Earticle

The study analyzed the element group, connection points and performance elements of the horizontal bar performance of top five gymnastics athletes at the 2012 London Olympics before changes in the code of points by the Federation of International Gymnastics and the same elements of the top five athletes at the 2013 World Championship after the change. The findings are as follows. After the change in code of points, it appeared that minimizing the deduction points in the EG I, EG III and EG IV In-Bar, while performing with perfect movements helped the athlete gain high scores and rank high. Due to the additional points given to connection being lowered, high-ranking athletes appeared to gain high scores through connecting movements with a high flight element that increases the difficulty level. Moreover, EG II elements have many movements with high difficulty levels, which resulted in high- ranking athletes performing many EG II flight elements in order to increase their difficulty points. In particular, in the 2013 World Championship, all three athletes in the top three performed the EG II Kolman, Cassina movements. In conclusion, it can be said that in order to rank high and win a medal, the athletes will have to increase their difficulty level points and final points by performing connection movements with flight elements and various flight elements of EG II with high difficulty levels, while minimizing the deduction of points in the In-Bar elements.

본 연구의 목적은 항공사 차별화 전략 중 주요 요인으로 제시되고 있는 기내식 서비스 품질을 푸드 디자인의 시각적 요소에 맞춰 분석하는 것이다. 이를 위해 국내 5개 저비용 항공사인 제주항공, 이스타 항공, 진에어, 티웨이 항공, 에어 서울의 유료 사전주문 기내식을 선정하였다. 대상 메뉴는 한식은 불고기 덮밥과 비빔밥 혹은 기타 밥 류, 양식은 스테이크와 샌드위치로, 각 항공사 홈페이지에 제시된 메뉴사진을 분석에 사용하였다. 기내식을 푸드 디자인의 관점에서 사용색채를 도식화하고, 이를 통해 색채 분석과 디자인의 구성 원리인 통일, 비례, 조화, 리듬, 균형, 강조, 대비를 적용하여 결과를 도출하였다. 또한 담겨진 음식의 색채분석을 배색의 구성요소인 주조색, 보조색, 강조색의 비율에 따라 색 조화의 상, 중, 하로 분석하였다. 각 저비용항공사에 대해 분석된 결과를 바탕으로 한 제안 사항은 다음과 같다. 첫째, 불고기 덮밥 부문에서 에어서울은 “하”수준으로 도출되어 빨간색과 그린색이 조금 더 필요해 보인다. “중” 수준으로 도출된 제주항공 불고기 덮밥은 빨강과 주황의 색을 좀 더 보완할 것을 제안한다. 둘째, 샌드위치는 이스타 항공, 진에어, 에어 서울 모두 “중” 수준으로 분석되었는데, 식욕을 자극하는 빨간색 계열과 보색 대비되어 강조되는 신선한 그린 색 채소를 추가할 것을 제안한다. 셋째, 스테이크에서 유일하게 “중” 수준으로 평가된 이스타 항공의 경우에도 빨간색 가니쉬(garnish)가 좀 더 필요해 보이며, 신선한 그린 색 채소가 곁들여지면 전체적으로 밝은 톤이 되어 사람들의 식욕을 자극할 수 있을 것이다. 넷째, 비빔밥 혹은 기타 밥 류에서 유일하게 “중“ 수준으로 평가된 진에어의 삼계찜의 경우 그린색의 신선한 채소가 더 필요해 보인다.

The purpose of this study is to compare and analyze the in-flight meal service which is cited as a major factor in the airline's differentiation strategy into the visual elements of food design. To this end, the nation's five low-cost carriers which are Jeju Air, Eastarjet, Jin Air, T’way Air, and Air Seoul were chosen. The target menus are the Korean food with bulgogi rice and Bibim bab & other rice, and the western food with steaks and sandwiches, and menu photos presented on each airline's web site were used. In-flight meals were plotted from the point of view of food design and the results were derived by applying the principles of color analysis and design: unification, proportion, harmony, rhythm, balance, emphasis, and contrast. The color analysis of the food in it was also analyzed with the top, middle, and lower levels of color harmony according to the ratio of the color casts, sub-colors, and highlight colors, which are components of the color scheme. Based on the results analyzed for each airline, the following are the suggestions: First, Air Seoul’s bulgogi rice seems to need a little more red and green at a "low" level. Jeju Air`s "middle" level bulgogi rice suggests adding more red and orange colors. Second, the sandwiches were all analyzed to the "middle" level in Eastar Jet, Jin Air, and Air Seoul, suggesting adding fresh green vegetables that are emphasized in contrast to the red line that stimulates appetite. Third, in the case of Eastarjet which is the only steak to be rated "middle" level, a little more red garnish is needed, and fresh green vegetables can be a bright tone overall, stimulating appetite. Fourth, Jin Air's samgyetang which is the only rated "middle" level in the bibimbab & other rice, green fresh vegetables are needed.