• 아태비즈니스연구
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• 제11권4호
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• pp.135-148
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• 2020

Purpose - The purpose of this study was to find out the relation between wedding banquet service quality, customer satisfaction and loyalty focusing on upscale hotels in Korea. Design/methodology/approach - The primary data was collected through an online questionnaire to test hypotheses and investigate the objectives of the study. 89 questionnaires were collected as valid data to be analyzed. In order to test hypotheses, reliability, validity, correlations and regression analysis were accomplished. Findings - The findings of this study can be summarized as followed. Firstly, as a result of examining the relationship between perceived hotel wedding banquet quality and customer emotional satisfaction. Through this study, the perceived wedding banquet quality does not affect customer satisfaction. Secondly, emotional satisfaction on wedding banquets affects customer loyalty. Thirdly, it is found that the perceived service quality on wedding banquets can affect customer loyalty. Research implications or Originality - With the rise in selecting wedding venues, establishing an effective marketing strategy by practitioners is demanded in order to survive in competitive situations. However, research conducted on wedding banquets is insufficient so far. Therefore, this study was needed to conduct to widen the scope of the study.

• 한국조리학회지
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• 제13권2호
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.

• 감성과학
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• 제14권1호
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• pp.73-82
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• 2011

본 연구는 결혼 예식장 종류에 따른 서비스스케이프 배색 이미지를 호텔 예식 연회, 일반 예식장, 종교 결혼식장 간에 비교하여 분석하고자 하였다. 서울 및 경기 지역 20~39세 400명을 대상으로 직접 방문 및 우편조사를 실시하였고 315부를 분석에 사용하였다. 통계 분석은 SPSS/WIN 17.0을 사용하였고, 신뢰도 분석, 요인분석, t-test, 분산 분석 등을 실시하였다. 요인 분석 결과 결혼식장 배색 이미지는 경쾌함, 고상함, 은은함의 3개 요인으로 분석되었다. 크론바하 알파값이 조사 도구의 신뢰도 분석을 위해 사용되었으며, 0.7 이상을 나타내어 적합하게 나타났다. 결혼식장 배색 이미지 분석 결과, '깨끗한'이 3.60으로 가장 높게 나타났으며, '온화한' 3.50, '은은한' 3.38 순으로 나타났다. 결혼식장 배색 이미지에 대한 결혼식장 유형별 차이를 분석한 결과 통계적으로 유의한 차이를 나타냈으며, 배색 이미지 중 '경쾌함' 요인은 일반 예식장이 3.00, '고상함' 요인은 호텔 결혼식장 3.64, '은은함' 요인은 호텔 결혼식장에서 3.60으로 가장 높게 나타났다. 결혼식장 배색 이미지에 대한 인구통계학적 차이 분석 결과, 성별, 결혼 유무, 한달 총수입에 따라 통계적으로 유의한 차이가 나타난 반면, 연령, 학력, 직업에 따른 차이는 나타나지 않았다. 본 연구 결과는 결혼식장 색채 마케팅 연구의 기초 자료로 활용될 수 있을 것으로 기대된다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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• pp.159-162
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• 2008

The main consumers of wedding market are young people. They prefer differentiated and unique wedding and with the deregulation of using five-star hotels as wedding spaces in 1999, the wedding market has entered into an era of new competition. Under the background like above, this study tries to provide the basis for the effective and systematic interior coordination of wedding spaces. For this study, large banquet halls at 16 five-star hotels in Seoul were selected. Theoretical and field examinations, and interviews were conducted. The elements of wedding space include the architectural elements of floor, walls, and ceiling and lighting, color, fabric, table setting, and flower coordination. This study found that uniformity or repetition is used for the walls while modules are used for the ceiling. Unlike the past, LED is used for lighting to create diverse colors and the range of colors used has been broadened. In addition, fabric, table setting, and flowers are used actively to create overall atmosphere of the space. When these elements are aggregated and analyzed by hotel for interior design style, Hotels H and S have modern style, Hotels L and P have elegant style and Hotel IP have classical style.

