• 한국조리학회지
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• 제23권5호
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• pp.159-168
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• 2017

This study was conducted to investigate the effects of high class korean restaurants' servicescape on customers' emotional response and intention to revisit. This study also examined the relationship among emotional and cognitive reactions and intention to revisit. A total of 216 questionnaires were analyzed using the factor analysis, reliability test, and structural equation modeling analysis. The results revealed that space, aesthetics and comfortableness were positively related to emotional reaction, and convenience and cleanliness were related to cognitive reaction. This study also found that intention to revisit was positively related to emotional and cognitive reactions. Moreover, it was found that think was positively related to emotional reaction, and feel, think, act and the related were positively related to cognitive reaction. Finally, cognitive reaction was positively related to revisit. The results of the study suggested that high-class Korean restaurant marketers should introduce or strengthen servicescape, brand reputation and experiences, which increased brand attitude or revisit.

• 한국실내디자인학회논문집
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• 제23권4호
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• pp.23-31
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• 2014

In this study, in order to analyze customers' space satisfaction, ten modern high-class Korean restaurants, five in New York and another five in Seoul, that were opened or remodeled after 2008 were selected and satisfaction characteristics survey of 197 customers who use these Korean restaurants was conducted by using Likert 5-point scale. The study results(a high reliability was obtained showing the Cronbach's alpha coefficient of average 0.895 for all questions) were analyzed for the frequency, percentage, mean, etc. and the mean between groups were comparatively analyzed by conducting the t-test, Duncan's test by using the SPSS 18.0 statistical program. The results are as follows. First, the results of customers general characteristic comparative analysis, all the Seoul and New York customers have comparatively high academic ability, high income and eating-out expenses. The main customers in Seoul were the women in their thirties and forties while those in New York were mainly in their forties and fifties both men and women at similar rate. Second, as to the satisfaction with the interior, the satisfaction with finishing materials was little higher in New York as Seoul (3.30 points) and New York (3.86 points). The satisfaction with color was relatively higher in Seoul (3.66 points) and relatively lower in New York (3.18 points). As the satisfaction with furniture and decorating accessories was relatively lower in both Seoul (3.10 points) and New York (3.48 points). The satisfaction with space size in Seoul (the total space size: 3.99 points, private space size; 3.90 points) was relatively higher than that in New York (the total space size: 3.46 points, private space size; 3.28 points). The satisfaction with interior and exterior in both Seoul (exterior: 3.63 points, interior: 3.40 points) and New York (exterior: 3.28 points, interior: 3.39 points) were average. For the satisfaction of environment, Seoul (3.42 points) was slightly lower than that of New York (3.56 points). Third, the result of customers' satisfaction in Seoul and New York showed no commonality. Therefore in order to be renewed as the Korean restaurants with high customer satisfaction, it is expected that the Korean restaurants located in Seoul and New York need to plan the space by considering their customers' characteristics and satisfactions.

• 한국실내디자인학회논문집
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• 제23호
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• pp.50-57
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• 2000

The purpose of this study was to examine the application tendency about the elements of the western classical style which appears in Korean commercial space. The examined objects were 436 pictures of 106 commercial spaces from the different monthly magazines between Sep. 1994 to Sep. 1999. The results of this study were as follows: 1. The tendency of application according to the kind of space, it has appeared much in restaurants and cafes which are being made into high-class centering around Kangnam area. As for the single application in commercial space, Renaissance style was shown most, and the cases applied through the mixture of Renaissance style and Neo-classic style appeared most. 2. The tendency of application arroding to the composition elements of space, the wall of Renaissance style and N대-classic style appeared similarly, and the ceiling of Renaissance style, the window and door of N대-classic style, the column of Renaissance style, and the furniture of Rococo style were being applied much.

