• 한국가구학회지
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• 제24권4호
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• pp.365-378
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• 2013

The purpose of this study, as well as children who reside in a modern kitchen furniture removal and prevention of risk factors found for the problems at the heart of the residential area in consideration of the safety of the kitchen reflects the importance of the space is to propose a new kitchen furniture design.

• 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.

• 한국실내디자인학회논문집
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• 제21권1호
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• pp.170-176
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• 2012

Korean living culture raised the users' needs for sub-kitchen. In the traditional Korean house, there was large space related to kitchen area for preparing food and stock big and bulky housing stuffs. As apartment housing became dominant as Korean dwelling, sub-kitchen has been planed in the balcony that is not included in the sales area. In this study, the case of the apartment housing in Esiapolis, Daegu was analyzed. To plan the user-oriented sub-kitchen, the consumer research was carried out. Consumers needed a pantry, more storage near the kitchen, and wanted to place washing machine and washing stand in a sub-kitchen. Sub-kitchens were planed to meet those consumers' needs. Through this case study and former studies analysis, sub-kitchen's function unit was derived: wash, storage, auxiliary work. By combining each function unit, sub-kitchen was classified into 3 types, wash & auxiliary work, wash & storage, and wash & storage & auxiliary work. For each sub-kitchen type, components of function units, available layouts, and minimum size were recommended.

• 대한영양사협회학술지
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• 제9권3호
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• pp.219-232
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• 2003

The purposes of this study were to assess the child care centers' foodservice facility, and to develop the kitchen facility model based on the general sanitation standards and guidelines in order to provide basic information for a plan review to build or renovate child care centers' foodservice facility. The scopes of the study include : 1) field assessment of the foodservice management practices and facilities in 8 public child care centers, and 2 private child care centers which they are subsidized from the government as public child care centers, 2) development of child care centers' kitchen facility model based on the General Sanitation Standards and Guidelines. The results of this study can be summarized as follows : 1. Field Assessment of the Child Care Centers' Foodservice Facility Average number of children in child care centers was 78.0$\pm$24.20, the average space of kitchen was 15.13$\pm$4.25($m^2$). Especially, the average space of kitchen was 18.49$\pm$4.35($m^2$) with enrollment capacity of 90～120 children in child care centers. The inventory level of most foods was relatively low except rice and kimchi. Kitchen facilities and equipments were similar to those of home kitchen and did not meet the standards of institutional practice. Therefore, the director in child care centers should recognize the importance of the sanitation management and pay more attention to the renovation of foodservice facilities as well as sanitation management practices. 2. Development of the Kitchen Facility Model based on the General Sanitation Standards and Guidelines The kitchen facility plan model with enrollment capacity of 100 children was developed based on the results of field assessment and literature review. Suggested kitchen space was 34.16$m^2$(6,100mm×5,600mm). This space was bigger than the results of field survey or precedent study, considered appropriate to implement the general sanitation standards. The main feature of the developed kitchen facility plan and model was product flow in one direction from the arrival of the raw material to the finished product in order to prevent cross contamination and to improve working efficiency.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.61-64
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• 2005

The purpose of this study is developing basic module of kitchen furniture design by considering the dimensions of work-surfaces, such as the size of worktable and the length of the kitchen furniture based on the physical size of a human scale and the behavior in the kitchen and the size of goods. In conclusion, this study develops a basic module of the kitchen furniture and suggests the new dimension for the kitchen based on the human scale and demand for the kitchen goods thus, it is expected to use it as a basic data for the kitchen space study and kitchen furniture industry.

• 대한가정학회지
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• 제28권3호
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• pp.67-85
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• 1990

The purpose of this study was (1) to investigate changes in house and kitchen forms and behaviors in the kitchen area of Korean family houses from the Yi-dynasty to the present, and (2) to develop a housing conceptual framework on the basis of the ecosystem approach through analysis of changes in Korean family houses. The documentary research method wad used fro this study. The major findings were that the traditional Korean houses were composed of separate buildings and had various floor levels with the maru(a wooden floor) as the center of the open plan. The introduction of foreign style house forms from the era of enlightenment, in the year 1876 to the Korean war in 1950 changed traditional Korean houses into Korean-western style houses. More recent increased population and urbanization accelerated to change from the traditional Korean house form to an apartment style. At the present time, however, many kinds of house forms, from a highly modernized style with convenient facilities to a primitive style, which cannot even meet the basis needs of daily life, coexist together. The Kitchens in traditional Korean houses had no plumbing, drainage, or work centers. They had simple adobe furnaces which were used for cooking and for heating the ondol, a kind of panel heated floor by which the heat and smoke run under the floor to the chimney. This made the kitchen floor level lower than the floors of other spaces. The residents entered the kitchen through the madang(atrium). The influence of the western style kitchen, the development of technology, and improvements of nation-wide economic status have made today's kitchen space covenient and hygienic. The floor level of the kitchen was raised to the same level of other spaces. Formerly the major function of the kitchen was raised to the same level of other spaces. Formerly the major function of the kitchen space was cooking and heating floors. This had changed, and the kitchen is now, the place for family and social interaction. A housing conceptual framework was developed on the basis of these findings.

