• 환경위생공학
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• 제5권2호
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• 한국콘텐츠학회논문지
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• 제20권12호
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• pp.322-331
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• 2020

본 연구는 사회맞춤형 LINC+ 육성사업에 따른 조리실습교육환경의 요인과 교육만족도, 취업준비행동 간의 영향관계를 규명하고자 하였다. 연구의 표본추출은 현재 사회맞춤형 LINC+ 육성사업을 시행하고 있는 대학 중 외식·조리 관련 학과 재학생 및 졸업생을 대상으로 편의표본추출(convenience sampling)을 사용하여 설문조사를 진행하였다. 조사 기간은 2020년 6월1일부터 1달간 진행되었으며, 수집된 자료는 SPSS 21.0을 사용하여 통계적인 유의성을 분석하여 가설검증을 실시하였다. 분석결과 첫째, 조리실습환경의 하위 요인인 교육프로그램, 교수자능력, 조리시설은 교육만족도에 유의한 영향이 있는 것으로 나타났다. 둘째, 교육만족도와 취업준비행동에 유의한 영향을 미치는 것으로 나타났다. 셋째, 조리실습교육환경의 하위 요인인 교육프로그램과 교수자능력은 취업준비행동에 유의한 영향을 미치는 것으로 나타났다. 마지막으로 연구 결과를 통해 관련 전공에서의 재정지원 사업 수행에 있어서 정책 및 교육환경, 취업, 만족도에 관한 기초자료로 제공할 것으로 기대하며, 향후 전문대학 재정지원 사업 관련 연구를 수행하는 연구자들에게 이론적 근거와 시사점을 제공하고자 한다.

• 대한지역사회영양학회지
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• 제1권2호
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• pp.189-200
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• 1996

This study was carried out with 1030 students of Seoul National University to investigate the relationship between residences and food habits of college students. The results obtained were as follows. 1) Food habit scores of the students living in dormitories and in boarding homes with cooking facilities were significantly lower than those of other students, especially with regards to the balance of five basic food groups and skipping breakfast. 2) Energy intake of students living in the boarding homes with meals were low. Students in the boarding home also showed low intake of calcium and iron, whether meals were provided or they had cooking facilities. 3) Cafeteria meals on campus showed better nutritional values than meals at home, or restaurants around the campus. But students were not satisfied with campus cafeterias, because the food items were monotonous, they had long waiting service lines, preferred foods were limited, dishes were not clean, and stated of hygiene did not seem satisfactory. Nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students. (Korean J Community Nutrition 1(2) : 189~200, 1996)

• International Journal of Human Ecology
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• 제4권1호
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• pp.15-23
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• 2003

Jeju-do is a volcanic island located off the shore of the Korean peninsula facing the Pacific Ocean. The traditional housing styles of the Jeju Province, therefore, reflect the impact of these natural backgrounds and reveal different housing styles that are distinctive from those of mainland Korea. The purpose of this research is to analyze the peculiarities of the Ondol (floor heating system) and the kitchen space of traditional housing of Jeju Island in terms of lifestyles. This study shall employ two research methods: a literature review and field survey methods. The literature review shall focus on the observations of characteristics noted in previous studies of Jeju's private houses. The field survey shall employ field survey and interview methods originating from the ethnography of the culturological-anthropologist approach. (1) The Jeju-do Ondol system is a “Weibang-eudul” system which means one Gudul per fire hole. (2) The definition of terms for Gulmook show variations depending on the various regions on Jeiu-do. (3) Major facilities in Jeongji include Gulmook, Sotduck, and Busup. Gulmook is a heating facility and Sotduck refers to a cooking facility; Busup refers to a combination of heating, cooking, and illuminating facilities.

• 한국조리학회지
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• 제17권2호
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• pp.74-84
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• 2011

조리 외식전공 대학생들의 교육환경서비스와 만족도에 관한 연구. 본 연구의 목적은 조리 외식전공대학생들을 대상으로 교육환경서비스와 전반적인 만족도간의 영향관계를 파악하기 위하여 전공자 314명을 대상으로 설문조사하였다. 조사목적을 달성하기 위하여 통계 프로그램 SPSS 17.0을 활용하여 기술통계 분석, 빈도분석, 요인분석, 다중회귀분석, 군집분석과 One-Way ANOVA 분석을 진행하였다. 교육환경서비스가 전반적인 만족도에 미치는 가설검정결과는 교육환경서비스 요인 중 실습시설 만족도와 교수의 친절강의 만족도에서(p<0.01) 부분적인 유의한 영향을 미치는 것으로 나타났다. 편의시설 만족도와 행정 서비스 만족도에서(p<0.01)는 유의한 영향을 미치는 것으로 나타났다. 교육환경서비스의 군집분류를 보면, 4개의 군집에서 군집 1은 미스트리형, 군집2는 만족형, 군집3은 불만족형, 군집4는 부정형 만족집단으로 분류하여 일원배치 분산분석에서(p<0.01)에서 통계적으로 유의한 결과를 나타내었다.

