The purpose of this study is to obtain basic materials to complement the ‘time series table serving' by analyzing externalcolor elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean stylerestaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By usingstrong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted)color. Desserts, which have small dimensions, were served in ‘Buncheong’ ware with ‘bakji’ method, which has strongcontrast; this broke the color balance. The use of small patterned dishes with ‘johwa’ method would achieve color harmony.Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering thebrightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color,making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant.Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurantD, the point colors were divided into three groups; their diversification during the entire course of the meal made the flowof the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal coursesbroke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it wouldbe better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues interms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessityfor an overall plan for the banquet table set-up in terms of color.