• 한국식생활문화학회지
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• 제23권2호
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• pp.204-213
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• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

• 한국실내디자인학회논문집
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• 제16권2호
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 한국식품조리과학회지
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• 제30권5호
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• pp.631-641
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• 2014

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.

• 한국가정과교육학회지
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• 제35권2호
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• pp.41-59
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• 2023

본 연구는 가정과 교사의 푸드리터러시 함양을 위한 식생활교육 요구도 분석하여 푸드리터러시 함양을 위한 중등 가정과 식생활교육의 발전 방향을 제시하는 것을 목적으로 하였다. 연구 목적을 달성하기 위해 192명의 가정과 교사를 대상으로 푸드리터러시 교육의 내용 영역과 내용 요소에 대한 중요도와 현재 실행도에 대한 인식을 조사하고, 교육 요구도 조사 결과를 기반으로 푸드리터러시 교육을 위한 내용 영역과 내용 요소의 우선순위를 파악하였다. 가정과 교사는 제시된 38개 내용 요소 중 34개 내용 요소에 대하여 중요도에 비하여 현재 실행도를 유의적으로 낮게 인식하고 있었다. Borich의 교육 요구도 공식과 The Locus for Focus Model을 활용하여 교육 요구도가 '매우 높은' 5가지 내용 요소('식량 주권/식량 안보', '식품 관련 쓰레기 저감화', '음식물쓰레기 처리와 재활용', '식품 관련 쓰레기와 분리수거', '원산지 정보')를 도출하였으며, 다음으로 요구도가 '높은' 4가지 내용 요소('유전자 변형 식품', '윤리적 소비', '식품 첨가물', '친환경 농산물')를 확인하였다. 요구도가 매우 높은 것으로 나타난 내용 요소는 '생산' 영역과 '폐기' 영역에 해당하는 것으로 나타나 '생산'과 '폐기' 영역에 대한 교육 요구도 역시 높음을 알 수 있었다. 따라서 향후 가정과 푸드리터러시 함양을 위한 식생활교육을 위해 식품의 생산과 폐기를 강조하여 다루는 것이 필요하며, 이 외에도 푸드리터러시 함양을 위한 가정과 식생활교육의 세부 내용 및 콘텐츠 개발을 위한 연구가 필요하다. 본 연구의 결과는 영양 및 식품에 대한 지식 습득과 개인 차원의 식품 소비 단계를 중심으로 구성된 기존의 식생활교육의 패러다임에서 벗어나 학생들이 식품의 생산에서부터 폐기까지의 전 과정을 학습할 수 있는 새로운 가정과 식생활교육의 필요성에 대한 시사점을 제안할 수 있다. 또한 중등 가정과 푸드리터러시 함양을 위한 식생활교육의 기초 연구로 활용되기를 기대한다.

• 대한산업공학회지
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• 제39권4호
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• pp.239-246
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• 2013

Global restaurant franchises are becoming more and more popular in China, Japan, and South Korea. Understanding target customers' needs for restaurant franchises is considered one of the most important factors for their business success. In this study, four domains-food-related domain (FRD), interior-related domain (IRD), staff-related domain (SRD), and convenience-related domain (CRD)-and 24 elements were classified. A survey with 450 respondents in the three capital cities (Beijing, Tokyo, and Seoul) was then conducted to examine the effect of the factors influencing customer satisfaction. After statistical analysis, thirteen main elements were found as factors influencing customer satisfaction. The analysis result showed that the food-related domain (FRD) was the most important in Beijing. The interior-related domain (IRD) and the convenience-related domain (CRD) were considered the most important in Tokyo and Seoul. Some cultural differences in customer satisfaction were also found. The results provide a guideline for better customer experience management of a restaurant franchise in the three cities.

• 동아시아식생활학회지
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• 제21권3호
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• pp.401-417
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• 2011

The purpose of this study was to investigate consumer concerns about hazardous elements on foods and recognition of the roles of government, food producers, and consumers in securing food safety. The data were collected from the 443 adult consumers living in Seoul, Busan, Daegu, Incheon, Kwangju and Daejeon through a self-administered questionnaire. Frequencies, t tests, analysis of variance and Duncan's multiple range tests were conducted using SPSS Windows. The results of the survey were as follows: (1) the respondents were worried about health risks related to hazardous elements on foods, (2) many respondents were more worried about preservatives of imported foods than those of domestic foods, and (3) most respondents mentioned that observance of enforcement regulations by producers was the most important factor for ensuring food safety in the future. These results imply that regulations regarding the safety of imported foods should be increased.

