주방 레이아웃 평가에 대한 연구 = A Study on the Kitchen Layout Characteristics

다국어 초록 (Multilingual Abstract)

The purposes of this study were to analyse and evaluate the recent status of kitchen layout and then to suggest strategic improvement way for rational foodservice kitchen layout. Questionaries for the empirical evaluation of foodservice kitchen layout were developed and also it surveyed to 377 cooks at deluxe tourist hotels in Seoul. Together, analyzed about whether evaluating factors for foodservice kitchen layout influence to productivity of the kitchen and satisfaction. The results of evaluation in this study were as follows;First, the factors extracted in this study have six factors such as work flow, worker, material, equipment, physical environment in kitchen and layout facility. Second, it was shown that work flow was brought by the most important factor that should be considered for the first time to improve the layout efficiently. Third, it was found that work surface was designed without considering the physical condition of worker and is arranged not to arrive maximum productivities or efficiency. Fourth, in evaluating the space, it was revealed that aisle widths was less efficient so that space and workers could not been readily available. Therefore, this present results suggest that kitchen layout should be planed and designed by considering worker-machine system(menu, equipment, place, and method) in view of human.

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