• Culinary science and hospitality research
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• v.14 no.4
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• pp.339-356
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• 2008

The purpose of this study is to provide the developmental basic data of a change in shift work types by making a self-administered survey of the effect of commitment by shift work and the open kitchen system on job satisfaction and job stress, and mutual relation between variables on 287 cooks in luxury hotels. Analysis showed that the operation of the shift work system was effective in reducing the internal stress of the cooks, their external stress, or their self-uncertainty on the job, and the business by the open kitchen system was effective in raising self-esteem. In addition, job commitment by shift work and the open kitchen system were effective in promoting the job satisfaction of employees, interpersonal relations, promotion, benefits and wages. Consequently, the decrease of external and internal stress or self-uncertainty and the improvement of job satisfaction can be connected with the increase of productivity or cost reduction. Therefore, the open kitchen system should be properly applied to the shift work system, along with sanitation, safety and the periodic checkup of kitchen.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.425-437
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• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• Journal of the Korean housing association
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• v.20 no.1
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• pp.1-10
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• 2009

This paper documents research carried on the University students who are potential residents of the city to find out their preference for the ubiquitous residential functions, and categorize based on the life style to find out difference of their preference on ubiquitous residential functions. A survey was conducted on 324 university students in Gwangju city. The students were selected through purposive sampling and quota sampling by self-administered questionnaire sheets. The analysis analyzing methods using SPSS/PC 12.0 are frequency, percentage, factor analysis, cluster analysis, $x^2$(chaisquare)-test and one-way ANOVA (analysis of variance). For the survey, lifestyle types were categorized as: These are classified based on the analysis of facts regarding characteristics of student's lifestyles that are divided into nine types of facts and then make the four types through the cluster analysis as below. Energetic life type, Inactive life type, Family-oriented life type, Thrifty and Personality-oriented life type. The residential function of Ubiquitous is classified as Safety, Convenience, Comfortableness, Information, Health, Leisure and the residential space is divided into bedroom, livingroom, kitchen, bathroom. Considering the preference aspects for Ubiquitous residential function, among the bedroom, living room, kitchen, and bathroom, University student seek for safety from the living room, Convenience from the kitchen and Comfortableness from the living room, bedroom and kitchen. For Information, bedroom is most preferred among the bedroom, living room, and kitchen. For Health and Leisure, bedroom is preferred between bedroom and living room. In terms of the difference about the preferences for ubiquitous functions based on the four types of lifestyles; The Thrift-oriented type is commonly preferred to the Inactive type among the bedroom, living room and kitchen. The Family-oriented and the Thrift-oriented type were preferred to the Energetic and Inactive types in the bathroom. Also, in the entire residential space, the Ubiquitous functions is most preferred by the Thrifty and Personality-oriented life type.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.85-102
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• 2015

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.26-34
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• 2024

In this study, the food service management levels of cafeterias in childcare facilities were investigated based on the number of meal recipients and the working status of the kitchen staff. The study included 199 childcare facilities nationwide that received food supplies from the food ingredients distribution company, Pulmuone Foodmerce, from 2021 to 2022. The assessment was conducted using 61 inspection items. The analysis revealed that, as the number of meal recipients and kitchen staff members decreased, the documentation of inspection results was less likely to be conducted (P<0.05). Facilities with fewer meal recipients showed less adequate health status checks for kitchen staff, and those with fewer kitchen staff showed insufficient compliance with hygienic clothing (P<0.05). Additionally, facilities with fewer meal recipients showed a higher frequency of lapses in checking the expiration dates of stored ingredients (P<0.05), requiring increased management attention. They also exhibited the absence of internal temperature measurement records during heating processes (P<0.05). Furthermore, facilities with fewer meal recipients demonstrated inadequate maintenance of kitchen facilities (P<0.05). Significantly higher adenosine triphosphate (ATP) levels were detected on the hands and cutting boards of the kitchen staff in facilities with fewer meal recipients and fewer kitchen staff (P>0.05). Overall, facilities with fewer meal recipients exhibited insufficient infrastructure management for kitchen operations and inadequate hygiene management. These results are expected to provide foundational data for the selection of national support programs for childcare facilities in the future.

• Korean Institute of Interior Design Journal
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• no.38
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• pp.250-257
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• 2003

The purpose of this study is to analyze the varying characteristic factors for residential kitchen remodeling according to contemporary life style. The subjects of this investigation are collected through questionnaire from adult residents who live in Seoul, Korea. The collected cases are analyzed by using Spss-win. By using the vaimax method on the basis of factor analysis, the satisfaction of the actual conditions is under the influence of finished materials & function, sanitary installation, layout, cooling & heating apparatus, day lighting, air conditioning, and safety. The preference of kitchen remodeling Is affected by finished materials, function, environmental equipment, and air conditioning. The Need of kitchen facility is caused by working table, refrigerator, gas range, dish apparatus, and addition function.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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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.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.137-158
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• 2004

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.

• Journal of the Korean Society of Safety
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• v.16 no.3
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• pp.76-82
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• 2001

An aqueous solution of a commercial liquid synthetic detergent for kitchen use was photodecomposed in the presence of titanium dioxides ponder under an atmosphere of air at room temperature. Titanium dioxides were prepared by sol-gel method from titanium iso-propoxide at different R R ratio($H_2O$/titanium iso-propoxide) and calcined at $500^{\circ}C$. All titanium dioxides m characterized by XRD, BET surface area analyzer and UV-VIS spectrometer. The surface mea of titanium dioxides prepared at R ratio=6 appeared higher volume about 20% than commercial $TiO_2$ catalyses. XRD patterns of titania particles were observed mixing phase together with rutile and anatase type. Titanium dioxides prepared by sol-gel method show higher activity about 6% than commercial $TiO_2$ catalysts on the Photocatalytic foundation of a commercial liquid synthetic detergent for kitchen. The concentration of the detergent decreased to about 90%, of its initial value at illumination times of 2 hour. illumination for 30 minutes decreased the concentration of oxygen to about one-fifth of the initial value.

• Journal of the Korean housing association
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• v.19 no.3
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• pp.21-29
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• 2008

To investigate the actual conditions on the living environment of group-homes for the elderly and their living environment, 4 group-homes were surveyed. As the results, conditions of location for the group-home of the elderly looked positive, on the other hand, safety for criminal prevention, accessability and convenient facilities were not on level satisfied. The average area of each space in the group-home indicated that the bed room was $11.21\;m^2$, the living room $28.13\;m^2$, the kitchen $23.59\;m^2$, and the bath room had an integrated type of bath room and toilet $7.63\;m^2$. The physical environments of each space in the group-home were investigated, In bed room, door, windows and illumination were relatively good but safety was extremely inferior. Living room mostly looked good except the doorsill which needs refurbishment. In kitchen, cooking table, windows, illumination, ventilator were somewhat satisfactory but gas-warning device should have been installed. In addition, in bath room and toilet, location, door, window, illumination and finished material were satisfactory. But the stepped difference between the bath room and other space, safety-bar, emergency bell and floor heating system were seriously deteriorated and must be improved for the safety of the elderly. Conclusively, living environment of group-home for the elderly is mainly satisfactory but it was necessary to take a consideration for their safety.