• 한국가구학회지
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• 제17권4호
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• pp.27-48
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• 2006

Most of us spend the greater part of our lives in the kitchen, but of all the man environments it maybe the least well-explored share commitment to a cleaner and healthier environment. It has long been kitchen system belief that the environment is a precious gift. In case of built in kitchen system, because it depend upon the earth's resources to design and manufacture steel hardware products, human beings feel an abiding responsibility to act wisely in the environmental choices we make, large and small, every day. Built in kitchen system, designed and coordinated by study of designer, represents an open, complete, free and 'focused' way of conceiving, furnishing and organizing one's own kitchen. A space rich in technical values and home warmth, where few, simple and carefully designed components distinguish and characterize the various work spaces, from the area, intended for preparing and washing food, to the cooking area, and to a wide range of multivalent pieces of furniture, wood paneled wall units and shelves.

• 한국가구학회지
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• 제19권1호
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• pp.66-74
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• 2008

This paper reviews a new kitchen space by analyzing the user life style and their house environment where ubiquitous system is considered. The kitchen space where ubiquitous system is applied was differ in their house atmosphere and the role of kitchen area. Those changes under ubiquitous system has the kitchen becomes the central space of the house and the furnishings including home appliances and furnitures. This furniture and built-in machine will get a communication ability with user in the living and kitchen space. And it will include a high technology like as RFID, home network and so on.

• 한국조리학회지
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• 제9권4호
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• 한국실내디자인학회논문집
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• 제18권2호
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• pp.50-60
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• 2009

The change of idea about overall politics, society, technology, and culture in 20th century led to the change of kitchen which is the central space of household affairs as well. Frankfurt kitchen of Margarete Schuette Lihotzky which was introduced for the first time at Germany International Trade Exhibition in 1927 functionally designed small space of $6.5m^2$ with considering move-line and convenience. This is the beginning of kitchen type which has built-in sink and cupboard that is regarded as an universal option these days, and this has extensively been applied to kitchen system throughout the world after the repetitive development in America, Sweden and Switzerland. And improved kitchen of Park Gil-Yong which was influenced by rationalism introduced from the house improvement campaign and the opening of a port which were progressed in Korea in $1919{\sim}1930$ is the first stand-up kitchen which improved the inefficiency of Korean conventional kitchen. The purpose of this study is to understand the change aspect of kitchen through the rationalization in each country by comparing the introduction background of the times, change of space for residence and kitchen, and the characteristics of kitchen plan which had influence at the turning point on the kitchen in Korea, Europe on the side of efficiency at the same period, take into consideration of our residing-culture which has rapidly been changed between tradition and modernity, and to see the direction of kitchen design which copes with the unique residential environment.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.131-161
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• 1998

None of us need to be reminded that these are exceedingly times. The evidence in all about us. Between rising costs and lowering prices, many businesses find profits being depressed almost to the vanishing point. The eating out food business is in just such a profit squeeze. Our ability to compete depends not only on our ability to control the price-cost picture, but to improve its kitchen product system. A kitchen product system is incomplete without a series of built-in improvement procedures. They must be a key part of the system. "improvement" means the continual betterment of all aspects of the operation-its personnel, products, sales, and its costs. These improvements create profits. This study is devoted to a discussion of the application of research methods and techniques to develop of modern kitchen system through the job standardization. Their use in executing other responsibilities related to the process of kitchen system improvement will also be seen. The steps of setting objectives, gathering data, analyzing and interpreting data, and arriving at solutions, conclusions, and/or recommendations are briefly out lined. The material presented emphasizes the need for an improved and systematic approach to the study of problems. It is also implied, of not stated, that the process should not become so mechanical that the principles of creativity are violated. The foregoing steps suggest a systematic approach to kitchen system improvement, finding solutions to problems, improving work methods, instituting changes, followting up on work related to the change. This study has been limited to the truly important points related to each step in the process, it will undoubtedly call to mind other factors for consideration, however, believe that the principles and approach suggested in this study will bring about better methods and improve kitchen operating results.g results.

