• 한국항해항만학회지
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• 제33권5호
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• pp.369-374
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• 2009

최근 워터프런트의 개방성과 자연환경을 만끽하기 위한 중요한 공간으로서 오픈스페이스와 이에 연계된 노천카페 및 야외레스토랑의 계획이 많아지고 있다. 그러나 워터프런트는 낮은 기온, 강풍, 강한 일사 등 도심 및 내륙지역과는 다른 기후특성을 가지고 있기 때문에 노천카페, 야외레스토랑 등을 계획할 때에는 대상 워터프런트의 기후특성, 특히 풍환경에 대한 검토가 필요하다. 본 연구는 부산의 대표적 워터프론트인 해운대, 수영만, 광안리 지역을 대상으로 오픈스페이스와 노천카페 및 야외레스토랑 계획을 위한 워터프런트의 풍환경에 대해 검토하였다. 검토경과를 요약하면 아래와 같다. 1)해운대-광안리까지의 워터프런트는 야외레스토랑 등에 적합한 지역이다. 2)3월말에서 11월 까지가 야외레스토랑 등을 이용하기에 적합한 시기이다.

• 한국실내디자인학회논문집
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• 제18권1호
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• 한국항해항만학회지
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• 제34권1호
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• pp.65-70
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• 2010

워터프런트의 온화한 기후특성과 함께 자연이나 개방성 그리고 그러한 것들을 포함하는 축제성이 시민 생활환경의 질 향상이라는 요구에 대응하기에 적합한 공간이라는 특징 때문에 부산에서는 해안지역 워터프런트의 개발이 수익의 극대화를 위해 초고층 건축물 위주로 개발이 진행되고 있다. 그러나 이러한 초고층 위주의 개발은 토지피복의 변화와 더불어 풍속을 약화시키기 때문에 개발에 의해 기후특성이 변화될 가능성이 크다고 할 수 있다. 본 연구에서는 초고층 개발에 따른 워터프런트의 기후변화를 파악하기 위해 최근 초고층 건축물 위주의 개발이 집중되고 있는 부산의 해운대 지역을 대상으로 개발 전후의 기후특성을 비교 검토하여 개발 이후 해운대의 겨울에 따뜻하고 여름에 시원한 해안지역 기후특성이 변화하여 여름의 기온상승이 현저하며 열대야일수가 증가하였음을 밝혔다.

• 지식경영연구
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• 제19권2호
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• pp.69-90
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• 2018

The purpose of this study is to investigate the effect of message framing of social media contents on social media credibility and behavioral intention and the role of customers' gourmet restaurant involvement. In this study message framing is divided into regulatory focus and message sidedness and used experimental stimulus composed of $2{\times}2$ factorial design. Also investigated the effect into the social media credibility and behavioral intention. A total of 560 valid samples were analyzed. According to the results, it was confirmed that stimuli 'two-sided / prevention' and 'one-side / promotion' framing were the most influential framing on social media credibility and behavioral intention and the social media credibility has significant effect on the behavioral intention. In this study the effect of message framing which was not widely used in the hospitality industry research was confirmed. Also the usefulness of regulatory focus and message sidedness were identified in the various research in hospitality management.

• 동아시아식생활학회지
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• 제19권3호
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• pp.311-315
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• 2009

The purpose of this research was to discern how consumers experience the images of sensibility vocabularies for atmosphere of family restaurants and to suggest the applications for restaurant managers and marketers by presenting words that appeal to consumers' needs and emotions. More reliable results were obtained by researching the sensibility vocabularies using free association and stimulus methods. Extracting 8 sensibility words among 28 vocabularies, we constructed the relation of evaluation concepts by using a structural equation model. Overall, the structural equation model, which is a method to select reliable sensibility vocabularies can increase the sensitivity of the model.

• 대한가정학회지
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• 제29권4호
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• pp.13-23
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• 1991

The importance of tourism was recognized through the olympiad of 1988. Especially visual impacts like uniform make it more important to develop proper service system. Thus, the object of this study is to provide a renewal uniform policy of Korean restaurant. Here, the theoretical knowledge is applied into actual conditions, and found many problems as a result. 1. There are no recognition of the importance of uniforms. 2. No effort has been made in creating image suitable for traditional restaurants. 3. There has been no uniqueness and utility. 4. The uniform colors have not been coordinated working environments. 5. There have been some problems concerning uniform managements. These problems led to an idea of making new uniforms, and actual products has been producted as a part of the study. The products have focused an functional utility and tradition of Korean costumes. I hope my endeavor will be helpful for traditional Korean restaurants and developing of uniform design.

• 유통과학연구
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• 제20권3호
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• pp.45-52
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• 2022

Purpose: This study investigated the impact of staff verbal and non-verbal communication on consumer satisfaction and revisit intention. The study sought to identify differences in demographic and eating out characteristics on perceived verbal and non-verbal communication. Research design and methodology: This study used a survey method to collect data. The questionnaire asked about previous experience with verbal and non-verbal communication with staff at a counter service restaurant. The study measured degrees of perceived verbal and non-verbal communication. In addition, the effect of verbal and non-verbal communication on satisfaction and revisit intention was measured. The principal results: Results of ANOVA showed significant differences in monthly income on verbal communication and monthly income and budget for dining out on verbal and non-verbal communication. Both verbal and non-verbal communication affected satisfaction and revisit intention significantly with slightly more power of verbal communication than non-verbal communication. Major conclusions: Results of this study suggest that consumers are affected by both verbal and non-verbal communication. Staff communication is critical to increasing consumer satisfaction and revisit intention; hence, training staff in effective communication is necessary.

• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• 국토계획
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• 제54권5호
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• pp.76-90
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• 2019

The purpose of this study is to analyze the survival characteristics of the restaurant business by trade area type (major and side street). By the increase of the unemployment rate, the new foundation of selt-employment type is increasing. However, due to high competition and economic recession, the sustainability of new foundation is not high. Therefore, in this study, survival analysis was performed considering the individual and commercial characteristics focused on the ordinary restaurants. The major findings are as follow. First, the characteristics of parcel unit and adjacent area have a significant effect on the survival. This means the micro-scopic spatial characteristics should be considered for survival in the location choice. Second, the regional economic characteristics in trade area have a significant effect on survival. Furthermore, these characteristics are different by the trade area type. Third. the development characteristics have a different effect on survival by the building usage and trade area type. Finally, regional economic characteristics have a significant effect on survival. These results are expected to be used as basic data for commercial location selection and trade area analysis system in the private and public sectors.

• 한국융합학회논문지
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• 제10권11호
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• pp.253-262
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• 2019

본 논문에서는 패스트푸드점 DID에 나타난 GUI 디자인을 알아보기 위하여 사용자를 대상으로 실태조사를 실시하였다. 이를 바탕으로 2017년 햄버거 업계 매출이 높은 롯데리아, 맥도날드, 버거킹, 맘스터치 네 곳을 선정하고, DID에 나타난 GUI 시각적 구성요소인 레이아웃, 문자, 색채, 그래픽, 동영상 등을 살펴보고 분석하였다. 그 결과 효율적인 GUI 디자인을 위해 패스트푸드점의 환경적 요인을 분석하여 복잡한 접근보다는 구분이 명확하고 정돈된 레이아웃, 주목성과 가독성이 높은 문자, 시인성이 높은 색채, 흥미를 유도하는 그래픽, 다양한 콘텐츠의 동영상을 사용자에 제공하는 디자인 방안을 제안할 수 있었다.