• Journal of the Korean housing association
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• v.18 no.5
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• pp.85-91
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• 2007

This is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to find out the present condition of physical level, type, and cause of indoor noise of cafeteria in university campus by comparison with a restaurant near campus. Research methods were field survey and questionnaire survey. Field survey was consisted of measurement on equivalent and instant noise level and observation on noise type. Respondents of questionnaire survey were 60 students using subject cafeteria or restaurant. Surveys were carried out in the 8th and in the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$ (average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$ (average 71.2) dB (A), exceeded the indoor noise recommended value of ASHRAE (American Society of Heating, Refrigerating and Air Conditioning Engineers). But noise levels of the restaurant were $61.6{\sim}70.4$ (average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$ (average 64.9) dB(A). 2) The users's responses on major noise type in the cafeteria were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'talcing noise', but 'taking noise' and 'background music' in the restaurant. 3) It was found that indoor noise level of the cafeteria was caused by sound reflection of finishing materials, noise diffusion by open type kitchen, and dragging noise of movable furniture.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.85-88
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• 2007

This research is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to investigate the present condition of physical level, type, and source of indoor noise by comparison with a restaurant near campus. Methods were field survey with measurement on equivalent and instant noise level and observation on noise type, and questionnaire survey to 60 students users. Surveys were carried out in the 8th and the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$(average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$(average 71.2) dB(A), but noise levels of the restaurant were $61.6{\sim}70.4$(average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$(average 64.9) dB(A). 2) The users's responses on major noise type were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'taking noise' in cafeteria, but 'taking noise' and 'background music' in restaurant. 3) It was found that the differences of indoor noise condition between with 2 subjects were caused by finishing materials, kitchen division type, and furniture type.

• Korean Journal of Community Nutrition
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• v.4 no.4
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• pp.587-593
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• 1999

The purpose of this study were to : (a) analyzed price elasticity of university students in foodservice operations and (b)provide insight for price decision-making. Questionnaires were composed of price elasticity, the utilization and opinions of students on university foodservice operations, and demographic information regarding respondents. The questionnaires were distributed to 600 university students of 6 universities located in Seoul. Statistical data analysis was completed using the SAS package for descriptive analysis, t-test, ANOVA, and Pearson’s correlation. The results of this study can be summarized as follows: The average price for lunch was ￦1,663 for campus food, and ￦2,965 for off-campus restaurants. The frequency of utilizing the university cafeteria was fairly high. Students felt that the proper price for lunch was ￦1,446, presenting a lower price than the actual average price for lunch. The price elasticity was investigated in relation to the change in utilization rate when these was a price increase. The price elasticity was 2.03, with significant differences between sex, age, and major. The groups utilizing the university cafeteria frequently, taking longer time to go to off-campus or that were satisfied with the university cafeteria, had a lower price elasticity than those that did not. The results of this study suggest that predicting the price elasticity of the target market would assist the pricing policy, and the fact that the same students have different price elasticity by place and atmosphere can be used in marketing strategies.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.107-118
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• 1982

In order to obtain the information on the meal behaviors and the status of using university cafeteria, the survey was conducted through the questionaries to 2,425 students (Male : 48.8%, Female : 51.2%) of 9 universities throughout Korea. While most of the male students were having breakfast regularly (M : 70.7%, F : 52.7%), the female students enjoyed snacks for lunch (M : 21.8%, F : 55.0%) or between meals (M : 42.0%, F : 81.0%). Most of the subjects thought that skipping breakfast had bad influence on health. The male students had their lunch at the cafeteria more frequently than the female students. And the students in the universities without off campus dining facilities used cafeteria often. The students in the university-managed cafeteria also used the facilities more often than the rental situation. Other lunch habits in the case of not eating at the cafeteria were ‘bring lunch’ and ‘eat off-campus’. The main reasons for not eating at the cafeteria were ‘too crowded’(28.3%) and ‘waiting in long time'(28.0%). Only 4.9% of the students were satisfied with the menu, but the nearly half (42.3%) showed unsatisfaction largely because of the limited choice of menu Students pointed out the taste and the nutritional quality of the menu should be improved firstly. Another strong complaint was waiting in line.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.261-271
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• 2016

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4~20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33~62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was "not taste good" (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students' lunches.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.189-200
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• 1996

This study was carried out with 1030 students of Seoul National University to investigate the relationship between residences and food habits of college students. The results obtained were as follows. 1) Food habit scores of the students living in dormitories and in boarding homes with cooking facilities were significantly lower than those of other students, especially with regards to the balance of five basic food groups and skipping breakfast. 2) Energy intake of students living in the boarding homes with meals were low. Students in the boarding home also showed low intake of calcium and iron, whether meals were provided or they had cooking facilities. 3) Cafeteria meals on campus showed better nutritional values than meals at home, or restaurants around the campus. But students were not satisfied with campus cafeterias, because the food items were monotonous, they had long waiting service lines, preferred foods were limited, dishes were not clean, and stated of hygiene did not seem satisfactory. Nutrition education for college students is needed, and menus of campus cafeterias should be developed to meet the various needs of students. (Korean J Community Nutrition 1(2) : 189~200, 1996)

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.336-343
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• 2013

The study analyzed behaviors of users in cafeterias and spatial environmental images as well to understand what factors would affect the users' satisfaction in the cafeterias. The study also looked into how interior space factors would influence the users, what the users actually want from the cafeterias when they use them and lastly, what kinds of behaviors the users would do while in the cafeteria. Through those researches, the study proposed solutions to improve the users' satisfaction in cafeterias. As a field survey research, the study observed actual conditions of cafeterias at a university as conducting spatial environmental analysis to present ways to improve students' satisfaction in cafeterias at their university. In order to achieve the research goal, the study carried out a literature analysis and a survey and visited the cafeterias to understand both actual conditions and environments of cafeterias at a university. The study also had in-depth interviews with the students. The subject of the study was those college students who have been using four cafeterias at three campuses of D university. Data was collected via surveys, observations and interviews. With the students as the research subject, the study investigated and analyzed current status of the students' using of the cafeterias, actual utilization, spatial factors and satisfaction factors. The study was mainly developed with a survey conducted and by distributing basically 200 copies of the survey each to the campuses, the study gave out 200 copies each to Suseong Campus in Daegu and Oseong Campus in Gyeongsan but 400 copies at a time to Samsung Campus in Gyeongsan because it was the main campus and had two cafeterias. To sum up, each department was instructed to answer 20~40 copies of the survey in the end. Out of 800 copies in total, 188 copies from Oseong Campus, 153 copies from Suseong Campus and 386 copies from Samsung Campus which would add up to 727 were observed to be faithful enough to be used as statistics for the study.

• 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.

• Journal of Environmental Science International
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• v.21 no.7
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.