• Journal of Nutrition and Health
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• v.30 no.6
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• pp.704-714
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• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.3183-3191
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• 2014

It is essential to effectively manage facilities because operating and maintenance cost for them accounts for more than 83% of lifecycle cost. This study developed BIM Object-based classification list to manage information required to operating and maintenance phase of them from design and construction phase. In order to develop this classification list, Construction Information Classification System, Design Criteria for Architectural Electrical Installations, commodity list classification of PPS(Public Procurement Service) were analyzed. and problems for consisting of object classification list were drawn. And each materials is classified that drawings discipline code (KSF 1540:2010 (Principle and criteria for CAD Drawing) was classified as level 1 to cover main areas and construction information classification system was classified as level 2 to cover elements also UNSPSC was classified as level 3 to cover objects for devices and equipments. this classification criteria was given code. This study is expected to be useful to exchange and share information in operating and maintenance phase by offering object point of view classification in design and construction phase. besides, it is looking forward to effective operating and maintenance of facilities by enabling management of devices and equipments by function, space, use.

• Proceedings of the KSR Conference
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• 2005.11a
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• pp.969-975
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• 2005

A rail heating system can be classified as the method which uses a natural phenomena change in climate condition and the method which uses electric energy. The former uses a the sunshine and wind for frozen rail or snow. On the other hand, and the latter uses the electric energy. In this paper, to set up an effective thaw system in railway facilities using the electric energy, the component for thaw equipments, the installing method, the method for temperature regulation, and the maintenance technique will be analyzed and compared, which results in an introduction of an effective and economic scheme for respective railway systems. Although the portion of thaw system is not quite large in the entire railway facilities, a significant energy saving and cost reduction can be expected if the proper system is employed.

• Korean Journal of Microbiology
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• v.49 no.1
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• pp.51-57
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• 2013

As facilities and equipments for learning activities in college campuses are handled by mass public, their contact surfaces may function as major routes of cross-infection of microbial pathogens. However, unlike items in cafeteria which is the typical target for campus hygiene, those surfaces are not under regular surveillance or sanitary maintenance. In this study, I made a quantitative comparison of the risk of being exposed to microbial pathogens from use of learning facilities such as classrooms and library to the risk from use of cafeteria, for about 1,500 students in a college. Regarding total coliforms as surrogate model of bacterial pathogens, exposure rates were estimated for each item in learning facilities and cafeterias by devising deterministic exposure algorithms based on bacterial abundance, contract rates and transfer rates. The exposure rate in cafeterias was 1.0 CFU/day while learning facilities imposed the rate of 0.5 CFU/day, which reaches a half of the exposure rate in cafeterias. However, 70% of students were exposed more in learning facilities than cafeteria because individuals had different frequencies in using cafeteria. Based on the results, some human-contact surfaces of learning facilities, including elevator buttons, may require regular sanitary maintenance. An efficient sanitary maintenance considering seasonality in diversity of pathogens involved with cross-infections is suggested besides improvement of personal hygiene among students.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.11
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• pp.1605-1611
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• 2017

In this study, the characteristic lifetime of power facilities such as power transformers and GIS were investigated as the basis of power facility asset management. It is difficult to obtain the operation and failure data of the facilities in Korea. Therefore, the number of failures of the electric power facilities was calculated from the operation data and hazard rate shown in the overseas literatures, and the statistical analysis was performed using the Weibull distribution function. As a result of extracting and analyzing the data of the UK National Grid for power transformers, the characteristic lifetime (scale parameter) of 116.45 years was considered to be a very appropriate value for power transformer management and can be used as a comparative data of the analysis of the domestic transformers. As for the GIS, based on the Bays and Bay-Years data and the hazard rate according to the operation years of the 123kV GIS in Germany, it is found out that the characteristic lifetime of GIS is not so meaningful. It is necessary to decide a maintenance strategy and lifetime expectancy considering the characteristics of the design, materials and manufacturing process of GIS.

