• Title, Summary, Keyword: western restaurant

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A Study on Characteristics of Mural in The Restaurant and Its Correlation with Interior Space (음식점에 적용된 벽화의 특성 및 실내공간과의 상관성에 관한 연구)

  • Oh, Hye-Kyung;Hong, Mi-Sun
    • Korean Institute of Interior Design Journal
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    • v.15 no.6
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    • pp.229-237
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    • 2006
  • The purpose of this study was to find out the characteristics of murals in the restaurant and its correlation with interior space. A field survey has been done by visiting 9 Western food restaurants and 9 Oriental food restaurants. Detail recording of mural content has been made and photographs of wall painting have been taken. The survey results are as follows; Firstly, majority of murals were painting technique on the wall directly with paint. Secondly, main theme of mural in the Western food restaurant are flower and plant whereas that of Oriental food restaurant are customs of each country and letter characters. Thirdly, the theme of mural has correlation with food served in the restaurant and the theme represents major character of the restaurant. Fourthly, there were analogy among the interior space elements such as finishing materials and colors. Only exception was murals in the Western food restaurant which shows contrast in its form with interior space. Fifthly, the physical and visual weight of mural was significant in most of cases. Even if the painting is not physically large and is not visually noticeable, it plays an important role in image formation.

Discriminating Customers′Frequent Usage of Western Style Restaurant using Foodservice Quality Dimension (레스토랑 음식서비스품질의 영향요인에 의한 고객들의 이용유형 판별)

  • 박영배
    • Culinary science and hospitality research
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    • v.9 no.1
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    • pp.65-80
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    • 2003
  • The purpose of this study was to identify the college students'frequent usage groups of Western style restaurant in Ansan city. 200 samples among subjects were utilized for the analysis, and 150 samples were reserved far validating the discriminant function. Crosstabs, reliability analysis, stepwise discriminant analysis, and anova analysis were used for this study. The findings from this study were as follows. First, the result suggested that the four variables were important in discriminating the frequent usage group. Second, the result suggested that each discriminating variable between frequent usage groups was different significantly. Third, the result suggested that each usage situation between frequent usage groups was different significantly. Finally the study indicated the implications that could be provided some insight into the types of marketing strategies that can be successfully used by operators who manage Western style restaurants.

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A Survey on the Dining out of Western Food in Seoul Area (서양음식의 외식에 관한 연구 -서울지역을 중심으로-)

  • 나영아;윤은숙
    • The Korean Journal of Food And Nutrition
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    • v.4 no.2
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    • pp.187-198
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    • 1991
  • This study was surveyed by 192 male and 238 female eating-out behaviors about western food in Seoul. The results were summarized as follows : The recognition degree about the western food was 14.2% In $\ulcorner$know well$\lrcorner$, 54.891 in $\ulcorner$know somewhat$\lrcorner$, 25.3% in $\ulcorner$Not know$\lrcorner$ and was observed significance by sex, food expenses and dine-out expenses. The recognition degree about western food was observed more highly than expected and would be further more highly with westernized dietary culture. The information of concern and knowledge about western food was taken by mass-communication, book, school education, etc. and the answer marked significance by sex. age, school career. The majority of subjects had chosen Korean restaurants in dining-out and the western restaurants were favorable to twenties(20~29) and thirties(30~39). The frequency of western restaurants visits was 46% in $\ulcorner$1~3times/month$\lrcorner$, 39% In $\ulcorner$several times/year$\lrcorner$ and the answer of frequency had significance by age, food expenses, and dine-out expenses. The choice of western A la carte menu restaurants was chicken restaurant(28%), cutlet restaurant(24%), hamburger R. (13%), pizza R. (19%), Spaghetti R. (9%). hamburger restaurants were favorable to twenties and the majority of pizza restaurant chosen were high level by monthly income. Content to be improved in western food was 68% in $\ulcorner$proper taste in Korean$\lrcorner$. Western cook should be improved properly in Korean tasting.

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A Study on the Job Attitude of Cook at Deluxe Hotel in Pusan (I) - An analysis on the general characteristics of the cook - (부산지역 특급호텔에 종사하는 조리사들의 직무에 대한 의식과 실태조사 연구 (I) -조리사들의 근무처, 근무부서 및 자격증 등 일반적인 현황 분석 -)

  • Shin, Ae-Sook;Lee, Jin-Yong
    • Journal of the Korean Society of Food Culture
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    • v.11 no.2
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    • pp.169-178
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    • 1996
  • The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for $8{\sim}9$ hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.

