• 대한지역사회영양학회지
• /
• 제11권2호
• /
• pp.229-239
• /
• 2006

This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.

• 한국실내디자인학회논문집
• /
• 제19권2호
• /
• pp.136-143
• /
• 2010

This study aims to seek a direction of development in apartment interior planning method, considering residential condition and historical planning schemes in South Korea and China. In this study, South Korea and China's traditional housing and modern apartment unit was studied to identify environmental attributes of residence. For Korea, Banga, where upper class residents lived, and modern urban Hanok were chosen to be analyzed. For China, two types of housing wear studied: Sahapwon, original form of China housing, and Yinong house which is a typical Sanghai house. First, the elements of living environment in two major cities; Seoul and Sanghai was defined to analyze factors of traditional houses in both cities. Depending on those factors, relationship among traditional and modern housing types were compared and analyzed, focusing on unit plan case studies for a better understanding of living environment in South Korea and China. From this study, similarities and differences between apartment plans in Seoul and Shanghai was examined according to their residential style, surrounding natural environment and lifestyle factors. In Seoul's apartment, spacial composition and movement lines were mainly formed around the public space in Seoul, while public space of living and dining room was located at housing entrance area in the Shanghai's residential system, configuring narrow form of housing unit. In respect of the natural environment, the unit plan of rectangular form in Seoul was more efficient in day lighting and wind circulation than the unit plan of narrow form in Shanghai. It was also found that cultural differences of stand-up and seat life style influenced on the composition of unit plans in Seoul and Shanghai.n Apartment cases in Seoul and Shanghai.

• 한국주거학회논문집
• /
• 제24권4호
• /
• pp.97-107
• /
• 2013

The purpose of this paper is to investigate the planning characteristics of certain cases of elderly welfare housing (hitherto EWH), and analyze any problems by comparing this against the actual needs of potential residents. To this end, 38 distinct housing plans from twelve EWH built after 2005 were examined, and a survey on housing needs was taken by 198 people between 48 and 62 years of age. The results are as follows: Firstly, the most common size found among the 10 cases was 42-66 $m^2$, however larger sizes are becoming more frequent. The most popular response on the survey was one favoring smaller housing options. Secondly, the most common floor plan examined consisted of 1 bedroom + LDK and 2 bedroom + LDK. Likewise, the survey reflected that 1 or 2 bedroom housing was preferred. Thirdly, a floor plan composed of a smaller bedroom and LDK is commonly found in smaller floor plans of EWH. The survey reflected potential residents preferred this same style of floor plan, with a smaller bedroom and LDK set up. However, lower-income participants preferred a single, larger bedroom which also can serve as a living space, to go along with a kitchen/dining room (DK). Fourthly, 2 bedroom housing typically included a single bathroom, however the survey indicated that participants preferred a second bathroom to go along with a second bedroom. Consequently, the planning of elderly welfare housing is to a large extent meeting the demands of its potential residents, however house size and the planning of bathrooms have yet to meet these demands, especially with potential lower-income residents when it comes to housing size and space composition.

• 디자인학연구
• /
• 제13권4호
• /
• pp.115-123
• /
• 2000

본 연구의 목적은 서양에서 오랜 역사를 통해 발달해 온 시대별 고전 양식이 현재 한국의 주거공간에 어떻게 적용되고 있는지의 경향을 파악해 보고자 하는 것으로 최근 5년 간 발행되었던 6개 종류의 관련 전문잡지를 조사하여 사양 고전양식으로 시공되거나 코디네이션된 주거공간 99사례의 사진을 조사하고 공간유형별, 실내구성요소별로 분석하였으며 그 결과는 다음과 같다. 1. 한국의 현대 주거공간에 나타난 서양고전양식의 공간별 적용경향을 보면 아파트와 단독주택에서 많이 적용되고 있었고, 실별로는 거실, 부부침실, 식당 순이었으며 거실에서는 차분하고 안정감을 주는 직선의 신고전 양식이, 침실에서는 부드러운 곡선의 로코코 양식이, 식당에서는 식탁과 의자등 가구에 로코코 양식이 쓰이고 있었다. 한편, 단일적용으로는 로코코 양식과 신고전 양식이 비슷하게 많이 나타났고 혼합적용 또한 로코코 양식과 신고전 양식이 혼합된 경우가 가장 많이 나타났다. 2. 한국 현대 주거공간에 나타난 서양고전양식의 실내구성요소별 적용경향은 신고전 양식의 벽, 르네상스 양식의 천장, 신고전 양식의 천장, 신고전 양식의 창과 문, 로코코 양식의 가구, 로코코 양식과 신고전 양식의 장식이 많이 적용됨으로써 로코코양식과 신고전 양식이 우세하였다. 이들은 원형보다는 변형으로 적용된 경우가 압도적으로 우세하였다.

