업종별 메뉴의 색채배색에 관한 연구

• 영문명: A Study for the menu color Combination in Each Food Products
• 발행기관: 한국식공간학회
• 저자명: 김인화(In-Hwa Kim) 한경수(Kyung-Soo Han)
• 간행물 정보: 『식공간융합연구』식공간연구 4권 1호, 15~24쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2009.12.31

영문 초록

Food plays a central role in determining taste based on colors of primary vision before perceiving real taste. By associating images of tastes through colors, such colors serve as the determinants of choosing food, while, most consumers would enjoy a more sensory preferable food, by applying food colors and, using colors good enough for taste. Thus, the research thesis was aimed at making an analysis on each color combination of food menus, developing products or menus, and design of food, to enhance the food delivery industry. The result indicated that preferred colors of each food were mainly consisted of pale white with black food, under the influence of health-oriented consumer patterns, while, the color combination frequency of each field took on the most similar form.

목차

Abstract

Ⅰ. 서론

Ⅱ. 본론

Ⅲ. 연구내용 및 방법

Ⅳ. 연구결과 및 고찰

Ⅴ. 결론 및 제언

Ⅵ. 문헌

키워드

color combination frequency food menus taste products