• The Journal of Sustainable Design and Educational Environment Research
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• v.12 no.2
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• pp.43-52
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• 2013

This study aims to theoretically examine the educational and living elements that are needed for social education in the school system and suggest an approach to apply this result to the environmental aspects of the space in schools. To do this, characteristics of space in exemplary middle school oversee were analyzed. Also, the characteristics and status of the school space environment that foster socialization were examined. In order to increase students' social skills, the following community space should be considered. 1) teaching and learning spaces facilitating a variety of teaching methods, such as lecture, discussion, seminar classes, 2) open-spaces for communication among students, such as home base, hall, library, museum, and restaurant, 3) open-spaces for STEM education, 4) transparent windows located in the boundary wall between classrooms and hallways, 5) a large performance stage for presentation of student activities and experiences, 6) smart-learning spaces for fluent ICT system in classes and in public spaces, 7) restaurants and libraries located in the middle space of the school, and 8) ecological environments for student learning.

• Korean Institute of Interior Design Journal
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• v.17 no.5
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• pp.166-174
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• 2008

As the use of virtual environment for decision-making interior or architectural design has been increasingly broaden, the choice of media form-physical, objective properties of a display medium-became and important issue to take into consideration. This research deals with the effects and differences between two types of media for a virtual environment; wall projection screen(120") and PC monitor(17"). In addition, efficient adoption of the two media forms was also proposed in this research. A total of 90 subjects participated in pre-designed three experimental groups(A group: experiment with a wall projection screen, B group: experiment with PC monitor, C group: both) and answer the seating preferences, the presence inventory, and the decision confidence using a simulated virtual restaurant environment. The results are as follows: (1) seating preferences for the tables located in frequent traffic area and near other spaces such as restroom and th kitchen are significantly different by the media form. While there is no significant difference found in seating preferences for most tables except high traffic areas near entrances between the two media. This result demonstrates the effects of media type or screen size on user perception for the areas near structural or interior design elements. (2) The presence measure in this research consist of in this research consist of four factors: 'spatial presence,' 'object presence,' 'positive effects,' and 'the factor of negative effects. 'The mean values of the items involving engagement or interaction in the spatial presence factor and the object presence factor are significantly different by the media form. A higher sense of presence of presence was observed in the wall projection screen. (3) PC monitor condition was shown to provide a higher level of decision confidence. Based on the research finding, conclusions and implications are discussed.

• The KIPS Transactions:PartD
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• v.13D no.3 s.106
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• pp.325-336
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• 2006

For supporting LBS service, recent studies on spatial network databases (SNDB) have been done actively. In order to gain good performance on query processing in SNDB, we, in this paper. design efficient storage and index structures for spatial network data, point of interests (POIs), and moving objects on spatial networks. First, we design a spatial network file organization for maintaining the spatial network data itself consisting of both node and edges. Secondly, we design a POI storage and index structure which is used for gaining fast accesses to POIs, like restaurant, hotel, and gas station. Thirdly, we design a signature-based storage and index structure for efficiently maintaining past, current, and expected future trajectory information of moving objects. Finally, we show that the storage and index structures designed in this paper outperform the existing storage structures for spatial networks as well as the conventional trajectory index structures for moving objects.

• Journal of Distribution Science
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• v.11 no.8
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• pp.25-30
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• 2013

