• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• Korean Institute of Interior Design Journal
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• no.16
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• pp.142-152
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• 1998

As a rapid supply of a culture facility the change of living style bring on needs about storage space in the residence space. This study choose Hong Je Dong-Byuk San 4 type apartment house which was built in 1990 as research target and we selected 4type of a total 12house and we choose LDK as a research target that is high in a requirement and utilization other space is excluded in this study. We can expect that the apartment house will be differed with area of living space of apartment house in the requirement of storage space. Small apartment house is requried various storage planning because of confined living space But big apartment houses required storage planning of simple type because it have already storage space. So we have to do efficiency storage planning because of limited space in the apartment house. Base on this results we will show storage space according to the type of pyeong. So this study show proper storage type according to the scale of apartment house,.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.83-86
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• 2006

The purpose of this study is to actualize the unit planning space. First, to understand various needs about residential space of apartments inhabitants. It is necessary for us to understand exactly what differences of residential needs and how different they are with todays's viewpoint because different residential life should be developed according to family structure, age and personality. Second, to suggest plan type as many as possible to reflect and accept various residential needs of inhabitants. The main bed room is normal used for the space of husband and wife, it is necessary to consider the room to be free from the main living room, to introduce variety in the area division or location of rooms an to mark kitchen and dining room as family room or pieasure room besides as a working space

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.166-171
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• 2007

Like today there is to a world-wide anger time where the culture flow is active and the life style which it follows in soul re-and economic growth of information anger and brother-in-law both culture of the world and consuming pattern against the eating and drinking space of the people are demanding the change which is various. Per the Korean-style food space composition quality instance - investigation analysis it leads and per the Korean-style food store plan hour it presents the standard of the space composition it will be able to refer with per the Korean-style food space composition plan hour efficient and rational there is the objective of the place where it provides a fundamental data to direction set of new plan.

• Journal of the Korean housing association
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• v.13 no.4
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• pp.53-60
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• 2002

The purpose of this study is to provide the guidelines for the planning and design of officetels, meeting the requirements of life in one-person household which is a new type in housing market. Literature survey is used as a research method. We analyzed the needs of officetel residents, by reviewing researches and by examining internet homepages and catalogs of 20 officetels sold since 2000. Case study analysis method is used as a qualitative analysis. The major findings of this study are as follows; 1) In dwelling unit space, it lacks the independence of working space and the privacy of living space. Therefore, the provision of various unit plans, such as 2-bay plan, unit with mezzanine floor or movable walls, layout of kitchen and dining area in window side, is proposed. 2) In communal space, it lacks the consideration of natural environments and the systematic maintenance. Therefore, the introduction of communal workshop and conference rooms and of various types of garden space, is proposed.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

• The Research Journal of the Costume Culture
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• v.15 no.1 s.66
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• pp.179-192
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• 2007

The purpose of this study was to investigate the relationship among fashion retail-entertainment, store image and store loyalty. Two hundred eleven who female college students living near Seoul area participated in this study. Two hundred sample used for data analysis. For data analysis, frequency, factor analysis, correlation analysis and multiple regression analysis were used. The results were as follows: First, fashion retail-entertainment had 4 factors such as shopping environment, sales service, dining facilities, and others. Store image composed of psychological image, merchandise mix, customer service, and advertising exposure. Store loyalty had 3 factors; cognitive loyalty, intentional loyalty, emotional loyalty. Second, retail-entertainment factors had positive influences on store image and store loyalty. Third, store image had positively affected on store loyalty. Based on these results, successful strategies for fashion retail-entertainment business would provide.

• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.75-88
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• 1998

This study designed to explore the patterns of housing life-styles and the characteristics of apartment housing residents and to examine the relationships between housing life-styles and the characteristics of apartment-housing residents. The data for this study was collected by questionnaires administered to 278 homemakers living in apartment housing over 20s pyong(66$m^2$) in the Kwangju area. The major findings of this study can be summarized as follows; 1. Housing life-styles were grouped into 9 sub-categories : the Anbang-centered, the dining-centered, the pursuit of conspicuosness and conformity, orientation to change, the pursuit of orderliness, the pursuit of decoration, orientation to community, pursuit of individuality and the orientation to a natural environment. 2. Housing life-styles were significantly different according to age, educational background, and employment status of homemakers, occupation of the primary income provider, family-life cycle stage, total household income, and housing size. (Korean J Human Ecology 1(2):75~88. 1998)

• Culinary science and hospitality research
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• v.4
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• pp.5-24
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• 1998

Determination of the space requirements for a restaurant is a difficult task. Because the space required is dependent upon many factors which are not constant for all types of restaurants. Today, the guides and procedures that be given are to be regarded as tentative and subject to easy change. This study tired to present the efficient methods and procedures of the space planning of restaurant. Thus, this study is on the purpose of nexts. First, finding the variables involved in the development of the model. Second, describing the approach method of modeling the facility. Third, depicting the methods and procedures of estimating the sizing of serving facilities. Fourth, developing the alternatives of sizing the space required for the facility. As illustrated, this study used the results of the model estimates and emphasized the importance of accurately evaluating the following factors. First, total number of persons to be fe. Second, meal period. Third, number of persons I the dining room. Fourth, number of persons in the serving area. Fifth, vacancy ratio.

• Journal of the Korean housing association
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• v.19 no.4
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• pp.71-78
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• 2008

The study was intended to suggest the design alternatives and guidelines of village community center as a common living space for the elderly in rural area. First, two design alternatives were derived from the previous research which examined the conditions and old persons' needs of village community center. Then, the design guidelines were proposed on the basis of the previous research and the elderly's evaluation for those two alternatives. The subjects were 85 old residents who were more than 60 years old and lived in rural area in Gyungnam. The interview was carried out using a questionnaire, models, and isometrics of two alternatives. The subjects evaluated positively both of two alternatives. The design guidelines of village community center were derived as follows: Both of two alternatives can be used as a model of village community center. The dining and living space in the center should be opened and large. Both of indoor and outdoor toilet should be arranged in village community center. Also, each toilet for man and woman should be separated.