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이선화(Lee, Sun-Hwa),이창노(Lee, Chang-No) 한국실내디자인학회 2014 한국실내디자인학회 학술대회논문집 Vol.2014 No.11
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.
한식레스토랑의 평면계획 시 활용되어질 공간구성지침에 관한 기초연구
이창노(Lee, Chang No) 한국디지털디자인협의회 2014 디지털디자인학연구 Vol.14 No.1
최근 세계의 정보화 및 동서양 문화의 혼재, 급격한 경제성장에 따른 라이프스타일과 소비패턴은 식음공간에 대해서도 다양한 변화를 요구하고 있다. 이와 같이 소비자의 욕구와 점포경영자의 욕구를 동시에 만족시키고 해결할 수 있도록 연구되어진 공간디자인 관련 계획적 자료가 양식레스토랑, 중식레스토랑, 일식레스토랑 등은 오래전부터 있는데 반하여 OECD 20개국에 포함될 만큼 경제적 성장을 이룩한 우리나라는 한식레스토랑의 평면계획 시 기본적으로 참조할 공간구성 관련 지침서조차 없는 실정이다. 따라서 본 연구는 향후 한식레스토랑의 평면계획 시 활용되어 질 수 있는 공간구성지침에 관한 기초적 자료를 제시하는데 그 목적이 있다. 연구의 범위로는 문헌연구를 통하여 양식레스토랑, 중식레스토랑, 일식레스토랑과의 비교를 통하여 객석의 업종별 밀도를 고찰하고자 사례조사 대상 점포를 2000년대 이후에 개점된 한식레스토랑 3개소를 선정하였다. 사례조사 대상에 대한 분석의 결과는 다음과 같다. 첫째, 평면의 형태가 직사각형이나 긴 일자형의 평면형태보다도 정사각형에 가까울수록 고객 및 종업원의 동선 길이가 짧게 나타나고 고객을 수용할 수 있는 좌석을 많이 배치할 수 있음을 알 수가 있었다. 둘째, 한식레스토랑의 영업 면적비 평균값은 81.7%이고 주방면적비의 평균값은 15.2%로 나타났으며, 관리부분 면적비의 평균값은 2.9%로 나타났다. 한식레스토랑 계획 시 참조할 수 있는 계획각론에서 제시한 일반적인 수치(영업부분: 조리부분: 관리부분비 60:30:10%임)와는 커다란 차이점을 보여 주고 있다. 셋째, 식탁배치형태 중에서 좌식의 배치비율이 많을수록 좌석 수가 많아짐으로 나타났는데 이와 같은 이유로는 우리나라 온돌난방방식의 주거생활문화와 밀접한 관계가 있음을 알 수가 있었다. Recent trends of global information, a mix between the Western and the Eastern cultures, changes in lifestyle and consumption patterns derived from a rapid economic growth, is requiring a variety of spatial changes of restaurants. For Western, Chinese, and Japanese Style restaurants, there has been a considerable volume of materials about spatial design, which were studied in order to satisfy needs of both sellers and customers. To the contrary, though Korea achieved economic growth enough to be a member of OECD 20 countries, there are no spatial structure guidelines needed for unit planning of Korean Style restaurants. Therefore, this study aims to suggest basic data about spatial structure that can be used for unit planning of Korean Style restaurants. Three Korean Style restaurant that started their business since 2000 were analyzed in order to explore business-specific seat densities through the comparison with Western, Chinese, and Japanese Style restaurants. The results of the analysis are as follows. First, a square-shaped floor than a rectangular-shaped or straight type one has short moving paths for customers and employees, and can contain more seats. Second, for Korean restaurants, the average ratio of the store was 81.7%, that of kitchen was 15.2%, and that of management room was 2.9%. This results has considerable difference with a rule (store : kitchen part: management room = 60 : 30 : 10%임) suggested by Architecture Planning Theory. Third, the bigger the ratio of sedentary seats is, the more the number of seats is. This result would be closely related to the Korean housing culture based on Ondol heating (under-floor heating) system.
이창노(Lee, Chang-No) 한국실내디자인학회 2015 한국실내디자인학회 학술대회논문집 Vol.2015 No.6
The particular class seeks to improve the professional problem-solving competence regarding the project by grounding the systematic steps of the Interior Design Process and conducting the project (1), (2), (3), (4) major classes to basic, intensified, and comprehensive phases with actual constructions as subjects. the class syllabus includes starting with one specified project during the four semesters (progressed after composing the business plan using the existing four-story building with each floor area approximating 250㎡) as the beginning stage starting in the second semester of sophomore year to completing the project during the first semester of senior year. The class is conducted in systematic steps to advance the performance of the practicum project. As a result, the following expected effects were obtained. First, when entering the industry after completing the major courses, it is evaluated that comprehensive analytical skills, enough to participate in the practicum project, are obtained. Second, significant learning effects regarding the project were seen through conducting the practicum, such as understanding the management aspects and adapting to the practicum designs and construction sites. Third, it is considered that the broad understanding and inspired-confidence regarding the majoring field is the result of an extremely valuable lesson.
공용부문 구성형식 중 콘코스형 형식의 도시호텔에 나타난 공간 구성 요소의 특성
이창노(Lee, Chang-No) 한국실내디자인학회 2014 한국실내디자인학회논문집 Vol.23 No.5
The purpose of this study is to examine spatial composition elements of the public sector through medium-sized first class urban hotels of Korea and Japan, the two countries with geopolitical closeness and high cultural and economic correlation, and to provide data needed for devising future urban hotel plans. The scope of this study included case studies on medium-sized first class urban hotels (10 urban hotels with concours composition type in the public sector) located in downtowns of Korea (5 hotels) and Japan (5 hotels). The study was conducted by analysis of drawing based on review of preceding studies and literature, and on-site survey. The results of survey and analysis on physical spatial elements shown in medium-sized urban hotels of Korea and Japan with concours composition type among composition types in the public sector are as follows. First, as a result of analyzing spatial elements of medium-sized urban hotels in the public sector, an in-depth checklist must be prepared with consideration on intimate correlation between elements to devise a construction spatial plan for urban hotel in the future. Second, as a result of comparatively analyzing area ration for each function (public sector, sales sector and service sector) through area analysis on the lower floors of medium-sized urban hotels, reference data for planning were found in regards to spatial composition ratio of the public sector. Third, as a result of analyzing spatial elements of lobby hall and traffic line of visitors on the lower floors of medium-sized urban hotels in the public sector, there was a substantial difference between hotels of Korea and Japan.