• 한국실내디자인학회논문집
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• 제18권2호
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• pp.50-60
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• 2009

The change of idea about overall politics, society, technology, and culture in 20th century led to the change of kitchen which is the central space of household affairs as well. Frankfurt kitchen of Margarete Schuette Lihotzky which was introduced for the first time at Germany International Trade Exhibition in 1927 functionally designed small space of $6.5m^2$ with considering move-line and convenience. This is the beginning of kitchen type which has built-in sink and cupboard that is regarded as an universal option these days, and this has extensively been applied to kitchen system throughout the world after the repetitive development in America, Sweden and Switzerland. And improved kitchen of Park Gil-Yong which was influenced by rationalism introduced from the house improvement campaign and the opening of a port which were progressed in Korea in $1919{\sim}1930$ is the first stand-up kitchen which improved the inefficiency of Korean conventional kitchen. The purpose of this study is to understand the change aspect of kitchen through the rationalization in each country by comparing the introduction background of the times, change of space for residence and kitchen, and the characteristics of kitchen plan which had influence at the turning point on the kitchen in Korea, Europe on the side of efficiency at the same period, take into consideration of our residing-culture which has rapidly been changed between tradition and modernity, and to see the direction of kitchen design which copes with the unique residential environment.

• 한국가구학회지
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• 제19권4호
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• pp.260-272
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• 2008

The recent concept of kitchen is likely defined as "Kitchen Culture" including the function of living room where all families make a conversation as well as a dinner, and it is becoming another type of the residential environment, deviating from the stereotype as only cooking area. Particularly the comfortableness of living room is closely associated with a receipt function of kitchen, and the sort & dimension & size of furniture and diversity of shapes playa more meaningful role for improving our life standard & comfortableness compared with the past, nevertheless this receipt study is carelessly handled in the first phase of construction. This Study is focusing on understanding the modern concept of kitchen where the open space concept is being introduced as more reasonable space concept, and on suggesting a solution for receipt-function of the modern kitchen concept connected with "L-D-K (Living room - Dining room- Kitchen)" space idea. In the Chapter 2 the concept of receipt and function of kitchen, the wide variety of kitchen utensils was checked up, and in the Chapter 3 the change of trends of kitchen area & receipt space was considered, and finally in the Chapter 4 the modern concept of kitchen was presented, by instancing overseas examples with receipt planning. As a consequence, the alternative of the receipt in the modern kitchen is to install an Ireland table or another type of receipt-available table (lower furniture) in the dead space between kitchen & living room for motivating smooth communication and convenient receipt, and that is the trend nowadays. Kitchen desires a rapid change. Through this kind of study it should be more researched that kitchen is not an independent space any more and lies in the mutual connection of L-D-K.

• 한국식품위생안전성학회지
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• 제36권1호
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• pp.51-59
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• 2021

본 연구는 2019년 경기도내 대형매장과 중소형매장 및 재리시장에서 유통 중인 스테인리스, 알루미늄, 철 등 금속제 주방기구 82건을 대상으로 중금속 등 11종(납, 카드뮴, 비소 등)의 오염도를 조사하여 금속제 주방기구의 위생관리를 위한 기초자료로 활용하고자 하였다. 금속제 주방기구의 용출시험결과, 금속의 용출빈도는 철>알루미늄>크롬, 니켈>아연>구리>납>비소>안티몬>주석>카드뮴의 순으로 이었고 용출률은 7.3-93.9%이었다. 조사 대상 82건 중 알루미늄 주방기구 1건에서 니켈이 기준을 초과(결과 1.4 mg/L, 기준 0.1 mg/L 이하)한 것으로 나타났으며 그 밖에 기준이 설정되어 있지 않은 철에 코팅한 주방기구에서 니켈이 식품용 기구 및 용기·포장 공전 금속제 기준을 5배-193배 초과한 것으로 나타나 이에 대한 기준규격의 설정이 필요한 것으로 판단된다. 코팅하지 않은 금속제와 내부를 코팅한 주방기구 평균 용출량을 비교해보면, 알루미늄과 철은 코팅한 주방기구에서 낮게 나타났고 나머지 대부분의 중금속은 코팅한 주방기구에서 높은 수준으로 나타났다. 국산과 수입산으로 나누어 평균 용출량을 비교한 결과, 알루미늄과 철은 국산 및 수입산 모두 다른 중금속에 비해 높은 수준으로 나타났는데 알루미늄은 국산주방기구에서, 철은 수입산 주방기구에서 높게 나타났다. 주방기구의 코팅재질별로 평균 용출량을 비교한 결과, 불소수지 코팅에서는 알루미늄, 세라믹 코팅에서는 알루미늄, 철, 법랑코팅에서는 니켈, 알루미늄, 철, 구리, 기타(실리콘과 티타늄)코팅에서는 철의 용출량이 높게 나타났다.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2005년도 추계학술대회 논문집
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• pp.185-188
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• 2005

With the development of digital technology and the advent of the concept of well-being, kitchen will be worked as the center of housing and turn into multi-functional space. So a research is requested to consider the users' needs for kitchen based on their life characteristics. The purpose of this study is to find out housing lifestyles, and to search and analyze users' needs for kitchen planning according to their lifestyles. And then plans for kitchen design are suggested. The findings are as follows. (1) Housing lifestyles of users living in apartment are categorized into the type of network and trial & development, pursing the new environment and technology, the type of high quality and convenience, seeking the way to make housework easy and comfortable, the type of housework oriented and the type of unspecification. (2) The type of network and trial & development requests home automation, confrontation layout of counter-top, the type of high quality and convenience requests enlargement of kitchen space, the newest appliance and kitchen island, the type of housework oriented requests the efficiency of space utilization with a counter-top style table, and the type of unspecification asks space for study and office work. All of the types have needs for water use space, larger storing space and a Kimchi refrigerator.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년도 춘계학술발표대회 논문집
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• pp.339-344
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• 2008

