• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.405-414
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• 2008

The purpose of this study was to understand the relationship between a chef's physical pain complaints and occupational circumstances. Cause-and-effect analysis of employees whose work was related to cooking was analyzed in relation to, - factor of cooking circumstances (kitchen condition, cooking operation, cooking allocation and distance of movement, cooking facilities) in order to ascertain possible links to physical pain. Cooking operations appeared to causes pain, especially in neck, shoulders, and legs. Cooking allocation and distance of movement, affected backache, eye-tiredness, and change of body-weight. Cooking space and facilities was related to, pain in waist, neck, shoulders, legs, arms, wrists, and back. Because cooking operations require extended concentrations and intensive effort, inappropriate occupational circumstances can lead to employees who usually suffer from accumulated.

• Korean Institute of Interior Design Journal
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• no.22
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• pp.102-109
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• 2000

The purpose of this study is to understand various styles of Korean house living, up to the present, to identify apartment living as the main house living, and plan and propose the interior unit spaces for apartment house based on the analysis on living space. A survey study was conducted to deduce the traditional major life style and its changes along with favorable housing spaces. In conclusion, this study proposed the unit space planning requirements that satisfies the conceptual and interior elements for habitant's characteristics and preference according to major life style as follow; 1) As the Ahn-bang(master bed room) has been changed from traditional space concept, it is mainly used as private space for husband and wife, and its utilized period is mostly at night time, the back-arrangement of the Ahn-bang should be considered. 2) As the living room is central space in the apartment housing and has complex functions which is utilized as space for family gathering and guest reception similar to the Ahn-bang of the traditional house, it should secure more space and it is desirable to arrange the space as open type by combining the pathway area. 3) As for the kitchen/dining room, the kitchen should be isolated from external attraction and the space for storing and preparing traditional foods should also considered, and the dining room should be arranged as open type. This study also suggests that since the apartment housing must be an integrated environment for habitants which satisfy behavioral, physical and mental elements simultaneously, the unit housing space should be constantly analyzed in various ways to produce a housing space which meet both their changing major life style and the temporal environment.

• Journal of Families and Better Life
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• v.24 no.5 s.83
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• pp.89-99
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• 2006

The purpose of this study was to devise guidelines for the kitchen workspace of the aged by examining current usage. To achieve this objective, surveys were conducted and measurement were taken between June 15 and lune 30, 2005. The data were gathered from 50 women over 65- years-old who live in the downtown and suburbs of Seoul, Korea. The collected data were processed using SPSS 12.0 for Microsoft Windows and resulted in the following conclusions: The kitchen for the aged needs to be laid out in ㄱ-shape and the refrigerator needs to be positioned prominently. The height of the work counter is relative to the user's height (${\times}0.49{\sim}056$). and the length varies depending on the available space of the house and the type of work counter needed: however it was found that it should be at least 270cm Concerning the depth of the work counter, the standard sizes (60cm) currently on the market did not cause any inconvenience. It was found that the sink must be designed to allow for some space at the bottom so as to ensure comfortable sedentary work. Also, an electrical oven was preferred over a gas-fuelled one. Finally, the height of the upper cabinet should be relative to the user's height at ${\times}0.85{\sim}1.0$ from the floor to the bottom of the cabinet.

• Journal of the Korean housing association
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• v.20 no.5
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• pp.31-39
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• 2009

The purpose of this study was to find out the residents' consciousness of the unit plan on condominium apartment and to contribute to develop a condominium apartment unit plan in Daejeon City. This research was performed by a questionnaire survey method, 464 data was collected from apartment residents lived in about $85\;m^2$ unit with 3 rooms and the apartments was limited to the complexes within 1-4 years of the length of building at Yuseong-gu and Seo-gu. By analyzing those data, findings are as follows: 1) Residents thought living room, kitchen and bathroom were importment space in a unit plan. They needed a storage function in an entrance and a intermediate room, and Anbang(mater bedroom) so did. 2) L-DK plan type was very popular and the type of front DK with L on the floor plan was preferred. This was unique results. 3) Sub-kitchen was needed for a refrigerator of Kimchi, the location of it was related to a main kitchen and a utility. the third room was needed for library, home office and storage space. 3) Bath-tub in An-bang and showe-booth in public bathroom was preferred. This was same to the popular trend of Korean condominium apartment. 4) The enlargment remodeling of balcony was showed livingroom balcony or personal bedrooms at the time of occupancy. They needed the balcony near a kitchen or an utility to equip a storage facility. Additionally, residents were preferred to their taste rather than a choice of interior concept package services.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.19 no.4
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• pp.321-327
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• 2007