• 한국식생활문화학회지
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• 제1권1호
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• 한국조리학회지
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• 제14권2호
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• pp.46-60
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• 2008

In the hotel industry, there are the production and consumption of services at the same time, considering direct contact between employees and customers. In this respect, this study was conducted based on more practical factors to grasp employees' feelings and conflicts. The results of this research are as follows. First, individual conflicts among hotel banquet employees influence devotion to the organization which has a direct effect on performance of management. Second, such devotion is closely correlated with the factors of the performance of management. Finally, managing employees' conflicts is the key factor to promote the performance of management. Under these circumstances, there should be more concern in solving problems among employees and special pro-grams for promoting job satisfaction and devotion which bring about more profits as well as a sense of achievement.

• 건축역사연구
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• 제29권6호
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• pp.79-88
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• 2020

During the Joseon Dynasty, the rituals that were celebrated in the palaces were mainly held inside the palace and in the courtyard of the palace. Mats were spread on the floor of the place where the ritual was held. The mats spread in the Joseon Dynasty rituals divided the space in various ways, and in particular, they were spread in a certain form in the spaces of royal wedding, customs, and court banquet. Mats were the primary physical element that divided the royal ritual space of the Joseon Dynasty, and functioned to elevate the general space to the ritual space. In the ritual space, mats were spread inside the palace, and divided the courtyard of the palace into left and right in a symmetrical form to distinguish the hierarchy of the participants. Mats with special and white patterns were spread in the external ceremonial space and mats with flower and colorful patterns were spread in the internal ceremonial space. This was the subdivision of the Confucianism's male-female division through the mat. The pattern of the mat that divided the space of the royal family elders also meant longevity to reflect the filial thoughts of the Confucianism through the mat. Mats were a physical element for subdividing the royal family and the participants in the hierarchy of the space where the ritual is held, and it also performed a subdividing function between the royal participants. In other words, in the Joseon Dynasty ritual space, mats were temporarily spread while the ritual is being celebrated and functioned to elevate the space to a ritual space. It is confirmed that the fact that the mats were temporarily spread to divide the space into the hierarchies according to the status and were subdivided into colors and patterns to perform the function to reflect the subdivision of the royal family according to Confucianism and the statue of filial piety in the ritual.

• 가정과삶의질연구
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• 제28권1호
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• pp.131-143
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• 2010

The purpose of this study is to understand the living culture of transnational married women and to analyze the out door play of children in their hometown. The data was collected through observation from 27th June to 7th July 2008 in Jian, Jilin Province China. The children's play and lifestyles were observed, and data pertaining to the culture of the people were collected by a teacher and staff. We also visited the residents for housing information. The results are given below. 1. They dressed in Korean clothes on festive days and the boys put on a hood. They had eating habits which included cooking for themselves or buying semi-manufactured goods but did not use, instant food. The housing habits involved a combination of cooking and heating by Korean floor heating system(Ondol). They utilized outdoor space to grow vegetables. Those with a fulltime job(teacher) preferred to live in an apartment but an apartment was too expensive. Public utility charges and traffic expenses were cheap. 2. The main festive days are the lunar New Year's Day and Chuseok. The children returned home and enjoyed the festive day with their parents. The language used are Korean language and Chinese. Some Korean words and phrases in Jian Joseonjok have different meanings as compared to how they are used in Korea. A capping ceremony did not to celebrate becoming an adult from an adolescent. Couples performed a wedding ceremony at a wedding hall attended by their parents and invited relatives from both families. The relatives gave the couple a wedding gift. They did not go on a wedding trip as it was not affordable but instead spent their wedding night at a hotel in this culture. When someone dies, they bury the body after cremation. They perform a memorial service for three years on the birthday of the departed. They have a banquet on the 60th birthdays with their relatives and neighbours and are typically presented with a carp for longevity. 3. They understand capitalism and therefore send their children to school to improve their social position. The Korean and Chinese languages are required subjects in school. The students choose a second language(English or Russian). They prefer English class but at the time of this study an English class was not offered at the school in Jian Joseonjok. Therefore the children entered a Chinese school. 4. The children play outdoor games such as Y$\acute{a}$o J$\grave{i}\bar{a}$(要家), X$\grave{i}$ang g$\grave{i}$(象棋), T$\grave{i}\grave{a}$o p$\acute{i}$ j$\grave{i}$n(r)(跳皮節), D$\grave{o}$uch ing g$\grave{u}$n 凍冷根, B$\bar{e}$i B$\bar{e}$i 背背, and soccer. They play games according to the season.

