• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.61-64
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• 2005

The purpose of this study is developing basic module of kitchen furniture design by considering the dimensions of work-surfaces, such as the size of worktable and the length of the kitchen furniture based on the physical size of a human scale and the behavior in the kitchen and the size of goods. In conclusion, this study develops a basic module of the kitchen furniture and suggests the new dimension for the kitchen based on the human scale and demand for the kitchen goods thus, it is expected to use it as a basic data for the kitchen space study and kitchen furniture industry.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 춘계학술발표대회 논문집
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• pp.71-74
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• 2006

The purpose of this study was to examine preference for the planning components of kitchen according to residential characteristics. The questionnaire survey was adopted in this study, and 184 cases were used for data analysis. The questionnaire consisted of condition and preference in size, location, and layout of kitchen, remodeling elements, and satisfaction with kitchen. Frequency, percentage, and mean, correlation, x2-test, and ANOVA were used for data analysis. Subjects preferred the kitchen of size $4{\sim}5$ pyung. And they tended to prefer the kitchen located the inside and 6th shape-separated kitchen from dinning area. The findings showed that the preference of the planning components of kitchen according to residential characteristics was not distinct except housing size.

• 한국실내디자인학회논문집
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• 제21권1호
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• pp.170-176
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• 2012

Korean living culture raised the users' needs for sub-kitchen. In the traditional Korean house, there was large space related to kitchen area for preparing food and stock big and bulky housing stuffs. As apartment housing became dominant as Korean dwelling, sub-kitchen has been planed in the balcony that is not included in the sales area. In this study, the case of the apartment housing in Esiapolis, Daegu was analyzed. To plan the user-oriented sub-kitchen, the consumer research was carried out. Consumers needed a pantry, more storage near the kitchen, and wanted to place washing machine and washing stand in a sub-kitchen. Sub-kitchens were planed to meet those consumers' needs. Through this case study and former studies analysis, sub-kitchen's function unit was derived: wash, storage, auxiliary work. By combining each function unit, sub-kitchen was classified into 3 types, wash & auxiliary work, wash & storage, and wash & storage & auxiliary work. For each sub-kitchen type, components of function units, available layouts, and minimum size were recommended.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.52-55
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• 2005

The purpose of this study is to analyze space size in the apartment unit plan towards optimal space configuration in order to offer the helpful information to housing designers. For this, we analyzed 432 samples using the Excel 2003 program. The major results of this study are as follows. 1) as the unit size gets bigger, the proportion of the usable area is increased. 2) as the unit size gets bigger, the number of spaces is increased and spaces are divided although they have the same function. 3) living room has the highest proportion in each unit, master room and kitchen are followed. 4) the proportion of living room, kitchen and entrance hall is not fluctuated while that of bedroom and bathroom is decreased. 5) there is a big gap between maximum size and minimum size of kitchen, entrance hall, bathroom and dressing room.

• 대한가정학회지
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• 제43권4호
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• pp.17-30
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• 2005

The Purpose of this study was firstly to identify the living characteristics of apartment residents in relation to the behavioral patterns in the kitchen and utility space and secondly to present the basic material necessary for planning the kitchen and utility space of future desirable apartments with consideration for resident usage. The findings are summarized as follows : 1) Behavioral patterns in the kitchen and utility space were classified as personal life, family with harmony, talking with visitors, caring for children, cleaning, cooking, and keeping and connecting. 2) Behavioral patterns in He kitchen and utility space showed patterns on personal life, family with harmony, and talking with visitors and were used in the kitchen including the dining room. 3) As the required kitchen size and sink arrangement varied according to the kinds of furniture appliance, plan for the kitchen wok is very necessary.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2001년도 학술발표대회논문집
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• pp.89-97
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• 2001

The purpose of this study is to provide basic information far planning Dinning-Kitchen storage space. The self-administered questionnaire method were used for this study. The result were analyzed SPSS package program. The major findings were summarized as follows: The size of apartment was related to satisfaction of Dinning-Kitchen storage furiture and was related to storage usage.

