• 한국실내디자인학회논문집
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• 제21권5호
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• pp.46-56
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• 2012

Though Korea and China have a lot of things in common, these two countries have developed different housing style. However, after modernization, apartments have become major housing style in both Korea and China. So this research analyzed 240 apartment plans which was build in Seoul and Beijing in 2000s and 2010s to predict the future trends for apartments. The results are as follows: The opening direction of the front door will be outwards as the hallway space of small apartments in China become wider as the living standards is increasing. Because of the floor sitting lifestyle, Koreans end outdoor activities when take off their shoes at the entrance hall and continue for indoor activities, they separate entrance hall from livingroom. However, because Chinese have chair sitting lifestyle, entrance hall and livingroom is not divided. Korean apartment shows a trend which connects livingroom, diningroom and kitchen altogether; however, Chinese apartment shows a trend which separates kitchen from livingroom and diningroom. Bedrooms are showing a trend of distributed layout. Master bedroom are showing a trend which includes separate bathroom or attached room as the size of apartment increases and so on.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 건축역사연구
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• 제7권2호
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• pp.49-62
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• 1998

The character of spatial organization in rtaditional house is found through the analysis of field survey and measure of its micro climate in hot weather period of summer. The mean temperature of interior space is higher than outside space of the house. In the point of structural conditions, inside of Choga in caustal and mountain area is cooler than any other houses. In inland area, slate roof house is cooler than Choga. In mountain area, the thermal difference of inside and outside in Kyubjib is higher than Hotjib. In the point of spatial conditions, kitchen is the coolest space and very suitable for spatial organization. Anbang is the hottest space because of its centeral position in the house. In wind condition, mountain area is windy and caustal area is calm. Around the house the rear side of the house is windy and left side is calm.