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Along with the growth of contemporary industrialized society, the level of dining and drinking space has been gradually increasing, personalized, and diversified. The time when restaurants could survive merely with delicious foods has gone. In order t...
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외식소비트렌드에 따른 실내디자인 리뉴얼 전·후 만족도 연구 : 패스트푸드 레스토랑을 중심으로 = A Study on Satisfaction before and after Interior Design Renewal according to the Dining-Out Consumption Trend
한글로보기https://www.riss.kr/link?id=T11677282
- 저자
-
발행사항
수원 : 경기대학교 일반대학원, 2009
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학위논문사항
학위논문(석사) -- 경기대학교 일반대학원 , 외식조리관리학과 , 2009. 2
-
발행연도
2009
-
작성언어
한국어
-
주제어
외식트렌드 ; 소비트렌드 ; 패스트푸드 레스토랑 실내디자인 ; 레스토랑 실내디자인 ; 리뉴얼 ; 레스토랑 실내디자인 트렌드
-
발행국(도시)
경기도
-
형태사항
ix, 126 p. ; 26cm
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소장기관
- 경기대학교 금화도서관(서울캠퍼스)
- 경기대학교 중앙도서관(수원캠퍼스)
- 경기대학교 금화도서관(서울캠퍼스)
-
0
상세조회 -
0
다운로드
부가정보
다국어 초록 (Multilingual Abstract)
Along with the growth of contemporary industrialized society, the level of dining and drinking space has been gradually increasing, personalized, and diversified. The time when restaurants could survive merely with delicious foods has gone. In order to cater to various quickly changing desires of customers and to keep up with trends, the importance of interior design in dining-out space is growing every day. An interior is the expression of an atmosphere. A shop’s atmosphere has an absolute influence over its customers. It is a trend that customers do not hesitate to take pains to visit restaurants if only they can have more delicious and higher quality foods while experiencing different cultures in a little bit different atmosphere, assuming that they can pay the same price. In order to cope with such a change in trends, Korean franchise restaurants are currently changing as a café style space where dining-out consumers are able to have a delightful experience and feel comfortable, by reflecting the feelings of dining-out consumers and this trend.
Therefore, this study aims to look into the changes in the interior design of franchise restaurants as well as the changes in dining-out space according to consumers’ propensities to consume. Also, the study discovers the effect of the interior design of a dining-out space, by conducting an empirical analysis of the perception of the change in interior design and the customer satisfaction of consumers, who used fast food restaurants before and after their renewal.
One of the factors that anti-well-being image, which has been downtown since the hot trend of well-being in 2003, shifted in the upturn is because it makes the shops more upscale through the renewal of their interior design
Instead of its principle of general unification nationwide, which was operated through the use of the same signboard, the same menu, and the same interior design, including hard and uncomfortable tables and chairs in existing franchise shops, and a noisy and fussy shop atmosphere, their interior was made to offer a comfortable space for customers to take a rest for a long while, by making interior design through replacement with a cozy and comfortable sofa and creating an atmosphere close to nature through an emphasis on woods or planting trees. In this way, they satisfied consumers’ desires and raised the revisit rate.
The empirical analysis of survey research found that dining-out consumption trend factors such as quality upgrading, diversification, and comfort-orientation, affected the interior design of restaurants. Among others, a diversification factor was shown to be the most affective for the compositional factor of interior design. When it comes to the relationship between the dining-out trend and the interior design, they were found to be highly correlated. This means that an interior design needs to change according to a trend. Users of fast food restaurants highly perceived the change, before and after the interior design renewal of fast food restaurants, and also recognized the restaurants as a space with an upscale and comfortable atmosphere which escaped the existing fast food image after the renewal. The most influential factors to customers, out of the interior design factors of restaurants before renewal, were found to be in this order: color, furniture, and lighting. Thus, this result matched the factors that customers perceived to be most highly changed in the interior design of restaurants after renewal. Consumers with propensities about diversification and quality upgrading, were discovered to perceive that the compositional factors of the interior design of restaurants after renewal changed properly according to the trend; thus, the interior design was renewed according to the consumption trend.
