• 한국식품조리과학회지
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• 제25권4호
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• pp.474-487
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• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• Animal Bioscience
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• 제36권10호
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• pp.1612-1618
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• 2023

Objective: In our previous study, we observed that the addition of waste cooking oil (WCO) reduced ammonia (NH₃) emissions during laboratory-scale composting of dairy cattle manure under low-aeration condition. Therefore, this study aimed to evaluate the effect of addition of WCO on NH₃ emissions reduction during pilot-scale composting of dairy cattle manure, which is close to the conditions of practical composting treatment. Methods: Composting tests were conducted using pilot-scale composting facilities (1.8 m³ of capacity). The composting mixtures were prepared from manure, sawdust, and WCO. Two treatments were set: without WCO (Control) and with WCO added to 3 wt% of manure (WCO3). Composting was conducted under continuous aeration at 40 L/min, corresponding to 22.2 L/(min·m³) of the mixture at the start of composting. The changes in temperatures, NH₃ concentrations in the exhaust gases, and contents of the composted mixtures were analyzed. Based on these analysis results, the effect of WCO addition on NH₃ emissions and nitrogen loss during composting was evaluated. Results: During composting, the temperature increase of the composting mixture became higher, and the decreases of weight and water content of the mixture became larger in WCO3 than in Control. In the decrease of weight, and the residual weight and water content of the mixture, significant differences (p<0.05) were detected between the two treatments at the end of composting. The NH₃ concentrations in the exhaust gases tended to be lower in WCO3 than in Control. Nitrogen loss was 21.5% lower in WCO3 than in Control. Conclusion: Reduction of NH₃ emissions by the addition of WCO under low aeration condition was observed in pilot-scale composting, as well as in laboratory-scale composting. This result suggests that this method is effective in reducing NH₃ emissions in practical-scale composting.

• 대한지역사회영양학회지
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• 제11권2호
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• pp.229-239
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• 2006

This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.

• 한국농촌건축학회논문집
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• 제20권2호
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• pp.49-56
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• 2018

The vernacular houses with 田-shaped floor plan at Gangreung have been played important roles in tracing the vernacular living cultures including housing life. But due to the adoption of convenient facilities in vernacular housing lives caused by modernization and urbanization, many changes and transformations have happened at residential space of vernacular houses. This thesis targets to extract basic data to prepare and prevent various problems in process of renovation, extension and function change as installing housing life facilities, and to identify the changes and transformations of them to prepare the proper balances between their original form preservation and residents' convenience living. The results are as follows. The inner wall removal of rooms, the fuel change of cooking and heating, the leveling change of kitchen floor made possible the sedentary lifestyles. And its residential rooms were transformed from two row to one row by inner wall removal, the fuel heating change, the heating method change and the heat insulating materials. The residential extension materials were changed from the traditional materials such as soil, wood, etc to the modern materials such as cement block or brick, sandwich panel, etc. And the modern materials were used and attached to widen residential spaces to the vernacular house because of the easiness of execution. So, it is necessary for 田-shaped floor plan vernacular house owners to distribute printed execution guide book to prevent and minimize the various problems to be shown by extension, renovation and function change.

• 한국농촌건축학회논문집
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• 제10권3호
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• pp.51-58
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• 2008

The Youth Hostel in Korea, differently from that of other countries, has been introduced in order to attract School Excursion Group, and was developed as one of Youth Training Facilities. Youth Hostel as Youth Training Facility can be utilized as a healthy experiential space for youth education, as a stage for an international interchange, as a field for the lifelong education of various classes, and is also the Lodging Accommodation which is now highly appearing of the demand as a safe and educational lodging place to both individuals and family-unit tourists. The Purpose of this Research is aimed to provide the necessary fundamental materials to the planned forthcoming future Youth Hostel, after grasping of such present status as well as its structure and composition of space and spacial characteristic. Since Youth Hostel in Korea is managing on the center of the basis for youths and other groups, in order to compute the proper heads, it is required the scale-level which can accommodate all students in One-Unit Grade of a school at minimum. Accordingly, it seems that must be equipped with accommodating capacity of more than 300~400 persons. As because of recent quality-improvement in the portion of Youth Hostel Lodging, it is under planning with containing of the Sanitary Space at inside of lodging room, and Self-Cooking Space as well. In compliance with such various particulars, it looks that the lodging area should be at least more than $3.5m^2$ per a person.

• 한국건축시공학회지
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• 제17권1호
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• pp.1-8
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• 2017

최근 전 세계적으로 폭탄테러 및 폭발사고가 빈발하여, 인명 및 재산피해가 증가하고 있다. 따라서 방호 방폭 성능을 갖는 고성능 시멘트 복합재료(HPFRCC)에 대한 관심이 증가하고 있다. 이에 본 연구에서는 최적의 HPFRCC를 군부대 시설에 실제적으로 적용하기에 앞서 유 무기 복합섬유 혼입율 및 ERCO 혼입율 변화에 따른 HPFRCC의 기초적 특성 및 자기수축 저감 성능을 분석하고자 하였다. 그 결과, 적절한 유동성, 강도, 자기수축저감 효과를 종합적으로 고려할 때 복합섬유(SS+OL) 혼입율 1.5%에 ERCO 0.5%의 혼입이 가장 효과적인 것으로 평가 되었다.

