• 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.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2003.05a
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• pp.82-87
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• 2003

Nowadays' culture' is an important topic of conversation and rigorous researches have been done about the cultures of our neighboring countries such as China and Japan. It is expected that studies concerning applications of each traditional culture in modern design will be made rigorously in the near future. In this context this study chose five-star hotel restaurants located in Korea and investigated how the Korean, Chinese and Japanese cultures are incorporated into their modern interior design. The data were classified by space and design elements. The results show that colorful Korean identity(or Koreanity) was applied in Korean restaurants rather than the simplicity and naturalness of traditional space. As for Chinese restaurants, a large scale of space which Chinese traditional space reveals was not adopted because of their location too, but brilliant patterns and colors were used consistently. The typical Japanese style of simple lines, colors and materials were reflected in Japanese restaurants.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.753-762
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• 2006

The purpose of this research is to analyze the importance and satisfaction level with the service of Korean restaurants for Japanese and Chinese students in Korea. Self adminstered guestionnaires were collected from 204 Japanese and Chinese students in Korea. The data was statistically analysed using t-tests, one-way ANOVA, reliability test, factor analysis and regression test. The average values of importance-factor and satisfaction-factor were significantly different. Based on analyses of the 20 service level factors, satisfaction level was significantly lower than importance level. Satisfaction-factors such as quality of food, hygiene of restaurant and employees, service level, and atmospheres, significantly influenced the overall satisfaction level of Korean food and restaurants.

• International Journal of Advanced Culture Technology
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• v.5 no.4
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• pp.63-70
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• 2017

The purpose of the study is to analyze the effects of customer satisfaction verses eco-friendly agricultural products (ingredients) awareness factors in luxury hotel Chinese restaurants on hotel image and customer loyalty (repurchase intention). To analyze what kind of effects of customer satisfaction verses eco-friendly agricultural products (ingredients) awareness factors in Chinese restaurants have on hotel image and behavior intention (loyalty), the study identified eco-friendly ingredients awareness factors. The study aims to suggest implications on service strategies and marketing strategies in luxury hotel Chinese restaurants based on the influence of customer satisfaction on hotel image and behavior intention (loyalty) using the identified factors.

• 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.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.37-56
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• 2001

This study was to examine what factors of Relationship marketing are in Korean, Chinese, Japanese, and American. The seven factors of relationship marketing consist of facilities/atmosphere, convenience, level of factors, customer-contact service, communication service, relevance of price, customer benefits. The empirical results and implications are as follows. First, the facilities/atmosphere, relevance of price in Korean restaurants convenience, level of food in Chinese customer-contact service, level of flood in American restaurants were high. Second, among activities of relationship marketing, facilities/atmosphere, convenience, level of food, relevance of price were significant higher in Korean restaurants than in others, and customer-contact service, communication a7vi7e, customer benefits were significant higher in American restaurants than in others.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.258-265
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• 2007

The aim of this study was to analyze conflicting factors between Korean and Chinese Kitchen staff within the Chinese restaurants if hotels, and formulate a plan for resolving problems. A closed-end questionnaire was used for survey, which was conducted between 30 April 2005 and 4 June 2005. The survey was conducted among Koran and Chinese (China/Taiwan) cooking staff at Chinese restaurants within 5 star hotels located in Seoul, Korea. 231 questionnaires were distributed to the staff members, and the data collected and analyzed Form the results, Chinese staffs that have more cooking experience were found to be in higher positions and receive higher salaries. In addition, compared to Korean staff, the Chinese staff had fewer problems with conflicts from personnel adminstration, personnel adminstration, personal/psychological areas, benefits/rewards and relationship with their outlet manager. Conversely, Korean staff experience more disagreements in each conflict factor area than Chinese staff, implying there is a divergence between Korean and Chinese staff.