• 한국식생활문화학회지
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• 제2권2호
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• pp.169-179
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• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2005년도 동계학술발표대회 논문집
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• pp.494-499
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• 2005

This paper introduces a study for the noise reduction of a range hood for household. Generally, range hoods have a built-in sirocco fan from which harsh noises are generated. Though the harsh noises have low noise level, these kinds of noises make most of the users nervous. For the purpose of noise reduction, in this study, a perforated plate system is installed in the fan housing of range hood. From the experimental results, it is confirmed that the noise level emitted from the range hood was decreased more than 10dB(A) in all 1/3 octave bands due to the effect of noise reduction by perforated plate systems.

• 한국주거학회논문집
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• 제21권6호
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• pp.53-60
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• 2010

Built-in wardrobe is constructing after ordering and making, because built-in wardrobe's size is fixed as housing measurement. It is hard to speak built-in wardrobe components of construction in these ways, and application of an MC (Modular Coordination) design system is meaningless too. And above all, measurement before construction isn't to expect standardization, and to increase custom-made furniture. So I suggest the standardization of built-in wardrobe utilizing standard last finish and reference plane in order to prevent an evil influence of built-in wardrobe's construction. And we utilized a reference plane, and we present construction document and design plan in order to solve these problems. The first stage, we investigate manufacture of a preferential domestic system kitchen and construction state, and we derive from a problem in viewpoints of standardization for this. And we analyze an effect got by application of the assembly basis aspect that we presented, and we can raise efficiency of standardization of housing and construction industry, and we light ultimately up. I will apply a standardization plan as above, and define that this assures a standardization of components and an economic effect.

• 한국실내디자인학회논문집
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• 제14권3호
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• pp.20-27
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• 2005

The built-in kitchen that is seen in every household is one of the achievements of the modernism architecture in early 20th century. Developed on the basis of two axis, one of which is the high industrialization and the other the sceptical assessment on the traditional value-system, the 20th century was launched in the form of the twofold entanglement, through the unfolding of which the cultural code of the modernism could be operated. The Quantification of the psychic that was attempted by H. v. Helmholtz and E. Mach in the pursuit of the reunification of sensation to the normal science was the first thread of that, while the second the break-down of the authoritative ideology and the emancipation of woman labour, which were initiated by the leftist movements. In this situation Margarete Schutte-Lihotzky was the woman architect who has tried to overcome the patriarchism in the household through architectural work by dwelling on that the emancipation of the housewives from the inefficient household labour is directly connected with the accomplishment of human freedom. She applied the modernist functionalism to the designing the kitchen for that purpose and outlined the effective range and operational realm of the rationalization. After all this the future preoccupying endeavor became the decisive moment that gave birth to a aesthetically and functionally good deliberated design of the kitchen in the present. This study is purposed to actualize the architectural ideas of Lihotzky into the present context through the consideration on the Frankfurt Kitchen of her and to grope for the relationship between architecture and feminism on the common horizon of the functionalist architecture and the women's liberation.

• 대한가정학회지
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• 제47권2호
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• pp.39-53
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• 2009

The purpose of this study was to analyze the state of Vietnamese housing in Korea. Using ethnographic methodologies, it was examined that 22 Vietnamese households in Korea in relation to their usage of housing space. The following conclusion were established; 1). Most of households had kitchen+1 or 2 bedrooms and the majority households preferred separated kitchen and living room areas. 2). Most households had a washing machine in bathroom and they regarded bathtub as not very necessary. They all preferred the bathroom with enough space for using washing machine and hand washing both. 3). Their preferred seating style was using chairs on sleeping as like in Vietnam but they preferred eating without chairs and treated large family and guest without chairs specially. 4). All of them were took their shoes off usually and preferred designated shoes space at the entrance to the house which was not used in Vietnam. 5). A Floor material of all households was vinyl on living room and bedrooms and most of them who had been using tile only in Vietnam preferred vinyl here. 6). All of households had a modified Ondol and most of them who had never been used this before preferred and they regarded as a desirable heating system. 7). They considered the kitchen as the most important housing space and the direction of housing was the one to consider when they built or buy the house.