• Nutrition Research and Practice
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• 제3권4호
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• 대한지역사회영양학회지
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• 제4권4호
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• pp.587-593
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• 1999

The purpose of this study were to : (a) analyzed price elasticity of university students in foodservice operations and (b)provide insight for price decision-making. Questionnaires were composed of price elasticity, the utilization and opinions of students on university foodservice operations, and demographic information regarding respondents. The questionnaires were distributed to 600 university students of 6 universities located in Seoul. Statistical data analysis was completed using the SAS package for descriptive analysis, t-test, ANOVA, and Pearson’s correlation. The results of this study can be summarized as follows: The average price for lunch was ￦1,663 for campus food, and ￦2,965 for off-campus restaurants. The frequency of utilizing the university cafeteria was fairly high. Students felt that the proper price for lunch was ￦1,446, presenting a lower price than the actual average price for lunch. The price elasticity was investigated in relation to the change in utilization rate when these was a price increase. The price elasticity was 2.03, with significant differences between sex, age, and major. The groups utilizing the university cafeteria frequently, taking longer time to go to off-campus or that were satisfied with the university cafeteria, had a lower price elasticity than those that did not. The results of this study suggest that predicting the price elasticity of the target market would assist the pricing policy, and the fact that the same students have different price elasticity by place and atmosphere can be used in marketing strategies.

• Communications for Statistical Applications and Methods
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• 제30권5호
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• pp.485-499
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• 2023

This study aimed to predict the number of meals served in a group cafeteria using machine learning methodology. Features of the menu were created through the Word2Vec methodology and clustering, and a stacking ensemble model was constructed using Random Forest, Gradient Boosting, and CatBoost as sub-models. Results showed that CatBoost had the best performance with the ensemble model showing an 8% improvement in performance. The study also found that the date variable had the greatest influence on the number of diners in a cafeteria, followed by menu characteristics and other variables. The implications of the study include the potential for machine learning methodology to improve predictive performance and reduce food waste, as well as the removal of subjective elements in menu classification. Limitations of the research include limited data cases and a weak model structure when new menus or foreign words are not included in the learning data. Future studies should aim to address these limitations.

• 한국조리학회지
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• 제17권3호
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• pp.65-75
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• 2011

본 연구는 급식업체 소비자를 대상으로 만족과 사후행동에 관한 연관관계를 살펴보고자 하였다. 선행연구를 통해 도출된 14개의 속성을 바탕으로 요인분석과 회귀분석을 통해 만족을 규정하였다. 급식업체 소비자를 대상으로 총 281개의 응답을 확보하였고, SPSS 18.0 ver을 활용하였다. 요인분석결과 베리맥스 회전방식을 채택하였으며, KMO값은 0.634, $x^2$=610.084, 유의확률 p<0.001, 총분산 설명력은 61.685%로 나타났다. 5개의 요인이 도출되었고, 각각 재료 음식, 메뉴, 관리, 대부환경으로 명명하였다. 타당성을 나타내는 크롬바하 알파계수는 0.703으로 나타났다. 설명력 16.3%에 만족에는 재료, 관리, 내적환경이 만족도에 영향을 미치는 것으로 나타났다. 사후행동에 미치는 영향에는 유의수준이 p<0.001로 나타났지만, 다른 산업분야에 비해 낮은 것으로 나타났다. 본 연구의 한계는 대학의 급식업체 소비자를 대상으로 하여 일반화의 한계점을 갖고 있으며, 후속연구가 지속적으로 필요하다.

• 미래기술융합논문지
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• 제3권2호
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• pp.9-15
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• 2024

단체급식 또는 구내식당의 변화와 더불어 높은 외식 물가상승률로 인해 직장인들은 조금이라도 식사비용을 줄이기 위해 구내식당을 이용하는 횟수가 증가하고 있다. 최근의 ICT 기술발전으로 스마트폰의 대중화 뿐만 아니라 스마트폰은 최신기술들의 집약체가 되고 있음을 다양한 분야에서 실감하고 있다. 본 연구에서는 이용하는 고객수가 많은 구내식당의 현황을 분석하여 문제점 또는 애로사항을 개선하기 위한 방안을 제시한다. 긴급연락이나 업무처리를 위해 대부분의 사람들이 스마트폰을 항상 휴대하고 있으므로, 스마트폰의 NFC 기능을 이용하는 구내식당 관리시스템을 개발하고자, 고객입장부터 메뉴선택까지의 과정을 제시하여, 보다 효율적으로 식당이용이 가능할 수 있다.

