학교 급식시설의 공간 분석 연구 - 2009년 이후 개교한 수도권 초·중·고등학교를 중심으로 -
A study on the Analysis of Space for School Foodservice Facilities - Focus on Elementary and Secondary Schools in the Metropolitan area Since 2009 -
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
The purpose of this study is to provide a basis for planning of school foodservice facilities to operate with hygiene and efficiency corresponding a decrease of the number of students. This study analyzes the composition of space for foodservice facilities categorizing by the functions which are preparation area, cooking area, cleaning area, storage, and worker’s room on elementary, middle and high school in Seoul Metropolitan city since 2009 that the Seoul School Health Promotion Center published a manual for school foodservice facilities. The calculation can be a basis for school planners and the general schools to use available area in each school and can manage the school usage plan appropriately. The number of students in each school has been regarded as the space planning element, but the number of students would considered with using the specific area and time.
Abstract
The purpose of this study is to provide a basis for planning of school foodservice facilities to operate with hygiene and efficiency corresponding a decrease of the number of students. This study analyzes the composition of space for foodservice facilities categorizing by the functions which are preparation area, cooking area, cleaning area, storage, and worker’s room on elementary, middle and high school in Seoul Metropolitan city since 2009 that the Seoul School Health Promotion Center published a manual for school foodservice facilities. The calculation can be a basis for school planners and the general schools to use available area in each school and can manage the school usage plan appropriately. The number of students in each school has been regarded as the space planning element, but the number of students would considered with using the specific area and time.
참고문헌 (7)
- 장혜자, "경기도지역학교급식시설의 기능 공간별 면적 현황 및 구비 기기의 적정요건 제안", 한국식품조리과학회지, 25(4), pp.474~487 (2009), 한국식품조리과학회
- 최경기, "학교급식의 위생수준 향상을 위해 HACCP제도 및 Dry kitchen개념을 적용한 시설모델 개발", 석사, 급식경영, pp.2005
- 황혜인, "경남지역 영양(교)사의 급식시설 설비에 대한 인지도 분석 －학교급식시설 현대화 사업 완료 학교와 미완료 학교의 비교를 중심으로－", 한국식품영양과학회지, 43(9), pp.1439~1446 (2014), 한국식품영양과학회
- 鄭淑永, "HACCP을 適用한 學校給食調理室의 建築計劃方向에 관한 硏究", 대한건축학회논문집 계획계, 18(1), pp.3~10 (2002), 대한건축학회
- 김경호, "학교급식시설의 환경개선 방향에 대한 연구 - 서울지역 초중등학교를 중심으로 -", 대한건축학회논문집 계획계, 25(1), pp.279~286 (2009), 대한건축학회
- Environmental Improvement Object of Food service Facilities, "Kim, Kyung-Ho", Seoul School Health Promotion Center, ~ (2008)
- Oh, Deog-Seong, "A Study on Planning Guideline and Models for School Catering Facilities Ⅰ,Ⅱ,Ⅲ", Journal of the Korean Institute of Educational Facilities, 8(2-4) (2001)