• Title/Summary/Keyword: dining space

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A Study on University Dining Facilities with the Application of Space Marketing Factors - Focused on H university in Seoul - (스페이스 마케팅 요인을 적용한 대학 학생식당에 관한 연구 - 서울 H대학을 중심으로 -)

  • Lee, Mi-Na;Byun, Dae-Joong
    • 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.

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A Research on the Improvement of Dining Space Design at Elderly Welfare Facility (복지관의 경로식당 공간 디자인의 개선 방안에 관한 연구)

  • Ju, Jiyea;Oh, Eunjin;Kim, Jungki
    • Journal of The Korea Institute of Healthcare Architecture
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    • v.20 no.4
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    • pp.39-48
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    • 2014
  • Purpose : Balanced meal service is very important for the elderly to maintain good physical health. Good food and comfortable dining environment is also important for the elderly to prevent emotional depression. The purpose of this study is to investigate current problems of dining space in Korean elderly welfare facility. De-institutionalizing dining environment of elderly welfare facility will bring more meaningful social interactions among elderly users. Methods : Through literature research and case studies of welfare centers in the US and Japan, Elderly Dining Space Checklist was developed. Dining spaces of 11 welfare facilities in Seoul was analyzed by this checklist. It was administered by interior designers as well as facility staffs to achieve more credible results. Questionnaire for the elderly users of those dining space also prosecuted to broaden knowledge for creating improved environment. Results : Dining spaces of elderly welfare centers are lack of privacy and furnitures are not comfortable enough for the general users as well as wheelchair users. Elderly dining space users are seeking more private and comfortable spaces for the social communications. Implications : Dining environment for the elderly in Korea should develop more de-institutionalized design concepts.

Analyzing the Functional Spaces of Military Dining Facilities Using Analytic Hierarchy Process (AHP를 이용한 군 취사식당 기능공간 분석)

  • Lee, Seung-Hoo;Lee, Hyun-Soo;Park, Moonseo;Ji, Sae-Hyun
    • Journal of the Architectural Institute of Korea Structure & Construction
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    • v.36 no.5
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    • pp.155-164
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    • 2020
  • This research used Analytic Hierarchy Process(AHP) to analyze the importance and priority of functional space and evaluation factors of each functional space of the military dining facility. Dining in the military is an important factor in restoring combat power and promoting morale. The military dining facility serves as a not only for meals, but also for watching TV, education and club activities. Workers working in dining facility spend most of their work hours in dining facility, perform tasks such as cooking, dishwashing, and leftover disposal, and take breaks. As such, the military dining facility is a space where various functions are performed, and space planning should take into account these various functions when planning the building of the dining facility. However, the criteria for defense and military facilities, which are the basis for planning the space of military dining facility, are calculated only by simply analyzing the standard floor plan to match the size of the person-to. Therefore, when there is space to be reduced in the total area, there are side effects such as leaving visible table space without consideration for priority or functional space, unseen office space, and adjusting the entire area through reduction of the lounge. Accordingly, based on the priority of the space that the staff of the military dining facility considers important, this research aims to analyze the characteristics of each functional space through classification according to its unique function. This can be an indicator that can be used as a basis for future revision of the building floor area standards of the defense and military facilities standards, and it can improve usability with an efficient space plan that takes into account the characteristics of the Korean military and the satisfaction of its workers. Furthermore, efficient use of the defense budget through rational building plans can contribute to budget reduction.

A Study on Dining and Kitchen Space in Unit of Complex Buildings Regarding the Change of Life Style (현대 라이프스타일의 변화에 따른 주상복합건물 주호에서의 식생활 공간에 관한 연구)

  • Kim, Ji-Woo;Yoo, Sung-Eun;Ha, Mi-Kyoung
    • Proceeding of Spring/Autumn Annual Conference of KHA
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    • 2004.11a
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    • pp.55-60
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    • 2004
  • Regarding the change of life-style, dining and kitchen space has been considered to be more important than before in many ways. At this point of time, it is very significant to understand the trend of the recently planned dining and kitchen space. Thus the purpose of this study is to analyze the dining and kitchen space in the unit of the complex buildings. It is believed that the accumulated data will be the basic information to develop more efficient and convenient dining and kitchen space in future.

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Study for the Direction of Dining Space in the Age of Queen Victoria (빅토리아 시대의 식문화와 테이블 세팅 요소에 관한 연구)

  • Ryu, Moo-Hee;Kim, Ji-Young
    • Journal of the Korean Society of Food Culture
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    • v.19 no.2
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    • pp.139-149
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    • 2004
  • The age of Queen Victoria, so called nearly 64 years from 1837 to 1901 that Queen Victoria was on the throne. It was the time that ceramicwares and silverwares were mass-produced thanks to the Industrial Revolution and then diverse directions of dining space could be possible in middle class. At the same time, it was the time that the production of bone china, which is main current in modem times, became established, ironstone china began to be developed, and white ceramic wares were accomplished. In addition, factors for the direction of dining space were mass-produced and Gothic style, Classic style, Majolica style, Renaissance, and Neo-rococo style had come back into fashion. Therefore, diverse designs coexisted and had great effect on dining space in this times. This study purposed to establish the decoration theory of dining space following historic flow through researching the designs and the direct factors for dining space in the age of Queen Victoria.

