• 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.

• 한국조리학회지
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• 제13권1호
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• 디자인학연구
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• 제18권4호
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• pp.247-256
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• 2005

본 연구는 노인주거시설 단위주호의 부엌을 대상으로 하여 사용 실태 및 거주자의 요구를 조사한 것이다. 지금까지의 노인주거에 관한 연구를 보면, 포괄적이고 대안적이어서 자세한 차원의 노인주거생활에 대한 연구로는 부족했다. 그러므로 노인에게 적합한 한국형 노인주거의 부엌 계획을 개시하고자 한다. 이에 따라, 우리는 대표적인 노인시설 4곳을 직접 방문하여, 독립적으로 또는 공동으로 시설에 거주하는 65세 이상 건강한 노인을 대상으로 하여 조사가 진행되었다. 4개의 시설에 각각 2단위주호를 방문하여 총 8개의 부엌을 조사 하였고,조사대상자의 단위주호의 공간계획과 부엌가구의 디자인을 살펴보고, 실측하였으며 또한, 조사대상자의 만족과 선호 그리고 부엌사용에 관한 설문조사를 실시하였다. 조사한 결과, 시설에서 제공하는 식사서비스를 이용하는가에 따라 부엌의 이응정도와 사용방법 지 차이를 발견할 수 있었다. 식사서비스를 이용하는 거주자에게는 차나 다과의 준비를 위한 공간만이 필요함을 알 수 있었고 단위주호 내에서 직접 식사를 하는 거주자는 좀 더 큰 수납장과 다용도실이 추가적으로 필요하였다. 안전과 기능적인 측면으로는 잘 디자인되어 있었고, 대체로 세탁기는 부엌 수납장에 빌트인 되어 있었는데 대부분의 거주자들은 이 것에 만족하고 있었다. 본 연구결과 노인의 거주양상과 생활방식의 차이에 관한 연구를 통한 한국형 노인주거시설의 부엌 계획을 위한 기초자료로 활용되어지기를 기대한다.

• 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.

• 한국식품조리과학회지
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• 제6권1호
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• pp.53-60
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• 1990

This survey was performed to investigate the kitchen facilities and present meal situation in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results are as follows; 1. The kitchen facilities. The number of families with old-fashioned kitchen forms a percentage of 10.8. The kitchen floor consists mainly of polyvinyl chloride materials such as monoryum and vinyl. Gas fuel is mostly used for home cooking. The families equipped waterworks and drainage system in the kitchen cover 92.6% and 85.7% respectively. 2. The present meal situation. Most of the housewives do the cooking for themselves (94.4%) and it is desirable for the health and nutrition of the whole family. The number of families that use the dining kitchen for daily meals covers 53.4%. All the family have their dinner together at most once a week. The instant foods are used frequently in the family whose housewife has a job and the family with high income.

• 한국주거학회논문집
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• 제8권1호
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• pp.87-96
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• 1997

The user's needs for the American kitchen space were studied. Especially the remodelings and the desirable changes of the rural kitchen space were examined. Pilot study was carried out by the field survey. Questionnaire with 16 open-end items had been collested bt mail in Missouris, U.S. Based on the qualitative analysis of data for 104 houses. main characteristics of users' needs for the kitchen space can be summerized as follows : 1) The residents had changed or updated materials and facilities, and had enlarged storage space to equip more cabinets. Kitchen space had been adapted to new facilities and appliances. 2) The users still wanted to have larger kitchen space, more storage space and newer floor materials. Through this study it can be concluded that users needed kitchen space to be convenient and wide enough to work.

• 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.

• 한국식생활문화학회지
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• 제9권5호
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 한국농촌건축학회논문집
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• 제12권2호
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• pp.49-58
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• 2010

This study is to clarify the actual condition of some characteristics of a public facilities and the space design of laube of Japanese 3-Kleingartens. The results of this paper is as follows: 1)There are basically all the public facility for maintenance in the kleingartens. B and C Kleingartens have the various public facilities to get the additional experience for members. 2) All the laube is a wood structure, the floor plans are all the same square types. The deck, terrace, and balcony were very useful facilities to agricultural works. 3)The basic rooms of all the laube are usual entry, storage, kitchen, dining, living, bathroom. The floor plan of A and B laube is planned by a closed kitchen, C laube is a living kitchen. The living room of B laube is a variable space, to separating or unity room possibly.

• 대한가정학회지
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• 제29권1호
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• pp.71-96
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• 1991

The purpose of this study was to identify kitchen space needs in regard to the architectural elements and facilities of rural houses. Three rural villages, Kum-Sung Ri, Young-San 1 Ri, and Yu-Bang 2.5 Ri were selected for this study. The present and past condition of the kitchen space was investigated by the field survey method. The major findings were that: 1) The interior floor materials of the kitchen had been changed from mostly mudplastered floor to linoleum, and the former low level of the kitchen floor had been lifted to the same level of the house plane. This change was made possible by the separation of the cooking from the heating system. 2) Western style kitchen, work centers and kitchen cabinets had been installed in the most of the rural houses. 3) On the basis of this study, the rural Korean kitchen space was classified into six types.