• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Journal of Families and Better Life
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• v.17 no.3
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• pp.117-130
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• 1999

The purpose of this study is to find out the transition of meaning and terminology of support spaces in Korean houses based on preliminary studies and analysis of Korean novels. The major findings are as follows. The planning and location of the kitchen and its support spaces developed slowly until the 1970s. Buok has been the terminology of support spaces that appeared often and continuously in novels. The word Bongdang was mentioned only before the 1900s. The new words such as Sikdang. Buokaband appeared after the 1960s,. Jubang appeared after the 1980s. The meaning of kitchen space described in novels were various. Thpically the kitchen was used for cooking washing dishes keeping kitchen utensils foods and miscellaneous goods. Exveptionally the kitchen was the place for quarreling with others weeping secretly hiding washing clothes etc. The kitchen was also a symbol of the wealth of the family but many kitchens were usually described in novels as the unpleasant places. Even though most users of the kitchen in novels were women men also used the kitchen in novels were women men also used the kitchen without any restrictions. however the activities of men and women of the upper class in the kitchen were never described in any novels.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.25-32
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• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

• Journal of the Korean housing association
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• v.18 no.2
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• pp.65-74
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• 2007

The study analyzes the remodeling characteristics of the four different types of secondary kitchens in apartment house based on their floor plans. The secondary kitchens are categorized into side placement, back placement, back placement with extensions on both sides, and back placement with an extension on a single side. The twelve apartment complexes in Ulsan were selected so that they may all consist each of the four types, and answered the survey. The classified traits of secondary kitchen were examined based on the characteristics of floor plan and remodeling. Side placement and back placement with extensions on both sides mostly used glass hinged doors. Back placement and back placement with a single side extension used glass sliding doors. It was found that the majority of the floor materials consisted of both wood and tiles, except for side placements, where only tiles were used. The sizes of the back placements with both and single side extensions were the largest. The side and back placements were rarely renovated, however, back placements with both and single side extensions went through massive remodeling.

• 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.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.85-97
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• 2012

This study is aimed to identify the color characteristics of the current Korean Brand Apartment, focused on the color of kitchens and dining rooms in the cyber model houses. The Brands which were selected for this study ranked from first to fifth in the contractor ranking and now account for 64 percent of the apartments in sale in Seoul and Gyeonggi Province. In addition, the size between $99m^2$ and $165m^2$ were selected, because it was most preferred at the 2011 survey for user preference on the size of apartment. As this study is for the colors shown on the monintor, colors were extracted from the images of web site with L*, a*, b*. And then, they were converted to Munsell values through computer program, which values were used to identify the color characteristics of hue, tone and to apply the theory of Moon Spencer. The result of the study on the color characteristics of the kitchen and dining room of the five brands' apartments is as follows. Regarding the color use, most of the brands used Y and YR color while as the accent color, P, PB and G were used. This result of main color use for hue was same as the guideline by the literature review, but color for tone showed the difference between brands and the difference between sizes. Next, regarding the color combination, first ambiguity of color harmony was shown the most. And the larger the size was, the more the contrast of color harmony was shown. It means that the color tone had close relation with the sizes of households.

• Korean Institute of Interior Design Journal
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• v.24 no.4
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• pp.23-32
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• 2015

This research tried identifying the current status of Gyongrodangs to find solutions to the problems of the oldest old through revitalization of the existing senior centers. With 31 national and public Gyungrodangs in Seocho-gu, Seoul as research subjects, the research contents include a survey of the facilities including main exit doors, living rooms and lounges, kitchens, and rest rooms in the Gyungrodangs by the checklist, and as the research tool a laser finder, measuring tapes, and cameras were used. The checklist was used as the research method to investigate main exit doors, living rooms and lounges, kitchens, and rest rooms. Based on the research results, the following conclusions are presented. The safety-related items of the public Gyungrodang facilities were reaching a critical level. They need to equip emergency exit routes, install exit lights and alarm bells, and teach how to use them. After that, the issue of rest room would be raised; the oldest old had difficulty in using the rest room with no consideration of universal design(UD), so installation of grab bars is needed around toilets, washstands, and urinals. Besides them, although absence of the western style furniture without consideration of users' ages caused inconvenience of using, there are no solutions due to the limited space. Unnecessary equipment such as treadmills which only occupy spaces without users should be thrown away and replaced with the furniture people would use like tables with supplement of furnitures to lie down and rest. Overall, the current Gyongrodang Facilities lack systems and need standardized management, in which the checklist this researcher developed and used in evaluating the present conditions could be recommended. It is expected that the evaluation system of senior centers would be arranged through this checklist, so that systematic service supply could be possible in the better facility environment.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.173-181
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• 2013

This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium content of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kimchi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly provided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.302-313
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• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.28-37
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• 2018

Objectives: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. Methods: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. Results: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05). Conclusions: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.