• Journal of The Korea Institute of Healthcare Architecture
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• v.27 no.2
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• pp.25-37
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• 2021

Purpose: The main purpose of this study is to develop an evaluation system using the weighted-values of various users and experts for the public space to apply Universal Design, and additionally to find out the commonalities and differences by comparing the importance of evaluation indicators between users and expert groups. Method: A one-sample t-test was conducted to verify that the components of the public space to universal design application are suitable as evaluation indicators, and AHP(analytic hierarchy process) was performed to derive weight-values for the evaluation system. Results: The importance-values for the total 23 facilities to be used as evaluation indicators were derived by multiplying the weighted-values of each sector, domain, and facility by the disabled, non-disabled, and experts. To summarize the results of overall importance-values derived from the AHP, The disabled showed high-rank weighted-values in facilities of building sector > park & recreation sector > cross domain and low-rank weighted-values for sidewalk and roadway domain. The non-disabled showed high-rank weighted-values in facilities of park & recreation sector > roadway domain > building sector > cross domain and low-rank weighted-values for sidewalk domain. Experts mainly showed high-rank weighted-values in the cross domain and in facilities related to entry and movement to the target space in all sectors and domains. However, it showed moderate importance-values in the sanitary space. The disabled who are restricted to movement have a high demand for universal design in buildings consisting of vertical moving line, and non-disabled people who are not limited to physical movement have a high demand for universal design in parks and recreation sector for increased leisure time. It means that experts are important to recognize the principles of making space because they value cross domain and the key spaces and facilities for suitable the purpose of use. In addition, it can be inferred that non-disabled people have a higher demand for safety than disabled people due to their high importance in roadway domain and facilities of safety and disaster prevention. Implications: The significance of this study is the establishment of a quantitative universal design evaluation system for public spaces considering the different perspectives of the disabled and the non-disabled.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Journal of environmental and Sanitary engineering
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• v.22 no.1 s.63
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• pp.1-16
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• 2007

The incineration process has commonly used for wastes amount reduction and thermal treatments of pollutants as the technologies accumulated. However, the process is getting negative public images owing to matter of hazardous pollutants emission. Specially dioxins became a main issue and is mostly emitted from municipal solid wastes incineration. In this reason, pyrolysis/gasfication/melting process is presented as a alternative of incineration process. The pyrolysis/gasfication/melting process, a novel technology, is middle of verification of commercial plant and development of technologies in Korea. But the survey about the pollutant emission from the process, and background data in these facilities is necessary. So in this survey, it Is investigated that the behavior of dioxins in three pyrolysis/gasfication/melting plant (S, T, P) of pilot scale. In case of S plant, concentration of dioxins shows high at latter part of cogenerated boiler and stack which are operate on low temperature conditions than a latter parts of pyrolysis and melting furnace which are operate on high temperature condition. Concentration of gas phage dioxins had increased after combusted gas passed cogenerated boiler and this is attributed to react of precursor materials such as chlorobenzene and chlorophenol. Concentration of dioxins in T plant showed lower levels at latter part of cooling equipment which are operate with water spray type on low temperature conditions than a latter parts of gasfied melting furnace which are operate on high temperature condition. Removal efficiency of dioxins at gas treatment equipment was 78.8 %. Concentration of dioxins in P plant was low at latter part of SDA/BF which is operate at low temperature conditions than a latter parts of pyrolysis gasfied chamber which are operate at high temperature condition. Removal efficiency of dioxins of SDA/BF was 85.9 % and therefore, it showed high efficiency at those of stoker type incineration facility. However, concentration of dioxins which emitted at high temperature condition were low in three facilities and satisfied present standard emission level of dioxins. To consider the distribution ratio of dioxins, Particulate phase dioxins at S and P plants showed similar ratio with which shows in current stoker type for middle scale domestic waste incineration facility. It is necessary to continuos monitoring the ratio of distribution of dioxins in T plant in because ratio of gas phage dioxins showed high.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.148-157
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• 1998

