사용자 분석에 의한 패밀리레스토랑의 UX디자인 특성

Abstract

(Research background and purpose) Today's spatial design has changed from an industrial society to an information society, and the paradigm of space has also changed. In the past, if the object of the design was a type of design element, namely the product and space, it should consider intangible design elements that would give users convenience and comfort, enhance usability, and, by extension, emotional satisfaction. At Family Restaurant, space should be presented as a place where communication with space can be made, not just a simple dining area, that can be experienced at all times by actively responding to users' needs. Designs centered on user experience are required to meet the diverse consumer needs of family restaurants that are spreading amid this trend of times. To this end, the purpose of the project is to derive and reflect the characteristics of the user experience-centered UX design in order to improve customer service in constructing the family restaurant space today. (Study Method) In order to derive a study on the characteristics of UX design in Family Restaurant, which is the purpose of this study, the progress system of this study consists largely of literature research, observation surveys for user behavior analysis, and surveys for preference surveys. For this purpose, firstly, we look at the concept of UX design, understanding of UX design and the status of development of family restaurant through literature research. Second, to analyze the UX design characteristics of a family restaurant, a user checklist is created at a family restaurant. Third, this research target conducts user observation and survey of family restaurants as a case target for three recently established family restaurants. Fourth, the characteristics of UX design in family restaurant are derived with the analyzed content. (Result) By case analysis of UX design characteristic, the order was case C> case B> case A, the order by group was, the middle-aged> the elderly> the children, and the order by characteristics was the association> sensory stimulation>convenience>non-dailiness. Preference was verified in order A-1>A-2 for association, C-2>C-1 for convenience, N-2>N-1 for non-dailiness, and S-1>S-2 for sensory stimulation. (Conclusion) First, the characteristics of UX design were divided into association convenience, non-dailiness, and sensory stimulation after considering the prior study of family restaurant. Second, in the case of Family Restaurant, user analysis shows that the preference for C case VIPS was highest in terms of UX design, and that its associativity was highest in terms of characteristics. Because it could stimulate the user's individual memory or experience through visual images, and elicit the user's emotional response. Third, middle-aged people had the highest preference by group. In particular, children preferred direct experiences that were stimulated in spaces such as vision, hearing, and touch.