• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• International Journal of Human Ecology
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• v.4 no.1
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• pp.15-23
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• 2003

Jeju-do is a volcanic island located off the shore of the Korean peninsula facing the Pacific Ocean. The traditional housing styles of the Jeju Province, therefore, reflect the impact of these natural backgrounds and reveal different housing styles that are distinctive from those of mainland Korea. The purpose of this research is to analyze the peculiarities of the Ondol (floor heating system) and the kitchen space of traditional housing of Jeju Island in terms of lifestyles. This study shall employ two research methods: a literature review and field survey methods. The literature review shall focus on the observations of characteristics noted in previous studies of Jeju's private houses. The field survey shall employ field survey and interview methods originating from the ethnography of the culturological-anthropologist approach. (1) The Jeju-do Ondol system is a “Weibang-eudul” system which means one Gudul per fire hole. (2) The definition of terms for Gulmook show variations depending on the various regions on Jeiu-do. (3) Major facilities in Jeongji include Gulmook, Sotduck, and Busup. Gulmook is a heating facility and Sotduck refers to a cooking facility; Busup refers to a combination of heating, cooking, and illuminating facilities.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.187-211
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• 2002

The purpose of this study was to examine the personality change of rooks that would possibly result from kitchen environment. It's basically meant to determine the relationship of environment to personality, by investigating how cooks felt about their own personality before and after working as a cook and conducting a self-diagnostic personality test based on theories on kitchen environment and personality. The subjects in this study were the cooks who served af top-rated hotels in Seoul, and the survey was carried out from April 8 through 12, 2002. The collected data were encoded and analyzed with SPSS 10.0 program. To identify the characteristics of the subjects, frequency analysis was implemented, and reliability analysis, T-test and ANOVA were employee. To verify the reliability of the questionnaire items, Cronbach's Alpha that represented internal consistency was calculated, and factor analysis was fulfilled to minimize related variables about cuisine environment and eliminate irrelevant ones. The findings of this study were as below: Out of total 27 cuisine environment variables, 22 ones boiled down to six factors. Factor 1 was conflicts, and factor 2 was job performance. Factor 3 was work, and factor 4 was environment. Factor 5 was facilities, and factor 6 was social. To make better cuisine environment each and every part of kitchen environment that affects cook personality should be improved, and further, what causes employee turnover should be eliminated. In the future, there is a need for broader research effort that could cover more extensive region and a wider variety of subjects other than cooks at the top-rated hotels.

• Journal of Families and Better Life
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• v.23 no.6 s.78
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• pp.1-13
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• 2005

The aim of this study is to investigate the housework space viewed from housewives and husband in dual-earner families. For this study, depth-interview method were used to collects the data. The depth-interview were conducted on the eight heusewives and two husbands in dual-earner families in Jinju and Gwangju in April 2005. The narratives were then analyzed to discover the demands of the kitchen and laundry room. The major results were as follows: 1) Dual-earner families want the kitchen design is they can share housework with their spouses, such as kitchen facing the front side of the floor plan and island counter. In addition, they want spacious, adjustable(flexible), visible storage to enable the housewives to work with their spouse efficiently. Space for Kimchi refrigerator should be considered in the kitchen. 2) They want the noise-free laundry because the interviewers did their laundry work in the night time. Also, they want a multi-purpose laundry mm where machine washing, hand washing, drying and ironing can be done. In addition, for hand-washing wives and husbands, specific space and facilities where they can hand washing on stand posture were needed.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2003.11a
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• pp.159-164
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• 2003

Cohousing is communities balance the traditional advantages of home ownership with the benefits of shared common facilities and ongoing connections with your neighbors. It is characterized by private dwellings with their own kitchen living-dining room etc, but also extensive common facilities. These cooperative neighborhoods are one of the most promising solutions to many of today's most challenging social and environmental concerns. The purpose of this study is suggest planning direction to cohousing as alternative house. It focuses on the planning method through case study. The result of the study are summarized as follow ; Size of cohousing is 20${\sim}$50 family. Location of cohousing is urban. Type of house is detached house+row house. Size per family is 0${\sim}$15m$^2$. Common house makes up kitchen, dining-room living-room, guest room nursery room and so on.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.75-86
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• 1996

This study was surveyed to investigate the condition and satisfaction of foodservice environment. the survey was conducted based on an instrument which was developed by reviewing previous research. The instrument was provided to 57 nutritionists at the elementary schools in Taegu area, and its contents include the standard and relevance of kitchen center, the layout type and the standard of satisfaction for the cooking equipment, washing machine, kitchen table and kitchen facilities. Data obtained from survey were analyzed by SAS. These results show that the combination layout type among four types of cooking center in the arrangement gives the highest standard of satisfaction to nutritionists. The amounts of equipment holding are related to its arrangement in the standard of satisfaction.

• Journal of the Korean Institute of Rural Architecture
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• v.17 no.4
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• pp.57-65
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• 2015

In contrast to apartments, detached houses offer the possibility of more than one entrance connecting interior and exterior spaces. This study examines the location, function, and use of second doors in detached houses in rural areas. The study employs survey and interviews conducted in 2015, focusing on 18 detached houses among 40 houses previously surveyed in 1995. In 1995, 21 second doors were found, while in 2015, 19 were found. The study led to the following conclusions. First, most houses did have second doors installed by 1995 or 2015. Second doors tended to be installed in kitchen and utility rooms. The function of second doors was most closely connected to the kitchen because utility rooms were placed adjacent to kitchens. Secondly, changes in the use and number of second doors were changes in family life cycle and composition, the need for new equipment facilities, the use of new architectural materials, and the installation of new second doors for extension of space. Finally, exterior spaces accessed by second doors tend to be a meeting of semi-interior or semi-exterior space and exterior space only. Those spaces tended to be designed for kitchen fixtures or to support kitchen activities.