• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.34-46
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• 2004

The purpose of this study was to investigate disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan area. Foodservice facilities and utilities investigated in this study were ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter. The questionnaire which was administered to 196 dietitians was used as a survey method. The results were as follows. The washing method of foodservice facilities and utilities was mainly used by detergent washing-natural dry. The disinfection method of foodservice facilities and utilities was mainly sanitized by sodium hypochlorite. Dumb waiter and hood were sanitized by 70% ethyl alcohol and iodine. In washing and disinfection frequencies of foodservice facilities and utilities ceiling was twice/year, wall, hood and pest control facilities were once/week, floor, trench, greasetrap and dumb waiter were everyday, respectively. Floor, trench, greasetrap and dumb waiter were disinfected properly, whereas ceiling, wall, hood and pest were not disinfected properly. The washing method was related to dietitian's marital status and education. The disinfection state was related to dietitian's age and career, having of sanitation check list. The disinfection method was also affected dietitian's marital status, number of employee, duration of foodservice, number of total serving and having of sanitation check list. Therefore based on the results of this study, it should be given to the microbiological study on disinfection of facilities and utilities such as ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter and the dietitian and employee's sanitation training also should be conducted continuously.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.218-225
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• 2007

This study was conducted to investigate the satisfaction of school dietitians with foodservice facilities and utilities in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total of 22 dietitians. Statistical data analysis was completed using the SPSS v. 10.0 program. The results are summarized as follows. Among the 222 school foodservice systems, 68.5% of the schools prepared meals the conventional way and 31.5% prepared them the commissary way. Most of the school foodservice facilities were located on the first floor. Satisfaction with the location of the foodservice facility was not significantly different between the conventional and commissary systems. However, overall dietitian satisfaction with the foodservice facility locations was poor. Approximately 30% of the dietitians responded that one of the most important problems for foodservice management was the limited space and worn-out equipments in the kitchens. For dietitians' satisfaction on the types of facilities present, most schools had constructed dietitian offices, food storage facilities, cafeterias, rest rooms, dressing rooms, and preparation facilities. Yet, the amenities most often missing were storage facilities, preparation facilities, dressing rooms, rest rooms, etc. For overall satisfaction with the status of facilities and utilities, we found no significant differences between dietitians in the conventional(2.89) and commissary foodservice systems(2.86); however, the satisfaction level among the dietitians was poor. Therefore, governmental regulation agencies need to review and approve plans prior to the new construction or extensive remodeling of school foodservice facilities. Finally, content analysis was also conducted regarding the dietitians' opinions on foodservice facilities and utilities.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.59-70
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• 2007

This study was conducted to investigate the perception about situation about school foodservice facilities and utilities in Chonbuk area. Self administered questionnaires were collected from 222 dietitians. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Among 222 school foodservice systems, 68.5% of schools prepared the meal with conventional way and 31.5% of with commissary way. As the results of condition of school foodservice facilities, there was significantly differences between conventional and commissary foodservice systems; wall and ceilings(p<0.05), lighting(p<0.05), kitchen ventilation(p<0.05), preparation facilities(p<0.01), washstands(p<0.05), dressing rooms for employees(p<0.001), rest, and showers(p<0.01). On the basis those result it was assumed that the status of facilities of conventional foodservice systems better than commissary ones. About 66% of conventional foodservice systems and 34.5% of commissary ones have conducted own dining rooms. As to situation of dining rooms, conventional foodservice systems had better facilities than commissary ones. Therefore, governmental regulation agencies have to review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition, content analysis was conducted regarding to dietitian's opinions on foodservice facilities and utilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1653-1660
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• 2004

This study was conducted to investigate seasonal changes of microbiological counts and sanitation state on the surface of food service facilities and utilities of elementary schools in Busan area. Samples swabbed using sponge were collected from the surface of food service facilities and utilities, that is ceiling, wall, floor, trench, grease trap, hood, pest control net and dumb waiter, and analyzed by measuring the total plate, coliform and Salmonella spp. count. The total plate counts at foodservice facilities and utilities except ceiling and wall were ranged from 10$^4$∼10$^{6}$ CFU/100 $\textrm{cm}^2$. The coliform counts were ranged from 10$^2$∼10$^4$ CFU/100 $\textrm{cm}^2$ at foodservice facilities and utilities except ceiling. The grease trap was the severely contaminated facility. It was indicated that the sanitary condition at the foodservice facilities and utilities except ceiling and wall should be improved promptly. As a result of investigating the seasonal changes of microbiological counts, floor, trench, grease trap and dumb waiter should be carried out disinfection before foodserving everyday in summer season, and the disinfection frequencies of wall, hood and pest control net should not be less than three times per week. In winter season floor, trench, and dumb waiter should be carried out disinfection after foodserving, grease trap should be carried out disinfection before foodserving everyday and the disinfection frequencies of wall, hood and pest control net should not be less than twice per week.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.62-73
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• 2009

