• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.895-900
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• 2008

It is the objective of the present study to conduct correlation analysis for deriving control parameters in vertical shafts using the results obtain by the design of experiments in the preceding research. The control parameters are categorized into objective parameters, derived parameters, condition parameters, operation parameters, and sensing parameters. The maximum pressure in the shaft should be sufficiently small in order to maintain exhaust hood performance. The pressure variations between floors should also be minimized in order to maintain uniform exhaust performance between floors and to save energy for excessive pressure drop in the shaft. The standard deviation based on -4Pa is proposed as an objective parameter to control pressure in shafts. The correlation equation has been obtained between the standard deviation and the sensing parameters of outdoor temperature and the pressure at the top of the shaft.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.177-180
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• 2005

In accordance with recent highly advanced economic growth, the demand of leisure life is quite increasing, and also the increase of nature-friendly leisure with health-pursuing concept where human -being enjoys pleasant environment, is to me said as one of recent social traits. Accordingly, it is research the present situation and characteristic of the popularized housing-type accommodating facility, and then this study has discussed on the method how to plan the interior space of such facility to meet with environmental -friendly peculiarity and the object for health enhancement. At first, the program which applied the sustainable design techniques should be preceded, and when planning of interior space, the management method and space planning on the facility and the system should be properly considered in order to enhance the user's health. So to speak, in order to keep and promote the space user's health, those proposing methods such as the followings have been suggested likely as, consideration regarding to air-ventilation and lighting, usage of environmental-friendly material, use of life drainage, custom-typed plane planning, utilization of balcony space, storing furniture and systemization of kitchen space, themed bathroom, inducement of indoor-gardening, and so on. It is expected that this could be applied very usefully to the space plan of the small-scaled housing-type accommodation under planning to develop or renovation.

• Korean Institute of Interior Design Journal
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• v.23 no.3
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• pp.173-180
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• 2014

Dwelling connotes characteristics like social and cultural and technical climatic conditions, lifestyles and demands of regions, and especially, apartment, as one of dwelling types, shows various aspects of modern society. With the economic development centering on large cities, apartments have been established as universal housing forms in Seoul and Shanghai. The deepening of economic development in cities has increased small households consisting of one or two persons by affecting the population and household structure, and they've become information consumer groups. This has also influenced the size of apartment and increased the demand for small-sized housing. If the floor area is small, it is possible to use space widely according to the plan composition, so there is a need for floor planning to understand natural environment, physical environment and residents.This study compared and analyzed plan compositions of small-sized apartments which have been parceled out for the recent three years in Seoul and Shanghai. This study aims to understand housing cultures and users in the two countries depending on natural environments, living habits and spatial functions by analyzing common points and differences of public spaces like living room, dining room and kitchen, and private spaces like bedroom which have absolute effects on room arrangement and traffic line. The study results are as follows. From the perspective of natural environments, in Seoul, two-sided open cross-ventilation structure where is favorable to lighting and ventilation, occupied the biggest proportion of public space, while in Shanghai, most public spaces had lighting and ventilation structures through windows in each room. In Seoul, 3R type occupied the largest proportion of private space(87.7%), and privacy was maintained and space scale was adjusted using spaces with diverse functions such as bathroom in the couple bedroom, dress room and powder room and variable walls. But 2R type occupied the largest proportion of private space(60.2%) in Shanghai, and they emphasized private space and privacy of each room depending on major living habits. In conclusion, this study for comparing and analyzing common points and differences of small-sized apartment plan compositions in Seoul and Shanghai will provide proper guidelines for small-sized apartments to be built in Seoul and Shanghai in the future, if strong points and weak points of plan compositions in the two countries will be additionally analyzed and remedied.

• Journal of the Korean Home Economics Association
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• v.45 no.9
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• pp.15-26
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• 2007

Immigrant workers in Korea who have a multi-cultural background are increasing a need is arising to support them with housing that considers their housing culture. The purpose of this study is to gather information to formulate a plan of ChoSun-Tribe Immigrant Workers in Korea. For this purpose, we investigated to the usage of domestic space and the seating style of ChoSun-Tribe members in China and Korea. Ethnographic research with a questionnaire was used to analyze 16 households in China and 17 in Korea. The study results were as follows. 1. Most of the ChoSun-Tribe members in China and Korea thought that the kitchen had to be separated from other areas and also they wanted to have a large kitchen in which they can work comfortably. 2. ChoSun-Tribe members in China used a bathroom as a laundry normally while and ChoSun-Tribe members in China and Korea didn't think that a bathtub was indispensable in the bathroom. 3. The most uncomfortable feature for ChoSun-Tribe members in Korea was having to use a toilet outside so a toilet should be considered inside of the house. 4. ChoSun-Tribe members in China and Korea were accustomed to sitting on the floor for their living usually and ChoSun-Tribe members in China used the living room as a multi-purpose room for the family. 5. A modified Ondol system using water pipes under the floor was gaining popularity in China and was the most desirable heating system for ChoSun-Tribe members in China and Korea also. 6. ChoSun-Tribe members in China and Korea all took off their shoes inside of the house for hygienic reasons so the space for taking on-off shoes was indispensable. 7. Housing for ChoSun-Tribe immigrant workers in Korea needs to be planned with a good environment lots of sunshine and better ventilation.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.576-591
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• 2008

