DINETOP5SCAPE을 이용한 식공간연출에 대한 고객 감정반응 및 재방문의도

류무희 ( Moo Hee Ryu ),진상희 ( Sang Hee Jin ),나정기 ( Jung Ki Na ) 관광경영학회 2009 관광경영연구 Vol.40 No.-

This study researched propriety of questions about a measuring tool, and designed a study model which applied emotional responses and intentions of revisit for `DINETOP5SCAPE` which is named a measuring tool for dining atmosphere display in Korean upscale restaurants, and then utilized it to an empirical analysis by means of on-line questionnaires for 250 general people. According to statistical analyses, Users` satisfaction for `DINETOP5SCAPE`scale needed to be increased, focusing on external service and visual factors. In the emotional aspect of pleasure, satisfaction for auditory factors needed to be increased, and in the cognitive and emotional response, satisfaction for `Table TOP5` factors needed to be raised. This research expects to provide the Korean restaurant industry useful marketing information improving Dining atmosphere display.

한 푸드 아티스트의 전문성 발달 과정에 대한 생애사 연구

류무희(Ryu, Moo-Hee) 한국외식경영학회 2021 외식경영연구 Vol.24 No.7

본 연구의 목적은 인생사 연구를 통해 인생의 궤적과 이야기를 추구함으로써 푸드스타일리스트 또는 푸드 아티스트의 정체성과 역할의 전환을 조명하는 것이다. 본 논문의 방법은 스토리라인을 그리기 위해 Lieblich, Tuval-Mashiach, & Zilber(1998)의 전체론적 형태의 1차 코딩을 수행하였고, Saldana(2009)의 종단적 정성적 데이터 분석 매트릭스에 의한 2차 코딩 절차를 적용하였다. 그 구체적 결과는 세 가지 주제 첫째, ‘요리사로서의 첫발 내디디기’, 둘째, ‘푸드 아티스트로서의 창의성 발휘하기’, 셋째, ‘K-food로의 도약기’와 16개의 소분류로 구성하였다. 본 논문의 결과는 푸드스타일리스트 또는 푸드 아티스트의 본질을 이해하고 푸드 아티스트의 창의적 역할 개선을 위한 통찰이 될 것이다. 또한 본 논문은 푸드스타일리스트 또는 푸드 아티스트의 전문성 재고와 창의적 역량 함양을 위한 새로운 관점을 제시하고자 한다. The purpose of this study is to illuminate the transformation of the identity and role of a food stylist or food artist by pursuing the trajectory and story of life through life history research. In the method of this paper, Lieblich, Tuval-Mashiach, & Zilber (1998) s holistic primary coding was performed to draw a storyline, and Saldana s (2009) secondary coding based on longitudinal qualitative data analysis matrix. The procedure was applied. The specific results consisted of three themes: first, ‘taking the first step as a chef’, second, ‘expressing creativity as a food artist’, third, ‘taking off to K-food’, and 16 subcategories. The results of this thesis will be an insight for understanding the essence of a food stylist or food artist and improving the creative role of a food artist.

한국 여성 잡지에 나타난 테이블 세팅과 푸드 코디네이션에 대한 내용 분석

류무희(Moo-Hee Ryu),장혜진(Hea-Jin Chang) 한국식공간학회 2006 식공간연구 Vol.1 No.1

The study classified the basic elements of table setting, food coordination and food cultures and studied them through literary survey. Also analyzed was the context of the monthly magazines for women which dealt with current social issues to understand the present conditions of the elements. The analysis of the magazines revealed several problems relatively small number of pages about foods, coordination depending on excessive decoration, lack of specialty in the pictures of foods, stress being the only design strategy, domination of Western foods or wine, unnecessary emphasis of the cubic effect in styling of Western foods, food materials mainly containing protein, formalism of table setting, etc. The problems could be solved not by those who had only practical techniques in food coordination but by those who were educated and trained with theory and practice of the field at the professional schools or institutions. Table coordination should not be limited to mere imitation of Western tables but be developed such that it would be agreeable to our traditions. Monthly magazines for women are expected to play a role for such purpose and to lead the trend of table setting.

고객의 재방문의도에 대한 정서중심 모델 개발

류무희(Moo-Hee Ryu) 한국식공간학회 2009 식공간연구 Vol.4 No.1

The purposes of this study have two folds. First;this research extended the findings on the validity of DINESCAPE scale to a South Korean sample. Second;this study try to find the role of employee factor in its relationship with customer emotions and behavioral intentions. Data were collected from a sample of 250 South Korean through Web survey. The results were as follows. Regarding the first purpose of this study;after conducting the factorial analysis with DINESCAPE scale by comparing three models;the original six factor model showed a better fit comparing with two competing models. This finding clearly suggest that;in general;DINESCAPE scale can be generalized to at least one Asian country;South Korea. The general structure of the DINESCAPE measure was duplicated in South Korea with the same six constructs emerging. Regarding the second purpose of this study;emotional labor by employees was found to be an important factor in predicting both customers‘ emotions and behavioral intentions. Specifically;after controlling the DINESCAPE effects on dependent measures;employees' emotional labor can explain the additional variance of dependent measures. Furthermore;after examining the mediating role of customers' emotion between antecedents (DINESCAPE;emotional labor) and revisiting intentions;customers' emotion was partially mediated in all hypothesized models. Clearly;further work needs to be done to understand the role of emotions in hospitality service settings. Future research is also needed to enhance our understanding of service quality and its role in predicting customers' behavioral intentions.

