• KIEAE Journal
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• v.14 no.6
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• pp.59-64
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• 2014

The purpose of this study was suggested to establish of student housing by using shipping container. The research method are a study of shipping container and characteristics of student housing by using shipping container, compared typically student housing with student housing by using shipping container. Also there are planning though a case study of various planes and survey based on the student housing city in Amsterdam, Netherland, is called Keetwonen. It is a planning for housing unit to actual build at the part of land to devise master plan The 40FT(High Cube) Shipping Container housing unit are double occupancy room with toilet and balcony. The common areas are the kitchen, laundry facilities, conference room and lounge are available on the first floor with a lightweight steel frame construction method applied for obtain substantive utilization of the space. Considering into the type and scale of site shall be planning in the form of side corridor and central corridor, which is preferable to separate the interior space into two areas by a central corridor to secure personal privacy. Also, planning such as a separate exterior panel, color and landscape design to improve the external image of the container and block the solar radiation heat influx with a pitched roof. Allow 24 college students shall live at the site of Seongnae-dong, Gangdong-gu in Seoul, Korea (site area $330.9m^2$), including common facilities and a lounge with a building that has three stories above ground were established to build plans to target the actual land.

• Journal of the Korean housing association
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• v.1 no.2
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• pp.49-66
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• 1990

This study is a case study to grasp residents` trade-off preference and opinions for selected interior environmental attributes of muilti-family housing. Interiew with structured questionnaire was carried out through pilot and main survey. On the basis of the result of pilot survey, interior environmental attributes for the main survey were selected. Selected attributes were the size of each residential room, the degree of openness between two rooms and interior facilities. Among them, trade-off approach was applied to the size of each residential room and interior facilities. For the main survey. 45 housewives living in 31 pyung apartment of a selected construction company to grasp the residents` trade-off preference and opinions on the selected attributes. In terms of the size of each room, subjects wanted the room to be lager, whereas master bedroom smaller, and family bathroom larger, wheareas toilet near master bedroom smaller. In terms of the degree of openness between two rooms, the present degree of openness between private and service area such as living room and balcony, and second bedroom and adjacent balcony need to be more open, whereas the present degree of openness between living room and dining room and between living room and kitchen need to be more closed. The comparative orders of important intems were the ventilation facility in the bathroom, drying poles for clothes in the balcony, interior landscape, and workable for hand washing clothes. In conclusion, measurement of preference using trade-off approach about selected interior environmental attributes in post-occupancy evaluation was regarded as a promising evaluation method to grasp the practical and comparative preference under constraints comparing to the typical existing methods.

• Journal of the Korean housing association
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• v.19 no.5
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• pp.77-84
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• 2008

The purpose of this study is to develop the housing welfare indicators for evaluating housing welfare policies conducted by the Korean government. The contents of this research were as follows: as a phrase of setting up the development of housing welfare indicators, the scope of housing welfare and the direction of developing housing welfare indicators were settled. Second, as a phrase of drawing the housing welfare indicators, the indicators were categorized and selected. Third, as a phrase of applying the housing welfare indicators, the indicators in this research were quantified, and suggest the housing welfare from 2000 to 2005. As a result of this research, selected housing welfare indicators were settled as follows: the housing welfare indicators comprise 9 in the department of 'House', 4 in the department of 'Community', and 6 in the department of 'Policy Environment' (19 in total). Indicators were (1) Ratio of housing with Flush Toilets (2) Ratio of housing with Kitchen Sink (3) Ratio of housing with Bath facilities (4) Ratio of housing provided water supply (5) Ratio of housing supplied a sewage system (6) Floor Space per person (7) Number of persons per Room (8) PIR (9) RIR (10) Community Facilities Space per person (11) Urban Park Space per person (12) Journey to work (13) Crime Ratio (14) Number of Houses per 1,000 persons (15) Ratio of Substandard housing of the Minimum Housing Standard (16) Ratio of Irregular Dwelling Households (17) Ratio of Owner Occupant (18) Ratio of compulsory immigration (19) Ratio of Long-term Public Social Houses. The housing welfare indicators developed in this research will be used for the comprehensive assessment of the results of housing welfare policies and the establishment of housing policies as a basic material in the future.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Journal of architectural history
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• v.17 no.5
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• pp.23-37
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• 2008

