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한국실내디자인학회 / v., no.1, 1992년, pp.39-45 
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호텔 식음료공간의 디자인과정에서 영업성 검토에 관한 연구 - N 호텔의 사례를 중심으로-
( Interior Design Process for Food & Beverage Facilities of a City Hotel ) |
| 김정근; 중앙대학교 가정대학 가정관리학과;
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| Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses. |
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| 키워드 |
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한국실내디자인학회논문집 / v., no.1, 1992년, pp.39-45
한국실내디자인학회
ISSN : 1229-7992
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO199211920145880)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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