• Journal of the Korea Furniture Society
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• v.28 no.4
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• pp.355-361
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• 2017

Indoor noise environment is an important factor when it comes to occupants comfort, especially in cafe. Results of the survey, 33.9% of occupants were feel unpleasant and sensitive about noise environment. Noise in cafe fluctuate depending on the finishing of both wall and ceiling, volume of the room, and the number of occupants in the room. Therefore, the noise meter device was used for measurement of various under conditions. Also, the subjective assessment of occupant noise was conducted through questionnaires. When the interior finish was exposed concrete, the maximum value of the noise measurement was 66.6 dB and the minimum value was 63 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 5.43 and 4.96 point of 10 point of noise and echo, respectively. Otherwise, the interior finish was gypsum board, the maximum value of the noise measurement was 73.8 dB and the minimum value was 60.4 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 3.88 and 3.95 point of 10 point of noise and echo, respectively. The results of the study showed that the noises and echoes in the cafes were lower than when did not.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.78-86
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• 2015

Nowadays, there has been a trend about drinking coffee due to remarkable expansion of market, but the market is occupied by less franchise cafes having a lot of branches, and small private cafes are just few percentage. On other aspects, there will be a good effect of more active economy when private cafes are more active through this domestic situation of market which has the high rate of private business. Therefore, it is necessary to research design of fasade and especially fixed features on private cafes located in Busan Jeonpo cafe street by maketing of sensibility. firstly, there is the analysis about trends and features of fixed factors, and secondly, there is deep analysis about structural. and decorated factors. Furthermore, as a result of the analysis of similarities and differences, the variations in the design of private cafe will be understanded. whenever structural and decorated factors are balanced, for the design is more worthy, there will be formed basis of analysis in trends. In addition, the basic data research which includes anaysis and comparisons in structural and decorative factors will be used to improve appropriate design.

• The Journal of the Convergence on Culture Technology
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• v.9 no.4
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• pp.693-697
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• 2023

As of 2022, dessert cafe trends are changing faster, customers' needs are becoming more demanding, and Koreans' consumption tendencies are changing rapidly, so this study investigates servicescape and customer engagement factors for dessert cafes through big data to identify servicescape and customer engagement factors.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.

• Korean Institute of Interior Design Journal
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• v.22 no.3
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• pp.91-99
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• 2013

It is easier to objectify the designing process with the analysis of how users perceive any space depending on the purpose of space visiting in the interactions of them and images. This study analyzed the observation characteristics perceived through observation frequency and time depending on the purpose cafe customers to understand what effect the design factors constructing the space has on the observation characteristics which are the results obtained as information through visual perception. The followings are the results of this study. First, The time range for searching or wandering and the observation characteristics could be estimated by the meaning of observation time by grade with the setup of time-range out of the distribution of sections. Second, at the time distribution by section, when there was intention, the observation time was found to have higher occupation. Third, though the higher section frequency is likely to have more observation time, the grades of II/V had higher frequency of [Intention] and the time had higher [Non-Intention], which revealed that there is a tendency for the observation characteristics vary in a large degree depending on whether there was intention or not. Fourth, by the application of the observation characteristics of each grade for interrelation analysis depending on whether there is any intention to the space of cafe, the detailed space characteristics could be compared with observation tendency. The difference of obtained information has an effect on obtaining perceived information, and since the intention may affect any information which is obtained, it is necessary for design information suitable to visit purpose or users' observation intention to be transferred in the process of designing. Analyzing the effect of any change to designing factors on the sight inducing intention and synchronization will help to understand the emotional design focused on users.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.70-77
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• 2013