It was found from this research that fast food restaurants could be successful after changing them to have a café atmosphere in order to reduce the negative image as an enemy of well-being and to improve profits. Therefore, fast food restaurants should change to be a space where customers feel comfortable and enjoy a cozy and comfortable atmosphere, from the convenience-oriented space where they had to eat and leave fast, according to the dining-out consumption trend that pursues the satisfaction of various desires of consumers and quality upgrading. Also, each compositional factor of interior design was shown to affect customer satisfaction; thus, it was discovered that the remodeling strategy of restaurant companies to change a restaurant atmosphere into a luxurious and comfortable café atmosphere by avoiding the hard and typified framework of the interior of existing fast food restaurants, according to quality upgrading and personalization, which are the current consumption trends, could raise customer satisfaction.
Therefore, it would be effective for the marketing of restaurant companies to plan the interior design of dining and drinking space according to the consumption trend that changes diversely and becomes upscale, instead of through a stereotyped image although they are franchise.
Based on this research, it would be necessary for follow-up research to try to obtain more meaningful and advanced research results for the interior design of dining and drinking space as well as research into the trend that answers the demand of consumers, who are subjects of dining-out consumption.
Therefore, this study aims to look into the changes in the interior design of franchise restaurants as well as the changes in dining-out space according to consumers’ propensities to consume. Also, the study discovers the effect of the interior design of a dining-out space, by conducting an empirical analysis of the perception of the change in interior design and the customer satisfaction of consumers, who used fast food restaurants before and after their renewal.
One of the factors that anti-well-being image, which has been downtown since the hot trend of well-being in 2003, shifted in the upturn is because it makes the shops more upscale through the renewal of their interior design
Instead of its principle of general unification nationwide, which was operated through the use of the same signboard, the same menu, and the same interior design, including hard and uncomfortable tables and chairs in existing franchise shops, and a noisy and fussy shop atmosphere, their interior was made to offer a comfortable space for customers to take a rest for a long while, by making interior design through replacement with a cozy and comfortable sofa and creating an atmosphere close to nature through an emphasis on woods or planting trees. In this way, they satisfied consumers’ desires and raised the revisit rate.
The empirical analysis of survey research found that dining-out consumption trend factors such as quality upgrading, diversification, and comfort-orientation, affected the interior design of restaurants. Among others, a diversification factor was shown to be the most affective for the compositional factor of interior design. When it comes to the relationship between the dining-out trend and the interior design, they were found to be highly correlated. This means that an interior design needs to change according to a trend. Users of fast food restaurants highly perceived the change, before and after the interior design renewal of fast food restaurants, and also recognized the restaurants as a space with an upscale and comfortable atmosphere which escaped the existing fast food image after the renewal. The most influential factors to customers, out of the interior design factors of restaurants before renewal, were found to be in this order: color, furniture, and lighting. Thus, this result matched the factors that customers perceived to be most highly changed in the interior design of restaurants after renewal. Consumers with propensities about diversification and quality upgrading, were discovered to perceive that the compositional factors of the interior design of restaurants after renewal changed properly according to the trend; thus, the interior design was renewed according to the consumption trend.
It was found from this research that fast food restaurants could be successful after changing them to have a café atmosphere in order to reduce the negative image as an enemy of well-being and to improve profits. Therefore, fast food restaurants should change to be a space where customers feel comfortable and enjoy a cozy and comfortable atmosphere, from the convenience-oriented space where they had to eat and leave fast, according to the dining-out consumption trend that pursues the satisfaction of various desires of consumers and quality upgrading. Also, each compositional factor of interior design was shown to affect customer satisfaction; thus, it was discovered that the remodeling strategy of restaurant companies to change a restaurant atmosphere into a luxurious and comfortable café atmosphere by avoiding the hard and typified framework of the interior of existing fast food restaurants, according to quality upgrading and personalization, which are the current consumption trends, could raise customer satisfaction.