• 인터넷정보학회논문지
• /
• 제6권3호
• /
• pp.129-145
• /
• 2005

본 논문에서는 구조화된 웹문서에서 자동으로 정보를 추출하고 추출된 정보를 통합하는 정보추출 시스템을 제안한다. 제안한 시스템은 레이블(label)이 없는 엔티티를 인식하기 위해 확률 기반 엔티티 인식 방법을 이용하며, 추출된 데이터를 이용하여 기존의 도메인 지식을 반자동으로 확장하는 기능을 제공한다. 게다가 기본 페이지에 링크된 하위 링크의 정보를 추출하는 기능을 제공하며, 도메인에 대한 이종의 정보 소스로부터 얻어진 유사 추출 결과를 통합하는 기능을 제공한다. 실험 결과, 도메인 지식만을 이용하여 웹 정보추출 시스템을 평가하였을 경우의 성능에 비해 하위링크의 정보를 추출하거나 확률 기반으로 레이블을 추론하여 추출 시스템을 평가한 경우의 성능이 상당히 향상됨을 보인다. 아울러 본 논문에서 제안하는 웹 정보추출 시스템은 도메인별로 시스템을 융통성 있게 적용시킬 수 있기 때문에 보다 다양한 정보들을 추출할 수 있다. 자동 도메인 지식의 확장이나 확률적 엔티티 인식 방법은 도메인 지식을 이용하는 프로그램이 추출할 수 있는 정보의 질을 증대시키기 때문에, 사용자의 만족도를 극대화시킬 수 있다는 장점이 있다. 따라서 본 시스템은 인터넷상의 영화 사이트나 공연 사이트 혹은 음식점 사이트에 대해서 정보를 추출해서 사용자의 지적 호기심을 충족시켜줄 수 있을 뿐만 아니라, 다양한 비교 시스템을 구축할 수 있기 때문에 전자 상거래의 활성화에도 기여한다.

• 한국실내디자인학회논문집
• /
• 제1호
• /
• pp.39-45
• /
• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• 대한영양사협회학술지
• /
• 제13권1호
• /
• pp.15-29
• /
• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• 한국주거학회논문집
• /
• 제25권2호
• /
• pp.19-26
• /
• 2014

The number of elderly who wants to access to Nursing Homes (NH) will increase due to the rapid aging society and domestic changes. Those who move into NH expect 24/7 care service in safe environment. Providing space free from danger, especially from fall, for the frail elderly is essential. The purpose of this study is to categorize performance needs of flooring materials in the aspect of safety, and analyze materials so that adequate ones for each space in NH can be suggested. Performance needs are as follows; slip resistance (dry/wet), fire resistance, resilience, water resistance, soil retardant, anti-bacterial, gloss, sound absorbtion. maintenance, durability, ease replacement, color and pattern variety, visual and tactual texture, tactile warmth, IAQ, sustainable material (before use), impact to nature (after use). They are categorized under function, economy, sensibility and sustainability. It was found that there are better materials than common ones that has been used repeatedly in NHs, such as vinyl sheets and VCT. In overall, Cork flooring and nylon carpet met all four categories, followed by wool carpet, rubber and linoleum. For bedroom, wood flooring, Cork, rubber, wool carpet, nylon carpets were suggested. In bathroom with shower, rubber, vinyl sheet and porcelain tiles were safe materials. As living/dining room and corridor floors, wool carpet, nylon carpet, cork flooring would be excellent as they are resilient and durable. The result of this paper can be used by both NH managers and material companies, resulting better quality of life of the elderly by providing safe environment.

• 건축역사연구
• /
• 제28권6호
• /
• pp.77-85
• /
• 2019

The Fisher House, the first Korean Legation in the USA was located at 1513 O Street in Washington, D.C. This house was a three-story brick building with a height of 12.2m(8.84m up to the eaves) and a mansard roof. Facing the street, it is 7.32m (24 feet) wide and 23.6m(77.4 feet) depth. There is a long hallway after the entrance and a parlor with a grand fireplace next to it. This long hallway leads to a central hallway with another fireplace and a central staircase connecting the 2nd and 3rd floors. After the stairs a dining room is with a fireplace in the middle, which then leads to a pantry for dishes and the kitchen. It can also be argued that The Fisher House was the first Western-style residence for Koreans who were officially dispatched from the government. On the other hand, when living in The Fisher House, Park Jung-yang, who was sent on the three premises of the Yeonjak, directly experienced how the United States sought independence from the U.K. through the Declaration of Independence, Mount Vernon, the Washington monument, the Arlington National Cemetery, and battlefields. Even though he was summoned back to Korea by China in less than a year, Park Jung-yang actively supported the independence movement when he became acting prime minister in 1896. In this regard, The Fisher House arguably is the birthplace of Korea's independence movement.

• 한국조리학회지
• /
• 제10권2호
• /
• pp.107-120
• /
• 2004

점진적으로 식품에서도 건강지향성 및 패션성을 추구하는 시대조류에 발 맞추어 과거 드레싱의 대명사로 불려오던 마요네즈가 퇴조해가면서 그 대용품의 개발이 절실히 요청되고 있다. 이에 본 연구에서는 일반적으로 조미료의 일환으로 흔히 사용되는 간장, 식초, 마늘 등 총 13종의 원료를 이용하여 고추조미유, 조미간장, 조미액, 조미유를 제조하고, 이를 혼합하여 새로운 형태의 드레싱오일을 제조하였다. 야채류, 피자류, 육류 등에 대한 관능검사 결과 특성화가 요망되었으며, 따라서, 여기에 각종 기능성 원료를 첨가한 고추 드레싱오일, 당뇨병 환자용, 성인병 환자용, 어린이용, 일식용, 일반인 대상 기능성 드레싱오일 등의 제조에 관하여 검토하였다. 뿐만 아니라 이 드레싱오일은 상층부의 기름층과 하층부의 조미간장층을 흔들어 섞어서 사용하는 특성상 중간에 미관상 좋지 않을 층이 생성되는 문제점이 발생하였다. 이는 gum류 및 유화제를 겸용하여 어느 정도 해결이 가능한 것으로 밝혀졌다.