• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.57-62
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• 2006

건축디자인 초기단계에서 다이어그램은 아이디어 및 디자인 해결방안을 도출하기 위한 분석 도구로써 중요한 의미를 지닌다(Wang, 1999; Do, 1997). 이러한 다이어그램은 시각적 디자인 피드백을 가능하게 함으로써 건축디자인 실무 및 교육에서 필수적인 디자인 도구라고 할 수 있다 (Schon and Wiggins, 1992; Gross, 1996; Kurmann, 1998). 최근에 IT 기술이 건축분야에 적용됨에 따라, 건축가들의 전통적으로 고려되어 왔던 인간의 행동, 자연현상, 건축재료, 건축부재, 대지조건 외에 다양한 IT 기술과 관련된 정보를 분석하고 고려할 필요성을 가지게 되었다. 그러나 이러한 다양한 IT 기술은 건축적인 요소들과 접목되어 적용되기 때문에 건축가들은 디자인 초기단계부터 IT 기술의 접목이 가능한 디자인 도구를 필요로 하게 되었다. 즉, 이는 IT 정보와 공간정보와의 관계 및 적용을 건축가가 빠르게 이해하고 분석하고 이를 디자인에 반영할 수 있도록 도와주는 시각적 다이어그램 표출이 가능한 디자인 도구가 필요하게 되었다. 본 논문에서는 다양한 IT 기술과 공간 정보의 다양한 형태의 관계를 나타내는 3 차원 버블 다이어그램을 이용한 계략 디자인 방법을 제안하고, 이를 기반으로 3 차원 버블 다이어그램을 지원하면서 건축 디자인 초기단계에 이용 가능한 디자인 도구를 개발한다. 본 연구에서 개발된 디자인 도구는 정보의 유형에 따라 다양하게 형태를 변화시킬 수 있는 노드(node)와 연결선(edge)로 구성되고, 저장된 특정 건축정보는 다이어그램으로 생성된 디자인 대안을 평가하는데 사용된다. 일종의 DSS(Decision Support System)인 본 시스템은 디자인 초기단계에서 3 차원 디자인 아이디어를 제공할 뿐만 아니라 다양한 디자인 대안을 빠르게 생성하고 이를 실시간으로 평가함으로써 디자인 효율성을 증가시킬 것이다. 본 시스템은 유비쿼터스 기술이 적용된 신도시에 생성될 통관관제센터 디자인에 실험적으로 적용되었다.

• Spatial Information Research
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• v.22 no.6
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• pp.55-65
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• 2014

By combining the role of current GIS technology and design behaviors from the cognitive perspective, spatial conceptualization can be extended efficiently and creatively for ill-structured problems. This study elaborates the model of a conceptualization-oriented SDSS(Spatial Decision Support System) for a landscape design problem. Current information-oriented GIS technology plays a minor role in planning and design. The three attributes in planning and design problems describe how the deficiencies of current GIS technology can be seen as a failure of the technology. These are summarized: (1) Information Explosion/Information Ignorance (2) Dilemma of Rigor and Relevance (3) Ill-structured Nature of planning and Design. In order to implement the conceptualization idea in the current GIS environment, it will be necessary to shift from traditional, information-oriented GISs to conceptualization-oriented SDSSs. The conceptualization-oriented SDSS model reflects the key elements of six important theories and techniques. The six useful theories and techniques are as follows; (1) Human Information Processing (2) Tool/Theory Interaction (3) The Sciences of the Artificial and Epistemology of Practice (4) Decision Support Systems (DSSs) (5) Human-Computer Interaction (HCI) (6) Creative Thinking. The future conceptualization-oriented SDSS can provide capabilities for planners and designers to figure out some "hidden organizations" in spatial planning and design, and develop new ideas through its conceptualization capability. The facilitation of conceptualization has been demonstrated by presenting three key ideas for the framework of the SDSS model: (1) bubble-oriented design support system (2) prototypes as an extension of semantic memory, and (3) scripts as an extension of episodic memory in a cognitive pschology perspective. The three ideas can provide a direction for the future GIS technology in planning and design.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.