• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.2
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• pp.47-58
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• 2013

The purpose of this study is to categorize the types of sidewalk cafes, and to evaluate design factors with types of sidewalk cafes for street revitalization. Consequently, it may suggest efficient and systemic policies for the guidelines of sidewalk cafes. To ensure this end, the types of sidewalk cafes were categorized from the street relationship perspective by site investigation. A literature review and importance analysis were used to select the evaluation criteria, and the data were analyzed by statistic methods such as descriptive analysis and factor analysis. As a result, five main factors of the evaluation criteria were contracted: accessibility, aesthetics, identity, environmental, culturedness. Cumulative factor loading of these five factors was 68.731%, which was quite high. And the evaluation using the Likert scale was performed by 4 experts. Types of sidewalk cafes were categorized into 5 types: protruding, gating, blending stereoscopic, elevation angle, and sign provision from the street relationship perspective. On the evaluation by type, aesthetics and culturedness were the worst evaluated in the protruding type and the gating type, culturedness was the worst in the blending stereoscopic type, accessibility, aesthetics, culturedness were the worst in the elevation angle type, and accessibility, identity, culturedness were the worst in the sign provision type. On the evaluation by the indicators, culturedness was the worst evaluated, and on the evaluation by criteria, 'safety for impaired persons', 'interest of programs', 'openness of entrance' were the worst. It is recommended that a survey of importance-performance analysis focused on users be conducted.

• Journal of the Korean Society for information Management
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• v.21 no.4 s.54
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• pp.209-231
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• 2004

The purpose of this study is to examine the current state of illegal distribution of literary works on internet cafes and homepages, and figure out how to protect the rights of copyright holders. For this study, examined were the cafes and menus of homepages of major Websites on the Internet, where illegal copying and delivery of literary works could happen. For each Website, the volumes of the entire collection, the number of literary works held, the maximum and average number of transactions were investigated, and literary works categorized according to genres were analyzed. The result shows that the strict legislation and regulation by government or copyright organizations could hinder the positive distribution of awareness about the copyright : but, still strongly needed is the promotion and education of the importance of copyright to help the public understand better. Providers of portal services should take a proper step to strengthen the training of and systematic support for copyright-related issues for both operators and users of cafes and homepages on Websites.

• The Journal of the Acoustical Society of Korea
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• v.40 no.6
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• pp.660-670
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• 2021

As various people use the cafe for various purposes, it is difficult to hear conversations with the accompanying people due to the noise and background music of people around the respondents. In addition, there is a need for improvement related to the noise and sound inside the cafe, such as making it easier to hear the conversations of nearby users. 212 adult men and women participated in the questionnaire on the survey on cafe acoustics and noise conditions. As a result of the survey, about two-thirds of the respondents said that they did not prefer noisy cafes, and that the noise of cafes had a negative effect. The major source of noise in cafes is the sound of people around users, and more than 40 % of the respondents said that they could not hear well the sound of conversations with their accompanying people due to the sounds of those around them, or that they were concerned about their own conversations being transmitted to those around them. As a result of the survey on cafe sound and noise, it was found that improvements were needed to secure the voice privacy of cafe users as well as the voice intelligibility.

• Journal of East-Asian Urban History
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• v.2 no.1
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• pp.27-63
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• 2020

The emergence of coffee shops and other public spaces in modern Shanghai shows the appearance of the "mass" centered on the middle class. Furthermore, we can further explore the different development paths of the publicity of modern Chinese urban society. The emergence of new public leisure spaces, such as cafes, provides a model of modern life style and a stage of daily publicity for the middle class in Shanghai. With the convenience provided by this kind of public space, people are able to clean up their old opinions and be better at accepting new ideas. A more sensitive and flexible public opinion of Enlightenment has gradually formed in urban life.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.70-77
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• 2013

This study has analysed the composition elements in a cafe space where visual transfer-elements are filled and the perceptual characteristics of facade designs with the purpose of drawing any important elements to advertisement and their related items for uniqueness of designs. For the analysis of the perception process shown in the consecutive situations of observing and visiting cafes, the cafe facade was grouped and stereotyped for the analysis of perceptual characteristics and significant composition elements for better designing of cafes through survey with representative facades as subjects. The conclusions from this study are the followings. First, for the uniqueness specific to cafes to be integrated into facade, memory was chosen first as the most significant advertisement factor followed by interest as with male and attention as with female. The memory has much to do with furniture and finishing material of Clause (4), Chapter 4.1 and the types having effects on perception of Clause (1) and the atmosphere having effect on that of Clause (2) were found to be major factors to attention and interest. Second, it was found out that women preferred horizontally stable partition and men clearly divided facades. The factor of shape was observed first among the constituents of facade followed by color. There was no difference with 'shape' between men and women and color was found to be a space constituent having a lot of effects on women. Third, the memory of experience from visiting a cafe was very likely to offer the motivation of visiting it again, on which furniture had the most effect followed by finishing material and color. Such elevation elements as facade and logo were found not to have effect on the memory or the re-visit. Any intention of visiting again seemed to be influenced by such comprehensive images as atmosphere rather than by any concrete facade, furniture, or appliance. From the above viewpoint, facade design should have any uniqueness or impressive feature as well as the effect of making passers-by drop in and attracting them into the shop. The analysis of attributes of facade constituents revealed that the abstract images in addition to the configuration of facade had much to do with interest or behavior.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.