• Journal of Nutrition and Health
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• 제39권1호
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• pp.28-34
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• 2006

This study was performed to compare nutrients intake and levels of three elements (iron, copper and zinc) in the plasma of breast cancer patients to those in healthy controls. Patients (n = 97) and their age-matched healthy control groups (n = 97) participated in the study. A semi-quantitative food frequency questionnaire specifically formulated to evaluate the consumption of nutrients was used to estimate dietary intake. Only plasma was taken from the 20 patients and their age-matched healthy control group. Plasma concentrations of iron, copper, zinc, ratio of Cu/Zn were measured in both groups. Results showed that patients consumed significantly lower protein, fat, iron. Plasma level of copper and ratio of Cu/Zn were significantly higher in patients compared to those of controls. In conclusion, change of trace elements in plasma might be useful and significant as biomakers involving the initial process. And these results imply that trace elements status is a factor related to breast cancer risk and suggest that proper intake of those nutrients is required for cancer prevention.

• 한국가정과교육학회지
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• 제25권2호
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• pp.21-47
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• 2013

본 연구는 가정교육학 분야에서 인성교육과 관련하여 어떠한 연구 성과가 축적되었는지 고찰하고, 가정과 교육과정은 인성교육의 요소와 어떻게 관련이 있는지 살펴보는 데 연구의 목적을 두었다. 연구의 내용은 2009 개정 중학교 가정과 교육과정에서의 인성교육 요소이다. 이를 위하여 2009 개정 중학교 가정과 교육과정의 교육내용 및 성취기준을 죠셉슨 연구소가 제안한 존중, 배려, 책임, 신뢰성, 공정성(정의), 시민성의 여섯 기둥 덕목을 기초하여 분석하였으며 분석 결과는 전문가로부터 타당도를 검증하였다. 가정교육학의 제 영역인 인간발달과 가족, 자기관리와 소비생활, 식생활, 의생활, 주생활 영역의 인성교육관련 선행연구 고찰을 통하여 모든 영역이 인성교육과 관련이 있는 것으로 나타났다. 가정과 교육내용 및 성취기준과 인성교육 덕목과의 관련성을 분석한 결과, 인간발달 및 가족 영역에서는 인성교육의 모든 덕목과 가장 밀접한 관련이 있었다. 자기 관리와 소비생활 영역을 분석한 결과, '자기관리' 중영역은 책임 덕목과 많은 관련이 있고 존중과 배려 덕목과도 일부 관련이 있다. '소비생활' 중영역은 주로 시민의식 덕목과 많은 관련이 있고 책임 덕목과도 어느 정도 관련이 있었다. 식생활 영역에서 '건강한 식생활과 식사 구성' 중영역은 진실성, 존중, 책임과 매우 밀접한 관련이 있고 공정성, 배려, 시민의식과 어느 정도 관련이 있었다. '녹색식생활과 음식만들기' 중영역은 진실성, 존중, 책임, 공정성, 배려, 시민의 식의 모든 덕목과 매우 밀접한 관련이 있다. 의생활 영역에서 '옷차림과 자기표현' 중영역은 진실성, 존중, 배려, 시민의식과, '친환경적 의생활과 옷 고쳐입기' 중영역은 존중, 배려, 시민의식과 밀접한 관련이 있다. 주생활 영역에서 '주거와 거주환경' 중영역은 나와 다른 삶을 존중하고 배려하는 관용적 자세와 관련이 있다. '지속가능한 주생활과 주거 공간 꾸미기' 중영역은 타인에 대한 배려와 관심, 환경에 대한 책임의식과 공동체적 협력과 관련이 있다. 종합적으로 자기 관리와 소비생활영역의 교육내용과 성취기준은 인성교육의 일부 덕목과, 그 외의 모든 영역은 인성교육의 모든 덕목과 밀접한 관련이 있는 것으로 나타났다.

• 디지털융복합연구
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• 제16권6호
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• pp.9-18
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• 2018

최근 외래관광객의 품질 향상을 위한 관광수용태세 개선에 대한 필요성과 관심이 증대되고 있으나 관련 연구는 부족한 실정이다. 본 연구는 외래관광객의 관광수용태세와 관련 우선적 개선 요소를 규명하고자 하였으며, 이를 위해 R-IPA분석을 적용하여 관광객 유형 및 시기에 따른 관광수용태세의 개선요소를 분석, 비교하였다. 전체관광객을 대상으로 한 R-IPA분석결과 현재의 품질수준을 유지할 필요가 있는 요소는 음식, 치안, 대중교통, 쇼핑, 관광지 매력도였다. 그리고 우선도는 낮으나 개선이 필요한 요소는 언어소통, 여행경비, 관광안내서비스였다. 관광객 유형별로 R-IPA분석을 한 결과 개별관광객은 대중교통, 음식, 쇼핑, 관광지 매력도, 치안에 대해서 현재 품질수준의 유지가 필요하며, 단체관광객은 숙박, 쇼핑, 관광지 매력, 관광안내서비스는 현재 품질수준의 유지가 필요하지만 음식은 시급히 개선이 필요한 것으로 나타났다.