• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• Journal of architectural history
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• v.29 no.4
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• pp.17-26
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• 2020

The planning acumen led by the crown prince stands out during the banquets that were held continually during the reign of Crown Prince Hyomyung around the late Joseon period from 1827 to 1929. If we examine the changes in banquet space during the period that Crown Prince Hyomyung ruled by proxy, the Jagyeongjeon(慈慶殿) in Changgyeonggung Palace, which was built during the time of King Jeongjo was repaired after the in 1827 during the reign of the crown prince and appeared in its changed form in Muja Jinjakin 1828. It is believed that the Jagyeongjeonwas expanded and repaired during the reign of Crown Prince Hyomyung to conduct banquets for important guests. Jagyeongjeon which was repaired during the crown prince's reign, is a space where banquets were continuously held during the three years that he reigned, and we can see that it is an important space for royalty where the authority of King Sunjo, Queen Sunwon, and Crown Prince Hyomyung was reflected. Yeongyeongdan(演慶堂) was a structure built in 1828, which is after the period when the Jagyeongjeonwas changed in 1827, and it is a space that emerged during the reign of the crown prince. Hwanchwijeong(環翠亭), which was constructed during the time of King Seongjong was changed after 1827 during the reign of Crown Prince Hyomyung and appeared in its changed form in Muja Jinjakin 1828. Hwanchwijeongwas the place where the Crown Prince Hyomyung stayed and planned banquets and it was repaired along with Jagyeongjeonin 1827. During his reign, the political intent of the crown prince was reflected not in superficial political spaces but in spaces where banquets were held and accordingly the main spaces for banquets and their related royal palace locations were changed or newly established. You need to briefly explain what this and Muja Jinjak are. New information is not provided in this paragraph. You have already established why the crown prince renovated the banquets and its significance in the first two paragraphs. You could just add "Jagyeongjeon(慈慶殿), Yeongyeongdan(演慶堂), and Hwanchwijeong(環翠亭) in Changgyeonggung Palace during his reign were changed and renovated during the time when the royal banquets of the 19th century were getting established. It was spaces that reflected the royal family and royal authority" to the end of the second paragraph and it would convey your intended meaning.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.490-501
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• 2019

This study is aimed at researching Gyobang Dance performed by gisaeng of Gyobang in the banquet of Tonshinsa in Yeongnam Jwa-do Province. For this study, Hae-haeng-chong-che, a collection of 28 travel essays written by Joseon Tonshinsa after visiting Japan, and a collection of literary works were analyzed. Joseon Tonshinsa used Yeongnam Jwa-do Province as a route to Japan in obedience to a royal command, and Yeongnam U-do Province as a way back to Hanyang after completing their missions. The country gave a huge banquet to relieve Tonshinsa's anxiety about the voyage and to pray for a safe trip. The banquets were concentrated in Yeongnam Jwa-do Province, the way down to Busan departing from Hanyang. Looking into Tonshinsa's records, it can be seen that Tonshinsa banquets took place in Andong, Yeongcheon, Gyeongju, Milyang, and Busan. Gyobang Dance performed at Tonshinsa banquets includes Geommu, Hwangchangmu, Cheoyongmu, Cheondo, Mudong, Ipchum, and Jungchum. Through Tonshinsa envoy, 'Jeseon Tonshinsa-gil' was formed in Yeongnam Jwa-do Province, and through Tonshinsa banquets, the artistry of Gyobang Dance was compiled. Nevertheless, present Yeongnam Jwa-do Province has remarkably less Gyobang Dance passed down in comparison to Yeongnam U-do Province. For this reason, there is a need to look into Gyobang Dance of Yeongnam Jwa-do Province. The purpose of this study is to closely examine the cultural and artistic characteristics of Gyobang Dance performed at Tonshinsa banquets in Yeongnam Jwa-do Province formed through Joseon Tonshinsa-gil.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.243-250
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• 1992

To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty banquet menu. 5. Terms related to food and cook were to food and cook were analyzed and were summarized on Table 1,2,3.

• Journal of architectural history
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• v.13 no.3
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• pp.7-19
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• 2004

This study is to comprehend the interior space of the Royal Palace in the 15th Century, the early years of Joseon Dynasty. The subject of this study is limited to the center of the Royal Palace, that is Jeongjeon(正殿, the royal audience chamber) and Haengrang(行廊, which encloses Jeongjeon on four sides and has many rooms). It is very important to understand the usage of the interior space because the architectural space consists of the space unified by the organic function of the interior and the exterior space. But there are few studies on the interior space of Jeongjeon and Haengrang at the Royal Palace. Therefore, the purpose of this study is to understand the interior space of those buildings. The result of this study is following. Haengrang has several uses such as a night duty room, a storehouse, a government office or a banquet hall etc. So the interior spaces were finished with various methods that were suitable for the use of each room, and the material of the floor were the ground, Maru(the wooden floor) or Ondol(the Korean traditional heating system) There were held many kinds of ceremonies in Jeongjeon, and the government officials could not enter the inside of that building and took part in the ceremony on the front court of Jeongjeon, except the men performing the ceremony. But the high ranking officials could enter the inside when King gave a banquet and there, they prostrated themselves before King. They sat down with their legs crossed on the ground floor instead of sitting on a chair. When King held tea ceremony with Chinese envoys in Jeongjeon, they sat on Gyoui(交倚, a kind of armchair). Then, the government officials performing the ceremony in Jeongjeon prostrated himself around the King and the Chinese envoys and others stood around them.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.8
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• pp.1322-1331
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• 2008

