• Journal of the Korean Institute of Rural Architecture
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• v.8 no.2
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• pp.80-93
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• 2006

This purpose was to explore various directions of elderly service welfare space in village community center. Data were collected 3 types that floor plans of village community centers from 24 villages, interview data of these centers use and needs from 24 aged leaders or 96 elderly. The results were as followed: 1) The floor plans of more than 50% was type IV that was composed a basic spaces(entrance, living room, two rooms, kitchen), a toilet space, a heating system space and a storage space. This type was a current basis of the rural village community centers for elderlies. 2) Elderlies used the centers at winter or out of agricultural season, and visited these to pass the time and to promote friendship among them. 3) Also they went these to take a meal together and to save down personal heating expenses. Their needs for centers were a temporary share dwelling space at winter, a maintain social relationship throughout a health, a education and a side work activity, supplying health or sports facilities, and setting up toilet space. Therefore the current centers were needed to add functions of a temporary share dwelling, a energy saving heat system and a social promoting relationship, and so these could be represented to a elderly welfare service center in rural villages.

• Journal of Families and Better Life
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• v.20 no.6
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• pp.219-227
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• 2002

This study was conducted to examine housing preferences among single-person households and to propose guidelines for housing design choices for single people. One hundred and sixty responses to the questionnaire developed by this researcher were analyzed utilizing frequencies, percentages, and t-tests. There were significant differences between single households and non-single households in various aspects of housing preferences. Differences were found in the desired type and size of housing, needed amount of space, and the importance of space itself. Single persons wanted to live in a small apartment, about 83.45$m^2$ (25.29 pyung) size. They consider the bathroom and the master bedroom more important than the living room and kitchen. They prefer to have specifically function-oriented rooms such as shower, home office, computer room, exercise room, or leisure space. Single persons consider information-technological facilities within an apartment very important. They would like to adopt automatic and electronic technology in the house, such as optical communication network, automatic air-cleaning system, and internet TV. Housing preferences differ significantly according to socio-demographic variables such as gender and age. I propose in this study a small-sized, information-, high-tech- and leisure-oriented design that corresponds with the actual housing preferences of the single-person households.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.477-492
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• 2003

The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.139-154
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• 2015

This study examined the causal relationship between work environment and job satisfaction/turnover intention through statistical analyses using the statistics programs SPSS(18.0) and AMOS(18.0) of over 268 business owners operating small sized Chinese restaurants in the Busan and Gyeongnam area. Research results found that among the business owners of small sized Chinese restaurants, 130 were owner/chefs (48.5%), 63 engaged in hall serving (23.5%), and 75 were in delivery (28.0%). It was also found that while the physical environment had a positive effect on work pride and economic satisfaction, sale stress had no effect on work pride and economic satisfaction. In addition, the physical environment and mental labor environment showed a positive effect (+) on turnover intention, although job satisfaction (work pride, economic satisfaction) showed a negative effect (-) on turnover intention. Such result leads to the conclusion that for business owners of small sized Chinese restaurants, sale stress experienced during the course of business serves as a factor weakening job satisfaction while increasing turnover intention to a greater extent of the physical environment (kitchen facilities and hall facilities). Thus, it seems that practical business training, such as service training, is a greater necessity for business owners of small sized Chinese restaurants, as opposed to an improvement of restaurant facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Journal of the FoodService Safety
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• v.4 no.2
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• pp.55-59
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• 2023

The purpose of this study is to evaluate the effectiveness of hygiene and nutritional management and education in the kitchen for youth facilities registered at the center. For this purpose, hygiene and nutrition management checklist scores, satisfaction and participation rates for each training, and diet use rate were checked on a quarterly basis. Hygiene and nutrition management scores increased every quarter, with the average score in the fourth quarter reaching 89.9 points. The participation rate in youth education was high at 86.4%, and both youth and staff education showed a satisfaction rating of 4.8 points. The usage rate of the adolescent diet was 65.4%. Based on the research results, the effectiveness of visiting guidance and education was confirmed, and future direction of center operation was suggested.

