• 품질경영학회지
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• 제37권2호
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• pp.58-67
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• 2009

Customer Satisfaction Management(CSM) is becoming more common and the importance of measuring the CS Index(CSI) is getting higher and higher. Furthermore, the existing CSI have many problems in view of the link between enterprise result and those indecision, which could not explain the links clearly. Therefore, NPS(Net Promoter Score) index have been developed by Fred Reichheld and the NPS shows up rapidly and attract attention. In this paper, we provide conceptual frameworks on the links among the latent variables(total CSI, elementary CS and the referral) and propose more effective and practical index between CSI and the "would recommend" index through testing the Structural Equation Model(SEM) on "CSI${\leftrightarrow}$would recommend${\leftrightarrow}$referral".

• 대한가정학회지
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• 제33권2호
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• pp.187-195
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• 1995

The objectives of this study were 1) to find the value and stress for the house work in the kitchen, 2) to predict the demand for the kichen furniture according to socioeconomic classes of Seoul residents. Questionnaires were administered to 1940 homemakers in Seoul The major findings were as follows : There were significant differences in demand for kitchen furniture according to socioeconomic slasses. The upper-lower class residents preferred a higher cost furniture of U shaped work center The middle - middle class residents wanted the free standing type furniture of L shaped or kitchenette type. The middle-lower class residents preferred a lower cost furniture of U shaped or kitchenette type.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2002년도 춘계학술발표대회 논문집
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• pp.105-110
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• 2002

This study aims for the research of the local circulation in a kitchen to minimize the kitchen work load and to produce a more efficient kitchen system. This study analized the real behavior and circulation in the kitchen area and this focused on the kitchen of the working women in a dual-income family. Through the analisis, this study raised an idea that the work in the kitchen area is not in sequence, but random while the tradition idea of the kitchen system is arranged by cooking programe. Therefore, this became a reason to increase the kitchen work load ratter than the layout of the kitchen system, the cooking style and menu affected on the more kitchen load. To reduce the kitchen work load, the designeer should shorten the circulation in the kitchen area. And this is possible through the decrease distance between the sink and a kiting zone and through the wide kitchen table which is between the sink and a kiting zone.

• 한국실내디자인학회논문집
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• 제22호
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• pp.3-15
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• 2000

The purpose of this study is to develop furniture design for the apartment based on the market research of furniture and interior design, and the survey on the design preference of hte apartment residents. The apartment furniture in living rooms, bed rooms and kitchens are designed according to the design concepts of preference image of apartment sizes: that of mid-size apartment(34pyung type) is Natural Modern image, large-size(59pyung type) is Korean Modern image, and extra large-size(81pyung type) is Classic Modern image. The living furniture is designed smaller in order to use the space flexibly, and the built-in furniture of bed rooms is designed simply like the wall of a room to be felt larger, basically. The furniture in kitchen is composed of the storage zone by high cabinets and the display zone by open shelves.

• 산업공학
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• 제15권1호
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• pp.82-88
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• 2002

A study was conducted to develop user-centered kitchen furniture and workspace to reduce fatigue and to prevent housewives's disorders such as low back pain and musculoskeletal disorders from housekeeping activities. A questionnaire survey and interview were performed on 150 households those live in 32Pyung-type($105m^2$) apartment in Seoul vicinity. Also actual housekeeping activities for 24 hours were video-taped for further motion analysis. Results of the study revealed that housewives complained the inconvenience and small size of storage space, and worksurface height as the most important problems to be considered for redesign. And they responded, if feasible, sitting is preferred over standing while they are working. After adapting a sit/stand chair in the kitchen, a physiological experiment measuring heart rate(HR) and oxygen consumption($VO_2$) as response variables was conducted to examine the effects of sit/stand chair in reducing physiological demand during housekeeping activities. The results showed that working on sit/stand chair reduced energy expenditures by maximum of 30% and 31.0% in terms of HR and $VO_2$, respectively. Also rearrangement of kitchen structure based on motion analysis showed that walking distance during daily housekeeping activities can be reduced by 5.5% on the average. Hence, it is concluded that adapting a sit/stand chair in the kitchen could reduce fatigue and occupational disorders of housewives from extended housekeeping activities.

