• Journal of Korean Society for Quality Management
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• v.37 no.2
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• pp.58-67
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• 2009

Customer Satisfaction Management(CSM) is becoming more common and the importance of measuring the CS Index(CSI) is getting higher and higher. Furthermore, the existing CSI have many problems in view of the link between enterprise result and those indecision, which could not explain the links clearly. Therefore, NPS(Net Promoter Score) index have been developed by Fred Reichheld and the NPS shows up rapidly and attract attention. In this paper, we provide conceptual frameworks on the links among the latent variables(total CSI, elementary CS and the referral) and propose more effective and practical index between CSI and the "would recommend" index through testing the Structural Equation Model(SEM) on "CSI${\leftrightarrow}$would recommend${\leftrightarrow}$referral".

• Journal of the Korean Home Economics Association
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• v.33 no.2
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• pp.187-195
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• 1995

The objectives of this study were 1) to find the value and stress for the house work in the kitchen, 2) to predict the demand for the kichen furniture according to socioeconomic classes of Seoul residents. Questionnaires were administered to 1940 homemakers in Seoul The major findings were as follows : There were significant differences in demand for kitchen furniture according to socioeconomic slasses. The upper-lower class residents preferred a higher cost furniture of U shaped work center The middle - middle class residents wanted the free standing type furniture of L shaped or kitchenette type. The middle-lower class residents preferred a lower cost furniture of U shaped or kitchenette type.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2002.04a
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• pp.105-110
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• 2002

This study aims for the research of the local circulation in a kitchen to minimize the kitchen work load and to produce a more efficient kitchen system. This study analized the real behavior and circulation in the kitchen area and this focused on the kitchen of the working women in a dual-income family. Through the analisis, this study raised an idea that the work in the kitchen area is not in sequence, but random while the tradition idea of the kitchen system is arranged by cooking programe. Therefore, this became a reason to increase the kitchen work load ratter than the layout of the kitchen system, the cooking style and menu affected on the more kitchen load. To reduce the kitchen work load, the designeer should shorten the circulation in the kitchen area. And this is possible through the decrease distance between the sink and a kiting zone and through the wide kitchen table which is between the sink and a kiting zone.

• Korean Institute of Interior Design Journal
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• no.22
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• pp.3-15
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• 2000

The purpose of this study is to develop furniture design for the apartment based on the market research of furniture and interior design, and the survey on the design preference of hte apartment residents. The apartment furniture in living rooms, bed rooms and kitchens are designed according to the design concepts of preference image of apartment sizes: that of mid-size apartment(34pyung type) is Natural Modern image, large-size(59pyung type) is Korean Modern image, and extra large-size(81pyung type) is Classic Modern image. The living furniture is designed smaller in order to use the space flexibly, and the built-in furniture of bed rooms is designed simply like the wall of a room to be felt larger, basically. The furniture in kitchen is composed of the storage zone by high cabinets and the display zone by open shelves.

• IE interfaces
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• v.15 no.1
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• pp.82-88
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• 2002

A study was conducted to develop user-centered kitchen furniture and workspace to reduce fatigue and to prevent housewives's disorders such as low back pain and musculoskeletal disorders from housekeeping activities. A questionnaire survey and interview were performed on 150 households those live in 32Pyung-type($105m^2$) apartment in Seoul vicinity. Also actual housekeeping activities for 24 hours were video-taped for further motion analysis. Results of the study revealed that housewives complained the inconvenience and small size of storage space, and worksurface height as the most important problems to be considered for redesign. And they responded, if feasible, sitting is preferred over standing while they are working. After adapting a sit/stand chair in the kitchen, a physiological experiment measuring heart rate(HR) and oxygen consumption($VO_2$) as response variables was conducted to examine the effects of sit/stand chair in reducing physiological demand during housekeeping activities. The results showed that working on sit/stand chair reduced energy expenditures by maximum of 30% and 31.0% in terms of HR and $VO_2$, respectively. Also rearrangement of kitchen structure based on motion analysis showed that walking distance during daily housekeeping activities can be reduced by 5.5% on the average. Hence, it is concluded that adapting a sit/stand chair in the kitchen could reduce fatigue and occupational disorders of housewives from extended housekeeping activities.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.1
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• pp.9-18
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• 2010

This research surveys actual conditions in order to examine the lighting environments of the elderly's residential 50 households. The results is as following. First, The elderly indicated that they felt the living room and the kitchen are usual degree, dark only in bedrooms and rest rooms of brightness. And about satisfactory degree of residential illumination is being above of usual Satisfaction. Second, Problems of lighting environments of elderly's houses were brightness and management, when lighting environmental reconstruct, considered brightness and equipment superannuation, and they want the focus on brightness in the reconstruction. Third. Operating method of lighting was used almost overall lighting in bedroom and bathroom, overall lighting and part lighting are used together in kitchens. The living room has a lot of cases which uses only a general illumination, but the cases which overall lighting and part lighting are used together has occupied 40[%]. Fourth, An average Illuminance of the bedroom is 104.17[lx], an average unifonnity ratio is 60.22[%]. The livingroom's average is 116.15[lx], 51.48[%]. The sink's average is 236.40[lx], the table average is 160.73[lx] in the kitchen. The washstand's average is 109.81[lx], the chamber's average pot is 74.33[lx] in the bathroom. These results are generally darker than the standard.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.316-320
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• 2007

도시지역은 인구, 건축물 등이 많이 밀집되어 홍수가 발생하였을 때의 인명 및 재산피해에 대한 잠재적인 위험이 매우 크다 할 수 있다. 도시지역 홍수피해 정도는 침수심에 따라 크게 좌우된다. 침수심이 얕은 경우에는 지하실 및 빈 공간으로 유입되어 피해를 발생시키고, 침수심이 높아짐에 따라 건축 구조물적 피해뿐만 아니라 전기 시설, 전자 제품, 부엌 시설, 가구, 개인용품 등에 대한 피해가 현저하게 증가한다. 그러므로 침수 피해를 방지하고 경감하기 위해서는 어느 지역에 얼마나 침수가 발생하는지를 분석해야 한다. 본 연구에서는 GIS를 이용한 침수심 산정 방안으로 다음 사항에 대해서 검토하고자 하며, 각각의 장단점과 지역 상황별 침수심 산정방안을 제시하고자 한다. 본 연구과정에서 제시된 침수심을 산정하기 위한 방법은 향후 도시 지역에서의 배수 시설의 설계 및 운영의 문제, 침수 예상도의 작성 및 각종 홍수 예경보 수립에 기여할 수 있을 것으로 판단된다.

• Archives of design research
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• v.11
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• pp.72-81
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• 1995

The purpose of this study was investigate the consistency of Korean traditional space in apartment. Fifty-two apartments and its dwellers were selected for field survey research and questionnaire. The major findings were summarized as follows: First, the space layout which has its origin in Korean traditional house was found in contemporary apartment and favored than that of western apartment. Second, among the Korean traditional space characteristics, the openness and closeness were found between the living room and room, living room and dining room, dining room and kitchen. Third, the heating system has been being changed from radiator to on-dol. Also favored finishing materials were revealed on-dol wood flooring and picture window for the living room, jang-pan flooring and Korean lattice window for the master room, wall covering for every wall and ceiling.

• Korean Journal of Community Nutrition
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• v.25 no.3
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• pp.204-213
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• 2020

Objectives: This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude. Methods: During April 2018, an online survey was conducted on young adults of single-person households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared. Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was "being able to have a meal with others". Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.