• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.59-62
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• 2006

This design plan aims at the presentation of the representative character of Design Center by making a new image of the cafeteria that is located in the 1. floor. To create an ambience of intercommunication and relaxation, it must be set up the basic concepts like Mobility, Flexibility, Transparence and Color-Play. As the design solutions : - first of all the 360 grade reversible and removable dividers are installed around the 5 pillars - in accordance with the basic concepts Mobility and Flexibility the cubic form construct that plays not only a role of a kitchen, but also a role of a counter, is designed to be relocated at one's own. - the various kinds of seating module and the chill-out zone are introduced to bring out the functionality and the aestheticity simultaneaously - to make a contrasting image to the glass surface of the yellow-, orange- and red-colored dividers, the black chairs and tables are arranged in the middle.

• Journal of Urban Science
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• v.9 no.1
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• pp.91-108
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• 2020

The purpose of this study is to study how Peter Zumthor construct an atmosphere throughout the process of his architecture. Peter Zumthor revels the atmosphere through his architecture works in architectural language. The beholders recognize the architectural ambience of Peter Zumthor through their various physical senses and reaction. Peter Zumthor placed a delicate attention on how to build and use of the material in order to encourage them to recognize the intended atmosphere, causing the atmosphere to the particular beholders.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.11a
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• pp.191-192
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• 2007

This design plan aims at the designing of the pharmacy counter as the space in which the two inter-related elements of the pharmacy, for example, the pharmacist and the customers, selling medicines and transmitting health informations, etc. keep in contact with each other. To create an ambience of intercommunication for health care and relaxation, it must be set up the basic concepts like Functionality, Flexibility, Transparence and Material-Change. As the design solutions : - first of all the long counter must be divided into the independent places with character and function. - in accordance with the basic concepts functionality and flexibility each small counter must represent a one's own form language that is determined according to a given function and also open and flexible to the change of the situation. - the various kinds of display module are introduced to bring out the functionality and the aestheticity simultaneously. - to make a contrasting image to each other various materials are arranged on and around the counters.

• Journal of the Korean institute of surface engineering
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• v.30 no.4
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• pp.255-261
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• 1997

Thin film batteries can be used as a micro power source for electronic in which minute power is needed. In this study, lithium phosphorous oxynitride(LIPON) thin films were deposited as an eletrolyte for lithium ion batteries using RF magentron sputtering of lithium phosphate in N2. Ti was also added into the LIPON films as a second network former to enhance the ioinc conductivity of the films. The optimum conditions for LIPON film deposition were sought and the electrolyte with the conductivity of $2.5 \times 10^{-6}$S/cm was obtained at the condition of RF power 4.4 W/$\textrm{cm}^2$, process pressure 10 mtorr and pure nitrogen ambience. Furthermore, the conductivity of LIPON films was increased from $2.5 \times 10^{-6}$S/cm to $8.6 \times 10^{-6}$S/cm by the doping of 2.4at.% Ti. It was also found that by adding Ti to LIPON films, Li content was increased and nitrogen content that reported having the cross-linking effect on LIPON films was also increased as confirmed XPS.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.186-197
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• 2008

The aim of this study was to measure the brand images of contract foodservice management companies by identifying brand image attributes and then developing a measurement scale to measure the weight of these attributes. The measurement scale was developed by following a 5-stage process that included face-to-face interviews with experts, literature review, questionnaire surveys, verification of scale validity, exploratory factor analysis, and confirmatory factor analysis. A total of 137 items measuring brand image were collected: 37 items from studies of brand image and corporate image, 55 items from studies of contract foodservice management companies and 45 items from the internet and websites of contract foodservice management companies. A survey was then conducted to assess the validity and reliability of the questionnaire items. Ultimately, the 137 items were reduced to 40 items. The calculated Cronbach's alpha for the 40 brand image items was 0.934, demonstrating good internal consistency. Based on exploratory factor analysis (EFA), employee attitude, menu content, corporate image, dining location and ambience, along with 33 subattributes, were identified as brand image attributes. Employee attitude was the most significant attribute influencing brand image. After confirmatory factor analysis (CFA) and a review process, four brand image attributes and 33 subattributes were finalized and incorporated into the scale.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2004.11a
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• pp.796-801
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• 2004