한국식공간 Table Top5 요소에 대한 Art Deco의 탐색적 연구

류무희(Ryu Moo Hee) 한국식공간학회 2014 식공간연구 Vol.9 No.1

In this study, the Art Deco characteristics in the table top 5 elements of modern Korean dining was explored and analyzed through relevant literature. The Art Deco characteristics in the table top 5 elements of modern Korean dining were classified as "design of simplicity", "boldness of color", "exotic taste" and "functionality." The aim of the study is to support the table top 5 elements of modern Korean dining and to represent the Korean characteristics in the globalization. The Art Deco characteristics in the table top 5 elements of modern Korean dining are as follows: simplification of floral patterns, abstract geometric pattern, strong colors, non-decorative images, the use of gold and silver lacquer, ceramics, etc. in dinnerware; one-piece traditional style, imprinted handle of natural ornate pattern, gold silver spoon with colorful patterns and traditional designs to mix and match in style, and variety of metal material in cutlery; simple shapes, bright color decorated porcelain cup, geometric patterns, and cup attached with a strainer in glassware; simple floral motifs, strong colors, saekdong pattern, and gold thread embroidery in linen; the colorful Korean trinkets, traditional wood carving, and traditional silverware like sinseonro in centerpiece.

테이블 코디네이션과 푸드 스타일링 요소가 감정 반응과 재방문 행동에 미치는 영향

류무희(Ryu Moo Hee) 한국식공간학회 2016 식공간연구 Vol.11 No.2

본 연구의 목적은 가로수길 레스토랑 이용 고객을 대상으로 테이블 코디네이션과 푸드 스타일링 요소가 감정 반응과 재방문 행동 간에 어떤 영향을 미치는지 조사하는 것이다. 가설을 검정하기 위해 서울 강남구 신사동 가로수길에 있는 레스토랑 이용 고객들로부터 설문조사를 실시하여 총240부를 회수하였으며, SPSS 18.0(ver.)과 AMOS 통계 패키지를 사용하여 데이터를 분석하였다. 다음과 같은 주요결과를 도출하였다. 첫째, 테이블 코디네이션은 고객의 긍정적 감정 반응에 유의한 영향을 미치는 것으로 나타났다. 둘째, 푸드 스타일링은 부정적 감정 반응에 유의한 영향을 미치는 것으로 나타났다. 셋째, 재방문 행동에는 테이블 코디네이션이 유의한 영향을 미쳤으며, 긍정적 감정 또한 재방문 행동에 유의한 영향을 미치는 것으로 나타났다. 결국, 테이블 코디네이션에 영향을 준 긍정적 감정방문은 재방문 행동에 중요한 영향을 미치게 된다. 연구 결과를 바탕으로 한계점과 시사점을 제시하였다. The purpose of this study is to investigate the influence of table coordination and food styling on emotional response and revisit behavior of customers dining at Garosu-gil restaurant. To verify the hypotheses, 240 questionnaires were collected from restaurant customers on Garosu-gil, Sinsa-Dong Gangnam-Gu in Seoul and the data were analyzed using the statistical package of SPSS 18.0 (ver.) and AMOS program. The followings were major findings: first, table coordination factors have a significant effect on positive emotional response. Second food styling has a significant effect on negative emotional response. Third, The factors of table coordination have a significant effect on revisit behavior and positive emotional response factors also have a significant effect on revisit behavior. Finally, positive emotional response for table coordination has a significant effect on revisit behavior in the case of restaurants on Garosu-gil. Based on these results, the limitations and implications were presented.

