Today, we live in the 21st century called the emotional age, and it is rapidly changing due to the complex factors of social, economic and cultural aspects. New consumers who lead modern trends attach importance to special and unique personal space. T... Today, we live in the 21st century called the emotional age, and it is rapidly changing due to the complex factors of social, economic and cultural aspects. New consumers who lead modern trends attach importance to special and unique personal space. They are extremely active and are rapidly increasing in numbers. From this new group of consumers, one-person household can be selected as a new consuming agent that should be focused on. In South Korea, the number of one-person households is increasing fastest in the world. One out of four households is a one-person household and they are expected to increase more. In a rapidly changing modern culture, consumers demand a food culture that can satisfy the five senses such as taste, sight and touch. Therefore, there is a need to actively respond to these needs of a new consumer group. Modern people in this consumer group desire a new type of dining space that can provide comfort, cultural experience, or even relaxation.. An emotional approach rather than a rational approach will attract many of the customers' five senses and lead to positive emotions and positive evaluations of the overall consumption experience. In other words, it is time to design all kinds of services related to dining such as various kinds of menus, dishes, flowers, music, lighting, and food that can provide experimental and different experience. Therefore, the purpose of this study is to investigate the effects of eating habits of one-person households on dining space creation. And the effects of dining space creation on client satisfaction. Through this study, academic data will be used to provide useful information that will show an efficient way to communicate with customers and fulfill their needs will dining space creation. In order to examine the reliability and validity of the main survey used in this study, preliminary surveys were conducted for one-person households between people of 20 to 60 years old in Seoul and Gyeonggi area for 15 days from July 1, 2016. Based on the results of the preliminary survey, the questionnaire items were revised and supplemented for the main survey. The main survey was targeted for one-person households between people of 20 to 60 years old living in Seoul and Gyeonggi area. It was conducted for a month from August 2016 with the Self-Administered Questionnaire Survey Method and some data were collected by the survey using mail. The results of the hypothesis for this study are as follows. First, dining habit of a one-person household showed a partial positive (/) effect on the table top factors of a dining space creation. All components of dining space creation had positive influence for those who were “Fashion-seeking type” and “Visual-seeking type” among the different dining lifestyle groups, and only “cup style” and “tableware style” had a positive effect on “convenience-seeking type”. Secondly, for the customers of a restaurant, some factors in dining space creation such as “decoration style”, “table style”“tableware style” had a positive effect while “meal tool style”, “cup style” and “table cloth style” were not very important. From this data, we can know that customers’ satisfaction will increase as the importance of decoration, table and tableware increases. To sum up the results of the hypothesis, depending on the dining habit of the one-person household, people showed different importance to the dining space creation factors. And the customers’ satisfaction shows difference according to the factors. Base on this result, if the dining space factors are designed correctly after concerning consumers’ taste, it will have a positive impact on the changing food service industry. Based on the results of this study, the limitations of the study and future research directions are summarized as follows. First, the survey was conducted for one-person households between people of 20 to 60 years old in Seoul and Gyeonggi area. It is hard to say that the data represent all one-person household in Korea so more surveys should be conducted. Second, there were limited types of dining lifestyle being used in the survey, so it is necessary to expand the type of dining life style and conduct research. Third, it is expected that there will be differences in the results if there was a preliminary investigation done in recognizing the range of the restaurant and the factor of creating space. In future research, it is expected that the type of restaurants will be clarified and more precise analysis will be possible if the study is done after reviewing the factors of creating space. Fourth, although we have examined the overall customer satisfaction of dining space creation for different types of one-person households, we have neglected the factor of the service in the restaurant which might have interfered or affected the result. In the future research, it is necessary to expand customer response variables. Finally, foodservice consumers are increasingly interested in differentiated dining spaces that can provide new experiences, and the importance of dining space creation is emphasized not only in the food service industry but also in other food related fields. Therefore, it is expected that the dining space creation that can grasps the needs of the customers will be an important competitiveness in the food service industry. ，韩语论文题目，韩语论文范文 |
