지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.6
- 수록면
- 323 - 343 (21page)
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초록· 키워드
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With the recent globalization of Korean food, the importance of the spatial design of Korean restaurants is emerging. This study conducted a research on the high quality modern restaurants located in New York where the globalization of Korean food is being focused. Methods of expressing Koreanity was selected as the criteria for evaluating the spatial design of the restaurants to analyze the spatial satisfaction based on that. Additionally, we set an assumption that there will be differences in spatial satisfaction depending on the characteristics of the users who use restaurants and the characteristics of the reason of using Korean restaurants. The researcher visited the site in person for investigation and analysis of the expression methods and took photos to conduct a survey on the spatial satisfaction of the customers. Frequency analysis and one-way ANOVA were conducted for the collected data by using the SPSS 18.0 program. As a result, customers who use high quality modern restaurants located in New York showed differences in the spatial satisfaction depending on race, occupation, education level and income for the characteristics of the users, and in the spatial satisfaction depending on the number of visits, stay time and companion for the characteristics of the reason of using Korean restaurants. In addition, as a result of analysis of the spatial satisfaction according to the expression methods of Koreanity, the restaurants that used more expression methods sticking to or reinterpreting tradition were found to offer higher spatial satisfaction. Through this, this study suggests the practical implications that increase the spatial satisfaction of the users by using the methods sticking to or reinterpreting tradition. Although this study will be a meaningful study in the sense that it evaluated the spatial design of the restaurants and measured customers` resulting satisfaction, it is recognized that there may be a difficulty in generalizing it due to the limit to the size of the sample. Therefore, it is expected that in-depth studies with extended samples will be made in the follow-up studies.
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UCI(KEPA) : I410-ECN-0101-2018-326-002146216