• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.59-69
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• 1989

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.392-401
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• 1986

Various types of restaurants in Seoul city are a were assessed in terms of facilities equipped, and dining and kitchen space allocation. Facilities checklist was developed to evaluate the facilities condition of sampled restaurants. Subjective sample were randomly selected based on the distribution factors of areas, types and sizes. The facilities for the sanitary working environment were assessed as the insufficient condition. Also basic kitchen equipments and facilities, and restroom facitilities of restaurants were within the kitchen or dining room space allowance level. Space requirement and facilities standard models were developed for the guideline to improve the working environment.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 1994.10a
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• pp.51-55
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• 1994

This study was attempted to investigate the facilities and environments of kindergarten attached to colleges, and ultimately to make up the adequate environment of for children. For these purposes, investigators directly visited 6 kimdergartens attached to colleges, and actually measured the facilities and equipments of these kindergartens. Concretely, our invetigators analyzed the actual conditions of kindergarten attached to colleges contering around the lighting and illumination of classroom, corridor, hall, toile room, dining room, and furnitures, closing materials of the floor, wall, ceiling.

• 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.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.11a
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• pp.175-176
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• 2004

Housing culture has rapidly changed since apartments were first introduced in the 1970's. Among our living spaces, particularly, the kitchen reflects our lifestyle and its changes are more remarkable. Activities in kitchen areas include a diverse range of behaviors such as greeting guests, conversation, and family gathering besides cooking and dining. kitchen areas would not be the dedicated housewives' area, but rather a space for all family members. Kitchen areas become a 'living center' where all family members get together and have various family activity. This housing project was designed for the double income family who is consisted of 4 persons. The total area of Apt was 237.6M2. A residence is always comfortable, resting, and consistent for the family. Intimacy image, functional equipments and space, healthy materials were used for this project.

• Journal of the Korean housing association
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• v.25 no.1
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• pp.63-71
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• 2014

This research is aimed to analyze the basic characteristics of the 16 floor plans of 4 small-sized apartments in DaLian-City. Recently, there are increasing that a small-sized apartments for new younger generation in China. The younger ages intend to got a new floor plan types apartments according to own's life style. Also, a lot of construction company showed the many types of new residential space design during the last about 10 years, in DaLian City. The research results are summarized as follows: First, all of the floor plan types were '-' shape, 'L' shape. Second, there were several co-relational types of space plan between living room, kitchen and dining space. Those are LDK, L K, L DK, LD K. Third, the bedroom of the $30m^2$-floor plan size has an open-space design but over the size of $40m^2$-floor plan the space is closed design. Fourth, The number of bathrooms in all the floor plans is just 1 and it's placed beside the entrance except for B3, C4. The basic equipments of the lavatory was a toilet, a washbowl, a shower. A bathtub is installed in the floor plans greater than $60m^2$. Fifth, almost all of the characteristics of the spatial interrelation - each room position order - based on the location of the entrance. In particular, almost all of the bedrooms are furthest from the entrance for the most privacy.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.