This study has analysed the composition elements in a cafe space where visual transfer-elements are filled and the perceptual characteristics of facade designs with the purpose of drawing any important elements to advertisement and their related items for uniqueness of designs. For the analysis of the perception process shown in the consecutive situations of observing and visiting cafes, the cafe facade was grouped and stereotyped for the analysis of perceptual characteristics and significant composition elements for better designing of cafes through survey with representative facades as subjects. The conclusions from this study are the followings. First, for the uniqueness specific to cafes to be integrated into facade, memory was chosen first as the most significant advertisement factor followed by interest as with male and attention as with female. The memory has much to do with furniture and finishing material of Clause (4), Chapter 4.1 and the types having effects on perception of Clause (1) and the atmosphere having effect on that of Clause (2) were found to be major factors to attention and interest. Second, it was found out that women preferred horizontally stable partition and men clearly divided facades. The factor of shape was observed first among the constituents of facade followed by color. There was no difference with 'shape' between men and women and color was found to be a space constituent having a lot of effects on women. Third, the memory of experience from visiting a cafe was very likely to offer the motivation of visiting it again, on which furniture had the most effect followed by finishing material and color. Such elevation elements as facade and logo were found not to have effect on the memory or the re-visit. Any intention of visiting again seemed to be influenced by such comprehensive images as atmosphere rather than by any concrete facade, furniture, or appliance. From the above viewpoint, facade design should have any uniqueness or impressive feature as well as the effect of making passers-by drop in and attracting them into the shop. The analysis of attributes of facade constituents revealed that the abstract images in addition to the configuration of facade had much to do with interest or behavior.

• Journal of Environmental Health Sciences
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• v.45 no.2
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• pp.164-172
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• 2019

Objectives: This study's purpose is finding children's activity spaces that demand environmental safety management. Methods: The method of this study is analysing children's life patterns based on a questionnaire survey. Results: This study analyzed children's life patterns through a questionnaire survey. In total, 2,447 questionnaires were provided to analyze children's life patterns. The results of the questionnaire indicated a highly simple form because many children generally stayed in their home (66%) or nursery facility (2%). In the case of other facilities, playground was ranked first and amusement park was ranked second. In addition, kids cafe (including play facilities installed in shopping centers, etc.), library, and internet cafe were among the responses. Conclusions: The priority for new high-maintenance children's activity spaces are academy (rank 1), kids cafe (rank 2), indoor playground (rank 3).

• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.30-40
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• 2016

This study analyzed the attention concentration tendencies of one(1) subject who showed convergent exploratory acts actively through the gaze-brainwave measurement experiment of cafe space images and our research findings are as follows. First, the areas of interest (AOIs) that the subject gazed visually by paying attention to it and concentrating on it at a cafe space include counter&menu area, sign area, partition area, image wall area, stairs area, and movable furniture area, and built-in furniture area: seven areas in total. Second, conscious gaze frequency appeared the highest in counter&menu area, and conscious gaze appeared more later than in initial times. Third, conscious gaze pattern was divided into the zone that explored various areas dispersely (distributed exploratory zone) and the zone that explored between particular areas concentratedly (intensive exploratory zone). Fourth, as a result of analyzing the brainwave attention concentration, it was found that the attention concentration in prefrontal lobe (Fp1, Fp2) and frontal lobe (F3, F4) rose to a higher level in the zone of 15 to 16 seconds and this time zone was considered to be a zone where gazing at counter&menu area was very active. In addition, the attention concentration appeared higher in the initial zone than in the later zone, among the entire experimental time zones. Finally, as a result of analyzing the changes in activation by brain portion of the SMR wave expressed when maintaining the arousal and attention concentration, it was found that the right prefrontal lobe and the frontal lobe became activated in the time zone when the intensive exploration of "counter&menu area" and "movable furniture${\leftrightarrow}$built-in furniture area" had occurred and the time zone when the intensive exploration of "image wall${\leftrightarrow}$partition area" and "counter&menu${\leftrightarrow}$sign area" had occurred.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.309-321
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• 2021

In this study, we proposed a hierarchy process analysis model for Kiosk known as technology-based self-service, In addition, we deduced the selection factors based on the literature review and calculated the weight of the factors. To estimate the priorities of selection factors, we used the data collected from consumers who have used Kiosks at cafe or fast food restaurant. The results of the study showed that the convenience among the factors in the first stage, consisted of safety, design, convenience, informativity, and responsiveness, revealed the most important factor in both cafe and fast food restaurant. Synthetic calculation of the first stage factors and the second stage factors showed that simple procedure was the most important factor. The results of comparing the priorities between cafe and fast food restaurant showed that consumers assessed their priorities differently in simple procedures, nutritional information, and fast menu provision.