• 보건교육건강증진학회지
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• 제24권1호
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• pp.29-43
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• 2007

Objectives: The purpose of this study was to investigate the obesity prevalence and to test the obesity prevalence and health status, socio-demographic factors and lifestyle such as smoking and drinking habits, diet habit and physical activity of rural residents in Korea. Methods: The interview survey was performed in November 2005 with structured questionnaires to 518 respondents of the residents who lived in Jindo-Gun of Jeonnam province. The questionnaire was the abridged Scale of the Health and Nutrition Survey and health status as the morbidity, subjective health status and health examination. The covariate, F-test or t-test, and Chi-squire method were used for some of the cross-sectional data. Results: The 518adults respondents were composed of 49.8% male and 50.2% female. Average weight of male was $67.4{\pm}8.36kg$, and average weight of female was $56.5{\pm}6.92kg$. The obesity rate was 20.7%, and the lower weight rate was 2.9%. About the subjective health status that 43.2% of the respondents have been answered not good health status, 70.8% of the respondents have been health examination. 56.0% of the respondents had disease, while 49.0% of the respondents had chronic disease, and 11.1% of the respondents had acute disease. The obesity rate and general characteristics(age, education level) was positively correlated. And while the relationships were positive between obesity rate and between lifestyle(overeating, drinking, dining-out). Conclusion: These results suggested that education programs of the health habits such as drinking, physical exercise and eating habits were necessities for the residents of rural area. Further research would be required to specify the necessities and operation researches.

• 대한가정학회지
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• 제26권3호
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• pp.135-152
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• 1988

The purpose of this study was to survey the improvement activities for the apartment house ; and to examine the relationship between apartment residents and their housing improvement activities in order to present some informations for the further studies and plans of apartment design and housing policy. Library and questionnaire survey methods were used in this research. the sample was taken from 102 housewives living in the apartments over 45 pyong (1602 sq. ft.), in Seoul, Data were analyzed with the SPSS using frequency, percentage, chi-square test, F-test, Duncan's multiple range test, η2, and C2. The results were as follows: 1. It was found that residents had experienced with 3.6 kinds of housing improvement activities. Living rooms, dining rooms, and kitchens in family living areas ; balconies and utility rooms in utility areas were improved for the physical convenience and quality of living. 2. This survey indicated that apartment residents evaluated thier housing condition as high, except storage spaces and outdoor noises. 3. About 80% of respondents were expected to live continuously in the current apartments because they were satisfied with the size of thier residences, However, they wanted to improve the inside of the entire apartment, especially bathrooms. 4. Variables which had a significant relationship in housing improvement activities in the past were the length of residence, the expected length of residence, and the characteristic of residence. 5. The expected length of residence, and the characteristic of residence were found to be effective variable for evaluating the current residence. 6. Finally, the expected length of residence, and the characteristic of residence were significant variables of the housing plan in the future. Housing improvement activities were prevalent recently and expected to be continued in the future. It can be said, therefore, that apartment residents have a long -term plan to live in one place rather than moving out ever two-three years.

• 한국실내디자인학회논문집
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• 제16권6호
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• pp.116-124
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• 2007

The purpose of this study is to find out the spatial characteristics of the multi-housing units in Seoul and Kyung-gi area since 2006. Literature review and content analysis were used for this study and 82units of the big size over $165m^2$ were analyzed to review such design characteristics as spatial composition, layout and linkage. Through this study, the following conclusions have been reached; 1) Most unit plans had 4LDK and 3bath types including family room as a public space. This results shows that family-room and bathroom has recently become more important than number of rooms in multi-housing units planning. 2) Diversity of plan figures such as mass-mixing, mass-separation and polygons(L, V-type)was showed in most unit plan, breaking from the standardized forms of box types. 3) Intermediated spaces such as foyers and halls in entrance zone were planned and sub-entrance into kitchen were planned for the various types of circulation and work-efficiency. Cases had private space separated from public space, the dispersion of rooms with the increase of connection by corridors, L-DK meaning the living room isolated from the dining and kitchen, partially located living room for a view in area distribution. The spatial planning of master-zone mostly consists of the types of two-rooms and an entry into a foyer(library, dress-powder room, bathroom and master bedroom). This study has a significant meaning on grasping current trend in Korean multi-housing and to provide information for future direction on housing-unit design.

