• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.241-249
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• 2013

The remarkable growth of city population and rate of urbanization are increasing every year rapidly in Korea. On the other hand young people are decreasing and old people are increasing in rural areas. So in 2009, the five Rural New-Town Development Areas were selected by the Ministry for Food, Agriculture Forestry and Fisheries. To provide data necessary for housing types and floor planning and development suitable for rural new-town development to be implemented constantly in rural areas all over the country later, this study used a space syntax program to analyze housing types and space structures within houses in five new-town development areas. After analyzing 33 floor plans for the five areas, there were few houses with separation of communal (integration space) and personal living spaces (segregation space). In particular, 82% had personal living spaces requiring protection of privacy, such as bedrooms and the toilet, classified into communal living spaces. Residential houses for rural new-town development targeting the young population valuing personal life and privacy, which failed to reflect city people's life properly, were expected to decrease residential satisfaction after occupancy.

• Korean Institute of Interior Design Journal
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• v.26 no.6
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• pp.155-162
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• 2017

Recently, space branding has been used as a branding method for many companies because space communication is a way of utilizing space in a wide range of ways. However, generally speaking, communication only focuses on goods and information about brands and does not focus on consumer's stories. The purpose of this study is to present the communication of " Back to Harakenya " in concept of Harakeya as a solution to this problem and confirm its effectiveness through examples. We selected on the range of " cosmetics brand ", " food and beverage brand ", " brand brand " and " fashion brand " which can used as a direct experience as a marketing method, which is a good condition for communication. Based on that, Harakenya selected cases as spaces with the concept of "Back to Harakenya". Previously, Harakenya's concept of "Back to Harakenya" and his designs appears three features. First, it transforms into various being secondly, it generates active imagination and it contains at least as many things as possible. This resulted in the effect that people remember the image with a clear image. Based on this study, We investigated to draw a result of effects through how the design expression is made in the spaces of Space Branding and how the "Back to Harakenya" communication is taking place in the space. Through these studies, the design and communication method of Harakenya's "Back to Harakenya" concept helps us to remember the brand clearly and furthermore, we confirmed that the brand value can be improved.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.42-51
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• 2017

The purpose of this study was to analyze the information about the disaster temporary shelter space planning guidance described in the U.S. shelter guidelines in terms of the habitability for disaster victims and to address the implications and potential impacts of its findings for the improvement of the shelter design standards and guidelines in Korea. The researchers reviewed four federal and non-governmental organization shelter field and design guidelines and attributes regarding the shelter space planning were classified in accordance with four habitability categories: Safety, Health, Convenience, and Comfort. Three major findings emerged from this study: 1)A total of 72 items about the shelter space planning were extracted from guidelines, and the majority of items are concerned with dormitory areas and sanitary spaces. Other items were about accessibility, children respite care area, signage, health service areas, food preparation and serving areas, parking and drop-off areas, registration and waiting areas, shelter manager and staff areas, lounge and storage areas, and household pets area. 2)Most of these items are strongly related to the convenience category(66.7%), followed by comfort(40.3%), safety(30.6%), and health(25.0%). 3)The habitability of the disaster temporary shelter can be established with considerations on the needs of disaster victims and vulnerable people, minimum occupancy space per person, separate sanitary spaces for the privacy, safe and convenient access routes to the shelter, and the provision of children areas for safety and comfort. The study findings will contribute to the development of the disaster shelter guidelines in Korea by suggesting shelter space planning indicators related to the habitability for the governmental and non-governmental organizations' immediate and systematic responses to the disaster.

• Science of Emotion and Sensibility
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• v.14 no.1
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• pp.49-58
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• 2011

This study is the one on space image and preference of stylish hotels. And in addition to them, it is the one to verify the minimal style arrangement in the survey results about verbal image and color image of stylish according to gender and age which are the precedent studies. The research result has found that there was no any meaningful difference in gender and age. And the result which extracted the representative languages to investigate correlationship between space image and verbal image of stylish has done that you feel that space image is stylish recognizing individual, sensuous, simple and urban characteristics. Also, space image and preference has done that there are B Hotel of Robby space, C Hotel of food and drink space and A Hotel of room space and color image and preference has done that there are respectively high brightness and low chroma, high brightness and low chroma and low brightness and low chroma. They are the same result with the minimal style arrangement which was recognized as the most stylish things in the precedent studies. It has found that the respondents recognize space image of Stylish hotels as refined, sensuous and individual one linguistically and space of high brightness and low chroma, low brightness and low chroma and low brightness and low chroma as the stylish things. The purpose of the study is to suggest the new design directions for stylish space display and design marketing.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.142-159
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• 1996

Engineering of automated tools for the agro-food industries and the rural world activities have to pick up two challenges : to answer the immediate important problems related to the situation of these industries, and to imaging the tools that their professional will need next century. Creating or modifying automated tools in the next few will be made taking into account parameters either technical (environmental protection, health and safety), or social and economical (investment , employment). There will be a strong interaction with disciplines like ecology, medicine, ergonomy, psycho-sociology , etc. , The partners for such a research, tools manufactures and users, should have an early involvement in its content, in order to find rapidly the solution to the drastic problems they are meeting. On a longer term , during the next 20 years , there will be an important evolution of the rural space management and of the food processes. This will imply the emergence of new types of activities and know-how's , with lines of automated tools to be invented and developed , like : micro-system for organic localized tasks -mobile and adaptive equipments highly autonomous for natural space actions - device for perception , decision and control reproducing automatically the expert behaviors of human operators. Design of such automated tools need to overcome technological difficulties like the automation of the expert-decision process, or the management of complex design.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.116-128
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• 2015

This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide the basic materials of marketing strategies for continued customer visit to the hotel restaurants. The implications of the study are summarized as follows: First, if restaurant space is designed in consideration of gustatory, visual, auditory, tactile, and olfactory aspects, it becomes a reason for customers to re-purchase and spread good words of mouth. Second, restaurant food space should be designed to make customers pleasant and exciting. Third, the design of food restaurant design that induces customer emotional responses elevates customer re-purchase and intention to deliver words of mouth.

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• KIEAE Journal
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• v.16 no.6
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• pp.77-82
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• 2016

Purpose: Almost every research carried out in our country against the natural disaster is focused on the temporary facilities such as temporary housing, emergency shelter and as a result, it is very hard to find out researches on the ordinary houses which installed integrated systems of hazard-resistant against the natural disaster. Method: To conduct this research, categorizing process for design, structural, environmental and installation elements found in the Hazard-Resistant and Reduction House built for sale in Japan was performed. Result: In this study, several design concepts and subordinate items are recommended for hazard-resistant housing. First, design concept of 'Preparedness' which means security and access to the storage storing goods especially food & beverage for the emergencies is needed. The subordinate items consist of security of stocking space, diversified and circular storage system, and safety storage system. Second, design concept of 'Security' which means security of physical safety space and rapid recovery to returning to daily life against natural disaster is needed. The subordinate items consist of many items including not only structure and facilities but also architectural design method. And finally, design concept of 'Maintenance, Support and Return' which means minimizing the physical and psychological damages and support safety and physical conditions of the victims from the impact of the disaster to returning to daily life is needed. The subordinate items consist of high efficiency insulation/airtightness design, microclimate design, combination of photovoltaic system and storage battery, non-power appliance system against the power failure, storing system for drinking water, rainwater storing and utilization system.

• Korean Institute of Interior Design Journal
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• v.20 no.3
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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.