| 논문명 |
셀프(Self) 커피전문점의 공간 구성적 특성에 관한 연구 / A study on spatial structural characteristics of self coffee shop / 부산, 구미지역 셀프 커피전문점의 사례조사를 중심으로 |
| 수록사항 |
한국실내디자인학회 학술발표대회 논문집, 제 9권 2호 (2007-11) |
| 주제어 |
커피전문점 ; 테이크 아웃 ; 셀프서비스 ; Coffee-shop ; Take-Out ; Self service |
| 요약1 |
본 연구는 셀프로 커피점을 이용하는 고객중심으로 공간 구성적 사례와 특징을 조사하여 분석하고, 그 특성을 찾아냄으로서 향후 셀프 커피 전문점을 공간 계획하여 그 기준점을 제시하는 데에 의의를 둘 수 있다. |
| 요약2 |
As coffee’s taste and scent are emphasized, and interior atmosphere has changed along with sale of brand’s own products, there are also epochal trend changes in interior. So, changes within the space should be focused onto open type self coffee shop, a new cultural space distinguishable from existing coffee shops. Therefore, in this study, the following results could be obtained by performing customer-centered, spatial structural characteristics research on 5 take-out coffee shops opened after 2005 that are practicing self service in Busan and Gyeongsangnam-do regions.In this study, it was shown in the above results that location of the entrance, kitchen, and condiment bar, area per person, size and positioning of furniture, area of windows and doors, etc have strong influences for self service which customers themselves carry their food. Therefore, in planning the interior of self coffee ship in the future, presentation of more effective and practical space based on this analysis will be required. |
