• Proceedings of KHEA Conference
• /
• 2002.04a
• /
• pp.75-76
• /
• 2002

• The Journal of Sustainable Design and Educational Environment Research
• /
• v.17 no.3
• /
• pp.46-53
• /
• 2018

This study is to investigate the effect of the school dining space on the learning environment, such as study activity space, student self-government space, student communication and community building, as well as to suggest ways to utilize them. For this purpose, literature review and survey research were conducted. In the literature review, the understanding of the middle school curriculum, the study of the school facility space, the understanding of the school lunch, the communication and communication environment. The survey was conducted on 17 middle schools, 90 middle schools, and 65 non-cooking transportation middle schools in Jeollabuk - do to investigate the utilization status and standards of the Cafeteria dining space. As a result of this study, it is suggested that there will be a follow-up study on application of public design according to the usage for efficient utilization of school dining space.

• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2004.11a
• /
• pp.55-60
• /
• 2004

Regarding the change of life-style, dining and kitchen space has been considered to be more important than before in many ways. At this point of time, it is very significant to understand the trend of the recently planned dining and kitchen space. Thus the purpose of this study is to analyze the dining and kitchen space in the unit of the complex buildings. It is believed that the accumulated data will be the basic information to develop more efficient and convenient dining and kitchen space in future.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.282-297
• /
• 2009

The purpose of this study was to determine the difference in the importance of space presentation and served food among potential customers who participate in a party by types of eating lifestyle. The analysis of the validated outcome indicated the followings: Significant differences were found among the participant groups in terms of the importance of spatial presentation and food depending on the eating lifestyle. All those points out that the international party events have a gradually growing demand though they are still in the inchoate stage. Therefore, it should be considered that spatial presentation and food suited to the taste of the participants of a party could contribute to making the party a successful event.

• Korea Science and Art Forum
• /
• v.19
• /
• pp.405-415
• /
• 2015

Recently the development of China has attracted all over the world, many scholars of different areas are interested in Chinese Culture and Chinese Market. After sixties of last century development of the economic of the South Korea closer to modernization, but there are many problems, one of them is the urban living style boasts of the features of concentration. Because of this phenomenon the lack of housing space become more serious. It also come to be a social problems. Therefore narrow residential area become inevitability. At the same time, effective utilization of housing space become a demand. Especially for those families with limited living space, it's meaningful for them. Between the China and the South Korea. Chinese have the same situation too, the different is kitchen space of chinese is closed. It means they have to cook in limited space. With increased supplies and more small appliances, an inevitable requirement is opening out the kitchen space, but unreasonable furnishings and living space reduces the efficiency of the kitchen, which has led to the discontent of users. From this, base on the investigation and analysis of diet&living space of most chinese apartment, and through differences kinds and places of storage items. With them I would combine the food culture and feature of storage space of China to solve problems of the efficiency of the kitchen.

• Proceedings of the Korea Society of Design Studies Conference
• /
• 2004.10a
• /
• pp.208-209
• /
• 2004

• Journal of the Korean Society of Food Culture
• /
• v.18 no.3
• /
• pp.279-291
• /
• 2003

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.644-651
• /
• 2005

Physical Surroundings have been identified by a number of researchers as a powerful tool that can manipulate people's mood and cognition. A number of marketing practitioners have accepted this notion, given that physical surroundings are increasingly used as atmospheric stimuli in various retail environment as well as in restaurant. Yet there have not been practical reviews on consumer responses in restaurant setting/environment. By means of a literature review, this study examines how physical surroundings in restaurant settings function on displaying dinning atmosphere. It includes the conceptual definition and classifications of physical surroundings, effect of physical surroundings on customers' internal responses and behaviors, and testable research propositions and directions for future researches. This study is expected to make a substantial contribution to the understanding of restaurant manager and dinning atmosphere displayer about function of physical surroundings in dinning context.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.1039-1048
• /
• 2009

The purpose of this study was to establish a model of the use-utility of cooking equipments and kitchen centers using survey data and to compare U.S.A. with Korea. The survey was conducted to identify attributes that were related to the efficiency of kitchen centers as well as equipments. Indices for the most important attributes were developed and used to compare different selections of equipment. The impact of adding an equipment item was found to vary with the attributes of the item, the degree of importance ascribed to the attributes of the work center and specific functions performed there. Similarities and differences between the U.S.A. and Korea are discussed, and implications for those who have interest in the use-utility model of cooking equipment and kitchen centers are provided.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.3
• /
• pp.311-315
• /
• 2009

The purpose of this research was to discern how consumers experience the images of sensibility vocabularies for atmosphere of family restaurants and to suggest the applications for restaurant managers and marketers by presenting words that appeal to consumers' needs and emotions. More reliable results were obtained by researching the sensibility vocabularies using free association and stimulus methods. Extracting 8 sensibility words among 28 vocabularies, we constructed the relation of evaluation concepts by using a structural equation model. Overall, the structural equation model, which is a method to select reliable sensibility vocabularies can increase the sensitivity of the model.