Therefore, it would be effective for the marketing of restaurant companies to plan the interior design of dining and drinking space according to the consumption trend that changes diversely and becomes upscale, instead of through a stereotyped image although they are franchise.
Based on this research, it would be necessary for follow-up research to try to obtain more meaningful and advanced research results for the interior design of dining and drinking space as well as research into the trend that answers the demand of consumers, who are subjects of dining-out consumption.
Along with the growth of contemporary industrialized society, the level of dining and drinking space has been gradually increasing, personalized, and diversified. The time when restaurants could survive merely with delicious foods has gone. In order to cater to various quickly changing desires of customers and to keep up with trends, the importance of interior design in dining-out space is growing every day. An interior is the expression of an atmosphere. A shop’s atmosphere has an absolute influence over its customers. It is a trend that customers do not hesitate to take pains to visit restaurants if only they can have more delicious and higher quality foods while experiencing different cultures in a little bit different atmosphere, assuming that they can pay the same price. In order to cope with such a change in trends, Korean franchise restaurants are currently changing as a café style space where dining-out consumers are able to have a delightful experience and feel comfortable, by reflecting the feelings of dining-out consumers and this trend.
Therefore, this study aims to look into the changes in the interior design of franchise restaurants as well as the changes in dining-out space according to consumers’ propensities to consume. Also, the study discovers the effect of the interior design of a dining-out space, by conducting an empirical analysis of the perception of the change in interior design and the customer satisfaction of consumers, who used fast food restaurants before and after their renewal.
One of the factors that anti-well-being image, which has been downtown since the hot trend of well-being in 2003, shifted in the upturn is because it makes the shops more upscale through the renewal of their interior design
Instead of its principle of general unification nationwide, which was operated through the use of the same signboard, the same menu, and the same interior design, including hard and uncomfortable tables and chairs in existing franchise shops, and a noisy and fussy shop atmosphere, their interior was made to offer a comfortable space for customers to take a rest for a long while, by making interior design through replacement with a cozy and comfortable sofa and creating an atmosphere close to nature through an emphasis on woods or planting trees. In this way, they satisfied consumers’ desires and raised the revisit rate.
The empirical analysis of survey research found that dining-out consumption trend factors such as quality upgrading, diversification, and comfort-orientation, affected the interior design of restaurants. Among others, a diversification factor was shown to be the most affective for the compositional factor of interior design. When it comes to the relationship between the dining-out trend and the interior design, they were found to be highly correlated. This means that an interior design needs to change according to a trend. Users of fast food restaurants highly perceived the change, before and after the interior design renewal of fast food restaurants, and also recognized the restaurants as a space with an upscale and comfortable atmosphere which escaped the existing fast food image after the renewal. The most influential factors to customers, out of the interior design factors of restaurants before renewal, were found to be in this order: color, furniture, and lighting. Thus, this result matched the factors that customers perceived to be most highly changed in the interior design of restaurants after renewal. Consumers with propensities about diversification and quality upgrading, were discovered to perceive that the compositional factors of the interior design of restaurants after renewal changed properly according to the trend; thus, the interior design was renewed according to the consumption trend.
It was found from this research that fast food restaurants could be successful after changing them to have a café atmosphere in order to reduce the negative image as an enemy of well-being and to improve profits. Therefore, fast food restaurants should change to be a space where customers feel comfortable and enjoy a cozy and comfortable atmosphere, from the convenience-oriented space where they had to eat and leave fast, according to the dining-out consumption trend that pursues the satisfaction of various desires of consumers and quality upgrading. Also, each compositional factor of interior design was shown to affect customer satisfaction; thus, it was discovered that the remodeling strategy of restaurant companies to change a restaurant atmosphere into a luxurious and comfortable café atmosphere by avoiding the hard and typified framework of the interior of existing fast food restaurants, according to quality upgrading and personalization, which are the current consumption trends, could raise customer satisfaction.