Improvement and Standardization of Rural Korean Kitchen Space: Field Survey on Spaces used for Cooking and Dining(II) (농촌 부엌의 개선 및 표준화에 관한 연구(II))

  • Chi, Soon;Yoon, Bok-Cha;Yoon, Chung-Sook;Choi, Byoung-Sook;Park, Eun-Seon
    • Journal of the Korean Home Economics Association
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    • v.29 no.3
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    • pp.97-111
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    • 1991
  • The purpose of this study was to identify kitchen and non-kitchen use of space for cooking and dining. Three rural villages, Kum-sung Ri, Young-san 1 Ri, and Yu-bang 2 and 5 Ri were selected for this study. Present and past use of space for cooking and dining was investigated by the field survey method. The major findings were that : 1) Both the kitchen and other space such as the outdoor courtyard(madang) were the space for cooking. 2) Dining activities took place in ondol rooms, the wooden floor room(maru), outdoor court yard(madang) and kitchen. In the winter eating activities took place in the kitchen where heating is provided. Many village people ate at a Western style or at a Korean style dining table(papsnag) in the kitchen. 3) Compared with study I, the present research found similar use of space for cooking and eating, with slight differences in space for eating.

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The Influence of an Attractive Dining Space on Customers' Service Quality Evaluation and Purchasing Intention (식공간의 매력성이 레스토랑 서비스 품질 평가와 이용 의도에 미치는 영향)

  • Kang, Eun-Sook;Chun, Byung-Gil
    • Culinary science and hospitality research
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    • v.16 no.5
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    • pp.208-220
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    • 2010
  • This study investigates the influence of the attractive dining space on customers' restaurant evaluation, using an experiment research method. It also examines whether the perceived risks in purchasing and the affect intensity moderate the effect of the attractive dining space on the restaurant evaluation. Service quality and purchasing intention are set up as a dependant variable in oilier to figure out the effect of the dining space. The summary of the research result is as follows. First, an attractive dining space induces more positive evaluation of service quality and increases purchasing intention. Second, an attractive dining space has more significant influence on the service quality and the purchasing intention of customers in the purchasing situation of high level of perceived risk than in the purchasing situation of low level of perceived risk. Third, it is shown that personal variable such as affect intensity moderates the effect of an attractive dining space on the service quality perception and the purchasing intention.

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A Study on the Common Space Design for the Housing Architecture of Le Corbusier, W. Grupius, F. L. Wright (Le Corbusier, W. Grupius, F. L. Wright의 주거건축에서 공용공간 디자인에 관한 연구)

  • 정재욱
    • Korean Institute of Interior Design Journal
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    • no.22
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    • pp.110-116
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    • 2000
  • After the industrial revolution, interior of living space have shifted from the spacial structure of existing wall partitions to visually and spacially continuous open space. And these open space can be recognized mostly in the common space of housing architecture of living, dining, and kitchen space composition. In order to understand the characteristics of space and compositional method, the works of Le Corbusier, W. Grupius, and F.L. Wright in their living, dining, and kitchen space design have been analized from the collected materials to make evaluation for the similarities and significance of their space compositional factors. therefore, this study is to analize space composition and design factor of the modern housing space of Living, Dining, and kitchen space variation and character of open space design factor for the practical use as an index of designing contemporary living space.

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A Study on Preference according to Basic Image Divisions of Dining Space - Focused on the User aged 20's - (식 공간 이미지 유형별 선호도 조사)

  • Kim, Sun-Young;Park, Geum-Soon
    • Journal of the Korean Society of Food Culture
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    • v.24 no.6
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    • pp.649-654
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    • 2009
  • This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images. In the preference for style of image in dining space, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image. Participants responded that they prefer natural, romantic and modern in sequence as their general preference for style of image in dining space, and male participants preferred modern and natural but female participants preferred romantic and natural. The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. According to the result of the analysis of dining space image, factor 1 are called 'cold image (CI)' as they have simple and modern image, factor 2 are called 'soft image (SI)' as they have natural and romantic image, factor 3 are called 'warm image (WI)' as they have casual and elegance image and factor 4 are called 'hard image (HI)' as they have classic image.

The Structural Relationship between LOHAS Dining Space Display, Image, Trust, Satisfaction, and Loyalty in Hotels (호텔 식공간의 로하스연출, 이미지, 신뢰, 만족 및 애호도 간의 구조관계 분석)

  • Kim, Gi-Chul;Kim, Eun-Hee;Lee, Yeon-Jung
    • Culinary science and hospitality research
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    • v.22 no.4
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    • pp.333-352
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    • 2016
  • The purpose of the study is to analyze the effect relationships among variables focusing on what kinds of characteristics of LOHAS dining space display affect image, trust, satisfaction, and loyalty in hotels, and establish a relationship model. From the survey design and empirical analysis, examining the hypothesis and applying model was analyzed suitable. The results of the study were as follows. First, it was revealed that the LOHAS dining space display has a positive influence on image, trust and satisfaction of hotel. Second, hotel image has a positive influence on customer trust and loyalty. In addition, customer trust has positive impact on customer trust and loyalty. From the results of this investigation, it was found that LOHAS dining space display affects hotel image, trust and satisfaction, and that the customer satisfaction was positively influential on loyalty. As a result, all hypotheses were partly supported. Overall, when LOHAS dining space display was stressed, it affected image, trust, satisfaction, and loyalty in hotels. It was also verified that LOHAS dining space display affects hotel image, trust and satisfaction. Moreover, it was also confirmed that the higher LOHAS dining space display is, the higher hotel image, trust, satisfaction and loyalty will be, thereby improving the service quality provided by employees.