소비자의 선호도와 만족도에 영향을 미치는 편의점도시락 푸드스타일링 연구

류무희(Ryu, Moo-Hee) 한국외식경영학회 2018 외식경영연구 Vol.21 No.6

본 연구는 외식시장에서 주목 받고 있는 편의점도시락 이용 소비자를 대상으로 푸드스타일링 속성, 선호도와 만족도간의 영향관계를 조사하였다. 2018년 6월 18일부터 6월 30일까지 서울 성인 거주자 중 (주)와이즈리서치 유료 패널을 대상으로 실시하였으며. 조사 시점 1개월 이내 편의점도시락 이용경험 소비자를 대상으로 하였다. 연구결과를 종합해 보면, 푸드스타일링 속성의 색채ㆍ조형·용기 스타일링 모두 척도로써 신뢰성과 타당성을 확보하였다. 푸드스타일링 속성의 색채ㆍ조형·용기 스타일링은 고객의 선호도와 만족도에 영향을 미쳤으며, 선호도는 색채ㆍ조형·용기의 푸드스타일링과 만족도간의 관계를 매개하였다. 즉, 편의점도시락메뉴개발과 홍보에서 푸드스타일링의 색채ㆍ조형ㆍ용기 스타일링의 영향을 확인할 수 있었다. 편의점도시락 메뉴개발과 홍보의 관점에서 소비자의 푸드스타일링 속성의 시각적 요구에 집중해야할 것으로 사료된다. The purpose of this study was to investigate the influence of food styling attributes, preferences and satisfaction on convenience store boutique consumers. From June 18th to June 30th, 2018, we conducted Wise Research Paid Panel of Seoul Adult Residents. According to the results of the study, reliability and validity were secured as a measure of color, form, and container styling of food styling attributes. The color, molding, and container styling of food styling attributes influenced customer’s preference and satisfaction, and preference mediated the relationship between food styling and satisfaction of color, form, and container. In other words, we could confirm the effect of food styling coloring, modeling, and container styling in the development and promotion of menu at the convenience store. From the viewpoint of development and promotion of the convenience store Bento menu, it should be focused on the visual demand of the food styling attributes of consumers

한식당 식공간연출 측정도구 개발에 관한 연구

류무희(Ryu Moo Hee),진상희(Jin Sang Hee),나정기(Na Jung Ki) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5

In order to measure the physical and environmental factors in Korean restaurants reflecting Korean unique creativity, a systemized scale to measure Dining Atmosphere Display is considered to be necessary. A tool to measure dining atmosphere display in Korean restaurants was completed by six persons with a doctor's degree among dining atmosphere display professionals, based on Ryu(2007)'s ‘DINESCAPE’ and home and abroad pre-studies on the physical environment of dining atmosphere. The results of this study is a measuring tool of dining atmosphere display in Korean restaurants, 13 questions which are composed of five external service factors, four visual factors, two auditory factors and two olfactory factors extracted from 20 ‘Specialist's DINESCAPE’ scale questions, along with 20 questions about ‘Table TOP5’ factors, were drawn out. This research expects to provide the Korean restaurant industry useful marketing information improving Dining atmosphere display.

테이블 톱5요소 스타일에 대한 고객의 감정반응과 행동의도

류무희( Moo Hee Ryu ) 한국외식경영학회 2013 외식경영연구 Vol.16 No.1

This study is designed to understand the effects of table top 5 elements styles on Customers` emotional responses and behavioral intention of Korean Restaurants. It was measured by 5-points Likert. Factors of table top 5 elements Styles, emotional responses and behavioral intention were extracted from previous research papers. Validity and reliability analyses were conducted to make verified criterion for these factors. Using Amos 7.0 to graphically verify the structure of the overall model, and the results are as follows. First, emotional responses had positive effects on modern, ellegance, casual styles in table top 5 elements styles. Behavioral intention drew classic, modern, ellegance, casual styles in table top 5 elements styles. In other words, emotional responses and behavioral intention influences favorably on classic, modern, ellegance styles in table top 5 elements styles. This means having proper classic, modern, ellegance styles in table top 5 elements styles to customers` satisfaction in general. Third, the other hand, natural and ethnic styles had no significant effect. 본 연구는 한식 레스토랑 이용고객에 대한 테이블 톱5요소 스타일, 감정반응과 행동의도 간의 상호 영향을 검증하기 위한 목적으로 수행되었다. 본 연구의 측정은 5점 Likert 척도에 의해 실시되었으며, 테이블 톱5요소 스타일, 감정반응, 행동의도 요인들은 관련 선행 연구 논문으로부터 추출하였다. 요인들의 타당도 및 신뢰도 분석을 통해 검증된 변인들로 척도를 구성하여, 연구 모형의 전체적인 구조모형(overall model)을 Amos 7.0을 이용하여 그래픽 작업을 수행 하였다. 연구결과는 다음과 같다. 테이블 톱 5요소 스타일 6개의 요인 36문항 중 내추럴스타일 3개 문항은 제거하였으며, 신뢰도분석 결과 각 요인을 구성하는 문항들 간응답의 내적 일관성을 만족하여 연구척도로써 무리가 없는 것으로 판단되었다. 둘째, 한식당의 테이블 톱5요소 스타일 중 모던, 엘레강스, 캐주얼 스타일에 대한 만족도가 높을수록 감정반응의 긍정적 향상에 기여하는 것으로 파악되었다. 셋째, 클래식, 모던, 엘레강스, 캐주얼 스타일에 대한 만족도가 높을수록 행동의도의 향상에 긍정적 기여를 하는 반면, 내추럴, 에스닉스타일은 유의한 영향을 미치지 못하는 것으로 파악되었다. 본 연구는 인터넷 설문 조사에 의해 시행된 바, 후속연구에서는 표본 설정의 다양한 비교, 보완 연구가 필요할 것으로 판단된다.

빵의 역사

류무희(Ryu Moo Hee) 한국외식경영학회 2003 외식경영연구 Vol.6 No.1