레스토랑 푸드 디자인 현황에 관한 연구

• 영문명: A Study on the Current of Food Design in Restaurants
• 발행기관: 한국식공간학회
• 저자명: 김지영(Ji-Young Kim) 나정기(Jeong-Ki Na)
• 간행물 정보: 『식공간융합연구』식공간연구 1권 1호, 1~16쪽, 전체 15쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2006.12.31

영문 초록

In this thesis, the current food design plan and food design components performed in restaurants were reviewed and related problems and progressive directions were sought out. There were an interview and case studies targeting 8 restaurants including western food restaurants in five star hotels and general restaurants. Current food design in restaurants was mainly dependent on the subjectivity of the chief. Thus, it is hard to see that such design fully reflects the sensitivity of clients. Therefore, it needs to periodically perform a systematic sensitivity research when determining food design or menu concept. In order to enhance the quality of food design, it also needs to hire a person in charge of utensils or a food coordinator, and to prepare a systematic education and a training course for a cook to enhance a sense of design such as dinnerware setting and the harmony of forms and colors. Furthermore, it is imperative to open a course for food design of curriculum in the departments of cuisine arts.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구범위 및 방법

Ⅲ. 연구 결과 및 고찰

Ⅳ. 결론

Ⅴ. 문헌

키워드

food design sensitivity food coordinator cuisine arts