• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.112-122
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• 2012

The purpose of this study is to provide fundamental data that can improve added value of commercial space strategically using the identification of relationship between the process of consumers' purchasing psychology (AIDMA : Attention, Interest, Desire, Memory, Action) and elements of interior design. For this purpose, case study and survey were carried out on food and beverage spaces, where they were doing business for more than two years, were selected from the ones appeared in the interior journal "A." Based on the study, basic details including a ground plan, design summary and representative image were identified through preliminary research, and a researcher visited the target spaces and carried out a research and analysis on interior design elements. Three spaces among targets of the case study were selected to identify the relation between design elements and AIDMA items which consumers feel, and the survey was conducted on the customers of the selected food and beverage spaces. Results of the case study on the 18 food and beverage spaces showed that features of the each of AIDMA items in material and color elements were most well expressed. As a result of survey conducted on visitors of each food and beverage space, features of each item were expressed in overall design elements. In particular, space elements and color elements in "Space 1," space elements and lighting elements in "Space 2" and space elements, furniture & objet elements in "Space 3" were most well expressed in each space. There were slight differences depending on individual characteristics such as design concept, location and business operation of target food and beverage spaces but attributes of AIDMA items were remarkably recognized in common in the space elements.

• Korean Institute of Interior Design Journal
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• v.26 no.2
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• pp.101-109
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• 2017

The food and beverage spaces of modern industrial society have transformed from a simple space for meals into a space of culture, communication and experience as society becomes more complex and diverse along side economic growth. An interior designer who is rapidly rising on this flow of change is Yukio Hashimoto. While working for interior design firm Super Potato, which highlights food and beverage spaces, he was much affected by the expression methods of representative designer Takashi Sugimoto, who makes use of natural elements. By using these expression methods that make use of natural elements in his own creation of spatial ambience and elements of experience and by adding his own differentiated expression methods, he emphasizes an effective spatial expression for food and beverage spaces. The design characteristics of Yukio Hashimoto's food and beverage spaces are as follows. First natural elements like light and water are recreated as memories of nature after being established through a methodology that allows these elements to penetrate his own thoughts. Second, he pursues a hybrid design through the harmony between past tradition and current expressive techniques. Third, he expresses objets of light through a formative sense of shape expressed with light.. Fourth, he establishes an axis in the interior space by light and structure and endows a strong directionality that induces symmetric characteristics, gaze, and movement.. Fifth, he installs lights at the bottom of weighty materials and expresses a sense of floating by light. Sixth, he uses an illusion technique that makes use of the ambiguity and depth of space resulting from reflecting materials like mirrors. The study hopes that such design expression characteristics of food and beverage spaces can be used as data for interior designers to apply and develop a new design vocabulary.

• Korean Institute of Interior Design Journal
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• v.24 no.4
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• pp.70-79
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• 2015

The concept of food and beverage space in modern society is changing into complex space where various experiences are provided. With the increase of food service brands, those brands are getting standardized. Providing more differentiated experience and service became an element of competition to companies. The flagship stores among stores presented by companies have much influence on promotion and sales. Thus, it would be necessary to provide integrated service by adopting service design process for the differentiated design of such experiential space. The objective of this study is to examine the satisfaction of service design of food and beverage flagship stores. By creating a checklist to evaluate the space through the theoretical consideration of flagship stores and service design, the satisfaction of service design of food and beverage flagship stores was analyzed. Through the survey with users of the case space, it was possible to check the satisfaction of the service design elements applied to the food and beverage flagship store space. The satisfaction with service design was evaluated through the 5point scale. When the average point was high, the satisfaction with service design elements was high. In the results of the analysis, regarding the spatial composition of flagship stores, the overall interior/exterior atmosphere should contain the image of the company. As flagship stores compose space that can express various event space and company itself on top of the space for sales, they should present the spatial composition differentiated from other general commercial spaces. The significance of a study on service design of flagship stores is to show positive effect on flagship store space. In the future, it would be necessary to have comparative analysis on domestic and foreign cases applied with the service design process, and also to analyze the strategies in the aspect of service design.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.231-236
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• 2007

The aspects of contemporary society change have been changed rapidly running for function value on the part of part industrialization and information-oriented. The transfer to the society focused on a human being emphasis and symbol value is in progress rising with natural desire of recurrence of human nature accordingly and desires of a human being inborn of sensitivity-oriented and pluralism-oriented are being expressed. Answering these social and cultural demands, concerns about an arbitrary mind world of a human being and pursuit dispositions about impractical and transcendental world are coincided with to the purpose and so various kinds of expressions except for art sphere are being experimented and applied. Here upon also in the field of the contemporary interior design, answering sensual desire of users, various arts and cultural tendency, the concept of surrealism is being applied in design introducing the concept of surrealism positive. And fantastical and unreasonable expression features of surrealism are being used as subjective essential elements to make new spaces. Especially amoung various kinds of the interiors designs, the features like surrealistic expressions in Food & Beverage Space which proper identity and strong symbolism will be expressed can be recognized as appropriate expression patterns to give still more sensitivity stimuli to customers. Thus this research disclosed conceptual and ideological background of surrealism and also analyzed and studied surrealistic expression features applied to the interiors designs of Contemporary Food & Beverage Space through expression disposition, study and classification of techniques. And standing on the result of analyzing surrealistic expression features of Contemporary Food & Beverage Space with a key word of expression features derived we groped for estatescape trend demanded in Food & Beverage Space and direction coming.

• 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.

• 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 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.

• 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.

• Korean Institute of Interior Design Journal
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• v.25 no.5
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• pp.103-110
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• 2016

In recent years, as selling books on the internet becomes popular, the number of off-line bookstores are rapidly dwindling away. This change on the book market requires, the function and space of the bookstores should be defined again. Now bookstores are the places of experiences on cultures, world-views, and lifestyles around books. The study examines six large bookstores and finds three strategies of space expression as follow. First, Dominicanen bookstore in Maastricht which was built as a church has an expression which contrasts the old and the new as well as the sacred and the profane. Fangsuo bookstore in Chengdu creates a modern underground Sutra Depository. Here, people experience history and religion. Second, Cook & Book in Brussels has nine theme areas, each with a different selection of books, different interior decoration and special food and beverage like a theme park. Zhongshu bookshop in Shanghai has a lattice of nine reading rooms in which each unique design theme is characterized based on each book subject. Third, Cultura Bookstore in Sao Paulo is created to support social interchange. It leads people to the enormous plaza of books where people read books freely and participate in workshops, movies and all kinds of events. Daikanyama Tsutaya Books in Tokyo is composed of three white box-form pavilions which are connected by a 55-meter long aisle, called a magazine street. People walk along the street and choose concierge services as they browse magazines and books. The study finds out three strategies of design in current large bookstores to promote place-experience, which are the story-telling of history and culture, the design of theme parks, and openness for public mingling like plazas and streets. Thus, the study suggests a new paradigm in the design of bookstores in this internet age.