• 한국치위생학회지
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• 제22권1호
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• pp.63-72
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• 2022

Objectives: This study was conducted to prepare basic data to propose the necessity and utilization of oral welfare products in the welfare services of the long-term care insurance system, focusing on facility workers working in elderly facilities. Methods: The analysis was conducted on 144 workers working at some local elderly facilities. The questionnaire was constructed by classifying the use of oral welfare tools into 6 questions and the necessity and demand for oral welfare devices into 13 questions. Frequency analysis and technical analysis were performed for data analysis, and one-way ANOVA was performed for differences in the necessity and demand for oral welfare equipment. The statistical significance level was p<0.05. Results: As a result of examining the awareness of the necessity and demand for oral welfare equipment among workers in elderly facilities, the awareness of the necessity of including oral welfare equipment in the items of welfare equipment in the current long-term care insurance system was high at 4.15 points. As a result of analyzing the correlation between awareness of care products and the need and demand for oral welfare equipment, it was confirmed that there was a statistically significant positive correlation (p<0.01). Conclusions: In the long-term care insurance system for the elderly, oral welfare products need to be considered for welfare equipment services. The provision of oral welfare products within the long-term care insurance system for the elderly can provide opportunities and services to select various self-care tools. In addition, it is expected that it will be possible to promote changes in the long-term care insurance system for the elderly and to improve the system in a variety of positive ways.

• 한국조리학회지
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• 제13권1호
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 2006년도 추계학술대회
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• pp.332-335
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• 2006

This paper considers a facility location problem, which is concerned with locating facilities on a supply chain network and installing the associated equipments at the facilities to meet a given set of demands. The objective function is to minimize the sum of setup cost (facility opening cost and equipment installation cost), operation cost, and distribution cost. For the equipments, various choices of equipment modes need to be determined. Moreover, in the problem, overwork is allowed each facility but at expensive operation cost. The proposed problem is characterized as being NP-hard problem, so that a heuristic algorithm is derived. In order to evaluate the performance of the proposed algorithm, computational experiments with various numerical instances are conducted.

• 교육시설
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• 제10권3호
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• pp.15-26
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• 2003

The purpose of this study is to describe the planning and applied safety facility layout for a technology laboratory in a middle school. A technological teaching facility has its essential purpose in meeting students' needs and achieving educational objectives efficiently and effectively. Practice-related appliances were selected through investigation of the current middle school laboratory, and analysis of the technology textbooks of the 7th curriculum. Laboratory layout was achieved with consideration of the teacher's and students need of safety and close proximity to laboratory facilities and equipment. Our recommendation takes the SLP survey results into consideration. The results of this study are as follows: The following floor plan is recommended. The facility layout will insure that students are able to work safely, in full view of academic instructors. Students will have easy access to all equipment due to the efficient floor plan and logical sequencing of equipment.

• 한국식생활문화학회지
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• 제17권3호
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• pp.252-259
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• 2002

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

• 대한간호
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• 제36권1호
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• pp.108-117
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• 1997

