• 대한지역사회영양학회지
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• 제2권2호
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• pp.206-217
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• 1997

This study was designed to analyze and compare production management practices and labor productivity between conventional and commissary school foodservices and 46 dietitians of commissary school foodservices in Kyunggi-do. The response rates were 89.7% and 91.3$\%$, respectively. The number of meals served was ranged from less than 100 to over 1, 900 in conventional school foodservices and from 200 to 1, 600 in commissary foodservices. Thirty three conventional foodservices(42.3%) produced less than 300 meals per day. Numbers of satellite school per central kitchen were ranged from 1 to 5 schools ; fifty percent of commissary foodservices have contained 3 satellite schools. Meals for satellite schools were transported between 11:00 a.m.and 12:00 a.m ; transportation time was from 10 to 90 minutes. Waiting time before service in satellite schools was between 10 minutes and 80 minutes. Part time employees supported by parents were hired in 37.3$\%$ of conventional and 50$\%$ of commissary school foodservices. Voluntary workers were supplied for 64.9$\%$ of conventional and 52.4$\%$ of commissary school foodservices. Labor productivity was calculated from work schedule. Labor productivity(labor minutes per meal)was lowest in foodservices with 101-4-- meals(8.48 min)was lower than that of foodservices with above 401 meals ; no significant differences were found among 401-700(6.02 min), 701-1, 100(4.01 min), 1, 101-1, 500(3.41 min), and 1, 501-1, 900(3.15 min)meals in conventional foodservices. Labor minutes per meal of foodservices which served less than 400 meals(6.90 min) per day was significantly lower than those of foodservices which served 401-1, 900 meal(3.41-4.92 min) in commissary foodservices(p<0.05)

• 한국식생활문화학회지
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• 제9권2호
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• pp.159-170
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• 1994

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees$(1.8{\pm}0.7)$ than conventional schools$(0.3{\pm}0.5)$, however as far as the production capacity was concerned, only the part-time employees played significant roles(p<.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production$(3.9{\pm}0.7)$' were carried out adequately, whereas 'nutrition education and advertisement$(2.5{\pm}0.6)$' and 'administrative affairs and information related duties$(2.8{\pm}0.9)$' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.

• 한국도서관정보학회지
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• 제28권
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• pp.61-91
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• 1998

In contemporary education, a school library is considered and valued as a vital and integral component of a school's instructional program. Especially, school library materials should contribute to execution of school curriculums through wide provision of resources. The results of the study are as follows. 1. The term 'library materials' should be changed into 'library resources' with a broad meaning. And, the scope of school library materials should include printed materials, audio-visual materials, electronic materials, associated equipment and other library resources. 2. It is desirable that the minimal standards of total collection is 5 books and 3 AV for a student in elementary schools, 7 books and 5 AV for a student in middle schools, 10 books and 7 AV for a student in high schools. 3. Annual growth is 0.5 for a student in elementary schools, 1 for a student in middle schools and 1.5 copy for a student in high schools. And, the number of minimal serials is 20 titles in elementary schools, 30 titles in middle schools and 50 tides in high schools. 4. Besides, basic collection, with the advances of technology, the school library collection should include new formats and delivery systems such as CD, video discs, videotex, computer software, satellite transmission etc. 5. The recommendable annual ratio of withdrawl is 3 to 5% for update and functional materials.

• 대한영양사협회학술지
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• 제1권1호
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• pp.54-65
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• 1995

Commissary school foodservice system has been expanded rapidly in elementary foodservices in Korea. Therefore, it is essential that cost effectiveness should be assessed by comparing between alternative systems. The objectives of this study were to assess the effects on meal costs of foodservice systems and other school characteristics in terms of meal costs/day per 1 person ; to examine financial management practices and dietitians' perception concerning importance of school foodservices financial management. A total of 16 commissary schools in nationwide and 102 conventional schools at Chungnam province and Seoul were participated in this survey by mails. The results are as follows 1. Average meal costs per one person was 1,232.6 won evaluated on the standards of monthly budget basis on June, 1994. Average food costs per one person was 836.1 won(67.83%), average labor cost was 320.1 won(25.97 %) and operation costs was 76.3 won(6.2 %). 2. Average meal costs per one person did not show any significant difference between commissary and conventional foodservice schools. Meal costs of the island type and the rural type were significantly higher than those of the urban type. Meal costs of schools in Chungnam and other province were higher than schools in Seoul. The schools with less than 200 feeding numbers were higher than the schools more than 201 in meal costs per one person. 3. Food costs per one person were higher in the urban type, especially in Seoul, as the scale of feeding number increased. Labor costs and operational costs were increased in island type as well as in the schools of small feeding numbers. 4. Foodservice teachers, not dietitians were in charge of foodservice duties at the 75 % of satellites. Dietitians participated in the satellite foodservice duties were only averaged at 2.19 visits per month of 20 feeding days. 5. Items which influenced by food costs per person at the step of foodservice production were purchasing method, the perception of inventory, the distributor for foodservice, and usage of standardized recipes.

