• 한국주거학회논문집
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• 제15권6호
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• pp.99-106
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• 2004

The purpose of the study is to propose architectural design standards of the cafeteria planning in educational facilities. In the spatial organization planning, the preferred location of the cafeteria is on the first floor and the types of the floor plan are followed by the forms and space structure of the school building. The area of the cafeteria is related to the size of seating area per person. The direction must sublate northern faced. In interior moving lines for service, the arrange of dining tables has to reflect distance of dining tables or location of pillars. The dining space should better have more than two entrances in terms of occupancy type and convenience. Thus the serving line has to be planed thoughtfully by various factors to avoid confusion caused in serving process. In multipurpose use of the cafeteria, it is feasible when hygiene and management is considered.

• 대한가정학회지
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• 제26권4호
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• pp.87-100
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• 1988

The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.

• 교육녹색환경연구
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• 제17권3호
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• pp.46-53
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• 2018

본 연구는 중학교 자유학기제 전면 시행에 따른 학습활동 공간, 학생자치 등 학생활동 공간, 학생들간의 소통 및 지역사회와의 공동체 형성을 위한 공간 등으로 학교 식생활관의 식당을 다목적공간으로 활용할 수 있는 방안을 위한 교육공동체의 인식을 분석하는데 목적을 두고 있다. 이에 본 연구에서는 학교 식당의 다목적 공간 활용에 관한 인식조사 하였으며 분석 결과 첫째, 식당 공간을 운영하는 중학교의 거의 대부분이 식사 이외의 다른 용도로 활용한 경험이 없는 것으로 나타났으며, 둘째, 다른 용도로 활용하지 않은 이유는 위생관리의 어려움이 가장 많은 것으로 분석되었다. 셋째, 학교 식당공간의 일부를 유리벽이나 가변형의 벽체로 구획하여 다른 용도로 사용하는 방안에 대하여 찬성하는 이유는 중학교 자유학기제 활용 등 교육과정 운영을 위한 학습 공간 지원과 학생들간의 소통 공간 확보를 위해서라고 분석되었다. 넷째, 식당공간의 다목적으로 활용 가능한 용도로는 영양 식생활 교육 공간이 가장 많았고, 다음으로 자유학기 등 교육과정 운영, 학생 간의 소통 공간 순으로 나타났다. 다섯째, 학교 식당공간을 다용도로 활용 시 공간 조성 방향에 대해서는 공간의 가구는 효율적인 공간 활용이 가능하도록 이동과 조합이 편리한 것을 설치하는 것이 중요한 것으로 나타났다.

• 한국조리학회지
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• 제16권1호
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• pp.239-253
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• 2010

본 연구는 호텔 웨딩 컨벤션 고객의 식 공간 연출, 푸드 스타일링 및 테이블 데코레이션에 어떠한 영향을 미치는지를 파악하고자 하였다. 연구 목적을 달성하기 위하여 문헌연구와 실증조사를 병행하였으며, 가설을 검증하기 위하여 수집된 자료를 분석 검증하였다. 분석을 위해 서울 지역 특급 호텔 웨딩 컨벤션의 고객을 대상으로 총 316개의 설문지를 분석에 이용하였으며, 조사에서 얻어진 321개의 자료 중 결측치가 없는 96%의 자료에 대하여 SPSS 12.0과 AMOS 5.0을 이용하여 분석하였다. 분석결과는 다음과 같다. 먼저 식 공간 연출은 고객 만족에 유의적인 영향을 미치는 것으로 나타났다. 둘째, 푸드 스타일링은 고객 만족에 유의적인 영향을 미치고 있으며, 고객 만족은 재방문 의도에 유의한 정의 영향을 미치는 것으로 나타났다. 셋째, 고객 만족은 구전 의도에 유의적인 영향을 미치고 있으며, 재방문 의도도 구전 의도에 유의적인 영향을 미치는 것으로 나타났다.

• 가정과삶의질연구
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• 제22권6호
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• pp.1-11
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• 2004

The purpose of this study was to provide basic information about efficient space use in the dining and bathing area through the analysis of service flowing. Four researchers observed the service flowing and the using behavior at those areas. The results of the study were as follows: Dining service was proceeded as resident moving, waiting, meal serving, dining, moving and arranging in order. The waiting stage was one of the problematic processes since the staffs made the residents wait to) long at a fixed position. The program right before the meal serving will be helpful for reducing tediousness of the elderly residents. Another problem was that the area was not big enough for the meal sowing. The legal regulation Is needed to prescnbe for the size of dining area per resident. The flowing of bathing service was proceeded as staff preparation, moving, waiting, undressing, bathing, drying, dressing, moving and arranging in order. There were more problems in the dressing area than in the bathing area. The elderly with stretcher or wheelchairs had difficulty in entering the narrow doorway. The dressing area was so crowded with the staffs, undressed elderly, dressed elderly, and other laundries. The division of dressing and undressing area is required to avoid the confusion of the users in the area.

