• Korean Institute of Interior Design Journal
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• v.22 no.6
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• pp.140-150
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• 2013

The weaving of Mosi(fine ramie) in the Hansan region was inscribed on the representative list of the UNESCO intangible cultural heritage in 2011. Unlike other fabric, as the Mosi is very sensitive towards humidity it needs different conditions for its workspace. The Hansan region is near the sea with many mountains around where it is easy for the Mosi to grow and is an appropriate place to weave Mosi. Recently the manpower for weaving of Mosi in the Hansan area is decreasing with the decrease of workspace drastically. After the investigation of workspace for the weaving of Mosi in the Hansan area, most of the places were done in individual houses and it could be classified in 1. Mosi storeroom, 2. Shed(Gwang che), 3. Dugout hut, 4. Under the toenmaru The depth of the dugout hut and under the toenmaru is around 80~60cm which is similar with the depth of the prehistoric dugout hut houses. The towns for weaving of Hansan Mosi are formed mostly in the Seochungun district, but the Hoamri Hansan-myeon and Gayangri Masan-myeon has the most traditional workspaces and they are still forming and maintaining the traditional town composition. However the numbers are too small and maintaining the traditional town is getting more difficult, so a plan for the maintenance should be made to continue to keep it as UNESCO intangible cultural heritage.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.8 no.12
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• pp.1-6
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• 1985

The purpose of this study is to consider the criteria for decision-making of facility location in view of Minimax. As an illustration of the location of storerooms in a manufacturing plant that minimizes the maximum distance workers must travel to reach a storeroom, the number and variety of location problems that can be formulated appropriately as minimax problems are sizable. A minimax solution can be interpreted as a grease the squeaky wheel solution In solving a minimax location problem, costs other than the maximum cost are not considered.

• Journal of the Korean Institute of Rural Architecture
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• v.1 no.3
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• pp.35-44
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• 1999

When modern farm houses were built, they were made up of only residential parts. So that many new accessory building-private residential room, toilet, warehouse, storeroom, barn, cattle pen and etc.-were made without any order around modern farm houses. This study is aimed at grasping how the process and contents of extension of the accessory building of modern farm houses have been changed, understands and explicates the reason why accessory buildings of modern farm houses were changed and bring forward better directions about accessory building of modern farm houses at Samchok seashore area of Kangwon Province. The way for it which be made good that the scenery of a rural district was ruined by accessory buildings distributes and develops various standard models about accessory buildings that they are becoming to modern farm houses.

• Journal of The Korea Institute of Healthcare Architecture
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• v.7 no.2
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• pp.15-26
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• 2001

The purpose of this study is to present elementary data for space programming of pharmacy department in Korean Herb Medicine Hospital. The space composition of pharmacy department have been changed according to pharmaceutical service. In conclusion, the necessary spaces consist of medicine window, dispensary, herb medicine storeroom and decoction room. The selectable spaces consist of laboratory, processing room, manufacturing room and amenities for employees. This study suggest 2 types of space composition model according to total floor area and building scope. The location and area of pharmacy department change by means of change and growth of Korean Herb Medicine Hospital.

• Journal of architectural history
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• v.12 no.3
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• pp.19-38
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• 2003

The purpose of this study is to analyze the architectural character of the upper risen architecture(高床式 建築) in Japan. There are few upper risen architecture and architectural remains in Korea. Until now most of Korean researcher recognized that the upper risen architecture is southern regions' form. But there are a few numbers of upper risen buildings in northern regions of Korea and China. Therefore we need to compare northern and southern regions' upper risen architecture. The scope of this study is architectural remains, sites and present buildings about upper risen architecture in Japan. The period of this study is from third to eighth century. The method of this study is the analyses of site plan(the ratio of front and side length) and construction about Japanese Architecture. And then this study compare Japanese with other countries in Korean and Chinese upper risen architecture. Results of the study are below. 1. In Japan, upper risen architecture was introduced into southern regions(southern China and southeast Asia) with rice farming culture. 2. After introduced upper risen architecture, they were influenced many architectural technique of Korean and Chinese. 3. There were many technical improvement(such as foundation stone standing method, high technical wooden frame structure and adaptable triangle frame wall at moisture) the Japanese upper risen architecture in Nara Period(奈良時代). 4. As the results, I found out that there were many similarity Korea and Japan in upper risen architecture. I think that we will try continuous to study another regions' upper risen architecture in order to define conclusion.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.474-487
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• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.