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NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.21 no.1, 2015년, pp.116 - 128
안형상 (동의대학교 외식산업경영학과) , 조용범 (동의대학교 외식산업경영학과)
This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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선행 연구에 의하면, 호텔 레스토랑과 같은 외식산업에서 제공하는 물리적 환경을 비롯한 식공간 연출이 무엇에 긍정적인 영향을 미친다고 하였는가? | 이와 관련된 선행연구들을 고찰한 결과, 호텔 레스토랑과 같은 외식산업에서 제공하는 물리적 환경을 비롯한 식공간 연출이 고객의 행동의도(Lee YJ․Kim UC 1998; Jo UJ 2003; Jeon HG 2013: Choi SM 2007: Kim GC․Lee YJ 2009; Yu GA, Kim YG 2009),에 긍정적인 영향을 미쳤고, 고객감정반응(Kim SH 2011; Gang WC 2013)에도 긍정적인 영향을 미치는 것을 확인하였다. 뿐만 아니라 고객 행동의도와 같은 행동의도는 고객의 감정반응(Kim SH 2011; Min CH 2013; Park HJ 2007; Jang RG 2013)에서 기인한다는 연구결과도 보고되었다. | |
해외 학술 연구에서 King S & Weber A(2004)는 식공간 연출을 무엇이라 하였는가? | 식공간 연출에 대한 학술적 정의를 살펴보기 위해 선행연구를 조사한 결과, 해외 학술연구에서 King S & Weber A(2004)는 인간이 삶을 영위하는 동안 식사행위가 이루어지는 공간으로 식과 관련된 실내장식, 식사도구, 식탁차림, 식 조리 그리고 식사방법에 이르기까지 총체적인 개념으로 식사를 하기 위해 상차림을 하는 공간을 의미한다고 하였다. Mikunda(2005)는 공간을 제1공간, 제2공간, 제3공간으로 구분하여 주거공간을 제1공간(the first place), 업무공간을 제2공간(the second place), 식당이나 레스토랑을 제3공간(the thired place)이라 하여, 식당이나 레스토랑에서의 식공간 연출은 건물 자체나 인테리어, 가구, 설비, 서비스, 음식 등 모든 것들이 고객에게 놀라움 및 기쁨과 함께 즐거움을 주는 요소를 제공할 수 있는 연출재료는 모든 것이 대상이 된다고 하였다. | |
식공간 연출에 대한 선행연구에서 구성요인으로 어떻게 제시되고 있는가? | 식공간 연출에 대한 선행연구는 그 구성요인으로 다음과 같이 제시하고 있다. 즉, Kim MJ(2009)은 오감을 만족할 수 있는 식공간 연출을 위하여 테이블에 올라오는 물품과 신체에서 느끼는 주변의 모든 것의 조화를 고려해야 한다고 주장하며, 식공간 연출을 위한 구성요인을 컬러, 인테리어, 음식, 식기, 꽃과 식물, 소품으로 구분하였다. 그리고 Roh HY(2007)은 식공간 전체의 통일성과 다양성을 위해 공간 구성요소의 적절한 절충이 필요하다고 주장하며, 식공간 연출의 구성요인으로 공간, 색채, 조명, 가구 및 집기로 구분하였고, Gang WC(2013)은 이와 같은 모든 선행연구에서 주장한 식공간 연출의 구성요인을 종합하여 개념적 요소인 미각적 요인, 시각적 요인, 청각적 요인, 촉각적 요인, 후각적 요인으로 재분류하였다. |
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