Browse > Article
http://dx.doi.org/10.7859/kief.2016.23.5.003

A study on the Analysis of Space for School Foodservice Facilities - Focus on Elementary and Secondary Schools in the Metropolitan area Since 2009 -  

Seo, Boong-Kyo (Dept. of Architecture, Gachon Univ.)
Publication Information
Journal of the Korean Institute of Educational Facilities / v.23, no.5, 2016 , pp. 3-10 More about this Journal
Abstract
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.
Keywords
School Foodservice Facilities; Composition of space; Functional Space; Size;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Chang, Hye-Ja, Son, Hye-Jung & Choi, Gyeong-Gy, Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province, Journal of Korean Society of Food & Cookery Science 25(4), pp.474-487, 2009.8
2 Choi, Gyeong-Gy, Development of the facility model based on the HACCP and Dry kitchen concept for improving sanitary condition of school foodservice establishment, Graduate School of Human Environmental Sciences Yonsei University, pp.14-21, 2005
3 Jeon, Young & Kim, Hyun-Ah, Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians): Comparison of School Foodservice Facilities and Improvement of Utilities in Schools, Journal of Food Science and nutrition 43(9), pp.1447-1456, 2014.9
4 Jeong, Sook-young, Lee Hwa-ryong & Oh, Deog-seong, A study on the planning of school catering facilities using the HACCP system, Journal of The Architectural Institute of Korea Planning & Design 18(1), pp.3-10, 2002.1
5 Kim, Kyung-Ho & Cho, Min-Kwan, Environmental Improvement Object of Food service Facilities in Elementary and Junior&Senior High School, Journal of The Architectural Institute of Korea Planning & Design 25(1), pp.279-286, 2009.1
6 Kim, Kyung-Ho, et al. Environmental Improvement Object of Food service Facilities, Seoul School Health Promotion Center, 2008
7 Oh, Deog-Seong & Lee, Hwa-Ryong, A Study on Planning Guideline and Models for School Catering Facilities I, II, III, Journal of the Korean Institute of Educational Facilities 8(2)-(4), 2001.