• 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.

• Korean Journal of Human Ecology
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• v.17 no.5
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• pp.989-999
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• 2008

The purpose of this study was to supply the basic data for the plan of the storage space in the kitchen by investigating the actual condition of the use and residents' satisfaction. The questionnaires were distributed to 136 families of the local apartment in South Chung-Cheong Province of Korea. The results were summarized as follows; first, among the furniture for storage, the upper and lower space have been installed in every furniture. The general tablewares were stored in the upper part of the kitchen and the frequently used goods for cooking were largely stored in the lower part. Second, in the method of reforming the kitchen space, it showed highest figure in case of purchasing the shelf and there were many cases of storing things by using the subsidiary storage furniture and boxes and it came to the conclusion that the housewives have a tendency to solve the storage problem by using the less expensive, simple and passive ways. Third, in the degree of satisfaction for the space for storage, it showed that the respondents were a little bit dissatisfied with the size of storage space, the position of furniture for storage, the convenience for using and the storage rapacity. Among the furniture for storage in the kitchen, the degree of satisfaction for the upper and lower parts was a little bit low, but it is higher for the others. For the plan of storage space, the aesthetic appreciation reflects visually being in order was considered to be the important factor.

• 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.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.11a
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• Journal of the Korean Home Economics Association
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• v.25 no.1
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• pp.69-82
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• 1987

The purpose of this study was to investigate the degree of discrimination and current usage of traditional furniture by people in contemporary society. Interest and preference for traditional furniture were also examined. The major findings were; 1) The traditional furniture owned by respondents were mainly document chest(mungab), dining table(soban) and open etagre(sabang-takja). Book cases(chaikjang) were rarely owned. Function of some furniture such as single shelf chest(danchung-jang), kitchen cabinet(chantak) and desk(suban) have been changed. 2) Highly discriminated tiradtional furniture were document chest(mungab), wardrobe(chest-jang) and dining table(soban). The degree of discrimination of letter rack(gobi), kitchen cabinet(chantak) and bookcases(chaikjang), however, were very low. 3) There was significant relation between discriminating ability and interest for the furniture and the status of posession of it. 4) Some socio-demographic variables were related to distriminating ability of the furniture. The group in high educational and economic level showed high discriminating ability of the furniture than those in lower levels. 5) These was positive correlation between discriminating ability and interest. The more interest, the higher discriminating ability. 6) Most preferred traditional furniture at present were three shelved clothing chest(samchung-jang), document chest(mungab), wardrobe chest(euiguri-jang) and open etagere(sabang-takja).

• Journal of the Korea Furniture Society
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• v.23 no.3
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• pp.261-270
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• 2012

Nowadays, kitchen are not for the housewives who were independent themselves in the past but for the functional spaces. Kitchen spaces are not only the main function in the residence but also changing spaces which provide the mutual understanding communication between the family members. Although the primary function of the kitchen is food preparation, it is commonly a gathering spot for family and friends, especially if it includes an informal eating area. With so much time spent in the kitchen, and can easily become tired do the decorating scheme. But, for fear of high remodeling costs, it is often unchanged for many years. Surprisingly, there are many changes that can de made to the decorating scheme of a kitchen without either the expense or the inconvenience of remodeling. Between materials on the market, materials for kitchen interior were chosen for this study. Following results came from the materials after combustion. Among boards, MDF showed the highest score in these four categories; residual inflame time, residual glow time, carbonization length, carbonization area. Also, among finishing materials (interior materials), MDF + Poly Coating showed the highest score in those categories. Therefore, it seemed that interior materials need flame retardancy.

• Journal of the Korea Furniture Society
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• v.22 no.3
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• pp.190-198
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• 2011

This study intended to present a new direction of differentiated and innovative furniture design for small living space overcoming the uniformity of conventional small living. In order to achieve these goals, a new piece of furniture with multi functions useful for such small space has been designed and explained in this study. This new type multi-functional furniture can be utilized as kitchen, dining table, home bar or office stand depending on the user's necessity. In particular, it provides more adaptability to changing life and spatial availabilities for small living space in terms of space division, separation and fusion features. Based on the needs of small living space brought by social changes, the conventional concept of small living space, which divides space by partitions or walls, should be changed into flexible perception of space. Also, this research proposed the features of furniture design for functional shifts in terms of its functional, structural, and systematical aspects. In this respect, space can be regarded as a variable place and the image of space can be differently appreciated by means of shift, functional transition and mobility. That is, small living space can be perceived as kitchen, living space or working space at the same time. In conclusion, the versatile use of limited space can be a solution to the issues related to small living space; the convertible and movable furniture called F4 Island presented in this study can transform such spatially limited space into a space with multiple functions to meet the requirements of its residents.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2001.11a
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• pp.89-97
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• 2001

The purpose of this study is to provide basic information far planning Dinning-Kitchen storage space. The self-administered questionnaire method were used for this study. The result were analyzed SPSS package program. The major findings were summarized as follows: The size of apartment was related to satisfaction of Dinning-Kitchen storage furiture and was related to storage usage.

• 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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• v.25 no.6
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• pp.106-115
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• 2016

The purpose of this study is to investigate household Items and storage of kitchen and to suggest basic data for the desirable storage space. For the study, the samples were taken from 30 families living in 3-bedroom apartment. The personal interview and physical trace method were used to analyze the types and quantities of household Items and the storage conditions in kitchen furniture. The result was as follows : first, a total of 210 types of household Items were found in the kitchen, and the items ranged widely in purpose, from cooking and dining tools, hygiene products, and general household goods, which indicate that a variety activities in addition to cooking and eating are performed in the kitchen. Second, regarding the quantities of household Items, the majority of them were used for cooking and dining. Also the types and quantities of household Items varied according to the age of the child. Third, regarding storage of household Items in the kitchen by furniture type, the majority of the items were stored in the wall cabinets, base cabinets, and countertops and, as a storage method, simple 'placement' was most common. This suggests there is lack of three-dimensional storage in the kitchen. The findings show activities and storage in the kitchen space vary according to the age of the child, and household Items are stored by using several common methods.