• 한국실내디자인학회논문집
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• 제20권3호
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• pp.182-189
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• 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.

• 한국조리학회지
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• 제16권1호
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• pp.239-253
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• 2010

본 연구는 호텔 웨딩 컨벤션 고객의 식 공간 연출, 푸드 스타일링 및 테이블 데코레이션에 어떠한 영향을 미치는지를 파악하고자 하였다. 연구 목적을 달성하기 위하여 문헌연구와 실증조사를 병행하였으며, 가설을 검증하기 위하여 수집된 자료를 분석 검증하였다. 분석을 위해 서울 지역 특급 호텔 웨딩 컨벤션의 고객을 대상으로 총 316개의 설문지를 분석에 이용하였으며, 조사에서 얻어진 321개의 자료 중 결측치가 없는 96%의 자료에 대하여 SPSS 12.0과 AMOS 5.0을 이용하여 분석하였다. 분석결과는 다음과 같다. 먼저 식 공간 연출은 고객 만족에 유의적인 영향을 미치는 것으로 나타났다. 둘째, 푸드 스타일링은 고객 만족에 유의적인 영향을 미치고 있으며, 고객 만족은 재방문 의도에 유의한 정의 영향을 미치는 것으로 나타났다. 셋째, 고객 만족은 구전 의도에 유의적인 영향을 미치고 있으며, 재방문 의도도 구전 의도에 유의적인 영향을 미치는 것으로 나타났다.

• 한국실내디자인학회논문집
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• 제17권6호
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• pp.137-142
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• 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.

• 한국디지털건축인테리어학회논문집
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• 제12권1호
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• pp.53-59
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• 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.

• 정보관리연구
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• 제40권1호
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• pp.183-197
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• 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.

• 한국조리학회지
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• 제21권2호
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• pp.103-118
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• 2015

본 연구는 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용에 미치는 영향력을 밝히는 데 목적을 갖고 외식 고객 400명을 대상으로 실증 조사하였는데, 그 결과는 다음과 같다. 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용의도에 미치는 영향력에 대한 검정결과, 유의적이며 긍정적인 정(+)의 영향을 미치는 것으로 나타났다. 이는 갈수록 높아져만 가는 고객의 욕구와 치열한 경쟁 환경에서 자사의 외식업 속성으로서의 음식의 맛 이외에 실내 환경과 조화된 기술, 장치장식, 음향, 디자인적 요소를 연출로 이미지화함으로써 고객의 심리적 반응을 인지함과 동시적 요소가 고유의 상징성을 부여한 감정적 반응을 촉진시키기 위함으로서 긍정적으로 평가된 서비스에 대한 결과로서 종국적으로 심리적 만족으로 이어지고, 이는 다시 재방문으로 연결될 수 있음을 의미한 것이라 할 수 있다.

• 한국디지털건축인테리어학회논문집
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• 제8권2호
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• pp.29-37
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• 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.

• 한국정보시스템학회지:정보시스템연구
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• 제24권4호
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• pp.99-116
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• 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.

• 한국실내디자인학회논문집
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• 제14권6호
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• pp.120-131
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• 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.

• 디지털융복합연구
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• 제18권7호
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• pp.57-71
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• 2020

산업화와 도시화에 따라 지역중심으로 주민들을 위한 복합문화공간이 계발 되어오고 있다. 이러한 변화에 주목하여, 복합문화공간이 어떠한 기능을 가지고 있으며 이러한 기능이 복합문화공간을 이용하는 고객의 고객가치와 재방문의도에 어떤 영향을 미치는지 알아보고자 하였다. 이 연구를 통해 복합문화공간을 운영하는 지자체나 기업에게 복합문화공간을 운영할 때 어떤 기능에 중점을 둘 것인가 하는 운영전략 도출에 실질적인 도움이 되고자 하였다. 이를 위해 복합문화공간 관련 문헌연구를 바탕으로 설문지를 작성하여 자료를 수집하였으며 SPSS Win Ver. 22.0과 PROCESS macro v3.4를 이용하여 분석하였다. 그 결과 복합문화공간의 기능은 고객가치와 재방문의도에 일부 유의미한 영향을 끼치는 것으로 나타났으며, 각각의 기능들이 이용고객의 고객가치와 재방문의도에 어떻게 영향을 주고 있는지가 도출되었다. 도출된 결과는 기업이나 지자체 운영자에게 적용 가능한 운영전략과 경영방향을 세우는데 의미 있는 시사점을 제안하였고, 향후 복합문화공간을 활용한 지역 활성화라는 보다 거시적인 복합문화 공간의 역할을 연구하는데 있어 유용한 자료로 기여할 것이다.