• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.159-162
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• 2008

The main consumers of wedding market are young people. They prefer differentiated and unique wedding and with the deregulation of using five-star hotels as wedding spaces in 1999, the wedding market has entered into an era of new competition. Under the background like above, this study tries to provide the basis for the effective and systematic interior coordination of wedding spaces. For this study, large banquet halls at 16 five-star hotels in Seoul were selected. Theoretical and field examinations, and interviews were conducted. The elements of wedding space include the architectural elements of floor, walls, and ceiling and lighting, color, fabric, table setting, and flower coordination. This study found that uniformity or repetition is used for the walls while modules are used for the ceiling. Unlike the past, LED is used for lighting to create diverse colors and the range of colors used has been broadened. In addition, fabric, table setting, and flowers are used actively to create overall atmosphere of the space. When these elements are aggregated and analyzed by hotel for interior design style, Hotels H and S have modern style, Hotels L and P have elegant style and Hotel IP have classical style.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• The Research Journal of the Costume Culture
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• v.16 no.5
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• pp.785-794
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• 2008

This study systematically analyzes the specific characteristics of clothes that each person owned by applying morphological analysis, one of the creative conception technique and suggests a way that person owned on clothes through better fashion coordination according to personal style change. The result of this study is like below. Firstly, we could draw a successful fashion coordination technique by compounding solutions classified by each important variable totally through morphological analysis. Second, we suggested a personal style analysis technique that is systematic and visual through morphological analysis. Third, we could draw a various fashion coordination technique by mixture of partial solution for important variables in short time, and concluded that it is helpful to idea quest to emphasize personal individuality in shopping. Finally a study on program development that can do expansion of fashion coordination efficiently in submitting a morphological analysis table should continue.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.264-271
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• 2012

As changed population structure variously, population decrease is one of the important problem in present urbanization. It resulted decline of the medium-large size housings that increasing of 1-2 person household need the variety of small housing with housing type. This study was researched the Gold-Generation on theme by Gold Miss, Gold Mr. who preferring urban small housings that it analyzed survey of Gold generation who be wanted urban small housing by interior coordination elements. Data to be analyzed that first, Gold Mr. and Miss are preferred two bedroom applied by spatial structure coordination. Especially it is based on the separation between livingroom and bedroom with duplex type which is bathroom formed single unit type(shower/toilet/basin). In interior coordination of spatial elements, Gold Mr. considered the form of kitchen with huge ㄷ type instead of Gold Miss are preferred alpha room or alpha space to use powder room or dress room. Second, In Preference of interior coordination elements, Gold Mr. and Miss are preferred bed-clothes and curtains by fabrics, lighting are hanging and spot lighting, accessories are carpet with rug and porcelains. Color are preferred bright scheme both white and ivory, however preference of furniture is different from Gold Mr. and Gold Miss that Gold Mr. are ordered desk, sofa and shelves but Gold Miss are preferred sofa, bed, and dressing table. It showed between Gold Mr. and Gold Miss are equal needs or differences. It expects the basic research for understanding the interior coordination elements for preference in urban small housing as focused on Gold generation(Gold Miss, Gold Mr.) that they will be applied the interior space on urban small housing.

• Bulletin of the Korean Chemical Society
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• v.32 no.12
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• pp.4247-4252
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• 2011

The porphyrin-incorporated arylether dendrimers ZnP-D1 and ZnP-D4 were investigated to discover the influence of dendritic environments for the axial ligation of pyridine and photoinduced electron transfer by methyl viologen. Absorption and fluorescence spectra of ZnP, ZnP-D1, and ZnP-D4 were measured in dichloromethane with the addition of pyridine or methyl viologen dichloride. Axial ligation of pyridine was confirmed by red-shifted absorption spectrum. The complex formation constants $K_f$ (Table 1) for axial coordination of pyridine on ZnP, ZnP-D1, and ZnP-D4 were estimated to be $4.4{\times}10^3\;M^{-1}$, $3.3{\times}10^3\;M^{-1}$, and $1.7{\times}10^3\;M^{-1}$, respectively. The photoinduced electron transfer to methyl viologen dichloride was confirmed by fluorescence quenching. Stern-Volmer constants Ksv for ZnP, ZnP-D1, and ZnP-D4 were calculated to be $2.6{\times}10^3$, $2.5{\times}10^3$, and $2.1{\times}10^3$, respectively. ZnP-D4 surrounded by 4 aryl ether dendrons shows the smallest $K_f$ and Ksv values, with comparison to ZnP and ZnP-D1.

• Proceedings of the KIEE Conference
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• 1998.07g
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• pp.2197-2199
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• 1998

Many multiagents cooperative problems, such as table transport problem, require several emergent behaviors and a proper coordination of these is essential for successful accompishment of the task. We study in this paper the genetic programming method, called fitness switching, to evolve cooperation strategies of robots in these kind of tasks and show simulation results to demonstrate its effectiveness.

• Journal of the Korea Furniture Society
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• v.25 no.2
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• pp.79-86
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• 2014

Furniture can be a product of design and is considered a form of a decorative art. Architectural works are often perceived as cultural symbols and as works of art. Korean traditional architectural form and wooden furniture were improved by adding up an organic coordination in the interior space. Furniture adds beauty of life by being coordinated with the interior space with its particular characteristic in the form of architectural structure. Architecture and furniture are also being improved in a more natural and diverse way. Therefore, in this research, from the choice of the location, Korean traditional architecture is considered to be coordinated with the nature, and the technical skill is lessened to express its beauty. There is a presence of elegance yet robust combination of simplicity and beauty. In addition, the traditional architecture and wooden furniture are completely expressed structurally with coordination of the outstanding design and solid structure according to the thrifty living in the Confucian ideas which influenced the Korean traditional society. The representative of Korean traditional architecture, Baeheulrim pillar, has worked as motive because of its visual comfort caused by optical illusion and formative elements. The small portable dining table (Soban) which reflects the characteristic of Korean unique tradition and the sensitivity of Koreans has been reinterpreted through the motive in this research. As a result, it has shown the possibility as the design element to change the aesthetic structure. In the modern society, cultural identity plays a vital role. Therefore, this research can be used as reference for the new concept of furniture - making. It could be a combination of modern people, lifestyle and living space by creating the Korean image suitable for the modern society.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.