Purpose - Foodservices have grown to over 60% of the franchise industry. However, despite reaching this high level, the foodservice franchise industry is experiencing severe ups and downs. While factors such as expansion by franchises and the entry of large multinational firms are causing this imbalance, the more serious problem faced by franchisees is the lack of know-how and correct operating procedures. Franchise headquarters should advise franchisees on important matters such as food ingredients, interior design, tableware, and fixtures. However, even though franchise headquarters have the ability to impart such management know-how, this is often a neglected area. Research design, data and methodology - This study was conducted in an industrial environment to present suitable competitive alternatives for foodservice franchises. Empirical analysis was conducted using a sample of 232 people with experience in targeting customers. The main purpose of this study is not to identify and analyze the factors affecting customer satisfaction. Customers of the Food Service Industry to invite contacts until departure for the service flow by identifying the expectations and allow this area by analyzing the resulting measures to enhance the competitiveness has presented. Results - Actual results contact factors affecting the quality of service on customer satisfaction was a significant influence. However, the end of this analysis, the actual customer satisfaction directly affects the quality of service that is only important factor can commit mistakes. Relatively large impact on customer satisfaction, which is relatively independent of the quality factor should be a review of zone of tolerance. In this study, eating phase relative to contact the service customer satisfaction was the most influential. The results, however, zone of tolerance for an area in the waiting and ordering dissatisfaction factors are appearing. And in the course of these services outside the zone of tolerance area is unsatisfactory evaluation is being done. Conclusions - After all, Foodservice, the contact service management for zone of tolerance the top priority should be can be seen. Foodservice contact first in the case of service quality factors caused by the continuous flow of services, so this step-by-step identification needs to be clearer. This, of course, to distinguish between the actual per unit of activity appears to be more difficult to follow, for it seems to need a lot of future complementary. Next is the assessment of customer service quality. Customers remember the experience for the services of a real contact through the assessment and service evaluation clearly emerge as the expected level can be difficult. However, this situation is controlled by the test method cannot be avoided unless there is no limit to the number of leave. Despite these limitations, the next step to contact a service evaluation and analysis have to continue to refine and thereby franchisees for the operation of the store in terms of practical know-how required to provide to the office believe.

• Journal of the Korean Home Economics Association
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• v.43 no.10 s.212
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• pp.69-79
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• 2005

The purpose of this study was to determine restaurant patrons' preference differences in interior design style of restaurants according to their lifestyles. Written questionnaires were handed out to 500 adults in Seoul and surroundings and the results were sampled by convenience sampling. The questionnaire was composed of respondents' general characteristics, lifestyles, and preference for 10 types of interior design style. A total of 415 questionnaires were usable for data analysis, resulting in a response rate of $83\%$. To analyze the collected data, frequency, factor, reliability, quick clustering K- means and One-Way ANOVA analysis were conducted using SPSS 10.0. The results showed that there were preference differences in 10 types of interior design style of restaurants according to lifestyle types which were categorized into 4 groups. The conservative and self-convinced group showed the lowest preference scores in the 10 types of interior design style which are Romantic, Ethnic, Classic, High-Tech, Elegant, Country, Modem, Minimal, Natural, and Casual style. The quality life pursuing group and extroverted individuality groups showed the high preference scores in most of the styles, especially in the Classic and Elegant styles. The realistic self-centered group showed the highest preference scores in Casual style among the 4 groups. These study findings indicate that restaurants should take into account their patrons' lifestyles as a mean of market segmentation, and respond to their taste and preference when they have established suitable servicescape.

• Korean Institute of Interior Design Journal
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• no.17
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• pp.22-29
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• 1998

As the trend shows that corporate investment for staff's welfare facilities has increased alongside employee's enhanced economic and conscious level which has resulted from economic growth and industrialization this study aims at analyzing interior design elements in staff's welfare facilites especially in cafeteria and suggesting new directions for designing those spaces. The method and scope of this study in firstly to described general points such as function and role of public food service and interior design elements in staff's cafeteria and then to grasp and analyze the present conditions of the staff's cafeteria for enterprises and financial organizations which has been built after 1990. The conclusion of his study can be summarized as follows : First it is desirable to locate employee's cafeteria on upper or top floor which has relatively good atmosphere. Second it is recommended to make overall atmosphere of employee's cafeteria impressive and in commercial restaurant. Third the separation of service circulation serveries and eating area is necessary. Fourth material for each parts should be easy to maintain and durable. Fifth more illuminance that the regulation is recommended and lighting fixture should be selected in terms of economics and maintenance. Sixth selecting bright and warm colors with partial application of accent colors is effective. Seventh furniture should be harmonized with the ambience of the space and required to be convenient and durable. Eighth to provide visual and auditory pleasure during eating it is desirable to equip the minimal A/V system. In addition diverse aspects such as improving employee's welfare caring for company the way of treating employee an boosting corporate images should be considered when designing staff's cafeteria and interior designer should be able to satis managerial aspects productivity and effectiveness as well as pursuing functional aesthetic facts.

