• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.24 no.4
• /
• pp.364-375
• /
• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.

• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2005.11a
• /
• pp.177-180
• /
• 2005

In accordance with recent highly advanced economic growth, the demand of leisure life is quite increasing, and also the increase of nature-friendly leisure with health-pursuing concept where human -being enjoys pleasant environment, is to me said as one of recent social traits. Accordingly, it is research the present situation and characteristic of the popularized housing-type accommodating facility, and then this study has discussed on the method how to plan the interior space of such facility to meet with environmental -friendly peculiarity and the object for health enhancement. At first, the program which applied the sustainable design techniques should be preceded, and when planning of interior space, the management method and space planning on the facility and the system should be properly considered in order to enhance the user's health. So to speak, in order to keep and promote the space user's health, those proposing methods such as the followings have been suggested likely as, consideration regarding to air-ventilation and lighting, usage of environmental-friendly material, use of life drainage, custom-typed plane planning, utilization of balcony space, storing furniture and systemization of kitchen space, themed bathroom, inducement of indoor-gardening, and so on. It is expected that this could be applied very usefully to the space plan of the small-scaled housing-type accommodation under planning to develop or renovation.

• Korean Institute of Interior Design Journal
• /
• v.17 no.4
• /
• pp.23-31
• /
• 2008

Rapid change of the era has caused change to consumption. New concept of consumer means not consumer who is simply provided a product, but a consumer who lays emphasis on value. That is to say, it indicates a consumer who values both on service and information as well as a product itself when they purchase. Therefore, the purpose of this research is to analyze the changes of POPs and objets at domestic and foreign fashion lingerie shops in different periods, and to encourage the effective introduction of POPs and objets for display at fashion lingerie shops in the future. I have used 100 pictures of 6 domestic brands and 80 of 6 foreign brands to analyze, and the periods were divided into 2000-2003, 2004-2007, and after 2008. The result of analyzing is as follows. First, give much information and great satisfaction to customers through the various types of POP, which convey the image and the concept of the products. If current POP was used only for sales, there ! should be various kinds and types of POPs to present not only basic information of products but also the value beyond it. Second, advance the products value by the presentation of diverse object. Furniture, fixtures, Lighting, Gift Box, Poster and mannequins should be used not to show simple props and presentation of product in the past, but to show brand images and Design concept of products.

• Journal of the Korean Institute of Educational Facilities
• /
• v.26 no.3
• /
• pp.33-41
• /
• 2019

As the information age matures, the learning style of youth is changing rapidly. Students study at a variety of places such as cafe or lobbies utilizing various digital learning devices. Along with the place changes, learning methods are also changing. Student-centered learning methods such as smart learning, collaborative learning, and activity-based learning are increasingly being utilized instead of the traditional instructor-centered learning in which knowledge is unilaterally delivered. Accordingly, many universities are remodeling central libraries, and they are also transforming lobby spaces of the college buildings into simple but useful learning spaces. In this study, we analyze the characteristics of learning spaces in universities from the standpoint of the students. According to the analysis, overall satisfaction is high in terms of comfortable physical learning environments such as Wi-Fi, furniture, lighting, etc. But the spaces are still optimized for individual and intensive learning. There seems to be a lack of effort to support collaborative learning or activity-based learning. This observation is confirmed by the characteristics of the central library, and it is considered that the reason why the college buildings are preferred by students is that college buildings are more suitable for collaborative or activity-based learning than libraries.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.140-152
• /
• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• Korean Institute of Interior Design Journal
• /
• no.25
• /
• pp.229-235
• /
• 2000

Although Frank Lloyd Wright represents himself as one of the greatest American master architect, the master architects contribution towards the advancement in the modern history of architecture goes beyond just creating landmark buildings. Through out his life, he was the leading architect not only in the area or architectural design but showed his talent in interior architecture, furniture, fabric, lighting fixture, art glasses, tablewares, silver wares as well as in graphic design which should cover all the elements related to the "total design" in architecture. As seen in his architectural design, the "total design" concept also reflects both beauty and logic of the nature and strengthens his theory of the organic architecture design. The research began with finding out the relationship between his architecture, nature and the supporting design elements mentioned above. the purpose of the research is to analyze the relationship of the spatial organization and the design elements in Frank Lloyd Wrights architectural works from the point of "total design" view and provide the valuable guide line for the development of the modern interior design. His design theory, based on the fundamental ideas of the nature, his organic architecture design, and reference materials to support total design concept will be discussed on chapter 2. And on chapter 3, application of the total design in his actual project will be analyzed. The data and analyzation have been completed based on written references and actual visit to the project sites. Frank Lloyd Wright placed highest value on the human beings and enjoyed presenting new ideas and forms to create better environment for the humans through his architecture and interior design projects. While he was presenting new ideas he continued to support design for democracy which has close relationship to the new frontier spirit of America. He was the master architect for the general society with accurate understanding of the life style of the public with design sensitivity shown in his concept of the total design.s concept of the total design.

