산업체 급식 서비스공간의 환경조성에 대한 설계담당자와 영양사의 중요도 인식 비교
Comparative analysis of Importance of Dietitian and Architect for Institutional Foodservice Servicescape
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The purpose of this study is to compare the designers and users' perception of the importance of planning factors that should be considered when creating an institutional foodservice built environment. For purpose, the questionnaire were are broadly classified into 5 big level categories and the divided into 27 mid level sub-contents. The questionnaire were distributed to domestic architects and dietitian working in institutional foodservice facilities and data were analyzed using modified IPA(Importance-Performance Analysis). The result shows that dietitian consider the influence of planning factors that constitute the physical environment more important than architects. Both groups recognized the facility factors such as ventilation and humidity control of the foodservice facilities and spatial factors such as space arrangement for smooth circulation and size of the space and number of seats as the important factors. On the other hand, emotional factors and eco-friendly design factors were recognized as relatively less important. Architects perceived the importance of noise prevention, visual blockage for tray return area and various entrances from the outside to the inside space to be relatively lower than that of dietitian.
Abstract
The purpose of this study is to compare the designers and users' perception of the importance of planning factors that should be considered when creating an institutional foodservice built environment. For purpose, the questionnaire were are broadly classified into 5 big level categories and the divided into 27 mid level sub-contents. The questionnaire were distributed to domestic architects and dietitian working in institutional foodservice facilities and data were analyzed using modified IPA(Importance-Performance Analysis). The result shows that dietitian consider the influence of planning factors that constitute the physical environment more important than architects. Both groups recognized the facility factors such as ventilation and humidity control of the foodservice facilities and spatial factors such as space arrangement for smooth circulation and size of the space and number of seats as the important factors. On the other hand, emotional factors and eco-friendly design factors were recognized as relatively less important. Architects perceived the importance of noise prevention, visual blockage for tray return area and various entrances from the outside to the inside space to be relatively lower than that of dietitian.
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