• Korean Institute of Interior Design Journal
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• v.23 no.6
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• pp.125-132
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• 2014

The purpose of this study was to investigate that to see how their traditional characteristics were reflected and expressed in Hanoi vietnamese contemporary public restaurants. For this, We visited Hanoi twice to have onsite research in August 2012 and 2013. According to the results of surveying Vietnamese public restaurants, all of the 12 cases had humane characteristics reflecting Vietnam traditional culture, showing Vietnamese unique traditional characteristics including intangible elements such as natural environment, life culture elements such as food culture, and formative aesthetic elements using indigenous ornaments. Different from luxury restaurants that had trade names on the theme of historical stories related to people or places and expressed various concepts formatively using photographs of Vietnamese politics and history and ornamental elements such as tableware, however, the public restaurants were simple in theme or concept. It is probably because most of the surveyed cases were situated in the old quarter to the north of the Hoan Kiem Lake and in the area to the west of the lake and their target customers were local people, so they reflected the Vietnamese traditional residence style and common people's life rather than designing the restaurants intentionally with specific concepts. As to the spatial expression characteristics of the surveyed cases, casual restaurants in Hanoi expressed only basic structure using basic construction materials and techniques with outdoor spaces in the form of Vietnam traditional tube house, and therefore, the overall atmosphere was contemporary. In indoor spaces as well, the general level was low, using uncharacteristic common design and color and cheap finishing materials and furniture. 83% of all cases showed the pattern of VM-VM-VT, being mainly contemporary by partially adopting Vietnamese unique ornamental elements for their outdoor and indoor spaces and using traditional elements supplementarily.

• Korean Institute of Interior Design Journal
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• v.21 no.4
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• pp.200-210
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• 2012

The objective of this study is to activate dining facilities by integrating the factors of space marketing. In this study, It extracts the factors of space marketing applied in the real space on the basis of precedent studies. The selection standard of precedent studies focused on the planning and strategy of space marketing conducted after 2000, and 28 factors in total 16 precedent studies were extracted. We extracted only the factors of space marketing which is applicable to dining facilities by merging and reestablishing them. The extracted 12 factors included. In this way, we conducted a survey on the factors of space marketing as well as utilization and satisfaction considered to be needed for the activation of dining facilities based on H university dining facility in Seoul. Accordingly, I collected a total of 215 copies and analyzed them by SPSS program. According to the result, it indicated that there were many students who primarily used the outside dining facilities rather than university dining facilities regarding the utilization of university dining facilities, and unsatisfactory factors included the design and size of the entrance, quality of the serving space, quality and noise of the dining space, other facilities, size and quality of the rest space and drinking fountain, snack bar, and cafe regarding the satisfaction of each space. It also indicated that the factors which influent the image of university dinning facilities the most included the marketing factors considered to activate university dining facilities such as spatial factors, sensuous factors, and environment friendly factors in order. Therefore, we can consider the interacting operation system that students primarily decorate, improve and use the spaces of the outside dining facilities and other university dining facilities. In conclusion, it's need to consider activating university dining facilities which have been responsible for only basic parts by integrating the marketing factors in common with the outside dining facilities.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.149-158
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• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.243-250
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• 2015

Mobile learning content implementing is IT tourism convergence study that IT convergence IT and tourism. Learning to increase the effectiveness of mobile learning content for each learning module, It proposed u-smart tourist information 2.0 systems. Mobile learning content, implementation is u-smart tourist information 2.0 can use the system. Convergence/integration of design patterns and XML is so interesting to students. This is the maximum benefit which is taught classes for each learning module divided into learning the Design Pattern NCS. As a result, the learner. In particular, attendance has come out better the effect of learning and improved. Another advantage is tourism, information content information quality mobile learning content for and construct a tourist information content that you can do in real time. Also, mobile learning content, implementation in the next NCS expected to use a lot of help in learning. This study is the result of increased learning the analysis of the lessons learned. Implement mobile learning content gives fun and interesting to the learner to ten design process using the u-Smart Tourist Information class 2.0.