• 한국농촌건축학회논문집
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• 제3권3호
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• 한국산업정보학회논문지
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• 제13권3호
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• pp.16-22
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• 2008

블루투스통신 기술은 많은 전자통신시스템에 응용되고 있다. 본 논문은 블루투수통신 기술을 이용한 임베디드 시스템개발이다. 본 논문에서 개발한 시스템은 블루투스를 사용하여 주문 시스템에 적용함으로서, 기존의 주문 단계에서 종업원을 부르고, 주문하는 단계를 줄였다. 주문 단계가 줄어들었기 때문에 주문 시간을 단축할 수 있게 되었고, 손님이 직접 주문 시스템을 이용하여 메뉴를 선택하고 확인 후 주문을 하기 때문에 주문 중에 생길 수 있는 실수를 줄였으며, 종업원을 부르기 위한 소음을 해결 하였다. 그리고 주문 시스템과 카운터/주방시스템을 연결한 시스템을 구현함으로서 매출정리를 따로 할 필요가 없게 되었다.

• 가정과삶의질연구
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• 제23권3호
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• pp.17-24
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• 2005

This research examined the residents' behavior in using space, focusing on the kitchen area where there was the most change, in order to understand the transition of living culture through the ages. The following findings were obtained: 1) Today's apartment residents prefer 'Island' style which is located a separate counter and work space. Thus the kitchen m is now being recognized as a place spacious, and where the whole family can participate. 2) The usage of the kitchen is not only limited to cooking or keeping household goods but also broadened to washing, private life, happy home circle, inviting guests etc. Especially, family union or inviting guests in the kitchen is more frequent as the houses become larger, private refreshment or reading in the kitchen is proportional to income and to people living in homes where the kitchen and dining room is divided independent 3) Looking at the dietary life styles of today's apartment residents, there are more well-being type and tradition type than prosessed type. This trend is portional to the resident's standard of education and the size of the apartment, thus making a significant influence.

• 한국농촌건축학회논문집
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• 제7권3호
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• pp.46-56
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• 2005

Social welfare center is a representation agency in the local welfare system to provide the local residents with necessary services directly. The purpose of this study is to give the fundamental materials for space program in terms of planning a social welfare center by means of analyzing spatial arrangement of each section in senior welfare activity. The structure of the social welfare center should be adopted to the reality and the center of local should pay attention to enhance the quality of life in elderly. As the aspects of the programs, distinctive program should be designed. To do so, social welfare center should be adjusted to the local situation and get flexibility on operating in the local level. Each program in senior welfare activity should be connected in the spatial organization and various space should be provided in desire of elderly. So the section of dining room and medical rehabilitation is a places mostly for the elderly. Multipurpose space for the interest and leisure and the space of the senior education facility are provided in social welfare center.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 건축역사연구
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• 제33권1호
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• pp.7-18
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• 2024

Lots of educational and medical facilities were actively built along with foreign missionary activities under Korean Empire era. Paiwha Girls' High School is one of the educational facilities and at that time dormitory house was essential for recruiting girl students. Especially Paiwha's dormitory was traditional hanok style, but now an auditorium has built in its place. This study carried on to restore its hanok dormitory house based on the plan sketch which drawn Paiwha Girls' High School magazine. Through the analysis and investigation, we found some results as follows. Paiwha's Hanok Dormitory had composed of 23 dormitories rooms, management space, sanitary space, dining space, etc. In living rooms division, there are three types of rooms, and it's room was 4~5 pyung(坪) in size and using area per person was 1pyung. Besides all rooms were connected by a corridor. The structure was 5-ryang(樑) type without high column or with one high column. Looking at structure and the shape of the roof on the historic photos, it seems to be a lower roof slope than other traditional house because of reducing its weight. But its span between two columns was wider relatively.

• 대한가정학회지
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• 제25권3호
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• pp.63-82
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• 1987

This is the forth consecutive study on the 'Standardization of Measurement for Korean Kitchen Work Centers and Cabinets for Future Design Criteria'. The purpose of the present research was (1) to classify homemakers' representative like styles related to the kitchen, (2) to examine homemakers' present concerns on the kitchen space, and (3) to investigate homemakers' desire and preference on the kitchen space. Twenty two hundred homemakers of upper and middle class residing in Seoul, Busan, Daegu, Incheon, Gwangju and Daejeon were selected for the survey and 1,843 among them were used for data analysis. Data were selected for the survey and 1,843 among them were used for data analysis. Data were analyzed using the SAS program package. The statistics used were frequency, percentage, mean, factor analysis, F-test, Duncan's multiple range test, X2-test, cluster analysis. Findings from the research as follows: (1) Four factors were found as indicaters of the life style; values on the household work, desire on social function of the kitchen, degree on cooperation of family members on the household work, and convenient management. It was noticeable that homemakers had positive responses in terms of desire on social function of the kitchen and degree on cooperation of family members on the household work. Homemakers' life styles related to the kitchen space were classified into 6 categories. (2) Relatively a few respondents answered that the kitchens were very well furnished. If, however, the economic conditions become better, substantial number of them wanted to invest for better kitchen following the one for living room. (3) It was found that most respondents preferred the arrangement of space, where dining and kitchen in one space, and a hard wall or soft treatment was between living and dining/kitchen area. (4) Many respondents desired pantry, utility and laundry area be near the kitchen or in the same space with it, thereby forming a utility core in a housing space.

• 동아시아식생활학회지
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• 제18권4호
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• pp.507-515
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• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.12-20
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• 2014

The purpose of this study is to analyze the general patterns of the floor plans and space of Usonian house which designed by Frank Lloyd Wright. this thesis can be summarized as follows : 1) F.L.Wright's houses mostly used simple geometric shapes as the basis for most of his architectural designs. In his early works, his typical floor plans were square or rectangular shapes, which gradually were transformed into various kinds of shape to make the adjustment of location of the site and shape. 2) The general patterns of floor plans of his U-houses were L-shaped or straight shaped using a $4{\times}4$ grid system. Most of U-houses consisted of 3 space: living room, workspace(Kitchen) & dining, and bedroom. Among them, a workspace worked as core role in each house. 3) Even though solid wall is the opposite concept of the transparent glass but most U-houses were designed to have solid walls on one side to provide a gallery space(to secure habitability of resident) and transparent glass walls used on the other side to connect between interior space and natural space of exterior. 4) The cantilever have not been used before Usonian house but F.L.Wright used it which take charge of functions as transfer space between inside space and outside space. 5) F.L.Wright saw the nature as a truth, so he thought the interior space would be natural and all houses must be able to adjust to the natural environment.

• 한국주거학회논문집
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• 제27권6호
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• pp.31-43
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• 2016

The purpose of this paper is to gather information and opinions to better guide the direction for implementing improvements of the senior centers' indoor environments located in Jeonju residential areas, by surveying the users about the level of satisfaction and analyzing the result in relation to the current situation. Senior centers located in Jeonju residential areas were operating the facilities with low financial support from the local autonomous entity. According to the results of the survey, most of the users tend to use the facilities between 12p.m. to 6p.m., and the majority have lunch at the senior centers. Most of the senior centers already have cooking facilities, without a dining room, except one place, and even the facilities they have are very poor. In a thermal environment area, the temperature is mostly above in summer or below in winter the appropriate temperature, especially the temperature of the restroom of all senior centers are below $20^{\circ}C$ in winter. The density of carbon dioxide is above average in most indoor areas. However, the users' level of facilities' satisfaction was positive. To improve the seniors' quality of life, the local autonomous entity has to start regular check-ups and repair of the poor indoor environment and facilities, with more financial support and active supervision by senior center the management.