• Journal of the Korean housing association
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• v.21 no.6
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• pp.43-52
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• 2010

It has applied the design method of face to face dimension, an MC (Modular Coordination) design method, at design steps of an apartment house for standardization of architecture. But It has been still using center line size. A construction limit isn't specific on these center line size, and dead space occurs with excessive gaps as size matching isn't performed well between structural sieve and parts. And above all, measurement before construction isn't to expect standardization, and to increase custom-made furniture. We investigate manufacture of a preferential domestic system kitchen and construction state, and we derive from a problem in viewpoints of standardization for this. And we utilized a reference plane, and we present construction document and design plan in order to solve these problems. And we analyze an effect got by application of the assembly basis aspect that we presented, and we can raise efficiency of standardization of housing and construction industry, and we light ultimately up.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• Journal of Distribution Science
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• v.20 no.10
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• pp.79-91
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• 2022

Purpose: As the shared kitchen sector evolves into a new trend in the restaurant industry, not only operational support but also the physical environment for services is ranked as an important success factors. Therefore, the purpose of this thesis is to study the effect of shared kitchen service quality on experiential value, relational commitment, and long-term orientation. Research design, data, and methodology: In this study, a questionnaire was used to verify the structural relationship between shared kitchen service quality, experiential value, relational commitment, and long-term orientation for tenant companies in shared kitchen companies. The data were analyzed by using Partial Least Square-Structural Equation Modeling (PLS-SEM). Result: Facilities and support for the service quality of the shared kitchen had a positive (+) effect on the experiential value, and the environment did not. In addition, experiential value showed a significant positive (+) effect on relationship commitment and long-term orientation, and relationship commitment showed a significant positive (+) effect on long-term orientation. Conclusions: It was confirmed that the support quality among service quality affects the relationship formation. Thus, attention should be paid to activities to support stable business activities from the perspective of B2B services.

• Archives of design research
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• v.18 no.4 s.62
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• pp.247-256
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• 2005

This study investigated the status of kitchen of units in elderly housing facilities and the housing needs of residents. Compared with a lot of comprehensive and alternative studies on elderly housing facilities until now, specialized studies of behavior of elderly housing life and detailed dimensional study have hardly made. Therefore we intend to examine the status of kitchen planning on representative elderly housing facilities in Korea. As the methods of this study, we executed a field study into 4 representative elderly housing facilities in Korea. We visited each 2 units out of the outstanding 4facilities and surveyed the total 8 kitchens. Then we analyzed the space planning and kitchen furniture design of them and the state of kitchen commodities, and measured the kitchen equipment. In addition, we executed interview about satisfaction, preference, use from the residents. As a result, we could find out that depending on whether residents were sewed with meal offered from the facilities or not, the pattern of usage and commodities were quite different. It is necessary to supply the simplest spaces just for preparing some refreshment and tea are suitable. And for the self-cooking residents, much larger cabinets and utility rooms are additionally needed. Safety and functional aspect were quite well designed. Washing machines are usually built-in the kitchen cabinets, and residents are satisfied with this arrangement. We hope that the supplementary study about old people habit and behavior will be a good data of kitchen planning for Korean-type elderly housing units of facilities.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.11a
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• Journal of the Korean Institute of Rural Architecture
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• v.12 no.2
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• pp.13-22
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• 2010

This study is to analyze women's power in family to be related to Anbang, kitchen, dining room, and utility room planning in a unit plan of condominium apartment housing in rural area Data were collected 194 unit plans from 9 eastern regions of Kungi-Do. The results are as followed: 1) Anbang reflects the women's power on changing its space character into mater bedroom, the highest hierarchy in private zone, and planning a dress room in it. 2) Dining room and kitchen is openly centered on the unit plan, but kitchen is still only women's working space for family and agriculture depended on literature review. Dining space is not activated family interaction, so it is not different from urban apartment housing. However, its location and character are changed, and its hierarchy is relatively higher with women. Dining room and kitchen tend to plan visually separated after 2001, so its trend seems to establish women's territory at home. 3) Whole family can't be easy to access utility and back balcony close to kitchen, and these spaces are functionally separated for women's house work. This design trend seems to establish for women's area. 4) Finally, women's power seems to be effective in house working area including kitchen space depended on results. Also, these results from rural condominium apartment are similar to urban ones in previous study.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.429-434
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• 2023

Kitchen cabinets are essential furniture for storing the kitchen tools, but their high installed location makes it difficult for users to access the upper of the cabinets. Therefore, in this paper, we propose a new type of kitchen cabinet that allows users to easily take out or store items by adding new height adjustment features while maintaining the function of the existing cabinet. For convenience and safety, an appropriate complex link mechanism is designed so that the selected floor, not the entire cabinet, can come down to a desired height with one operation. Moreover, the optimal descent path is set to prevent the floor tilting or interfloor interference during descent, and appropriate link shapes, lengths, and joint types are selected to implement it. FEA analysis is performed to ensure that the stretched complex linkage can support the load of the stored items and the feasibility of the height adjustable kitchen cabinet is verified through fabrication.

• The Journal of the Convergence on Culture Technology
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• v.10 no.1
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• pp.465-470
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• 2024

Kitchen cabinets are widely used for their spacious storage and efficient use of space, but their high installed location makes it difficult for the elderly and disabled to access. Therefore, in this paper, we propose a new height-adjustable kitchen cabinet that can be used more easily and safely. The lift-down range of cabinet was set considering the installation location of cabinet for efficient use of kitchen space and the maximum height accessible to the elderly and disabled, and the link geometry and driving method of the complex link mechanism were determined through the mechanism design procedure to ensure that the selected floor come down safely along the optimal descend path. In addition, the appropriate motor and control algorithm were added to allow the user to descend to the desired height with a simple button operation. It was confirmed through actual production that the proposed linkage mechanism performs the desired lift-down motion.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.50-53
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• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.103-135
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• 1985

This is the third consecutive study on the 'Standardization of Measurements for Korean Kitchen work cneters and cabinets for future design criteria I, II'. The present research consisted of two studies 1) the examination of attitudes and responses of consumers toward kitchen work centers and cabinets, and 2) comparision of actual measurements with the models suggested in study II. Homemakers of upper and middle class residing in Seoul were selected for the survey: 1,096 survey questionaires on consumer attitudes and 95 questionnaires on actual measurements were used. Data were analyzed using the SAS computer package.