• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• Journal of the Korea Furniture Society
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• v.26 no.4
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• pp.456-466
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• 2015

Today, a definition of tourism is shifting from simple sightseeing to experiencing various cultures directly and/or indirectly. Along with the shift, all countries of the world dedicate their full attention on globalization project. In order to do so, they try to promote their images and cultures through eating and drinking spaces for food where the rest of the world can approach with ease. China is a country of diverse culinary culture. By analyzing eating and drinking spaces operated in four Chinese cities, this research studies how the traditional Chinese elements are expressed in modernization. With the research, it will navigate a direction as a new design way to establish modernized traditionality in the future. The research conducted an advanced research that set up and analyzed a standard frame of realizing practice for traditionality. By doing so, it sorted out and reviewed the characteristics of interior space into four styles; an indicative imitation method, a partial invoked method, a partial transformation method and a conceptual reception method. According to the outcome of an analysis, (a) the indicative imitation method that directly employed Chinese tradition was most used one, followed by (b) the partial invoked method that carried a part of traditional space, (c) the partial transformation method that simplified or transformed the tradition, and (d) the conceptual reception method that interpreted hidden minds and concepts by illustrating modern spirit over an inherent order in traditional Chinese space, in respective order.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.11a
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• pp.40-45
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• 2004

From 20th century, the perception of the problem on self-loss originated from philosophy and emerged in the pursuit of study on humans in real life, not from metaphysical questions. In particular, Phenomenon theory originating from Husserl has been unfolding around, above all, body concepts about human experiences. This is the part where Phenomenon theory finds its meaning as an analytical method of real space concepts. In addition, subjects' perception of situation is done through sense organs not only with sight but also with space-sensible aspects. And since these perceptions are done in consecutive and procedural times, they are done in the experience which shows transitional attributes. The experience elements of transitional senses in situation should be considered more about perception experience of human beings than other spaces, and classify into physical and program elements the introductory parts of eating and drinking spaces where the movements of active perceptionists and the flow of spaces can be felt. And this grants experimental, not usual, characteristics

• Korean Institute of Interior Design Journal
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• v.20 no.1
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• pp.80-88
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• 2011

Designs of Takashi Sugimoto suggested new concepts on the space after broking out fixed ideas, and attempted spatial expressions differently from existing interior decorations through independent thoughts and new interpretations. It is showing orientalism's influences strongly based on Japanese traditional beauty unlike western country's design trends. Takashi Sugimoto is implementing unique own design viewpoints by using materials in nature rather than artificial ones, and stressing extra ordinary view of the world having been edited with daily life through traditions and local cultures along with recycling old daily goods and wastes rather than pursuing modem and futuristic spatiality. Sugimoto thought that beautiful designs and uncommon ideas could be gotten from simple daily experiences, and thus materialized it with a technique of extraordinary daily life's implementation through such design viewpoints. Also, He pursues designs in which dense communications are made variously between spaces, space and user, and this becomes design techniques having been used mostly in his projects. It creates soft boundaries through using certain objet as an intermediate of doing communication or erasing physical boundaries, and then induces close communication within the space. This design viewpoints and techniques of Takashi Sugimoto have directed own discriminated designs nowadays.

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.246-252
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• 2016

From 2000s, modular construction has gained more attention due to many advantages such as reduction of duration, recycling. The modular structure is being used for urban regeneration recently. However, even though most facilities in the modular structures which are used as urban regeneration building are commercial spaces, exhibition spaces, eating and drinking spaces, there are lack of natural or mechanical ventilation systems. Also, there are relatively limited spaces on modular structure characteristic. Therefore, indoor environment performance of four buildings, which are performed as urban regeneration in Seoul, was evaluated by HCHO and $CO_2$ emissions. Consequently, the HCHO and $CO_2$ emissions of the commercial and exhibition spaces were confirmed that can influence on health of occupants. Therefore, the urban regeneration modular structure needs to add local ventilation systems for improvement of indoor air quality to more healthy and comfortable.