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
- 2024.12
- 수록면
- 1 - 8 (8page)
- DOI
- 10.14774/JKIID.2024.33.6.001
이용수
초록· 키워드
오류제보하기
As a Representative large Commercial Facility, Department Stores Occupy a very large Proportion in the Distribution Market. Among them, the Food Hall is a major MD of Department Stores from before the new Generation and plays a role as an Important Promotional Element that Attracts Customers with Changed Product Composition. Looking at the role of the Food Hall, first, in terms of Location, it is mostly built in the Basement, and it plays a role of a Fountain that Attracts Customers by Attracting Smell and Taste and raises Customers to the Upper Floors. Second, in terms of Products, it has a variety of Items and Sizes compared to other MD, and has Characteristics that can give Customers a variety of Experiences of Sight, Smell, Touch, Hearing, and Taste. Third, in terms of Service, as a Dining Space, it plays a role of Continuing Shopping by Resting and Charging.
In addition, since Food Halls have lower unit Prices than other MD of Department Stores, they tend to rely on Customer Attraction, so they strive to Store new Menus or famous Restaurants that arouse Customer Interest. In this way, the Food Hall as a Space for Applying and Expressing Consumption Trends the fastest can be said to be a Space that plays the same role as an Introduction to Delivering the overall Design Direction of the Department Store to Customers in Advance through the Color of the Space and various Space Composition from a Design Perspective. Among these, Color is the first means of Conveying a Product to Customers. Including Improving the Taste, which is the most Important Function in the Food Hall, Color can convey the Association of Product Quality and Freshness, and other feelings given by Department Stores in various Colors. However, the Reckless and Indiscriminate use of various Colors can lead to a Decrease in the desire to Purchase. In addition, Color must be Harmonized to Effectively reflect and convey Intentions. Since the Color of the Food Hall can be seen how Originality was sought in the limited Color Environment, which is the premise of Improving the Taste, it is judged that it has more analytical value than other layer MD, which are relatively free in Color Selection. The Purpose of this Study is to find out the Characteristics of Color use in Department Store Space Planning and to Analyze its Harmony.
In addition, since Food Halls have lower unit Prices than other MD of Department Stores, they tend to rely on Customer Attraction, so they strive to Store new Menus or famous Restaurants that arouse Customer Interest. In this way, the Food Hall as a Space for Applying and Expressing Consumption Trends the fastest can be said to be a Space that plays the same role as an Introduction to Delivering the overall Design Direction of the Department Store to Customers in Advance through the Color of the Space and various Space Composition from a Design Perspective. Among these, Color is the first means of Conveying a Product to Customers. Including Improving the Taste, which is the most Important Function in the Food Hall, Color can convey the Association of Product Quality and Freshness, and other feelings given by Department Stores in various Colors. However, the Reckless and Indiscriminate use of various Colors can lead to a Decrease in the desire to Purchase. In addition, Color must be Harmonized to Effectively reflect and convey Intentions. Since the Color of the Food Hall can be seen how Originality was sought in the limited Color Environment, which is the premise of Improving the Taste, it is judged that it has more analytical value than other layer MD, which are relatively free in Color Selection. The Purpose of this Study is to find out the Characteristics of Color use in Department Store Space Planning and to Analyze its Harmony.
목차
Abstract
1. 서론
2. 백화점 식품관
3. 색채 조화론
4. 사례 연구
5. 결론
참고문헌
참고문헌 (4)
참고문헌 신청
Faber Birren (1969). Principles of Color. Van Nostrand Reinhold Company.
Faber Birren (1989). Color & Human Response. Kim, J. H., SIGONGART.
Moon, E. B. (2011). Color Design Textbook, Ahngraphics.
Lee, M. J., & Kim, H. Y. (2004). A Study on Color Applying the Harmonization Theory of Natural Color System and Faber Birren. Journal of Korean Society of Color Studies, 18(3), 61-69.
Faber Birren (1989). Color & Human Response. Kim, J. H., SIGONGART.
Moon, E. B. (2011). Color Design Textbook, Ahngraphics.
Lee, M. J., & Kim, H. Y. (2004). A Study on Color Applying the Harmonization Theory of Natural Color System and Faber Birren. Journal of Korean Society of Color Studies, 18(3), 61-69.
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