• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.50-53
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• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• Clinical and Experimental Reproductive Medicine
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• v.10 no.2
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• pp.39-47
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• 1983

The XI World Congress on fertility and sterility was held during 26th June-2nd July 1983, in Dublin, Ireland. The general view and impression of the congress are as follows. Scientific Programme 1. Main sessions were consisted of a keynote speaker 30 minutes with 4 supporting speakers for 20 minutes each, followed by discussion between the panelist and audience. 2. Related communication sessions were consisted of a series of 10 minutes papers and 5 minutes discussion. 3. Workshop sessions had a free wheeling time-table of audience/expert interaction, subjects concerned day to day practicalities of fertility and sterility. 4. Special symposium sessions had contributed from a number of invited experts in a particular field under discussion. 5. National society symposium sessions were organised and ran by fertility societies affiliated to IFFS. 6. Meet-the-authnr poster sessions, Film and Video sessions, Medical and industrial exhibitions are also introduced here. Business Programme 1. The meeting of executive and scientific commitees IFFS were held on June 26th, July 1st, and general assembly on June 28th, and July 1st. 2. Accreditation : IFFS Dublin 83, is recognised for 32 cognates formal learning by the American College of Obstetricians and Gynecologists. Social Programme 1. Dublin city orientation tour, welcome reception, Opening and closing ceremonies, evening of traditional Irish entertainment, Irish night at Powercourt Town-house Center, the banquet, State reception-(hosted by Minister of Health and Social secretary at Dublin Castle, and by the Lord Mayor of Dublin at National Concert Hall)-are introduced briefly in this paper. 2. The congress tour;, such as Georgian Dublin and shopping tour, Garden of Ireland tour, Boyne Valley tour and Curragh of Kildare tour were prepared during congress. 3. After closing the congress, for some of delegates an opportunity to sample, A taste of Dublin, such as Abbey theater, Abbey tavern and Jury's Cabaret etc were available.

• Journal of architectural history
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• v.22 no.4
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• pp.19-34
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• 2013

The founder of the 'Paik In - Je House in Ga Hui Dong' in the Bukchon Hanok Village was found as Han Sang- Ryong (1880.11.14. ~ 1947.?) and the time when it was built was by the late June in 1913. Han Sang Ryong was the director of the HanSung Bank during the Japanese colonial period and he was the industrialist in the management committee and the economy coordinator in the economic area. The way how he could accumulate the huge amount of money was because his Uncle Lee Yoon Yong and Lee Wan Yong brothers were participating in various concessions under the protection of the colony government such as Chosun colonial government. Through seven years of preparation for building the mansion, the social function he presented to his house was 'the house built for the banquet hall'. He invited many celebrities of politics and economy to this house and built his fundaments for his social activity through interactions. To solve the construction concept, he used the way of 'duplicity and juxtaposition', and his mansion was reborn as a modernized urban Hanok through the reinterpretation by his program out of the old Confucian rules. Han Sang Ryong's mansion is significant and valuable in the period since it was a pioneer in challenging the creative housing in the developing stage of Hanok in early modern era, and the highest social level people were trying to show off through the Hanok as a product.

• Journal of the Korean Society of Costume
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• v.64 no.4
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• pp.162-175
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• 2014

This study focuses on Korea's traditional-style soryebok, in terms of its foundation, progression, and structural features. The research methods employed here include literature analyses of relevant laws and an official daily gazette, and practical analyses of artifacts and photographic documents. Especially, the artifacts of heukdannyeong(black uniform for officials with a round neck) in the form of chaksu(tight sleeves) were examined, which was regulated as soryebok in Eulmiuijegaehyeok. The term "soryebok" firstly appeared in "使和記略"(Sahwagiryak) written by Park Yeong-hyo, a foreign envoy to Japan, in 1882. Emperor's invitation written in the book asked him to wear daeryebok at the ritual and soryebok to the banquet. Soryebok was not adopted in Gapshinuijegaehyeok in 1884. However, several illustrated documents of the modern banquets at that time reveal that sabok, which was included in the 1884 reform, was used as soryebok. According to the Gapouijegaehyeok in December 1894, courtiers were required to wear heukdannyeong as daeryebok, and add juui(topcoat) and dapho(sleeveless coat) as tongsangyebok when they visited the royal palace. In Joseon's first daeryebok system, the term "tongsangyebok" that had been used in Japan was employed before soryebok was used. According to Eulmiuijegaehyeok in August 1895, the term "soryebok" originated from a costume ritual for courtiers of the Joseon Dynasty. Soryebok featured heokbannyeong chaksupo, samo (winged hat for officials), sokdae(belt), and hwaja (shoes for officials). There are around 24 artifact pieces of heukdannyeong in the form of chaksu(tight sleeves) in the following locations: garments of Prince Heungwangun and Wansungun, the court artifacts, Korea University Museum, Yun Ung-ryeol's family housed at Yonsei University, and Kyungwoon Museum. Artifacts have mu(godet) pulled back and a topcoat-like triangular mu. In conclusion, heukdannyeong, traditional-style soryebok has significance in the history of modern dress because streamlined traditional clothes and newly introduced Western dress system were able to be combined.

