• 대한영양사협회학술지
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• 제9권3호
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• pp.219-232
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• 2003

The purposes of this study were to assess the child care centers' foodservice facility, and to develop the kitchen facility model based on the general sanitation standards and guidelines in order to provide basic information for a plan review to build or renovate child care centers' foodservice facility. The scopes of the study include : 1) field assessment of the foodservice management practices and facilities in 8 public child care centers, and 2 private child care centers which they are subsidized from the government as public child care centers, 2) development of child care centers' kitchen facility model based on the General Sanitation Standards and Guidelines. The results of this study can be summarized as follows : 1. Field Assessment of the Child Care Centers' Foodservice Facility Average number of children in child care centers was 78.0$\pm$24.20, the average space of kitchen was 15.13$\pm$4.25($m^2$). Especially, the average space of kitchen was 18.49$\pm$4.35($m^2$) with enrollment capacity of 90～120 children in child care centers. The inventory level of most foods was relatively low except rice and kimchi. Kitchen facilities and equipments were similar to those of home kitchen and did not meet the standards of institutional practice. Therefore, the director in child care centers should recognize the importance of the sanitation management and pay more attention to the renovation of foodservice facilities as well as sanitation management practices. 2. Development of the Kitchen Facility Model based on the General Sanitation Standards and Guidelines The kitchen facility plan model with enrollment capacity of 100 children was developed based on the results of field assessment and literature review. Suggested kitchen space was 34.16$m^2$(6,100mm×5,600mm). This space was bigger than the results of field survey or precedent study, considered appropriate to implement the general sanitation standards. The main feature of the developed kitchen facility plan and model was product flow in one direction from the arrival of the raw material to the finished product in order to prevent cross contamination and to improve working efficiency.

• 한국주거학회논문집
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• 제16권6호
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• pp.47-54
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• 2005

By 2019, Korea is expected to be an aged society, age group of 65 and older being over $14\%$ of the total population, considering their rapid increase today. Also the phenomenon of population structure are accelerated by a low birth rate and long life span. This study was intended to find out the inconvenient details in houses pointed out by the elderly. This survey was taken by trained interviewers from the people of ages 65 and older living in Daejeon city. Statistical analysis was implemented from 583 appropriate data out of 624 questionnaires using (SPSS PC+ 10.0). The results were as follows. The elderly were put to inconvenience noises in room, old facility in living room and outmoded facility in kitchen and bathroom in detached house. And they were put to inconvenience the size of room, living room and bathroom and old-fashioned facility in kitchen in apartment. The stairway and bathroom in detached house and balcony, elevator and bathroom in apartment were pointed out dangerous spaces in house.

• 한국디지털건축인테리어학회논문집
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• 제10권3호
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• pp.39-46
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• 2010

Recently, in rural areas have been occurred closed school due to reduce children of people who consider educational environment. In July 2009 statistic, Closed school are ut to 3,348; sale process(61%), lease(25%), neglect(14%). Closed school are not only local community education, but also to act as cultural and historical role. First of all, it will be utilized public facilities as well as welfare facilities for local residents. In this study suggests the welfare facility where is remodelled as good case so that it will use as a data when closed school need remodeling. The main contents is as follows; it is set the slope next to the school building, a classroom is remodelled 2 triple rooms which are installed Ondol and a toilet, teacher's room is converted into the canteen, corridors are converted into the kitchen. Having good condition in the area, close school is appropriate to use welfare facility and also effective to convert teacher's space into normal space, canteen, kitchen. Finally, developed 2~5 composition type of elderly facility.

• 한국실내디자인학회논문집
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• 제38호
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• pp.250-257
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• 2003

The purpose of this study is to analyze the varying characteristic factors for residential kitchen remodeling according to contemporary life style. The subjects of this investigation are collected through questionnaire from adult residents who live in Seoul, Korea. The collected cases are analyzed by using Spss-win. By using the vaimax method on the basis of factor analysis, the satisfaction of the actual conditions is under the influence of finished materials & function, sanitary installation, layout, cooling & heating apparatus, day lighting, air conditioning, and safety. The preference of kitchen remodeling Is affected by finished materials, function, environmental equipment, and air conditioning. The Need of kitchen facility is caused by working table, refrigerator, gas range, dish apparatus, and addition function.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제10권2호
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• pp.107-115
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• 2004

In this paper, the all units of residential housing that is not legislated in facility development law are analyzed and foreign design criteria that is related to barrier-free unit housing is comparing to domestic. Through the comparison in front door, living room, bathroom, bedroom, and kitchen, this paper aims to suggest internal barrier-free design criteria. This paper is limited to internal housing which are front door, living room, bedroom, bathroom, and kitchen. Also, the objectives of facility development law are U.S, Japan, German, and in case of U.S, UFAS is established by ADA, in Japan, Heart Building law and detail standard drawing are used, in German, DIN is used. The objective of domestic case study is the latest residential housings that are built over 2003. The flow of study is as follows ; First, the internal items of residential housing are abstracted, and each item is checked in facility development law that is legislated in. Next, through comparison of domestic and foreign facility development law related to housing, common items are abstracted and detail standards are defined. Domestic residential housings are analyzed in those standards. Finally, the problems that is the result of analysis are analyzed and the barrier free design criteria is abstracted in unit housing. Also, more developed items and future study are suggested.

• International Journal of Human Ecology
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• 제4권1호
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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.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.197-200
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• 2005

Many Japanese came to Kunsan and Many Japanese houses have built there in 1900's. Korean have lived in the house according to Japanese's leaving after restoration of independence. This study is purposed to prescribe remodeling of the house by case study, through interview, survey and taking photographs. Threre are lots of changes of the location, facility and interior material of the parlor, kitchen and entrance door of the houses. After Korean dwelling at the house, all of the houses have changed according to difference of life style between two peoples, change of every aspect of life, economic factor and so on. And the one of the principal cause of these remodeling is a facility development.

• 대한안전경영과학회지
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• 제19권2호
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• pp.51-61
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• 2017

The purpose of this study is to investigate EU, UK and USA's laws and standards related to safety criteria for commercial kitchen machines. The study was based on literature survey and web surfing. The results revealed that EU has relevant directives by kitchen machines and harmonized standards according to the directives. The directives and harmonized standards are translated into the laws and standards of EU member countries, respectively. The kitchen facility relevant legal systems of UK and USA do not prescribe the safety devices or measures, but only the basic health and safety requirements. The requirements were forcefully implemented through the certificate systems such as CE(Confommite European), UL(Underwriters Laboratories), etc. Only products with CE, UL or NRTL(ationally Recognized Testing Laboratory) certificate marking can be placed on the market of EU and USA, or put into service. For achieving the certificates, all requirements regulated in the relevant standards should be met. The standards of UK and USA were presented by kitchen machines or by standards themselves, respectively. Safety devices required by the standards were also summarized by kitchen machines and their risk factors.

• 동아시아식생활학회지
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• 제5권3호
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• pp.263-286
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• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

• 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.