Title |
A Study on the Structure by Each Type of the Restaurant in the Department Store |
Abstract |
A Study on the Structure by Each Type of the Restaurant in the Department StoreToday, customer`s need is changed to be more various, individual, and luxurious whenever they choose somethings for the services, products, and others because of the increase of their incomes. This trend is pushed to extend subsidiary service facilities and functions in department stores. So, when companies build new department stores, they should consider to make more subsidiary facilities such as sport complex, restaurants, and cultural life centers in the stores.Among these subsidiary facilities, the best place the customers use is "the restaurant". It is also one of major factors which department stores they choose to visit. So, the managers of department stores must concern how much it is important to attract the customer`s attention and plan to build different marketing strategies for meeting these customer`s needs.The main purpose of this study is for offering special characters and suggesting an ideal space distribution per the each type of the restaurant in the department store with the base on the following statistics figures and graphs : (i) the ratio for each cooking space per each type of the restaurant space in department store, (ii) the ratio for the business space per each type of the restaurant space, (iii) the ratio for a person`s occupied space of the business space per each type of the restaurant space, and (iv) the ratio for a person`s occupied space per each type of the restaurant space.The results are as follows : Firstly, the types of the restaurants become more professional making only one or two special foods such as "Mandoo" and "Woodong" and these typical restaurants take the biggest space, 23% of the whole restaurants. Secondly, in the ratio of the space by each type of the restaurant the biggest if buffet, 21% and next, 16% for western family restaurants, 14% for Korean foods, each 10% for Chinese of Japanese foods, each 5% for mixing vegetables with rice called "Bibimbap", boiled foods, cool noodles, "Woodong and Momil" and coffee shops, 3% for "Kalguk-Su and Mandoo", and 1% for icecream shop. Thirdly, in the ratio for a person`s occupied space of the business space per each type of restaurant space, there are 2.0㎡ for Japanese, 1.7㎡ for western family restaurants, each 1.6㎡ for Korean, buffet and Chinese, 1.5㎡ for cold noodles, 1.4㎡ for boiled foods, 1.3㎡ for "Bibimbap" and "Kalguk-Su and Mandoo" and "Woodong and Momil", and 1.2㎡ for coffee shop. |