• 가정과삶의질연구
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• 제4권1호
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• pp.49-69
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• 1986

This study aimed to fine out the rational quantity of kitchen utensils and appliances Questionnair was distributed to families of 469 of middle school students. I studied status of kitchen work centers, quantity and the kinds of kitchen utensils. The results were as follows. 1. the status of kitchen :1) The percentage of western style work centers was significantly higher than the average level of Seoul. 2) The length and the height of work centers were below standard. 3) Arrangement of work centers was relatively correct, however, the kinds of kitchen work centers were not fully equipped. 2. The quantity of kitchen utensils: The socio-economic status were the main factor of the quantity of kitchen utensils. Educational level, income level and floor space were strongly corrected to the quantity of kitchen utensils.

• 한국과학예술포럼
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• 제19권
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• pp.405-415
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• 2015

최근에 중국의 경제적, 문화적 변화 속도는 빠르고 생활양식도 많이 바뀌었다. 따라서 중국인의 생활은 인간 근본적인 식(食), 의(衣), 주(住)에 대한 요구가 높아졌다. 이에 각각 기업들은 한계를 넘어 더 넓은 영토와 풍부한 인구, 자원으로 시장 성장의 잠재력이 높은 중국시장으로의 진출이 주목되고 있다. 한국은 20세기 60년대 이후 경제성장을 통하여 근대화에 접근하는 동시에 수많은 문제점도 같이 생겼다. 그 중 하나는 인구의 도시집중 현상이다. 이 현상으로 이야기되는 주택부족의 문제는 특히 심각하여 사회적 문제가 되어 있는 상황이다. 이러한 현실에서는 주거공간의 축소화는 필연적일 수 밖에 없으며 이 상황에 따라 주거공간의 효율적인 활용이 요구되고 있음은 당연한 것이다. 특히, 한정된 가족 공동 생활공간에서의 합리적이고 효율적으로 공간을 활용하는 것은 더욱 의미가 크다. 한국과 달리 중국 주방공간은 거의 폐쇄되고 그 한정된 공간에서 다양한 활동을 진행해야 하는 것은 더 심각하다. 사람들이 생활에 대한 요구가 높아지고 식생활을 즐기면서 더 많은 물건으로 주방공간을 채우고 있다. 이 상황에 따라 주방 공간을 추가해야하는 상황이지만 불합리적이고 획일적인 주방가구의 배치 및 아파트의 자투리를 활용한 주방계획으로 주방공간의 사용효율성이 떨어지고 거주자의 불만이 높아지고 있다. 따라서 본 연구는 중국식 주방가구디자인을 위한 기초연구로 중국 보편적인 중소형아파트의 식생활공간에 수납되어 있는 물품의 가짓수, 수납위치와 빈도를 조사·분석하여 중국 식문화에 나타나는 식행위(食行爲)과 중소형아파트의 주방 수납공간 특성을 찾아내서 그 사이의 관계성을 제시하고자 한다. 향후 본 연구는 합리적·효율인 수납방식을 제안할 수 있도록 기초자료가 되기를 바란다.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2001년도 학술발표대회논문집
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• pp.89-97
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• 2001

The purpose of this study is to provide basic information far planning Dinning-Kitchen storage space. The self-administered questionnaire method were used for this study. The result were analyzed SPSS package program. The major findings were summarized as follows: The size of apartment was related to satisfaction of Dinning-Kitchen storage furiture and was related to storage usage.

• 대한가정학회지
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• 제38권10호
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• pp.215-225
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• 2000

The objectives of this study were to prove that the rural kitchen style followed the urban's style and to find the different needs of rural western kitchen style from urban's through the evaluation of users. Interview data were collected by 100 residents in Chonbuk rural area and were analyzed qualitatively and Quantitatively. The results showed that the westernization of rural kitchen, as predicted about 12 years ago, ran after the urban's. In addition to the urban kitchen style, the users of the rural western kitchen desired 'the second kitchen' near to their Ma-dangs and main kitchens. The safety, convenience and comfort of it were satisfactorily evaluated, especially the convenience factor was very important in the rural kitchen design. They also wanted to arrange the refrigerator for Kim-chi or the larger refrigerator in it and to plan the L-DK type.