• 한국식품영양학회지
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• 제19권4호
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• pp.435-447
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• 2006

This study was carried out to investigate foodservice management of child care centers in Ansan and to suggest the basic data for foodservice management improvement. A questionnaire survey of 48 child care centers in Ansan was undertaken. Child care centers were categorized large (children eve. 100) and small(children less than 100) by size and public and private by type. Survey questionnaires consisted of general background, employee, food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils. The results of this study are summarized as follows: because 46.9% to 56.3% of the centers took a dietitian in employment, foodservices in most of centers were not managed by professionals. The average of employee were 0.77 persons in smalll centers and 1.65 persons in large centers. The average space of kitchen were 3.86 pyung in smalll center, 6.06 pyung (1 pyung=$3.3058m^2$) in large centers. According to the data analyzed from Food inspection and storage, kitchen, cooking facilities, food distribution and hygiene utensils, the results indicate that the foodservice management of child care centers were in a relatively poor state. The director in child care centers should recognize the importance of the sanitation management and pay more attention to food service facilities. To improve foodservice performance at child care centers, it is required fur the Ministry of Gender Equality and Family to develop both the kitchen facility model based on the general sanitation standards and guidelines for child care centers.

• 한국식품조리과학회지
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• 제6권1호
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• pp.53-60
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• 1990

This survey was performed to investigate the kitchen facilities and present meal situation in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results are as follows; 1. The kitchen facilities. The number of families with old-fashioned kitchen forms a percentage of 10.8. The kitchen floor consists mainly of polyvinyl chloride materials such as monoryum and vinyl. Gas fuel is mostly used for home cooking. The families equipped waterworks and drainage system in the kitchen cover 92.6% and 85.7% respectively. 2. The present meal situation. Most of the housewives do the cooking for themselves (94.4%) and it is desirable for the health and nutrition of the whole family. The number of families that use the dining kitchen for daily meals covers 53.4%. All the family have their dinner together at most once a week. The instant foods are used frequently in the family whose housewife has a job and the family with high income.

• 한국가정과교육학회지
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• 제1권1호
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• 한국조리학회지
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• 제16권1호
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• pp.280-291
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• 2010

본 연구는 요리직업전문학교 재취업 교육을 받은 수강생들이 취업 후 요리직업전문학교의 교육 만족도가 취업 만족도에 영향 관계를 파악하기 위하여 요리직업전문학교를 수료한 후 취업한 243명 대상으로 만족도를 조사하였다. 이를 확인하기 위하여 SPSS 통계프로그램 14.0을 활용하여 빈도분석, 요인 및 신뢰도분석, t-test, ANOVA 분석과 다중회귀분석을 실시하였다. 분석결과, 교육환경 만족도는 교육 시간 만족, 교육 시설 만족, 교육 내용 만족으로 3개의 요인으로 분석되었고, 취업만족도는 급여 만족도와 업무 수행 만족도 요인으로 분석되었다. 가설을 검정하기 위한 차이검정에서 남녀와 자격증 유무에서 교육 시간과 교육 내용에서 통계적으로 유의하였고, 교육 시설에서는 유의하지 않는 것으로 분석되었다. 분산분석에서는 교육 만족도에서 부분적으로 가설이 채택되었고, 교육 만족도와 취업 만족도간의 회귀분석에서는 모두 통계적으로 유의한 결과가 나와서 가설이 채택되었다.

• 대한가정학회지
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• 제26권4호
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• pp.87-100
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• 1988

The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.

• 한국식품과학회지
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• 제53권4호
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• pp.501-508
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• 2021