• 한국주거학회논문집
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• 제25권2호
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• pp.27-36
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• 2014

The revision of regulations for apartment unit design, which are concerning the area calculating criteria (revised in 1998) and use of balcony (revised in 2005), considerably have increased livable space of apartment unit. This paper aims to verify its effect to apartment unit plan in the aspect of number of rooms and size of each room. For this purpose, 60 and 85 $m^2$ sized apartment unit plans in Seoul Gangnam district have been analysed by construction period, and a conclusion is drawn out as following; (1) The revison of regulations in 1998 and 2005 increased livable space of 60 and 85 $m^2$ sized apartment about 16.4~20.6 $m^2$ area. (2) Bedrooms, living room, dining room and kitchen have no change in size in nominal sense, actually, they increase their size after the fact by converting balcony to livable space. (3) Bathroom, dress room and entrance space have been considerably increased in size, which is possible for available area added in place of wall footprint according to 1998 revision.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.807-816
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• 2009

This day's research analyzed the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants in order to suggest a plan which would induce researcher's interest as well as influencing diversification of management strategies toward dining-out business. The purpose of this research is to analyse the difference between brand personality, self - image congruity, job satisfaction and their influences towards employees of family restaurants. The survey questionnaires were distributed to 300 employees of family restaurants in Seoul from August 1th until August 30th 2009, and 257 of them were used for analysis. The top seven company's were chosen by base on data from 2009 Annual Dinner of the Korea. Statistics handling of this research used SPSS WIN 17.0 statistics package program, which performed frequency analysis, factor analysis, regrssion anlysis. The research result shows, first of all, the relationship between company's brand personality and personal self - image congruity, it shows that the company's brand personality has higher on 'ability/capability, loyalty/fidelity, and strong' the personal self - image congruity appeared higher. The relationship between company's brand personality and social self-image congruity, it shows that the company's brand personality has higher on 'ability/capability and loyalty/fidelity' the social self-image congruity appeared higher. Second of all, in a relation between the self-image congruity and job satisfaction, the personal self-image congruity has shown positive impact on job satisfaction. Third of all, in a relationship between the company's brand personality and job satisfaction, if 'interest or loyalty/fidelity' shows higher on brand personality, than job satisfaction has shown higher.

• 한국프랜차이즈경영연구
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• 제13권3호
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• pp.45-55
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• 2022

Purpose: Consumers' experience of functional attributes is remembered, and the experience lowers the cost of consumers' input from their point of view and reduces uncertainty. It also plays an important role in consumers' positive emotions and responses. Accordingly, if information search costs are reduced in terms of the costs perceived by consumers about restaurants, a strategy differentiated from other companies can be established. Therefore, this study investigated the effect of functional congruence of restaurant stores on information search cost reduction, positive/negative emotions, and loyalty. Research Design, Data, and Methodology: This study investigated functional congruence, information search cost reduction, and positive/negative emotions. The structural relationship between loyalty was analyzed. To verify this, a research hypothesis was established based on previous studies and a research model was constructed. The questionnaire items were modified and used according to the current study, based on previous studies. The data were collected using the questionnaire method from 187 people who had dining out experience. Frequency analysis was performed to confirm demographic characteristics. Reliability, convergent validity, and discriminant validity of the collected data were verified. The research model was analyzed with a structural equation modeling (SmartPLS 4). Results: The findings show that functional congruence had significant positive effects on information search cost reduction and positive emotion, but no significant effect on negative emotion. Information search cost reduction had significant positive effects on positive emotion/negative emotion but did not significantly affect loyalty. Lastly, both positive and negative emotions had significant positive effects on loyalty. Conclusion: Based on transaction cost theory, this study found how functional congruence and information search cost reduction influence consumers' emotions. The functional attributes of restaurants were perceived by customers as information, thus uncertainty was decreased. Finally, appropriate management strategies and implications of functional congruence and information search cost in the restaurant were suggested.

