• 한국가구학회지
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• 제24권4호
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• pp.365-378
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• 2013

The purpose of this study, as well as children who reside in a modern kitchen furniture removal and prevention of risk factors found for the problems at the heart of the residential area in consideration of the safety of the kitchen reflects the importance of the space is to propose a new kitchen furniture design.

• 대한가정학회지
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• 제43권4호
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• pp.17-30
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• 2005

The Purpose of this study was firstly to identify the living characteristics of apartment residents in relation to the behavioral patterns in the kitchen and utility space and secondly to present the basic material necessary for planning the kitchen and utility space of future desirable apartments with consideration for resident usage. The findings are summarized as follows : 1) Behavioral patterns in the kitchen and utility space were classified as personal life, family with harmony, talking with visitors, caring for children, cleaning, cooking, and keeping and connecting. 2) Behavioral patterns in He kitchen and utility space showed patterns on personal life, family with harmony, and talking with visitors and were used in the kitchen including the dining room. 3) As the required kitchen size and sink arrangement varied according to the kinds of furniture appliance, plan for the kitchen wok is very necessary.

• 한국조리학회지
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• 제13권3호
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• pp.166-174
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• 2007

The purpose of this paper is to show how job satisfaction and job immersion are influenced by kitchen equipment and layouts. For verifying the credibility and availability of the results, the methods of inter-relational and factor analyses are carried out, based on 214 collected data from the questionnaire answered by employees involved in six 5-star hotel kitchens around Seoul area. Through the process of data coding and SPSS Win 12.0 program, those collected data are verified with a correlation analysis after having been carried out with frequency, factor and creditability analyses. The results are in the followings: kitchen equipment has a significant effect on job immersion as well as on job satisfaction while the kitchen layouts also give a desirable impact on job immersion and job satisfaction. In addition to them, the results show that job satisfaction also has an effect on job immersion. It is concluded that good kitchen equipment and layouts make kitchen workers turn to job immersion and satisfaction more, which will consequently have good effects on business.

• 한국조리학회지
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• 제5권2호
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• pp.237-257
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• 1999

Food ＆ beverage part of nowadays hotel is steadily going up with the improvement of tourism industry and with the raise of income of the people, but some of the hotel kitchen has unchanged problem of low commercial profit and can't make improvement, so there are many kitchen problems. Especially, for the administrators of the hotels are avoiding from Korean kitchen with their cause that it makes lower profit than the other kitchen style. So, they are avoiding Korean kitchen itself, or showing minimized running. But, Korean kitchen should take off from its ways of being an assistant role or necessary evil as the part of income, by finding ways to make appropriate profit and ways to fulfill the variant desires of guests by running systematized and reasonable menu and Food cost control. This study is to suggest efficient management ways for the raise of profit and satisfaction of the guests by finding ways by analyzing the present situation of the menu and Food cost control of Korean kitchen by understanding these problems.

• 대한가정학회지
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• 제38권10호
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• pp.215-225
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• 2000

The objectives of this study were to prove that the rural kitchen style followed the urban's style and to find the different needs of rural western kitchen style from urban's through the evaluation of users. Interview data were collected by 100 residents in Chonbuk rural area and were analyzed qualitatively and Quantitatively. The results showed that the westernization of rural kitchen, as predicted about 12 years ago, ran after the urban's. In addition to the urban kitchen style, the users of the rural western kitchen desired 'the second kitchen' near to their Ma-dangs and main kitchens. The safety, convenience and comfort of it were satisfactorily evaluated, especially the convenience factor was very important in the rural kitchen design. They also wanted to arrange the refrigerator for Kim-chi or the larger refrigerator in it and to plan the L-DK type.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2001년도 Bulletin of The 5th Asian Design Conference International Symposium on Design Science
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• pp.45-45
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• 2001

• Nutrition Research and Practice
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• 제6권4호
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• 한국주거학회논문집
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• 제14권3호
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• pp.101-108
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• 2003

Kitchen has been an essential space and plays an important role in the house regardless of culture and regional differences. However, due to social and economical changes, kitchen is no longer used only for preparing food and dining which seem to be a traditional function. The purpose of this study is to investigate the additional functions of the kitchen and figure out the related variables. The survey method was used to collect data from 321 housewives living in the apartment sized over 99$\textrm{m}^2$(30 pyung) in Ulsan. The data were analyzed by SPSS/$PC^+$ with frequency, percent, and chi-squared test. The results of this study were: (1) Kitchen was now used for eating snacks(45.6%), keeping household account(42.5%), and chatting(41.6%). (2) Homemakers wanted to do laundry such as ironing, drying clothes, and folding clothes in the kitchen. However, there were several activities(i.e., grooming, rest and taking a nap, exercise) they do not want to do in the kitchen. (3) The variables which related to the additional functions of the kitchen were size of the apartment, age, and level of education. The findings of this study imply that there must be design considerations for chatting and keeping household account such as providing tables and comfortable chairs. In addition, new counter layout types should be developed based on needs of additional functions and related variables.

• 대한안전경영과학회지
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• 제19권2호
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• pp.81-93
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• 2017

This study aims to investigate laws and standards(including technical guidelines) related to safety criteria for 22 kitchen machines frequently used in commercial kitchens. The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing companies, cafeteria providing group meals and relevant association, and web surfing. The results showed that there are two types of safety criteria such as legally forced ones by laws and optional ones by national industrial standards or technical guidelines. High pressure safety control act, safety control and business of liquefied petroleum gas act and city gas business act prescribed gas use apparatus safety criteria, rational energy utilization act did those of pressure vessel such large rotary caldron, industrial health and safety act did those of food processing machinery, and electrical appliances safety control act did those of electrical kitchen appliances. Compulsory or optional standards or guidelines related to safety criteria for kitchen machines were presented by 22 kitchen machines. Safety devices shown in the laws, standards and guidelines were also summarized by kitchen machines and their risk factors.

• 한국식품조리과학회지
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• 제29권4호
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.