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A Comparative Study on the Effects of Location Factors on Sales by Restaurant Type (입지요인이 음식업 업종별 매출액에 미치는 영향 비교연구)

  • Noh, Eun Bin;Lee, Sang Kyeong
    • Korea Real Estate Review
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    • v.28 no.4
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    • pp.37-51
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    • 2018
  • The purpose of this paper is to analyze the effects of location factors on sales by restaurant type in the six districts of Seoul (Jongno-gu, Jung-gu, Yeongdeungpo-gu, Gangnam-gu, Seocho-gu, and Songpa-gu). Ordinary least squares (OLS) regression model is selected for four restaurant types whose spatial autocorrelation is not identified, spatial lag model (SLM) is only selected for seafood restaurant, and spatial error model (SEM) is selected for nine other restaurant types. The floating population and the workers of surrounding businesses have generally positive effects on the sales of restaurants. The floating population elasticity of the sales of restaurants are found to be in the descending order of Oriental food, pub, Western food, and traditional food restaurant, and the elasticity of the workers of surrounding businesses are in the descending order of bakery, Oriental food, and Western food restaurant. The spatial multiplier effects are in the descending order of Oriental food, pub, and Western food restaurant. There is a statistically significant sales gap between roast meat, pub, and bakery in Gangnam-gu and those in five other districts. The results of this research can help in starting a restaurant in that they can provide information on the suitability of location by restaurant type.

Effects of Descriptive Menu Labels on Customers' Purchase Intentions - Focused on a Western cuisine restaurant in the United States Forces Korea - (메뉴 레이블의 설명 유형에 대한 레스토랑 이용 고객의 인식이 구매 의도에 미치는 영향 - 주한미군 내 서양식 레스토랑을 중심으로 -)

  • Chong, Yu-Kyeong;Pak, Ku-Yong;Sim, Soon-Chul
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.6
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    • pp.1008-1017
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    • 2010
  • The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

A Study on the Job Attitude of Cook at Deluxe Hotel in Kyongju (I) - An Analysis on the General Characteristics about Job of the Cook - (경주지역 특급호텔에 종사하는 조리사들의 직무에 대한 실태와 의식조사연구(I) -조리사들의 근무현황, 자격증, 근무처에 대한 불만, 해외연수 경험에 관한 분석-)

  • 신애숙;고기철
    • Korean journal of food and cookery science
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    • v.13 no.2
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    • pp.157-167
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    • 1997
  • This study was carried out to get an information on hotel Cook. We need to have a data, information and knowledge on Cook to improve a culinary art training program and working environment. This study was surveyed by 203 Cook to work for deluxe hotels at Bomun, Kyongju. The results were summarized as follows. 1. The great part (81.8%) of the Cook were a male, a half (53.2%) of the Cook were in their twenties or thirties. In academic background, 56.7% of the Cook graduated from senior high school and in career background, 44.4% of the Cook had under 5 years at food enterprise. 2. The almost of the Cook (83.3%) worked with restaurant for 8∼9 hours/day and 66.3% of the Cook earned a million won in a month. The higher grade Cook worked longer hours and earned more money than a lower grade one. 3. The most popular workplace of the male Cook were Western style restaurant, but one of the female Cook were a Korean style restaurant. 4. The Cook have 0.9 unit Cook qualification per one person and the most popular Cook qualification were a Western style culinary art. 5. A half of the Cook asserted their expert skill in Western style Cook, and a third Cook asserted their expert skill in Korean style Cook. 6. A great part of the Cook was unsatisfied with pay (49.2%), work environment (16.6%), human relation (10.4%), and if they have a chance of workplace transfer, 38.8% of the Cook wished to manage their one restaurant. 7. 66.5% of the Cook had a workplace transfer more than a time. The higher grade Cook had more chance to change workplace. Almost of the Cook had no chance to study a culinary art at overseas.

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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.

Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth (녹색성장 개념을 적용한 음식점 평가지 개발)

  • Jung, Eun-Kyung;Park, Ki-Hwan;Lee, Ae-Rang;Kim, Gun-Hee;Yoo, Kyung-Mi;Ryu, Jung-Min;Lee, Hwa-Jung;Joo, Na-Mi
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.811-820
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    • 2010
  • The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

A Study on Interior Design Characteristics of Hip Restaurants in New York (뉴욕 Hip 레스토랑의 인테리어디자인 특성에 관한 연구)

  • Min, Chan-Hong
    • Journal of the Korea Furniture Society
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    • v.19 no.5
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    • pp.387-402
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    • 2008
  • Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

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