• 한국주거학회논문집
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• 제21권6호
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• pp.43-52
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• 2010

It has applied the design method of face to face dimension, an MC (Modular Coordination) design method, at design steps of an apartment house for standardization of architecture. But It has been still using center line size. A construction limit isn't specific on these center line size, and dead space occurs with excessive gaps as size matching isn't performed well between structural sieve and parts. And above all, measurement before construction isn't to expect standardization, and to increase custom-made furniture. We investigate manufacture of a preferential domestic system kitchen and construction state, and we derive from a problem in viewpoints of standardization for this. And we utilized a reference plane, and we present construction document and design plan in order to solve these problems. And we analyze an effect got by application of the assembly basis aspect that we presented, and we can raise efficiency of standardization of housing and construction industry, and we light ultimately up.

• 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.

• 한국주거학회논문집
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• 제19권5호
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• pp.19-27
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• 2008

The purpose of this study was to suggest optimum guidelines apartment rooms by conducing survey among residence whose apartment floor size is between $66-198m^2$ and whose apartment is less than 3 years old. The effective numbers of survey questionnaire turned in was 226 and the survey analysis has been made by using of SPSS WIN 12.0. The results and conclusion of the studies are as follows; (1) $66{\sim}98m^2$ : The recommended numbers of bedroom is 2 and 3. The size of maser bedroom needs to be decreased whereas the size of living room be increased. (2) $99-131m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased whereas the size of living room, 2nd bedroom, kitchen and dining room needs to be increased. (3) $132-164m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and bathroom needs to be decreased whereas the size of dress room, kitchen and dining room, and 2nd bedroom needs to be increased. (4) $165-197m^2$: The recommended numbers of bedroom is 3 and 4. The size of maser bedroom and maser bathroom needs to be decreased and the size of dressroom and kitchen /dinning room needs to be increased. (5) $198m^2$ and above: the recommended numbers of bedroom is 3,4 and 5. The size of dressroom needs to be increased. It is revealed that the number of bedroom doesn't need to be increased as the size of apartment is increased. Larger space is required for the public space for the family and dressroom. And smaller space is required for the maser bedroom and master bathroom.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년도 추계학술발표대회 논문집
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• 산업공학
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• 제15권1호
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• pp.82-88
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• 2002

A study was conducted to develop user-centered kitchen furniture and workspace to reduce fatigue and to prevent housewives's disorders such as low back pain and musculoskeletal disorders from housekeeping activities. A questionnaire survey and interview were performed on 150 households those live in 32Pyung-type($105m^2$) apartment in Seoul vicinity. Also actual housekeeping activities for 24 hours were video-taped for further motion analysis. Results of the study revealed that housewives complained the inconvenience and small size of storage space, and worksurface height as the most important problems to be considered for redesign. And they responded, if feasible, sitting is preferred over standing while they are working. After adapting a sit/stand chair in the kitchen, a physiological experiment measuring heart rate(HR) and oxygen consumption($VO_2$) as response variables was conducted to examine the effects of sit/stand chair in reducing physiological demand during housekeeping activities. The results showed that working on sit/stand chair reduced energy expenditures by maximum of 30% and 31.0% in terms of HR and $VO_2$, respectively. Also rearrangement of kitchen structure based on motion analysis showed that walking distance during daily housekeeping activities can be reduced by 5.5% on the average. Hence, it is concluded that adapting a sit/stand chair in the kitchen could reduce fatigue and occupational disorders of housewives from extended housekeeping activities.

• 한국주거학회논문집
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• 제20권4호
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• pp.39-47
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• 2009

The purpose of this study is to find out the changes on the metropolitan condominium apartment unit plans based on the interior spaces related to women such An-bang (master bedroom), bathroom and attached spaces to the master bedroom, living room, diningroom, kitchen, utility room, and balcony. This study used the content analysis method and space syntax. Contents were limited to the floor plans with 3 rooms type and about 105 m2 in the Korean apartment encyclopedia. The unit plans of 2,278, built from October 1975 to January 2008, were analyzed and basically SPSS package 16.0 was employed. The results were as followed. 1) Living room was a core space and an increasing tendency. After 2001, the design trend of living room connected with kitchen and dining room, and dining room changed into one space combining with women's working space such kitchen. It meaned women's working activities became into family public activities as to depending open access. 2) Kitchen had a characteristics that was connected to utility room or back balcony, and the number of extra kitchen increased. Also, the size of DK decreased, but utility size little increased. It was showed the characteristic of this space was still for women. 3) An-bang had a little strong characteristics of married coulpe or women's personal space with bathroom or dress room/powder room. 4) In addition, the values of integration and control of living room and DK were highest. It meant these space were centered in unit plans. Next, the An-bang and dress room/powder room were high. Utility room or balcony's were next, and these were women's working space. Therefore, family's public space was most important, and married couple or women's personal and working space were later in planning.

