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The objective of this thesis is to present a way to make use of 'Soban' applying present period's circumstances by researching the life style and developing background of Chosun, when 'Sobans' were in the core of food life, and studying the values of 'Soban.' Residential and natural circumstances and sociocultural conventions effecting food life were investigated and the change of function and form of traditional 'Soban' according to era was studied. The role of 'Soban' in present food life environment was studied as well. Before Chosun Era, both sitting and standing life styles were found and about in the beginning of the 15th century, 'Ondol' was used in most Chosun houses. With the introduction of 'Ondol' the interior structure changed and the tables were replaced by trays and 'Sobans.'Among the reasons why 'Sobans' were widely used, were the patriarch minds of 'men and women should be different' and 'olders should be treated before the youngers. 'Because of the reasons listed above, the use of multi-functional 'Soban-sitting style table,' was common for most people. In this sense, 'Soban,' along with other tables and trays, was a convenient and rational livelihood tool used in various ways. Late Chosun's traditional 'Soban' is in the process of being modernized through reinterpretations of various forms and materials related to present life style of both sitting and standing.

Food plays a central role in determining taste based on colors of primary vision before perceiving real taste. By associating images of tastes through colors, such colors serve as the determinants of choosing food, while, most consumers would enjoy a more sensory preferable food, by applying food colors and, using colors good enough for taste. Thus, the research thesis was aimed at making an analysis on each color combination of food menus, developing products or menus, and design of food, to enhance the food delivery industry. The result indicated that preferred colors of each food were mainly consisted of pale white with black food, under the influence of health-oriented consumer patterns, while, the color combination frequency of each field took on the most similar form.

Research indicates that the presence of music in service environments modulates various facets of the transactions taking place in those environments, and is known to affect consumers' behavior. However, the effect of background music (BGM) in food service area such as a cafe on the role of making pleasant environment has not been well addressed. This study aims to identify the current status of background music in cafes in the capital city of Korea. When considering the guests' usual behavior to avoid unpleasant environment, the better choice of BGM matched with the cafe's image and main guests' preference would be an important aspect to please the target clients and to enhance the cafe's image.

The purposes of this study have two folds. First, this research extended the findings on the validity of DINESCAPE scale to a South Korean sample. Second, this study try to find the role of employee factor in its relationship with customer emotions and behavioral intentions. Data were collected from a sample of 250 South Korean through Web survey. The results were as follows. Regarding the first purpose of this study, after conducting the factorial analysis with DINESCAPE scale by comparing three models, the original six factor model showed a better fit comparing with two competing models. This finding clearly suggest that, in general, DINESCAPE scale can be generalized to at least one Asian country, South Korea. The general structure of the DINESCAPE measure was duplicated in South Korea with the same six constructs emerging. Regarding the second purpose of this study, emotional labor by employees was found to be an important factor in predicting both customers‘ emotions and behavioral intentions. Specifically, after controlling the DINESCAPE effects on dependent measures, employees' emotional labor can explain the additional variance of dependent measures. Furthermore, after examining the mediating role of customers' emotion between antecedents (DINESCAPE, emotional labor) and revisiting intentions, customers' emotion was partially mediated in all hypothesized models. Clearly, further work needs to be done to understand the role of emotions in hospitality service settings. Future research is also needed to enhance our understanding of service quality and its role in predicting customers' behavioral intentions.

This study was trying to cluster menu trends and to present its responses and cases towards each trends through the literature research on the food production/manufacture, distribution and consumption. First, the author presented the references for the sake of clustering menu trends through the literature research and extracted the utility, health, variety, and symbolism as the key words. Second, the author clustered the menu trends of utility, health, variety, and symbolism-oriented based on the extracted key words. Third, its motives, appropriate responses, and cases for the four menu trends were presented. Finally, the authors suggested that the follow-up research should be succeeded in validating the results.