The purpose of this study is to provide a basis for planning of school foodservice facilities to operate with hygiene and efficiency corresponding a decrease of the number of students. This study analyzes the composition of space for foodservice facilities categorizing by the functions which are preparation area, cooking area, cleaning area, storage, and worker's room on elementary, middle and high school in Seoul Metropolitan city since 2009 that the Seoul School Health Promotion Center published a manual for school foodservice facilities. The calculation can be a basis for school planners and the general schools to use available area in each school and can manage the school usage plan appropriately. The number of students in each school has been regarded as the space planning element, but the number of students would considered with using the specific area and time.

This study aims at proposing the efficient settlement of middle school district and the appropriate allotment of middle school student. It focuses on the middle school district in Sejong city where has recently been developed. Firstly this study analyzes the long-term plans of school establishment, the current state of the student accommodation and the number of increasing students according to the continuing developments. To set up the efficient school district, it investigates the number of students per school district, school location and the commuting condition to each school. Throughout a question investigation to school parents, it analyzes the school choice factors - distant to school, school environment, school facilities, teacher's passion, the school curriculum, and so on. Furthermore it carries out focus group interview(FGI) targeting parents and teachers. It proposes a short-distance allotment method as an appropriate disposition of middle school student in Sejong city, which conducts a process of the first-application and the later-draw with a community as a unit.