• Korean Institute of Interior Design Journal
• /
• v.20 no.3
• /
• pp.182-189
• /
• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.239-253
• /
• 2010

This study was designed to investigate the performance analysis of dining space design, food styling, and table decoration of hotel wedding conventions. For this purpose, it investigated relevant literatures, set up hypotheses to solve main questionable considerations and made a corresponding empirical analysis. For the empirical analysis, a questionnaire survey was conducted to total 316 customers of deluxe hotels in the Seoul area. The model was tested using SPSS 12.0 and AMOS 5.0 on a sample of 321 surveys received with 96% of usable response rate. The results of the empirical analysis are as follows. Dining space design has a significant effect on customer satisfaction. Food styling has significant influence on customer satisfaction. Customer satisfaction has significant influence on revisit intention. Customer satisfaction has a significant effect on word of mouth. Revisit intention has significant influence on word of mouth.

• Korean Institute of Interior Design Journal
• /
• v.17 no.6
• /
• pp.137-142
• /
• 2008

Since mid 1990s, the domestic market in Korea has been changing drastically especially in the field of discount stores. The competition among this market is more severe and the consuming pattern is also changed. This study is to examine the correlation between the customer's circulation and the spatial configuration by using Space Syntax and VMD pattern through the MD plan of each floor in Discount store. Throughout this study, it tries to find out the Quantitative analysis among three factors - the customer's circulation, spatial configuration and VMD investigation. The pattern of customer's circulation appears differently according to the identity of customer and store layout, but with the result, customer's circulation system is in accordance with the floor layout in the store. In result of the study, the circulation of the customer was found to have a close relationship with spatial structure that is composed by the MD pattern in a discount store in the area of food section. Also, the circulation system in the rest area except food section is more affected by the VMD pattern rather than spatial structure.

• Journal of The Korean Digital Architecture Interior Association
• /
• v.12 no.1
• /
• pp.53-59
• /
• 2012

This research studied the characteristics of the customer circulation in four department store food court restaurants located in Seoul. The characteristics of the customer circulation are the following: Before customers leave the dining space where they eat food, they come and go to spaces such as the water purifier space, the napkin storage, and the cup storage. On the other hand, they do not come and go from the dining space to the waste area or the area where used cups are returned. Therefore the spaces, that need to be located very near the dining space, are the water purifier space, the cup storage, and the napkin storage. The waste area does not have to be placed very near the dining area and the area where used cups are returned is not needed. A minority of customers drink water and use napkins after going to the waste area and the area where dirty dishes are kept. To prevent these customers from going against the circulation of the majority of customers, a water purifier space, a cup storage, and a napkin storage should be placed additionally connecting to the waste area and the area where dirty dishes are kept. For effective circulation plan and spatial composition of food court restaurants, these characteristics of customer circulation should be considered. It is not recommended to place the water purifier space, the napkin storage, and the cup storage, the waste area or the area where used cups are returned, and the hand cleansing facility in the same location just for the convenience of workers.

• Journal of Information Management
• /
• v.40 no.1
• /
• pp.183-197
• /
• 2009

With development of the internet, internet shopping is taking its place as one of digitalization industries transcending time and space beyond the scope of commercial activities as the means of goods sales and purchase. We studied about the relations of customer value, environment of internet shopping mall, customer satisfaction and loyalty. Customer value is customers' subjective evaluation, which is formed after their purchasing and consuming. Customer satisfaction can be characterized as post-purchase evaluation of product quality given pre-purchase expectations. Customer loyalty is a potentiality or ensure of durative relationship between customer and enterprises. Customer satisfaction functions as an antecedent of customer loyalty, while customer value does customer satisfaction. It prevents customer churn and consolidates retention, thereby constituting an important cause of customer loyalty. This study shows that customer value, environment of internet shopping mall and customer satisfaction are each found to have a direct effect on customer loyalty. The results provide empirical support for relation between customer satisfaction and loyalty. To increase customer satisfaction and customer loyalty in internet shopping mall is the primary purpose of this study. We believe that only high quality based customer programs accompanied by well designed loyalty programs can be effective in increasing customer retention.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.103-118
• /
• 2015

This study is intended to look into the effect of dining space color and design on customers' psychological response, satisfaction, and reuse intention of restaurants. To achieve this, an empirical survey was carried out based on responses from 400 dining-out customers. The results were as follows. The dining space color and design had a significant and positive effect on customers' psychological reaction, satisfaction and reuse intention of restaurants. This is a result of positively evaluated service through an increased customer emotional response to simultaneous factors. It also suggest a recognition of a customer's psychological response in forming images based on restaurant attributes aside from food quality, such technique, ornamental equipment, sound, and design factors harmonized with indoor environment, in an attempt to increase customer interest in an increasingly competitive business environment. Consequently, dining space color and design can lead to customers' psychological satisfaction and reuse intention.