• 한국가구학회지
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• 제19권4호
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• pp.260-272
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• 2008

The recent concept of kitchen is likely defined as "Kitchen Culture" including the function of living room where all families make a conversation as well as a dinner, and it is becoming another type of the residential environment, deviating from the stereotype as only cooking area. Particularly the comfortableness of living room is closely associated with a receipt function of kitchen, and the sort & dimension & size of furniture and diversity of shapes playa more meaningful role for improving our life standard & comfortableness compared with the past, nevertheless this receipt study is carelessly handled in the first phase of construction. This Study is focusing on understanding the modern concept of kitchen where the open space concept is being introduced as more reasonable space concept, and on suggesting a solution for receipt-function of the modern kitchen concept connected with "L-D-K (Living room - Dining room- Kitchen)" space idea. In the Chapter 2 the concept of receipt and function of kitchen, the wide variety of kitchen utensils was checked up, and in the Chapter 3 the change of trends of kitchen area & receipt space was considered, and finally in the Chapter 4 the modern concept of kitchen was presented, by instancing overseas examples with receipt planning. As a consequence, the alternative of the receipt in the modern kitchen is to install an Ireland table or another type of receipt-available table (lower furniture) in the dead space between kitchen & living room for motivating smooth communication and convenient receipt, and that is the trend nowadays. Kitchen desires a rapid change. Through this kind of study it should be more researched that kitchen is not an independent space any more and lies in the mutual connection of L-D-K.

• 대한가정학회지
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• 제46권8호
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• pp.135-147
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• 2008

This study was to identify the spatial and functional characteristics of kitchen and utility space plan in apartment housing. For this purpose, spatial arrangement and function of kitchen and utility space were analyzed according to the size of apartment unit. The results of this study were as follows; 1) The level of spatial separation among living room, dining room, and bedroom is higher in large-sized apartment. And diverse plans were applied for the kitchen of large-sized apartment. 2) To find out functional characteristics of kitchen space, furniture arrangement was analyzed. The I-type kitchen furniture is dominant for small-sized and medium-small apartment, and L-type furniture for medium-large and large sized apartment. 3) For most of the unit plans utility space is located on the balcony outside the kitchen. 4) Sub-kitchen and laundry are major function of utility space, but in case of balcony extention, the function of utility space is minimized. Recent plans for apartment housing shows various spatial arrangement and functions for kitchen and utility space.

• 한국주거학회논문집
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• 제14권3호
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• pp.101-108
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• 2003

Kitchen has been an essential space and plays an important role in the house regardless of culture and regional differences. However, due to social and economical changes, kitchen is no longer used only for preparing food and dining which seem to be a traditional function. The purpose of this study is to investigate the additional functions of the kitchen and figure out the related variables. The survey method was used to collect data from 321 housewives living in the apartment sized over 99$\textrm{m}^2$(30 pyung) in Ulsan. The data were analyzed by SPSS/$PC^+$ with frequency, percent, and chi-squared test. The results of this study were: (1) Kitchen was now used for eating snacks(45.6%), keeping household account(42.5%), and chatting(41.6%). (2) Homemakers wanted to do laundry such as ironing, drying clothes, and folding clothes in the kitchen. However, there were several activities(i.e., grooming, rest and taking a nap, exercise) they do not want to do in the kitchen. (3) The variables which related to the additional functions of the kitchen were size of the apartment, age, and level of education. The findings of this study imply that there must be design considerations for chatting and keeping household account such as providing tables and comfortable chairs. In addition, new counter layout types should be developed based on needs of additional functions and related variables.

• 한국주거학회논문집
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• 제9권1호
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• pp.87-97
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• 1998

The objectives of this study are to classify kitchen appliances, to identify the possession of present kitchen appliances, and to predict the future need for appliances of Seoul residents. Data were collected through self-administered questionnaires for this study and the sample consisted of 540 households. The results of this study were as follows : The kitchen appliances were classified into the six catagories as major appliances, portable electric appliances, knives small kitchen utensils, cooking utensils, and cookers. There were significant differences in the present possession of kitchen appliances among socioeconomic classes, family life span, housing size, and housing types. And the respondents wanted to possess dish washers, garbage disposals, green grinders, herb electric pots, yogury makers in the future.