• Journal of the Korean housing association
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• v.1 no.1
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• pp.9-26
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• 1990

The purpose of this study is to analyze the quantity, residents` storing manner, and frequency in use of the stored items in bedrooms. and to comprehend the relevant desires of the residents in apartments. The results of the study are summarized as follows; 1. The quantity of the stored Items in bedrooms of apartments were measured after classified into 4 categories; Western style clothes, Korean costumes, underwears, and miscellaneous items. The quantity of the stored items In Rl(the largest bedrooms) was more than twice as many as in R2(the second largest bedrooms)2. The stored items were divided inte 3 categories according to the manner in which they were stored; those generally hung, those generally folded, and those hung or folded half-and-half.3. The frequency in use of the stored items was classified into 2 categories-those used "always" or "often" and those used "seasonal" or "seldom"·and shown diversely according to the kind of items4. It was shown that most residents in apartments were not much satisfied with storage space, i.e.. they generally fell the storage space insufficient. And they tended to want more wardrobes in Rl, and more shelves in R2.

• Journal of the Korean housing association
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• v.22 no.2
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• pp.1-10
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• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• Journal of Industrial Technology
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• v.36
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• pp.23-31
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• 2016

This paper presents EMQ models in which some proportion of defective items are produced and some of them are converted to good items through rework process and items not converted are disposed. Numerical models are developed for three cases of disposal and optimal solution of each model is derived. In the first model, if a defective item is found during the production process, only re-workable items are stored and reworked after normal production is finished. Not re-workable items are disposed immediately during normal production. The second model deals with the case where all defective items are stored and items to be disposed are determined in rework process. In the third model, an additional inspection process exists before rework to determine rework or disposal. Numerical examples are presented to validate the proposed models.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.04a
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• pp.304-309
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• 2009

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

• 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 Korean Institute of Industrial Engineers
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• v.27 no.4
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• pp.328-336
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• 2001

In this paper, an approach is presented for determining the required storage capacity of a warehouse with leased public space. Storage assignment policies considered are randomized and class-based storage assignment policies. An analytic model for each of the storage policies is formulated with the objective of minimizing the cost of owned storage space and leased space while satisfying a desired service level of protection against space shortages. Cost functions used in the models are piecewise liear with fixed costs. For the models, algorithms are developed to generate optimal solutions. The approach is applied to the systems where the standard economic-order-quantity inventory model is used for all items being stored in the warehouse.

• Journal of the Korea Safety Management & Science
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• v.11 no.2
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• pp.137-144
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• 2009

EPCIS(EPC Information Services) system is a core component of EPCglobal Architecture Framework offering information of the freights, the time of awareness and the location of awareness on the EPCglobal Network. The role of EPCIS is to exchange information based on EPC. There are four kinds of event data which are object event data, aggregation event data, quantity event data, and transaction event data. These EPCIS events data are stored and managed in EPCIS repository. This study suggest the quantitative modeling about total number of EPCIS event data under the assumption to aware the RFID tags of items, cases(boxes), vehicles(carriers, forklifts, auto guided vehicles, rolltainers) at a time on the reading points. We also estimate the number of created EPCIS event data by the suggested quantitative modeling under scenario of process in the integrated logistics center based on RFID system And this study compare the TO-BE model with the AS-IS model about the total sizes of created EPCIS event data using the simulation, in which we suggested the TO-BE model as the development of the repository by skipping the overlapped records.