• Korean Institute of Interior Design Journal
• /
• no.17
• /
• pp.22-29
• /
• 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
• /
• v.21 no.2
• /
• pp.112-122
• /
• 2012

The purpose of this study is to provide fundamental data that can improve added value of commercial space strategically using the identification of relationship between the process of consumers' purchasing psychology (AIDMA : Attention, Interest, Desire, Memory, Action) and elements of interior design. For this purpose, case study and survey were carried out on food and beverage spaces, where they were doing business for more than two years, were selected from the ones appeared in the interior journal "A." Based on the study, basic details including a ground plan, design summary and representative image were identified through preliminary research, and a researcher visited the target spaces and carried out a research and analysis on interior design elements. Three spaces among targets of the case study were selected to identify the relation between design elements and AIDMA items which consumers feel, and the survey was conducted on the customers of the selected food and beverage spaces. Results of the case study on the 18 food and beverage spaces showed that features of the each of AIDMA items in material and color elements were most well expressed. As a result of survey conducted on visitors of each food and beverage space, features of each item were expressed in overall design elements. In particular, space elements and color elements in "Space 1," space elements and lighting elements in "Space 2" and space elements, furniture & objet elements in "Space 3" were most well expressed in each space. There were slight differences depending on individual characteristics such as design concept, location and business operation of target food and beverage spaces but attributes of AIDMA items were remarkably recognized in common in the space elements.

• Journal of Families and Better Life
• /
• v.23 no.6 s.78
• /
• pp.67-77
• /
• 2005

The purpose of this study was to evaluate the accessibility of existing multi-household multi-studio type house for developing Senior Congregate Housing. At present, in Korea, 'the Act of Promotion of Convenience and SEcurity for Disabled, Aged, Expectant Mothers, etc.' is applied to only public facilities. Therefore, this study evaluated 7 units -2 multi-household house and i multi-studio type house- in order to grasp the problems caused if the aged would dwell in that type of house, by the items of 'manual for improving the residency of the disabled' which was stipulated by the act above. The data was collected from May to June, 2005. The results were as follows: Firstly, the main entrances, exits and width of stairways had narrow spaces, the handles and bars did not conform with the terms presented in the manual above. Front doors should be opened like a bay for wheelchair use. Secondly, additional lighting apparatus and furniture should be added properly Thirdly, there were several inconformity to the manual for bathroom: improper handles, inadjustable washing-stands, unavailable spaces in front of toilet bowls, and out-of-place showers and taps. Finally kitchen cabinet design improper for wheelchair user. In conclusion, accessibility of existing multi-household or multi-studio type house was not good enough for the aged reside in. Those insufficiencies suggest that more specified standards to enhance accessibility to develop senior congregate housing should be added.

• Journal of the Korean Home Economics Association
• /
• v.31 no.3
• /
• pp.197-212
• /
• 1993

The purpose of this study was to find out the physical change of the farm house and its anbang(the main room : master bed room), to identify the behavioral changes : activity and awareness of anbang, and to clarify the relationship between the physical changes of the farm house, and the behavioral changes of housing life-style in the anbang space. Bibliographical studies, cultural approaches and field survey method with questionnaire were used to collect data from 55 residents of Anwhari and Yangkyori in Pyong Teck Koon. Tables and drawings were made to analyze the data. The major findings were 1) the heating system of the ondol anbang. The most popular type is the double heating system(new pipes added to the traditional ondol). This combination ondol system brought some conviniences to the farmers. This change in structure of the ondol were of four types : Complete change in style, enlarged-completely changed style, partially changed style, enlarged-partially changed style. 2) from 1960 through 1970 lighting of the anbang changed room oil lamp to electricity. 3) the finishing material of the anbang floor changed from traditional oil paper and straw mats to vinyl flooring. 4) Traditional furniture and small decor items are gradually disappearing and are being replaced by modern items. 5) The awareness and actual use of the ondol anbang has not much changed from the multi-functional and sacred space of daily living : which are the characteristics of Korean traditional ondol anbang. The biggest consistency in the ondol anbang is the heating system of the floor, which is the characteristic of ondol culture in Korea. This system will continue regardless of time and place in Korea.