• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.397-405
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• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

• Journal of Korean Academy of Nursing
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• v.1 no.1
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• pp.44-48
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• 1970

무의식환자와 수술후환자의 구강청결방법으로 Milk of Magnesia를 사용하였을 때의 효과여부와 수술 환자에게 Milk of Magnesia와 함께 Chewing Gum을 사용했을 때의 효과여부를 측정하기 위하여 인디아나대학 Medical Center에 입원한 무의식환자 2명과 수술 후 마취에서 깨어난 환자 4명을 대상으로 하여 7-8시간 간격으로 2일간 구강청결을 실시했다. 본 연구는 1969년 가을학기에 시행했으며 분석방법으로는 표본 크기가 적은 경우에도 사용할 수 있는 방법의 T-test를 사용했으며 그 결과는 다음과 같다. 1. 무의식환자에서 Milk of Magnesia로 구강청결을 시행했을 때의 구강상태는 시행전보다 유의적으로 호전되지 못했다(p>0.1). 2. 수술 후 환자에서 Milk of Magnesia로 구강청결을 시행했을 때의 구강상태는 시행전보다 유의적으로 호전되었다(p>0.05). 3. 수술 후 환자에서 Milk of Magnesia와 Chewing Gum을 동반하여 사용했을 때의 구강상태는 유의적으로 호전되었다(p<0.05).

• Proceedings of the Korean Society of Disaster Information Conference
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• 2016.11a
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• pp.267-268
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• 2016

이 연구는 보행우선구역 사업이 얼마나 목적을 달성하고 있는지 평가하고 분석하는 것이 목적입니다. 연구결과 보행우선구역 사업으로 방문객이 증가한 것을 확인 할 수 있으며, 상권의 영향력이 사업 전보다 더 광역화 된 것을 알 수 있습니다. 이에 따라 지역의 주차수요를 증가시키는 요인이 될 수 있기 때문에 주차공간을 별도로 확보하는 것이 바람직합니다. 또한 방문자 수가 늘어나고 체류시간이 길어지면서 주변의 청결상태가 열악해 질 수 있기 때문에 청결유지를 위한 노력을 더 기울여야 합니다.

• Journal of Environmental Health Sciences
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• v.18 no.2
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• pp.1-2
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• 1992

실험기구의 청결도는 실험 및 분석에 있어서 생명과 같이 중용한 것으로 실험실에서 초자기구와 그외 기구, 그리고 장비 등을 사용하는 연구자와 실험요원들이 원하는 바는 이 기구들이 완전히 청결한 상태를 유지하는 것이다. 눈에 보이지 않는 찌꺼기들은 시료분석의 오차를 유발하고, 분리속도를 증가 또는 감소시키며, 미생물 실험에 있어서는 2차 감염이나 배양물 성장저해 그리고 신속성이 낮아지는 결과 등 많은 문제점을 초래하게 된다. 이러한 문제점을 해결하기 위하여 실험기구는 청결히 세척되어야 하며 어떠한 방해물질도 완전히 제거되어야 한다. 이는 바로 적절한 세척제를 선택하고 또한 효과적인 세척방법이 병행되어야 함을 뜻한다. 본 고에서는 세척제의 선택과 세척방법에 대하여 간략히 논해보고자 한다.

• The Korea Swine Journal
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• v.12 no.2 s.126
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• pp.114-117
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• 1990

신생자돈의 사망은 모돈에서 이행된 항체가, 사양관리조건, 돈사의 청결상태, 질병 등에 기인된다. 신생자돈의 폐사원인에 있어서 자돈의 생시체중이 1Kg이하로 미달되는 경우는 기아를 유발하여 사망율이 높아지고, 체중이 너무 큰 것은 체온유지를 위하여 소비되는 에너지의 양이 많기 때문에 사망하게 된다.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.104-105
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• 2005

알레르기 유발물질은 알레르기 질환 뿐 아니라 호흡기 질환과 폐기능에도 영향이 있다고 알려져 있다. 이에 알레르기 항원에 따른 폐기능의 영향을 본 결과 실내 알레르겐 항원인 집먼지 진드기와 곰팡이가 폐기능에 영향을 준다고 나타났고 이러한 항원들이 살 수 있는 환경에서도 폐기능이 영향을 받았다. 이는 실내의 환기나 청결상태가 개인의 건강에 영향을 미칠 수 있다는 것을 본 연구가 뒷받침해 준다.

• The Journal of the Korea Contents Association
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• v.13 no.3
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• pp.271-277
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• 2013

The subjects of this study were the patients of H Dental Hospital in Busan, who visited for the purpose of treatment in patients over 18 years of age and 151 patients, analyzed the data of the results of the selection criteria of the dental health care consumer. The gender of the subjects by cross-analysis, importance order of selection criteria for dental hospital were cleanness and hygiene(78.1%), equipment and facilities(60.9%), career and word-of-mouth(57.6%), staff kindness(57.6%), ease of use(32.5%) and scale of dental hospital(22.5%), it was appeared similar in comparison of cross-analysis and average-analysis. Major consideration of the study subjects to select criteria for dental hospital was pain control(31.8%), infection control(30.5%), cost(29.8%), time(7.9%) respectively. Gender as a primary consideration to the part of a man in pain control(39.2%), women cost(39.1%) was most common (p<0.001). In dental health care consumer to select criteria, clean hygiene and infection control at the heavily appeared to affect the direction of change in the consciousness of consumers seeking and it is necessary to improve hospital services for the dental care of their qualitative changes.

• Journal of Korean Society of Forest Science
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• v.86 no.3
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• pp.352-364
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• 1997

This study examined and analyzed users' behavior to recreation forest facilities and their satisfaction to recreation forest in order to offer some basal data which would be helpful to create new recreation forest, to supply users' needs in exsiting recreation forest, and to make excellent maintenance of recreation forest. The results are as follows ; Restroom, campground and forest aromatic bath ground were the most popular facilities with the users of recreation forest. And restroom, snack stand and water cooler were the most required facilities by the users. Before using recreation forest, users' expectation to enjoy aesthetics of nature, to be released from their fatigue and to rest, was the highest one. And users were satisfied most as they expected most from recreation forest. The major variables played for users' satisfaction about facility allocation and its harmony to the forest, were how clean the facilities are, how well they are repaired and maintained, how much noise users make around them, how easy to use them, and how beautiful the surroundings are. Users' satisfaction variables about vegetation condition of recreation forest, were diversity of vegetation, the shade of trees, the reservation of the forest, and the accordance of vegetation with the surroundings. Users' satisfaction variables about facility condition in recreation forest, were how easy to access to the recreation facilities and restroom, how clean they are, how well the trash cans are allocated, how easy to access to the field kitchen. And how good the forest is protected and nurtured, how well the forest managers conduct users' behavior, how effectively recreation forest is guided and informed to the public, were their major satisfaction variables about the management of Recreation Forest.

• 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.