• 한국실내디자인학회논문집
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• 제21권6호
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• pp.12-22
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• 2012

This study was carried out to focus on the user-oriented design of patients' room in general hospital. The purpose of the study was to examine the users' evaluation on their patients' rooms in H General Hospital and to suggest how to improve the patients' room design. The users were inpatients, care givers, and nurses, 300 subjects of each 100 users in H hospital. They evaluated 26 items related to the patients' room design using by 5-points Likert scale. Also, they answered three elements which bothered them, what needed improvement, and what they feel ill at ease. The results were as followings; 1) The users evaluated positively the location and size of window. This implies that the current one is relatively ideal and deserve to be maintained. 2) The users responded negatively to the thermostat system and the space for care-givers. 3) The lack of space for care-givers and visitors, common use of refrigerator and bathroom, and the lack of space bothered the users. 4) Most users mentioned the lack of space in patients' room. This implies that it needs to consider the change of the person number per patient's room, from 5 persons to 4 ones. 5) The lacks of sleeping space, dining space, and bathroom space bothered the care-givers. This implies that the space for care-givers such as sleeping, dinging, and bathing should be considered in patients' room.

• 디자인학연구
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• 제16권1호
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• pp.169-180
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• 2003

외식 산업에 있어 다국적 브랜드가 국내 외식사업을 잠식하고 있고 그러한 브랜드가 국내 소비자에게 인지도가 높아가고 있는 시점에서 패스트푸드도 브랜드화된 하나의 제품이라 보고 그 가치를 느끼게 하는 비쥬얼 아이덴티티를 중심으로 브랜드 인지도와 이미지 연상을 연구를 통하여 전개하고자 한다. 최근에 외식산업의 발달로 브랜드 아이덴티티에 의한 브랜드 이미지를 통해서 자산가치가 새로히 평가받고 있는 이때에 무엇보다도 여러가지 마케팅 포지셔닝이 다양한 패스트푸드업을 통해서 브랜드 연상(Brand Association)과 그 의미를 확인하는데 그 연구 목적이 있다. 서비스를 제공하는 음식의 제조와 판매가 분리된 조직적인 경영기법인 프랜차이징 시스템(Franchising System)으로 운영하는 특성을 갖고 있다. 이러한 경영전략은 소비자에게 자사 브랜드의 인지도와 충성도를 높이는 매우 중요한 포지셔닝(Positioning)으로 차지하고 있는 것이다. 또한 이미 발생된 브랜드 마크에 의한 색체와 도형 등 비쥬얼이미지(Visual Image)에 의한 연상(Association)이 어떻게 나타내고 있는가 연구함으로 국내 패스트푸드업의 프랜차이즈(Fran chise)의 활성화에 도움이 되고자 한다.

• 한국프랜차이즈경영연구
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• 제11권3호
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• pp.43-57
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• 2020

Purpose: Along with the trend increasing dining-out and enjoying variety of menu, dessert café has been introduced as a new type of food service provider and grown up rapidly. We need to verify structural relationship that dessert café environment influences overall quality and brand image and loyalty. Research design, data, and methodology: This study seeks to understand how in-café environment influence overall quality, brand image and loyalty directly and indirectly based on SOR theory. We examine detail effect of in-café environment on overall quality and brand image and subsequently loyalty. Sample data were collected from 563 online survey panels and analyzed by using SmartPLS 3.2.9. Result: The results indicates that all sub-dimensions of in-café environment influences positively overall quality. While, menu and atmosphere make positive impact on brand image. price, food and beverage quality, employee service do not affect significantly brand image. Further, overall quality influences positively brand image and both overall quality and brand image affect positively loyalty. In addition, overall quality plays full mediator role in relationship among price, food and beverage quality, employee service and brand image. Conclusions: Dessert café should differentiate itself from competitors through physical and non-physical environments which are likely to influence overall quality. As overall quality mediates between environment and brand image and influences loyalty, dessert café is required to communicate strength of functional quality and service quality aggressively. Additionally, favorable brand image affecting loyalty is required to be dominated in advance as the market is likely to be segmented along with its growth.

• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.