• 한국조리학회지
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• 제15권2호
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• pp.173-187
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• 2009

본 연구의 목적은 호텔 연회 식공간 연출에 대한 중요도와 만족도를 파악하여 호텔 연회의 효율적인 마케팅 방향을 제시하고 호텔 연회 활성화에 유용한 정보를 제공하고자 하는데 있다. 본 연구의 측정은 5점 Likert에 의해 실시되었으며, 그 연구 결과를 요약하면 다음과 같다. 호텔 연회식공간 연출에 관해 고객들은 음식의 맛(4.53점), 음식 재료의 신선도(4.50점), '실내 공간의 청결상태'(4.38점) 등이 중요하다고 인식한 반면에 '바닥의 카펫 모양'(3.68점), '미술품'(3.69점) 등에 대해서는 낮은 중요도를 나타내었다. 연회 식공간 연출에 관한 만족도는 음식재료의 신선도(3.86점), 음식의 맛(3.85점), 실내 공간의 청결 상태(3.74점), 테이블의 전체적인 청결(3.73점) 등에 대해 높은 만족도를 나타낸 반면에 미술품(3.42점), 소품 장식(3.44점), 가구와 악세사리 장식(3.45점) 등은 상대적으로 낮은 만족도를 나타내었다. IPA 결과, 음식 맛, 음식 신선도, 실내 청결, 테이블의 청결성, 연회장의 청결 상태 등은 고객들이 매우 중요하게 여기면서 현재 호텔 연회에서도 잘 지켜지고 있어 계속 유지해 주어야 할 항목으로 나타났고 실내 온도, 음식 기물, 실내 방음, 실내 색상 등은 고객들이 중요하게 여기지만 호텔의 실행도가 낮아 고객 만족도가 떨어지는 것으로 집중적으로 관리해야할 식공간 연출 속성 항목으로 나타났다.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• 건축역사연구
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• 제29권4호
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• pp.17-26
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• 2020

The planning acumen led by the crown prince stands out during the banquets that were held continually during the reign of Crown Prince Hyomyung around the late Joseon period from 1827 to 1929. If we examine the changes in banquet space during the period that Crown Prince Hyomyung ruled by proxy, the Jagyeongjeon(慈慶殿) in Changgyeonggung Palace, which was built during the time of King Jeongjo was repaired after the in 1827 during the reign of the crown prince and appeared in its changed form in Muja Jinjakin 1828. It is believed that the Jagyeongjeonwas expanded and repaired during the reign of Crown Prince Hyomyung to conduct banquets for important guests. Jagyeongjeon which was repaired during the crown prince's reign, is a space where banquets were continuously held during the three years that he reigned, and we can see that it is an important space for royalty where the authority of King Sunjo, Queen Sunwon, and Crown Prince Hyomyung was reflected. Yeongyeongdan(演慶堂) was a structure built in 1828, which is after the period when the Jagyeongjeonwas changed in 1827, and it is a space that emerged during the reign of the crown prince. Hwanchwijeong(環翠亭), which was constructed during the time of King Seongjong was changed after 1827 during the reign of Crown Prince Hyomyung and appeared in its changed form in Muja Jinjakin 1828. Hwanchwijeongwas the place where the Crown Prince Hyomyung stayed and planned banquets and it was repaired along with Jagyeongjeonin 1827. During his reign, the political intent of the crown prince was reflected not in superficial political spaces but in spaces where banquets were held and accordingly the main spaces for banquets and their related royal palace locations were changed or newly established. You need to briefly explain what this and Muja Jinjak are. New information is not provided in this paragraph. You have already established why the crown prince renovated the banquets and its significance in the first two paragraphs. You could just add "Jagyeongjeon(慈慶殿), Yeongyeongdan(演慶堂), and Hwanchwijeong(環翠亭) in Changgyeonggung Palace during his reign were changed and renovated during the time when the royal banquets of the 19th century were getting established. It was spaces that reflected the royal family and royal authority" to the end of the second paragraph and it would convey your intended meaning.

• 한국콘텐츠학회논문지
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• 제19권4호
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• pp.490-501
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• 2019

본 논문은 영남좌도 통신사 연향에서 교방(敎坊)의 기녀들이 춘 교방춤을 연구한 것이다. 이 연구를 위해 조선통신사들이 일본을 다녀온 후 기록한 28권의 기행문을 엮은 "해행총재(海行摠載)"와 문집류를 분석하였다. 통신사가 왕명을 받들고 일본으로 가는 길은 영남의 좌도(左道)를 이용했고, 임무를 마치고 한양으로 돌아가는 길은 영남의 우도(右道)를 이용했다. 나라에서는 통신사들의 항해에 대한 불안감을 덜어주고 무사안일을 기원하기 위해 성대한 연향을 베풀었다. 연향은 통신사들이 한양을 출발하여 부산으로 가는 하행길인 영남좌도에 집중되었다. 통신사들의 기록을 살펴본 결과 통신사 연향(宴享)은 영남좌도의 안동 영천 경주 밀양 부산 등에서 나타났다. 통신사 연향에 나타난 교방춤은 검무 황창무 처용 천도 무동 입춤 중춤이다. 통신사행을 통해 영남좌도는 '조선통신사 길'이 형성되었고 통신사 연향을 통해 교방춤의 예술성이 집대성되었다. 그러나 현재 영남좌도는 영남우도에 비해 전승되고 있는 교방춤이 현저히 적은 편이다. 이러한 이유로 영남좌도의 교방춤을 살펴볼 필요가 있다. 연구자는 조선통신사 길을 통해 형성된 영남좌도의 통신사 연향에 나타난 교방춤의 문화예술적 특징을 살펴보는 것이 연구의 목적이다.