• 자원ㆍ환경경제연구
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• 제29권4호
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• pp.469-497
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• 2020

취사용 청정연료의 접근성 및 사용을 확대하고자 하는 세계적인 관심과 노력에도 불구하고, 여전히 전세계 인구의 약 1/3 이상이 청정 취사시설을 이용하지 못하고 있다. 그들은 전통적인 방식의 바이오매스, 즉 농작물, 가축분뇨, 목재 등을 취사용 연료로 사용하고 있으며 이로 인한 건강 및 경제적 피해는 심각한 수준이다. 개발도상국의 취사용 연료 선택 및 전환을 이해하고자 하는 다수의 연구는 가구주의 특성을 주요 결정요인 중 하나로 다뤄왔다. 그러나 가구 내 의사결정은 가구주에 의해 독단적으로 수행되지 않으며 가구원 간의 상대적인 특성 등에 따라 다양하게 나타난다. 본 연구는 가구주를 포함한 캄보디아 부부를 대상으로 남녀 배우자 각각의 특성을 모두 고려하여 취사용 연료 결정요인을 분석하고자 하였다. 그 결과, 근로활동, 교육 수준, 미디어 이용 빈도 등 남녀 배우자 간의 특성이 연료 결정에 미치는 영향이 서로 다르게 나타났다. 본 연구는 취사용 연료 결정요인을 분석하는 데 이전에 다뤄지지 않은 배우자의 특성을 고려한다는 점과 캄보디아를 대상으로 한 연구를 찾아보기 어렵다는 점에서 캄보디아의 청정연료 확대를 위한 보다 정교한 정책 개발에 기여할 것이라 기대한다.

• 한국주거학회논문집
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• 제18권3호
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• pp.115-123
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• 2007

The purpose of this study was to examine how housing facilities have been progressed, how housing life has been technicalized and which factors contributed to the modernization of Korean housing in the economic development era. Review of advertising material for apartment sales in the newspaper from 1970s' to the 1990s' are mainly utilized to follow up the changes of kitchen equipment and furnitures, bathroom equipments, heating and cooking facilities and their fuel system, information and telecommunication system as well as security and intelligent system. However, high technology in apartment was a symbol of modem housing in each time. The improvement of housing facilities brought about the improvement of efficiency in household works. In other words, housing space plays as "Living Machine". And appearance of new technology systems leaded to a pluralistic activities in the home. As well as improvement on the material environments accelerated the individualization phenomena in housing space.

• 한국농공학회논문집
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• 제49권6호
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• pp.55-62
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• 2007

Actual states of energy utilizations were investigated and analyzed on three representative rural villages in Chungcheongnam-Do. Rural residents were almost using the ondol boiler as a heating facility and oil(diesel, kerosene) and electricity(night thermal-storage power service) as a heating energy. There were a few households using briquette or firewood in a fuel hole with Korean hypocaust. Most of their cooking facilities were gas ranges using LPG. The most popular hot-water supply system was an oil boiler and the next was an electricity boiler. The amount of energy use in a rural household generally showed 20,000 to 40,000 won/month of the electric power rate, 400 to 800 liter/year of the oil and 60 to 120 kg/year of the LPG. Prompt measures should be taken to promote the spread of new and renewable energy such as solar heat, biomass and wind power, etc.

• 대한가정학회지
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• 제34권4호
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• pp.75-86
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• 1996

This study was surveyed to investigate the condition and satisfaction of foodservice environment. the survey was conducted based on an instrument which was developed by reviewing previous research. The instrument was provided to 57 nutritionists at the elementary schools in Taegu area, and its contents include the standard and relevance of kitchen center, the layout type and the standard of satisfaction for the cooking equipment, washing machine, kitchen table and kitchen facilities. Data obtained from survey were analyzed by SAS. These results show that the combination layout type among four types of cooking center in the arrangement gives the highest standard of satisfaction to nutritionists. The amounts of equipment holding are related to its arrangement in the standard of satisfaction.