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논문 기본 정보

자료유형
학술대회자료
저자정보
김성환 (홍익대학교) 장석훈 (홍익대학교)
저널정보
한국실내디자인학회 한국실내디자인학회 학술대회논문집 한국실내디자인학회 2021년도 춘계학술발표대회 논문집
발행연도
2021.5
수록면
277 - 282 (6page)

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초록· 키워드

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The recent shift of socio-cultural paradigms have changed industrial facilities which had lost its functions and been left unattended into an important factor playing pivotal roles in regenerating local and city areas. These inoperative industrial facilities have been reevaluated to have potential value that recent brand-new facilities do not seem to provide. Inoperative industrial facilities should be consecutive; not only their spaces but also the reuse of their historical value and materials should be passed on as revived spaces to the future generations. The recent increase in overall income and high standards of universal education have caused a lot of change in people’s lifestyle. The modern trend of eating culture can be described as westernized and simplified. The culture of bakery takes up a large part of the trend. In the past, bakery shops simply provide bread, coffee, and cakes; however, nowadays, they are becoming a kind of cultural spaces that can provide a resting place, art gallery, and stages for artistic performance. Many bakeries started to recognize that they cannot succeed simply by sticking to their traditional bakery businesses. As a result, more and more bakeries are changing into such food and beverage complex spaces as cafe-style bakery shops that can satisfy customers’ lifestyle. In this vein, this study aims to investigate elements that constitute food and beverage complex spaces; furthermore, case studies and paper research, and internet surveys will be performed and summarized as follows.

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Abstract
1. 서론
2. 이론적 고찰
3. 국, 내외 사례조사 및 분석
4. 사례분석 종합
5. 결론
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