회 전문 레스토랑에 나타난 공간구성적 특성 연구 = A Study on the Spatial Structural Characteristics of the Sashimi Resaurant - Focus on 'S' Restaurant in Suyoung-gu Busan -

다국어 초록 (Multilingual Abstract)

In line with the change of lifestyle in the contemporary society, the eating space is not a simple eating place for food, but a place of complicated roles such as social meeting, entertainment and conference. The reason of such diversified and complicated space is caused by the increase of income level of consumers, increase of urban population and consumption pattern change. However, despite diverse spaces of food culture, studies on ‘sashimi’ restaurants are very scanty. Accordingly, this study selected the target of case study as representative ‘sashimi’ restaurant and examined through drawing analysis, site analysis, photo taking and actual measurement of main parts. As a result, as for the floor structure of food and drink space, it was found that securing excellent view is important for seat display. Secondly, 1F, 2F and 5F were mainly occupied by cooking and management divisions. Thirdly, the area ratio of sales, cooking and management divisions affected the customer movement and employee movement. Fourthly, standing seats were displayed for customers and room seats were displayed for the premium image of restaurant and for customers who want independent eating space.
It is believed that this study would be useful in spatial structure of ‘sashimi’ restaurant. However, as it is the result of an analysis of 1 restaurant at Suyoung-gu, Busan, it would be hard to generalize the result as the common for ‘sashimi’ restaurant. Therefore, continual further studies are recommended to generalize it.

목차 (Table of Contents)

• Abstract
• 1. 서론
• 2. 이론적 고찰
• 3. 사례 조사
• 4. 결론
• 참고문헌