• Journal of the Korean Society of Industry Convergence
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• v.6 no.4
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• pp.405-412
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• 2003

Children of three-to-eighteen-years-old have been brought up in the institution (Orphanage) for several reasons such as family dissoultion, divorce and poverty since the Korean War of 1950. The Cottage, where these children are housed and brought up has dining room, living room and bedrooms. Psychological aspects of children are being observed distracted and differentiated to some degree according to the sizes of bedroom floor spaces ranging from 2.3 square meters to 9.0 square meters per child. Since the most facilities were built during the 1950-1960s period, most of the cottages are now in the condition of being rebuilt or remodelled. This study was conducted to obtain some basic data necessary for design of spaces in the orphanages by examining the relations between the meal and sleeping activities of children and residence types.

• Culinary science and hospitality research
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• v.4
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• pp.5-24
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• 1998

Determination of the space requirements for a restaurant is a difficult task. Because the space required is dependent upon many factors which are not constant for all types of restaurants. Today, the guides and procedures that be given are to be regarded as tentative and subject to easy change. This study tired to present the efficient methods and procedures of the space planning of restaurant. Thus, this study is on the purpose of nexts. First, finding the variables involved in the development of the model. Second, describing the approach method of modeling the facility. Third, depicting the methods and procedures of estimating the sizing of serving facilities. Fourth, developing the alternatives of sizing the space required for the facility. As illustrated, this study used the results of the model estimates and emphasized the importance of accurately evaluating the following factors. First, total number of persons to be fe. Second, meal period. Third, number of persons I the dining room. Fourth, number of persons in the serving area. Fifth, vacancy ratio.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.280-288
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• 2002

The purpose of this study was to investigate the operational characteristics of the contract-managed highschool foodservice and to analyze the factors to effect the menu price. The data was collected from 249 highschools in Seoul. The results are as follows; Those surveyed highschools were established as 1 national, 74 public, and 174 private institution. Highschools were classified as 176 academic, 66 vocational, and 7 specific purposed institution. Students were organized as 70 boys', 23 girls', and 41 coeducational highschools. Most highschool started contract-managed highschool foodservice from 1999 and the period of foodservice contract was most 3 years and the operation styles in food distribution were 96 classrooms, 105 dining halls and 17 classrooms combined dining halls. The scale of contract foodservice management companies was 63.1% small and medium and 36.9% large enterprises. The surveyed highschools had the average meal price 2,141 won per meal and they had 1,518 pupils on the register. The participating rate to the foodservice was 68.5%. The facilities investment cost of the contract foodservice management company was 179,204,230 won for private institutions and was 138,119,010 won for national&public institutions. The period of the contract was 3.22 years in private institutions, which was significantly higher than national&public institutions which showed 2.85 years. The commissary foodservice schools had higher facilities investment cost than conventional foodservice schools. Classrooms foodservice had higher participating foodservice rate than Dining halls. The investment cost for facilities showed high in order of girls', boys', and coeducational high schools, and the number on the register and the number participating in the foodservice showed high in order of boys', girls', and coeducational high schools. The number on the register showed the highest in academic and vocational schools, specific purposed institutions in sequence, and the number participating in the foodservice showed high in order of academic schools, specific purposed institutions and vocational. However, the participating foodservice rate showed high in specific purposed institution, academic and vocational schools in order, and the meal price, the investment cost for facilities showed high in specific purposed institution, academic and vocational schools in sequence. Regionally, the district south of Han river had the average meal price 2,266.13 won, which showed higher in the eastern part which had 2,033.33 won. The western part had the average investment cost for facilities of 233,331,060 won, and the central district 126,137,140 won. The number on the register showed 1845.68 in the eastern part and 1308.00 in Dong-Jak area, that had clear differences among areas. When the period of the contract went longer, the investment cost for facilities had a tendency to increase. The significant differences were existed among meal price, the investment cost for facilities, the number on the register, the number participating in the foodservice, and the participating foodservice rate. The investment cost for facilities had increased according to the number participating in the foodservice and the participating foodservice rate. And the large enterprises showed higher participating foodservice rate than the small and medium enterprises.