• 한국조리학회지
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• 제16권2호
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• pp.185-198
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• 2010

본 연구의 목적은 조리전공자의 조리 실습 시설에 대한 만족도와 입학 전 교육 경험에 따른 대학 생활 적응의 관계를 조사하고자 한다. 본 연구의 목적을 달성하고자 충청권에 위치한 대학교 3곳의 조리전공자를 대상으로 총 200명을 표본으로 수집하였으며, 이 중 191부를 분석하였다. 이에 대한 분석 결과는 다음과 같다. 첫째, 인구통계학적 특성 중 남학생과 고학년 전공자, 일반계 고등학교 졸업자의 대학 생활 적응도가 높은 것으로 나타났다. 둘째, 입학 전 교육 경험이 없는 집단이 교육 경험이 있는 집단에 비해 대학 생활 적응도가 부분적으로 더 높은 것으로 나타났다. 셋째, 조리 실습 시설의 만족 수준이 높은 집단이 만족 수준이 낮은 집단보다 대학 생활 적응도가 더 높은 것으로 나타났다. 넷째, 상호작용 효과의 분석결과는 조리 실습 시설 만족도가 높은 집단의 경우 사전 교육 경험이 없는 집단의 대학 애착 정도와 신체적 적응도가 더 높은 것으로 나타났으며, 사전 교육 경험이 있는 집단의 경우 정서적 적응 및 사회적 적응이 더 높은 것으로 나타났다. 조리 실습 시설 만족도가 낮은 집단의 경우, 사전 교육 경험이 없는 집단의 대학 애착 정도만이 더 높은 것으로 나타났으며, 사전 교육 경험이 있는 집단의 사회적 적응, 정서적 적응, 신체적 적응도가 더 높은 것으로 나타났다. 그러므로 미래 지향적 교수-학습이 원만하게 수행될 수 있도록 전공자의 만족도가 높고 그 기능을 충분히 다할 수 있는 새로운 조리 교육 환경이 계획되어야할 것이다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.477-492
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• 2003

The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.

• Journal of Nutrition and Health
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• 제45권5호
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• pp.489-499
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• 2012

본 연구는 대구시내에 소재하고 있는 고등학교 중 석식의 운영형태가 운영위탁과 운반위탁으로 다른 2학교 선정하여 총 219명 (남 96명, 여 123명)의 학생을 대상으로 식습관 및 식행동, 급식 메뉴에 대한 기호도를 조사하였으며, 이를 분석한 결과는 다음과 같다. 1) 조사대상자의 평균 신장은 남학생 175.0 cm, 여학생 161.4 cm였고, 평균 체중은 남학생 67.1 kg, 여학생 50.3 kg이었다. BMI는 남학생의 경우 정상 54.2%, 저체중 13.5%, 과체중 이상 32.3%인 반면에 여학생은 정상 68.3%, 저체중 30.1%, 과체중 이상 1.6%이었다. 2) 식품선택기준으로는 '맛'을, 석식을 하는 이유는 '배고픔 해결'이 모든 학생에게서 가장 많았고 두 항목 모두 운반위탁교 학생들에게서 더 높이 나타났다. 식습관에 영향을 주는 요인에서 운영위탁 급식학교는 가족, 친구, 학교 순이었고, 운반위탁교는 가족, 학교, 친구 순으로 답하였다. 편식여부에서는 운영위탁교 33.0%에 비하여 운반위탁교가 56.1%로 높았다. 3) 식품별 선호도는 운영위탁교에 비하여 운반위탁교에 곡류, 육류 및 가금류, 과일류, 우유 및 유제품이 높았지만 유지류는 낮았다. 조리법에서는 운영위탁교는 데치기를, 운반위탁교는 찌개, 구이, 볶음을 더 선호하였다. 4) 급식 식단에서 밥류는 모든 학생이 쌀밥을 가장 선호하였고, 운영위탁교에서 콩밥 등 잡곡밥이, 국 찌개류에서는 콩나물국 등 맑은 국의 선호도가 운반위탁교에 비하여 높았다. 전반적으로 대상학생들은 육류 찬류에 대한 선호도가 높았다. 그러나 볶음류, 찜 조림류, 튀김 구이류의 주찬류에서 운영위탁교의 학생들은 채소와 생선 등 다양한 재료들로 조리한 식단에 대한 선호도도 비교적 높은 반면 운반위탁교에서는 불고기 등 육류 재료의 선호가 현저히 높았다. 부찬류로 무침류와 김치류에서 운영위탁교에 비하여 운반위탁교의 기호도가 낮은 반면 후식류인 음료와 과일의 기호도는 운반위탁교에서 높았다. 이상의 연구결과를 종합해 볼 때 운영위탁교에 비해 운반위탁교에서 대부분의 메뉴에 대한 기호도가 낮게 조사되었다. 이것은 외부조리시설에서 조리를 한 후 학교까지 운반되어 오는 과정에서 관능적인 부분이 현저히 낮아지고, 운반에 따른 제약점 때문에 식단이 다양하지 못한 점에서 기인되었다고 생각된다. 대부분의 현재 고등학교에서 석식의 운영을 운반위탁형태로 유지하는 이유가 점심 배식 후 조리실의 세척 및 소독과정과 석식 준비과정이 중복됨으로 발생하는 위생 문제를 가장 큰 요인으로 꼽고 있다. 그러나 이는 각 준비과정이 이루어지는 구역을 구분하고 별도의 식판과 배식기구를 사용함으로써 해결할 수 있으리라고 생각한다. 뿐만 아니라 현재의 위탁급식의제 문제를 해결하기 위하여 행정적, 제도적 장치가 마련되어져야 하며 학생, 학부모, 영양 (교)사와 교사 등의 다양한 의견을 수렴하고 운영방식의 검증하여 체계적이고 합리적인 급식관리가 필요하다고 생각한다.

• 대한영양사협회학술지
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• 제3권1호
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.