식공간 이미지 유형에 따른 레스토랑의 인지도 및 선호도 : 20대 소비자를 중심으로

다국어 초록 (Multilingual Abstract)

This study has a purpose of suggesting the basic data to achieve customer satisfaction by understanding the preference of each type of restaurant industry for the taste of customers in 20's referring to 8 images, which have noted the emotional images classified by NCD (Next Concept Design) of Japan, such as natural, romantic, elegant, casual, simple, modern, classic and hard casual. And the survey result is as below.
Generally male occupies 37.8% and female occupied 65.2%. Most of them were university students, 96.9%. 42.5% of them were found to spend 200,000~300,000 won per month.
The survey participants answered that they consider tate and atmosphere when they dine out and they consider the color of interior of their preferred restaurant.
In the question asking for the preference of The Table and Food Coordinate space in a restaurant image in a restaurant, the participants responded that they prefer natural, modern and romantic image, and both male and female participants preferred natural image.
Participants responded that they prefer natural, romantic and modern in sequence as their general preference of The Table and Food Coordinate space in a restaurant image, and male participants preferred modern and natural but female participants preferred romantic and natural.
The survey that was conducted for different menus has suggested that the reasonable image for fast food is casual, hard casual and classic for hotel restaurant, casual for school restaurant, romantic for cafe, casual for western restaurant, simple for Japanese restaurant, classic and elegance for Chinese restaurant and natural for Korean restaurant. There was no significant difference between male and female participants with their preferred image for fast food restaurant (p<.05), and male preferred romantic and female preferred classic and romantic for cafe (p<.01).
The survey that was conducted for preference of components of dining space has suggested that participants prefer simple and classic for furniture, simple and romantic for wall, romantic and natural for color, natural and modern for materials and simple and modern for floor.
According to the result of the analysis of dining space image, CI variables are called 'cold dining area' as they have simple and modern image, SI variables are called 'soft image' as they have natural and romantic image, WI variables are called 'warm image' as they have casual and elegance image and HI variables are called 'formal image' as they have classic image.
A slight difference between the image of cold and formal dining space (p<.001) was found after the classification of images of 3 dining space was verified. Male and female participants showed a difference in their responses for components of dining space such as wall and floor (p<.05, p<.01), and the relationship between budget and dining space showed a slight difference in image between cold and soft dining area was found (p<.05).
The survey conducted for the image of menu of a dining area for male and female has shown that there was a slight difference in the image of fast food menu (p<.05) and cafe menu (p<.01) between male and female.
After examining the correlation between image factors of dining area and image type, it was found that hard casual and romantic showed a correlation between CI and wealth and romantic showed a correlation with WI.

목차 (Table of Contents)

• Ⅰ. 서론 = 1
• Ⅱ. 이론적 배경 = 3
• 1. 식 공간의 특성 = 3
• 1) 식 공간의 정의 = 3
• 2) 식 공간의 구성요소 = 5
• (1) 고정적 요소 = 5
• (2) 가동적 요소 = 7
• 2. 레스토랑 정의 및 개념 = 8
• 1) 레스토랑 식 공간 정의 및 속성 = 8
• 2) 레스토랑 식 공간 이미지 = 10
• (1) 클래식(Classic) 이미지 = 10
• (2) 엘레강스 (Elegant) 이미지 스타일 = 12
• (3) 로맨틱(Romantic) 이미지 스타일 = 14
• (4) 내추럴 (Natural)이미지 스타일 = 16
• (5) 캐주얼(Casual)이미지 스타일 = 18
• (6) 하드캐주얼(HardCasual)이미지 스타일 = 20
• (7) 심플(Simple)이미지 스타일 = 22
• (8) 모던(Moden)이미지 스타일 = 24
• Ⅲ. 연구 방법 = 26
• 1. 연구모형 = 26
• 2. 방법 및 범위 = 29
• 1) 조사 대상 및 조사 시기 = 29
• 2) 조사 대상자의 일반적 특성 = 29
• 3) 조사대상자의 레스토랑 이미지 선호요인 = 29
• 4) 레스토랑 메뉴에 따른 이미지 유형 = 30
• 5) 식 공간 구성요소에 따른 이미지 선호도 = 30
• 6) 식 공간 이미지 선호요인에 관한 분석 = 30
• 3. 설문지 구성 = 31
• 4. 자료 분석 및 통계처리 = 31
• Ⅳ. 연구 결과 = 32
• 1. 조사 대상자의 일반적인 특성 = 32
• 2. 조사 대상자의 스타일 선호도 조사 = 34
• 3. 레스토랑 메뉴에 따른 이미지 유형 = 41
• 4. 식 공간 구성요소에 따른 식 공간 이미지 선호도 = 46
• 5. 조사 대상자의 식 공간 이미지 선호요인에 관한 분석 = 50
• Ⅴ. 결론 및 요약 = 70
• Ⅵ. 참고문헌 = 72