• The Korean Journal of Community Living Science
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• v.21 no.3
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• pp.365-377
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• 2010

This study examined the changes in sleeping and studying patterns of young students and their mothers after moving to foreign countries. This study analyzed the relational characteristics of Geese Family members which are summarized as follows: 1) Sleeping Pattern: At the early stages of settling into foreign countries, students begin to sleep in the same bedroom with their mothers, who had used to sleep in separate bedrooms back in Korea. This change in pattern may slightly vary according to the age and gender of the students, and type of residence. Relationships between young students and mothers become more tightly coupled. However, relationships between students and fathers become less tightened. 2) Studying Pattern: Students tend to study in the public space such as the living room and dining areas, rather than in their own private rooms. This is because mothers want to support and focus upon their children's study by sacrificing normal family activities. These patterns appear stronger as their period of study in the foreign country becomes shorter and the ages of the students become younger. These studying patterns also contribute to the coupling between mothers and young students. 3) Family Relationships: From the period as Geese Families, the relation between mothers and young students become closer both physically and emotionally. The relation between fathers and children become less close. The role of fathers is degraded to that of supporter or negotiator for the time period of the mothers and child students in the foreign country.

• Journal of the Korea Furniture Society
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• v.21 no.1
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• pp.83-96
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• 2010

This study explores terminology for legs and feet in the traditional Korean and Western furniture. Pieces of traditional Korean and Western furniture have been largely made of the eco-friendly material, natural wood, and thus important in the latest trends of wellness, such as LOHAS (Lifestyles of Health and Sustainability) and a green period. Legs in traditional Korean furniture appeared in dinging tables, and the feet in wardrobes. The limited use of legs and feet seems to be influenced by floor-oriented lifestyles of Korean ancestors. In contrast, most pieces of Western furniture, which is from the chair and bed culture, have various styles of foot and leg. While th two groups are from different backgrounds, both of them have developed various legs and feet applying natural subjects such as animals and plants to each of their furniture including wardrobes, cabinets, dining tables, chairs, consoles, etc. It is also found that the traditional Korean furniture can be influenced by a traditional Chinese chair foot called Neabunmajae, which describes inner horse foot. Neabunmajae was known in Korean furniture legs and feet, but the terminology has not been known. The study suggests that terms which appear in traditional furniture but are unknown should be studied more.

• Journal of the Korean housing association
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• v.5 no.2
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• pp.15-28
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• 1994

This study is to analyze the transfiguration of the plan of the Japanese-Western eclectic houses in the process of the change in the living style and modernization. Twenty four Japanese-Western eclectic houses. which were located in Teagu Province and constructed during the period from the end of 19th century to the year 1945. were surveyed and analized about the original plans and the process of their spatial tranfituration. The results of this study are as follews 1) In the original plans. the bathroom, toilet and entrance hall in the residential space and HUSMA(wooden sliding doors) for separation of the rooms had been installed. 2) After the Liberation. the rooms of the residential space had been transfigured from TADAMI. JASHIKI. kitchen and toilet etc. to ONDOL. ANBANG. kitchen and toilet etc of the Korean traditional style. From 1980's they composed of living room, dining room and entrance hall of the Western-style. 3) From the liberation to 1960's. each room of residential space had been transtigured greatly form the Japanese style into the Korean style. Thus as the entrance hall. bathroom and TADAMI has been disappeared. DNDOL and MARU reappeared. Since 1980's bathroom diningroom and entrance hall ef the Western-style have recomposed in their residential space. But ANBANG is still used as a major living space in the surveyed houses.

• Korean Institute of Interior Design Journal
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• no.3
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• pp.91-99
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• 1994

The purpose of this study was to determine the long term effect of a pleasantly designed interior on pro-saptial behavior. For pleasantly designed interior, the existing interior was remodeled through the change of finishing materials for major architectural elements such as wall, floor and ceiling, and changes of furniture and it's arrangement . Pro-spatial behavior was operationalized as seat arranging behavior and measured through the arranged condition and observable arranging behavior. Time-series design, one of quasi-experimental design was used. The data in this study were extracted from an existing field experimental research. Five hundred survey video tapes record during 2 years period were used. In conclusion, the pleasantly designed environment has a long term effect on the pro-spatial behavior change . While self-centered pro-spatial was improved continuously and even reinforced , altruistic pro-spatial behavior was improved but diminished as time passed. There were no differences in the effect between male and female children. The result of the research provide scientific background of an answer to why Interior Design.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.205-213
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• 2012

This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited 'T' Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

• Journal of the Korean Home Economics Association
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• v.49 no.2
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• pp.13-26
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• 2011

The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.231-240
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• 2003

The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was performed again. In relation to the cooking utensils and equipment(kitchen knives, cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylococcus aureus and Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables, refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems, especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However, by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.