• Korean Journal of Community Nutrition
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• v.25 no.3
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• pp.204-213
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• 2020

Objectives: This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude. Methods: During April 2018, an online survey was conducted on young adults of single-person households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared. Results: Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was "being able to have a meal with others". Conclusions: The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 1998.08a
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• pp.91-94
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• 1998

Preparing food is a universal activity of families and households around the world. The kitchen is the site of these activities and is often considered the center of the home. This symposium examines housing and kitchens in Eastern and Western countries through an exploration of cultural history and lifestyles throughout the centuries. Korea and the United States were selected as the original countries for comparison and study. China and Japan were included to provide a more comprehensive Oriental perspective, while England and Italy were included to expand on the European heritage prevalent in the history of the United States.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.178-197
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• 2005

This study aims at determining what affects lighting environment of a kitchen in a Japanese restaurant in a hotel and at analyzing. cooks' perception during cooking and appropriate lighting they consider to be important in each working area. For this purpose, 196 cooks working in Japanese restaurants in first-class hotels participated in a survey. After analyzing the results, cooks attach importance to illumination during cooking, and the more inappropriate luminosity is in each working area, the lower appropriateness of luminosity recognized by cooks is. And there is strong correlation between lighting environment items and illumination in each working area. The results suggest that cooks working in a Japanese restaurant in a hotel should be provided with good lighting environment appropriate for each working area. On this ground, it is expected that cooks will see their health and productivity improving.

• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.1-6
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• 2000

An experiment was conducted to determine the nutritional values and variations of food wastes according to seasons and sources. Food wastes were sampled monthly from Feb. to Aug. at gathering sites from home kitchens, school restaurants and Korean food restaurants. chemical analyses revealed that crude fiber and NaCl contents were in the range of 5.41∼10.36 and 3.67∼5.40%, respectively, and the variations were especially high in summer. Ash content was highest in spring. With regard to the sources, the wastes from Korean food restaurants was highest in ash, calcium and phosphorus. On the other hand, crude fiber and fat were highest in the waste from house kitchens and NaCl in those from school restaurants.

• Journal of the Korean housing association
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• v.12 no.2
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• pp.109-122
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• 2001

The purpose of this study was to find out the remodeling contents by the length of residence of remodeling the housing for 472 households living in small and medium-sized apartments in Pusan and Ulsan areas. The subjects of this survey have remodelled their housing 1.58 times during 4.57 years of residence in average. All of them had changes of finishing in living rooms, masters bedrooms, other bedrooms, kitchens and dining rooms and changes of facilities in kitchens, dining rooms, living rooms and bathrooms. The changes of structure and use age have been performed only by the limited numbers of households. Time of remodelling was mostly right after moving in and then about once in two or three years. But it differed according to the room of the housing and the types of remodelling.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.217-231
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• 2008

The purpose of this study is to examine how the perceived physical environments of hotel kitchens influence cooking employees' internal responses. According to the analysis results of this study, except Hypothesis 2 which was rejected in this study, all the hypotheses were partially accepted. These results support the research hypotheses of this study that comfort, spatiality, and convenience as physical environments will have significant effects on emotional response and cognitive response. Also, equipment use as convenience had statistically significant effects on both emotional response and cognitive response whereas working environment as comfort and kitchen circulation and working space as spatiality had no effect. Therefore, kitchen environment should be set up in the direction of guaranteeing kitchen convenience to the maximum, and the further researches on the constituent factors which have no effect on emotional response and cognitive response should be proceeded continuously.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.10a
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• pp.332-335
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• 2018

인건비 상승으로 여러 치킨 프렌차이즈 업체들이 무인 자동화 치킨 조리기를 개발을 진행하고 있으나, 포스와의 연동이 미흡하여 완전한 무인 자동화 치킨 조리기로 완성이 되고 있지 않은 실정이다. 그리고 포스 정보는 이더넷 기반으로 다수의 명령 전달에 대해 반영이 되어 있지 않아 다수의 데이터로 병목현상이 발생하여 지연시간이 증가하는 문제점을 보유 하고 있으며, 추가 네트워크 장치로 인해 기존에 구축된 안정적인 환경을 해칠 수 있는 우려가 있다. 그래서 본 논문에서는 기존 포스 정보 데이터를 수집하여 치킨 조리기에 데이터를 전송할 수 있는 유무선 통신모듈과 통신 모듈 추가로 인해 발생할 수 있는 문제 해결이 가능한 데이터 교환 프로토콜을 제안한다.

• Journal of Environmental Health Sciences
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• v.42 no.2
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• pp.133-140
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• 2016

Objectives: A pilot study was undertaken to assess the bioaerosol levels in restaurants and determine the effects of variations in temperature, relative humidity, and air movement on these levels. It focused on the differences between kitchens and dining areas, as well as between summer and winter. Methods: A field survey was performed in six restaurants. An Anderson type air sampler was used for sampling bioaerosols, such as total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram positive bacteria (GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The average levels of TSB were $1{\times}10^2CFU/m^3$ and of TSF they were $1{\times}10^0{\sim}10^1CFU/m^3$. The kitchens had higher bioaerosol levels compared to dining areas, and summer showed much higher levels than winter. The concentration of OP in summer was more than six-fold that of winter. S. aureus was detected both in kitchens and dining areas, even in winter. The main effect of air movement on TSB levels was significant (p<0.05), as was air temperature, relative humidity and air movement on TSF levels (p<0.05). Conclusion: There was a wide variation in bioaerosol levels among different restaurants. The results indicate that cooking foods may be a key factor affecting bioaerosol levels. The effects of air temperature and relative humidity reveal that bioaerosol levels may vary according to the season. The observation of pathogenic bacteria suggests that the hygiene management of establishments should be improved. Future research is needed to characterize the relation between bioaerosol levels and the occupant density of the dining area.

• Journal of the Korean housing association
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• v.19 no.3
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• pp.83-94
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• 2008

When Korea opened its ports and underwent Japanese colonization, many Japanese style houses were built in Korea. Following Korea's independence from Japan, Koreans began to reside in these houses. The objective of this study is to examine the current state of Japanese style residence areas and Japanese style houses in Korea, and to determine the change in the characteristics of dining kitchens that have taken place since Koreans have lived in them. In the process, while assimilation occurred, there was also a conflict between the residential lifestyles of the two cultures, developing into a state where two housing cultures co-existed. The dining kitchens showed the most sensitive adjustments to social changes, facilitating a number of important changes in the process of modernizing houses. In this regard, the intention is to determine how the dining kitchens responded to other areas within the house as they were being transformed. Research for this study is based on previous studies that were carried out in 1991 on Japanese style houses, in order to clearly define the process of change chronologically rather than from a single examination. In consequently, From the process of changes where from a conventional kitchen to DK anger, 1) The public space - wooden floor, living room, etc - had been formed in house spaces. 2) In the lifestyle, privacy secured. It was separated each functional spaces that greeting space for guests and family's space in the lifestyle. 3) The cause of variation could be summarized that differences of living style, a change of life and fuel.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.