• Korean Journal of Human Ecology
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• v.19 no.4
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• pp.733-744
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• 2010

This study investigated the working conditions and job satisfaction of school cafeteria, according to their employment type in Chonbuk, South Korea. Self-administered questionnaires were collected from 401 elementary, middle, and high school cafeteria employees. The data showed significant differences between regular and irregular employees. These factors were: previous work experience (p<.001), type of school (p<.001), the style of foodservice at a school (p<.001), the type of foodservice system (p<.05), and the number of meals served each day (p<.001). The working conditions for regular and irregular employees were significantly different with regard to several factors: these were union membership (p<.01), how they were paid (p<.05), their total working hours (p<.01), and difficulty of using their holidays (p<.01). Approximately 80.5% of the subjects were dissatisfied with the working conditions after the introduction of countermeasures for irregular employees. Results indicated that the average employee job satisfaction level was 2.53, but that there were not significant difference in the level of job satisfaction when comparing regular and irregular employees. The item employees were most satisfied with was having responsibility over meals for young students (3.37). They were least satisfied with their salary (2.00). An interesting issue for future study would be to determine the factors that could improve job satisfaction whilst satisfying the employees' needs which in turn would improve the quality of foodservice.

• 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 Animal Environmental Science
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• v.8 no.2
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• pp.87-98
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• 2002

This study was conducted to determine nutritional values of different sources of food residues(FR) released in autumn and to compare them with nutrient requirements on NRC standard feeding system of swine. Hospital or cafeteria FR contained more cooked rice and side dishes residues and less vegetable residues and fruit peel, resulting in higher energy and lower fiber contents, compared to apartment complex FR, which had opposite patterns to these results. Chemical composition between hospital and cafeteria FR was almost similar. Salt(NaCl) content was more than 9 folds of NRC swine requirement, but much lower than the maximum tolerant level. Essenial and non-essential amino acids profile was similar among FR sources. Hospital or cafeteria FR protein had a similar pepsin digestibility to soybean meal protein. Apartment complex FR protein, however, had a much lower pepsin digestibility. When NRC nutrient requirements are considered, FR in swine diets could satisfy requirements of protein and all the essential amino acids, 75${\sim}$111% of digestible or metabolizable energy, and most of the major and minor minerals. All the FR contained extremely low levels of toxic heavy metals, indicating that they are completely safe from these toxic substances. It was concluded that hospital or cafeteria FR could be a nutritionally excellent and balanced feed source for swine.

• 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 Species Research
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• v.10 no.4
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• pp.356-363
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• 2021

Heterotrophic nanoflagellates (HNFs, 2-20 ㎛ in size) are substantially capable of controlling bacterial abundance in aquatic environments, and microbial taxonomists have studied ecologically important and abundant HNFs for a long time. However, the classifications of HNFs have rarely been reported in Korea on the basis of morphology and 18S rDNA sequencing. Here, previously reported five HNFs from non-Korean habitats were isolated from Korean coastal seawater or intertidal sediments for the first time. Light microscopic observations and 18S rDNA phylogenetic trees revealed that the five isolated species were Cafeteria burkhardae strain PH003, Cafeteria graefeae strain UL001, Aplanochytrium minuta (formerly Labyrinthuloides minuta) strain PH004, Neobodo curvifilus strain KM017 (formerly Procryptobia sorokini), and Ancyromonas micra (formerly Planomonas micra) strain IG005. Being morphologically and phylogenetically indistinct from its closest species, all isolates from Korea were therefore regarded as identical species detected in other countries. Thus, this result indicates an expansion of known habitats that range from those of the five isolates in natural ecosystems on Earth.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.88-103
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• 2011

The goal of this study is to improve food coordination, which is one of the factors of menu quality, by surveying satisfaction of students who visit a university cafeteria. Using Amos 7.0 to graphically verify the structure of the overall model, these following results were obtained. First, satisfaction with Interior facilities was positively enhanced by food shapes, food colors, tableware sizes and tableware colors. The more people liked these factors, the higher their satisfaction was. Second, satisfaction with Interior decoration was judged by such factors as food sizes, food colors and tableware colors. Third, satisfaction with Interior lightings was affirmatively affected by the colors of food and tableware. Fourth, Interior facilities, decoration and lightings all have positive influence on satisfaction with food. Higher satisfaction on these factors guarantee higher satisfaction with food. Among the standardized coefficient, Interior decoration(0.460), Interior lighting(0.310), Interior facilities(0.183), Interior decoration appears to be the most important factor for satisfaction with food.

• Journal of the Korean Home Economics Association
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• v.33 no.6
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• pp.61-72
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• 1995

This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

• Journal of Korean Society for Atmospheric Environment
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• v.9 no.E
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• pp.358-363
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• 1993

Total particulate mater (TPM), $NO_2$ and $NH_3$ were measured simultaneously in the smoking and non-smoking locations during an eleven month period from March 1986 to January 1987 at three sites in Chicago : Illinois Institute of Technology Cafeteria, Rush-Presbyterian St. Lukes Medical Center Cafeteria and a downtown office building. From this study, the mean concentrations of $NO_2$ and $NH_3$ were not significantly different between the smoking and non-smoking locations at any sampling site ; however, there was a statistical difference for TPM between the smoking and non-smoking locations. Activity factor was useful for describing the contribution from indoor source. The linear regression analysis was reasonable method for discriminating the individual contribution of source to determine the emission factor. The TPM emission factor determined from this technique was in good agreement with value from the literature.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.33-45
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• 2006

The purpose of this study is to make special study of the efficient operation of university foodservice. The concrete results through the conjoint analysis can be elicited as follows. First, through the interview in depth we draw out the efficient attribute comparing and analyzing elements of selecting menu and main reasons for selecting either student cafeterias or general cafeterias. Second, we elicit the best attribute based on the results of analysis on preference. Third, we present an improvement program for operating student cafeterias through simulation. As a result of conjoint analysis of the main reason for selecting a cafeteria and the utility of each attribute, the most important factor comes price (34.95%), the time required (33.20%), food taste (30.45%), and various menu (1.42%) in that order. What draws attention in the research is that price (34.93%) is not the only factor which influences students' choice of a cafeteria. Location (33.20%) and food taste (30.45%) are all equally important. These results show that students' expectation for cafeterias is getting various. Basically, all customers look for a nearer restaurant where its food taste is good and menu is various at a low price.

• Journal of Navigation and Port Research
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• v.33 no.5
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• pp.369-374
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• 2009

Recently, the number of design for open-spaces at waterfront, such as open-air restaurant and cafeteria, has been increasing to provide openness and natural environment of waterfront. However, when planning open-air restaurant and cafeteria, it is essential to investigate the climate characteristic of waterfront, especially wind environment, since the waterfront has a special quality of climate like low-temperature and strong wind which differs from downtown or inland In this study, wind environments of Haeundae, Suyoungrnan, and Gwanganli, the famous waterfronts in Busan, were investigated for design of open-air restaurants and open cafeterias. The main results were as follows. 1) the waterfront area of Haeundae, Suyoungman, and Gwanganli is suitable for open-air restaurant and open cafeterias; and 2) the appropriate period for open space in this area is from the end of March to November.