• Korean Institute of Interior Design Journal
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• v.18 no.5
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• pp.156-163
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• 2009

Retail space itself could be one of the marketing strategies, through creating space, and communicating brand identity. Especially for innovative products, such as mobile technology products, store is not just to sell products but to provide experiences so that users can fudge usefulness of products and reduce uncertainties to adopt the products. The purpose of this study is to investigate how environmental features and physical artifacts contribute to promote experiences of innovative products in stores and how physical environment help to establish brand identity. For this study, site visits, observation, and literature review were conducted. For case studies, three retail spaces (Apple, Iriver, Sony) and one service space(TTL) were selected. Compared to the service space, three retail spaces have more transparent and open store front design characteristics. For the experiences of shoppers, products displayed in a radial shape, round shape, column shape, and around peripherals of the stores. A service oriented space, TTL zone is differentiated from three retail spaces in terms of layout, store front design, and experience areas. Compared to the traditional stores selling innovative products, the case stores showed more warm atmosphere using various shape, wood materials, lighting fixtures and furniture.

• Korean Institute of Interior Design Journal
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• v.24 no.6
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• pp.183-191
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• 2015

The servicescape of a hotel means the physical environment in which a service is produced and consumed. The users perceive the quality of the service and their inner response affects their satisfaction or behavior such as repurchase. Servicescape has been addressed mainly in marketing as a strategic element of service marketing research. The aim of this research is to find out which dimensions of servicescape is required in hotel facilities and to identify servicescape of tourist hotel in Seoul. For this study, questionnaire survey with facilities users and site research were used. Servicescape factors were derived cleanliness, convenience, aesthetics and ambience. According to case study, the most significant servicescape need for hotel facilities was cleanliness. Therefore, facility managers must continuously manage the facilities. In terms of convenience, layout of guest bathrooms and furniture was the important indicator of servicescape. Facility aesthetics play an important role as differentiation from competitors. By providing a customized design, customers choose hotels that best satisfy their needs. It is important to recognize that ambience can be controlled to a large extent by facility management.

• Journal of Distribution Science
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• v.17 no.2
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• pp.25-34
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• 2019

Purpose - This research strives to analyze and investigate customers' perception of the dimensions of service quality at retails in Makassar Municipality of Indonesia Country. This research tries to present its results empirically, which might be helpful to prepare a strategy to improve the service quality at retail companies. Research design, data, and methodology - The research uses Parasuraman's in 1985 unmodified SERVQUAL approach. This research is conducted using a questionnaire by purposive random sampling with 150 housewives customers who are met while they are shopping. The object of the study included several retail companies such as Alfa Mart, Alfa Midi, and Indomart operating in Makassar, Indonesia, which has been serving in 2017. Analysis was conducted by quantitative descriptive analysis, measurement of variable dimensions on the questionnaire using a Likert scale, and using cartecius graph and quadrant graphs to determine the gap size of each variable. Result - This research finds that the tangible and empathy dimensions such as product layout and lighting condition should be prioritized, and the empathy dimension whose gap value is too prominent such us peak load time condition and problem-solving adjustment. Conclusion - The second priority is responsiveness dimensions, and the last priority is reliability and assurance dimensions.

• Fashion & Textile Research Journal
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• v.11 no.5
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• pp.732-740
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• 2009

The purpose of this study was to classify consumers by orientation of clothing shopping and to analyze the type of preference store and recognized environmental elements of clothing shop. This survey was carried out through questionnaires of 312 females(Busan region) in their twenties and the data were analyzed by using Factor analysis, Cluster analysis, one-way ANOVA, Duncan test as a post identification and ${\chi}^2$-test. The results of this research can be summarizedas follows: First, orientations of clothing shopping consisted of pleasure shopping orientation, planned shopping orientation, brand shopping orientation, and information of store orientation. The respondents were classified into four groups by these characteristics: high interested shopping group, brand-oriented shopping group, low interested shopping group, and unplanned shopping group. These groups had different type of preference store and there were significantly different preferences among department store, brand agency and regular discount store. The recognized environmental elements of clothing shop were service policy, store atmosphere, store layout, trend of products, product variety, freedom of shopping, and reception service. The groups by characteristics of clothing shopping had different attitude regarding those factors. Especially, they are susceptible to store atmosphere, trend of products and reception service. There was the correlation between type of preference store and environmental elements of store and mainly recognized environmental elements of clothing shop had differences according to type of store.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.477-492
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• 2003

The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.57-80
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• 2004

