• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.629-637
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• 2002

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• Journal of the Korean housing association
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• v.26 no.2
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• pp.47-56
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• 2015

Traditional Hanok in modern society, depending on the improvement of economic and cultural level is evolving as a modern Hanok. An ideal of traditional Hanok and convenience of a modern housing does not match rather conflicting. This study deals the transformation of a new Hanok, which are build in Jeollanam-do province sponsored by local government from 2007. The subjects was selected 34 cases from Sunchon and Damyang which are build sponsored by Jeollanam-do local government from 2009 to 2011. The report is a design drawing of a Hanok, architectural survey of the Hanok research using questionnaires and interviews with the client or a resident, was confirmed by a visit to check and verify for each Hanok houses. Outside shape classification of Hanok were classified as straight, L type, and the interior space was analyzed by focusing on the living room, dining room, kitchen configuration consisting of housing space in public life. This study and the type of Hanok round out the framework from the perspective of residence' demands and realize new Hanok investigated and the evolution of the process is meaningful to find a Hanok.

• Journal of the Korean housing association
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• v.19 no.4
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• pp.71-78
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• 2008

The study was intended to suggest the design alternatives and guidelines of village community center as a common living space for the elderly in rural area. First, two design alternatives were derived from the previous research which examined the conditions and old persons' needs of village community center. Then, the design guidelines were proposed on the basis of the previous research and the elderly's evaluation for those two alternatives. The subjects were 85 old residents who were more than 60 years old and lived in rural area in Gyungnam. The interview was carried out using a questionnaire, models, and isometrics of two alternatives. The subjects evaluated positively both of two alternatives. The design guidelines of village community center were derived as follows: Both of two alternatives can be used as a model of village community center. The dining and living space in the center should be opened and large. Both of indoor and outdoor toilet should be arranged in village community center. Also, each toilet for man and woman should be separated.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• Journal of Families and Better Life
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• v.27 no.6
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• pp.141-153
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• 2009

This study is focused on the residential spaces that the elderly wish to renovate and their willingness to improve residential environment as they grow old. The analysis shows, first, the most inconvenient places as they grow old are the stairs, following by the toilet and the bath. Second, the place that the elderly most wish to renovate is the floor, upgrading floors with non-slippery materials. And they wish to remove the height differences on the floor to protect them from tripping over, upgrade the floor plan for their convenience and renovate the storage and working spaces at the kitchen and dining areas. The more the government supports the costs of the residential renovation service, the more the elderly are willing to use the renovation service. The factors influencing their willingness to residential renovation are health, residential environment, experience to accidents and their allowances. The elderly who experienced accidents inside their residence are more willing to renovate their house. Even though the elderly wish to renovate their houses, it's not carried out due to the financial difficulties and the lack of information. Thus, the government should share the useful information about residential renovation for the safety of the elderly and find a way to raise money to cover the costs of the renovation.

• Journal of the Korean housing association
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• v.14 no.3
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• pp.101-108
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• 2003

Kitchen has been an essential space and plays an important role in the house regardless of culture and regional differences. However, due to social and economical changes, kitchen is no longer used only for preparing food and dining which seem to be a traditional function. The purpose of this study is to investigate the additional functions of the kitchen and figure out the related variables. The survey method was used to collect data from 321 housewives living in the apartment sized over 99$\textrm{m}^2$(30 pyung) in Ulsan. The data were analyzed by SPSS/$PC^+$ with frequency, percent, and chi-squared test. The results of this study were: (1) Kitchen was now used for eating snacks(45.6%), keeping household account(42.5%), and chatting(41.6%). (2) Homemakers wanted to do laundry such as ironing, drying clothes, and folding clothes in the kitchen. However, there were several activities(i.e., grooming, rest and taking a nap, exercise) they do not want to do in the kitchen. (3) The variables which related to the additional functions of the kitchen were size of the apartment, age, and level of education. The findings of this study imply that there must be design considerations for chatting and keeping household account such as providing tables and comfortable chairs. In addition, new counter layout types should be developed based on needs of additional functions and related variables.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.177-185
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• 2013

This study analyzed restaurant table settings with Gestalt's law of visual perception to obtain basic data for future marketing strategies. The research uses methods that involve applying images of restaurant table settings to Gestalt's law of visual perception, doing content analysis, and conducting a frequency analysis as well as a Chi-square test for classification analysis by visual perception. Results show a significant difference in the laws of visual perception, especially in the laws of nearness and closure, between table settings of different countries and backgrounds, such as Korean, Japanese, Chinese, Western cultures. In terms of the law of nearness, Chinese dishes were low, while other countries' dishes and Korean dishes showed high figures. In terms of the law of closure, Japanese dishes and western dishes had low values, while other countries' dishes and Korean dishes were high in their closure. Further studies on consumer awareness by visual perception classification need to be conducted.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.163-173
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• 2012

In this study, the spatial analysis of the multi-housing unit plans was investigated since 1990 for the winners at the architectural competition which was held nationwide in Germany. The investigation was carried out from January in 1990 to December in 2010. 201Unit plans were analyzed. Space syntax model is used as analyzing tool of the Unit plans. The results of the study indicate followings: 1) The interior spaces in 3LDK types and 4LDK types, ordered by high value of integration are; (1) corridor, (2) entrance hall, (3) living room, (4) dining room. 2) The value of integration for the kitchen is higher in L/DK type than in LD/K type, and that for the living room is higher in LD/K type than in L/DK type. The mean value of integration for L/DK type is higher than that for LD/K type. This means that traffic line efficiency of L/DK type is higher than that of LD/K type. 3) The value of integration for corridor and entrance hall is gradually lower in recent years. That is, the type of Unit plans are changing from corridor types to hall types.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.152-162
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• 2012

In Korean apartment housing, balcony is semi-outdoor space for storage and drying laundry. Recently, this semi-outdoor balcony space has been merged into indoor living space with the legal permission of balcony extension. It results in disappearance of the original function of balcony in apartment housing. This study attempts to propose better utilization of balcony extension by analyzing how balcony has been extended and used, and what residents' needs are. This study asks 400 housewives living in apartment housing in Jangyu new urban area, Kyungnam. Findings are : 1) Balcony extensions are carried out in a living room, a large bedroom and a small bedroom. Most extensions are made for enlarging adjacent indoor living space; 2) Original balcony that is not extended is used for drying laundry, resting, flower pot, storing, and kid's playing; 3) The residents recognize that problems of balcony extension are the decreased heating efficiency, the reduced soundproofing effect, the loss of spare housework space, and the disappearance of buffer between indoor and outdoor space; 4) Many residents want to extend their balcony space of a small bedroom and a large bedroom and to keep the balcony space of a kitchen-dining room and a master bedroom as they are.