• 한국실내디자인학회논문집
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• 제23권2호
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• pp.156-165
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• 2014

The purpose of this study is to reveal the expression characteristics of Chinese and Sichuan traditional culture at the modernized restaurants which sells Sichuan food focusing on the Chengdu area. In terms of research methods, 12 selected Sichuan restaurants were visited from January 26th to February 1st, 2013 for the investigation research. The expression methods of traditional culture were divided into traditional reproduction, traditional transformation and traditional reinterpretation. The study results were as follows. First, in the external space components, facade has brought the Chinese and Sichuan local tradition as original or applied negative transformation like the replacement of the materials even though it is modernized. Secondly, in terms of the components of the internal space, as for the ceiling, the Chinese traditional culture transformed or reinterpreted the traditional ceiling structure, with which the culture was expressed indirectly. Thirdly, in terms of the decoration elements in the interior space, as for the furniture, various methods like the reproduction, transformation and reinterpretation of the Chinese traditional furniture were employed but there was none furniture which included the Sichuan local traditional culture. In a short, both of Chinese and Sichuan local traditional cultures were used as they were or transformed diversely or expressed colorfully.

• 한국조리학회지
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• 제10권3호
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.

• 한국실내디자인학회논문집
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• 제16권6호
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• 한국식품영양과학회지
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• 제36권1호
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• pp.124-130
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• 2007

본 연구에서는 한식당에 대한 외국인 고객의 가격민감성을 측정하였으며, 그 결과 한식당 유형별로 가격민감성이 다르게 측정되어 가격이 각 외식업체의 제품과 서비스의 품질과 가치를 특징짓는 것으로 나타났다. 이에 따라 소비자의 서로 다른 요구에 의해 준거 가격이 복잡해지며, 소비자의 구매 목적에 따라서도 영향을 미치는 것을 알 수 있었다. 특히, 외국인 국적별로 가격민감성을 비교한 결과, 각 세분 시장별로 가격민감성에 차이를 나타냈는데, 전반적으로 일본인이 다른 세분시장에 비해 가격에 민감한 경향을 보이는 것으로 측정되었다. 이러한 가격민감성측정 모델은 다른 타겟 시장의 민감성과 각각의 수용가격범위를 측정할 수 있으므로, 외식업체 운영자들은 어떤 시장이 얼마의 최소한의 가격으로 구매 행동을 하지 않으며, 어떤 시장에 그 가격에 맞는 가치를 제공하도록 노력을 기울일 것인지 파악해야 한다. 또한 가격과 품질사이의 단순한 상관관계에 의해서만 소비자들의 행동을 설명하기 엔 너무 많은 변수들과 상황이 존재하고 있다. 따라서 구매 동기,사회적 환경 등의 요인, 시간제한, 계절적 효과, 물리적 환경, 구매 주체, 분위기 등의 상황적 변수들이 가격 민감 행동과 상호 작용 가능한 잠재적 요인들이므로 가격민감성과의 상관관계 분석도 가능할 것이다. 그러나 가격은 동질적인 제품 또는 동질적인 상황에서 소비되는 제품과 서비스에 대해서는 그 중요성이 떨어지고, 브랜드가 품질의 지각과 가치의 지각, 그리고 구매의도에도 긍정적인 영향을 미치게 되므로 외식기업들은 궁극적으로 이러한 순간에 다른 브랜드와 차별화 될 수 있는 한식 브랜드 요인들을 강조하여 경쟁적인 이익과 이윤을 증가시켜야 함을 잊지 말아야 할 것이다. 이와 함께 소비자의 기호와 욕구를 충족시킬 수 있는 가격과 가치 부여만이 고객 만족과 재 방문, 나아가 충성 고객을 이끌 수 있으며, 외식기업의 이를 활용한 가격전략 수립이 우선되어야 한다.

• 한국조리학회지
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• 제19권5호
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• pp.36-48
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• 2013

본 연구의 목적은 전주 한옥마을에 대한 인식이 전통문화이미지와 한정식 레스토랑 이용만족도에 미치는 영향을 알아보고자 한다. 조사 기간은 2013년 6월 1일부터 6월 16일까지 한옥마을에 있는 한정식 레스토랑을 이용한 경험이 있는 전주시민을 제외한 사람을 대상으로 설문조사를 실시하였다. 분석결과 내용을 요약하면 다음과 같다. 첫째, 한옥마을에 대한 인식 요인은 3개요인으로 음식 요인, 한국미 요인, 역사성 요인으로 명명하였으며, 이미지에 대한 요인은 2개의 요인으로 전통이미지 요인, 문화이미지 요인으로 명명하여 가설 설정 후 검증을 하였다. 가설 I의 "한옥마을에 대한 인식은 전통이미지에 영향을 미칠 것이다"에서는 한옥마을에 대한 인식은 전통미 요인이 전통이미지에 가장 큰 영향을 미치고 있다는 것으로 나타나서 가설 I은 채택이 되었다. 둘째, 가설II의 "한옥마을에 대한 인식은 문화이미지에 영향을 미칠 것이다"에서는 음식 요인이 가장 영향력을 미치는 것으로 나타나서 가설 II는 채택이 되었다. 셋째, 가설 III의 "전통이미지와 문화이미지는 한정식 레스토랑 이용만족도에 영향을 미칠 것이다" 분석 결과, 전통미 요인이 가장 영향력을 미치는 것으로 나타나서 가설 III은 채택이 되었다. 향후 연구에서는 업종별로 레스토랑 만족도 연구가 다양한 연구방법에 의해서 활발하게 진행이 되어야 하며, 한정식 레스토랑 만족을 위해서 한옥마을 이미지 관리를 위한 노력이 필요하겠다.

• 한국실내디자인학회논문집
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• 제16권2호
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• 한국실내디자인학회논문집
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• 제19권5호
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• 한국식생활문화학회지
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• 제26권6호
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• pp.562-573
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• 2011

The purpose of this paper was to research the history of Korean restaurants in Manhattan, NY in the 1960's-1970's. These Korean restaurants were the pioneers in the globalization of Korean food. It is assumed that 'Mi Cin' was the first Korean restaurant in Manhattan and opened on March $1^{st}$, 1960. In the 1960's, it is estimated that there were four Korean restaurants in Manhattan. In the 1970's, the number of Korean restaurants increased to more than 18, and their main menu items were divided into three types: Korean fusion menu such as 'Lunch Special' for American customers, beef barbecue menu for American and Korean customers, and Korean traditional menu for increasing Korean immigrants.

• 한국실내디자인학회논문집
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• 제17호
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• pp.45-51
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• 1998

A purpose of this study was to investigate actual condition of the modern adaptation of interior elements(wall, floor, ceiling. door & window) in traditional house. The examined objects were 185 pictures of restaurants and cafe interior spaces from the 5 different monthly magazines between jan. 1993. to Dec 1997. The results of this study were as follows : 1. Mostly they were either partial adaptation from the original or partially transformed adaptation rather than entire adaptation of the original. 2. Of the traditional interior elements adapted in restaurants and cafe space only specific elements were being adapted. For example partial adaptation from the original were oiled paper flooring(Jangpan) plaster wall ceiling finish that left the rafters and beams exposed(Yondung-chonjang) and window or door frame which is vertical lattices accented with horizontal lattices grouped into three sections(Ttisal-mum) And partially transformed adaptation were oiled paper flooring rice papered (Hangji) wall Yondung-chonjang window or door frame of Wan character(Wanja-mun). 3, In regard to space the mostly adapted spaces were halls rather than rooms.

• 한국식생활문화학회지
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• 제23권2호
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• pp.204-213
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• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.