In an apartment house that is generally air-tight and well insulated, the combustion gas from cooking devices is the major source of air pollution in the kitchen. It spreads throughout the house affecting the overall Indoor all quality. In this study, the performance of the kitchen range hood which employs air induction and air curtain was investigated by numerical simulation. The results are compared with that of two other kitchen range hoods which are in general use. The two general types of range hoods considered in the present calculations are box and plate type range hoods. The former has a large capture space between the filter and suction duct, while the latter has little. It was found that the capture efficiency of the kitchen range hood with air induction and air curtain Is higher than that of the general types of range hoods by 20% approximately The reason may be because the air induction and the air curtain block the air stream escaping from the front and the side part of range hoods effectively and because an additional fan for air induction and air curtain increases suction flow rates.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Journal of the Korean housing association
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• v.20 no.6
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• pp.19-29
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• 2009

The purpose of this study is to clarify the spatial changes that have taken place in the main rooms (Anbang) and kitchens of traditional Utbangkkeokeum houses in Cheongju city, located on the central inland of Korea. These houses consist of a main house (Momchae) and a single-wing house (Nalgaechae), creating an ㄱ-shaped plan. The kitchen is in the front of the Nalgaechae, and the Anbang is at the rear. For the Momchae, the main hall (Daechung) is next to the Anbang, which is at the end of the Nalgaechae, and the room (Gunnunbang) is situated across from the Daechung. This study is based on the assumption that these houses have been conserved and altered from their original forms. As a result of alterations, many changes have occurred to the main room and kitchen spaces. The traditional main room is connected with two rooms (Utbang and Araebang), new standup kitchens are introduced, and floor heating systems are installed. The Anbang has maintained its sedentary lifestyle and the space for major daily activities such as sleeping and TV viewing. Also, TV viewing is a distinctive feature for residential purposes and the bedding is located in such a position that it is easy to observe any exterior movement for the elderly living alone. The layout of the standup kitchen has been altered to maintain the previous circulation, position and function of the entrance. Also, the kitchen and dining room were used together, and the size of these rooms has been partially increased from the original module in different ways for each case. The above findings suggest that Utbangkkeokeum houses of Cheongju city have been spatially changed while maintaining the previous lifestyle.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.435-447
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• 2006

This study was carried out to investigate foodservice management of child care centers in Ansan and to suggest the basic data for foodservice management improvement. A questionnaire survey of 48 child care centers in Ansan was undertaken. Child care centers were categorized large (children eve. 100) and small(children less than 100) by size and public and private by type. Survey questionnaires consisted of general background, employee, food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils. The results of this study are summarized as follows: because 46.9% to 56.3% of the centers took a dietitian in employment, foodservices in most of centers were not managed by professionals. The average of employee were 0.77 persons in smalll centers and 1.65 persons in large centers. The average space of kitchen were 3.86 pyung in smalll center, 6.06 pyung (1 pyung=$3.3058m^2$) in large centers. According to the data analyzed from Food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils, the results indicate that the foodservice management of child care centers were in a relatively poor state. The director in child care centers should recognize the importance of the sanitation management and pay more attention to food service facilities. To improve foodservice performance at child care centers, it is required fur the Ministry of Gender Equality and Family to develop both the kitchen facility model based on the general sanitation standards and guidelines for child care centers.

• Journal of the Korean housing association
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• v.22 no.5
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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.

• Journal of the Korean housing association
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• v.4 no.1
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• pp.17-27
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• 1993

The Japanese-style houses built in the colonial age have changed through extension or remodeling since Koreans started residence after the liberation of the country. The objective of this study is to find out the influene of the cultural differences of the two nations on the living-style of the two nations from the comparative living-style viewpoint. 26 Japaneses-style houses built in the Ulsan city from the Open-Port year to 1945 were studied with the field survey method. The qualitative and the quantatative analysis were used. The results of this study are as follows. 1) Because of new materials and conveniences, kitchen, bathroom and toilet have changed into standing-type kitchen, bathroom and bathtub of cement and tile, and flush toilet respectively. The indoor toilets were removed and outdoor ones replaced them instead. 2) In the residential space the Koreans have altered the Dadami-room to the Ondol-room becaus of their own heating wywtem, installed glass or wooden doors for the seperation of rooms, enlarged the indoor space throuh removing walls, and developed new uasge of the Dokonoma space. The room of Zasici is most frequently used as the Korean-style Anbang. The wide space called 'living room' or 'maru' near the entrance hall. In conclusion, the guest-oriented Zasiki-style plan of the Japanese-style houses has remodeled into the family oriented Anbang-style plan.