The purpose of this study is to design an official costume of Joseon Ginyeo in the scholar’s banquet in 16th century, thereby making correct historical animation, drama costumes, and various costume contents. Every Ginyeo in and wore a long yellow coat with short front edge. 'Dan-ei', Ginyeo’s court costume, had very similar shape except color and collar, therefore the size of Dan-ei was adapted to design a yellow coat for drama actress. Ginyeo’s Jogori in these paintings was wide and long enough to cover undervelly under the edge of yellow coat, but It was designed more slim and long for better appearence and comfortable movement in my work. A skirt of Ginyeo was designed with circumference of about 360cm and length of about 105cm according as a skirt style of Joseon ladies in 16th century. Ginyeo's Jam(hairpin) was consist of a vase, a plum blossom, and a lotus pattern. And, a wide underpants with a single suspender, portable pouch, Un-hae(women’s shoes) with low heel are needed for drama actress in the role of Ginyeo. In this design, it is very important to save an estimate and time, select suitable mordern fabrics, reform discomportable points, express a charater’s role, and make a trendy appearence.

• Conservation Science in Museum
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• v.28
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• pp.109-136
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• 2022

This study analyzes the , one of the three panels of 《Welcoming Banquets for the Governor of Pyeong-an》, a documentary painting of the late Joseon Dynasty, with the aim to identify the coloring materials used in the painting. The painting was first imaged at each wavelength in order to minimize the potential problems in the process of analyzing specific parts. This study applied X-rays to identify ink, gold, and organic and inorganic pigments and used infrared rays to find ink and copper-based pigments. It also applied hyperspectral imaging to distinguish organic pigments from black, blue, and green materials. It also analyzed spots selected for each color to identify the following materials: white lead (white), ink/indigo (black), a combination of red lead and cinnabar (red), pink dye, purple dye, iron oxides (brown), orpiment/dye (yellow), malachite/malachite and yellow dye/indigo (green), azurite/white lead and indigo/indigo (blue), indigo and cochineal (violet), and gold leaf (gold). It is expected that more efficient analysis will be made possible by securing a sufficient library for each wavelength.

• Journal of the Korean Society of Floral Art and Design
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• no.41
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• pp.61-92
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• 2019

We attempted to find the style of flower arrangement from the drawings of Uigwe and paintings of folding screens for the royal ceremonies of the late Joseon dynasty. In the pictures of the Uigwe and folding screens, we could see the linear, circular, and oval types Junhwa used to decorate the left and right sides of the throne placed in the center of main parish at the national banquet. There were also identified the Sanghwa which was used to decorate food on it, Jamhwa which was used to decorate head to be worn on the caps or hats, and Hwaga which was used to decorate the style supporting the large awnings at the national banquet. Hwaga was found, in the Musin Jinchan Dobyeong. In 1795, it was found that decorations on the floor, which are quite similar to the table decorations and modern space decorations, and flower shoot presented by king and flower decorations which were bound to the stick which was presented by king to country old men from Wonhaeng Eulmyo Jeongri Uigwe and Hwaseong Reunghaengdobyeong

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.544-555
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• 2007

The purpose of this study is to provide useful information for establishing efficient marketing direction of globalization and commercialization of Korean foods by investigating the performance(satisfaction) and importance of food-coordinators' role. The results of the survey are summarized as follows: The most influential improvement variable of Korean food for globalization was 'hygiene'(23.6%) followed by 'taste', 'price', and 'shape and color'. Interest degree about food-coordinators showed 3.68 points in 5 points, and necessity of food-coordinators' job and education was 4.15 points. Food-coordinators' quality for globalization of Korean food was "a skill should be excellent"(4.51 points), "it must be original troubleshooting ability."(4.43 points) and "It must be professional ethics consciousness."(3.99 points) in the order. They were highly important of "freshness of food"(4.75 points) and "cleanliness of food and tableware" (4.65 points) in terms of the quality of korean food for globalization. The role importance of food-coordinators for globalization of Korean food was 'ability of development of Korean dish and Korean menu'(4.22 points), 'coordinate ability for various Korean special diet'(4.14 points) and 'knowledge for wann welcome service that consider table manners, service method and other person(4.12 points) in the order. The most influential unsatisfied variable of food coordinators' role was 'consulting ability connected with management of Korean restaurant' followed by 'ability of presenting concept connected with restaurant development of Korean style' and 'production ability for banquet party plan and representation in a Korean style'. In terms of IPA analysis on food-coordinators' role for globalization of korean food, it was noteworthy that items with high importance but low performance included "ability of development of Korean dish and Korean menu", "event coordinate ability connected with a Korean-style dish", and "production ability for banquet party plan and representation in a Korean style".