This study was performed to investigate the sanitation management and the sanitation knowledge of managers in military foodservice by questionnaires and inspection of foodservice facilities. Thirty managers working in military foodservice were given questionnaires and the related facilities located in the northern part of Kyeongki-Do, Korea were inspected. Most of the facilities(76.%) were built more than ten years ago, they are now decreptit and the internal temperature was high with poor ventilation in the kitchen. An education program on sanitation was conducted less than four times a month (63.3%) while the education materials and resources from the upper-unit(80%) along with their self-renewment of data was poor(once a month, 60%). In the sanitation knowledge examination, the percentage of correct answers were 76% in terms of facilities, 72% in terms of personal sanitation, 71% in terms of receiving and storage, 63% in terms of the environment and 57% in terms of the cooking process. The results of this study suggest that the modernization of foodservice facilities and equipment, along with additional sanitation machinery and equipment, a guaranteed working environment and upgraded sanitation education will be required to improve the sanitation management in military foodservice.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.202-213
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• 2003

Tower Palace III project is the highest residential and commercial high-rise complex building in Korea. In order to construct a high-rise building, advanced construction and engineering technology is required. Therefore, with more developed construction and engineering technology based upon accumulated knowledge, construction speed of 13.4 days per floor including finish work was achieved in this project. To achieve this project successfully, three main advanced construction technology were applied: 1) Construction methods for 3-day cycle of structural work and curtain wall, 2) Tact scheduling method for finish work, 3) Management system of material, labor, work, and information. Also, four main engineering technology were applied: 1) New material such as high -flowing concrete and high strength concrete of 800 kgf/cm2, 2) New method such as a pipe-cooling system of a cool water circulating type, 3) Mechanical system such as smart-fan controlling kitchen-ventilation system, 4) Electrical system such as false car system.

• Journal of the Korean housing association
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• v.1 no.2
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• pp.49-66
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• 1990

This study is a case study to grasp residents` trade-off preference and opinions for selected interior environmental attributes of muilti-family housing. Interiew with structured questionnaire was carried out through pilot and main survey. On the basis of the result of pilot survey, interior environmental attributes for the main survey were selected. Selected attributes were the size of each residential room, the degree of openness between two rooms and interior facilities. Among them, trade-off approach was applied to the size of each residential room and interior facilities. For the main survey. 45 housewives living in 31 pyung apartment of a selected construction company to grasp the residents` trade-off preference and opinions on the selected attributes. In terms of the size of each room, subjects wanted the room to be lager, whereas master bedroom smaller, and family bathroom larger, wheareas toilet near master bedroom smaller. In terms of the degree of openness between two rooms, the present degree of openness between private and service area such as living room and balcony, and second bedroom and adjacent balcony need to be more open, whereas the present degree of openness between living room and dining room and between living room and kitchen need to be more closed. The comparative orders of important intems were the ventilation facility in the bathroom, drying poles for clothes in the balcony, interior landscape, and workable for hand washing clothes. In conclusion, measurement of preference using trade-off approach about selected interior environmental attributes in post-occupancy evaluation was regarded as a promising evaluation method to grasp the practical and comparative preference under constraints comparing to the typical existing methods.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.59-70
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• 2007

This study was conducted to investigate the perception about situation about school foodservice facilities and utilities in Chonbuk area. Self administered questionnaires were collected from 222 dietitians. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Among 222 school foodservice systems, 68.5% of schools prepared the meal with conventional way and 31.5% of with commissary way. As the results of condition of school foodservice facilities, there was significantly differences between conventional and commissary foodservice systems; wall and ceilings(p<0.05), lighting(p<0.05), kitchen ventilation(p<0.05), preparation facilities(p<0.01), washstands(p<0.05), dressing rooms for employees(p<0.001), rest, and showers(p<0.01). On the basis those result it was assumed that the status of facilities of conventional foodservice systems better than commissary ones. About 66% of conventional foodservice systems and 34.5% of commissary ones have conducted own dining rooms. As to situation of dining rooms, conventional foodservice systems had better facilities than commissary ones. Therefore, governmental regulation agencies have to review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition, content analysis was conducted regarding to dietitian's opinions on foodservice facilities and utilities.