심미적 요소인 율동의 변화를 통한 형태발상에 관한 연구 : 한글서체를 중심으로 Focused on Korean Typeface

조경숙 ( Kyong Sook Cho ),홍정표 ( Jung Pyo Hong ) 한국감성과학회 2004 감성과학 Vol.7 No.1

주택 익스테리어 디자인에 대한 이미지 평가에 관한 연구

조경숙 ( Kyong-sook Cho ),홍정표 ( Jung-pyo Hong ) 한국산업디자이너협회(한국인더스트리얼디자인학회) 2008 산업디자인학연구 Vol.2 No.1

현대사회는 5일제 근무로 인한 생활의 여유와 라이프 스타일의 변화 그리고 자원절약과 폐기물 처리 등 환경에 대한 인식변화로 주택설계에 있어서 새로운 변화가 요구되고 있으며 오래 사용할 수 있고 주택의 만족과 가치를 높일 수 있는 새로운 주택디자인이 절실히 요구되고 있다. 따라서 본 연구는 소비자의 기호에 맞는 주택 디자인을 제시하고자, 일반주택을 대상으로 주택사진 샘플에 대한 이미지 평가를 실시하였다. 주택사진 샘플에 대한 SD법의 실험결과 실험자들의 주택에 대한 이미지는 현대성 차원과 장식성 차원 그리고 심미성 차원으로 분석되어 주택 설계에 있어서 고려사항으로 조사되었다. In modern society, new change in housing design is required due to more spare time in life with five-day workweek system, changes in lifestyle, and changes in awareness on environment like energy saving, waste disposal, etc, and new housing design which could be used for a long time, and enhance satisfaction and value of house is acutely required. Therefore, this study is to suggest housing design suits to consumer’s preference. performed image evaluation on housing with general house. As the results of SD method experiment, image on housing was analyzed as modernity dimension, decoration dimension, and aesthetics dimension.

한식당 식공간의 시각적 요소의 중요도와 성과도 평가에 관한 연구

조경숙(Kyong sook Cho),방진식(Jin sik Bang) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1

This study attempted to make an empirical analysis of the importance and performance of the visual elements for medium-priced Korean food restaurants. That is, it attempted to analyze what visual elements customers perceived to be important, how such elements were actually evaluated and how far each of those visual elements had an effect on visual satisfaction as a whole. And it sought to analyze how the level of importance and performance varied according to customers demographic characteristics. As a result, the following findings were obtained: First, customers showed that the visual attribute of the medium priced Korean food restaurant had the high level of importance. Especially, they showed that the attributes related to the table, such as the bowl containing food, the condition of food contained, the entire condition of food arranged on the table and the like, had the high level of importance. But they made the relatively low evaluation of the level of performance of these attributes, which implies that the restaurant operators are still making insufficient efforts to meet customers' visual needs. This study result could be confirmed through IPA analysis. That is, restaurant operators did not attach great importance to the items that customers evaluated to be important, in which it could be found that these items were located in the II Quadrant area of high importance and low performance levels. This phenomenon showed the same result in terms of demographic characteristics such as gender, age and frequency of use. Second, the factor analysis of Z7 variables used to evaluate the level of importance and performance resulted in eliciting three factors each. In case of importance, three factors were named the surrounding environment factor, service and atmosphere factor, and food coordination factor. And In case of perforniance, three factors were named the surrounding environment factor, food coordination factor and atmosphere factor. Third, it was found that 27 independent variables had an effect on visual satisfaction as a whole. Among other things, it was found that variables such as the condition of food arranged on the table, the bowl containing food, whole lighting and the like had an effect on the level of satisfaction. And an attempt was made to make regression analysis by setting three factors elicited in factor analysis as the independent variable, and the overall level of visual satisfaction as the dependent variable. As a consequence, it was found that the Factor 1 and the Factor 2 had an effect on the overall level of visual satisfaction Fourth, it was found that there was not a signifiant difference on the level of visual importance and satisfaction according to customers demographic characteristics. And it could be found that the overall level of satisfaction with the restaurant could be high or low according to interpretation. These points taken altogether, it was found that customers did not think importantly of the outer appearance of the restaurant, the introductory portion, that previous studies have considered to be important. And it could be found that customers showed a very sensitive response to the entrance of the restaurant, the visual elements observed while going to the seat, and the visual elements observed while awaiting food service in seat or while taking a meal. These study results showed that table coordination factors such as used bowls, the condition of food contained in the bowl, the overall condition of food arranged on the table have many implications for restaurant operators.

동서양 취식 (取食)도구 문화에 대한 고찰

조경숙(Kyong Sook Cho),이미혜(Mee Hye Lee) 한국조리학회 2003 한국조리학회지 Vol.9 No.1

The today society comes wind important position we and the economic room gets and our dietary life simple `it eats,` is not only the act which is primary work, `it enjoys, `appreciates` with culture dimension to execute, becoming, it followed hereupon and with the aesthetics idea which pursues the quality of change and life of our dietary life there is to a culture and the repast tool which is an essential width enjoyed from meaning as the jar tool and with meaning as the object and it will be able to appreciate it developed it came. The research which it sees the repast tool of the Orient and the West it is appropriate from dietary life and it uses to respect. with It observes the understanding of the chopsticks and the cutlery. With the repast tool development and evolution or it undergoes the process of change and comparison analyzes becomes the all chopsticks and the cutlery with each other and the understanding for the culture collision and a culture harmony of the heterogeneous element which bisection is objective of research.