• 조명전기설비학회논문지
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• 제25권3호
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• pp.1-6
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• 2011

To compare the lighting environment of kitchen and bathrooms in the apartments in China and Korea, this research conducted a study of the current status, targeting 68 households in China and 79 households in Korea. The results are as follows. First, the Korean kitchen space is a little bigger than China's, but the height of the sink and table show no difference. China does not use local lighting in the kitchen. And Korea 40.2[%], China 65.6[%] is sink's KS based was below. In the case of the dining table, KS criteria satisfy both Korean and Chinese standards. 20[%] appear to be very feeble; urgent improvements are required. Secondly, regarding the size of the bathroom, Korea and China show similar sizes; the average height of the vanities and toilet is higher in Korea than in China by 2[cm]. China does not use local lighting in the bathroom. The levels of illumination were measured; lighting is higher in China's bathrooms compared to Korea's.

• 한국주거학회논문집
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• 제22권2호
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• pp.1-10
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• 2011

This research is to suggest effective kitchen furniture design for 40, 50 pyeong-size apartment considering the quantity and volume, heights or length of stored items for cooking. The research candidates are purposive-sampled 30 households in Kangnam, Seoul. The observation shows that the volume of kitchen furniture is $3.1{\sim}5.9m^3$ and of utility furniture is $0.3{\sim}3.8m^3$. For each households hold average of 886 kitchenwares, $4.1m^3$. Such were normally stored in the upper and lower storage and tall storage closet for a kitchen. Through the field studies and depth interviews, it is shown that there are 287 (33.2%), $1.67m^3$ of the application for preparing food, certain knives, disposable products and food which is considered absolutely or comparatively hard to organize. Products that are very hard to organize are the small application for cooking, grouped kitchenware such as openers, the applications with long rod shape food, and detergent. There are 96 of such products, taking the volume of $0.32m^3$; thus, such products are considered to improve the kitchen furniture design. And the shelf of storage can the control 3cm hights according to result of this research.

• 한국생활과학회지
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• 제17권5호
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• pp.989-999
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• 2008

The purpose of this study was to supply the basic data for the plan of the storage space in the kitchen by investigating the actual condition of the use and residents' satisfaction. The questionnaires were distributed to 136 families of the local apartment in South Chung-Cheong Province of Korea. The results were summarized as follows; first, among the furniture for storage, the upper and lower space have been installed in every furniture. The general tablewares were stored in the upper part of the kitchen and the frequently used goods for cooking were largely stored in the lower part. Second, in the method of reforming the kitchen space, it showed highest figure in case of purchasing the shelf and there were many cases of storing things by using the subsidiary storage furniture and boxes and it came to the conclusion that the housewives have a tendency to solve the storage problem by using the less expensive, simple and passive ways. Third, in the degree of satisfaction for the space for storage, it showed that the respondents were a little bit dissatisfied with the size of storage space, the position of furniture for storage, the convenience for using and the storage rapacity. Among the furniture for storage in the kitchen, the degree of satisfaction for the upper and lower parts was a little bit low, but it is higher for the others. For the plan of storage space, the aesthetic appreciation reflects visually being in order was considered to be the important factor.

• 한국주거학회논문집
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• 제20권6호
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• pp.19-29
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• 2009

The purpose of this study is to clarify the spatial changes that have taken place in the main rooms (Anbang) and kitchens of traditional Utbangkkeokeum houses in Cheongju city, located on the central inland of Korea. These houses consist of a main house (Momchae) and a single-wing house (Nalgaechae), creating an ㄱ-shaped plan. The kitchen is in the front of the Nalgaechae, and the Anbang is at the rear. For the Momchae, the main hall (Daechung) is next to the Anbang, which is at the end of the Nalgaechae, and the room (Gunnunbang) is situated across from the Daechung. This study is based on the assumption that these houses have been conserved and altered from their original forms. As a result of alterations, many changes have occurred to the main room and kitchen spaces. The traditional main room is connected with two rooms (Utbang and Araebang), new standup kitchens are introduced, and floor heating systems are installed. The Anbang has maintained its sedentary lifestyle and the space for major daily activities such as sleeping and TV viewing. Also, TV viewing is a distinctive feature for residential purposes and the bedding is located in such a position that it is easy to observe any exterior movement for the elderly living alone. The layout of the standup kitchen has been altered to maintain the previous circulation, position and function of the entrance. Also, the kitchen and dining room were used together, and the size of these rooms has been partially increased from the original module in different ways for each case. The above findings suggest that Utbangkkeokeum houses of Cheongju city have been spatially changed while maintaining the previous lifestyle.