• Asian Journal of Atmospheric Environment
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• v.7 no.2
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• pp.72-84
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• 2013

In the study, pollution levels of indoor polycyclic aromatic hydrocarbons (PAHs) in public facilities (vapor phase or particulate phase) were evaluated, and a health risk assessment (HRA) was carried out based on exposure scenarios. Public facilities in Korea covered by the law, including underground subway stations, funeral halls, child care facilities, internet cafes (PC-rooms), and exhibition facilities (6 locations for each type of facility, for a total of 48 locations), were investigated for indoor assessment. For the HRA, individual excess cancer risk (ECR) was estimated by applying main toxic equivalency factor (TEF) values suggested in previous studies. Among the eight public facilities, internet cafes showed the highest average $PM_{2.5}$ concentration at $110.0{\mu}g/m^3$ (range: $83.5-138.5{\mu}g/m^3$). When assuming a risk of facility exposure time based upon the results of the surveys for each public facility, the excess cancer risk using the benzo(a)pyrene indicator assessment method was estimated to be $10^{-7}-10^{-6}$ levels for each facility. Based on the risk associated with various TEF values, the excess cancer risk based upon the seven types cancer EPA (1993) and Malcolm & Dobson's (1994) assessment method was estimated to be $10^{-7}-10^{-5}$ for each facility. The excess cancer risk estimated from the TEF EPA (2010) assessment was the highest: $10^{-7}-10^{-4}$ for each facility. This is due to the 10-fold difference between the TEF of dibenzo(a,e)fluoranthene in 2010 and in 1994. The internet cafes where smoking was the clear pollutant showed the highest risk level of $10^{-4}$, which exceeded the World Health Organization's recommended risk of $1{\times}10^{-6}$. All facilities, with the exception of internet cafes, showed a $10^{-6}$ risk level. However, when the TEFs values of the US EPA (2010) were applied, the risk of most facilities in this study exceeded $1{\times}10^{-6}$.

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.137-149
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• 2000

The Purpose of this study was to investigate actual condition about the modem adaptation of interior elements(floor, wall, ceiling, door & window) in traditional thatched roof house. The examined objects were interior space of 36 restaurants and cafes in Seoul and Kyung-Ki Do area. 1. Floor: Jang-pan was mostly alternated with linoleum which huts Jang-pan pattem. Wumul-maru was adapted from the original and Jang-maru was alternated with wood or linolium which has western state Jang-maru pattern. Mud was adapted from the original or alternated with slate stone or rough finish cement. 2. Wall: Rice proper was alternated with rice paper book witch has chinese character, paper for parcels or modem wall paper. Plaster-white paint or white handy coat. Mud-mud color paint or bamboo stick witch located in the mud wall orginal. Log-half cut log. Wooden board-without cross bar or irregular form. 3. Ceiling: Yondung-Chongang was mostly adapted from the original and Banja-Chonjang was alternated with rice paper book which has Chinese character or modem wall paper. 4. Door and Window: Ttisal-mun and Panjang-mun were adapted from the original. Wan and A’character door and window were simplified character itself.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.68-77
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• 2013

'The Third space,' which is the concept that embraces sociological, spatial, and marketing concepts, refers to the place which is other than the home and the workplace and which is a comfortable frequented place where meditation, psychological relaxation, and social needs can be satisfied. 'The Third space' has the characteristics of comfort, openness, interactivity, playfulness, and diversity. In modern times, most of consumption spaces play the role of 'the Third space,' and the typical example is $Caf{\acute{e}}$. $Caf{\acute{e}}$ began from its origin with the characteristics of 'the Third space,' and recently it has become the complex cultural space of urban dwellers. $Caf{\acute{e}}$ as 'the Third space' has the characteristics of a healing space, communication space, personalized space, value-expressive space, culture and consumption space, nomad space. Such characteristics of $Caf{\acute{e}}$ are well represented in the cafes around the regions where 'street culture' has recently been formed. As examined through the examples, $Caf{\acute{e}}$ as 'the Third space' can be more strategically produced by establishing themes through storytelling, giving spatial identity through style creation, diversifying the sequence through complex space organization, and establishing interaction devices through experience elements.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.