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.325-332
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• 2008

The purpose of this study was to analyze the gap in perceived sanitaion management importance-performance for school foodservice facilities and utilities. Questionnaires were delivered to 200 dietitians who are employed in school foodservice. A total of 108 were usable, resulting in an 54.0% response rate. Statistical analyses were performed using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-tests, and importance-performance analysis (IPA). Among the respondents, 58.3% of the dietitians had more than 10 years of work experience, 81.5% were university graduates, and 64.8% worked in elementary schools. Also, 89.8% of the school foodservices provided meals once a day. According to the importance and performance analysis for 25 items, significant differences were found between importance and performance and the importance score was significantly higher than the performance score for all of the items. The results of IPA showed the following areas as improvement priorities: physical separation between the clean areas and the unclean areas to prevent cross-contamination, and proper management of the temperature and humidity within kitchens and food storage facilities. Overall, the IPA results indicated that the items in need of urgent need of improvement will require political support, and above all, continued research. Finally, better models of foodservice facilities and utilities are needed to improve and modernize the operating conditions of these various foodservice establishments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1447-1456
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• 2014

The purpose of this study was to compare perception of school foodservice facilities and utilities in dietitians and school nutrition teachers in the Gyeongnam area between schools that improved foodservice facilities and utilities versus those who did not. From July 23 to Aug 31, 2012, 391 questionnaires were distributed, and 289 questionnaires were obtained. A total of 275 questionnaires were used for the final analysis, excluding improper ones. The results of this study were as follows. First, among 275 schools, 90 schools (32.7%) improved school foodservice facilities and utilities while 175 schools (67.3%) did not. Second, schools with improved facilities had a more well-equipped receiving room (P<0.01), preparation room (P<0.001), dishwashing room (P<0.001), storage room for supplies (P<0.001), rest-room for school foodservice employees (P<0.05), locker room (P<0.01), shower room (P<0.001), laundry room (P<0.001), boiler room (P<0.05), and room for serving cart (P<0.05) than schools with no improvement. Third, total perception score of school foodservice facilities area from schools with improved facilities (1.71) was significantly higher than that (1.60) of school without improvement (P<0.001). Fourth, total satisfaction (3.32) of school foodservice facilities and utilities in school with improved facilities was significantly higher than that (2.62) of schools without improvement (P<0.01). Fifth, schools with improved facilities had a better equipped of floor (P<0.05), entrance (P<0.001), drain (P<0.001), water supply (P<0.01), lighting (P<0.001), hand washing (P<0.001), foodservice management room (P<0.001), locker room (P<0.001), rest-room and shower room (P<0.001), and preparation room (P<0.001) than schools without improvement. However, there was no significant difference in terms of walls and ceilings, windows, ventilation, and storage. In conclusion, school foodservice facilities and utilities improvement should conducted as soon as possible.

• Journal of Korean Society of Rural Planning
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• v.4 no.2
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• pp.79-88
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• 1998

The purpose of this study was to identify factors related to residential satisfaction, and to examine the rural housing and village environment which enable to derive what should be considered in the future rural housing improvement. Data were collected by questionnaire survey in 11 rural villages - suburban rural area, plain rural area, intermediate rural area, mountainous rural area. The major findings are as follows: 1) The rural residents rather dissatisfied with'management/maintenance','economic value','facade'in housing level, The overall housing satisfaction level was just medium(neither satisfied nordissatisfied). 2) They also dissatisfied with'playground for children','education condition','medical facilities', 'market'in village level. The overa'll village satisfaction level was just above average(slightly satisfied). 3) Vrom the result of ANOVA test, there are no significant differences in residents evaluation for tiousing and village attributes among 4 rural areas. 4) Factor analysis identified six rural housing environmental factors:'inside utilities','housing size' 'aesthetic aspects','safety','privacy','outside utilities'. 5) For the rural village environments six important factors were derived :'public services','commercial convenience facilities','social interaction','environmental pollution','amenity','agricultural service facilities'.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.497-507
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• 2009

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2004.11a
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• pp.325-333
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• 2004

Since 1995, One of the NGIS(National Geographic Information System) projects, the underground utilities project has been finished in 2003. The 19 cities in korea for this project will use underground utilities management system using underground utilities database focusing on water and sewage system. However, special expert, technical and experience problem in computer environment has not been had in working department for water and sewage management and maintenance for each local government. The management and maintenance of underground utilities database by manual method is getting lowered a data quality of underground utilities database because of the data omitting, error in writing and securing of the lasted database. Therefore, in this study, Application test for field workers using a mobile tool and environment analysis of wireless communication in Korea and application test of GPS receiver for mobile tools had been processed and made a mobile working environment. The efficient management and maintenance method for underground utilities database has been developed an off- line method for modification and update of database about general work which has a high working frequency because of the limitation of wireless communication environment Also, the emergency working has been applied for on-line method.