• Nutrition Research and Practice
• /
• v.1 no.1
• /
• pp.57-64
• /
• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• Journal of the Korean housing association
• /
• v.19 no.3
• /
• pp.83-94
• /
• 2008

When Korea opened its ports and underwent Japanese colonization, many Japanese style houses were built in Korea. Following Korea's independence from Japan, Koreans began to reside in these houses. The objective of this study is to examine the current state of Japanese style residence areas and Japanese style houses in Korea, and to determine the change in the characteristics of dining kitchens that have taken place since Koreans have lived in them. In the process, while assimilation occurred, there was also a conflict between the residential lifestyles of the two cultures, developing into a state where two housing cultures co-existed. The dining kitchens showed the most sensitive adjustments to social changes, facilitating a number of important changes in the process of modernizing houses. In this regard, the intention is to determine how the dining kitchens responded to other areas within the house as they were being transformed. Research for this study is based on previous studies that were carried out in 1991 on Japanese style houses, in order to clearly define the process of change chronologically rather than from a single examination. In consequently, From the process of changes where from a conventional kitchen to DK anger, 1) The public space - wooden floor, living room, etc - had been formed in house spaces. 2) In the lifestyle, privacy secured. It was separated each functional spaces that greeting space for guests and family's space in the lifestyle. 3) The cause of variation could be summarized that differences of living style, a change of life and fuel.

• Korean Journal of Community Nutrition
• /
• v.9 no.2
• /
• pp.214-224
• /
• 2004

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.719-724
• /
• 2010

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

• Journal of the Korean Home Economics Association
• /
• v.28 no.3
• /
• pp.53-65
• /
• 1990

The purpose of the study was to identify the living pattern and the space use in Urban Houses, Seoul, Chunju, Ulsan were selected as study sites. The space organizing form and space use was investigated by means of interviews. Through various ways of analysis, we could find that the function of Anbang, Guesil, Buauk were multipurpose. Anbang was not only for sleeping but also for entertaining and family living. Guesil(living room) is slowly gearing into family and entertainment rooms. Buauk are changing to the dining room as well as kitchen.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2004.11a
• /
• pp.175-176
• /
• 2004

Housing culture has rapidly changed since apartments were first introduced in the 1970's. Among our living spaces, particularly, the kitchen reflects our lifestyle and its changes are more remarkable. Activities in kitchen areas include a diverse range of behaviors such as greeting guests, conversation, and family gathering besides cooking and dining. kitchen areas would not be the dedicated housewives' area, but rather a space for all family members. Kitchen areas become a 'living center' where all family members get together and have various family activity. This housing project was designed for the double income family who is consisted of 4 persons. The total area of Apt was 237.6M2. A residence is always comfortable, resting, and consistent for the family. Intimacy image, functional equipments and space, healthy materials were used for this project.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.5
• /
• pp.524-535
• /
• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.357-363
• /
• 2002

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.

• Journal of Families and Better Life
• /
• v.26 no.2
• /
• pp.83-101
• /
• 2008

This research performs a multi comparison between the age of old households and the economic structure according to accommodation type as well as analyzing the economical structural difference of each type based on the features of aged households. The paper classified aged households into 3 groups according to age distribution. The economic structure analysis according to the age of old households and accommodation type was shown as follow: First, the economical structural analysis based on the age of old households showed a statistical difference in the total, labor, business, property and transfer income variables according to the age of each sample group. However, the non-business income and liabilities did not show a significant difference. Second, in the analysis of different economic earnings and initial expenses of middle-aged households according to the age distribution group showed a disparity in the total, labor, business, property, and transfer income variables according to the age of each sample group. However, aged households showed a statistical difference in total, labor, business and transfer income variables. Third, in the analysis of difference in the expense provision and size of consumption, there was a statistical difference in the expense variables of total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication. Fourth, in the analysis of difference in the size of consumption expense, the initial and middle-aged households showed a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, communication, and consumption expense variables. However, the analysis of aged households has shown a statistical difference in the total consumption, food, dining out, electricity, water, furniture, kitchen supplies, clothing, shoe, education, culture, entertainment, transportation, and communication expense variables. The study found a statistical difference in the expense for hygienics that did not appear in the initial and middle-aged households.

• Korean Institute of Interior Design Journal
• /
• no.21
• /
• pp.107-113
• /
• 1999

The purpose of this study is to suggest the materials for developing the new house style by analysing the space characteristics of wood frame houses in suburbs of Seoul. For this, we analysed 45 drawings(site plan, floor plan, elevation, section) that were designed by MICHOO, WOOD-LAND, STUGA and CHOWONJUTECK company etc. The space design characteristics that we found are as follows; 1. The wood is fragile to humidity. Therefore this characteristic is especially considered in designing the space of bathroom and utility room. 2. It is the merit of wood frame house that inner space can be designed variously by using spilt-level and the slope of roof. 3.The public space and private space are completely separated in most cases and the stair is located in the middle of house. This structure of house is short of horizontal openness. Instead, most houses gets vertical openness by making second floor on the living room opev. 4. In wood frame house as the rural house, the outer space is well used by setting up deck and balcony. The outer spaces like deck and balcony are usually used as a part of life space in connected with living room, dining room, master bed room and family room. 5. The public spaces like kitchen, living room, dining room and family room are considered so important in design that those are arranged in front in order to have good outlook and directiov.