• The Journal of the Korea Contents Association
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• v.9 no.8
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• pp.412-422
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• 2009

With the development of the Internet, online community has been made possible to buy a product in hotel industry. It is expanded gradually the customers buy various banquet services as well as guest rooms or restaurant use. From the 1950s, research has been conducted on trust and various study is achieved in connection with in social psychology or industry marketing. But there is much to be desired on research on trust in on/off-line company and customer's repurchase intention. Verifying the study model and hypothesis established through proceeding research, we would like to know that whether trust in on-line basis can be connected with the trust that already formed about the hotel in off-line basis. Furthermore, how on-line and off-line trust made in hotel industry can affects to customer's repurchase intention. The trust between on-line basis and off-line basis in hotel industry is mutually related. The trust based on off-line hotel company also affects to customer's repurchase intention. But, on-line trust in hotel industry is not related to the customer's repurchase intention.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.144-151
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• 2005

This study examined food culture appearing in Giroyeon paintings in the late Chosun Dynasty (early $17^{th}{\sim}l9^{th}$ century), a period under political and economical difficulties in overcoming frustrations and looking for self-restoration methods after Imjinweran$(1592{\sim}1598)$ and Byungjahoran$(1636{\sim}1637)$. Paintings related to Giroyeon include Lee Gi-ryong's $(1600{\sim}?)$ painted in 1629 under the reign of King Injo $(1623{\sim}1649)$, painted jointly by Kim Jin-yeo et al. in 1720, the first year of King Gyeongjong $(1720{\sim}1724)$ and Kim Hong-do's painted in 1804 under the reign of King Sunjo $(1800{\sim}1834)$ in the early $19^{th}$ century. These paintings over three centuries of the late Chosun show changes in the character of Giroyeon, food culture and tableware culture, etc. According to these paintings, the character of Giroyeon was expanded from a feast held for high civil officials to a banquet comprehending general civil servants. These paintings show Hyangeumjueui, which means the decorum of respecting and sowing the aged men of virtue with alcohol beverage, table manner, seated culture represented by cushions and mats and individual-table culture. In addition, the expansion of demand for sunbaikja and chungwhabaikja and the diversification of vessels and dishes are demonstrated in Giroyeon paintings after Imjinweran in 1592. in this way, Giroyeon paintings show the historical characteristics of the late Chosun Dynasty, such as the collapse of Yangban-centered political system, the disintegration of the medieval system due to the emergence of the Silhak and the diversification of food culture.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.536-543
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• 2003

The Chosun Dynasty in the $18^{th}$ century was a period of revival for science, art, and culture, bringing about Silhak(practical science), a new trend in the history of Chosun thoughts. In the history of fine arts, realistic landscape paintings and genre paintings were popular as realism became prevalent. From the aspect of food culture, in particular, the luxurious and elegant Korean-styled food culture was completed during this period. Iwanwasuseoksihoedo was painted by Jeong Hwang (1735-1800) in 1789, depicting a banquet on an elder's $60^{th}$ birthday. It is classified as a genre painting in the late Chosun Period but it contains things that comes into our heart, which are white porcelain with blue celadon pictures, white porcelain bowls, busy atmosphere of a banqueting house where food is being carried in a hurry and elders' serene appearance. All these things show the abundance of life, the room and comfort of old ages, and the beauty and relish of life in the well-arranged living ground. Hoehonyedo was painted on an elder's $60^{th}$ marriage anniversary by an unknown artist presumably in the $18^{th}$ century is a painting as realistic as a documentary photograph. The work gives viewers pleasure and comfort because it describes not a mighty clan but the superb later years of an official who had lived right and upright life. In the aspect of food culture, it displays the food culture of the splendid sixtieth marriage anniversary of a Korean official through noble etiquette among family members, seat planning, unique table culture and high quality tableware including white porcelain with celadon pictures and pure white porcelain.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.1
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• pp.139-153
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• 2013

The purpose of this study was to consider the kinds and features of costume and fabrics of the early Koryo period which are mentioned in the records of costume system, royal presents and diplomatic articles at that time ranging from the reigns of king Gwangjong to king Gyeongjong and to king Seongjong. Findings of the study can be summarized as follows. In the 11th year of king Gwangjong's reign, the official costume system was established, which reflected the royal will to independence as an imperial nation. That system also became the basis of the official wage system in king Gyeongjong's reign. In the reigns of king Gwangjong and king Gyeongjong, the monarch granted official uniforms to persons who passed the state examination, directly connecting with new bureaucrats and strengthening the royal authority. Those uniforms were usually worn at a banquet where the monarch and subjects participate together in the early Koryo period. In the reign of king Seongjong, costume and fabrics were positive means of realizing political Confucianism as they were used for bureaucrats who advanced to official position through the state examination. Records issued at that time explain that the monarch presented costume and fabrics in an effort to getting along with officials and civilians of different classes as the state and the royal authority stabilized. Found in the records released in the reigns of king Gwangjong to king Seongjong, the kinds of costume or fabrics at that time include jikseongeuio, gap, yongeui, seupeui, gyegeum baekcheop, geumeunseon gyegeumpoyok and po. The techniques of manufacturing armors in the early Koryo period were probably advanced since the item was a craftwork presented to the court in the reigns of kings Gwangjong and Gyeongjong. Presumedly, baekcheop was a kind of hemp and po. Koryo's native hemp cloth.