• 한국주거학회:학술대회논문집
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• 한국주거학회 2000년도 학술발표대회논문집
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• pp.91-95
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• 2000

With 106 detached houses where the aged people live alone, this study was conducted to perform a location survey of their residential environment. The result of this study is summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73％ of the surveyed houses did not meet the requirement for comfort. The average area of each space indicated that the bedding room was 12.05$m^2$, the living room 14.71$m^2$, the kitchen 9.06$m^2$, the bathing room 4.05$m^2$, and the rest room 2.59$m^2$. Then, 93.3％ of the bedding rooms had the doorsill. Also, 97.2％ of the surveyed houses had retrievable space. The form of their living room door showed a hinged door(54.5％) and a sliding door(45.5％) which were similar with each other. The finished material was that wood accounted for 42.6％ which was highest. The cooking table form of kitchen was mainly "\ulcorner"-shaped(49.5％) and "\ulcorner"-shaped(48.5％) which were highest, and their average height appeared to be 815mm. The fuel used for kitchen was that gas accounted for 93.3％, while 95.2％ of the surveyed houses was not equipped with any gas-warning device. 75.5％ had an integrated type of bath room and toilet. In addition, the stepped difference between the bath room and other space was that 70.8％ had the difference, but they had no a satisfactory sliding-prevention device(Not for 91.6％) or heating system(Not for 92.9％).stem(Not for 92.9％).

• 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.

• 한국생활과학회지
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• 제12권1호
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• pp.85-94
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• 2003

With 106 detached houses where the elderly people lives, this study was conducted to perform a survey of their residential environment. The results of this study were summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73.6% of the surveyed houses did not meet the requirements for comfort. The average area of each space indicated that the bed room was $12.09m^2$, the living room $14.38m^2$, the kitchen $8.96m^2$, the bath room $3.93m^2$, and the rest room $259m^2$. Then, 93.3% of the bed room had the doorsill. Also, 97.2% of the surveyed houses had retrievable space. The forms of the living room door were a hinged door(55.7%) and a sliding door(44.3%). The 43.4% of the finished material of the living room was wood which was highest. The cooking table forms of kitchen were mainly "ㄱ"-shaped(50.0%) and "ㅡ"-shaped(48.0%), and their average height was 815mm. The fuel used for kitchen was mainly the gas which accounted for 93.4%, but 95.3% of houses had no gas-warning devices. Most houses(77.4%) had an integrated type of bathroom and toilet. In addition, 63.2% houses had the stepped difference between the bathroom and other spaces. But they had no a sliding-prevention devices(not for 92.5%) or heating systems(not for 93.4%) in the bathroom.

• 한국조리학회지
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• 제10권2호
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• pp.149-168
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• 2004

Nevertherless, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of food service because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of the hotel very largely depends. Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

• 한국주거학회논문집
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• 제19권5호
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• pp.19-27
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• 2008

The purpose of this study was to suggest optimum guidelines apartment rooms by conducing survey among residence whose apartment floor size is between $66-198m^2$ and whose apartment is less than 3 years old. The effective numbers of survey questionnaire turned in was 226 and the survey analysis has been made by using of SPSS WIN 12.0. The results and conclusion of the studies are as follows; (1) $66{\sim}98m^2$ : The recommended numbers of bedroom is 2 and 3. The size of maser bedroom needs to be decreased whereas the size of living room be increased. (2) $99-131m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased whereas the size of living room, 2nd bedroom, kitchen and dining room needs to be increased. (3) $132-164m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and bathroom needs to be decreased whereas the size of dress room, kitchen and dining room, and 2nd bedroom needs to be increased. (4) $165-197m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased and the size of dressroom and kitchen /dinning room needs to be increased. (5) $198m^2$ and above: the recommended numbers of bedroom is 3,4 and 5. The size of dressroom needs to be increased. It is revealed that the number of bedroom doesn't need to be increased as the size of apartment is increased. Larger space is required for the public space for the family and dressroom. And smaller space is required for the maser bedroom and master bathroom.

