• 한국실내디자인학회논문집
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• 제21권4호
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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.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제20권4호
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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.

• 대한건축학회논문집:구조계
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• 제36권5호
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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.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2004년도 추계학술대회 논문집
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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.

• 한국식생활문화학회지
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• 제19권2호
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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.

• 대한가정학회지
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• 제29권3호
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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.

• 한국조리학회지
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• 제16권5호
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• pp.208-220
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• 2010

본 연구를 통해 레스토랑의 식공간 매력성(attractiveness)이 고객들의 레스토랑 평가에 어떻게 영향을 미치게 되는지를 실험 연구 방법에 의해서 규명하고, 동시에 소비자 행동에 영향을 미치는 구매 위험 지각과 감성 강도가 레스토랑 평가에 대한 식공간 매력성의 효과를 어떻게 조절하는지를 확인하였다. 한편, 종속 변수를 레스토랑의 예상된 서비스 품질과 이용 의도로 설정하고 식공간 연출의 효과를 파악하고자 하였다. 연구결과를 요약하면 다음과 같다. 첫째, 매력적으로 연출된 식공간은 매력적이지 못한 식공간에 비해 레스토랑 고객들의 예상된 서비스 품질에 대한 긍정적인 평가를 유도하고, 또한 이용 의도를 증가시켰다. 둘째, 연출된 식공간의 매력성은 저(低)위험 지각의 구매 상황보다 고(高)위험 지각의 구매 상황에서 레스토랑 고객들의 예상된 서비스 품질과 이용 의도에 대해 보다 큰 영향을 미쳤다. 셋째, 연출된 식공간의 매력성은 감성 강도가 낮은 고객보다 높은 고객의 예상된 서비스 품질과 이용의도에 대해 보다 큰 영향을 주어 개인 특성 변수인 감성 강도의 조절 효과가 밝혀졌다.

• 한국실내디자인학회논문집
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• 제22호
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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.

• 한국식생활문화학회지
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• 제24권6호
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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.

• 한국조리학회지
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• 제22권4호
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• pp.333-352
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• 2016

본 연구는 호텔 식공간의 로하스연출과 호텔이미지, 신뢰, 만족, 고객애호도 간의 영향관계를 살펴보고, 호텔 식공간의 로하스연출을 통한 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위한 세부 마케팅 전략을 제시하고, 나아가 호텔의 매출 증대와 이미지 개선에 도움이 되고자 하였다. 그 결과를 요약하면 다음과 같다. 먼저, 호텔 식공간의 로하스연출은 호텔이미지, 신뢰, 만족에 긍정적인 영향을 미치는 것으로 나타났고, 호텔이미지는 신뢰와 고객애호도에 영향을 미쳤으며, 신뢰는 만족과 고객애호도에 긍정적인 영향을, 나아가 만족은 고객애호도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구를 종합해 보면 호텔기업에서 식공간의 로하스연출은 호텔이미지, 신뢰, 만족, 고객애호도에 유의적인 영향을 미친다고 할 수 있다. 따라서 호텔기업은 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위해서 식공간의 로하스연출 특히 유기농 음식연출, 테이블의 로하스연출, 재활용 의장(장식), 식공간의 쾌적성, 로하스 분위기, 외관 매력성 연출 등에 좀 더 많은 노력을 기울여야 될 것으로 여겨진다. 또한, 호텔은 서비스의 질과 메뉴의 개선, 외관 분위기, 합리적인 가격 등이 고객의 기대수준에 부합하도록 고객 지향적인 정책으로 나가고, 무엇보다도 식공간의 로하스 연출로 호텔이미지를 높여 나가면서 정직성, 믿음성, 약속 이행 등의 신뢰와 고객만족에 더 많은 관심을 기울이는 것이 필요하다고 사료된다.