• 대한원격탐사학회지
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• 제37권6_2호
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• pp.1891-1900
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• 2021

직경 2.5 ㎛ 이하인 초미세먼지는 급격한 도시화와 인구 증가로 인해 대도시에서 많이 발생하며, 유아 및 청소년기는 성인에 비해 초미세먼지에 취약하고 만성 질환으로 이어질 가능성이 높다. 특히 대부분의 청소년들은 학교에서 가장 많은 시간을 보내고 있으며, 다양한 이유에 의해 실외에서 발생한 초미세먼지가 실내로 유입된다. 본 연구는 외부 요인에 의해 발생하는 학교 초미세먼지를 예측하고 학교별 초미세먼지 범주화를 수행하였다. 10-fold cross validation과 grid-search method를 적용한 random forest (RF) 모델에 화학과 기상 인자, 위성 기반의 aerosol optical depth (AOD)를 입력 자료로 하여 학교 초미세먼지를 예측하고 정확도 평가를 위해 4가지 통계 지표를 이용하였다. 학교 미세먼지 범주화를 위해 6가지 유형을 가진 느슨한 기준과 엄격한 기준을 정의하였으며, 범주화 결과 느슨한 기준의 경우 유형 2와 3에, 엄격한 기준의 경우 유형 3과 4에 가장 많은 학교가 포함되었다.

• 가정과삶의질연구
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• 제4권1호
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• pp.1-13
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• 1986

The purpose of this study was to examine whether the Marital Satisfaction Scale(M.S.S) is properly applicable to Korean couples and further to be devoted to the designed of a marital satisfaction scale for Korea. The scale employed in this study was a Korean adaptation of the M.S.S., which originally included 73 items but was reduced to 48 through a study of its validity by Bowden. This scale was administered to 420 couples. One kindergarten, two elementary schools, one middle school, and four high schools, all of them located in Seoul or its satellite cities were selected for the present study. The results of the study were as follows. 1) Through item analysis, 85.4% of the total items showed a high index of discrimination, i.e, of more than +.40, which all was significant discrimination (P<0.001) excluding two items. 2)Factor analysis, which was oriented toward combining factors proper to theory, showed that the M.S.S. consisted of 6 factors and its total variance was 50.18%. The 6 factors were marital satisfaction (factor 1), marital social psychological companionship (factor 2), obstacles to marriage (factor 3), dissatisfaction of marital relationship (factor 4), attitude of the reasonable marital relationship (factor 5), and cognition of married life (factor 6), 3) internal consistency reliability of the M.S.S. was 0.951 and the reliability of the total items after excluding two through item analysis 0.956 and 0.949 respectively, which showed a high internal consistency 4) The marital satisfaction examined by the M.S.S showed significant differences according to sex, education , income, the duration of marriage, the number of children but no significant differences according to age, and family type. From these results, it will be concluded that the M.S.S is a reliable and valid psychological scale for examining marital satisfaction of Korean couples. The limitations of this study were as follows. 1) It can not be generalized to all Korean couples because the subjects was sampled from Seoul or satellite cities. 2)The factor analysis in this study was oriented toward combining factors proper to theory. However, it was very difficult to find out the factors because the components of the M.S.S. was more or less abstract. Thus, from these results some suggestions follow for developing the marital satisfaction scale proper to Korean couples systematically and scientifically. 1) The subjects must be sampled form urban as well as rural areas 2)Factor analysis in this study is oriented toward finding out factors of the M.S.S. Thus, it is needed to analyze the factor validity or construct validity by multitrait - multimethod of the scale with more theoretical conceptualization. 3) It is necessary to examine whether marital satisfaction shows difference according to couples and psychological variables besides objective demographic variables. 4) More research is needed before the M.S.S. con be adapted into a turely useful marital satisfaction scale for Korea.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• 한국항행학회논문지
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• 제5권2호
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• pp.123-133
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• 2001

