• Proceedings of the Korean Society of Disaster Information Conference
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• 2015.11a
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• pp.311-314
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• 2015

본 연구에서는 학교 폭력을 방지하고 학교 안전을 위한 다양한 제도들 중 배움터지킴이와 학교보안관에 관한 선행연구 및 사건사례를 분석하였다. 그리고 지금 논의되고 있는 학교 안전지도사 자격제도에 관해 조사하였다. 그 결과 기존의 제도들에 대해 다양한 문제점들이 두각 되었고 학교 안전지도사 제도가 이러한 문제점들에 대한 방안으로 모색되었다. 하지만 학교 안전지도사 제도가 기존의 다양한 제도들을 일원화할 수 있어야 하며 교직원에게 한정하는 부분은 수정 보완 되어져야 한다. 또한 교내의 학교범죄방지와 학교안전뿐만 아니라 교외 활동시에도 관련 부처와 상호 유기적으로 대응 할 수 있는 시스템이 이뤄져야한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.