• 박물관보존과학
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• 제29권
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• pp.1-32
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• 2023

국립중앙박물관이 소장하고 있는 필자미상회혼례도(筆者未詳回婚禮圖)(덕수6375)는 회혼례의 장면을 그린 다섯 폭의 화첩이다. 회혼례는 부부의 혼인 60년을 기념하여 혼례식을 다시 행하며 주변의 축하를 받는 기념행사로, 이 화첩에는 전안례, 교배례, 헌수례, 접빈, 중뢰연의 장면을 기록하였는데 인물과 건축물, 여러 가지 기물 등을 섬세한 필치로 세밀하게 묘사한 회화 자료이다. 제작 기법 연구를 위해 현미경, 적외선, 엑스선 조사와 함께 초분광영상분석이 사용되었다. 비가시영역에 대하여 밑그림 확인, 색상에 따라 사용된 안료와 염료를 구별하고자 하였다. 엑스선형광분석으로 안료의 성분을, 자외선-가시광선분광분석으로 염료의 종류를 판별하였다. 현미경 조사를 통해 확인된 회혼례도에 사용된 직물의 재료는 섬유의 꼬임이 거의 없는 생견사이며 평직으로 제직된 평견직물로 확인되었다. 초분광영상분석과 엑스선형광분석, 자외선-가시광선분광분석으로 백색은 연백, 흑색은 먹으로 확인되었 다. 적색은 주토, 진사, 진사와 연단 혼합, 갈색은 주토 및 유기 염료, 황색은 등황을 사용한 것을 알 수 있었다. 녹색은 쪽, 석록, 크롬그린과 황화바륨, 청색은 석청, 회청, 쪽으로 확인되었다. 자색은 쪽과 연지충 혼합으로 추정되었고 금색은 금분을 사용한 것으로 나타났다. 초분광영상에서 보존처리 영역을 식별하여 손상부분과 보존처리부분 등을 구분할 수 있었다.

• 영어영문학
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• 제57권1호
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• pp.171-190
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• 2011

Shakespeare's plays deploy an interesting array of food signs in a way to illuminate the historical process of what Stephen Mennell has described as "the civilizing of appetite"-a process in which the changes of food choices and eating habits took place in response to the changes in people's way of life and personality structure over the long-term modern period since the middle ages. Shakespeare's plays suggest that the civilizing of appetite in early modern England was heavily affected by the forces of social mobility as well as the nascent market economy. The Capulets' costly preparation of Juliet's wedding banquet is a showcase of conspicuous consumption which was a structural necessity for the ruling class in Shakespeare's time. Some fifteen years later, the same kinds of foodstuffs are included in a shepherd's shopping list for the sheepshearing festival in Winter's Tale. This is a significant coincidence to prove that food was an important source of emulation and contest among different social classes; and that the rich diet of the upper class gave impetus to social mobility. The Elizabethan subjects, especially among the elite noblemen, were interpellated by the ideology of food that equated the quality of food and the eater's social identity. Faced with bankruptcy as a consequence of his extravagant consumption habit, Bassanio in The Merchant of Venice testifies to the gripping ideology of food onto early modern people, while Poor Tom in King Lear presents a comic parody of the rich people's conspicuous waste. Also in Coriolanus and The Merry Wives of Winsor, Shakespeare uses food as a metaphor for class-motivated social struggles.