본 연구는 1970년대 중반의 한국 미술 현장에서 두드러진 ‘새로운 평면’에 주목해 형식주의 관점에서 일반화할 수 없는 평면 작업의 개별성을 확인하고자 한다. 이때의 새로운 평면은 국제 무대의 새로운 아방가르드 기획으로, 68혁명 이후 후기구조주의 맥락에서 회화 요소를 통해 회 화 매체를 전복하고자 한 미술 양상으로 설명된다. 국제 조류에 민감하게 반응했던 한국 미술계 역시 1973년의 제8회 《파리비엔날레》를 주요 통로로 동시대 전위를 수용했고, 양식적으로 차용 했다. 구체적으로 이우환의 <선으로부터>(1973), 박서보의 <묘법>(1973), 그리고 이건용의 <신 체 드로잉>(1976)에서 동시대 평면 경향의 영향을 확인할 수 있다. 이 작품들은 1970년대 중반 을 배경으로 반복적 행위가 표상된 평면 드로잉이라는 유사성으로 유비된다. 특히 ‘한국적 모더 니즘’이라는 회화 중심의 서사에서 동시대 전위의 맥락이 굴절된 채 단일 매체로 범주화되기도 한다. 이에 본 논문은 이우환, 박서보, 이건용의 각기 다른 작업 기반을 살펴 형식적 유사성만으 로 일률적으로 규정할 수 없는 평면 작업의 개별성을 논증하고자 한다.

한국현대미술에서 예술적 아방가르드는 물론 정치적 아방가르드의 시대로 1960년대를 주목한다. 그 시작점의 4․19 혁명은 한국 민주주의의 이정표와 같은 사건이었고, 청년 작가들이 정치적 목소리를 낼 수 있는 계기였다. 정치 주체로 성장했고 또한 좌절했던 청년세대가 사회적 억압의 탈출구로서 미술현장에서 폭발시킨 매체 다양성은 반예술 담론으로 확장 가능성을 갖는다. 하지만 ‘저항’의 시기에 모더니즘 비평은 미술과 사회를 분리하며 시대의 전위에서 사회적 의미를 축소시켰다. 1960년 《벽전》에서부터 1970년대를 문 연 AG에 이르기까지 일관되게 고수된 모더니즘적 주류 비평에 대한 문제의식에서 본 논의는 시작된다. 저항의 시기에 평론가 이일이 제시한 ‘참여’의 화두를 중심으로 현실 인식의 간극을 살펴 ‘전위’의 의미를 환기한다.

모노하(ものは)의 기점이 된 이우환의 평문 「존재와 무를 초월하여-세키네 노부오론」은 탈근대적 관점에서 인간 중심의 만든다는 특권을 거부하고 보는 행위로의 일대 전환을 촉구했다. 1969년 발표된 이 글은 근대주의를 해체시킨 68혁명 이후의 세계-역사적 변혁의 기류를 공유한다. 본 연구는 그간 간과돼 왔던 사회문화적 지형에서 이우환의 미학과 작업을 다시 읽기 한다. 이 우환에게 본다는 지각은 신체성을 획득하는 것이며, 이때의 신체성은 보는 동시에 보이는 양의성 을 전제한다. 이 같은 후기구조주의적 관점은 작품에도 고스란히 반영돼 그의 입체는 물론 평면 매체 역시 비(非)대상적인 사물로서 신체적 만남을 도모한다. 모더니즘적 회화로 환원시킬 수 없는 이우환의 평면 작업이 갖는 현상학적 신체성의 층위를 조명하고자 한다.

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and aw of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below 10℃ and using a 75℃ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.