• 동아시아식생활학회지
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• 제2권2호
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• pp.243-250
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• 1992

To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty banquet menu. 5. Terms related to food and cook were to food and cook were analyzed and were summarized on Table 1,2,3.

• 건축역사연구
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• 제13권3호
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• pp.7-19
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• 2004

This study is to comprehend the interior space of the Royal Palace in the 15th Century, the early years of Joseon Dynasty. The subject of this study is limited to the center of the Royal Palace, that is Jeongjeon(正殿, the royal audience chamber) and Haengrang(行廊, which encloses Jeongjeon on four sides and has many rooms). It is very important to understand the usage of the interior space because the architectural space consists of the space unified by the organic function of the interior and the exterior space. But there are few studies on the interior space of Jeongjeon and Haengrang at the Royal Palace. Therefore, the purpose of this study is to understand the interior space of those buildings. The result of this study is following. Haengrang has several uses such as a night duty room, a storehouse, a government office or a banquet hall etc. So the interior spaces were finished with various methods that were suitable for the use of each room, and the material of the floor were the ground, Maru(the wooden floor) or Ondol(the Korean traditional heating system) There were held many kinds of ceremonies in Jeongjeon, and the government officials could not enter the inside of that building and took part in the ceremony on the front court of Jeongjeon, except the men performing the ceremony. But the high ranking officials could enter the inside when King gave a banquet and there, they prostrated themselves before King. They sat down with their legs crossed on the ground floor instead of sitting on a chair. When King held tea ceremony with Chinese envoys in Jeongjeon, they sat on Gyoui(交倚, a kind of armchair). Then, the government officials performing the ceremony in Jeongjeon prostrated himself around the King and the Chinese envoys and others stood around them.

• 한국의류학회지
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• 제32권8호
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• pp.1322-1331
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• 2008

The purpose of this study is to design an official costume of Joseon Ginyeo in the scholar’s banquet in 16th century, thereby making correct historical animation, drama costumes, and various costume contents. Every Ginyeo in and wore a long yellow coat with short front edge. 'Dan-ei', Ginyeo’s court costume, had very similar shape except color and collar, therefore the size of Dan-ei was adapted to design a yellow coat for drama actress. Ginyeo’s Jogori in these paintings was wide and long enough to cover undervelly under the edge of yellow coat, but It was designed more slim and long for better appearence and comfortable movement in my work. A skirt of Ginyeo was designed with circumference of about 360cm and length of about 105cm according as a skirt style of Joseon ladies in 16th century. Ginyeo's Jam(hairpin) was consist of a vase, a plum blossom, and a lotus pattern. And, a wide underpants with a single suspender, portable pouch, Un-hae(women’s shoes) with low heel are needed for drama actress in the role of Ginyeo. In this design, it is very important to save an estimate and time, select suitable mordern fabrics, reform discomportable points, express a charater’s role, and make a trendy appearence.

• 박물관보존과학
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• 제28권
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• pp.109-136
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• 2022

본 연구에서는 조선 후기 기록화인 《평안감사향연도》 총 3점 중 <연광정연회도>를 분석하여 채색 재료를 규명했다. 포인트 위주의 분석으로 인해 발생 가능한 문제를 최소화하고자 우선 파장별 이미지를 촬영했다. 엑스선을 통해 먹, 금, 유·무기 안료를 분류했고, 적외선으로 먹과 구리계 안료를 파악했다. 초분광으로는 흑색, 청색, 녹색 재료 중에서 안료와 유기 염료를 구별해냈다. 색상별 선정 지점을 분석하여 백색(연백), 흑색(먹/쪽), 적색(연단+진사), 분홍색(염료), 자주색(염료), 갈색(산화철), 황색(석황/염료), 녹색(석록/석록+염료/쪽)과 청색(석청/연백+쪽/쪽), 자색(쪽+연지), 금색(금박) 등의 재료를 규명했다. 향후 파장별 라이브러리가 확보되면 더 효율적인 분석이 가능할 것으로 기대된다.

• 한국화예디자인학연구
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• 제41호
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• pp.61-92
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• 2019

조선시대 의궤(儀軌) 도식(圖式)과 도병(圖屛)등에서 꽃꽂이의 양식을 찾아보았다. 의궤의 도식과 도병에서는 국연(國宴)이 열리는 궁궐 정전(正殿) 중앙의 어좌(御座) 좌우를 장엄하는 선형, 둥근형, 타원형의 준화(樽花)을 확인, 음식 위를 장식하는 상화(床花), 관이나 모자 등을 장식하는 잠화(簪花), 화안(花案)이라고도 하며, 궁중 행사시 차일을 받쳤던 기둥장 식인 화가(花架) 등의 양식을 확인할 수 있었다. 화가는 초기에는 찾아볼 수 없었으며, 1848년 무신진찬도병에서부터 나타나고 있다. 1795년 원행을 묘정리의궤와 화성능행도병에서는 테이블장식과 현대 공간장식으로 볼 수 있는 바닥공간장식과 어사화, 왕이 하사한 꽃을 지팡이에 묶은 꽃 장식등이 나타나는 것을 알 수 있었다.

• 한국식생활문화학회지
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• 제22권5호
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".