• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.34 no.1
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• pp.35-47
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• 2024

Objectives: Many cases of lung cancer have been reported by school kitchen workers as occupational cancer. Twenty-eight schools in Gyeongsangnam-do Province were selected to evaluate the effect of improved kitchen ventilation systems. Ventilation characteristics before and after renovation were compared and design techniques were identified. Methods: In the design stage for kitchen ventilation systems, expert intervention was used to improve the designs. Ventilation characteristics and air quality were evaluated before and after the renovations. Hood face velocity and fan flow rate were measured and the smoke visualization technique was used to evaluate the capability of protecting worker's breathing zone. The concentrations of PM_0.3 were measured at points not adjacent to cooking equipment because these concentrations fluctuate greatly. Results: Mean hood face velocity increased from 0.29 m/s before renovation to 0.7m/s after renovation. The concentrations of PM_0.3 showed a roughly 95% reduction. Concentrations of CO showed more than a 75% reduction. Smoke visualization showed greater protection of workers' breathing zone. Conclusions: Advanced design techniques for school kitchen ventilation systems were applied to renovate old kitchen ventilation systems. The performance of the new kitchen ventilation systems was nearly excellent. Further improvement of design techniques is still needed, however.

• Proceedings of the Korea Society of Design Studies Conference
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• 2004.05a
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• pp.52-53
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• 2004

• Culinary science and hospitality research
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• v.13 no.3
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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.

• Journal of the Korean Home Economics Association
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• v.38 no.10
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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.

• Korean Institute of Interior Design Journal
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• v.24 no.3
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• pp.104-112
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• 2015

This study purposes drawing changing tendency of apartment kitchen areas and character of that by figuring out type, form and per period cause of change of brand apartment kitchen areas. I adopted subject of study as the six leading construction companies considering the apartment rankings of brand and subcontract from 2001 to 2015 when brand apartment was activated(Samsung C&T corporation Raemian, Daelim Industrial Co., Ltd E-pyeonhansesang, Daewoo E&C Prugio, GS E&C XI, Posco E&C The sharp, Hyundai E&C Hillstate) and analyzed kitchen plane of $84m^2{\sim}102m^2$ housing units which were in great demand from apartment housing market. Also, I drew changing trends of kitchen areas by conducting a model house field survey. Through this study result, I will expect the utility of baseline data which is necessary for space development by figuring out kitchen culture, flows and cause of change.

• Korean Institute of Interior Design Journal
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• v.24 no.3
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• pp.121-128
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• 2015

As a neighboring country belonged to the same cultural sphere with the Northeast Asia, China is recently emerging as a center of the world's economy. The social transformations caused by the rapid economic growth are bringing changes in the Chinese housing culture and thus, it is considered that the identification of a user's need concerning a new housing space and social and cultural understanding on China are necessary. Accordingly, this research intended to conduct the basic research on the Chinese housing space design by observing the small apartment users in Shanghai area in terms of not only the tangible element of the residential space type but also the intangible elements such as lifestyle, values, behaviors, etc. The research range was limited to the kitchen area at the center of a house as a place where the exchanges among the family members are most frequently occur, and the research was carried out in the following methods. First, the effective user research method for the analysis of the Chinese small apartment kitchen users was studied through the literature investigation. Second, the 6 families of a research target were selected focused on the small apartments in Shanghai, China and the user research was performed using three methods of User observation, Video ethnography, and Contextual inquiry. Third, the research results were analyzed focused on the flow of human traffic in the kitchen area and user's behaviors. What were identified as a result take account of the human traffic movements in the kitchen areas around the sink-counter-cook top, cooking behaviors and meal areas outside of the kitchen. Through this, the need for the effective organization of the sink-counter-cook top, arrangement of meal area, and placement of storage by section for the kitchen space of China were drawn based on the understanding of the cooking process, and it was identified that such results require comprehensive understanding of Chinese housing culture.

• Journal of the Korean Home Economics Association
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• v.46 no.8
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• pp.135-147
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• 2008

This study was to identify the spatial and functional characteristics of kitchen and utility space plan in apartment housing. For this purpose, spatial arrangement and function of kitchen and utility space were analyzed according to the size of apartment unit. The results of this study were as follows; 1) The level of spatial separation among living room, dining room, and bedroom is higher in large-sized apartment. And diverse plans were applied for the kitchen of large-sized apartment. 2) To find out functional characteristics of kitchen space, furniture arrangement was analyzed. The I-type kitchen furniture is dominant for small-sized and medium-small apartment, and L-type furniture for medium-large and large sized apartment. 3) For most of the unit plans utility space is located on the balcony outside the kitchen. 4) Sub-kitchen and laundry are major function of utility space, but in case of balcony extention, the function of utility space is minimized. Recent plans for apartment housing shows various spatial arrangement and functions for kitchen and utility space.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.103-115
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• 1989

This study has been a study on changes seen in rural kitchens and factors affecting the modernization of agrarian kitchen space. The major findings were as follows: 1) The physical changes in kitchen design were carried out rapidly after 1977. This period coincided directly with the period in which kitchen improvement projects were fostered by the Sae Ma-Eul UNDONG 2) The study showed the macro factors contributing to changes in kitchen space to be government policy and industrialization. The study showed the micro factors influening kitchen space changes to be classified along socio-demographic lines and family lifestyle. 3) The factors affecting the degree of satisfaction with kitchens have been divided into socio-demographic and lifestyle characteristics. The level of education achieved by the husband was the most significant among socio-demographic characteristics. Most important among lifestyle characteristics were the cooking fuel used during the slack farm season, eating habits, heating fuel and eating space respectively. The results of this study have some implications in terms of government housing policy. Policymakers should be aware of suitable kitchen spaces to rural households in order to meet their housing needs and expectations.

• Journal of the Korea Furniture Society
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• v.17 no.4
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• pp.27-48
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• 2006

Most of us spend the greater part of our lives in the kitchen, but of all the man environments it maybe the least well-explored share commitment to a cleaner and healthier environment. It has long been kitchen system belief that the environment is a precious gift. In case of built in kitchen system, because it depend upon the earth's resources to design and manufacture steel hardware products, human beings feel an abiding responsibility to act wisely in the environmental choices we make, large and small, every day. Built in kitchen system, designed and coordinated by study of designer, represents an open, complete, free and 'focused' way of conceiving, furnishing and organizing one's own kitchen. A space rich in technical values and home warmth, where few, simple and carefully designed components distinguish and characterize the various work spaces, from the area, intended for preparing and washing food, to the cooking area, and to a wide range of multivalent pieces of furniture, wood paneled wall units and shelves.