• 대한건축학회논문집:계획계
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• 제35권4호
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• pp.53-60
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• 2019

This study intends to examine the changes found in the unit floor plans of the apartments built in Beijing from 1979 to 2018. For the 3 - bedroom type apartments, 40 unit floor plans were collected, and the changes of integration values of each space were analyzed periodically in four phases. The unit floor plans are analyzed in the context of the Space Syntax Model and compared to the lifestyle and societal changes in China. The results of the study indicate the followings: As time went by, the living room and the dining room were separated from each other with the increasing area of the apartment unit floor plans. The function of the integrated living room was dispersed, and the integration of the living room and the dining room decreased with the change of time. In the third phase, the dining room occupied the center of the unit floor plans with the highest integration value; Chinese people prefer to place the kitchen in the relatively deep place in order to prevent oil and smoke caused by their cooking habits like stir-fry; The privacy of the master bedroom has been strengthened.

• Journal of Nutrition and Health
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• 제19권6호
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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.

• Architectural research
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• 제21권1호
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• pp.9-20
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• 2019

In the spatial configuration of a unit plan, two rules exist: one that governs the arrangement of spaces, and one that controls the design process of generating a unit plan. This study defines space grammar as an integration of the two rules that give birth to a given spatial configuration and as the process of the generation of unit plans. To understand the distinctive features of Indonesian row houses, this study analyzes the unit plans of row houses in new towns of the metropolitan cities of Indonesia, derives a common space grammar from the unit plans, and interprets the sociocultural background that has produced this space grammar. This study employs Seo's (2007a; 2007b) graph-theoretic methodology to analyze the spatial configurations of unit plans along with a topographical approach to systematically illustrate the design process. The guest space was found as the most unique space of Indonesian houses, which cannot be found in other Southeast Asian houses. Kitchen was clearly seperated from the dining and living spaces, following traditional custom. Dining space was found to serve as a circulation center, connecting the entrance, the lving area and the kitchen. This study locates the basic orders of primary space and the design principles that dictate the unique spatial configurations of Indonesian row houses. This study reveals the basic space grammar that underpins the forms of Indonesian row houses, explaining the sociocultural and geo-climatic factors affecting this space grammar and proposing unique characteristics of Indonesian contemporary houses.

• 한국실내디자인학회논문집
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• 제21호
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• pp.107-113
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• 1999

The purpose of this study is to suggest the materials for developing the new house style by analysing the space characteristics of wood frame houses in suburbs of Seoul. For this, we analysed 45 drawings(site plan, floor plan, elevation, section) that were designed by MICHOO, WOOD-LAND, STUGA and CHOWONJUTECK company etc. The space design characteristics that we found are as follows; 1. The wood is fragile to humidity. Therefore this characteristic is especially considered in designing the space of bathroom and utility room. 2. It is the merit of wood frame house that inner space can be designed variously by using spilt-level and the slope of roof. 3.The public space and private space are completely separated in most cases and the stair is located in the middle of house. This structure of house is short of horizontal openness. Instead, most houses gets vertical openness by making second floor on the living room opev. 4. In wood frame house as the rural house, the outer space is well used by setting up deck and balcony. The outer spaces like deck and balcony are usually used as a part of life space in connected with living room, dining room, master bed room and family room. 5. The public spaces like kitchen, living room, dining room and family room are considered so important in design that those are arranged in front in order to have good outlook and directiov.

• 한국조리학회지
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• 제15권2호
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• pp.173-187
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• 2009

본 연구의 목적은 호텔 연회 식공간 연출에 대한 중요도와 만족도를 파악하여 호텔 연회의 효율적인 마케팅 방향을 제시하고 호텔 연회 활성화에 유용한 정보를 제공하고자 하는데 있다. 본 연구의 측정은 5점 Likert에 의해 실시되었으며, 그 연구 결과를 요약하면 다음과 같다. 호텔 연회식공간 연출에 관해 고객들은 음식의 맛(4.53점), 음식 재료의 신선도(4.50점), '실내 공간의 청결상태'(4.38점) 등이 중요하다고 인식한 반면에 '바닥의 카펫 모양'(3.68점), '미술품'(3.69점) 등에 대해서는 낮은 중요도를 나타내었다. 연회 식공간 연출에 관한 만족도는 음식재료의 신선도(3.86점), 음식의 맛(3.85점), 실내 공간의 청결 상태(3.74점), 테이블의 전체적인 청결(3.73점) 등에 대해 높은 만족도를 나타낸 반면에 미술품(3.42점), 소품 장식(3.44점), 가구와 악세사리 장식(3.45점) 등은 상대적으로 낮은 만족도를 나타내었다. IPA 결과, 음식 맛, 음식 신선도, 실내 청결, 테이블의 청결성, 연회장의 청결 상태 등은 고객들이 매우 중요하게 여기면서 현재 호텔 연회에서도 잘 지켜지고 있어 계속 유지해 주어야 할 항목으로 나타났고 실내 온도, 음식 기물, 실내 방음, 실내 색상 등은 고객들이 중요하게 여기지만 호텔의 실행도가 낮아 고객 만족도가 떨어지는 것으로 집중적으로 관리해야할 식공간 연출 속성 항목으로 나타났다.