본 연구는 경상북도 예천군에 소재하는 100인 이하의 어린이급식소 32개소를 대상으로 급식 위생·안전 순회지도 및 위생교육 지원에 따른 교육효과를 조사·분석함으로써 어린이급식소의 문제점을 파악하고, 올바른 개선방안을 제시하고자 하였으며, 위생·안전 체크리스트 분석 결과와 ATP 측정 결과의 상관관계를 비교·분석함으로써 위생교육의 효과를 평가하기 위한 ATP bioluminescence assay의 적용성을 검토하였다. 조사결과 설립 유형은 법인 9.4%, 국공립 18.7%, 기타 18.7%, 가정 21.9%, 민간 31.3% 순으로 확인되었고, 규모별로 집단급식소 25.0%, 소규모 급식소 34.4%, 비집단급식소 40.6% 순으로 조사되었다. 위생순회지도의 결과들은 '조리실, 식품 등의 원료·제품 보관실 등을 정기적으로 소독하는지 여부' 항목을 제외한 모든 항목에서 유의적인 개선을 보였으며, 위생순회지원에 따른 교육효과의 평가를 위해 칼, 도마, 고무장갑, 냉장고 손잡이, 정수기 꼭지 등 5가지 항목에 대한 ATP bioluminescence analysis가 수행되었다. 칼과 도마의 경우 전 개소 모두 순회 지원 후 20 RLU/cm² 이하의 수치를 보였으며, 특히 국공립시설, 법인시설, 민간시설에서 칼과 도마 모두 10 RLU/cm² 이하의 수치를 보였다. 조리기구 중 식품위생의 주요 기준이 되고 있는 칼과 도마를 중심으로 이와 관련된 항목인 '자외선 또는 전기 살균 소독기 설치 여부', '주방용구의 살균·소독제 또는 열탕의 방법으로 소독한 것을 사용하는지 여부', '어류·육류·채소류를 취급하는 칼·도마 구분 사용 여부' 항목들이 상관관계 분석을 통해 검증되었으며, 칼과 도마 모두에서 음(-)의 상관관계를 가지며 높은 상관성을 나타내었다. 이러한 결과는 위생교육의 효과에 대한 간편하면서도 객관적인 평가수단으로서 ATP bioluminescence assay의 가능성을 제시하는 것으로 사료된다. 전반적으로 제한적인 점검횟수로 인해 전 항목 모두 뚜렷한 개선을 확인할 수는 없었으나, 지속적인 교육지원을 통한 개선의 효과를 기대할 수 있을 것으로 판단된다.

• 가정과삶의질연구
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• 제23권4호
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• pp.101-112
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• 2005

The purpose of this study was to provide the design guidelines for the activity spaces in the skilled nursing facilities for the elderly through the investigation of the spatial characteristics and using behavior The researcher interviewed the staff regarding programs in 15 facilities, investigated and observed the use of the spaces from 15th of December, 2004 to 19th of February, 2005. The programs in facilities were categorized into human knowledge, arts, music, exercise, recreation, cooking gardening, religious and social activities, and those were peformed once to 4 times a day. They were conducted in the elderly individual rooms, lounges, program rooms, dining room, or(and) auditorium. The results of the study were as follows: First, investigating the activity spaces, the lounges and elderly individual rooms were mostly on the same floor so that the elderly had no big trouble in access to the lounge. The program rooms of the facilities in suburban and rural area were on the same floor as the elderly individual rooms and they were likely to combine with another usage, compared to those On city were mostly separated from the residence floor. Most of dining rooms and auditorium were on the basement or on the 1st floor. Second, in the programs by the activity spaces, elderly individual room and the program room were used more for the human knowledge and art programs with small group. The lounges were for recreation and social activities with (both of) small or(and) big group and dining rooms were mainly used for cooking programs. In auditorium, recreation, religious and social activity were performed with big group. Third, the individual rooms for the elderly had more capacity if those did not have any beds, but often had a trouble in making a passage way. The lounges needed to remove decorations and displayed furniture obstructing the passages and to arrange both of the western and eastern type of tables for the efficient use of the spaces. It took a long time in preparation of the furniture and other equipment if the program room was with another usage.

• 한국식생활문화학회지
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• 제9권5호
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2013년도 추계 학술논문 발표대회
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• pp.238-239
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• 2013

A study on the fire scenario proposal of residential facilities by using fire statistics. as a result of analyzing residential facilities fires by using fire statistics of national emergency management agency during 2007~2012, fires from carelessness were the most causes. specially, fires during food cooking among carelessness showed the highest occurrence frequency, and followed sparks, neglecting fire sources, and cigarette stubs in order. through this the study suggested fire scenarios according, It is believed that can be used as basic data for applying a secure building in a fire using a basis for fire safety design of buildings in the future this.