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- 저자 : 김윤아(Youn-A Kim) (검색결과 12 건)
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김윤아(Kim, Youn-A),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2013 한국실내디자인학회논문집 Vol.22 No.5
The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.
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김윤아(Kim, Youn-A),고재윤(Ko, Jae-Youn),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2013 한국실내디자인학회 학술대회논문집 Vol.2013 No.11
Recently various methods have been sought to globalize Korean food at government level. This study analyzed the status and types of the Korean restaurants located in Barcelona, Spain noted as a city of culture and tourism. Based on these results, This study intends to propose the developmental direction of Korean restaurants for the globalization of Korean food and status of the Korean restaurants located there. The results of the study are as follows. First, as a result of investigating the ethnic restaurants located in Barcelona, the number of Korean restaurants was relatively small, meaning that there are no various types of Korean restaurants, and thus the ways to increase the number of Korean restaurants in Barcelona will need to be sought. Second, it was found that the Korean restaurants located in Barcelona were not in competition with other Korean restaurants in the same commercial district and were formed about seven years ago on a scale of sixty seats on average at about 6∼100 pyeong(19.9∼330m²). In terms of interior design, it was found that the finishing by tiles and marble was preferred due to the characteristics of hot and humid climate and that operators themselves procured aesthetic elements for decorations directly from Korea. Third, as a result of analyzing the types based on the variety of kinds and price range, it was analyzed that there were two high-class Korean restaurants, three common Korean restaurants and one small-scale Korean restaurant. The space design plans will need to be established considering the concept and target of these restaurants as they are different according to the type of restaurant. In order to have objectivity in the future studies based on this study, it is expected that in-depth studies suggesting implications for the space design plans according to the type that meets the needs of customers are carried out by conducting the satisfaction survey of the customers who use these restaurants.
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서울·뉴욕 소재 한식레스토랑 이용고객 공간만족도 비교분석
김윤아(Kim, Youn-A),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2014 한국실내디자인학회논문집 Vol.23 No.4
In this study, in order to analyze customers` space satisfaction, ten modern high-class Korean restaurants, five in New York and another five in Seoul, that were opened or remodeled after 2008 were selected and satisfaction characteristics survey of 197 customers who use these Korean restaurants was conducted by using Likert 5-point scale. The study results(a high reliability was obtained showing the Cronbach`s alpha coefficient of average 0.895 for all questions) were analyzed for the frequency, percentage, mean, etc. and the mean between groups were comparatively analyzed by conduction the t-test, Duncan`s test by using the SPSS 18.0 statistical program. The results are as follows. First, the results of customers general characteristic comparative analysis, all the Seoul and New York customers have comparatively high academic ability, high income and eating-out expenses. The main customers in Seoul were the women in their thirties and forties while those in New York were mainly in their forties and fifties both men and women at similar rate. Second, as to the satisfaction with the interior, the satisfaction with finishing materials was little higher in New York as Seoul (3.30 points) and New York (3.86 points). The satisfaction with color was relatively higher in Seoul (3.66 points) and relatively lower in New York (3.18 points). As the satisfaction with furniture and decorating accessories was relatively lower in both Seoul (3.10 points) and New York (3.48 points). The satisfaction with space size in Seoul (the total space size: 3.99 points, private space size; 3.90 points) was relatively higher than that in New York (the total space size: 3.46 points, private space size; 3.28 points). The satisfaction with interior and exterior in both Seoul (exterior: 3.63 points, interior: 3.40 points) and New York (exterior: 3.28 points, interior: 3.39 points) were average. For the satisfaction of environment, Seoul (3.42 points) was slightly lower than that of New York (3.56 points). Third, the result of customers` satisfaction in Seoul and New York showed no commonality. Therefore in order to be renewed as the Korean restaurants with high customer satisfaction, it is expected that the Korean restaurants located in Seoul and New York need to plan the space by considering their customers` characteristics and satisfactions.
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김윤아(Kim, Youn-A),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2013 한국실내디자인학회 학술대회논문집 Vol.15 No.1
This study investigated the status of the space of the Korean restaurants located in New York, the cultural center, by selecting high quality modern Korean restaurants appeared with the recent globalization and advancement of Korean food. There were almost no designs of the cultural characteristics of New York in the facade of the external space elements, and the restaurant names were written in both English and Korean. The internal space was classified into the reception, bar, hall and rooms depending on the role. Eighty percent of the restaurants had a reception, which was designed to be small, with the floor, wall and ceiling designed using modern materials and shapes while the traditional elements were added to the props and lighting. One hundred percent of the restaurants had a bar, which was all designed using modern materials and shapes. One hundred percent of the restaurants had a hall, whose floor, ceiling and furniture were designed using modern materials and shapes while the traditional elements were added to the props and lighting. Sixty percent of the restaurants had rooms, which were designed using modern materials and shapes. Through this study, it could be seen that modern Korean restaurants were also designed to express the traditional image by transforming the use or forms of the traditional elements. However, this study considered the status of modern Korean restaurants only and has a limit to the suggestion of the direction of modern Korean restaurants that expand their business into foreign countries in the future. Therefore, in-depth studies such as the expression way of the traditional elements are required in the future studies.
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유영상(Yu, Young-sang),김윤아(KIM, Youn-A),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2013 한국실내디자인학회 학술대회논문집 Vol.15 No.1
This study investigated the status of the space of the Korean restaurants located in Seoul by selecting high quality modernized Korean restaurants in New Korean style. As a result, there were six traditional elements on average out of ten space design elements. Traditional element were shown in the restaurant name of the external space by using the traditional meaning and the character of the Korean language. Also there was many traditional elements expressed by using inkstones, ink sticks, Korean tablewares, moon jars as the props of the internal space and five cardinal colors and ivory color as colors. This study will be the reference to present the status of traditional elements when designing modernized Korean restaurants in the future. However, follow-up studies such as the studies on the expression way of traditionality will need to be carried out for in-depth analysis of the traditional elements.
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유영상(You, Young-Sang),김윤아(Kim, Youn-A),신경주(Shin, Kyung-Joo) 한국실내디자인학회 2013 한국실내디자인학회 학술대회논문집 Vol.2013 No.11
The number of the elderly is increasing rapidly in Korea due to aging, and the suicide rate and lonely death of the elderly has increased with that phenomenon, causing social problems. In Finland where these problems had been experienced, the elderly reduced suicide by voluntarily creating silver towns and sharing housework. Therefore, thinking that living together in the residential facilities for the elderly is the better method than living alone to lower suicide rate and lonely death of the poorest elderly vulnerable to suicide. The researchers intend to investigate the current situation of the facilities in terms of inducing residency in the facilities and to further develop it through the research on the satisfaction of the residents of the residential facilities for the elderly in the follow-up studies.
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