• Korean Institute of Interior Design Journal
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• no.21
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• pp.101-106
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• 1999

This study has been designed to explore the preferences of interior space for those living in apartment housing. It also examines the relationships between preferences of interior space, such as storage space, organization type of LDK(the living room, the dining room, and kitchen), space facing south, an interior garden, the concept of each room and the characteristics of the consumers, such as age, educational background employment status of homemakers, occupation of the primary income provider, family-life cycle, total household income, the size of floor space, and homeownership. In conclusion, this study suggests that at the time of designing apartment housing units, serious consideration should be given to the built-in closets or storage space in the anbang and to the location of a child's room facing to the south of the dwelling, especially for the families with a child attending primary school or younger and higher education level of homemaker. This study also recommends that the organization of the living room, the dining room, and the kitchen should be varied according to the housing size and the age of homemaker.

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

• The Journal of Sustainable Design and Educational Environment Research
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• v.17 no.3
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• pp.46-53
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• 2018

This study is to investigate the effect of the school dining space on the learning environment, such as study activity space, student self-government space, student communication and community building, as well as to suggest ways to utilize them. For this purpose, literature review and survey research were conducted. In the literature review, the understanding of the middle school curriculum, the study of the school facility space, the understanding of the school lunch, the communication and communication environment. The survey was conducted on 17 middle schools, 90 middle schools, and 65 non-cooking transportation middle schools in Jeollabuk - do to investigate the utilization status and standards of the Cafeteria dining space. As a result of this study, it is suggested that there will be a follow-up study on application of public design according to the usage for efficient utilization of school dining space.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.333-352
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• 2016

The purpose of the study is to analyze the effect relationships among variables focusing on what kinds of characteristics of LOHAS dining space display affect image, trust, satisfaction, and loyalty in hotels, and establish a relationship model. From the survey design and empirical analysis, examining the hypothesis and applying model was analyzed suitable. The results of the study were as follows. First, it was revealed that the LOHAS dining space display has a positive influence on image, trust and satisfaction of hotel. Second, hotel image has a positive influence on customer trust and loyalty. In addition, customer trust has positive impact on customer trust and loyalty. From the results of this investigation, it was found that LOHAS dining space display affects hotel image, trust and satisfaction, and that the customer satisfaction was positively influential on loyalty. As a result, all hypotheses were partly supported. Overall, when LOHAS dining space display was stressed, it affected image, trust, satisfaction, and loyalty in hotels. It was also verified that LOHAS dining space display affects hotel image, trust and satisfaction. Moreover, it was also confirmed that the higher LOHAS dining space display is, the higher hotel image, trust, satisfaction and loyalty will be, thereby improving the service quality provided by employees.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.121-133
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• 2005

We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.10-17
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• 1994

Restaurant is a settign for est and social intercousrse fo rpeople in the cities, and is essential to provide its users with pleasant and comfort space. Color is used as a design tool which has most powerful effect to change the nature of a space and atmosphere, As a basic study for desirable environmental color for restaurant, this is studied mainly on the following discussion points. 1) Inportance of environmental color and its role in accordance with space characteristics as restaurant. 2) The psychological effects of color in the clinetes, color conditioning of the dining ares, problem of change in the appearance of color in the selection of materials and color harmony of total environments. 3) Prior to color planning in detail , the nature and characteristics each restaurant contains and their correlation with various locational , physical , social environmental , human variables have been analyzed. And the total atmosphere of the dining area as a place where the clients finally stay has been dealt with various visual , environmental and functional problems of color about fixed elements such as the wall. the floor, the ceiling and semifixed elements such as tables, chairs, etc.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.123-133
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• 2005

We live seeing, touching, or throwing on considerable textile in our life consciously and unconsciously. Since a Korean-style house is a dwelling space in life style of sitting on the floor with ondol(Korean floor heater), use of textile is limited to bedding goods. However, as western life style takes firm root, use of textile for interior design is increasing. As well, as apartments and foreign style houses have gotten lodgment since 1980, life style is being changed rapidly. So, textile became required factors in dining space where little textile existed. Through literature, history of textile is considered and design image concept is created based on the consideration. In addition, the created concept can be applied to various textile design, which can be a good tool to express eating culture of the country as well as the country's image.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.23-33
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• 2012

This study evaluated two educational spaces, one middle school and one high school in point of universal design. The survey method with an observation and measuring method was used. The subject were 238 students of a middle and a high school. They evaluated their schools according to 53 universal design related items which consisted of 5 principles. Findings were as follows ; 1) The width of passage between desk and desk was very narrow and there is the threshold at the door of classroom. The students evaluated them negatively, too. Also, they indicated that the size of individual locker was small and the corner of furniture was sharp. 2) The width of door and passage was narrow and the floor was not flat in restroom. The design quality such as color and finishes was not good. Also, the students evaluated all these items negatively. 3) The dining space was too big. That is, so many students takes meals in one big space. The dining tables were arranged in a long rows and the width between them was also so narrow to pass through. 4) The student of high school evaluated their educational environments more negatively than ones of middle high school. This means that the high school students were more dissatisfied with their school environment. The educational environment should be designed on the base of their students' needs.

• Journal of the Korean housing association
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• v.15 no.6
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• pp.99-106
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• 2004

The purpose of the study is to propose architectural design standards of the cafeteria planning in educational facilities. In the spatial organization planning, the preferred location of the cafeteria is on the first floor and the types of the floor plan are followed by the forms and space structure of the school building. The area of the cafeteria is related to the size of seating area per person. The direction must sublate northern faced. In interior moving lines for service, the arrange of dining tables has to reflect distance of dining tables or location of pillars. The dining space should better have more than two entrances in terms of occupancy type and convenience. Thus the serving line has to be planed thoughtfully by various factors to avoid confusion caused in serving process. In multipurpose use of the cafeteria, it is feasible when hygiene and management is considered.

• Journal of Families and Better Life
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• v.22 no.6 s.72
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• pp.1-11
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• 2004

The purpose of this study was to provide basic information about efficient space use in the dining and bathing area through the analysis of service flowing. Four researchers observed the service flowing and the using behavior at those areas. The results of the study were as follows: Dining service was proceeded as resident moving, waiting, meal serving, dining, moving and arranging in order. The waiting stage was one of the problematic processes since the staffs made the residents wait to) long at a fixed position. The program right before the meal serving will be helpful for reducing tediousness of the elderly residents. Another problem was that the area was not big enough for the meal sowing. The legal regulation Is needed to prescnbe for the size of dining area per resident. The flowing of bathing service was proceeded as staff preparation, moving, waiting, undressing, bathing, drying, dressing, moving and arranging in order. There were more problems in the dressing area than in the bathing area. The elderly with stretcher or wheelchairs had difficulty in entering the narrow doorway. The dressing area was so crowded with the staffs, undressed elderly, dressed elderly, and other laundries. The division of dressing and undressing area is required to avoid the confusion of the users in the area.