• The Journal of Sustainable Design and Educational Environment Research
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• v.17 no.3
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• pp.46-53
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• 2018

This study is to investigate the effect of the school dining space on the learning environment, such as study activity space, student self-government space, student communication and community building, as well as to suggest ways to utilize them. For this purpose, literature review and survey research were conducted. In the literature review, the understanding of the middle school curriculum, the study of the school facility space, the understanding of the school lunch, the communication and communication environment. The survey was conducted on 17 middle schools, 90 middle schools, and 65 non-cooking transportation middle schools in Jeollabuk - do to investigate the utilization status and standards of the Cafeteria dining space. As a result of this study, it is suggested that there will be a follow-up study on application of public design according to the usage for efficient utilization of school dining space.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.567-576
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• 2017

Foods are cultural texts. Recipes, cultural peculiarities, and relationships between people. Foods can expand into narratives. This study will compare and analyze the characteristics of the Korean - Japanese visual texts, and . The aim of this study is to examine the between-space and gender, and to examine the universality and specificity of the text of Korean - Japanese image culture. If the movie reproduces the world of reality fictionally from the viewpoint of the between-space, it can be seen that the artistic has differentiation by realistically reproducing the fictional world, but universally creates the hyper reality. Second, in the dimension of gender, both images suggest universality in which the dissolution of sex role becomes paradoxical product. However, has differentiation from the fact that it presents the aspect of gender equality more specifically.

• Archives of design research
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• v.11
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• pp.72-81
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• 1995

The purpose of this study was investigate the consistency of Korean traditional space in apartment. Fifty-two apartments and its dwellers were selected for field survey research and questionnaire. The major findings were summarized as follows: First, the space layout which has its origin in Korean traditional house was found in contemporary apartment and favored than that of western apartment. Second, among the Korean traditional space characteristics, the openness and closeness were found between the living room and room, living room and dining room, dining room and kitchen. Third, the heating system has been being changed from radiator to on-dol. Also favored finishing materials were revealed on-dol wood flooring and picture window for the living room, jang-pan flooring and Korean lattice window for the master room, wall covering for every wall and ceiling.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.05a
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• pp.716-718
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• 2023

엔데믹 시대, 외식 비중이 증가하고 온라인 커뮤니티를 중심으로 인기있는 식당에 대한 공유가 활발하게 일어나며 특정 식당으로 쏠리는 현상 심화, 주요 시간대에 식사를 하기 위해 줄을 서거나 아예 헛걸음을 하는 경우가 많아지고 있다. 본 연구에서는 대부분의 식당에 설치되어 있는 CCTV에서 촬영 이미지를 활용해서 딥러닝을 활용한 Data Labeling을 시행, 현재 식당의 남은 자리를 분석하여 사용자에게 전달하는 프로젝트에 대한 방식을 서술한다. Client를 통해 사용자는 실시간으로 특정 식당의 남은 좌석 수를 확인할 수 있고, 이 정보를 바탕으로 해당 식당에 방문할지 말지를 결정할 수 있을 것이다. 프로젝트 진행에 앞서 데이터를 분석하는 딥러닝 모델인 YOLO에 대해 분석하였고, 각 버전에 대해 특징을 비교 및 대조, 본 프로젝트에 적합한 버전으로 YOLOv5s를 선정하였다.

• Korean Architects
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• no.8 s.185
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• pp.56-59
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• 1984

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2008.04a
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• pp.42-45
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• 2008

다목적 공간 및 공연장은 공연 또는 강연을 위한 공간뿐만 아니라 상점, 식당 및 체육 공간 등 다양한 용도의 공간이 인접되고 있다. 다양한 공간이 인접할 경우 기존의 다목적 공연장에서는 발생하지 않았던 다양한 소음 진동 문제들이 발생한다. 본 연구는 강연 및 공연을 위한 다목적 공간 상부에 식당 및 체육 시설로 활용되는 공간이 배치되어 바닥충격음 문제가 발생할 가능성이 있었다. 바닥충격음의 강당으로의 전달을 차단하기 위하여 기본 구조체에 대한 바닥충격음 차단성능을 측정하여 적절한 저감 대책을 수립하였다. 저감대책으로는 상층부 철골 슬래브와 강당의 철골 구조의 구조적 분리, 유연한 마감재 적용, 슬래브로의 충격진동 차단을 위한 제진재 적용, 이중천장 구조 및 천장내부 흡음구조 형성 등의 종합적인 대책을 수립하였다. 이를 통해 경량충격음 및 중량충격음을 효율적으로 차단하였다. 또한 강당 공간은 강연 및 집회의 공간으로 활용될 수 있도록 하기 위하여 적절한 잔향시간 및 음성 명료도 확보가 필요하다. 플러터 에코, 과도한 잔향시간, 음의 사각지대 등을 최소화하기 위하여 측벽 형태 개선, 천장 반사판 형태를 개선하였다. 또한 측벽에서 진동 등의 영향으로 발생되는 떨림현상을 억제하기 위하여 측벽 내부를 흡음재로 충전하는 등의 대책을 수립하여 적용하였다.

• Journal of the Korean Data and Information Science Society
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• v.20 no.6
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• pp.983-990
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• 2009

Campus dormitories function as residence halls, which are quarters or entire buildings for residents to conveniently sleep, eat, and study in. And these functions lead us to refer to dormitories as quarters providing residence, food, and an academic atmosphere. Yet, of these functions, the restaurant service acts on dormitory applicants' and their parents' choice of dormitories as strongly as the others do. It is not optional for the residents but compulsory. All residents are required to eat at the restaurants attached to their dormitories. Therefore, when most of the dormitory applicants and their parents look for their favorite dormitories, they won't miss looking into how good the restaurant service is. Considering this tendency, this research, which takes samples of residents as subjects of investigation, aims to survey the service quality of the dormitory restaurants and to find how to enhance the service quality. The result, which is measured and analyzed on the basis of statistical methods, indicates that the responsiveness and empathy to the restaurant service are statistically the significant factors for dormitory applicants and their parents in choosing their favorite dormitories.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.209-218
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• 2005

The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.

• Proceedings of the Korea Information Processing Society Conference
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• 2013.11a
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• pp.568-570
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• 2013

본 논문에서는 PHR과 만성질환 및 공간정보에 대하여 분석하고, 식당, 커피숍 등과 같은 실내공간에서 PHR 정보를 활용하여 자가 건강관리에 필요한 맞춤형 공간정보를 제공 받을 수 있는 PHR 기반 만성질환자 맞춤형 공간정보 서비스 시스템을 설계하였다. 서비스 공간정보 관리 기능과 사용자 정보 관리 기능 및 맞춤형 공간정보 매칭 기능을 포함하는 시스템의 동작절차를 설계하였다.

• Korean Institute of Interior Design Journal
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• v.20 no.3
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• pp.182-189
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• 2011

This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study. the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene. In conclusion, for hygienic space planing of the customer space in restaurant, the space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area, such as spaces preparing dishes and food including water and table hall where customers eat, should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept. In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.