in restaurant visit intention(p<.001) and information credibility(p<.01). Other results, limitations and future research directions were also discussed.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.

• Korean Institute of Interior Design Journal
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• v.21 no.4
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• pp.163-171
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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 heritage; 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: Traditional components were most reproduced in the ornaments placed all over the restaurant and applied to the chirography of the restaurant logos, walls, and windows/doors in a big number. The methodology of transforming tradition was evenly applied to each of the spatial components. With the most transformations occurring to the lattices, there were many different ways to transform tradition including the partition, chirography, pattern, red lantern, furniture and ornament, and traditional materials that were turned into modern ones. Few examples of reinterpreting tradition were observed in the restaurant titles, inside floors, and ceilings, but plenty of examples were found in the walls, windows/doors, lighting, and furniture in a range of ways. Most of them reinterpreted the traditional forms and added altered patterns to them to remind customers of tradition. In short, all of the three ways of expressing tradition were actively applied to each component in an array of ways.

• Korean Institute of Interior Design Journal
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• v.16 no.2 s.61
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• Korean Institute of Interior Design Journal
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• v.23 no.2
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• pp.156-165
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• 2014

The purpose of this study is to reveal the expression characteristics of Chinese and Sichuan traditional culture at the modernized restaurants which sells Sichuan food focusing on the Chengdu area. In terms of research methods, 12 selected Sichuan restaurants were visited from January 26th to February 1st, 2013 for the investigation research. The expression methods of traditional culture were divided into traditional reproduction, traditional transformation and traditional reinterpretation. The study results were as follows. First, in the external space components, facade has brought the Chinese and Sichuan local tradition as original or applied negative transformation like the replacement of the materials even though it is modernized. Secondly, in terms of the components of the internal space, as for the ceiling, the Chinese traditional culture transformed or reinterpreted the traditional ceiling structure, with which the culture was expressed indirectly. Thirdly, in terms of the decoration elements in the interior space, as for the furniture, various methods like the reproduction, transformation and reinterpretation of the Chinese traditional furniture were employed but there was none furniture which included the Sichuan local traditional culture. In a short, both of Chinese and Sichuan local traditional cultures were used as they were or transformed diversely or expressed colorfully.

• Korean Institute of Interior Design Journal
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• v.20 no.6
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• pp.254-261
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• 2011

The purpose of this study was to investigate the characteristic as to how the Indonesian traditional space is expressed in a contemporary space. As for the study method, We visited 12 Indonesian restaurants in Jakarta from Oct. 16 to Oct. 20, 2010 for a case study. The study result is presented as follows: First, as a factor of facade components, the roof part revealed its identity as a Joglo structure. Walls, windows and doors reflected Indonesian tradition, or were transformed in passive or aggressive ways. Second, as a factor of interior space components, ceilings were predominantly designed by reflecting a structural exposure ceiling or Tumpang Sari as it was or by passively transforming them; Interior walls, windows and doors were transformed in aggressive ways. Third, regarding the factors of interior decoration components, traditional furniture was not used, but instead, furniture with contemporary form and local materials were dominently used, and traditional accessaries were used as they were. Therefore, in the case of designing spatial componentss in Indonesian restaurants located in Jakarta, roofs and ceilings, floors, furniture, and accessaries reflected Indonesian tradition, or were passively transformed, whereas walls, windows, doors, and some ceilings aggressively reflected modernized tradition so that they were formed in harmony with traditional and contemporary styles.

• Korean Institute of Interior Design Journal
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• v.15 no.3 s.56
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• pp.24-32
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• 2006

Through the increasing of social economies and cultural activities, the Food service industry have been growing up steadily in spite of low economic activity. This is owing to increasing income, participation of women in public affairs and a dual-income family, automobile culture, desire for healthful food, shorten working hours, changing of cultural style. Moreover, the recent importance of Interior finishing materials by means of fire in the Restaurant, legal fractional multiple use business establishment are recognized of publicity. Therefore, This Study aim object at probing into the characteristic of Interior finishing material and then analysing the characteristics of space and material according to the typical distribution. In the Interior planning of Restaurant, firstly it is need to probe the Characteristics of interior finishing material at the basic element. This study is going to apprehend the constitution of space and difference of proportion or a point of sameness in the characteristics of material. Moreover, the recent importance of Interior finishing materials by means of fire in the Restaurant, legal fractional multiple use business establishment are recognized of publicity. Throughout probe and analysing, it can append more efficiency and elasticity in the usage of interior finishing material.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.197-212
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• 2009

Well-set tabletops influence customers' purchase behavior or post-purchase behavior by making the quality and image of a restaurant distinguished and customers impressed. This study aims to investigate the relations between the perception of environment among physical environments of restaurants and psychological responses to their tabletops and consumers' attitudes in order to suggest new guidelines for table-setting. As a result, the direct relations between the perception of environment in the tabletops of the restaurants and consumers' behavioral intention indicated that the perception factors of tabletops affected consumer behavior and that these perception factors affected the formation of general attitudes among consumers through emotional and cognitive responses. This result shows that tabletops can be an important key in managing restaurants with changing customer needs. Therefore, it is expected that positive customer attitude can be made by provoking their psychological responses with unique and attractive tabletop settings.

• Korean Institute of Interior Design Journal
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• v.25 no.1
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• pp.163-171
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• 2016

The objectives of this study is to analyze the characteristics of Chinese traditionality expression at restaurants in Beijing area. 12 restaurants were selected and visited for the investigation research. The results were as follows. First, traditional reproduction was found mainly manifested through the reproduction of traditional ornaments, in particular, the facade and interior element ornaments. Second, Traditional transformation was mainly manifested in replacement material while changing the shape slightly, or to stretch or shorten prototype shape and other negative deformation methods which did not largely out of the scope of traditional reproduction. Third, Traditional reinterpretation was expressed by abstract, symbol or metaphor on designs, usually people can not directly recognize the traditional archetype. When compare with traditional reproduction or traditional transformation, traditional reinterpretation was relatively fewer, however, in this study the traditional reinterpretation and traditional transformation have same numerical result. Reinterpretation as a positive performance method of traditional modernized, it was encouraging the phenomenon, especially in the ceiling design. Chinese traditional cloud patterns have been three-dimensional and diversification of use. And in the wall design, traditional elements have been extremely simplistic or adopted a wide variety of traditional elements, it may be preferred in diversity. In addition, furniture was tinge traditional elements in modern form, lighting was added symbolize color or picture on the traditional lighting which shape was simplified to emphasize space's traditional. But the facade, sign board, floor, and window element seems the range of variation was not wild, promote more use the positive traditional reinterpretation method.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.11a
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• pp.187-190
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• 2004

The world has been transfiguring so rapidly thesedays. Especially, Shanghai, the symbol of the modernization of China, its speed is now so transcendental, indeed. A lot of Korean companies have made inroads into the China market so actively. There a building called PosPlaza was investigated by PohangJechul(POSCO) in the financial business trade area of Pudong, Shanghai. It has a main building of thirty-four stories with an industrial of four stories as an office area, which is now perceived as a symbolic architecture of Pudong. As for many employers who needed a large-scale restaurant, it was planned to pursue the convenience, to feel the Korean traditions and the cozy of the sunshine through the large flat window with the simplicity as the people enter the main hall.