• 주택과사람들
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• s.210
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• pp.72-75
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• 2007

상가 시장에 새로운 바람이 불고 있다. 주상복합 건물 내에 자리 잡은 상가에 고급 인테리어 숍과 유명 레스토랑, 카페들이 입점하면서 기존의 일반 상가 점포와 차별화를 선언하고 있다. 고급 주거지에 걸맞게 더욱 고급스럽고 트렌디한 점포들이 들어서면서 신상권을 형성하고 있는 주상복합 내 상가 시장의 최근 트렌드와 투자 포인트를 짚어보았다.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.29-46
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• 2006

• 월간 기계설비
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• s.246
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• pp.86-87
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• 2011

`TGIF'라고 하면 무엇이 떠오를까? "유명한 패밀리 레스토랑"아니면 "서양 사람들이 주말 잘 보내라고 하며 쓰는 말인 Thank God It's Friday"정도일 것이다. 필자 역시 얼마 전까지 그랬다. 그런데 그것이 엄청난 시대의 변화 밑에서 잠자고 있다는 뜻임을 최근에 알았다. 그렇게 말하면 너무 가혹하고 무례한 진단일까? 하지만 이 시대에 가장 화두가 되고 있는 트렌드 하나를 놓치고 있는 것만은 확실하다. 2011년을 뒤집어 놓을 SNS(Social Network Service)에 관하여 잠시 후 본문에서 간단히 살펴보자.

• 건강소식
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• v.36 no.9
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• pp.16-19
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• 2012

영국 최고의 유기농 먹을거리 생산지로 자리잡은 토트네스. 이곳에선 유기농과 친환경이 자연스러운 일상이다. 토트네스의 경제 또한 건강한 먹을거리에 기반을 두고 있다. 시내 중심가에 있는 모든 식료품 가게와 정육점에서는 로컬 푸드를 판매한다. 레스토랑이나 카페에서도 유기농 먹을거리를 식재료로 사용하는 것이 일반적이다.

• KOREAN POULTRY JOURNAL
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• v.43 no.6
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• pp.130-131
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• 2011

동대문역 3번 출구로 나와 골목을 따라 2분가량 걷다 보면 네팔 전문 음식점이 보인다. 네팔은 히말라야 산맥 중앙부의 남반을 차지하는 나라로서 인도와 티베트의 사이에 있어 양국의 문화를 다양하게 접할 수 있는 나라이다. 이러한 네팔의 문화와 음식을 접할 수 있는 네팔 음식점인"에베레스트"는 네팔과 인도, 그리고 티베트의 문화를 접할 수 있는 곳이다.

• 월간산업보건
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• s.381
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• pp.78-79
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• 2020

영화 <아메리칸 셰프>는 유명 레스토랑의 메인 셰프 칼 캐스퍼의 좌절과 성공을 다루고 있다. 꼼꼼한 성격에 화려한 실력까지 갖춘 요리사지만 그에게는 약점이 있다. 바로 쉴 새 없이 움직여야 하는 손목때문에 손목터널증후군을 앓고 있는 것, 미디어 속 직업병에 대해 살펴보았다.

• Korean Institute of Interior Design Journal
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• v.23 no.2
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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.

• Korean Institute of Interior Design Journal
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• v.20 no.6
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• pp.254-261
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• 2011

The purpose of this study was to investigate the characteristic as to how the Indonesian traditional space is expressed in a contemporary space. As for the study method, We visited 12 Indonesian restaurants in Jakarta from Oct. 16 to Oct. 20, 2010 for a case study. The study result is presented as follows: First, as a factor of facade components, the roof part revealed its identity as a Joglo structure. Walls, windows and doors reflected Indonesian tradition, or were transformed in passive or aggressive ways. Second, as a factor of interior space components, ceilings were predominantly designed by reflecting a structural exposure ceiling or Tumpang Sari as it was or by passively transforming them; Interior walls, windows and doors were transformed in aggressive ways. Third, regarding the factors of interior decoration components, traditional furniture was not used, but instead, furniture with contemporary form and local materials were dominently used, and traditional accessaries were used as they were. Therefore, in the case of designing spatial componentss in Indonesian restaurants located in Jakarta, roofs and ceilings, floors, furniture, and accessaries reflected Indonesian tradition, or were passively transformed, whereas walls, windows, doors, and some ceilings aggressively reflected modernized tradition so that they were formed in harmony with traditional and contemporary styles.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.227-246
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• 2000

A few years ago, hotel service was not usual to the people very much but it's normally usual only for the higher-grade people. However now a days, it's expected that hotel service is universal one with changing of life style. It's rising to use hotel with being on the increasing of the international alternating so that the banquet service can be expected as the much more important service point of hotel. At the same time there are much more chances to participate in the personal parties and meetings. That means the demand is increasing than before. So every hotels are trying to promote the quality of the service, make renovation and suggest the specially distinguished service in comparison with the other hotels so as to get the banquet customers. Actually the sales amount from the banquet in the hotel can be said the biggest one in these days. That's why we cannot help thinking it the very important point at the hotel service. So we would 1ike to suggest the best way of managing hotel banquet service more efficiency and would like to find out how we can serve the higher quality service to the banquet customers in order them to make feel more satisfactory.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.24-40
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• 2007

This study investigated an effective countermeasure of each restaurant under the present market conditions by grasping consumers‘ brand recognition and preferences over six restaurants in the metropolitan area centering around Seoul and comparing and analyzing selection properties that satisfy customers. The survey used a self-recording method that respondents write in the answers in person, and its subjects were the customers of restaurants in the metropolitan area from July to August, 2006. We made the MDS(multidimensional scaling) analysis of the available data from 408 respondents, using the SPSS statistical analysis program. The result was as follows. First, there were intensely competitive relationships between Nolboo Bossam and Wonhalmeoni Bossam, and between Outback Steakhouse and TGIF. Marche and Bennigan’s, however, didn‘t have a competitive relationship but kept a complementary one. Second, Wonhalmeoni Bossam was most favorably commented upon in its facilities, atmosphere, location, services, convenience(business hours, parking, transportation), recognition(popularity, fame, advertisement), sanitation and cleanliness, reasonable prices (food and drinks), etc., and then came Nolboo Bossam, TGIF, Outback Steakhouse, Bennigan’s, and Marche in that order. Third, in case of selection properties on taste of food, TGIF was estimated as the best, and then came Outback Steakhouse, Bennigan's, Marche, Wonhalmeoni Bossam, and Nolboo Bossam.