Earticle

초록

영어

With the evolution of social structure came a change in dinning patterns from dinning-in to dinning-out. Amid intensive competition, restaurants are focusing on arousing the senses of the customers to obtain competitiveness. Now the customers, when dinning-out, not only assess the taste of the food but also buy the image of the restaurant as well. Therefore, within the vast variety of choices that the customers can make, the prime questions that have emerged for the restaurant managers are ; How are the restaurants going to attract the customers ; How are they going to lure the customers into the restaurant ; and How will the restaurants satisfy customers' needs and wants and furthermore connect with the customers' senses. However, with conventional management techniques the dinning industry came short of meeting the needs and expectations of the customers. The color is an important factor that not only dictates the outlet's image but also decides its style. Therefore, this study will differentiate the common coloring preferences of customers and present a relevant color marketing method to encourage the proper use of colors in the new dinning culture.

목차

Abstract
 Ⅰ. 서론
 Ⅱ. 이론적 배경
  1. 색채 선호도
  2. 실내 공간의 구성 요소
  3. 선행 연구
 Ⅲ. 연구 내용 및 방법
  1. 연구의 모형
  2. 연구 가설 설정
  3. 변수의 조작적 정의
  4. 연구의 방법
  5. 실증 분석 결과
 Ⅳ. 연구 결과
 Ⅴ. 문헌

키워드

저자

• 황규원 [ Kyu-Won Hwang | 상명대학교 외식영양학과 강사 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  식공간연구 [JOURNAL OF THE TABLE & FOOD COORDINATE]

• 간기

  반년간

• pISSN

  1976-3182

• 수록기간

  2006~2012

• 등재여부

  KCI 등재후보

• 십진분류

  KDC 594 DDC 641