Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Survey on Public Preference for Image Styles of Dining Space Depending on Types of Passage Rites in Korea - Focused on University Students -

통과 의례 종류에 따른 식 공간 이미지 스타일 선호도 조사 - 대학생 대상으로 -

  • Kim, Mi-Ja (Department of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Department of Food Service and Technology, Catholic University of Daegu)
  • 김미자 (대구가톨릭대학교 외식식품산업학부) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2010.07.22
  • Accepted : 2010.12.01
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

Keywords

References

  1. Cho KS. 2005. A study on criteria setting of image style classification for dining space. Doctor Thesis. Kyonggi University pp 142-143
  2. Jeun JY. 2007. A study on plastic characteristics in food styling for food photo industrial art. Hongik University. pp 15-16
  3. Jonathan Glancey. 1989. History of ahitecture by looking pictures andphotos si-gong-sa pp 150-151
  4. Hwang KS. 2000. Beautiful table joongaang M&B p 154
  5. Hwang KW. 2005. Casual& natural style walgansikdang October p 181
  6. Hwang KW. 2006. A study on the importance of the restaurant color with focus on constituent elements of interior space. Masters degree thesis. Kyonggi University. pp 40-44
  7. Kim HK. 2005. A survey research on table-setting for the first birthday or other celebrations. Sookmyung Women's University. pp 5-6
  8. Kim JY. 2003. A study on the image classification and preference a case of dinnerware. Master Thesis. Kyonggi University. p 32
  9. Kim MJ. 2008. The comparison of the table and food coordinate expressing ways according to basic images divisions. Masters Thesis. Catholic University of Daegu. pp 29-34
  10. Kim SO. 2006. A study on the influence the creation of a dining space has on user's satisfaction in the catering industry. Sejong University. pp 2-15
  11. Kim SY. 2009. The comparison of perception and preference In restaurant according to basic image division of dining space. - focused on the user aged 20's-. Master Thesis. Catholic University of Daegu. p 3
  12. King SC, Weber Annette. 2004. The effect of meal situation, social interaction, physical environment on food acceptability. Food Quality and Preference.
  13. Lee JA. 2003. Food theory of Korea hyoilmunhwasa p 185
  14. Park SJ. 2006. A study on the display for the dietary space - focused on cases of image. Hoseo Graduate school of Culture Contents. Asan. Korea pp 82-83
  15. Ryu SH. 2008. A study on interior color planning method for residential welfare facilities for the elderly based on color image preferences. Doctor Thesis. Hongik University. pp 22- 23
  16. Yee JM. 2006. The visual image of table decoration with Korean ceramic tablewares. Master Thesis. Kyonggi University pp 25-28