• Korean Institute of Interior Design Journal
• /
• v.26 no.5
• /
• pp.125-134
• /
• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• Journal of the Korea Furniture Society
• /
• v.26 no.4
• /
• pp.456-466
• /
• 2015

Today, a definition of tourism is shifting from simple sightseeing to experiencing various cultures directly and/or indirectly. Along with the shift, all countries of the world dedicate their full attention on globalization project. In order to do so, they try to promote their images and cultures through eating and drinking spaces for food where the rest of the world can approach with ease. China is a country of diverse culinary culture. By analyzing eating and drinking spaces operated in four Chinese cities, this research studies how the traditional Chinese elements are expressed in modernization. With the research, it will navigate a direction as a new design way to establish modernized traditionality in the future. The research conducted an advanced research that set up and analyzed a standard frame of realizing practice for traditionality. By doing so, it sorted out and reviewed the characteristics of interior space into four styles; an indicative imitation method, a partial invoked method, a partial transformation method and a conceptual reception method. According to the outcome of an analysis, (a) the indicative imitation method that directly employed Chinese tradition was most used one, followed by (b) the partial invoked method that carried a part of traditional space, (c) the partial transformation method that simplified or transformed the tradition, and (d) the conceptual reception method that interpreted hidden minds and concepts by illustrating modern spirit over an inherent order in traditional Chinese space, in respective order.

• Proceedings of the Korea Society of Design Studies Conference
• /
• 2005.05a
• /
• pp.98-99
• /
• 2005

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2004.11a
• /
• pp.40-45
• /
• 2004

From 20th century, the perception of the problem on self-loss originated from philosophy and emerged in the pursuit of study on humans in real life, not from metaphysical questions. In particular, Phenomenon theory originating from Husserl has been unfolding around, above all, body concepts about human experiences. This is the part where Phenomenon theory finds its meaning as an analytical method of real space concepts. In addition, subjects' perception of situation is done through sense organs not only with sight but also with space-sensible aspects. And since these perceptions are done in consecutive and procedural times, they are done in the experience which shows transitional attributes. The experience elements of transitional senses in situation should be considered more about perception experience of human beings than other spaces, and classify into physical and program elements the introductory parts of eating and drinking spaces where the movements of active perceptionists and the flow of spaces can be felt. And this grants experimental, not usual, characteristics

• Korean Institute of Interior Design Journal
• /
• v.20 no.1
• /
• pp.80-88
• /
• 2011

Designs of Takashi Sugimoto suggested new concepts on the space after broking out fixed ideas, and attempted spatial expressions differently from existing interior decorations through independent thoughts and new interpretations. It is showing orientalism's influences strongly based on Japanese traditional beauty unlike western country's design trends. Takashi Sugimoto is implementing unique own design viewpoints by using materials in nature rather than artificial ones, and stressing extra ordinary view of the world having been edited with daily life through traditions and local cultures along with recycling old daily goods and wastes rather than pursuing modem and futuristic spatiality. Sugimoto thought that beautiful designs and uncommon ideas could be gotten from simple daily experiences, and thus materialized it with a technique of extraordinary daily life's implementation through such design viewpoints. Also, He pursues designs in which dense communications are made variously between spaces, space and user, and this becomes design techniques having been used mostly in his projects. It creates soft boundaries through using certain objet as an intermediate of doing communication or erasing physical boundaries, and then induces close communication within the space. This design viewpoints and techniques of Takashi Sugimoto have directed own discriminated designs nowadays.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2007.05a
• /
• pp.166-171
• /
• 2007

Like today there is to a world-wide anger time where the culture flow is active and the life style which it follows in soul re-and economic growth of information anger and brother-in-law both culture of the world and consuming pattern against the eating and drinking space of the people are demanding the change which is various. Per the Korean-style food space composition quality instance - investigation analysis it leads and per the Korean-style food store plan hour it presents the standard of the space composition it will be able to refer with per the Korean-style food space composition plan hour efficient and rational there is the objective of the place where it provides a fundamental data to direction set of new plan.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2002.04a
• /
• pp.44-47
• /
• 2002

Greeting the era that the interest in qualitative aspects of life environment is getting important, commercial space, which is sensitive to the reflection of consumers' desire, is making efforts to secure the interior image identity of its own space. Especially, because the bar, which is the object of this study, is competing with undistinguished alcoholic beverages, the distinction of the interior image construction becomes more important. Here this study is purposed to understand the features of structural elements for the construction of the image identity of interior space. Especially, the purpose is to present the basic materials of the space design for individuality and distinction by considering relationship between the whole image and structural elements that form the image of space, and the preference, centering on the installation, which is being used very much for the image identity construction in eating and drinking space these days.

