• Korean Institute of Interior Design Journal
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• 제23권2호
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• pp.156-165
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• 2014

The purpose of this study is to reveal the expression characteristics of Chinese and Sichuan traditional culture at the modernized restaurants which sells Sichuan food focusing on the Chengdu area. In terms of research methods, 12 selected Sichuan restaurants were visited from January 26th to February 1st, 2013 for the investigation research. The expression methods of traditional culture were divided into traditional reproduction, traditional transformation and traditional reinterpretation. The study results were as follows. First, in the external space components, facade has brought the Chinese and Sichuan local tradition as original or applied negative transformation like the replacement of the materials even though it is modernized. Secondly, in terms of the components of the internal space, as for the ceiling, the Chinese traditional culture transformed or reinterpreted the traditional ceiling structure, with which the culture was expressed indirectly. Thirdly, in terms of the decoration elements in the interior space, as for the furniture, various methods like the reproduction, transformation and reinterpretation of the Chinese traditional furniture were employed but there was none furniture which included the Sichuan local traditional culture. In a short, both of Chinese and Sichuan local traditional cultures were used as they were or transformed diversely or expressed colorfully.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.475-483
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• 2014

Purpose: The purpose of this study was to measure accessibility and to examine distribution of restaurants in the local community. Methods: The target area of this study was two urban areas and a rural area in a city. We collected location information on all restaurants in target areas and classified all restaurants according to Korean food restaurants and Non-Korean food restaurants. We measured restaurant density per 100 m from the residences of the study population and calculated the distance of the nearest restaurant from the residences of the subjects using the Geographic Information System (GIS) analysis method. We compared the accessibility and distribution of restaurants in urban areas with that of the rural area, and compared the accessibility and distribution of Korean restaurants with that of Non-Korean restaurants. Results: Restaurants in urban areas were more dense than those in the rural area, and, in urban areas, restaurants were intensively distributed around the subjects' residence. Also, there were more Non-Korean food restaurants than Korean food restaurants in urban areas, and it was opposite in the rural area. Conclusion: It is important that we understood the current state of the restaurant environment in the local community using GIS analysis for the first time in the field of food environment. Further research is necessary on the association of restaurant environments and the dietary life of the population.

• Journal of the Korean Society of Food Culture
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• 제38권1호
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• The Korean Journal of Community Living Science
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• 제22권4호
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• pp.689-704
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• 2011

Farm themed restaurants is an initiation by the Rural Development Administration (RDA) in order to perpetuate and develop Korean traditional food-culture. This food business model contributes to the increase of local food consumption and non-farm income for rural communities. Thus, the purpose of this study was to investigate the visitor's expectations, perception and satisfaction on the farm restaurant management type in order to assist activation of farm restaurants. Farm restaurants were categorized into two types; restaurant style and experience style. The majority of subjects(67.9%) were experiencing their first time to dine at farm restaurants. Regardless of farm restaurant style, the subjects perceived that farm restaurants use high quality food ingredients. The degree of subjects expectations prior to visiting a farm restaurant was estimated by 7 Likert scales. The results show that most subjects had high expectations for using good-quality food ingredients such as ‘fresh food (restaurant style 6.25, dietary education style 6.02)’ and ‘environment-friendly food (restaurant style 6.07, dietary education style 5.91)’. Overall satisfaction of the farm restaurants was also high. The satisfaction of food scored 4.1 and the satisfaction of experience program scored 3.8.

• Culinary science and hospitality research
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• 제17권3호
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• pp.47-64
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• 2011

This research try to find the strategic implication through the importance-performance analysis for the customers who visited local Jeonju-Bibimbap restaurants. It also investigates the effect of the selection attribute of the restaurants on customer satisfaction and behavior intention as well as how customer satisfaction affects behavior intention. The survey was conducted targeting those who visited the local restaurants in Jeonju and had Jeonju-Bibimbap, and 251 copies of the questionnaire were used for the final analysis. As a result, the properties 'Environmental cleanliness' and 'Convenience of reservations' in IPA are probed as 'improvement needed as soon as possible'; the 'food(p<0.01)' and 'service(p<0.05)' factors significantly affect customer satisfaction; the 'physical environment(p<0.01)' and 'service(p<0.05)' factors have significant effect on behavior intention; lastly, it has also been found true that customer satisfaction significantly influences behavior intention(p<0.001).

• Korean Institute of Interior Design Journal
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• 제23권2호
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.

• Korean journal of food and cookery science
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• 제18권4호
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• pp.440-447
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• 2002

The usage status of convenience food, convenience food restaurants and satisfaction level was surveyed from local college students in Kangreung to provide fundamental data for developing more appropriate convenience food. The subjects (80.4%) answered that they are quite aware of convenience food or to some degree. They normally consumed convenience food in the convenience food restaurants (48.85%). In many cases they took it as a snack (69.6%), and the most frequently consumed item was ramyun (45.8%). The main reason for consuming convenience food was to save time (44.8%). Regarding the price and sanitation level of convenience food, only 17.2% and 22% were satisfied, respectively. The results of analyzing the usage status and the satisfaction level with convenience food by gender and housing status showed that the highest rate of people (46.0%) answered that, "because it is convenient" was the main reason for using convenience food restaurants. Female students (P$\leq$0.014) and the students staying away from home used convenience food restaurants more often than male students and the students staying in their own homes. Especially the students who have to cook for themselves fell into the high rate of convenience food restaurant users (P$\leq$0.001). The convenience food restaurant with the highest usage rate was hamburger restaurant (38.8%).

• Journal of the Korean Society of Food Culture
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• 제24권6호
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• Culinary science and hospitality research
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• 제16권1호
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• pp.165-179
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• 2010

The purpose of this research is to examine the importance of the physical surroundings for the restaurants in the local specialities food town and how their physical surroundings influence on the customer emotional responses and satisfaction to suggest the improvements and implications of the physical surroundings. The questionnaire for a survey was distributed to the customers who have visited the restaurants specialized in Korean beef located in the Sanoei Korean beef town, Jeongeup. The results of this research are as follows. First, except for attractiveness among the factors of physical surroundings(convenience, attractiveness, cleanliness and amusement), as cleanliness and convenience occupy high degree, customers were presented to response more emotionally. Second, except for attractiveness among convenience, attractiveness, cleanliness and amusement, as cleanliness and convenience occupy high degree, customers were presented to be more satisfied. Third, customer emotional response influences on customer satisfaction with the food town for local speciality.

• Korean Journal of Social Welfare
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• 제67권1호
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• pp.165-187
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• 2015

This study was designed to examine the influence of social-environment factors on high risk alcohol consumption. The study analyzed 229 local areas throughout Korea. Main variables included high risk alcohol consumption and environment factors such as population structure, liquor stores. For exploring the problem drinking, geographically weighted regression(GWR) using the geographic information system(GIS) was utilized to analysis. Major findings are rate of perceived stress, number of restaurants and bars. Especially problem drinking were influenced restaurants and bars, and the form or aim of restaurants and bars had differentiability to the problem drinking. These results have implication about the regulation policy of alcohol availability for prevention of alcohol related problems.