• 대한가정학회지
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• 제47권2호
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• pp.39-53
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• 2009

The purpose of this study was to analyze the state of Vietnamese housing in Korea. Using ethnographic methodologies, it was examined that 22 Vietnamese households in Korea in relation to their usage of housing space. The following conclusion were established; 1). Most of households had kitchen+1 or 2 bedrooms and the majority households preferred separated kitchen and living room areas. 2). Most households had a washing machine in bathroom and they regarded bathtub as not very necessary. They all preferred the bathroom with enough space for using washing machine and hand washing both. 3). Their preferred seating style was using chairs on sleeping as like in Vietnam but they preferred eating without chairs and treated large family and guest without chairs specially. 4). All of them were took their shoes off usually and preferred designated shoes space at the entrance to the house which was not used in Vietnam. 5). A Floor material of all households was vinyl on living room and bedrooms and most of them who had been using tile only in Vietnam preferred vinyl here. 6). All of households had a modified Ondol and most of them who had never been used this before preferred and they regarded as a desirable heating system. 7). They considered the kitchen as the most important housing space and the direction of housing was the one to consider when they built or buy the house.

• 한국디지털건축인테리어학회논문집
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• 제11권1호
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• 대한가정학회지
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• 제47권7호
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• pp.13-32
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• 2009

The purpose of this study was to analyze the state of housing and domestic living conditions of Vietnamese individuals in Vietnam and Korea. Using ethnographic methodologies, It was examined examined 22 Vietnamese households in Korea in relation to their usage of domestic space and also conducted the same investigation on 20 Vietnamese households in Vietnam. The following conclusion were established; 1) The majority of households in both countries preferred that the kitchen was close to the dining room and living room while a kitchen door was not deemed as necessary. 2) In Korea, washing machines are used in the bathroom space, while in Vietnam they are used outside or in a specially designated space. 3) The most uncomfortable aspect of home life in Korea was having the bathroom and toilet in the same space while in Vietnam they are separately spaced. It is recommended that house plans with separate bathroom and toilet area be made available for Vietnamese migrants. 4) Chairs were used in the sleeping area for eating, especially if guests were present, but the floor space was also used for eating. 5) Tile is a typical floor material in Vietnam while vinyl is popular in Korea. However, migrant workers were comfortable with both materials. 6) All 20 households didn't have any heating system in Vietnam but most migrants preferred a modified Ondol in Korea. 7) Most migrants took their shoes off while inside the house in Vietnam and Korea. Furthermore, the majority of households didn’t have any designated shoes space at the entrance to the house in Vietnam and most were satisfied with the same situation in korea. 8) Most households in Vietnam and Korea preferred to decorate their living room with various things or as a place of worship to their ancestors. The direction of house was an important element when deciding to buy or building houses in both countries.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• 한국조리학회지
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• 제6권3호
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• 대한인간공학회지
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• 제29권3호
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• pp.311-320
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• 2010

This study aimed to examine the development and characteristics of the workers with upper limb musculoskeletal symptoms and disorders and to analyze the upper limb musculoskeletal symptoms and disorders for its relationship with the individual socio-demographic characteristics. This study investigated the effect on the limitations of physical activities using standardized surveillance tool and clinical diagnosis. Musculoskeletal symptoms and the limitations of physical activities were examined. The clinical diagnosis of musculoskeletal disorders were carried out by physical examination, radiological examination and electromyography-electroneuronography for 22 workers in kitchen hood assembly process and 50 workers in toggle process of leather product manufacturing. The proportion of workers with musculoskeletal disorders was higher and the DASH score was also statistically higher in female and aged workers with longer working hours, longer household working hours, less leisure/hobby activity and higher physical load. Physical activities component score increased in the following order: workers in normal health, workers with musculoskeletal symptoms, and workers with musculoskeletal disorders as clinically diagnosed. Score for each DASH component increased in the following order: sports/performing arts ability, social activities, specific physical functional activities, work or other regular daily activities, work ability, psychological activities, insomnia and upper limb symptoms. The overall and each component DASH scores were higher in workers with symptoms of status praesens and of more severity, and receiving medical intervention. Musculoskeletal symptoms and disorders are associated with individual socio-demographic characteristics, and DASH score for physical activities of upper limb was higher in workers with musculoskeletal disorders. Musculoskeletal symptoms and disorders have a remarkable epidemiological significance for physical activities, social activities, work or other regular daily activities, upper limb symptoms and insomnia, where work ability, sports/performing arts ability and preventive measure is needed.

