• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

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

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.50-53
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• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.228-244
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• 2005

The objective of the study is to observe cooks first from the kitchen and those who care health and to grasp the impression regarding the kitchen environment. Also, it grasped the recognition degree of cooks against the elements of kitchen ventilation and kitchen ventilation equipments. We surveyed against 385 cooks who work in the kitchen of special grade hotels and family restaurants, used 5 scales for the object, and executed the analysis. The results of this study are as follows: (1) Health condition of the cooks appeared most highly pain in the shoulder and the neck. (2) for the impression regarding the kitchen environment, temperature was high and the insufficiency of ventilation is answered highly. (3) The importance of kitchen ventilation of cooks was recognized very high. (4) The combustion gas was recognized as very high percentage and the most effective element of the kitchen on the human body to remove first inside the kitchen. (5) Most cooks were recognized that the improvement of ventilation equipments is necessary. (6) The object of ventilation equipments is appeared to maintain comfortable kitchen environment. (7) The optimum operation method of ventilation equipment uses the automatic system of ventilation equipment from the kitchen and it is necessary to maintain the optimum. This research is based on preceding studies, investigating special grade hotels and family restaurants in Seoul. The ventilation plan of the kitchen should be accomplished to improve the health of cooks and productivity.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.1-8
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• 1987

In order to develop a convenient Korean food service system in commercial kitchen, processing procedure and recipe of 10 kinds of Korean food to be served as a convenient foods were decided. Moving distance and required energy of laborer in the commercial and model restaurants which have the area of $62.8m^2$ and $32.4m^2$, respectively, were measured by arranging these machinery. The results obtained were summarized as follows. In case of restaurant with the area of $62.8m^2$, moving distance, working hours and required energy of laborers were 1,922m, 2,986min and 4,704kcal in C-store, 2,134m, 3,173min and 5,001.7kcal in T-store, and 1,704m, 2,808min and 4,414.5kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 289.5kcal (4.5%) and 587.2kcal (10.1%) than those of C and T store. In case of restaurant with the area of $32.4m^2$, moving distance, working hours and required energy of laborer in S store were 1,277m, 2,926min and 4,588kcal, 1,425m, 3,108min and 4,873.8kcal in H restaurant and 1,167m, 2,798min and 4,381.4kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 206.6kcal (4.7%) and 492.4kcal (11.2%) than those of S store and H restaurant. When 6 kinds of convenient foods and 4 kinds of direct cooking foods were produced, moving distance, working hours and required energy of laborer in S store were 554.7m, 972min and 1,586.0kcal, 684.7m, 991min and 1,579.2kcal in H restaurant, 523.1m, 938min and 1,479.5kcal in model restaurant. Therefore energy requirements of the model restaurant were less 99.7kcal(6.7%) and 106.5kcal(7.2%) than those of S store and H restaurant. In case of the energy saving system kitchen, moving distance and required energy were saved less by 42% and by 20.4% than those of model kitchen, respectively.

• Journal of Distribution Science
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• v.20 no.10
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• pp.79-91
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• 2022

Purpose: As the shared kitchen sector evolves into a new trend in the restaurant industry, not only operational support but also the physical environment for services is ranked as an important success factors. Therefore, the purpose of this thesis is to study the effect of shared kitchen service quality on experiential value, relational commitment, and long-term orientation. Research design, data, and methodology: In this study, a questionnaire was used to verify the structural relationship between shared kitchen service quality, experiential value, relational commitment, and long-term orientation for tenant companies in shared kitchen companies. The data were analyzed by using Partial Least Square-Structural Equation Modeling (PLS-SEM). Result: Facilities and support for the service quality of the shared kitchen had a positive (+) effect on the experiential value, and the environment did not. In addition, experiential value showed a significant positive (+) effect on relationship commitment and long-term orientation, and relationship commitment showed a significant positive (+) effect on long-term orientation. Conclusions: It was confirmed that the support quality among service quality affects the relationship formation. Thus, attention should be paid to activities to support stable business activities from the perspective of B2B services.

• Culinary science and hospitality research
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• v.1
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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.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.567-576
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• 2017

Foods are cultural texts. Recipes, cultural peculiarities, and relationships between people. Foods can expand into narratives. This study will compare and analyze the characteristics of the Korean - Japanese visual texts, and . The aim of this study is to examine the between-space and gender, and to examine the universality and specificity of the text of Korean - Japanese image culture. If the movie reproduces the world of reality fictionally from the viewpoint of the between-space, it can be seen that the artistic has differentiation by realistically reproducing the fictional world, but universally creates the hyper reality. Second, in the dimension of gender, both images suggest universality in which the dissolution of sex role becomes paradoxical product. However, has differentiation from the fact that it presents the aspect of gender equality more specifically.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.87-104
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• 2013

This study attempts to effectively manage service orientation for deluxe hotel buffet restaurant workers in the kitchen organization. For this, the organization's service orientation in the relationship between employees' job satisfaction and organization performance was empirically tested. A survey was conducted to 300 restaurant employees working in the buffet kitchen of deluxe hotels in seoul. 276 copies of questionnaire were selected to take a regression analysis using Amos 16.0. The results of the test are as follows. First, the effect of service orientation on employee's job satisfaction showed that service leadership and service system of service orientation were significant factors about it. Second, hypothesis testing for the effect of service orientation on organization performance showed that human resource management of service orientation was a significant factor about it. The effect of employee's job satisfaction on organizational performance was significant as shown in previous studies. In conclusion, service leadership and service system should be a priority in order to improve service orientation and job satisfaction because employee's job satisfaction and organization performance have a direct relationship.