The thing that should be considered preferentially when we introduce sounds to the space we are living in is to clarify the notion - for whom when, what kinds of sounds, where, for what and how to. There are two physical habitate conditions which affect the quality of soundscape. The one is 'Background sound' of the space which should be masked or applied in accordance with its qualify. The other is features of the habitat which would be the factor building up ambience and the index for us to decide specificities of the sounds to be introduced. Selecting or producing the sounds to be introduced, we should consider those to make these represent the community, influence people's behavior, be in harmony with surroundings, and give the identity to the space. There are two ways to introduce the sounds. The one is to put sound sources which actually make the sound. The other is to put the sounds without practical sound source but with objects related to those. For later, it's important not to introduce the sounds people prefer but what would be in harmony with the place. In this study, we've researched what kinds of sounds could be utilized for soundscape designing. And, we've studied if those can be, how those should be introduced and what other factors should be considered.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.348-355
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• 2013

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

• Korean Institute of Interior Design Journal
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• no.17
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• pp.22-29
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• 1998

As the trend shows that corporate investment for staff's welfare facilities has increased alongside employee's enhanced economic and conscious level which has resulted from economic growth and industrialization this study aims at analyzing interior design elements in staff's welfare facilites especially in cafeteria and suggesting new directions for designing those spaces. The method and scope of this study in firstly to described general points such as function and role of public food service and interior design elements in staff's cafeteria and then to grasp and analyze the present conditions of the staff's cafeteria for enterprises and financial organizations which has been built after 1990. The conclusion of his study can be summarized as follows : First it is desirable to locate employee's cafeteria on upper or top floor which has relatively good atmosphere. Second it is recommended to make overall atmosphere of employee's cafeteria impressive and in commercial restaurant. Third the separation of service circulation serveries and eating area is necessary. Fourth material for each parts should be easy to maintain and durable. Fifth more illuminance that the regulation is recommended and lighting fixture should be selected in terms of economics and maintenance. Sixth selecting bright and warm colors with partial application of accent colors is effective. Seventh furniture should be harmonized with the ambience of the space and required to be convenient and durable. Eighth to provide visual and auditory pleasure during eating it is desirable to equip the minimal A/V system. In addition diverse aspects such as improving employee's welfare caring for company the way of treating employee an boosting corporate images should be considered when designing staff's cafeteria and interior designer should be able to satis managerial aspects productivity and effectiveness as well as pursuing functional aesthetic facts.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.12
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• pp.1016-1022
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• 2001

This study presents the microstructure-electrical property relationship of reactive-sputtered Ta$_2$O$_{5}$ MIM capacitor structure processed by annealing in a vacuum and $O_2$ ambience. A microstructural investigation showed the existence of amorphous phase in as-deposited condition and the formation of preferentially oriented-Ta$_2$O$_{5}$ in $700^{\circ}C$ annealing. On annealing under the $O_2$ atmosphere, the Ta$_2$O$_{5}$ film exhibited the trend of its composition\`s approaching to stoichiometry from off-stoichiometry, analyzed by EPMA, the leakage current decrease and the enhanced temperature-capacitance characteristic stability. In the case of low temperature vacuum-annealing treatment, the leakage current behavior was stable irrespective of applied electric field. In the high temperature-annealed film at a vacuum condition, the electrical properties was observed to deteriorate. The results state that in Ta$_2$O$_{5}$ film annealed at $O_2$ atmosphere, gives rise to improvement of electrical characteristics in the capacitor were improved by reducing oxygen-vacancy and dandling Ta-O bond.-O bond.