• 한국조리학회지
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• 제17권1호
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• pp.78-92
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• 2011

본 연구는 호텔 주방종사자를 대상으로 멘토링 기능인 경력관련 기능, 심리사회적 기능역할모형 기능이 업무만족과 조직몰입에 미치는 영향관계에 대해 규명하고자 구조방정식 모형분석을 통해 4가지 가설을 검증하였다. 모형 적합도는 $X^2$=258.42, df= 97, Q value($X^2$/dt)=2.66, p= .000, GFI= .91, AGFI= .87, NNFI= .95, NFI= .94, RMR= .040, RMSEA= .077 등으로 조사되었다. 연구결과, 멘토링 기능의 3가지 하위요인 모두 업무만족에 정(+)의 영향관계가 존재하였으며, 조직몰입에는 역할모형기능 만이 정(+)의 영향관계가 나타났다. 이는 호텔 주방종사자에게 있어 역할모형기능을 수행하는 멘토의 역할이 가장 중요한 멘토링 기능이다. 또한 업무만족이 조직몰입에 미치는 영향관계에 대한 가설은 기각되었다.

• 대한가정학회지
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• 제45권9호
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• pp.15-26
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• 2007

Immigrant workers in Korea who have a multi-cultural background are increasing a need is arising to support them with housing that considers their housing culture. The purpose of this study is to gather information to formulate a plan of ChoSun-Tribe Immigrant Workers in Korea. For this purpose, we investigated to the usage of domestic space and the seating style of ChoSun-Tribe members in China and Korea. Ethnographic research with a questionnaire was used to analyze 16 households in China and 17 in Korea. The study results were as follows. 1. Most of the ChoSun-Tribe members in China and Korea thought that the kitchen had to be separated from other areas and also they wanted to have a large kitchen in which they can work comfortably. 2. ChoSun-Tribe members in China used a bathroom as a laundry normally while and ChoSun-Tribe members in China and Korea didn't think that a bathtub was indispensable in the bathroom. 3. The most uncomfortable feature for ChoSun-Tribe members in Korea was having to use a toilet outside so a toilet should be considered inside of the house. 4. ChoSun-Tribe members in China and Korea were accustomed to sitting on the floor for their living usually and ChoSun-Tribe members in China used the living room as a multi-purpose room for the family. 5. A modified Ondol system using water pipes under the floor was gaining popularity in China and was the most desirable heating system for ChoSun-Tribe members in China and Korea also. 6. ChoSun-Tribe members in China and Korea all took off their shoes inside of the house for hygienic reasons so the space for taking on-off shoes was indispensable. 7. Housing for ChoSun-Tribe immigrant workers in Korea needs to be planned with a good environment lots of sunshine and better ventilation.

• 한국식품조리과학회지
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• 제20권1호
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.293-304
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• 1999

이 연구는 대학급식소를 대상으로 HACCP 개념을 적용하여 급식되는 생.숙채류(8종류)의 매생물적 품질을 평가하고 음식의 위생적 안전성을 확보하기 위해 실시하였다. 주방의 위생 상태 평가에서 주방 바닥의 물기제거와 조리기구의 소독방법에 대한 기준 설정이 필요하였고, 조리종사자가 위생장갑과 위생적 기구사용에 대한 교육이 요구되었다. 주방의 배치에서 가열조리대와 선반의 거리가 가까워 가열 시 발생하는 열에 의해 선반에 보관된 음식의 미생물 증식 가능온도($5~60^{\circ}C$)에서 다뤄지고 있었으며 육안으로는 신선한 것으로 보였던 원재로의 미생물 수치는 총균수 $10^{5}~10^{7}$, 대장균균 수 $10^{3}~10^{6}$으로 Solberg등이 제시한 총균수 $10^{6}$, 대장균군 수 $10^{3}$을 초과하여 보다 철저한 검수와 적절한 공급자 선정이 필요하였다. 생채의 경우 씻는 과정에서 미생물 수치가 다소 감소하는 경향을 보였으나 시간 경과에 따라 계속 증가하여 배식 단계에서는 모두 기준치를 초과하였다. 숙채는 데치기 혹은 볶는 과정에서 미생물이 거의 사멸되었으나 생채와 같이 시간이 경과함으로써 미생물의 재오염이 발생하였다. 사용도구에 대한 미생물 검사 결과 행주를 제외한 배식용기, 조리원의 손, 칼, 야채절단기는 모두 Harrigan과 McCanece가 제시한 총 균수 $100\;\textrm{cm}^2$당 500미만, 대장균군 수 100 $100\;\textrm{cm}^2$당 10 이하의 안전기준치를 초과하여 개선이 요구되었다. 결론적으로 급식되는 음식의 안전을 위해 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서는 보고나, 위생적 기구 사용등을 통해 미생물의 증식방지 및 위생 관리에 노력해야 하겠다.