• 한국조리학회지
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• 제19권4호
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• pp.268-278
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• 2013

본 연구는 진주지역 소비자들의 약선요리 선택속성이 고객만족과 구매태도에 미치는 영향을 살펴보고자 하였다. 실증분석을 위해 총 300부의 설문지를 배부하여 252부의 자료를 표본자료로 사용하였으며 자료처리는 SPSS WIN 20.0 통계패키지를 이용하였다. 연구결과 첫째, 약선요리 선택속성은 만족에 유의한 영향을 미칠 것이다의 가설에서는 음식품질, 건강식품, 서비스가 만족에 유의한 영향을 미치는 것으로 나타났다. 둘째, 약선요리 고객만족은 재방문에 유의한 영향을 미칠 것이다의 가설에서는 고객만족이 재방문에 영향을 미치는 것으로 나타났다. 셋째, 약선요리 고객만족은 추천에 유의한 영향을 미칠 것이다의 가설에서는 고객만족이 타인의 추천에 영향을 미치는 것으로 나타났다. 이상 본 연구의 결과를 토대로 진주지역 약선요리 전문점들은 건강지향적인 메뉴와 음식품질 및 품격 있는 서비스를 제공하여 자사의 전문성을 고객에게 인지시킬 수 있는 전략을 강화시켜야 할 것이다.

• 한국조리학회지
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• 제2권
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• pp.169-181
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• 1996

Today we are inclined to dine out more frequently according as the national income is increased and Women enter into the Social life, 'This tendency results in the universality of foodculture and the food made of fresh food stuff as well as the Pollution-free food is preferable as everyone warits to eat natural food or health food and escapes from the pollution. Moreover we have socail problems like fatress and adult disease which result from the small amount of activity or the food with high calory and high gat. under this circumstance. the most adeguate food seems to be Italian good. It stand in the spottight of food world and is most preferable for everyone today. The sphere of food and beverage has a low value-added-rate compartry to the high increasing rate of customers and profit, so, the efficient managing method for the cost of food and beverage and the operating skill in the kitchen are the principal factors leading to success or failure. Therefore, this research is to show some remedies as follows, pointing out the operating problems of an selected Italian restaurant at the top class hotel. First, most Italian restaurant at the hotel are located in the best place and investing the big capital, But they are open for only 8 hours through a day. This should be improved not to bring a enormous loss to the hotel The brealefast menus such as vegetables or fish food, pizza and pasta which modern man can easily enjoy should be developed open the restaurants for morning gours. Second, the business hours are not made continously. As a result, all the emplyees should stay in the company all day long without taking any advantage of the losed time, This will be the loss for both the company and the employees, By veloping the morning menus, employees shald be classified into morning and afternoon staffs and the opening and closing hour at 3 and 6 O'clock should be used so that minimum number of employees may operate the company. Third, the characteristic of Italian food is in the use of fresh food stuff, The proper purchase of food stuff and the simple distributing system will help Italian restaurant show its character istcc as a hzgh-grade restaurant. Fourth, the most popular Italian food such as pizza or pasta should be market with Priority.

• 한국도서관정보학회지
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• 제52권3호
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• pp.239-266
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• 2021

본 연구는 에브리타임이라는 온라인 커뮤니티를 통하여 대학생의 일상정보를 추구하고 공유하는 이용행태를 분석하기 위해 수행되었다. 일상정보 이용추구모델과 활동이론을 기반으로 연구를 설계하고, 질적연구 방법을 사용하여 다양한 대학 소속의 학생들을 면담하였다. 그 결과, 에브리타임 이용자들은 에브리타임을 일상정보의 추구 및 공유에 유용한 온라인 커뮤니티로 인식하고 있었다. 특히 학사일정, 수업정보, 졸업정보 등 학교 생활 정보 추구를 위해 가장 많이 이용하고 있었으며 그 외에는 건강정보, 맛집정보, 주거정보 등에도 활용하고 있었다. 코로나19 상황에 입학한 1, 2학년의 경우 에브리타임에 대한 의존도가 높았으며, 코로나19 이전의 대면 상황을 경험한 3, 4학년 또한 코로나19 이후에 에브리타임의 중요도가 높아졌다고 응답하였다. 에브리타임이 신속하고 유용한 정보를 제공하는 정보원임에도 불구하고 에브리타임의 적극적인 사용을 저해하는 주요 요인으로 일부 이용자의 도덕적 해이가 언급됐다. 본 연구 결과는 대학생 온라인 커뮤니티에 대한 정보학 연구와 대학생을 위한 온라인 커뮤니티의 개발과 운영의 기초자료로 활용될 수 있을 것으로 기대한다.