• International Journal of Safety
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• v.6 no.2
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• pp.22-26
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• 2007

An episode of corona is a heterogeneity-caused electric discharge that occurs when electric fields are formed layer on layer and concentrated on an electrode. Electric wires built at the tip of 154kV private facilities use dead end clamp spawns corona from homogeneity caused by field concentration. Corona induces power loss, noise, insulator failure and more. In this research, we've studied the characteristics of coronas that take place in porcelain insulators and terminal electric wires of supporting hard wares (dead end clamp) that are set up as spares in the 154kV private facilities use hydroelectricity installations to support electric wires. Corona, which cannot be identified by regular methods, was measured utilizing UV image camera. As the result of measuring corona via UV image camera, we've confirmed that the depletion of insulators was accelerated following the wire end treatment method and validated the stress intensity of insulators at various lengths of bare wires caused by electric fields via FEMLAB. We have also proposed a new model for relieving homogeneity-caused field concentration, and after analyzing the proposed model via FEMLAB, we've confirmed that the concentration of field distribution was indeed reduced. Such results are exploited in installation of private facilities use equipments, maintenance of insulators and hard wares as well as safety enhancement, and are anticipated to be effectively utilized in corona prevention measures.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.307-317
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• 2013

Elementary school's physical environment is critical to lower grade students. Among the many physical conditions, Toilet, which belongs to health and sanitation category is very important to those who start school for the first time. The purpose of this study is for suggesting the guidelines of toilet design reflecting psychological and behavioral aspects of lower grade students. The research was executed as follows. Firstly, focused survey groups were carefully chosen. Five elementary schools were selected, being all open after 2005 under Seoul Gangseo District Office of Education. Secondly, field study was executed to find out toilet usage, during the period between April to June 2012, by visiting schools to see basic facilities, taking pictures and making actual measurement in each toilets. The architectural analysis was focused on location, moving line, actual size and space zoning, while the interior analysis being on finishing materials and the design of sanitary equipments. And the design elements such as color, lighting fixture, art works or signage were analysed, too. Finally, questionnaire survey was done to find out preferences of lower grade students. As a result, the guidelines of toilet design can be divided into two main parts, Physical and Psychological. For the Physical part, it is necessary for related facilities to be concentrated in order to give easy access. In addition, good ventilation, better lighting and to install sanitary equipments ergonomically are required. Furthermore, safe and clean maintenance should be considered. Psychologically, the design should be directed for making lower grade students come to toilets with comfort and more pleasantly.

• Journal of the Korean Society of Industry Convergence
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• v.23 no.2_2
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• pp.219-224
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• 2020

This study is based on the principle of solar power system and fire breakout. The result of the survey indicates that a solar power system is vulnerable to fire due to lack of maintenance after the installation. Currently the national fire safety agency does not have standards and legal provisions for the installation and maintenance of solar power facilities. Therefore, it increases the risk of fire breakouts as well as possibility of electric shock for the firefighters during fire fighting. This results possible damages to the human and equipments. In this study is proposing an automatic fire extinguishing system to reduce the power generation of solar panels during fire breakouts. Also, propose an over load current alarm system and fire prevention measures for fire fighters. The results of this study will be used as basic data for further fire testing of solar power systems.

• Proceedings of the KSR Conference
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• 2005.11a
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• pp.964-968
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• 2005

The standardization of information communication is doing a Internal each other connection and each other characteristic stability operation security in objective. From the low-speed network of the subway operation beginning currently it changes with the superhigh speed digital information transmission communication service environment which is a quality service, the hazard which plans the quality improvement of the efficient communication service use which hits to here and passenger service the standardization of the technical standard which stands and the improvement which hits to an engineering standard and facility must come to accomplish. The facility which existing is been old or the enclosure communication equipments which are insufficient. it improves, establishment itexpands efficiently, like this facilities it is stabilized and it is economic and rationally use maintenance it manages with the plan for the inside and outside of the country information communication relation technical standard and engineering standard service feature improvement and future expandability and economical efficiency, the possibility of having a pliability in order to be, rational technical standard and standard it takes a triangular position, efficient characteristic security of information communication service there is a place objective which promises the rational development of course city railroad communication system with character. Function improvement of enclosure communication base equipment, against an improvement and standardization plan it described trom the prosecution which it sees.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.