• 한국조리학회지
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• 제1권
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2006년도 추계학술발표대회 논문집
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• pp.155-158
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• 2006

In the design guideline for the existing elderly house, the guideline related to kitchen is very important in the secure and functional aspect. In spite of importace, the present elderly house's Kitchen plan is being designed based on foreign universal design guideline or common housing form instead of considering physical social and psychological qualities of the korean elderly. Therefore, In this study based on the guideline of the previous studies related to domestic elderly house and kitchen plan for elderly house, we found physical social and psychological qualities of the korean elderly. Acooording to these characteristics we suggested guideline on kitchen plan for Elderly House. Those suggested here will be applied to design guidelines of elderly housing on kitchen plan in future.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• 한국식품조리과학회지
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• 제24권5호
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• 한국가구학회지
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• 제28권4호
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• pp.268-277
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• 2017

This paper analyzed the modern trends and the present state of kitchen furniture and electric appliances depending on the advancement in IOT technology, in order to contribute to seeking a method of approaching consumers as an effective way for kitchen furniture and electric appliance companies to develop IOT products. Prior to analysis, the chronological transitions of Korean kitchen furniture and examined the effects of Korea's own emotions and characteristics on modern kitchen. For this study, the changes in Korean kitchen space were explored, based on previous studies, recent trend magazines, articles and professional books and the trends of modern kitchen furniture were observed. Also, the concept of IOT technology was considered and then the tendencies of modern IOT kitchen furniture and electric appliances were analyzed. The case study targeted the recent three-year trends of two types of domestic kitchen furniture and small-sized IOT kitchen electric appliances, which are sold, or have been introduced on foreign online stores and have been unveiled at CES Electric Appliances Exhibition. As a result of the study, it was found that many foreign countries, including the US have been developing various IOT kitchen electric appliances. The enterprise concept is to change kitchen with their IOT products, not changing future kitchen with IOT technology. This implies that approaches to product development may change. Moreover, it was recognized that for kitchen design, characteristics of product users need to be considered, according to Korean ideology.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• 한국실내디자인학회논문집
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• 제24권3호
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• pp.104-112
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• 2015

This study purposes drawing changing tendency of apartment kitchen areas and character of that by figuring out type, form and per period cause of change of brand apartment kitchen areas. I adopted subject of study as the six leading construction companies considering the apartment rankings of brand and subcontract from 2001 to 2015 when brand apartment was activated(Samsung C&T corporation Raemian, Daelim Industrial Co., Ltd E-pyeonhansesang, Daewoo E&C Prugio, GS E&C XI, Posco E&C The sharp, Hyundai E&C Hillstate) and analyzed kitchen plane of $84m^2{\sim}102m^2$ housing units which were in great demand from apartment housing market. Also, I drew changing trends of kitchen areas by conducting a model house field survey. Through this study result, I will expect the utility of baseline data which is necessary for space development by figuring out kitchen culture, flows and cause of change.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.231-232
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• 2005

In the design guideline about the existing elderly house, the equipment related to kitchen and bathroom are the most important in the secure and functional aspect. On the other hand, the present elderly house is being designed according to foreign design guideline or common housing form instead of reflecting living and physical qualities of the korean elderly. Therefore, in this study based on the guideline of the existing literature, we made kitchen and bathroom equipments and conducted an experiment in finding proper position and height for korean elderly enough to use the kitchen and bathroom conveniently and independently. Based on the guideline of the existing literature related to foreign and domestic elderly house, we made Mock-up furnished with the equipments of kitchen and bathroom. The equipments of kitchen consist of sink and shelves to be capable of changing height. The equipments of bathroom consist of different height wash bowls, toilet stools, grab bars, and a bathtub. The study was accomplished by observing and measuring the use of the elderly.

• 환경위생공학
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• 제7권1호
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• pp.95-102
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• 1992

This study was carried out to investigate the domestic solid wastes which produce through the daily life. As the valuable resources, the wrapping materials were focused for the main subject together with the kitchen garbage which is concerned with actual situation. The solid wastes must be recovered and reused effectively under the proper management as the resources, while, the kitchen garbage have to consider with viewpoint of the diminution for the treatment cost and the national economy. Nowadays, the wrapping wastes occupied more than sixty percent of the total domestic wastes in Korea. On the other hand, wrapping paper occupied over fifty percent of the total goods package in the supermarket, therefore, every citizen should aware of the problem and participate the action plan to minimize the daily life wastes.

• 대한가정학회지
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• 제46권4호
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• pp.47-59
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• 2008

With increasing numbers of immigrant workers in Korea, the supply of socially and culturally acceptable housing has become an important issue. The purpose of this study was to analyze the state of Goryo-in housing and domestic living conditions in metropolitan areas of Korea. This study will present essential information directly relevant to the establishment of practical housing policy for Goryo-in in Korea. Furthermore, data collected and analyzed here will enable comparative investigation with Goryo-ins who live in Russia and Central Asia. Using ethnographic methodologies, we examined 20 Goryo-in households in relation to their usage of domestic space. The following conclusion were established; 1). The most popular L D K(Living Dining Kitchen)type consisted of kitchen plus one or two bedrooms. The majority of households lived in quarters with separated kitchen and living room areas. 2). Most households had a washing machine in the bathroom due to a lack of space, and they regarded the bathtub and the drain hole of the bathroom as very necessary. The Goryo-ins interviewed preferred quarters with separate bathroom and toilet areas, in order to allow simultaneous use. 3). Their most preferred seating style was chairs, while making Kimchi at home was not very popular. 4). All respondents took their shoes off and wore slippers at home, while also indicating a preference for designated shoes space at the entrance to the house. 5) Half of the households had a carpet or mat in the bedroom or living room, both for keeping warm and aesthetic reasons. 6). All households had modified Ondol heating system and demonstrated satisfaction with this. The majority of Goryo-ins interviewed had a different living style compared to households in Russia and Central Asia which were related to less favorable economic conditions in Korea.