• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.546-557
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• 2019

This study applied the Q methodology to customers using the Ethnick restaurant in Itaewon to understand subjective perceptions of customers using the restaurant. The purpose of the study is to characterize the subjective structure of the restaurant and to describe and analyze the characteristics of the types of subjective. As a result of type analysis, a total of five were derived. Type 1 (N=4) : Ethnic Food Preferred Type, Type 2 (N=5): Mainland flavour Seeking Type, Type 3 (N=3) : Food Material Sanitary Conditions Type 4 (N=6): The restaurant's Restaurant Service Preference Type, and Type 5 (N=2) : The mood sensibility type were analyzed to have various characteristics of each type. In future studies on Ethnick restaurants, we intend to modify and supplement the detailed Q methodological questions and analysis methods based on many literature and empirical studies to analyze the various opinions of the respondents in a specific and in-depth manner.