• 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.

• 조명전기설비학회논문지
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• 제25권3호
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• pp.1-6
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• 2011

To compare the lighting environment of kitchen and bathrooms in the apartments in China and Korea, this research conducted a study of the current status, targeting 68 households in China and 79 households in Korea. The results are as follows. First, the Korean kitchen space is a little bigger than China's, but the height of the sink and table show no difference. China does not use local lighting in the kitchen. And Korea 40.2[%], China 65.6[%] is sink's KS based was below. In the case of the dining table, KS criteria satisfy both Korean and Chinese standards. 20[%] appear to be very feeble; urgent improvements are required. Secondly, regarding the size of the bathroom, Korea and China show similar sizes; the average height of the vanities and toilet is higher in Korea than in China by 2[cm]. China does not use local lighting in the bathroom. The levels of illumination were measured; lighting is higher in China's bathrooms compared to Korea's.

• 한국농촌건축학회논문집
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• 제18권1호
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• pp.1-9
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• 2016

The purpose of this research is to explore the best examples from Japan to derive spatial and institutional characteristics. This study used the field survey method for 6 elderly welfare facilities in Japan. The characteristics of local friendly facility are as follows; First of all, since elderly care facilities in South Korea are separated from local community and facility plans are large-scaled and unified which are disconnected from local area, this research set aging in community, multi-function, diversity, and intergeneration into the concept that is necessary for local friendly facilities. Secondly, residential environment plan's basic directions are 1) plan that minimizes facilities-like atmosphere, 2) spatial plan that focuses on the elderly dignity and privacy, 3) comfortable and enjoyable communal living space plan, 4) local friendly and communicating plan, 5)plan that minimizes staff's care giving burden. Thirdly, the rooms necessary for local friendly facility model are composed of bedroom, dining room, kitchen, living room, garden, toilet, laundry room, bathroom, corridor, and office based on the legal installation standards.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2005년도 학술논문발표집
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• 대한가정학회지
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• 제35권5호
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• pp.239-248
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• 1997

to design nature-affinitive, reasonable and effcient thermal environment plannings and facilities, the holding patterns of heating-cooling facilities·accessory devices and residents' evaluation in Cheju Province were surveyed as well as residents' understanding for them. Major findings of this study are summarized as follows: 1) In the cooling system, the percentage of air-conditioner possessor was 19.4%, which was lower possessive rate than mainland's. The location of air-conditioner was mainly public area. That is, 55.3% of the location is livingroom, and the rest was Anbang. the general cooling accessory device was a fan. It was frequently used at the children's room and the dining room. The possessive patterns of air-conditioner depend on the characteristics of residents, such as the academic carrier and the average monthly income. Characteristics of house for air-conditioner possess depend on the location, house type, the size of floor space. 2) In the heating system, individual heating system reached to 57.3%. Heating accessory devices were oil stove and electric heating blanket. Only 32.2% of survey population were holders. 3) Residents preferred better ventilated room arrangement, which was characteristic of subtropical areas. 4) The preferred condition for heating-cooling facilities and accessory devices were strong solidity, less air pollution, and less noise.

• 한국주거학회논문집
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• 제17권2호
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• pp.55-62
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• 2006

This study aims to analyze exterior spatial characteristics of the detached houses in Korea which were designed by professional architects. For this, plans, pictures and data of 113 houses which appeared in architectural publications from July 1998 to June 2002 were collected and analyzed. The results of the study are like this. 1) For the shape of buildings, the number of the non-rectangular shaped buildings is higher than that of the rectangular shaped ones. ; 2) For the location of exterior gardens, the number of the houses with front gardens is higher than that of the houses with back gardens. The exterior gardens are mostly accessed from the living rooms. 3) For the interior gardens, 50% of the surveyed houses have this type of gardens. They are mostly located at the back of the living rooms. The interior gardens are mostly accessed from the living rooms, dining rooms and corridors respectively. 4) For the terraces which are located in the 1st floor, they are mostly accessed from the living rooms. : 5) For the balconies which are located in the 2nd floor, they are mostly accessed from the bedrooms.; 6) For the location of the entrances, they are mostly located in the front side of the buildings and mostly facing south.

• 대한영양사협회학술지
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• 제12권4호
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• 한국농촌건축학회논문집
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• 제10권1호
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• pp.93-100
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• 2008

The purpose of this study is to clarify the actual condition of the daily living activities of the elderly with dementia in skilled nursing facilities. The thorough investigation and observation works were made from the view points of daily living behaviors and behavioral places of the recuperating elderly with dementia. This article discusses about the basic characteristics of the elderly and the actual condition of the daily living activities of the elderly with dementia in 2 skilled nursing facilities. The results of this study are summarized as follows; There is no wide difference between skilled nursing facilities on the characteristic of living behaviors of the elderly with dementia. Daily living activities and the use of spaces are largely influenced by the daily program and the operation policy of each skilled nursing facilities in addition to human relationship of the elderly with dementia. Common spaces such as day room, dining room plays an important role for their daily living activities, because that most of the elderly with dementia stay long during daytime. Layout of each private room and common space seems very crucial point in designing these facilities, in order to enable demented people to live their lives more independently.

• 교육시설
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• 제9권3호
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• pp.23-34
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• 2002

This paper is to analyse the major impact of the new era of information technology on the changes being made in physical environment of existing corporate training centers through the case of on- and off-line LG academies. By the analysis, some interesting features are to be found which can be a hint for the future planning and design of corporate training centers. Unlike the expectation in the early stage of changes, the rapid growth of on-line education forms a very strong partnership with the existing in-house training programs at all levels. Understanding of such key issues surrounding the use of facilities is specific to the formation of an effective environment for training programmes. After all aspects of the facility uses-not just the class rooms, but also the residential, dining, recreational, and support areas, as well as on-line type of educational services-are carefully examined, a design guideline is identified as considerations for guestrooms, classrooms, public facilities, the recreational areas, and the audio-visual provisions.

• 한국식생활문화학회지
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• 제29권4호
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.