• The Korean Journal of Food & Health Convergence
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• v.8 no.2
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• pp.1-6
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• 2022

Purpose: This study aims to examine the opportunities in the food industry in the context of non-fungible tokens (NFTs) and the metaverse. The metaverse expands offline experiences into a virtual space and provides users with the advantage of overcoming the limitations of physical space. Research design, data and methodology: With the development of various contents based on advanced technology, the metaverse is becoming popular among the MZ generation (comprising millennials and Gen Zs), who are skilled at navigating digital platforms. Moreover, the previously entertainment game focused service has expanded to the business field after COVID-19; activities on the metaverse are now making space for economic value creation. I examined the recent global trends in the context of NFTs and the metaverse as well as the existing cases in Korea. Results: Globally, gaming and performance platforms such as Roblox, Fortnite etc. are still concentrated in the entertainment industry. However, as shown by ZEPETO and ifland in Korea there are many opportunities in the retail and food industries. Conclusions: We analyzed the ecosystems of the retail and food and beverage sectors, where the metaverse will be useful in the future, and have suggested the implications of the opportunities provided by the metaverse.

• Journal of Families and Better Life
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• v.24 no.2 s.80
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• pp.137-148
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• 2006

The current study proposesto examine the external appearance types of urban-style hanok in the Bukchon Hanok Preservation District according to their use. For this purpose, we conducted a field survey from the 12th of September to 10th of October 2005, which investigated the location, condition md use of urban-style hanok that were being used for non-residential purposes. The external elevation of the houses were observed and photographed. The results are as follows. First, there were 158 urban-style hanok used for non-residential purposes and200 cases of non-residential use. There were 69 cases of food and beverage spaces, 58 cases of small retail businesses, 38 cases of cultural facilities and 7 cases of convenience facilities. Second, among residential urban-style hanok used for non-residential purposes, 131 cases changed the external appearance of existing urban-style hanok and only 69 cases maintained the original appearance of urban-style hanok or renovated the appearance fittingly to non-residential use. Among the renovated cases, 59 involved the construction of a firewall and 10 cases involved remodeling in a contemporary style. Among the transformed cases, 40 cases exhibited a full opening to the roadside, n involved the change of external appearance components, 14 involved the extension of the courtyard and 12 involved overall improvements to a contemporary style. Third, in the case of cultural facilities and offices, many instances reproduced an urban-style hanok in the traditional style, but small retail shops and food/beverage spaces showed serious deformation. Particularly small retail shops opened the side to the road or extended the courtyard regardless of the location of the houses in order to increase the store space and, as a result, severely damaged the urban-style hanok. In addition, many food/beverage spaces remodeled their external components using tiles, bricks or metals, which were easy to maintain.

• Journal of the Korean Institute of Rural Architecture
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• v.18 no.4
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• pp.33-40
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• 2016

The campus outdoor space in each city is a very important space for students and local residents. Especially, for students, indoor space such as classroom is the main place to learn knowledge. But the outdoor space provides an opportunity to interact with people in other sectors and it also gives an opportunity that can make students sense the flow of the times. Moreover, students have the opportunity to integrate knowledge of the other fields in the outdoor space. The campus also provides an important resting place for residents. Therefore the campus should be convenient for both local residents and students, and should be designed to let students and local residents communicate with each other in outdoor space. This study attempts to identify the problems of the outdoor space in such a point. The high scores of campus evaluation indexes are as follows: First, the lighting in the favorite space and installing seats in a green space of the vestibule get the highest score. Also, separation of a sidewalk and a roadway, the ease of holding events, simple food and beverage near the entrance, the interacting place of people, the resting place near the porch in cold winter, the lighting in a bus stop and parking lot also get good evaluations.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.123-133
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• 2005

We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.

• Journal of the Korean Institute of Landscape Architecture
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• v.32 no.4
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• pp.49-58
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• 2004

This study is aimed to define and classify GREEN TOURISM (GT) resources as the basis for rural sustainable development, and to analyze the current conditions of GT and applicable resources in Korea. For these purposes, a field survey about 24 rural villages in Japan and Korea is applied, accompanied by a questionnaire survey of 30 specialists, as well as a literature review. The results of this study are summarized as follows. The concept of GT has 3 important points: interchange between rural and urban residents, staying in villages, and residents' participation. GT resource are divided into 4 types: Agricultural, Ecological, Historical and Living resources in a space and activity program. In addition, the GT resources in Japan are more quantitatively abundant than in Korea, but Korean agricultural and ecological resources were more abundant relatively. According to the several methods above, 18 space and 14 activity programs were classified. Lastly, this study analyzed the applicable 32 Korean resources using the specialists' questionnaire survey. Among the space resources, ecological landscape, farm produce, farm-land, water, and historical landscape have higher applicability, but the applicability of sports, event, commemoration, and divine space are lower. Among the activity programs, farm produce, animal, plant, food&beverage, and living appliance have higher applicability.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Korean Institute of Interior Design Journal
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• v.26 no.6
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• pp.155-162
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• 2017

Recently, space branding has been used as a branding method for many companies because space communication is a way of utilizing space in a wide range of ways. However, generally speaking, communication only focuses on goods and information about brands and does not focus on consumer's stories. The purpose of this study is to present the communication of " Back to Harakenya " in concept of Harakeya as a solution to this problem and confirm its effectiveness through examples. We selected on the range of " cosmetics brand ", " food and beverage brand ", " brand brand " and " fashion brand " which can used as a direct experience as a marketing method, which is a good condition for communication. Based on that, Harakenya selected cases as spaces with the concept of "Back to Harakenya". Previously, Harakenya's concept of "Back to Harakenya" and his designs appears three features. First, it transforms into various being secondly, it generates active imagination and it contains at least as many things as possible. This resulted in the effect that people remember the image with a clear image. Based on this study, We investigated to draw a result of effects through how the design expression is made in the spaces of Space Branding and how the "Back to Harakenya" communication is taking place in the space. Through these studies, the design and communication method of Harakenya's "Back to Harakenya" concept helps us to remember the brand clearly and furthermore, we confirmed that the brand value can be improved.

• KIEAE Journal
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• v.16 no.6
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• pp.77-82
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• 2016

Purpose: Almost every research carried out in our country against the natural disaster is focused on the temporary facilities such as temporary housing, emergency shelter and as a result, it is very hard to find out researches on the ordinary houses which installed integrated systems of hazard-resistant against the natural disaster. Method: To conduct this research, categorizing process for design, structural, environmental and installation elements found in the Hazard-Resistant and Reduction House built for sale in Japan was performed. Result: In this study, several design concepts and subordinate items are recommended for hazard-resistant housing. First, design concept of 'Preparedness' which means security and access to the storage storing goods especially food & beverage for the emergencies is needed. The subordinate items consist of security of stocking space, diversified and circular storage system, and safety storage system. Second, design concept of 'Security' which means security of physical safety space and rapid recovery to returning to daily life against natural disaster is needed. The subordinate items consist of many items including not only structure and facilities but also architectural design method. And finally, design concept of 'Maintenance, Support and Return' which means minimizing the physical and psychological damages and support safety and physical conditions of the victims from the impact of the disaster to returning to daily life is needed. The subordinate items consist of high efficiency insulation/airtightness design, microclimate design, combination of photovoltaic system and storage battery, non-power appliance system against the power failure, storing system for drinking water, rainwater storing and utilization system.

• 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.