• Korean Architects
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• s.576
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• pp.66-79
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• 2017

• Korean Architects
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• s.611
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• pp.30-37
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• 2020

• Korean Architects
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• s.618
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• pp.58-63
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• 2020

• Korean Architects
• /
• s.635
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• pp.32-39
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• 2022

• Korean Architects
• /
• s.637
• /
• pp.76-81
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• 2022

• Korean Architects
• /
• s.657
• /
• pp.56-63
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• 2023

• Korean Architects
• /
• s.657
• /
• pp.96-101
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• 2023

• Korean Institute of Interior Design Journal
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• v.22 no.3
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• pp.91-99
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• 2013

It is easier to objectify the designing process with the analysis of how users perceive any space depending on the purpose of space visiting in the interactions of them and images. This study analyzed the observation characteristics perceived through observation frequency and time depending on the purpose cafe customers to understand what effect the design factors constructing the space has on the observation characteristics which are the results obtained as information through visual perception. The followings are the results of this study. First, The time range for searching or wandering and the observation characteristics could be estimated by the meaning of observation time by grade with the setup of time-range out of the distribution of sections. Second, at the time distribution by section, when there was intention, the observation time was found to have higher occupation. Third, though the higher section frequency is likely to have more observation time, the grades of II/V had higher frequency of [Intention] and the time had higher [Non-Intention], which revealed that there is a tendency for the observation characteristics vary in a large degree depending on whether there was intention or not. Fourth, by the application of the observation characteristics of each grade for interrelation analysis depending on whether there is any intention to the space of cafe, the detailed space characteristics could be compared with observation tendency. The difference of obtained information has an effect on obtaining perceived information, and since the intention may affect any information which is obtained, it is necessary for design information suitable to visit purpose or users' observation intention to be transferred in the process of designing. Analyzing the effect of any change to designing factors on the sight inducing intention and synchronization will help to understand the emotional design focused on users.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.70-77
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• 2013

This study has analysed the composition elements in a cafe space where visual transfer-elements are filled and the perceptual characteristics of facade designs with the purpose of drawing any important elements to advertisement and their related items for uniqueness of designs. For the analysis of the perception process shown in the consecutive situations of observing and visiting cafes, the cafe facade was grouped and stereotyped for the analysis of perceptual characteristics and significant composition elements for better designing of cafes through survey with representative facades as subjects. The conclusions from this study are the followings. First, for the uniqueness specific to cafes to be integrated into facade, memory was chosen first as the most significant advertisement factor followed by interest as with male and attention as with female. The memory has much to do with furniture and finishing material of Clause (4), Chapter 4.1 and the types having effects on perception of Clause (1) and the atmosphere having effect on that of Clause (2) were found to be major factors to attention and interest. Second, it was found out that women preferred horizontally stable partition and men clearly divided facades. The factor of shape was observed first among the constituents of facade followed by color. There was no difference with 'shape' between men and women and color was found to be a space constituent having a lot of effects on women. Third, the memory of experience from visiting a cafe was very likely to offer the motivation of visiting it again, on which furniture had the most effect followed by finishing material and color. Such elevation elements as facade and logo were found not to have effect on the memory or the re-visit. Any intention of visiting again seemed to be influenced by such comprehensive images as atmosphere rather than by any concrete facade, furniture, or appliance. From the above viewpoint, facade design should have any uniqueness or impressive feature as well as the effect of making passers-by drop in and attracting them into the shop. The analysis of attributes of facade constituents revealed that the abstract images in addition to the configuration of facade had much to do with interest or behavior.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.