• Journal of The Korean Digital Architecture Interior Association
• /
• v.11 no.1
• /
• pp.5-13
• /
• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• Journal of Families and Better Life
• /
• v.17 no.3
• /
• pp.117-130
• /
• 1999

The purpose of this study is to find out the transition of meaning and terminology of support spaces in Korean houses based on preliminary studies and analysis of Korean novels. The major findings are as follows. The planning and location of the kitchen and its support spaces developed slowly until the 1970s. Buok has been the terminology of support spaces that appeared often and continuously in novels. The word Bongdang was mentioned only before the 1900s. The new words such as Sikdang. Buokaband appeared after the 1960s,. Jubang appeared after the 1980s. The meaning of kitchen space described in novels were various. Thpically the kitchen was used for cooking washing dishes keeping kitchen utensils foods and miscellaneous goods. Exveptionally the kitchen was the place for quarreling with others weeping secretly hiding washing clothes etc. The kitchen was also a symbol of the wealth of the family but many kitchens were usually described in novels as the unpleasant places. Even though most users of the kitchen in novels were women men also used the kitchen in novels were women men also used the kitchen without any restrictions. however the activities of men and women of the upper class in the kitchen were never described in any novels.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.33-40
• /
• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2005.11a
• /
• pp.103-106
• /
• 2005

This study was to find out contemporary planning trends of rural houses in So-yang Munhwa village by analyzing their floor plan shapes and space relations & elements. There were built 71 houses in that village, but it were possible to collect housing data, floor plans & general building records of 45 houses, from house register. By analyzing those data, findings were as follows : 1) Floor plan shapes of rural houses had a tendency to various type than simple types. 2) Room-Living-Room, 3 bay arrangement were very strong trends in those plans. 2) Public spaces, L.D.K(living dining kitchen) spaces, were centered in the floor plan of them. 3) Living space had an openness from entrance and DK(dining kitchen)spaces were separated from L.D.K. 4) Anbang(master bedroom) and living space were important, so two spaces were set to the south of floor plan and Anbang with a bathroom were often showed. 5) Utility and balcony/veranda spaces as a support space of kitchen were planned in rural houses.

• Journal of the Korean housing association
• /
• v.14 no.3
• /
• pp.101-108
• /
• 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.

• Journal of the Korea Furniture Society
• /
• v.22 no.3
• /
• pp.190-198
• /
• 2011

This study intended to present a new direction of differentiated and innovative furniture design for small living space overcoming the uniformity of conventional small living. In order to achieve these goals, a new piece of furniture with multi functions useful for such small space has been designed and explained in this study. This new type multi-functional furniture can be utilized as kitchen, dining table, home bar or office stand depending on the user's necessity. In particular, it provides more adaptability to changing life and spatial availabilities for small living space in terms of space division, separation and fusion features. Based on the needs of small living space brought by social changes, the conventional concept of small living space, which divides space by partitions or walls, should be changed into flexible perception of space. Also, this research proposed the features of furniture design for functional shifts in terms of its functional, structural, and systematical aspects. In this respect, space can be regarded as a variable place and the image of space can be differently appreciated by means of shift, functional transition and mobility. That is, small living space can be perceived as kitchen, living space or working space at the same time. In conclusion, the versatile use of limited space can be a solution to the issues related to small living space; the convertible and movable furniture called F4 Island presented in this study can transform such spatially limited space into a space with multiple functions to meet the requirements of its residents.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.263-277
• /
• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• Korean Institute of Interior Design Journal
• /
• v.18 no.5
• /
• pp.111-118
• /
• 2009

Urban houses of traditional Korean Style are a type of habitation that happened during a transitional period when the modernization of habitation had progressed in 1930s, and also a habitation folding societal trails that had adapted and developed into urbanization together with the native traits of traditional Korean Style houses. Because they keep our style of living and the process of change just as they were, it is important work to shed light on and keep a record of it. So, this thesis arranges the contents of research on the actual condition of living, and may try to reason by analogy the changing style of residents' living through the change of space composition and the way of space usage for the urban houses of traditional Korean style that were changed by extension and remodeling of residents. As the concrete matters, it is to grasp the physical and spatial change of urban houses of traditional Korean style in accordance with extension and remodeling, and to analyze in which part and how they had been changing for the spatial composition of urban houses of traditional Korean style according to the change of living style, and especially the change toward a stand-up type of k stand-and the following traits and factors of the change toward Dining-Kitchen. The kitchen changed toward Dining-Kitchen shows some typical discrepancies depending on the location of kitchen as like a case of changing toward Dining-Kitchen from the existing location, a case of extending into the rear side of kitchen, a case of switching of location between kitchen and the inner room, and a case of changing toward Dining-Kitchen from the location of a room across from the main living room. As kitchen changed toward Dining-Kitchen like these, it shows that the connecting trace into the inner room came out, each room came to show a bit clearer function but grow smaller relation with the threshing ground, and also the function of the threshing ground came reduced.

• Korean Institute of Interior Design Journal
• /
• no.21
• /
• pp.101-106
• /
• 1999

This study has been designed to explore the preferences of interior space for those living in apartment housing. It also examines the relationships between preferences of interior space, such as storage space, organization type of LDK(the living room, the dining room, and kitchen), space facing south, an interior garden, the concept of each room and the characteristics of the consumers, such as age, educational background employment status of homemakers, occupation of the primary income provider, family-life cycle, total household income, the size of floor space, and homeownership. In conclusion, this study suggests that at the time of designing apartment housing units, serious consideration should be given to the built-in closets or storage space in the anbang and to the location of a child's room facing to the south of the dwelling, especially for the families with a child attending primary school or younger and higher education level of homemaker. This study also recommends that the organization of the living room, the dining room, and the kitchen should be varied according to the housing size and the age of homemaker.

• Journal of the Korean housing association
• /
• v.11 no.1
• /
• pp.125-135
• /
• 2000

Recently, the space organization of Korean-Chinese houses is different from that of other territories. The vast land of China, coming from different hometown in Korean peninsula, and the different hometown in Korean peninsula, and the different procedure of settlement seem to make the different space organization of Chinese-Korean single family housing at the urban area in Liaoning Province.The characteristics of the Korean-Chinese space organization of single family housing at the urban area in Liaoning Province are as follows;i)Three types of space organization are central kitchen type, central corridors types, and central living room type. ii)The central kitchen type is mainly in old urban housing, after 1980's, the central corridor type appears in single family housing, and central living room type appears 1990's.iii) It seems that the main reason to change the space organization are fuel, system of heating, influence of Korea housing. Especially, Korean-Chinese like central living room type that is suitable for sit down living style. This central living room type supposes to be used as popular space organization in urban housing.