| 요약2 |
The purpose of this study is to analyze how the restaurants located in the non-commercial areas are designed and to propose the basic data for space planning. More people establish a business these days and their most preferred business is restaurant. However, the strong competition is raising the risk. So it is essential to reduce investment costs for the better risk management. In this paper, a non-commercial area is considered as an alternative location for a restaurant, and a survey is conducted to analyze the uniqueness and curiosity of the restaurants. These are worth studying as constant basic needs of human beings. The survey engaged 121 people between 20's and 50's who can be potential customers of the restaurants and they were asked to answer about the degree of uniqueness and curiosity, and also the spacial factors of selected examples. The results are as follows. Firstly, the case is a restaurant successfully operating in a non-commercial areas over three years, and the restaurants are specialized in focusing on the design aspect. Secondly, the respondents said positively about the degree of uniqueness and curiosity of the restaurant. Those characteristics tend to be recognized internally rather than externally. Thirdly, the exterior of the restaurant is regarded as the most factor to induce the uniqueness and curiosity of the space, and the formative elements such as interior layout, ceiling, furniture and object are selected more than color. Sign is more relevant to curiosity. Therefore, the formative elements should be actively utilized to cause the uniqueness and curiosity of the space. The study can be a useful basic resource for the spacial marketing to supplement the disadvantages of being in a non-commercial area. |