• Journal of the Korea Furniture Society
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• v.13 no.2
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• pp.53-62
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• 2002

Due to the industrial development some scholars insist that homo sapiens has become a new race--homo sedens. Since this great degree of behavioral change often cause problems in the spinal column, the appropriate sitting became critical. The nineteenth-century idea of sitting upright position is not considered as a proper sitting any longer. Recent studies by such psychological scientists as A. C. Mandal, Ernest McCormick, and Karl Kroemer show that the spinal column in s-curve with forward bends should be efficiently supported in that manner. Designing a chair sometimes focuses on aesthetic points rather than true ergonomic considerations. Therefore, these result in deleterious effects on human bodies such as lordosis and kyphosis. In fact, it has been overlooked due to the lack of technical and scientific supports. Also, in a mass production, it is hard to meet everyone's need. However, the well adapted ergonomic considerations should meet the needs for wide ranges of people. Indeed, in this study we will examine designing chairs in ergonomic perspectives and suggest additional controversial points and alternatives.

• Journal of Power System Engineering
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• v.18 no.6
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• pp.45-50
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• 2014

In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member and suggested new possibility of the special seat with the auxiliary plastic member for movie theater chair. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. Through analyzing several prototypes by applying experimentation as well as the experimental modal analysis method, it was confirmed that the effect of vibration transfer can be improved through the use of a mesh type plastic member and applied to the design of practical chair seat.

• 대한예방의학회:학술대회논문집
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• 1998.10b
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• pp.246-247
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• 1998

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.1595-1601
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• 2008

The purpose of this study is to develop a simulation model which substitutes a sled test of train seat. The occupants behaviors of Saemaeul-ho two passenger seats were simulated using MAYDMO(MAthematical DYnamical MOdel) and these results compared with those of sled test. To improve the simulation model which used in previous study, the plastic behaviors of the pedestal were considered and the rear seats are represented as ellipsoid multi-body model instead of finite element model. Using the improved model, we could reduce the computer run time and get more accurate results.

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.1747-1755
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• 2008

In domestic interurban railway which runs between miles away city has foot rest for each chair. One of the interurban train Muunghwa, the chair can rotate in each direction. When chair rotates the foot rest gets damaged related to the position. Up to now many various solution was made to clear this problem but effect was insufficient. So solve this problem, approach was made in human body engineering point of view. Also Advanced country case study was made. Through this research the field point of issue will be cleared and so as customer satisfaction. This paper describes the effective methode to improve the foot rest damage problem.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• fall
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• pp.100-105
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• 2021

본 논문에서는 뉴럴넷 기반 렌더링 비교 방식을 사용하여 가구 조립 설명서에 표기된 부품의 자세를 추정하는 방법을 제안한다. 제안하는 방법은 부품의 자세를 임의로 가정한 후, 가정한 자세로 투사한 부품의 영상과 설명서의 부품 영상을 비교하여 두 영상의 부품을 일치시키는 자세 변화를 추정하는 방식으로 진행된다. 또한, 설명서에 반복적으로 모델을 적용하여 부품의 자세를 점차적으로 정확하게 보정하는 방식을 사용하였으며, 네트워크의 구성 및 자세 추정에 사용되는 목표 함수를 다양하게 실험하여 성능을 비교하였다. 본 연구에선 IKEA 의 Stefan 의자 조립 설명서의 부품 데이터셋으로 실험을 진행하였으며, 해당 데이터셋에 대하여 제안하는 방법이 정확하게 자세를 보정함을 확인하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.01a
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• pp.175-176
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• 2021

현재 우리의 사회에는 인간보다 기계가 하는 것이 더 효율적인 일에 대해서 많은 부분이 자동화가 되어가고 있다. 그중 떠오르는 미래산업인 항공산업에서 원활한 이/착륙을 위해 승무원들이 항공기 내부를 돌아다니며 승객과 의자 등받이 체크를 하는 등의 과정에서 번거로움과 어느 정도의 시간이 걸리는 것에 대한 문제를 생각했고, 이 문제를 해결하기 위해 승객 탑승 여부, 승객 착석 여부, 안전벨트 착용 여부를 한눈에 볼 수 있게 표시하고, 승무원과 승객의 불필요한 말과 감정을 만드는 일이 줄어들어 승객과 근무하는 승무원 모두 쾌적하고 원활한 비행을 위해 본 연구를 추진하였다.

• Archives of design research
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• v.16 no.3
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• pp.319-328
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• 2003

The purpose of this study was to investigate the actual size of tables and chairs in small restaurants. The examined objets were 48 restaurants serving flour-based, korean style and japanese style meals. Those restaurants are currently being operated at six universities in Seoul, and their sizes are limited under $66m^2$. The results of this study were as follows ; 1 . In small restaurants, the size of the seat for one person is $0.346m^2$on the average. The range of the size starts from $0.285m^2$to $0.403m^2$, showing a great difference. 2. The most common size of tables in small restaurants is the oblong style of $600{\times}900$ for four people. The smallest size is $440{\times}710$, while the biggest one is $700{\times}1000$, showing a great number of variation. If the most common size of tables is set to be the general size of tables in small restaurants, it will be $600{\times}900$. 3. The sizes of the seats for chairs used in small restaurants start from $270{\times}270$ to $430{\times}430$. The most common size of the seats for chairs is $400{\times}400$, only showing a small number. For the cases of tables with the most common size of $600{\times}900$, the width of the seats for chairs should be under 400. 4. For the height between the table and the seats of the chair, the distance from 270 to 300 is relevant. However, according to the results of the investigation, it seems that there are more cases of the distance from 250 to 260 than that from 270 to 300.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.