• 한국식품영양학회지
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• 제16권4호
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• pp.397-405
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• 2003

서울특별시 25개 자치구에서 추천한 모범음식점 546개소 중 업태별로 한식(292개소), 중식(46개소), 일식(114개소), 양식(94개소) 음식점의 식당 및 주방의 청결도를 영양사 실무 경력 5년 이상인 현직 영양사가 직접 방문 평가하였다. 평가 항목 및 지표는 주방 영역이 6개 (주방의 공개 여부, 주방내부설비, 살균$.$소독, 종업원의 작업환경, 급 배수설비, 식기 및 조리기기 보관상태), 식품 취급영역 이 3개(식재료 보관상태, 식자재 창고 유지상태, 불량부정식품 사용 여부), 조리원 위생영역이 1개, 음식폐기물 처리영역이 2개(남은 음식 폐기 또는 재사용 여부, 음식폐기물 위생적 폐기정도)와 식당의 청결상태 영역 2개(식당 내부청결, 식당 집기 청결 등)로 총 14지표를 조사하였다. 1. 음식점 유형별 청결도의 결과를 보면 한식당의 청결도 14개 지표 총점은 20.65점(지표 평균 1.48 점), 중식당은 20.67점(지표평균 1.48점), 일식당은 20.75점(지표평균 1.48점), 양식당은 21.84점 (지표평균1.56점)이었다. 한식당. 중식당과 일식당의 청결도는 지표평균으로 환산하면 ‘보통’수준이었고 양식당이 이들 보다 약간 높았으나 유의적인 차이를 보이지 않았다. 또한 양식당이 모든 평가지표에서 가장 우수하였으며, 중식당은 식기 및 조리기구의 보관 상태를 제외한 모든 지표에서 가장 낮은 점수를 받았다. 한식당은 급수 및 배수설비 상태에서, 일식당은 급수 및 배수설비 상태와 식기 및 조리기구의 보관 상태에서 낮은 점수이었다. 2. 식품 취급은 냉장$.$냉동보관온도 유지(지표7)는 음식점별로 유의성은 없었으나, 식재료 창고의 유지상태(지표 8)와 불량부정식품 사용여부는 양식당과 중식당이 한식당이나 일식당보다 유의적으로 우수하였다. 3. 조리원의 위생상태는 한식당, 중식당, 일식당은 서로 유의적인 차이를 보이지 않았다. 4. 음식점 유형별 남은 반찬의 폐기 여부는 우수하였으며, 음식폐기물 처리상태에 대한 결과는 양식당과 중식당이 높았고, 한식당과 일식당은 1.56으로 유의적으로 낮았다. 5. 음식점 식당내부 청결상태 평가는 한식당이 중식당과 유의적인 차이가 없었으나 일식당이나 양식당보다는 유의적으로 낮았다. 6. 음식점 유형별 청결도에 대한 종합평가에 미치는 지표별 영향은 한식당의 경우지표 2, 12, 14, 7로, 중식당은 지표 4, 12, 2로, 일식당은 지표 4,10, 2, 7로 나타났다. 음식점 전체로 보면, 주된 지표는 4(72.6%), 11(11.4%), 6(5.3%), 13(3.4%)으로서 이들 4개 지표로서 전체의 927%를 설명할 수 있다. 7. 자치구별 평가는 모든 음식점에서 식재료 보관시설(냉장, 냉동), 불량부정식품 사용여부, 남은 반찬의 폐기, 식당상태 등에서는 비교적 양호하였으나, 주방의 청결상태, 식재료 창고의 관리 및 주방 근무직원의 위생상태는 열악하였다. 평가 지표 14개의 총 평가결과가 가장 우수한 자치구는 동작구였으며, 다음으로 서대문구, 금천구, 성동구, 마포구의 순서이었다. 나머지 20개 자치구는 모두 보통이상으로 평가되었다. 8. 음식점 업태 별로 주방과 식당의 청결도 평가에서 가장 중요한 요인은 주방의 내부설비(바닥, 벽면, 천장, 환풍기, 기구 등) 또는 주방종업원의 근무 환경(주방의 환기설비, 설치 및 쾌적한 환경상태유지)이었다. 그러나 음식점 유형에 관계없이 주방과 식당의 청결도 평가에 가장 큰 영향을 주는 인자는 주방종업원의 근무환경이었다. 우리나라의 2002년도 섭취장소별 식중독 발생현황)을 보면 총 발생건수 78건 중 29건(37.2%)이 음식점에서, 16건(20.5%)이 집단급식소에서 발생되어 음식점의 개인위생을 포함하여 청결도에 많은 문제점이 제기되고 있다. 따라서, 앞으로 한식당, 일식당 및 중식당의 경우 주방의 환기시설과 근무환경 개선이 시급히 요구된다. 또한 음식점을 대상으로 시설 위생, 개인 위생 및 식자재 위생관리를 위해서는 정기적인 위생교육과 체계적인 음식점 관리가 제도적으로 필요하다고 사료된다.