• Journal of The Korean Digital Architecture Interior Association
• /
• v.8 no.2
• /
• pp.29-37
• /
• 2008

The purpose of this study was to analyze the customer demand for design development of digital convergence furniture in the living space of the ubiquitous home. This study used the individual survey method and was collected from July 1 to 20, 2008. The frequency and percentage were used for data analysis by SPSS window's 12. The results of the study were as follows: The first, a lot of survey targets were 30-40 years old, university graduates, over 50,000,000 won in annual income and 30-40 pyung in house size. The second, what types of activity were carried out in the living room were acquisition of knowledge>entertainment activity>communication activity>household chores. The third, what types of furniture were used in the living room were A/V furniture>table>sofa>computer table>bookself. The forth, customers preferred to picture telephone service in sociality, home-theater service in entertainment and home appliances remote control service in information service. The fifth, the digital functions which can integrate with the living roon furniture, in the item for A/V furniture, was front door control function which recognizes visitors with the screen. In the item for table was function to search internet and for sofa was self purification function. Finally, the digital convergence furniture is not only for one activity but also for various types of activities that can comprehensively function to materialize the concept of comfortable furniture in the living space.

• The Journal of Information Systems
• /
• v.24 no.4
• /
• pp.99-116
• /
• 2015

Purpose One of the main characteristics of Social Network Service(SNS) is that users in an open space makes posts through voluntary participation and sharing among them. This makes SNS a very attractive channel to companies that need to send their messages to consumers. As a matter of fact, there are many companies doing marketing activities through a platform of Fan Page as a space for corporations and consumers to act together. This study defines the values and types of companies' advertising posts on Facebook, empirically analyzes the results of them, and investigates factors that could enhance the customer engagement. Design/methodology/approach A research model was built to demonstrate which values and types of posts were combined by corporations' posts on Facebook and create their messages and which of those combinations would lead to high results of customer engagement. Findings The results show differences in the values of posts between the group of high customer engagement and the other group on Facebook. This study makes its contribution by conducting elaborate analysis of posts on Facebook and thus proposing marketing strategies that companies, which had difficulties with systematic marketing activities due to cost limitations, could use on Facebook.

• Korean Institute of Interior Design Journal
• /
• v.14 no.6 s.53
• /
• pp.120-131
• /
• 2005

Nowadays, food style would be changing as western and much like simple. because there was changing for customer both life style and recognition of what the food is, so that the customer would like to get something that has a high qualified and special. In the society changing continuary, the upgraded speed of atmospher and competition between bakery company is running quickly. in order to follow the customer who are different individually and pursuit lots of kind of things. In fact, it's not only making atmosphere that could give relaxation and rich life but also supporting commodity and many kinds of information to effect the sale's effectiveness, so the various alternative need to be checked out to treat the difference of atmosphere. importance of space composition plan considerating specific character is confirmed each commercial area of alternatives. In this study, we want to provide the most important standard of space composition of several visible or invisible environment factor making an bakery store. commercial rights are defferentiated between center commercial land and dwelling commercial land and we can strengthen the competitveness by bringing inspect, analysis, comparison about product make-up price each commercial land in space organixation of in-store actively in the 21 century's new bakery competition. In the 21st century, we should recognize we are in the new period about these a aggressive goal of maximization of sales and performed space construction through plan specialization to build reasonably and effectively. composition plan for store space as composition rate of product would be basic plan. so when the opening store is decided it need to be basic composition plan space which Is proper to situation of area.

• Journal of Digital Convergence
• /
• v.18 no.7
• /
• pp.57-71
• /
• 2020

According to industrialization and urbanization, the complex cultural space have been developed for residents within a region. Focusing on these changes, we wanted to find out what functions the complex cultural space have and how these functions affect the customer's perceived value and revisit intention of customers. This study have a purpose to help the local government and the corporation who manage the complex cultural space to build operation strategy by utilizing the function of the complex cultural space. To this end, a questionnaire was compiled based on a literature study related to a complex cultural space, and data was collected. It was analyzed using SPSS Win Ver. 22.0 and PROCESS macro v3.4. As a result, it was found that the function of the complex cultural space had some significant influence on customer's perceived value and intention to revisit. and showed how each function had a an influence on customer's perceived value and on re-visiting intention. This study has significance in that it can contribute to the local government and the corporations' operation strategy and management direction of the complex cultural space. And it will contribute to the study of the complex cultural space's macro role as e tool of regional revitalization.