| 요약2 |
This study aims to analyze the characteristics of spaces focusing on franchise eating and drinking spaces, and suggest the characteristics of these spaces for '1conomy (il-conomy) or solo economy' by applying service design to analyze whether these are evaluated as satisfying spaces to users. Through the survey of previous studies and literature, theoretical discussions of 1conomy, eating and drinking spaces and service design were reviewed, and the field survey was performed on the basis of the SERVQUAL model for the evaluation of service quality of eating and drinking spaces. By deriving measurable checklist items according to the configuration of eating and drinking spaces, a survey was performed with users who visited the eating and drinking space. The results are as follows. First, the entrance space needs the external signboard design meeting the image that the franchise wants. Second, it was revealed that the space consideration for solo users was insufficient in the central service space, and thus, additional facilities meeting such consideration such as chargers for mobile phones, monitors, power outlets and lockers for personal articles are needed in the space. Third, a space for the signboard about POP and menu information is needed in the additional service space. Fourth, in the kitchen and work space, a concept of an open space that may give users a good image and feeling of high cleanliness visually should be applied. |