• Science of Emotion and Sensibility
• /
• v.8 no.3
• /
• pp.291-301
• /
• 2005

This study aims to understand causal relationship among preference factors - preferred design, design image, and design elements-to create interaction between artists and spectators, concerning eating and drinking table decoration which is produced with subjective representation chiefly by virtue of the authors' conceptualization and planning. As an experimental research , face-to-face personal interviews have been made in off-line setting through questionnaires. Acquired information from it has been analyzed, which results are as follows. As harmonious, warm, womanish design image, combination of pink-tone similar colors were preferred. As image adjectives highly related with design preference were 'harmonious and inharmonious' A design factor of 'harmonious' was combination of similar colors, while that of 'inharmonious' was association of mixed colors. It has been found that 'colors' have been an important factor among preference design factors. As above, a new concept for design can be established by using data-based information, along with suggesting a direction for preferred design in the field of eating and drinking table decoration. Furthermore, it will be possible to make a study of new preferred design through evaluation of quantitative spectators in this area. It is expected that such researches could give an opportunity to get satisfactory results from newly experimented designs using quantitative data even in a creative design area, as well as table decoration.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.32 no.4
• /
• pp.397-404
• /
• 2012

This study was carried out to investigate the effects of stocking density on eating and ruminating behavior of Hanwoo steers (Bos taurus coreanae) in the finishing period. A total of 30 finishing Hanwoo steers ($631.3{\pm}11.4$ kg, 25 months old) were allocated to one of four stocking density groups comprising 1, 2, 3, and 4 steers per 32 $m^2$ pen [G1 (32 $m^2$), G2 (16 $m^2$), G3 (10.7 $m^2$) and G4 (8 $m^2$), respectively] in triplicate. Eating, rumination behaviors, as well as dry matter intake of steers were measured, and the results were subjected to analysis of variance with stocking density as the main effect. The results of eating behaviors over 48 hours are summarized as follows: Total intake was significantly (p<0.01) higher in G1, G2, and G3 compared to G4. Eating time was not different among the treatments, whereas ruminating time increased in the order of G1 > G2 > G3 > G4 (p<0.01). However, resting time and chewing time (sum of eating and ruminating) were not significantly different among the treatments. Number of boluses and number of total chews were highest in G1 (p<0.01), whereas number of chews per bolus was highest in G3 (p<0.01). Ruminating time per bolus as well as number of boluses per minute was not significantly different among the treatments. Number of defecations was higher in G1 and G2 animals compared to G3 and G4 animals (p<0.01). However, stocking density had no effect on drinking or urination. In conclusion, increasing stocking density (i.e. G4) per pen decreased voluntary intake, ruminating time, and total chewing number in the finishing period of Hanwoo steers. However, care must be taken in discussing stocking density in the present study as the space allowance per animal was satisfactory to meet the current animal welfare regulation in Korea and in Europe, although the beef production system in Korea is more intensive than in Europe.

• Archives of design research
• /
• v.20 no.1 s.69
• /
• pp.21-32
• /
• 2007

To quantitatively measure or evaluate aesthetic factors is not easy in comparison with physical, functional, behavioral or economic factors. Yet aesthetic factors essentially play an important role in design modeling process. Despite its importance, research on aesthetic assessment or the interaction of aesthetic influential elements is insufficient. Therefore, this study is intended to find the relationships between visual preference and aesthetic variables of perceptual-cognitive dimension and affective dimension in commercial space design. According to the result of this substantiation research, aesthetic variables that give a positive effect on the preference of commercial space design are unity, order, and clarity in perceptual-cognitive dimension and 'pleasant', 'relaxing' in affective dimension. On the other side, aesthetic variables that give a negative effect on the preference are contrast, complexity, and ambiguity that is a contrary concept of clarity in perceptual-cognitive dimension and 'exciting', 'arousing' in affective dimension.