• 한국식생활문화학회지
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• 제4권1호
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• pp.59-69
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• 1989

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.

• Journal of Nutrition and Health
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• 제19권6호
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• pp.392-401
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• 1986

Various types of restaurants in Seoul city are a were assessed in terms of facilities equipped, and dining and kitchen space allocation. Facilities checklist was developed to evaluate the facilities condition of sampled restaurants. Subjective sample were randomly selected based on the distribution factors of areas, types and sizes. The facilities for the sanitary working environment were assessed as the insufficient condition. Also basic kitchen equipments and facilities, and restroom facitilities of restaurants were within the kitchen or dining room space allowance level. Space requirement and facilities standard models were developed for the guideline to improve the working environment.

• 한국주거학회:학술대회논문집
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• 한국주거학회 1994년도 학술발표대회논문집 하
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• pp.51-55
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• 1994

This study was attempted to investigate the facilities and environments of kindergarten attached to colleges, and ultimately to make up the adequate environment of for children. For these purposes, investigators directly visited 6 kimdergartens attached to colleges, and actually measured the facilities and equipments of these kindergartens. Concretely, our invetigators analyzed the actual conditions of kindergarten attached to colleges contering around the lighting and illumination of classroom, corridor, hall, toile room, dining room, and furnitures, closing materials of the floor, wall, ceiling.

• 대한가정학회지
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• 제25권4호
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2004년도 추계학술발표대회 논문집
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• pp.175-176
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• 2004

Housing culture has rapidly changed since apartments were first introduced in the 1970's. Among our living spaces, particularly, the kitchen reflects our lifestyle and its changes are more remarkable. Activities in kitchen areas include a diverse range of behaviors such as greeting guests, conversation, and family gathering besides cooking and dining. kitchen areas would not be the dedicated housewives' area, but rather a space for all family members. Kitchen areas become a 'living center' where all family members get together and have various family activity. This housing project was designed for the double income family who is consisted of 4 persons. The total area of Apt was 237.6M2. A residence is always comfortable, resting, and consistent for the family. Intimacy image, functional equipments and space, healthy materials were used for this project.

• 한국주거학회논문집
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• 제25권1호
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• pp.63-71
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• 2014

This research is aimed to analyze the basic characteristics of the 16 floor plans of 4 small-sized apartments in DaLian-City. Recently, there are increasing that a small-sized apartments for new younger generation in China. The younger ages intend to got a new floor plan types apartments according to own's life style. Also, a lot of construction company showed the many types of new residential space design during the last about 10 years, in DaLian City. The research results are summarized as follows: First, all of the floor plan types were '-' shape, 'L' shape. Second, there were several co-relational types of space plan between living room, kitchen and dining space. Those are LDK, L K, L DK, LD K. Third, the bedroom of the $30m^2$-floor plan size has an open-space design but over the size of $40m^2$-floor plan the space is closed design. Fourth, The number of bathrooms in all the floor plans is just 1 and it's placed beside the entrance except for B3, C4. The basic equipments of the lavatory was a toilet, a washbowl, a shower. A bathtub is installed in the floor plans greater than $60m^2$. Fifth, almost all of the characteristics of the spatial interrelation - each room position order - based on the location of the entrance. In particular, almost all of the bedrooms are furthest from the entrance for the most privacy.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1374-1387
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• 2015

본 연구에서는 2013년 7월 9일부터 7월 31일까지 우편 또는 전자우편, 방문을 통해 55개소의 청소년수련원에 종사하는 원장(소장), 운영담당자, 청소년지도사, 조리사 및 영양사 중 한 명을 대상(명)으로 급식운영실태 조사를 실시하였으며 학교 수련교육을 목적으로 입소하여 3끼 이상 급식을 이용한 중 고등학생 249명을 대상으로 2013년 7월 12일부터 7월 23일까지 청소년수련시설을 직접 방문하여 급식만족도 조사를 실시하였다. 청소년수련시설의 급식운영현황을 조사하고 급식에 대한 학생들의 의견 및 만족도를 파악하여 향후 청소년수련시설 급식의 질 향상과 바람직하고 안정적인 급식운영에 필요한 기초 자료를 제공하고자 하였다. 청소년수련시설의 운영현황에 대한 결과는 41.8%의 수련시설이 10년 이상 운영되었고 45.5%의 시설이 평균 100~200명의 학생을 대상으로 급식을 제공하였다. 급식판매비용은 평균 4,450원으로 나타났고 식재료의 비용은 평균 2,083원으로 조사되어 판매비용의 약 46.8%를 차지하는 것으로 조사되었다. 식품위생법의 보존식 관리규정을 지키지 않고 보존식을 관리하는 시설이 21.8%로 나타났고, 12.7%의 시설 이 영양사를 고용하지 않았다. 급식소의 위생관련 기기 및 설비보유 현황에서 27.3%의 시설만이 다기능 오븐을 보유하고 있는 것으로 조사되었다. 급식 이용 학생을 대상으로 한 결과에 따르면 식재료별 조리법 중 쌀밥(34.1%), 육류는 찜(29.3%), 가금류는 튀김(25.3%), 어패류는 튀김(41.0%), 난류는 부침(36.9%), 서류는 튀김(31.3%), 채소류는 샐러드 (32.1%), 김치류는 배추김치(46.6%), 면류는 양식(38.6%), 후식류는 아이스크림(27.7%)을 가장 선호하는 것으로 나타났다. 잔반의 원인에 대해서는 '음식이 맛이 없어서'가 38.7%로 가장 높게 조사되었다. 청소년수련시설 급식에 대한 전반적인 만족도 조사 결과 전체 평균 3.45점으로 보통 수준으로 만족하고 있는 것으로 나타났다. 위생, 음식 및 메뉴, 서비스 및 시설요인의 속성에서 중요도에 비해 수행도가 낮게 평가되었으며 '식당위생', '음식 맛', '다양한 후식의 제공', '식사공간온도'가 전반적 급식만족도에 유의적인 영향을 끼치는 것으로 조사되었다. 청소년수련시설을 이용하는 학생들에게 음식의 맛이 만족도를 결정하고 잔반의 양을 낮추기 위해 중요한 요인으로 응답되었으므로 고객의 선호를 고려한 새로운 조리법을 개발하고 메뉴를 구성하는 것이 필요하다. 또한 학교급식과 같이 청소년수련시설 급식에 적합한 급식 매뉴얼 수립하고 이를 뒷받침할 수 있는 규정을 확립하여 학생들의 급식에 대한 만족도를 높이고 안전한 급식환경을 조성해야 한다.