Pinson Hall is a dormitory building of Chosen Christian College, built in 1922, and it still remains comparatively well preserved as original form. This building is worthy in that it shows the living space of western style college in Korea, as well as characteristics of collegiate gothic style and building technology, designed by western architect in 1920s. At first, based on literate review and field survey, this study aims to trace the construction background and process of Pinson Hall, and find out its architectural characteristics with the original form when it is used as dormitory. Additionally, it deals with historic meaning and value of Pinson Hall as a modern western style college dormitory, through comparison with other dormitories in the same era. In conclusion, Pinson Hall is a Western style dormitory which allows students to accustom themselves to Western life style, using bed and desk, as well as it shows the new building technology in the early 1920s which has mixture of masonry and reinforced concrete structure.

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, χ2-test, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, χ2 test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

본 논문은 연세대 학술정보원에 소장되어 있는 『여유당집(與猶堂集)』을 대상으로 서지적인 측면에서 몇 가지 사항을 검토하여 본 것이다. 연세대본 『여유당집』은 1책으로 된 필사본으로 다산 정약용(丁若鏞 )의 시문(詩文)을 싣고 있는데 이 책 안에 다산의 형인 정약전(丁若銓)의 시문이 함께 수록되어 있다. 연세대본 􋺷여유당집􋺸은 형태적인 특징이 다산 자신이 만년(晩年)에 정리하였다고 하는 가장(家藏) 고본(藁本)의 체재와는 다르며 다산과 제자들 사이에서 생산된 친필본(親筆本) 계통에도 속하지 않는다. 필사기와 수록 작품의 내용을 보아 편집하고 필사한 년도는 1812년으로 보인다. 이 책의 구성은 <여유당집(與猶堂集)>, <여유당시집(與猶堂詩集)>, ‘의(議)’ 작품, 관문서(官文書)의 순으로 실려 있다. <여유당집>에는 중형인 정약전에게 보낸 편지 9편과 「잡설(雜說)」 1편으로 되어 있고 「잡설」에 대한 정약전의 글이 부록으로 들어가 있다. <여유당시집>에는 다산의 작품과 함께 정약전의 시 작품이 함께 수록되어 있다. ‘의’ 작품들도 정약전의 「송정사의(松政私議)」와 함께 다산의 ‘의’ 3편이 나란히 수록되어 있다. 관문서 3편은 모두 정약전이 유배 생활을 하던 흑산도(黑山島)와 관련된 문서들이다. 본문 내용을 『여유당전서』와 대조하여 보면 연세대본 『여유당집』의 내용 중 상당 부분의 어구들이 축약되어 『여유당전서(與猶堂全書)』에 수록되어 있고, 문자 상의 차이도 많이 나타나고 있다. 반면 『여유당전서』에 나오는 어구들이 이 연세대본에는 생략되어 있는 경우도 있어 다산 저술의 전승과정에 또 다른 이본(異本)이 존재하여 『여유당전서』의 편찬 과정에 수용되었다는 것을 추정할 수 있다. 이 연세대본 『여유당집』은 정약용과 정약전의 유배 시기에 이 두 사람과 밀접한 관계가 있던 인물에 의해 편찬된 것으로 보인다. 이 책은, 정약전의 시문이 함께 수록되어 있다는 점 외에도, 정약용의 작품이 후대에 간행된 『여유당전서』와 본문 내용 등에서 많은 차이를 보이고 있어 다산의 생애나 작품의 연구, 다산 저술의 전승과정을 규명하는 데에도 도움이 될 것이다.