The flow rate analysis for sanitary fixtures has been studied to determine the water supply piping system and size. The study has been carried out to analyze for a various water supply pressure and piping size theoretically. Also, the study has been carried out to analyze for a various water supply piping system experimentally. The water supply pressure is varied from 0.01MPa to 0.07MPa, and the piping size is varied from 6mm to 15mm. The water supply piping systems are one-to-one, all-loop-type, and bathroom-loop-type water supply piping system. The results indicate that the piping size is able to supply water fully in case of smaller than 15mm if the water supply pressure keep an necessary minimum pressure. And the gap of flow rate is very little for the various water supply piping systems

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.