Hyeunryungwon is a tomb for Crown Prince Sado, who was the father of King Jeongjo, the twenty second king of Joseon dynasty. The tomb had been originally in the Eastern part of Seoul, but was relocated in 1789 to the downtown Suwon, which was renowned as a good tomb site among the Royal family at that time. King Jeongjo looked through the records from the previous generations for the ideal location and direction for the tomb. He personally studied Feng Shui theory and designated its location and direction. He ordered for lavish decorations for the stone adornments of the surroundings of the grave mound, which was against the regulations of the royal family. He found his reasons in the precedent that allowed sumptuous decoration. However, for the arrangements of Jeongjagahk(T shaped building) and other attached facilities, he made unusual choice that other precedent royal tombs did not have. Instead of following the conventions that Jeongjagak should be facing south of a grave mound, he put it on the right side of grave mound. Also conventionally, Subokbang(a place where guards can stay) and Suragan(a kitchen that prepares food for sacrificial rites) should be facing symmetrically, but they too, were on the same side with Jeongjagak. It was a measurement that the grave mound of Hyeunryungwon can have a full view without being obstructed by other facilities and it was also personally ordered by King Jeongjo. The distinguishing features of Hyeunryuwon was motivated by King Jeongjo's filial affection, and his academic pursuit of precedent royal tombs initiated the unconventional and innovative challenges.

• Journal of architectural history
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• v.27 no.3
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• pp.15-26
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• 2018

As a result of reviewing various documents and existing researches, since the late Goryeo period, the most active period in the Ondol(溫突, Korean floor heating system) facilities is the 17th century. The phenomenological reason was recovering the buildings destroyed by the Japanese Invasion of Korea in 1592(壬辰倭亂) & the Manchu War of 1636(丙子胡亂), but the underlying cause was an abnormal climate in which a pair of summer and winter cold continued. In the 17th century, as the Ondol facilities grew rapidly without distinction between regions and classes, the supply and demand of fuel caused economic and natural environmental problems. And a negative and positive view on Ondol was suggested. Since the middle of the 18th century, when the demand and supply of Ondol reached its peak, which could no longer increase, a new awareness of Ondol began to grow. The room was called the Panbang(板房) and the Ondol, depending on the material that made up the floor. It was considered natural to have the Ondol from this time on. The Incan(因間) and Jo(竈) that were made to burn were started to be recorded as a kitchen, regardless of size and function. Changes in social awareness of Ondol have led to concerns about heating efficiency. A variety of architectural explorations were conducted. Such a search was later realized in concrete architectural form. There is a double Ondoll structure, and the column spacing is reduced compared to the previous one. The heat buffer space is formed around the Ondol room, and the double window can control the light and the air going in and out.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Journal of the Korean Institute of Educational Facilities
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• v.28 no.6
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• pp.3-13
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• 2021

Introduced in 2004 as an 'After-School Academy' policy, the 'After-School Care Class' has become a universal program for elementary schools over time. While the concept of public education service has expanded and changed in various ways including educational welfare, the physical environment of the care classroom has undergone fixed changes within the uniform classroom structure of a standardized school space. The purpose of this study is to identify spatial characteristics of care classroom through chasing and analysing changes in the care class space configuration from 2004 to the present. The findings are as follows. The plan of the early care classroom wasn't much different from the existing common classroom, and it was only in 2007 that the kitchen and floor heating appeared for the first time.From the 2015 standard plan, prominent differentiation of the space between learning activities and resting area was shown, but the spatial characteristics are nothing more than a division that utilizes ready-made furniture. A distinctive feature of the 2018 Seoul care classes are diversity. In the case of the care exclusive classrooms, the division between the support space and the main activity space became more clear using furniture integrated open walls and various floor levels. In the case of a shift classrooms that is used together with common classrooms, it is characterized by flexibility that allows dramatically different classroom configurations for each time period by using a convertible furnishing space.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1374-1387
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• 2015

The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the 'Food Sanitation Act' stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors 'dining room sanitation' (P<0.05), 'food taste' (P<0.01), 'serving various desserts' (P<0.01) and 'temperature of dining room' (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers' preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students' foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1475-1485
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• 2012

This study was conducted in order to understand nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: 'the status of facilities and utilities'> 'monitoring'> 'work satisfaction'> 'foodservice employees'> 'cooperation of HACCP team'> 'cooperation of persons concerned besides foodservice employees'> 'understanding the HACCP system'. Second, total working experience was found to be the factor most affecting 'cooperation of HACCP team (p<0.01)', 'cooperation of persons concerned besides foodservice employees (p<0.01)', 'foodservice employees (p<0.05)', and 'work satisfaction (p<0.05)'. Further, 'the status of facilities and utilities' was significantly affected by 'construction/reconstruction of kitchen (p<0.01)', 'division of kitchen area (p<0.01)', 'existence of preliminary preparation room (p<0.01)', and 'existence of dishwashing room (p<0.01)'. Third, dietitians perceived the following concerning hindrance factors of the HACCP system according to CCP stage: 'CCP 1'> 'CCP 3'> 'CCP 2, 'CCP 6'> 'CCP 4'> 'CCP 8'> 'CCP 7'> 'CCP 5'. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized 'the status of facilities and utilities' from HACCP areas and 'CCP 1 (menu planning)' from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.