세탁기에 있어 심미성요소간의 상호작용과 국가간 사용자의 심미적 반응에 관한 연구

조경숙(Cho Kyong-sook),이유리(Lee Yuri),남궁선(Nam Goong-sun),장영순(Jang young-soon),홍정표(Hong jung-pyo) 한국디자인학회 2004 한국디자인학회 학술발표대회 논문집 Vol.- No.-

국내와인소비시장 수요예측에 관한 연구

방진식(Jin sik Bang),조경숙(Kyong sook Cho) 한국외식경영학회 2001 외식경영연구 Vol.4 No.1

The Korean wine industry has continued its development for the last 30 years thank to the government's supporting policy for the wine industry. The scale of domestic wine market has been growing conspicuously since various kinds of wine were imported from France and other countries starting from the end of 1987 when the import of foreign wines was allowed. In this paper, I tried to grasp the scale and trend of the future Korean wine market by forecasting the demand of domestic wine consumption which is on the continuous increase. In this study, I drew a regression analysis model with the independent variables of eating - out expenses and GDP(Gross Domestic Product) to forecast the future wine consumption. And this regression model has been used in forecasting the wine consumption between 2001 and 2020. Based on the growth rate of the two independent variables of actual eating - out expenses and GDP for the last 12 years, I forecasted the wine consumption for 3 cases of scenario I, II, III. Regression Analysis Model on Demand Forecast of Wine Consumption Wd = f(GDP, EO) Wd : Total Wine Consumption GDP : Gross Domestic Product EO : Eating - out Expenses per person In this paper, I forecasted total wine consumption, the consumption of domestic and imported wines. The forecast says that wine consumption will increase stably for the next 10 years, but it will increase rapidly from then on. As for the market competition between domestic and imported wines, the consumption of imported wines will be double that of domestic ones in 2004 and 4 times in 2007. The consumption of domestic wines will drastically decrease after 2004 and its market share will go down below 20% in 2007, and will be almost extinct after 2011.

국내와인산업 발전사에 관한 소고

방진식,조경숙 관광경영학회 2001 관광경영연구 Vol.13 No.-

Though the history of Korean wine industry is short, domestic wine market was formed by producing domestic wine Majuang in nineteen seventies thanks to government assistance in grape fanning and wine production. I reviewed its history for 30 years classifying the development processes into 5 stages. 1. Introduction period(1970 - 1986) : Formed the winery complex and introduced wine into Korean alcohol industry by producing domestic wines like Majuang and Chateau Montbleu. 2. Import Wine Market Period(1987 - 1991) : As a result of negotiation on wine import with U.S.A, Korean wine market is open and foreign wine products were actively launched. 3. First Growth Period(1992 - 1996) : Wine market, especially red wine was expanded due to the improved living standard and increased interests. 4. Recession Period(1997 - 1998) : Due to the economic crisis from the 1997, wine consumption shrank dramatically, Accordingly, wine import companies and wine sales networks were seriously challenged. 5. Second Growth Period(1999 - present) : Consumption has been recovered along with economic recovery. Therefore, wine demand has been recovered along with economic recovery. Therefore, wine demand has been increased. Especially activated wine lover's societies and specialized wine education institute among young consumers and professionals in influenced many positive effects in Korean wine industry in this period. Wine is very sensitive to the economic situation compared to other alcohols. And major consumers have certain level of incomes and interests in wine. The forecast says that wine consumption will increase stably for the next 10 years, but it will increase rapidly from then on.

음양오행론의 색채관념과 식사상

방진식,조경숙 관광경영학회 2001 관광경영연구 Vol.13 No.-

Culture is referred to as the daily way of life, throughway and worldview. The Korean eating cultural institution was formed by the traditional Korean Yin-Yang ideology. And the Yin-Yang and Five-Element thought, originating from the understanding that the principle of nature as the orderly principle of all things in the universe is consonant with the principle of the human being, is applicable to the eating life. And the color system in our food has developed in the process of being symbolized and institutionalized in the norms of the Yin-Yang and Five-Element thought. Farming consists in the ideology of Yin-Yang. Agricultural products obtained through the inherent coupling of heaven and earth are food materials. The earth, sea and mountain which become the source of all food materials, the foundations for the world of Yang and Yin, became the source of Taoism and the basis for Korean food culture. And health is the concept opposed to disease and the basis for the vital existence of human beings to be comprehensively treated. The desirable health status means being physically and mentally healthy, and further implies that man enjoys eternal youth in adaptation to changes in the natural and social environment. This is the manifestation of the eating philosophy containing the human desire across all ages and in all countries of the world. Like this, it is thought that the Yin-Yang and Five-Element thought started with the ideology of political, social and institutional enlightenment to educate and guide people on the eating philosophy of 'The source of drug-stuffs and food materials consists in the natural system' Five tastes coexisting in the Five-Element principle are associated with the internal organs (five viscera) of the human body. Food materials for survival were institutionalized as the edibles composed of five colors. The edibles that five colors mean and symbolize are identical with five nutrients recommended to contemporary people in the experiment of food nutrition. Choice of food materials used for preparation according to the Yin-Yang and Five-Element thought, tabooed food starting with food sanitation, the concept of three meals per day and timed diet, abstemious diet, events by the ritual of passage and the like make use of the strict norms and eating utensils of food. This eating thought deeply rooted in contemporary people's eating life acts as the cooking code presenting health and tastes. Like this, investigation of the relationship between traditional colors proper to Koreans and food in this study rediscovered the aesthetic sense of applying our color of our native style to the eating life. It is expected that autonomy inherent in the concept of traditions coexisting in modern eating life will not be destroyed and modified but kept and revitalized. And it is hoped that further specific research will continue to be conducted.