• 조명전기설비학회논문지
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• 제24권1호
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• pp.9-18
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• 2010

본 연구에서는 고령자주택의 조명실태를 알아보기 위해 고령자만이 거주하고 있는 주택 50가구를 대상으로 실태조사를 실시하였다. 그 결과는 다음과 같다. 첫째, 고령자가 느끼는 주택조명의 밝기는 거실과 부엌은 보통정도이며, 침실과 화장실은 조금 어두운 것으로 느끼고 있었다. 그리고 주택조명에 대한 만족도에서는 대체로 보통이상으로 만족하고 있었다. 둘째, 고령자주택의 조명환경 문제점은 밝기와 관리라고 생각하며, 조명환경 개조 시 밝기와 설비의 노후를 고려하였으며, 개조 시 밝기에 가장 중점을 두기를 원하였다. 셋째, 조명의 사용방법은 침실과 화장실은 전반조명만의 사용이 압도적이며, 부엌은 전반조명과 국부조명의 병용이 압도적이다. 거실은 전반조명만을 사용하는 경우가 많으나, 전반조명과 국부조명을 병용하는 경우도 약 4할을 차지하였다. 그리고 광원의 사용을 보면, 침실과 거실에서는 주로 형광등을 사용하며, 부엌과 화장실에서는 국부조명의 광원으로 백열등을 사용하였다. 넷째, 침실의 평균조도는 104.17[lx], 평균균 제도는 60.22[%]이며, 거실의 평균조도는 116.15[lx], 평균균제도는 51.48[%]이며, 부엌의 싱크대 평균조도는 236.40[lx], 식탁의 평균조도는 160.73[lx], 화장실의 세면대의 평균조도는 109.81[lx], 변기의 평균조도는 74.33[lx]로 나타나 대체적으로 기준보다 어둡다.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2007년도 학술발표회 논문집
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• pp.316-320
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• 2007

도시지역은 인구, 건축물 등이 많이 밀집되어 홍수가 발생하였을 때의 인명 및 재산피해에 대한 잠재적인 위험이 매우 크다 할 수 있다. 도시지역 홍수피해 정도는 침수심에 따라 크게 좌우된다. 침수심이 얕은 경우에는 지하실 및 빈 공간으로 유입되어 피해를 발생시키고, 침수심이 높아짐에 따라 건축 구조물적 피해뿐만 아니라 전기 시설, 전자 제품, 부엌 시설, 가구, 개인용품 등에 대한 피해가 현저하게 증가한다. 그러므로 침수 피해를 방지하고 경감하기 위해서는 어느 지역에 얼마나 침수가 발생하는지를 분석해야 한다. 본 연구에서는 GIS를 이용한 침수심 산정 방안으로 다음 사항에 대해서 검토하고자 하며, 각각의 장단점과 지역 상황별 침수심 산정방안을 제시하고자 한다. 본 연구과정에서 제시된 침수심을 산정하기 위한 방법은 향후 도시 지역에서의 배수 시설의 설계 및 운영의 문제, 침수 예상도의 작성 및 각종 홍수 예경보 수립에 기여할 수 있을 것으로 판단된다.

• 디자인학연구
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• 제11권
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• pp.72-81
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• 1995

본 연구의 목적은 아파트 공간에 남아 있는 한국의 전통 실내공간 및 구성 요소를 조사해보는 것이다. 이를 위해 관련문헌을 고찰하고 52가구의 아파트를 선정하여 방문에 의한 설문조사와 현장조사를 하였으며 그 결과는 다음과 같다. 첫째, 공간의 배치 및 구성은 현관-거실 및 식당-방-안방의 서양적 평면보다 현관-방-거실 및 식당-안방의 한국전통공간에서 기인한 평면이 선호되었다. 둘째, 공간의 특성은 한국 전통공간의 여러 특성 중 거실-방, 거실-식당, 식당-부엌 사이의 공간 디자인에서 개방성과 폐쇄성을 찾아볼 수 있었다. 셋째, 난방의 종류는 전체 라지에타 방식에서 전체 바닥 난방으로 변화하였다. 또한 공간구성 요 소 중에서 바닥은 온돌마루와 장판이, 벽은 벽지가, 천장은 방에는 평 천장, 거실에는 가운데가 매립된 천장이 선호되었고, 창문은 특히 안방의 경우 전통적 창살 문양을 선호하였다

• 대한지역사회영양학회지
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• 제25권3호
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• pp.204-213
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• 2020

Objectives: This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude. Methods: During April 2018, an online survey was conducted on young adults of single-person households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared. Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was "being able to have a meal with others". Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.