Earticle

초록

영어

The purpose of this study is to compare the designers and users' perception of the importance of planning factors that are considered when creating a school foodservice built environment. For purpose, the questionnaire were are broadly classified into 5 big level categories(Spaciality factors, Facility factors,Sensibility factors,Convenience factors, and Eco-Friendly factors) and divided into 27 mid level sub-contents. The questionnaire were distributed to domestic architects and dietitian working in elementary, middle and high schools in the Yeongnam region and data were analyzed using t-test and 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, indoor temperature 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, the size and location of windows, and lighting equipment to be relatively lower than that of dietitian.

목차

Abstract
1. 서론
1.1 연구배경 및 목적
1.2 연구범위 및 방법
2. 선행연구의 고찰
2.1 학교급식시설의 물리적 환경에 관한 이론적 고찰
2.2 학교급식시설의 사용자 만족도에 영향을 주는 물리적환경 계획시 고려되는 요인
3. 조사 및 분석방법
3.1 조사대상 및 방법
4. 설문조사 및 결과
4.1 조사대상자의 일반사항
4.2 조사대상 학교급식소의 시설 현황
4.3 물리적 환경 계획 시 고려되는 요소별 중요도인식 비교
4.4 물리적 환경 계획 시 고려되는 세부 요소에 대한 격자도 분석
5. 결론
6. 연구의 한계 및 과제
REFERENCES

저자

• 이경아 [ Lee, Kyung A | 대구가톨릭대학교 식품영양학과 부교수, 이학박사 ]
• 최여진 [ Choi, Yeo Jin | 대구가톨릭대학교 건축학과 부교수, 미국건축사 ] Corresponding Author

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