• International Journal of Internet, Broadcasting and Communication
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• 제16권2호
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• pp.209-217
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• 2024

Recent years have seen a notable increase in fire incidents in university cafeterias, yet the social attention to these occurrences remains limited. Despite quick responses to these incidents preventing loss of life, the need for large-scale evacuation in such high foot traffic areas can cause significant disruptions, economic losses, and panic among students. The potential for stampedes and unpredictable damage during inadequate evacuations underscores the importance of fire safety and evacuation research in these settings. Previous studies have explored evacuation models in various university environments, emphasizing the influence of environmental conditions, personal characteristics, and behavioral patterns on evacuation efficiency. However, research specifically focusing on university cafeterias is scarce. This paper addresses this gap by employing Pathfinder software to analyze fire spread and evacuation safety in a university cafeteria. Pathfinder, an advanced emergency evacuation assessment system, offers realistic 3D simulations, crucial for intuitive and scientific evacuation analysis. The studied cafeteria, encompassing three floors and various functional areas, often exceeds a capacity of 1500 people, primarily students, during peak times. The study includes constructing a model of the cafeteria in Pathfinder and analyzing evacuation scenarios under different fire outbreak conditions on each floor. The paper sets standard safe evacuation criteria (ASET > RSET) and formulates three distinct evacuation scenarios, considering different fire outbreak locations and initial evacuation times on each floor. The simulation results reveal the impact of the fire's location and the evacuation preparation time on the overall evacuation process, highlighting that fires on higher floors or longer evacuation preparation times tend to reduce overall evacuation time.In conclusion, the study emphasizes a multifaceted approach to improve evacuation safety and efficiency in educational settings. Recommendations include expanding staircase widths, optimizing evacuation routes, conducting regular drills, strengthening command during evacuations, and upgrading emergency facilities. The use of information and communication technology for managing emergencies is also suggested. These measures collectively form a comprehensive framework for ensuring safety in educational institutions during fire emergencies.

• 미생물학회지
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• 제49권1호
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• pp.51-57
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• 2013

대학 구내 학습시설과 집기들은 다중에 의해 이용되기 때문에 그 표면들은 감염성 병원체의 교차감염의 경로로 작용할 수 있다. 그러나 구내 집단급식소 등의 주요 위생관리 시설과 달리 정기적 위생관리의 대상이 아니며, 위생상태 현황이 잘 파악되지 않고 있다. 본 연구는 한 대학 단과대학 1,500여 명의 학생들이 강의실, 도서관 등 학습시설을 이용하면서 병원체에 노출될 수 있는 미생물학적 위해도를 구내급식소에서 집기 접촉을 통해 위해도와 정량적으로 비교하였다. 총대장균군을 병원성의 미생물의 대리모델로 간주하고, 학생들이 공통적으로 이용하는 대학구내 집기별로, 표면의 세균농도에 접촉률, 전이율 등을 적용한 노출알고리즘을 설정하여 결정론적 방법에 의한 노출량을 산정하였다. 급식소 집기의 세균에 대한 노출량은 약 1.0 CFU/day이었으며, 학습시설의 세균에 대한 노출량은 0.5 CFU/day로 급식소에서 노출량의 절반에 해당하였다. 그러나, 개인별 급식소 이용 정도가 달라, 약 70%의 학생들은 급식시설보다 학습시설의 인체접촉면에서 교차감염에 더 많이 노출되는 것으로 나타났다. 결론적으로, 승강기버턴을 비롯한 일부 학습 시설의 인체접촉면은 급식소와 마찬가지로 주기적 위생관리를 필요로 하는 것으로 판단되며, 학생들의 개인위생 관리 이외에, 계절적으로 변동하는 교차감염 가능 병원체의 종류에 부합하도록 인체접촉면 위생관리를 효율적으로 실시하는 것이 권고된다.

• 디지털융복합연구
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• 제17권3호
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• pp.379-387
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• 2019

본 연구는 대학 학생식당의 서비스스케이프 요인이 무엇이며, 서비스스케이프 요인이 이용만족 간의 관계에서 음식의 품질과 가격공정성이 어떠한 매개효과를 보이는지를 분석 하였다. 분석 결과 첫째, 대학 학생식당의 서비스스케이프 요인이 '공간성', '청결성', '심미성', '쾌적성'으로 나타났다. 둘째, '청결성'과 '심미성' 요인은 이용만족에 정(+)의 영향력을 갖는 것으로 나타났다. 셋째, '청결성'과 '심미성' 요인은 음식 품질에 정(+)의 영향력을 갖는 것으로 나타났다. 넷째, 음식 품질은 서비스스케이프 요인과 이용만족의 영향관계에서 '청결성' 요인은 완전매개효과를 보이며, '심미성' 요인은 부분매개효과를 보였다. 다섯째, 대학 학생식당의 서비스스케이프 요인이 가격 공정성에 미치는 영향에 대한 결과 모든 요인에서 유의한 영향을 보이지 않았다. 여섯째, 가격 공정성은 서비스스케이프 요인과 이용만족도의 영향관계에서 매개역할을 하지 않은 것으로 나타났다. 본 연구는 대학 학생식당의 서비스스케이프가 이용만족 간의 관계에서 음식의 품질과 가격공정성의 매개효과를 이해하는데 도움을 제공 할 것이다.

• ALGAE
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• 제22권1호
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• pp.23-29
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• 2007

Free-living heterotrophic stramenopile flagellates, which lack chloroplasts, were encountered in deep-sea sediments of Gippsland Basin (Australia) and classified into 10 species (8 genera, 5 families, 3 orders). Their descriptions were based on living specimens by light microscopy. Those species rarely found in this study were Bicosoeca gracilipes, Caecitellus parvulus, Cafeteria minuta, Cafeteria roenbergensis, Pseudobodo tremulans, Spumella sp., Paraphysomonas sp., Actinomonas mirabilis, Ciliophrys infusionum and Developayella elegans. Their morphological characters and geographic distribution are presented.

• 한국생활과학회지
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• 제19권4호
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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.