Leachate is a result of the percolation of precipitation, uncontrolled runoff, and irrigation water into the landfill and can also include water initially contained in the waste as well as infiltrating groundwater. Behaviour of leachate by rainfall was studied to evaluate the variation of leachate generation and contaminants by rainfall in Sudokwon Landfill from January 1998 to October 1998. The quantity of leachate generated was measured with a flow meter, and the concentrations $BOD_5$, CODcr, T-N, $NE_3-N$, SS of leachate were also measured. Principal outcome obtained in this study are as follows : the quantity of leachate generated was the highest on August, the highest leachate generation volume in this period was 11,913㎥ and the lowest was $6,261m^3$. Although the similar amount of precipitation of 80mm applied to the two samples, there were difference in leachate generation due to precipitation duration, precipitation frequency, wet condition of solid wastes. As the result of regression analysis, the correlation coefficients(r) between the quantity of leachate generated and precipitation were 0.823, 0.976 between $BOD_5$ and CODcr, 0.992 between T-N and $NE_3-N$. As the quantity of leachate generated increased 48%, the concentration of $BOD_5$ and CODcr decreased 51% and 50% respectively. Therefore it was showed that the pollutant concentrations in leachate were diluted by precipitation. The concentrations of $BOD_5$ and COBcr in the rainy season were 2000~4000mg/1, 4000~6000mg/1 respectively, and 1000~3000 mg/1, 3000~5000 mg/l in the dry season. The loading of SS, $BOD_5$, CODcr(kg/month) on July was increased by 2.9 times, 2.8 times, 2.2 times with a basis on March. Therefore countermeasure of treatment facilities according to increase of loading by rainfall in summer is necessary.

• Korean Institute of Interior Design Journal
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• v.19 no.6
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• pp.206-213
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• 2010

This study, for church architectural amenities for the aged, with a base of 'laws on securing promotion of convenience for the disabled, aged, and pregnant women,' would like to propose improvement program after figuring out church worker (priest)'s willingness for amenities improvement, request of the aged church members, and level of request by different ages of the aged church members and total number of church members. The scope of geographical range for the study is limited to Northern side of Han River in Seoul and the churches with its own building having 500 to 3,000 people attending services, and implementation range, with a base of laws on promotion of convenience, separates specific items into mediation facility, interior facility, sanitary facility, and other facilities. The study selected 40 workers in church and 339 aged church members as subjects. As analysis method for the study, we have measured reliance level of questions by performing reliance test on each question, and performed frequency analysis in order to observe church worker's willingness to improve and request level of the aged church members. And, in order to find out the difference on opinion by the aged church members and total number of church members, we have performed "One way ANOVA," that verifies average difference. For evidence analysis we have verified all of them in attention level of p<.05, and for statistics analysis we have analyzed them using SPSSWIN 12.0 program. We are proposing improvement program based on study and analysis as next: First, since most of church workers have strong willingness to improve amenities we have learned that it is very optimistic to see improvements on church's amenities in the future. Second, since the aged church members' level of request was high on 3 of mediation facilities, elevators, and restrooms, it is desirable to improve mainly with these facilities. Third, the result on level of request for facilities based on the total number of church members revealed that the churches with 1,000-2,000 members have the highest level of request. Thus, we feel that the churches with 1,000-2,000 members should try harder to improve compared with churches with different number of members. Fourth, since the level of request on church amenities by different age group showed that the age group with 65-70 had the highest level of request on all facilities, except elevators, there are needs to apply the opinions of this age group more in depth based on this result.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.229-239
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• 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.

• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.51-59
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• 2014

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.

• Journal of the Korean Institute of Rural Architecture
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• v.10 no.3
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• pp.51-58
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• 2008

The Youth Hostel in Korea, differently from that of other countries, has been introduced in order to attract School Excursion Group, and was developed as one of Youth Training Facilities. Youth Hostel as Youth Training Facility can be utilized as a healthy experiential space for youth education, as a stage for an international interchange, as a field for the lifelong education of various classes, and is also the Lodging Accommodation which is now highly appearing of the demand as a safe and educational lodging place to both individuals and family-unit tourists. The Purpose of this Research is aimed to provide the necessary fundamental materials to the planned forthcoming future Youth Hostel, after grasping of such present status as well as its structure and composition of space and spacial characteristic. Since Youth Hostel in Korea is managing on the center of the basis for youths and other groups, in order to compute the proper heads, it is required the scale-level which can accommodate all students in One-Unit Grade of a school at minimum. Accordingly, it seems that must be equipped with accommodating capacity of more than 300~400 persons. As because of recent quality-improvement in the portion of Youth Hostel Lodging, it is under planning with containing of the Sanitary Space at inside of lodging room, and Self-Cooking Space as well. In compliance with such various particulars, it looks that the lodging area should be at least more than $3.5m^2$ per a person.

• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.