• Culinary science and hospitality research
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• v.15 no.3
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• pp.179-196
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• 2009

As consumers are more conscious about the preferred traits and branding in restaurant selection, restaurant practitioners are getting more interested in the traits which constitute and influence consumers' brand association. Dining selection is known to be a complicated psychological process that consumers undergo, incorporating social and cultural values, personal tastes, and other psychological factors. This study was designed to investigate the specific non-food traits perceived by consumers in fine restaurant selection. Also, it prioritized those examined traits. Building on exploratory qualitative research, results from 11 interviews through focus group sessions were utilized in data analysis. Content analysis of the interviews enabled categorization of the associations. The categorized variables were utilized for empirical data analysis of conjoint analysis. First, the results suggested five superior traits such as atmosphere, price, customer relations, employee competence, and convenience of systems in fine restaurant brand association. Second, they were prioritized in the order of atmosphere, price, consumer relations, employee competence, and convenience. Finally this study provided practical implications for fine restaurant professionals in linking consumers' psychologically networked traits to brand selection.

• Food Quality and Culture
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• v.3 no.1
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• pp.20-26
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• 2009

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were $20{\sim}30$ yr., and 28.0% were $30{\sim}40$ yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twenty-seven percent of the respondents had less than one year of skiing experience and the majority (32.9%) had more than $1{\sim}3$ yr of experience. The major findings obtained from this study include statistically significant differences in the customers' demographical characteristics of age, occupation, skiing experience, and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses, and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose of visiting and spending expenses by customers at the ski resorts (p<0.001).

• Journal of Families and Better Life
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• v.26 no.2
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• pp.83-101
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• 2008

This research performs a multi comparison between the age of old households and the economic structure according to accommodation type as well as analyzing the economical structural difference of each type based on the features of aged households. The paper classified aged households into 3 groups according to age distribution. The economic structure analysis according to the age of old households and accommodation type was shown as follow: First, the economical structural analysis based on the age of old households showed a statistical difference in the total, labor, business, property and transfer income variables according to the age of each sample group. However, the non-business income and liabilities did not show a significant difference. Second, in the analysis of different economic earnings and initial expenses of middle-aged households according to the age distribution group showed a disparity in the total, labor, business, property, and transfer income variables according to the age of each sample group. However, aged households showed a statistical difference in total, labor, business and transfer income variables. Third, in the analysis of difference in the expense provision and size of consumption, there was a statistical difference in the expense variables of total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication. Fourth, in the analysis of difference in the size of consumption expense, the initial and middle-aged households showed a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, communication, and consumption expense variables. However, the analysis of aged households has shown a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication expense variables. The study found a statistical difference in the expense for hygienics that did not appear in the initial and middle-aged households.

• The Journal of Sustainable Design and Educational Environment Research
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• v.17 no.3
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• pp.46-53
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• 2018

This study is to investigate the effect of the school dining space on the learning environment, such as study activity space, student self-government space, student communication and community building, as well as to suggest ways to utilize them. For this purpose, literature review and survey research were conducted. In the literature review, the understanding of the middle school curriculum, the study of the school facility space, the understanding of the school lunch, the communication and communication environment. The survey was conducted on 17 middle schools, 90 middle schools, and 65 non-cooking transportation middle schools in Jeollabuk - do to investigate the utilization status and standards of the Cafeteria dining space. As a result of this study, it is suggested that there will be a follow-up study on application of public design according to the usage for efficient utilization of school dining space.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.135-144
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• 2013

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.187-198
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• 1991

This study was surveyed by 192 male and 238 female eating-out behaviors about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% In $\ulcorner$know well$\lrcorner$, 54.891 in $\ulcorner$know somewhat$\lrcorner$, 25.3% in $\ulcorner$Not know$\lrcorner$ and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex. age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20~29) and thirties(30~39). The frequency of western restaurants visits was 46% in $\ulcorner$1~3times/month$\lrcorner$, 39% In $\ulcorner$several times/year$\lrcorner$ and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in $\ulcorner$proper taste in Korean$\lrcorner$. Western cook should be improved properly in Korean tasting.

• Archives of design research
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• v.11
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• pp.72-81
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• 1995

The purpose of this study was investigate the consistency of Korean traditional space in apartment. Fifty-two apartments and its dwellers were selected for field survey research and questionnaire. The major findings were summarized as follows: First, the space layout which has its origin in Korean traditional house was found in contemporary apartment and favored than that of western apartment. Second, among the Korean traditional space characteristics, the openness and closeness were found between the living room and room, living room and dining room, dining room and kitchen. Third, the heating system has been being changed from radiator to on-dol. Also favored finishing materials were revealed on-dol wood flooring and picture window for the living room, jang-pan flooring and Korean lattice window for the master room, wall covering for every wall and ceiling.

• Korean Institute of Interior Design Journal
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• no.16
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• pp.36-41
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• 1998

This study is mainly intended to understand on the plan change of a public room in the apartment. This study is summarized as follows; First how the plane type of an apartment public room in the Capital region has been changed since 1970's in which industrialization has seriously started. Second according to the adjoining types how the features of an apartment plan would be divided into some categories. Third how usable area and public area in an apartment has been changed, The scop of this study is limited to the national standard houses of which usable area is 40-85m2(12.1-25.7pyong) built in Seoul and five new cities from 1970's to the half of 1990's The study is based on documents of 1378 samples extracted classified and analysed the plan in the chronical order. The analysis scope is confined to family's public rooms in an apartment such as a living room a dining room and a kitchen. In conclusion the public rooms such as a living room a dining room, and a kitchen become stereotyped with no specific difference in Korean apartments. Especially LDK type, L/DK type is the most general plan in Korean apartments, and the demand of that type is continuously increasing lately.

• Korean Institute of Interior Design Journal
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• v.18 no.5
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• pp.200-210
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• 2009

The Sign system of nursing home plays an important role when an elderly adapts to new environment and gets on daily life autonomously. Common living spaces are expecially important in maintaining social nature, adequate signage should be installed to aid them in finding their ways. Sign system is a comprehensive system consisted of various factors. In this research, it has been categorized as signage and cueing. Signage includes text and graphic signs, and cueing consists of floor plan configuration and sensual mechanism of visual, auditory, olfactory senses. Using this framework, held investigation and analysis were held in common area(shared living room, shared dining room, toilet) of 14 Korean, 8 Northern European, and 10 Japanese nursing home facilities. The result revealed that even though sign system should work as a combined unit, each factor was planed without relations to each other and did not perform mutually complementary role. Signage was installed too high, without considering the posture of elderly. Korean facilities used abundant and diverse signage compared to other countries. Japanese nursing home preferred cueing method over signage, and those of Northern Europe used plentiful visual cues such as color and ornaments.