• 대한영양사협회학술지
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• 제10권1호
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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.

• 한국식품영양학회지
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• 제20권2호
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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.

• 한국가정과학회지
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• 제10권1호
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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.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1653-1660
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• 2004

부산시내 초등학교 5곳을 방문하여 현 급식소에서 보유하고 있는 급식시설$.$설비에 대한HACCP 적용시 중점관리점을 파악하기 위하여 위생평가를 실시하였다. 학교 급식 시설$.$설비는 학교급식소에서 사용하고 있는 천장, 벽, 바닥, 트렌치, 그리스 트랩, 후드, 방충망, 덤웨이터 등 총 8곳으로 분류하여 총균수, 대장균군수 측정을 통해 위생상태를 확인하였다. 급식시설$.$설비 표면의 위생상태를 검사한 결과 천장, 벽을 제외한 나머지에서 $10^4$∼$10^{6}$ CFU/100 $\textrm{cm}^2$의 세균이 검출되어 여전히 학교급식소의 위생수준이 낮은 것으로 파악되었고 특히, 그리스 트랩의 경우가 가장 위생상태가 불량한 것으로 나타났다. 대장균군수의 경우는 천장을 제외한 나머지 장소에서 $10^2$∼$10^4$ CFU/100 $\textrm{cm}^2$의 세균이 검출되었고 그리스 트랩에서 가장 높은 수의 세균과 대장균이 발견되어 특별히 관리 해야 되는 부분으로 확인되었다. 또한 학교급식 시설$.$설비의 하절기 및 동절기의 위생상태를 알아보고 중점 관리 점을 제시하기 위하여 급식 후 세 척 및 소독을 실시한 다음 시간 및 요일의 경과에 따른 오염도를 측정한 결과, 하절기에는 매일 소독을 실시해야 하는 바닥, 트렌치, 그리스 트랩, 덤웨이터의 경우는 급식 전에 소독을 실시한 후 급식을 시작해야 하는 것으로 나타났고, 주 1회 소독을 실시 하는 벽, 후드, 방충망은 주 3회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다. 동절기에는 바닥, 트렌치, 덤웨이터의 경우는 현재와 마찬가지로 급식 후에 소독을 실시하여야 하는 것으로 나타났고 그리스 트랩의 경우는 급식 전에 실시한 후 급식을 시작해야 하는 것으로 나타났다. 벽, 후드, 방충망은 주 2회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제25권1호
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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.

• 한국식품조리과학회지
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• 제24권3호
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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.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1447-1456
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• 2014

본 연구는 경남지역 초 중 고등학교 영양(교)사를 대상으로 학교급식시설 현대화 사업 완료 여부에 따른 급식시설 설비에 대한 인지도의 차이를 분석하여 학교급식환경 개선 및 향후 진행될 급식시설 현대화에 실질적이고 유용한 기초 자료 제공하고자 수행되었다. 2012년 7월 23일~8월 31일까지 총 391부의 설문지를 배부하여 289부(회수율 73.9%)가 회수되었고, 이 중 응답이 부적절한 14부를 제외하고 총 275부(분석율 70.3%)를 최종 분석 자료로 사용하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 학교급식소 운영 특성 현황으로 학교형태가 초등학교 51.6%였으며, 공립이 77.8%였다. 급식유형으로 도시형이 54.9%였으며, 조리종사자수는 평균 6.27명이 근무하였고 1일 급식횟수는 1식이 84.7%로 2 3식보다 높게 조사되었다. 급식실시기간은 11~15년 38.2%로 가장 높게 나타났다. 둘째, 조사대상인 경남지역 학교 275곳 중 32.7%인 90곳이 학교급식시설 현대화 사업이 완료되었으며, 67.3%인 185곳이 학교급식시설 현대화 사업이 아직 이루어지지 않았다. 학교급식시설 현대화가 미완료된 학교 총 185곳 중 향후 현대화 계획이 있는 곳은 24.9%인 46곳뿐이었다. 셋째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설 보유 실태 차이의 분석 결과, 학교급식시설 현대화 사업을 완료한 학교에서는 검수실(P<0.01), 전처리실(P<0.001), 식기세척실(P<0.001), 소모품보관실(P<0.001), 조리원전용화장실(P<0.05), 경의실(P<0.01), 샤워실(P<0.001), 세탁실(P<0.001), 보일러실(P<0.05), 배식운반차 보관실(P<0.05)을 보유하고 있는 반면, 현대화가 미완료된 학교에서는 보유하고 있지 않는 경향을 보였다. 넷째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설 면적에 대한 인지도의 차이를 분석한 결과 현대화 사업이 완료된 학교(1.71)와 미완료된 학교(1.60) 사이에 유의한 차이가 있었다(P<0.05). 학교급식시설 현대화 사업이 완료된 학교의 전처리실(P<0.001), 식품보관실(P<0.05), 소모품보관실(P<0.01), 급식관리실(P<0.001), 경의실(P<0.05), 샤워실(P<0.01)의 면적에 대한 인지도가 미완료된 학교보다 높았다. 다섯째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설에 대한 만족도 차이에 대하여 살펴본 결과 급식소 부대시설에 대한 만족도의 전체 평균값이 현대화 사업이 완료된 학교(3.32)보다 미완료 학교(2.62)가 유의적으로 낮게 나타났다(P<0.01). 여섯째, 학교급식시설 현대화 사업 완료 여부에 따른 급식 설비 실태 차이에서는 현대화 사업이 완료된 학교(3.77)보다 미완료된 학교(3.30)에서 낮게 나타났다(P<0.001). 학교급식시설 현대화 사업이 완료된 학교의 바닥(P<0.05), 출입구(P<0.001), 배수(P<0.001), 수도(P<0.01), 조명(P<0.001), 수세시설(P<0.001), 급식관리실(P<0.001), 경의실(P<0.001), 화장실 샤워실(P<0.001), 전처리실(P<0.001)에 대한 인지도가 미완료된 학교의 인지도보다 유의적으로 높았다. 본 연구 결과를 근거로 하여 다음과 같이 제언을 하고자 한다. 첫째, 학교급식소의 외부고객인 학생, 교직원의 만족도 향상과 내부 고객인 급식종사원과 영양(교)사의 바람직한 직무환경 제공이라는 측면에서 경남지역에서 학교급식시설의 현대화 사업이 아직 이루어지지 않은 학교를 대상으로 향후 학교급식시설 현대화 사업이 조속히 이루어질 수 있도록 정책에 반영되어야 할 것이다. 둘째, 향후 학교급식시설 현대화가 미완료된 학교를 대상으로 현대화 사업을 실시할 경우 급식 위생 관리에 기본적으로 필요한 부대시설의 설치 시 급식인원수, 작업량과 작업자 인원수에 맞도록 시설별로 적정 수준의 면적을 확보하여야 할 것이다. 셋째, 향후 경남지역 학교급식을 대상으로 학교급식시설 설비 및 학교급식시설 현대화 사업과 관련하여 다양한 연구가 활발히 이루어져야 할 것이다.

• 한국측량학회:학술대회논문집
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• 한국측량학회 2004년도 추계학술발표회 논문집
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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.

• 한국식품영양학회지
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• 제22권4호
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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.

• 농촌계획
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• 제4권2호
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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'.