Resort Hotel Rate System was first introduced as an official guideline after Tourism Promotion Act, which enables the secretary of transportation to rate resort hotel by its facility and accommodation, was enacted on January 18, 1971. And the system was modified time to time to what we currently have after numerous revisions. However, the system has made a slow progress compare to the other countries system and have shown many potential problems that need to be improved. There is a problem that it is not even clear whether the act is as effective to apply it to rate any resort hotel in reality. The hotel rate system was first introduced in 1970's and changed ever since, and it also changed the private organizations to audit the decision. However, unlike the hotels in other countries, our hotel rating system is not focus on the customer's service and informations. It focus on the hotel's quality so that cause the problem whether the hotel is for customer or not In other different countries, they have some specific standard for evaluation of customer service based on customers' reference or needs. However, there is no evaluation part concerning on customer service in Korea. Also, even the hotel rating system is not based on the hotel waitress or waiter's service part. It means the system is almost focus on the hotel's qualities. Therefore, customer who needs hotel service, can not trust whether they can choose the hotels which gives the right informations and good quality services. Although hotel's physical layout is important, the service part is also important for evaluating the hotel entirely. There are a lot of things to develop and to be changed in order to develop tourism industry in the process of decision about Hotel's level in Korea Thus, this research will summarize some problems which are revised through the former research of hotel's level. And it will compare the system of hotel's level between Korea and developed countries in hotel industry Additionally, I will show current tourism industry in Korea. Finally, I suggest the improvement proposal for the level system of hotel in Korea and process of this system in the future.

• Journal of The Korea Institute of Healthcare Architecture
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• v.23 no.1
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• pp.37-46
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• 2017

Purpose: There is little information about China's medical service system and health care facilities in Korean medical architecture papers, which is inconvenient for scholars engaged in medical building research and comparison. Futhermore, the transformation of the notion of health and the ascension of the service needs show the lack of medical function, and then make functions of hospital construction are always in the state of dynamic renewal. Therefore, the purpose of this study is to analyze the Chinese medical service system and general hospital related laws and regulations for future research to provide effective analysis of data, and find shortcomings. Methods: This study was conducted by a research on law and regulation of China's medical service system and general Hospital. Results: At present hospital construction in China is in the period of rapid development and it exposes the layout of medical health facilities is not reasonable and the service does not reach the designated position and so on. Overall, it requires more detailed guidelines to enhance the quality of medical health services. Implications: It is expected that the research of this paper will provide effective reference for future research on Chinese medical architecture system and medical facilities, and can promote and perfect the construction of Chinese medical architecture theory system.

• Journal of the Korean Institute of Rural Architecture
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• v.13 no.1
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• pp.1-8
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• 2011

This aim of the study is to investigate the plan and elevation types of existing way stations built in the early 20th century Korea, focused on Choong-ang, Donghae-nambu, and Kyung-jeon line of the railroad tracklines. The plans and elevations are drawn up and analyzed based on literature data and aerial photographs through the survey. These way stations are classified into various types by room layout and front elevation. The basic plan types are composed of waiting room, station service room, and administration. The station service room has a train operation room in the projecting part of corner. This room has windows on every side to see in and out of train. There are the enlarged, extended waiting room types, and linear types in the other plan types. The waiting room is lied on the right side, and has a gable roof in elevation. The elevation types are classified with side and centralized, and so on by the placement and shape of gable roofs. The basic elevation types have gable roofs in sides lied on the waiting room, and these types are transformed into centralized types by extension of waiting room The others are the linear types without gable roofs and the unusual roof types in appearance.

• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.157-166
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• 2013

The purpose of this paper is to develop and test a conceptual model of purchase intentions, positive emotion, and e-servicescape that is defined as the online environment factors that exist during service delivery. Survey research method was used to gather data regarding consumers' perceptions of e-servicescape. Surveys were administered to 681 college students who experienced purchasing fashion products on the Internet. The results showed that e-servicescapes perceived by fashion consumers were composed of three dimensions: (1) Aesthetic appeal, (2) Ambient conditions, and (3) Layout & functionality. These dimensions of e-servicescape influenced consumers to lead positive emotions and purchase intentions. Additionally, positive emotions constituted a key variable for the purchase intention of fashion products during online exchange. The study revealed that consumers' interpretations of online environments exerted a powerful influence over positive emotion and purchase intentions. Also, it strongly endorsed the view that the purchase intentions of customers were linked to the extent to which they feel positive emotions by the e-service provider. This study provides insights into how consumers' interpretations of e-servicescape affect their subsequent positive emotions and ultimately their intentions to purchase. The findings of this study also have numerous implications for both services managers and internet developers related to fashion products.

• Journal of the Earthquake Engineering Society of Korea
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• v.20 no.3
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• pp.181-190
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• 2016

The objective of this study is to apply performance-based seismic design to high-rise apartment buildings in Korean considering collapse prevention level. The possible issues during its application were studied and the suggestions were made based on the findings from the performance-based seismic design of a building with typical residential multi-unit layout. The lateral-force-resisting system of the building is ordinary shear walls system with a code exception of height limit. In order to allow the exception, the serviceability and the stability of the ordinary shear wall structure need to be evaluated to confirm that it has the equivalent performance as the one designed under the Korean Building Code 2009. The structure was evaluated whether it satisfied its performance objectives to withstand Service Level and Maximum Considered Earthquake.