Therefore, it would be effective for the marketing of restaurant companies to plan the interior design of dining and drinking space according to the consumption trend that changes diversely and becomes upscale, instead of through a stereotyped image although they are franchise.
Based on this research, it would be necessary for follow-up research to try to obtain more meaningful and advanced research results for the interior design of dining and drinking space as well as research into the trend that answers the demand of consumers, who are subjects of dining-out consumption.
목차 (Table of Contents)
- 제 1 장 서 론 1
- 제 1 절 연구의 배경 및 목적 1
- 제 1 항 연구의 배경 1
- 제 2 항 연구의 목적 3
- 제 2 절 연구의 범위 및 방법 5
- 제 1 장 서 론 1
- 제 1 절 연구의 배경 및 목적 1
- 제 1 항 연구의 배경 1
- 제 2 항 연구의 목적 3
- 제 2 절 연구의 범위 및 방법 5
- 제 1 항 연구의 범위 5
- 제 2 항 연구의 방법 7
- 제 3 절 논문의 구성 9
- 제 2 장 이론적 배경 10
- 제 1 절 외식소비트렌드에 관한 이론적 연구 10
- 제 1 항 소비트렌드와 외식소비트렌드의 개념 10
- 제 2 항 소비트렌드의 변화 14
- 제 3 항 외식트렌드의 변화 21
- 제 2 절 실내디자인에 관한 이론적 연구 28
- 제 1 항 실내디자인의 개념 및 특징 28
- 제 2 항 레스토랑 실내디자인의 구성요소 33
- 제 3 절 외식소비트렌드와 실내디자인에 대한 연구 44
- 제 1 항 소비자와 실내디자인 트렌드 44
- 제 2 항 소비트렌드에 따른 외식업의 트렌드 변화 48
- 제 4 절 패스트푸드 레스토랑의 실내디자인에 관한 연구 50
- 제 1 항 패스트푸드 레스토랑의 현황 50
- 제 2 항 패스트푸드 레스토랑의 실내디자인 변화 52
- 제 5 절 선행연구 57
- 제 1 항 외식소비트렌드에 관한 연구 57
- 제 2 항 레스토랑의 실내디자인에 관한 연구 58
- 제 3 항 물리적 환경과 소비자 만족에 관한 연구 59
- 제 3 장 실증 분석 60
- 제 1 절 연구모형 및 가설 60
- 제 1 항 연구모형 60
- 제 2 항 연구가설의 설정 61
- 제 3 항 변수의 조작적 정의 및 측정 62
- 제 2 절 연구 설계 64
- 제 1 항 연구의 목적 및 대상의 선정 64
- 제 2 항 연구 절차 65
- 제 3 항 연구 내용 67
- 제 4 항 자료처리 및 분석방법 74
- 제 4 장 연구결과 분석 및 해석 75
- 제 1 절 분석 결과 75
- 제 1 항 조사대상의 일반적 특성 75
- 제 2 항 조사대상자의 패스트푸드 레스토랑 이용행태 분석 77
- 제 2 절 조사 자료의 신뢰성 검증 79
- 제 3 절 연구 가설 검증 및 분석 80
- 제 1 항 외식소비트렌드와 실내디자인과의 관계 80
- 제 2 항 패스트푸드 레스토랑의 리뉴얼 전․후 실내디자인 84
- 제 3 항 실내디자인과 리뉴얼 전․후 고객 만족도 94
- 제 4 항 국․내외 패스트푸드 레스토랑의 실내디자인 비교 99
- 제 5 항 인구통계적 특성에 따른 실내디자인에 대한 인식 103
- 제 5 장 결 론 107
- 제 1 절 연구결과 요약 107
- 제 2 절 연구의 시사점 및 제언 110
- 제 1 항 연구의 시사점 110
- 제 2 항 연구의 한계점 및 제언 111
- 참고문헌 112
- 설 문 지 117
- Abstract 123
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