• Archives of design research
• /
• v.18 no.3 s.61
• /
• pp.35-44
• /
• 2005

Songjung beach located in Busan has been developed without design concept or any specific plans for its characteristics. This study attempts to suggest design ideas with specific plans and 3D perspectives in order to develop Songjung beach based on the characteristics and needs of the visitors and provide its own identity. The research was performed in three steps: First, the researcher visited the beach and explored how the beach facilities were used. Second, the satisfaction level and needs on the beach were investigated by questionnaire. Third, the specific plans were suggested based on the above results, which included 5 poly units with restroom, shower room, snack bar, fast-food restaurant, internet Cafe and cafeteria, etc. The form and color of the poly units were decided to show Korean traditional roof image and provide unique image to Songjung beach. This study will show a good example of beach design project reflecting visitors' specific needs through the research.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.2
• /
• pp.187-195
• /
• 1988

In accordance with the rapidly growing number of street food service without a registration, a study was undertaken to determine the present state of food service by the covered wagon bar, through an investigation in Jamwondong, around the south gate market and Kangnam subway station, in Seoul, between July 25th and August 25th of 1987. The survey was comprised of three parts: 1) foodservice operation in covered wagon, 2) personal and food handling hygiene, 3) food behaviors of customers. A total of 54 covered wagon bars, consisting of 51.8% mobile bars and 48.2% non-mobile bars, operating in the above three locations, were investigated. Survey results show non-mobile covered wagon bars to be more popular among persons in their thrities and fourties than among teens or the elderly; also among males than females; among company employees and college students than others. Seventy five percent of the mobile covered wagon bars served snack type foods and others served wine and foods for wine, in contrast to hundred percent of the non-mobile covered wagon bars served wine and foods for wine. The survey found many problems of hygiene, in method of food purchasing, menu planning, food preparation, dish washing treatment of leftovers and water supply, as well as personal hygiene. However, customers prefer the casual and popular atmosphere at the counter of the covered wagon bar. Finally, the study emphasizes a need for better operation of covered wagon bar, improvement of food stuff handling and the way of food services and personal hygiene. A change of the registration system from the illegal operation are urgently needed for better quality food services of covered wagon bars.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.2
• /
• pp.147-157
• /
• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.284-295
• /
• 2019

This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.

• The Journal of Sustainable Design and Educational Environment Research
• /
• v.19 no.4
• /
• pp.26-39
• /
• 2020

This study analyzed the usage characteristics and requirements of students who are users of the middle school education space, and the following results were obtained: First, we could see that various types of classes were needed, such as lecture-style classes, team projects, and four-person consultation and discussion classes, in a way that helped to improve the desirable teaching patterns and learning ability. Second, the place where space was used during the break and the relationship between peers, revealed that most of them were in the classroom and the hallway, and the peer group was composed of three to eight people or more, that were active with various compositions. Third, a gym, library, toilet, stairway, cafeteria, nurse's office, and teachers' room appeared in the center of the building, indicating the need for a balanced layout. Fourth, physical education (dance) rooms, audiovisual rooms (performance rooms), workshops (personal creation), snack bar, rest area, spacious indoor square, and study rooms were needed as facilities that can help learning activities other than current facilities. These outcomes show that the existing classroom layout and space composition formats require some spatial restructuring.