기존의 위성 영상이나 지도 이미지를 이용한 지형의 3차원 시각화 방법은 전처리 과정이 복잡하고 3차원 지형의 생성에 필요한 데이타가 방대하다는 단점이 있다. 따라서 본 논문에서는 수치지도를 이용하여 등고선 정보를 획득하고 이를 바탕으로 3차원 지형을 자동으로 생성할 수 있는 지형의 3차원 시각화 방법을 제시하고자 한다. 또한 지형 데이타의 3차원 시각화를 위해 반드시 처리해야 하는 세가지 문제인 등고선 대응 문제, 타일링 문제, 지맥 문제를 효율적으로 처리할 수 있는 방법을 소개한다. 이를 위해 가상 등고선의 개념을 정의하고 왜곡된 등고선을 대응되는 등고선과 유사한 모양이 되도록 확장하여 3차원 표면을 생성할 수 있도록 한다. 이 방법은 3차원 지형을 정확하고 세밀하게 표현할 수 있는 장점이 있다.

• 한국조경학회지
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• 제40권5호
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• pp.8-18
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• 2012

도시자연은 물리적 환경개선 기능은 물론 사회적, 정서적 측면에서도 중요한 역할을 한다. 특히, 학교에서 생활하는 시간이 많은 우리나라의 경우 학교 옥외공간을 비롯하여 인근에 조성된 녹지공간은 자연체험의 기회가 적은 도시 아이들이 가장 쉽게 자연을 접할 수 있는 일차적인 장소이다. 본 연구에서는 우리나라 대도시의 녹지현황을 학교 주변을 중심으로 살펴보고자 한다. 서울시 185개 초등학교를 선정하고, 학교 옥외공간을 포함한 반경 300m 이내(본 연구에서 '학교존'으로 정의) 주변 녹지 현황을 RapidEye 다중분광 인공위성 영상을 사용하여 분석하였다. 학교존 평균 녹지율은 약 21%이고, 최고 74%에서 최소 0.7%까지 편차가 매우 큰 것으로 나타났다. 그리고 과반수 이상의 학교존 녹지율이 20% 미만이다. 학교존 녹지율이 높은 학교 대부분이 산기슭에 위치하고 있어 산림면적이 학교존 녹지율을 높이는데 기여한 것으로 분석되며, 산림녹지의 경우 식생활력 또한 기타 도심지에 조성된 조경수목식재지보다 상대적으로 높은 것으로 나타났다. 반면, 학교존 녹지율이 낮은 학교들 대부분은 고밀 주택지 인근에 위치하고 있으며, 녹지의 식생활력 또한 상대적으로 낮게 나타났다. 도시산림을 제외한 시가화지역에서 학교존 녹지의 많은 부분을 차지하는 것은 아파트단지내 조경녹지시설이며, 그 밖에 친환경적인 학교 옥외공간이나 가로공원 등 도시오픈스페이스가 차지하는 비중은 미미하다. 이러한 현실을 감안하여, 도시계획적인 맥락에서 학교존 녹지율이 낮은 지역을 우선 대상으로 학교숲 조성사업을 지원하거나 주변지역의 옥상녹화를 장려하고, 학교주변 아파트단지내 녹지공간을 학교옥외공간과 유기적으로 연계하여 쉽게 접근할 수 있는 도시오픈스페이스로 개방하는 등의 체계적인 대책 마련이 필요하다고 하겠다.

• Journal of Nutrition and Health
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• 제31권3호
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• pp.354-362
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• 1998

The purposes of this study were to develop standardized indices of staffing needs in each school, foodservice system through work sampling methodology . Conventional school foodservices were classified into 5 groups depending on size of meals served. Commissary school foodservices were also classified into 5 groups by cluster analysis using number of meals served, number of satellite schools, and time for transportation of food. Work measurement through work sampling methodology was conducted in 15 conventional and 21 commissary foodservices during 3 consecutive days from September to October in 1995. Statistical data analysis was completed using the SAS programs for descriptive analysis, cluster analysis, and simple linear regression. The results were as follows : Average points of leveling factors of conventional and commissary foodservices were 1.066 and 1.061 , respectively. Mean labor hours per work force was 328 minutes and 366 minutes in conventional and commissary foodservice , respectively. Standardized work time was calculated using leveling factor, ILO allowance rate (175) , and observational work time. The model for standardized indices of staffing needs was developed based on simple linear regression in each school foodservice system. In conventional school foodservice systems(for 100-1,900 meals per day) standardized staffing needs=3.2497 +0.005267$\times$number of meals served (F=273.1, R-square 0.9750, p<0.001). In commissary school foodservice systems (for 200-1,600 meals per day ) Standardized staffing needs=3.393384 +0.0063$\times$number of meals served (F=30.78, R-square 0.6580, p<0.001).