• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.85-88
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• 2007

This research is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to investigate the present condition of physical level, type, and source of indoor noise by comparison with a restaurant near campus. Methods were field survey with measurement on equivalent and instant noise level and observation on noise type, and questionnaire survey to 60 students users. Surveys were carried out in the 8th and the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$(average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$(average 71.2) dB(A), but noise levels of the restaurant were $61.6{\sim}70.4$(average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$(average 64.9) dB(A). 2) The users's responses on major noise type were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'taking noise' in cafeteria, but 'taking noise' and 'background music' in restaurant. 3) It was found that the differences of indoor noise condition between with 2 subjects were caused by finishing materials, kitchen division type, and furniture type.

• Korean Journal of Community Nutrition
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• v.4 no.4
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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.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.2
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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.

• Communications for Statistical Applications and Methods
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• v.30 no.5
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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.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.65-75
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• 2011

The purpose of the study was to explore the relationship between satisfaction and future behavior intention of cafeteria users. Respondents of the research were cafeteria users in major colleges in Kyunggi province. A total of 300 questionnaires were distributed between October 1, 2010 and October 20, 2010 but only281 questionnaires were used for the analysis. Based on 14 selection attributes, factor analysis showed that the KMO value of 0.634, which was extracted by Verimax vertical rotation, and=610.084(p<0.001). In addition, the distributional explanation showed a total of 61.685%. Five factors were obtained as ingredients, food, menu, maintenance, and internal environment factors according to the feature of each variable. The Cronbach value according to confidence and validity tests was 0.703. The explanation was 16.3% and the influence on satisfaction included ingredients, maintenance, and internal environment. The effect on future behavior intention was significant at the level of p<0.001. This study has limitations in that it has generalized the findingson consumers of university cafeterias; therefore, follow-up studies must be conducted.

• Nutrition Research and Practice
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• v.3 no.4
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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.

• Journal of Digital Convergence
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• v.17 no.3
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• pp.379-387
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• 2019

This study analyzed what the Servicescape factor of the student cafeteria in university is, whether food quality and price fairness show any mediating effect in relation between Servicescape factor and user satisfaction. First, analysis shows that Servicescape factors of cafeteria for university students are 'extensity', 'cleanness', 'aesthetic' and 'agreeableness'. Second, 'cleanness and 'aesthetic' factors are found to have positive(+) influences on user satisfaction. Third, 'cleanness', 'aesthetic' factors are found to have positive(+) influences on food quality. Fourth, 'cleanness' factors of food quality shows complete mediating effect in the influential relation between Servicescape factor and user satisfaction and 'aesthetic' factors shows partial mediating effect. Fifth, significant influence was not seen in all factors of price fairness by Servicescape factors of student cafeteria in university. Sixth, price fairness was found to play no mediating role in the influential relation between Servicescape factor and user satisfaction. This study will help understand the mediating effect of food quality and price fairness in the relation between the Servicescape of student cafeteria in university and user satisfaction.

• Journal of Advanced Technology Convergence
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• v.3 no.2
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• pp.9-15
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• 2024

Due to the high inflation rate of dining out, along with changes in group meals or cafeteria services, office workers are increasingly using workplace cafeterias to reduce their meal expenses even slightly. With the recent development of ICT technology, various fields are realizing that not only are smartphones becoming more popular, but they are also becoming an integration of the latest technologies. In this paper, we analyze the current status of cafeterias with a large number of customers and propose ways to improve problems or difficulties. Since most people always carry their smartphones for urgent communication or work tasks, we aim to develop a cafeteria management system that utilizes the NFC function of smartphones. By presenting the process from customer entry to menu selection, it will enable more efficient use of the cafeteria.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.261-271
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• 2016

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4~20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33~62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was "not taste good" (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students' lunches.

• ALGAE
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• v.22 no.1
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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.