The purpose of this study was to find out the residents' perceptive opinions of apartment housing environment and to contribute to develop a apartment unit plan in Daejeon City. This research was performed by a questionnaire survey method, 464 data was collected from apartment residents lived in about $85m^2$ unit with 3 rooms and the apartments was limited to the complexes within 3 years at Yuseong-gu and Seo-gu. By analyzing those data, findings are as follows: 1) Residents thought living room, kitchen and bathroom were importment space in a unit plan. They needed a storage function in an entrance and a intermediate room, and Anbang(materbed room) so did. L-DK plan type was very preferred. 2) Sub-kitchen was needed for a refrigerator of Kinch, the location of it was realted to a main kitchen and a uitility. the third room was needed for library, home office and storage space. 3) The enlargment remodeling of balcony was showed livingroom balcony or personal bedrooms at the time of occupancy. They needed the balcony near a kitchen or an utility to equip a storage facility. And residents were preferred to their taste rather than a choice of interior concept package services.

• 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.

• 한국조리학회지
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• 제20권5호
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• pp.43-51
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• 2014

The purpose of this study is to assess the sanitation level and purchase behavior of fishery products, and to identify management conditions of bad smell from cooking fish at home as perceived by housewives in a metropolitan area. Frequency analysis, descriptive analysis, and cross-tabulation analysis were employed as statistical techniques for current study. Total 270 were collected from housewives. The statistical variables included the kinds of cooking oil and the age of housewives, the types of hoods for fish roasting, the types of covers for fish grills, the number of family, the ventilation methods, and the maintenance of kitchen utensils based on family incomes, and they showed statistically significant differences(p<.05). Furthermore, the housewives whose sanitary cognition level for fishery products was high, the housewives whose level of purchase attitude was relatively high, and the housewives who utilized specialized kitchen utensils demonstrated statistically significant differences(p<.05). It resulted from the assessment of such actual conditions as difference of culinary environment according to the sanitation level of fishery products, the level of purchase attitude, and whether the housewives utilized special kitchen utensils or not. The more efforts were proved from those who had the intentions for improvement of an amenable culinary environment at homes, according to the higher income obtainers, the smaller nuclear family, the younger generation, whether the housewives utilized special kitchen utensils or not, and those who had the higher sanitary cognition level of fishery products. The above results were derived from an individual lifestyle or a dietary lifestyle, but eventually this seems to be related with the propensity and values hierarchy of individuals.

• 한국조리학회지
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• 제1권
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• pp.5-23
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• 1995

Management of kitchen is consist of various management factor, for instance, physical resources, financial resources, information resources, and human resources. Because these kind of resources determine efficiency of kitchen management, human resource management is important aspect of kitchen operation. In this paper of view, recently human resource management has been considered by kitchen manager. Kitchen Managers who are interested in human resource, focus on efficiency. Also human resource management underlined not only efficiency, but interrelationship of emplyee. Today, considering with the environment of management, operation of kitchen is important section on hotel management in relation to the profit of it. In the future, therefore kitchen will be strategic profit center on hotels. According to in this tendency, as profit business center kitchen assumed a aspect of efficiency mechanism. This thesis aimcs to point out the actual status of human resource management in the hotels, and suggests the improvement there of by analyzing the system. This research is organized into five sections. section one introduces its objectives. scope and mothodology. Section two provides the theory of human resource management on the kitchen of hotels. And section these analyzed about the factors of human resource management. Section four, suggests the alternatives of the improvement on human resource management, section Five describes the conclusion of this thesis. Today, importance of human resource is viewed multipoint aspects in relation to efficiency of organization and interrelationship of employee, especially the arrangement of human resource is fairly handle and allocation of the human resource and personal appraisal. On the other hand, human resource managers have to be responsible for the cost control and customer's attraction by developing human resources. In order to advance human resource management on kitchen of hotels, following alternatives are considered with efficiency of management and interrelation of employee. The first, the manager of hotels has to consider the passive support of development of human resource. The second, the manager of hotels should develop the various training program for the extonsive ability of employee. The third, in order to improvement of human resource management, manager should establish the system for human resource management view of efficiency and employee's interrelationship.

• 건축역사연구
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• 제8권4호
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• pp.81-94
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• 1999

The purpose of this study is to interpret a house as material into culture. Main method is an ethnographic interview with dwellers as a part of a participant observation, a kind qualitative study. Significantly two different types of folk housing are discovered in East and West areas of the Cheju Island. In the East, kitchen itself forms a separated building, Jeongji-gori, whereas in the West, kitchen is within a main building, An-gori. Different type of kitchen is formed by the different family system. While independent family system of son and father selects a separate kitchen building as a general rule of Cheju Island, an extended family system between father and son selects same kitchen, Jeongji-gori, in the east area. Natural environment of infertile soil of east area makes family work together and eat together. Inner space of the kitchen building is utilized not only in cooking but also in eating, working, and sleeping. In order to explain folk house type, a 'culture area' concept is suggested. The interrelated 'cultural type' of architecture behind a physical surface 'type' is suggested as a new typology.