• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.348-355
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• 2013

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.3
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• pp.1-6
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• 2011

To compare the lighting environment of kitchen and bathrooms in the apartments in China and Korea, this research conducted a study of the current status, targeting 68 households in China and 79 households in Korea. The results are as follows. First, the Korean kitchen space is a little bigger than China's, but the height of the sink and table show no difference. China does not use local lighting in the kitchen. And Korea 40.2[%], China 65.6[%] is sink's KS based was below. In the case of the dining table, KS criteria satisfy both Korean and Chinese standards. 20[%] appear to be very feeble; urgent improvements are required. Secondly, regarding the size of the bathroom, Korea and China show similar sizes; the average height of the vanities and toilet is higher in Korea than in China by 2[cm]. China does not use local lighting in the bathroom. The levels of illumination were measured; lighting is higher in China's bathrooms compared to Korea's.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.43-51
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• 1991

To examine the royal party procedures of Chosun-Dynasty, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong), on the party of royal family in the Man Kyong Jeon. The results obtained from the study were as follows. 1. The Main party and the evening party in the Man Kyong Jeon were the drinking ceremony in celebration of eigthieth birthday of the King Go-Jong's grandmother. 2. The following day party and the following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the King Go-Jong good health. 3. The next following day party and the next following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the Crown Prince good health. 4. In the following day party and the next following day party, there were procedures distributing flowers among the attendants. 5. A lot of flowers were used in the royal party of Man Kyong Jeon:Distributed flowers(1550), Dining table flowers(5519), Table flowers(2) ad Neckwear flowers(7015).

• Journal of the Korea Furniture Society
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• v.27 no.1
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• pp.15-25
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• 2016

Increasing concerns of environment need to make change furniture field to more environmentally friendly approach, such as reuse of by-products from wooden products. As it is, the methods of recycling wood for industrial purposes have the advantage of productivity and adaptability. However, the industrial way is required a certain production facility of processing wooden by-products and has possible hygienic problems due to contaminated sources. Many designers have developed their own methods for reuse of wood in unique and artistic ways. Even so, because of confined sources, it could be not enough supply. Therefore, I developed the design methodology utilizing wooden by-products from S Design Company to relieve former ways' problems. The design suggestion took materials from a safe and abundant source. The wooden leftover pieces were connected together with epoxy clay, so previous process traces of furniture are remained as a decorative factor. Moreover, the synthesized material was able to be processed by ordinary woodworking facilities without additional installations. In doing so, console table focused on a commercial purpose and dining table for an artistic objective were successfully fabricated as final suggestions. In consideration of the proposal using wooden furniture leftovers, diverse recycling designs should be investigated for future reference.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.431-460
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• 1998

After the Japanese Invasion of Korea in 1592, correspondents of Chosun called on Japan twelve times, as a mission, from 1607 to 1811. The suite of Chosun Communication Facilities (correspondents) was composed of nearly 500 people including a senior envoy, a junior envoy, other envoyes, and cooks. After preparing traveling expenses, Sifts, foods, medicinal stuffs, and ginseng, they shipped people and freight in three passenger ships and three freighters. They departed from Pusan for Edo(Tokyo). There were 28 stop-overs on their way to Edo and the banquet was given for them at every stop. The arrangements of the table for each banquet were made up of 753 Seon(tables), 3Jeup(soups) and 15Che(dishes). 753Seon(tables) is Ganban(the table for decoration) and a substantial food reception was composed of 3Jeup(soups) and 15Che(dishes). 753Seon(tables) was called Dadopoong(the food of refreshment) style and this was the standard arrangement of the banquet table in Japan. It was comprised of 3Jeup(soups) and 15Che(dishes). On their way from Edo to Thusima Island, food was afforded to correspondents for later preparation and dining. The banquet that the master of Thusima Island gave was composed of the first and second style banquets. The first one was Chusun style and the second one was Japanese style.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.145-153
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• 1989

Of 1,244 junior high school students of boys and girls and their families in Tokyo and Seoul, we investigated the present situations of the participation in cooking and table manners. In both countries, the average age of parents was 40's, and the ratio of the kinds of fathers' job was similar including 75% of full-time salaried workers, while that of mothers' in Japan was 63%, in Korea 23%. The male participation in cooking in both countries was found in younger generations and that of fathers and boys in Korea was significantly fewer than in Japan, which is regarded as the influence of Confucianism and employment of housekeepers. The figure of frequency of supper taken together daily was 27% in Japan and 54% in Korea where they didn't begin eating until all families gathered or the elders began. In Japan the civilities before and after meals were so often customarily expressed and they had the regular order of seats. The figure of frequency of taking meals with TV watching was about 45% in Japan of breakfast and supper and more than 30% in Korea of supper. As for the participation in cooking and table manners, national characteristics were clearly found out. In both countries, the newly modernized and democratized style of dietary behaviors was being made, rather sooner in Japan, out of the specific East-Asian traditional dining culture.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.86-90
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• 2006

Through this study, I conducted surveys on apartments with western style furniture to investigate perception on the western style furniture and its use. For the subject of survey, I selected three apartment complexes at Suji-gu, Yongin city which has been recently developed as a new town. Out of total 150 copies of survey sheets 142 fully answered copies were adopted as a final analysis data. Considering supply rate and application, sofa and chair of dining table were chosen to refer as western style furniture. As a result, most of the respondents had inconvenience in using western style furniture. Further study on side effects of adopting western style furniture should be followed.

• Korean Journal of Adult Nursing
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• v.23 no.3
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• pp.221-234
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• 2011

Purpose: The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old. Methods: The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology. Results: The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal. Conclusion: The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.