• Journal of Navigation and Port Research
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• v.34 no.1
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• pp.65-70
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• 2010

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, Suyoungman, 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.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.336-344
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• 1999

This study was carried out to investigate the eating behaviors and the preferences of industrial workers in Korea. This survey was conducted from May 20 to June 20, 1998 by constructed questionnaires and the subjects were 364 males and 588 females. The results obtained were summarized as follows: 1) The subjects who didn't have breakfast regularly were 41.7% because they didn't have enough time to eat. The main type of breakfast were cooked rice. 2) The subjects who used the company cafeteria were 60.5% and men used the company cafeteria more than women. The most favorite side dishes by the subjects were roasted foods and next side dishes were seasoned foods. There were not significantly different the kinds of favorite side dishes between men and women. The main reason that the subjects preferred to a specific side dish was 'delicious'. 3) Foods and dishes that the subjects could approached frequently and easily made the eating habits changed. The most favorite meal types of the subjects were Korean foods because those were good taste for the subjects. The favorite snacks by men were ramyon and those by women were rolled rice(Gimbab). 4) The pan-fried foods(Jun) were the most favorite food in the cloudy day and the salads were the most favorite food in the sunny day. The most favorite taste of the subjects were light and clear tastes and next favorite taste of the subjects was salty tastes. This study shows that the eating habit of industrial workers could be changed by easily and frequently approached food and weather. In addition, the lacks of time was main reason that the subjects couldn't have regular breakfast. Therefore, it needs to develop the desirable programs and diet menus to consider the situation of the industrial workers and weather.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.34 no.3
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• pp.238-246
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• 2024

Objectives: A collective of workers in the company's cafeteria encountered symptoms such as stinging and watering in and around the eyes, a sensation of sand in the eyes, erythema, swelling, and peeling of the skin on the face and neck. The objective of this study is to pinpoint the causes of these symptoms and propose preventive measures. Methods: Following preliminary on-site investigations, worker interviews, and literature research, it was determined that the most probable cause of the symptoms was ultraviolet rays emitted from a UV sterilizer. Consequently, the study measured and assessed the effective amount of ultraviolet radiation emitted by the sterilizer. Results: When operating with the curtain-type door of the ultraviolet sterilizer open, it was observed to surpass the 0.1 μW/cm2 8-hour work exposure standard recommended by ACGIH TLV in most kitchen workspaces. The evaluation of the maximum allowable exposure time based on the distance from the ultraviolet sterilizer indicated only 4.2 seconds at a distance of 0.2 m with the curtain door open, and merely 1.7 minutes at a distance of 1 m. Conclusions: This study confirmed that the symptoms among restaurant workers emerged immediately after the installation of the ultraviolet sterilizer, and these symptoms were consistent with those associated with exposure to ultraviolet rays. Furthermore, the assessment revealed that the exposure level to ultraviolet rays could be exceeded established exposure standards. It was recommended that the existing ultraviolet sterilizer be replaced with one featuring a glass door, and facility improvements should be made, such as implementing an automatic mechanism to turn off the ultraviolet lamp when the door is opened.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1047-1053
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• 2004

The purpose of this study is to assess students' attitude and satisfaction of university foodservices. We conducted a survey for this study using questionnaires with 400 university students. A total of 344 students answered with a usable response rate of 86.0%. We performed a statistical data analysis using SPSS program for $X^{2}-test$ and t-test. Students visited university foodservices more frequently for lunch than for breakfast or dinner. Students' food choice depended on taste of food. The main reasons for using university cafeteria included 'a low price' and 'economy of time'. The prior complaint factor on university foodservices was 'taste of food'. Students were more satisfied with a price than other factors. They marked 'a variety of menu' as the least satisfied. The matters, such as 'more delicious food' and 'more various menu' were pointed out for improvement. In conclusion, developing tastier food and diversifying a menu are required to enhance the quality of university foodservices.

• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.299-308
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• 2005

The purpose of this study was to investigate the college and university student's perception on the brand awareness of contract foodservice management company in Incheon area. The developed questionnaires were distributed to the college and university students in Incheon area from September 20 to September 24 in 2004. Total 198 questionnaires were used for the final data analysis with response rate of 82.5%. The results showed that 85 % of the students has known that the foodservice operation was managed by contracted management company, only 56.5% of them have known the exact name of contract foodservice management company managing their cafeteria. It was recommended therefore that contract foodservice management company need more efforts for widening public activities for their company's name.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.11a
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• pp.842-844
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• 2017

본 연구는 뷔페형 카페테리아 식당에서 근무하는 직원들이 계산 업무를 덜고 조리 업무에 집중하여 업무 성과, 직무만족도를 높일 수 있도록 돕는 카페테리아 무인계산시스템을 제안한다. 무인계산시스템의 작동과정은 크게 두 가지이다. 첫째, 식판을 가져오면 그 위의 음식들을 촬영하여 음식 부분의 ROI(Region of Interest, ROI) 이미지를 추출해낸다. 둘째, 미리 학습된 모델에 앞서 추출한 ROI 이미지를 입력하여 식판 위에 어떤 이미지들이 있는지 분석한다. 그 후 해당 음식과 가격을 GUI로 출력하여 사용자가 확인 후 결제할 수 있도록 한다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.535-536
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• 2023

본 논문에서는 대학교 교내 식당의 실제 데이터를 사용해 식사 인원 예측 모델을 개발하여 교내식당에서 발생하는 적자, 음식 품절, 대량 잔반 발생을 경감 시키고자 한다. 모델 개발에 사용되는 데이터는 2018년도, 2019년도 학기 중 식당 데이터와 기상청 날씨 데이터를 사용하였다. 2018년도, 2019년도 데이터를 이용해 EDA 분석 및 전처리를 통해 필요한 변수를 추출하였다. 전체 데이터의 70%를 기반으로 GridSearch와 XGBoostRegressor를 사용해 평일과 주말에 대한 식사 인원 예측 모델을 생성하였다. 그리고 나머지 데이터의 30%를 사용해 생성한 두 모델의 성능을 평가한다. 평일 식사 인원 예측 모델에 대한 MAE값이 조식 16명, 중식 23명, 석식 25명으로 준수한 결과를 보였고 주말 식사 인원 예측 모델에 대한 MAE값은 조식 16명, 중식 23명, 석식 25명으로 좋은 성능을 보였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.420-428
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• 1994

The purpose of this study was to determine relationship among the observed frequencies of 12 beverages selected by college men and women according to sex, age, race and academic classification and to estimate consumption of milk according to sex, age, race and academic classification. The instrument consisted of a check list and four questions. The sample of 282 subjects, 149 college men and 133 college women, was made by the accidental choice method. Observations occurred in the university center cafeteria at the dinner meal. The significant relationship s were sex and race in association with beverage selections by all subjects. The proportion of men in the distribution who selected regular , carbonated soft drinks and the proportion of white students who selected any of the carobnated soft drinks were the influencies. The result of the study indicated that carbonated soft drinks were the most preferred items followed by milk, water, iced tea, fruit juices, coffee, cocoa, and tea.

• Journal of the Korean Solar Energy Society
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• v.27 no.3
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• pp.15-21
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• 2007

The purpose of this study is to provide the basic data for passive control and energy conservation strategies of multipurpose greenhouse. Passive design strategies which are appropriate to Jeju environmental circumstance were applied in the multipurpose greenhouse. The field measurement were conducted to examine relationship of micro climate and indoor thermal environment in the multipurpose greenhouse. The result of this study can be summarized as follow ; (1) The indoor temperature was ranged from 5 to $21^{\circ}C$ without a heating system, when the exterior temperature was -1 to $19^{\circ}C$. (2) The multi-purpose greenhouse requires almost no heating energy in winter, when it is used as a greenhouse, an exhibition hall or a cafeteria.

• Journal of the Korean Institute of Educational Facilities
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• v.27 no.5
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• pp.24-31
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• 2020

This study proposed an effective improvement direction for the education and welfare supporting facilities and equipment sectors to guarantee the right of disabled students to study in university. To derive high-demand items, the value engineering quality model technique was conducted on the students who majoring in architecture and the disabled students. The high-demand items for the education and welfare supporting facilities and equipment was detailed by interviews with the disabled students. Especially, anti-skid floor material, spacious access space for electric wheelchair, efficient operation system for elevator and cafeteria waiting time are strongly demanded for the disabled students. Based on this research, universities can make efficient investments and improvements in the education and welfare supporting facilities and equipment sectors for disabled students.