• 한국식품영양과학회지
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• 제36권7호
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• pp.944-954
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• 2007

본 연구에서는 대형 음식점의 위생관리 현황을 현장실사하고 업종별 가장 시급하게 개선이 필요한 부분이 어떤 것인지를 파악하고자 하였다. 연구를 위해 대구${\cdot}$경북지역의 100평 이상인 한식, 양식, 중식, 일식, 뷔페 총 200개소를 직접 방문하여 위생관리실태를 실사하였다. 일반사항에 따른 위생관리 연구 결과, 조리종사원 수가 증가할수록 '창고 및 후생시설위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에 있어서 위생관리가 잘되는 것으로 나타났다. 조리장 면적이 넓을수록 '조리장 위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에서 유의하게 높은 점수를 보였다. 또한 주방 공개형 업소가 비공개형 업소에 비해 '조리장 위생' 영역에서 유의하게 높은 점수를 보였다. 업종별 위생관리실태 조사결과 거의 모든 음식점이 '식당위생관리'와 '조리용수${\cdot}$음용수위생관리'는 우수한 반면, '작업위생관리'에 있어서는 소홀한 것으로 나타났으며, 한식${\cdot}$중식${\cdot}$일식 음식점의 경우 창고 및 후생시설위생 관리가 특히 미흡하였고, 양식${\cdot}$뷔페업소의 경우 조리용기기${\cdot}$기구위생관리가 미흡한 것으로 조사되었다. 작업위생관리 중에서는 특히 식재료의 소독과 온도측정이 거의 이루어지고 있지 않았으며, 소독과 온도측정의 작업을 확인하기 위한 기록작업 역시 행해지지 않았다. 이상으로 본 연구결과를 바탕으로 볼 때, 음식점의 위생수준을 향상시키기 위해서는 가능한 조리장을 개방하며, 면적을 넓게 하고, 조리용기기나 기구의 위생관리를 보다 철저히 하며, 음식의 내부 온도측정이 이루어져야 할 것이다. 또한 업종별 개선이 필요한 부분에 대한 업주대상교육과 위생교육 책자나 매체를 개발하여 조리종사자 대상으로 지속적으로 교육과 훈련을 시키는 것이 필요할 것으로 사료된다.

• 한국실내디자인학회논문집
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• 제36호
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• pp.136-142
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• 2003

This study suggest the development and application of the Interactive Design Toolkit as a participatory design method for general customer with the application of the Augmented Reality. The Toolkit is based on a PC-based image perception system and user can make virtual models and navigate in the virtual space by manipulating physical objects directly in real world. The toolkit can be used in the field of participatory design in systematically modularized and customizable design area including model house of apartment and system kitchen furniture. More improved design toolkit for enhancing reality and providing various Interaction method Is needed hereafter.

• 한국주거학회논문집
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• 제22권5호
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• pp.71-80
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• 2011

The purpose of this study is to investigate the present status of dwelling spaces and deduct sustainable elements in transformation of them by comparing the restored drawings with the surveyed drawings focused on traditional houses that exist in the urban area of cheongju city in Korea. In alteration and extension of these traditional houses, scale of a private room became larger as it has been connected and expanded, the exterior main hall (Daecheong) became the interior living room, and the conventional kitchen was westernized and changed from K type to DK or LDK type. The toilet located at outside was installed by the attached aisle (Toetgan) inside and the existing room. The extension was completed with equipments, storage space, and rental accommodation. The conservative and sustainable elements in the various transformation of them are as follows. Firstly, it was to maintain 3 rooms such as main room (anbang)-main hall (daecheong)-detached room (gunnunbang). Secondly, it was to sustain the circulation of kitchen and arrangement of the - type worktable even though it was westernized. Thirdly, extension of storage space was completed less than 600 mm within the eaves. Although there were functionally and structurally many changes in 18 houses, 4 houses had maintained wooden floor of main hall, 5 houses long planked wooden floor of the attached aisle, and 12 houses rafter ceiling of the main hall and the attached aisle.

• 한국주거학회논문집
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• 제11권3호
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• pp.99-107
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• 2000

The purpose of this study was to identify the universal design characteristics in residential environments. The subjects were 135 physically disabled persons who lived in the rental multi-family housing apartments in Pusan. Interview method was used for this study. They were an average age of 51 years and 63% were male. They were low income families and lived in 12 pyung ($39.75\textrm{m}^2$) apartments. They were asked about what housing characteristics were constraints in their daily living. They pointed out that the constraints in their apartments were as follows: 1) the small amount of space in the bathroom, kitchen, bedroom, and the entrance area of housing unit, 2) the unflat floor level between the bathroom and the hallway, or the balcony and the bedroom, 3) the slippery floor finish in the bathroom, 4) lack of grab bars or handrails in the bathroom and the ramp, 5) the kitchen work centers and the electric switches at improper height, and 6) the steep ramp. Therefore, the universal design characteristics in residential environments were the adequate amount of space, flat floor level, non-slippery floor finish, grab bars or handrails, accessible height, and ramp.