This study was carried out to examine the standards for evaluation of laboratory facilities and equipment. These constitute the most important yet vulnerable area of our system of higher education among the six school evaluation categories provided by the Korean Council for University Education. To obtain data on the present situation of holdings and management of laboratory facilities and equipment at nursing schools in Korea, questionnaires were prepared by members of a special committee of the Korea Nursing Education Society on the basis of the Standards for University Laboratory Facilities and Equipment issued by the Ministry of Education. The questionnaires were sent to nursing schools across the nation by mail on October 4, 1995. 39 institutions completed and returned the questionnaires by mail by December 31 of the same year. The results of the analysis of the survey were as follows: 1. The Physical Environment of Laboratories According to the results of investigation of 14 nursing departments at four-year colleges, laboratories vary in size ranging from 24 to 274.91 pyeong ($1{\;}pyeong{\;}={\;}3.3m^2).$. The average number of students in a laboratory class was 46.93 at four-year colleges, while the number ranged from 40 to 240 in junior colleges. The average floor space of laboratories at junior colleges, however, was almost the same as those, of laboratories at four-year colleges. 2. The Actual State of Laboratory Facilities and Equipment Laboratory equipment possessed by nursing schools at colleges and universities showed a very wide distribution by type, but most of it does not meet government standards according to applicable regulations while some types of equipment are in excess supply. The same is true of junior colleges. where laboratory equipment should meet a different set of government standards specifically established for junior colleges. Closer investigation is called for with regard to those types of equipment which are in short supply in more than 80 percent of colleges and universities. As for the types of equipment in excess supply, investigation should be carried out to determine whether they are really needed in large quantities or should be installed. In many cases, it would appear that unnecessary equipment is procured, even if it is already obsolete, merely for the sake of holding a seemingly impressive armamentarium. 3. Basic Science Laboratory Equipment Among the 39 institutions, five four-year colleges were found to possess equipment for basic science. Only one type of essential equipment, tele-thermometers, and only two types of recommended equipment, rotators and dip chambers, were installed in sufficient numbers to meet the standards. All junior colleges failed to meet the standards in all of equipment categories. Overall, nursing schools at all of the various institutions were found to be below per in terms of laboratory equipment. 4. Required Equipment In response to the question concerning which type of equipment was most needed and not currently in possession, cardiopulmonary resuscitation (CPR) machines and electrocardiogram (ECG) monitors topped the list with four respondents each, followed by measuring equipment. 5. Management of Laboratory Equipment According to the survey, the professors in charge of clinical training and teaching assistants are responsible for management of the laboratory at nursing schools at all colleges and universities, whereas the chief of the general affairs section or chairman of the nursing department manages the laboratory at junior colleges. This suggests that the administrative systems are more or less different. According to the above results, laboratory training could be defined as a process by which nursing students pick up many of the nursing skills necessary to become fully qualified nurses. Laboratory training should therefore be carefully planned to provide students with high levels of hands-on experience so that they can effectively handle problems and emergencies in actual situations. All nursing students should therefore be thoroughly drilled and given as much on-the-job experience as possible. In this regard, there is clearly a need to update the equipment criteria as demanded by society's present situation rather than just filling laboratory equipment quotas according to the current criteria.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• 한국지진공학회논문집
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• 제25권6호
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• pp.241-249
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• 2021

Communication facilities play an essential role in disaster situations. Therefore, communication facilities need to have structural and functional safety during and after earthquakes. Recently, technology for partial seismic isolation has been increasing to protect data facilities and communication equipment installed in buildings from earthquakes. However, excessive displacement may occur in the seismic isolator during an earthquake due to the resonance between the building and the seismic isolator having long-period characteristics, which may cause overturning and separation of the installed equipment. In this study, analytical and experimental studies were conducted to evaluate the safety of seismic isolators installed in high-rise buildings. It was confirmed that damages might occur in buildings' seismic isolator, with resonance characteristics of less than 1 Hz.

• 대한안전경영과학회지
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• 제19권1호
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• pp.181-189
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• 2017

The systematic management of technology infrastructure increasingly becomes critical as it represents the driving power for creating competitive advantage of nations and enterprises. In this sense, public facility and equipment, which is one major asset of technology infrastructure, should be managed effectively, systematically and efficiently to increase its overall equipment effectiveness. However, the manual and off-line communication was the unique way to communicate between the suppliers who provide facilities in the public sector and the customers who utilize the facilities in the industrial sector. This communication way caused invisibility of available usage time and increase of idle time, thereby decreasing the equipment effectiveness. This paper presents an web-based scheduling system that enables real-time collaboration and information sharing for increasing the equipment effectiveness. The designed system performs scheduling, facility management, order management and customer relationship management in an on-line platform, and carries out the processing and storing of relevant information in an integrated database. The paper includes a development approach to identify business process models and standardized system models by using object-modeling technique. The deliverable of the present work will contribute to increasing the equipment effectiveness by enhancing visibility, transparency and predictability by means of the integration with a legacy Enterprise Resource Planning.

• 드라이브 ㆍ 컨트롤
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• 제21권1호
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• pp.31-37
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• 2024

In this study, to prevent accidents in underground facilities during excavation, we developed a Lv.3 automated control system that can be configured as an electronic control system without changing the existing hydraulic system in a general excavator and utilized digital map information of underground facilities. We aimed to develop a strategy to prevent accidents caused by operator error. To implement this, a real-time excavator bucket end position recognition and control system was developed through angle measurement of the boom, arm, and bucket using an electronic joystick, RTK-GPS, and angle sensors. In addition, excavators are large, machine-based equipment, and it is difficult to control overshoot due to inertia with feedback control using position recognition information of the bucket tip. Therefore, feed-forward control is used to calculate the moving speed of the bucket tip in real-time to determine the target position. We developed a technology that can converge and verified the performance of the developed system through actual vehicle installation and field tests.