• Korean Journal of Heritage: History & Science
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• v.43 no.2
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• pp.60-81
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• 2010

Jeju Island, in Korea, shows many characteristics that are differentiated from the rest of Korea. Its culture is rooted in mythology which advocates a egalitarian, rather than hierarchical, social structure, the place of women in the home is relatively high, and the formation of buildings, the separation of cooking and heating facilities, and the living format of residential homes is dissimilar. These disparities in culture indicate that Jeju Island's heritage was not formed only from influences from the North, but also from other places as well. To fill in the blanks, residential homes in Jeju Island were compared with those scattered throughout the East China Sea, which connect the southern coastline of the Korean peninsula and Jeju Island. The regions encompassed by the East China Sea, sharing the Kuroshio current and a seasonal wind, can be considered as one cultural region integrating cultural aspects from the continental North and the oceanbound South. The unique characteristics of southern culture as seen in southern residences was examined through an investigation of the sacred places in which gods were considered to dwell. First, the myths of these areas usually concerned with the ocean, and a sterile environment made sustenance impossible without a dual livelihood, usually taking on the forms of half-farming and half-fishing, or half-farming, half-gardening. Although family compositions were strongly matricentric or collateral thanks to southern influence, a patriarchical system like those found in the North were present in the upper classes and in the cities. Therefore, residential spaces were not divided based on age or gender, as in hierarchical societies, but according to family and function. Second, these areas had local belief systems based on animism and ancestor worship, and household deities were closely related to women, agriculture and fire. The deities of the kitchen, the granary and the toilet were mostly female, and the role of priest was often filled by a woman. After Buddhism and Confucianism were introduced from mainland Korea, China and Japan, the sacred areas of the household took on a dual form, integrating the female-focused local rites with male-centered Buddhist and Confucian rites. Third, in accordance with worship of a kitchen deity, a granary deity, and a toilet deity led to these areas of the home being separated into disparate buildings. Eventually, these areas became absorbed into the home as architectural technology was further developed and lifestyles were changed. There was also integration of northern and southern cultures, with rites concerning granary and toilet deities coming from China, and the personality of the kitchen deity being related to the southern sea. In addition, the use of stone in separate kitchens, granaries, and toilets is a distinguishing characteristic of the East China Sea. This research is a part of the results gained from a project funded by the Korea Research Foundation in 2006.

• Journal of Families and Better Life
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• v.23 no.2 s.74
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• pp.37-47
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• 2005

Korea is having entered the Ageing Society since 2000 and expected to be the Aged Society by 2019. Proliferation of the nuclear families, attitude shift of supporting the senior people and higher participation of married women in public life as well as the steadily increasing senior population have caused the need for development of the facilities or housings for the senior people. This study is based on the assumption that the congregate housing as one of the options for those senior people who are healthy enough do not need the nursing home. For the questionnaire survey, the preference of 500 Korean pre-senior people on spatial planning elements of units for the senior congregate housing was investigated. The collected data are analysed using SPSS 10.0 for Windows to deduce frequency, percentage, average, Chi-squared test with cross-tabulations. The results of this study were as follows; Most of respondents preferred to the size of 11-15pyung(for single), 21-25pyung(for couple). The type of spatial composition was preferred one-room type(for single), 1-2 bedroom type with kitchen (for couple). And they preferred L/DK type. Also, they preferred furnished units not to bring their own furniture when relocating to the senior congregate housing, which was somewhat different result from previous studies. There were significant differences between preferred spatial planning elements and gender, income, and level of education.

• Journal of Families and Better Life
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• v.33 no.6
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• pp.65-75
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• 2015

This study aimed to analyze the preliminary data to increase the residents' satisfaction of mixed-generation house-sharing. For this purpose, we examined the recognition and demands of different generations and compared the differences. The participants were 50 elderly and 100 young people living in Seoul. The data were analyzed using SPSS statistics. The key findings are outlined below; 1. Most of the young people in our sample got to know about the house-sharing via various routes, but this option was not well known to the elderly. The interest in living in a house-sharing situation was higher among the young people than among the elderly. The reason why people were uninterested in house-sharing was their comfort in living alone. 2. Secure personal-space privacy and the choice of a housemate were regarded as the most important considerations in house-sharing by the young and the elderly, respectively. Young people anticipated a division of housework and the elderly were worried about communication with the younger generation. 3. Expected benefits tended to be higher in economic aspects for the young and in psychological aspects for the elderly. The elderly responded that they would be willing to share the kitchen and living room with the younger generation. Young people demanded necessary living facilities such as a laundry room and a community area with the elderly. The majority of the respondents from both generations said they would be able to solve problems through communication. In conclusion, public relations are needed to increase interest in house-sharing. The elderly and young should understand its purpose and treat each other as family members, not as house owners and tenants. There should be a manager who can coordinate the residents.