학교 급식시설의 이용특성 분석연구 - 2009년 이후 개교한 경인지역 초·중·고등학교를 중심으로 -
A Research on Foodservice Facilities for Space Usage Characteristics - Focus on Primary and Secondary School in Seoul Metropolitan area Since 2009 -
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초록
Most primary and secondary schools in Korea provide school meals to students. After the implementation of the manual in the development of foodservice facilities within schools in the Seoul metropolitan area, this study had been instituted towards the improvement on the design of the school. Through the investigation of the use of school foodservice facilities and the establishment of putting the designer’s design to the users into effect, primary and secondary schools have been observed in the study to conclude the following research: Spatial Configuration and Usage Characteristics within Elementary, Middle, and High school.
Abstract
Most primary and secondary schools in Korea provide school meals to students. After the implementation of the manual in the development of foodservice facilities within schools in the Seoul metropolitan area, this study had been instituted towards the improvement on the design of the school. Through the investigation of the use of school foodservice facilities and the establishment of putting the designer’s design to the users into effect, primary and secondary schools have been observed in the study to conclude the following research: Spatial Configuration and Usage Characteristics within Elementary, Middle, and High school.
참고문헌 (7)
- 서붕교, "학교 급식시설의 공간 분석 연구 - 2009년 이후 개교한 수도권 초·중·고등학교를 중심으로 -", 교육시설, 23(5), pp.3~10 (2016), 한국교육시설학회[DOI]
- 김경호, "학교급식시설의 환경개선 방향에 대한 연구 - 서울지역 초중등학교를 중심으로 -", 대한건축학회논문집 계획계, 25(1), pp.279~286 (2009), 대한건축학회
- Oh, Deog-Seong, "A study on Planning Guideline and Models for School Catering Facilities", Journal of Korean Institute of Educational Facilities, 8(2) (2001)
- 장혜자, "경기도지역학교급식시설의 기능 공간별 면적 현황 및 구비 기기의 적정요건 제안", 한국식품조리과학회지, 25(4), pp.474~487 (2009), 한국식품조리과학회
- Kang, Yeong-Jae, "Food Safety Management HACCP system", Food science and industry, 29(1) (1996)
- Kim, Kyung-Ho, "Environmental Improvement Object of Food service Facilities", Seoul School Health Promotion Center, ~ (2008)
- Choi, Gyeong-Gy, "Development of the Facility Model based on the HACCP and Dry Kitchen Concept for Improving Sanitary Condition of School Foodservice Establishment", The Graduate School of Human Environmental Sciences