본 연구는 강원도 강릉시에 위치한 하시동·안인사구 생태경관보전지역에서의 생태계서비스 평가와 증진방안 마련을 위하여 시행되었다. 연구방법으로 신속평가 도구를 이용한 생태계서비스 평가를 바탕으로 환경지속성지수 분석하였고, SWOT 분석 을 통하여 생태계서비스 증진방안을 마련하였다. 하시동·안인사구 생태경관보전지역의 생태계서비스 평가 결과를 바탕으로 분석한 환경지속성지수는 조절서비스, 문화서비스, 지지서비스 모두 50% 미만으로 낮게 평가되었다. 특히 문화서비스, 지지서 비스가 부족한 것으로 나타났다. 이러한 결과를 바탕으로 하시동·안인사구 생태경관보전지역의 생태계서비스 증진 방안을 마련하기 위하여 SWOT 분석을 시행하였다. 강점을 기회로 활용(SO전략), 강점을 이용한 위협요인 최소화(ST전략), 강점을 보완하기 위하여 기회를 활용(WO전략), 약점을 보완하고 위협을 최소화(WT전략)하는 생태계서비스 증진방안 6가지를 도출 하였다. 향후 하시동·안인사구 생태경관보전지역에서 생태계서비스 증진사업을 추진할 때 현재 훼손된 지역의 복원과 향후 침식 등으로 인한 피해 방지 등 제시한 문제를 극복하고 이를 통하여 생태계서비스를 증진시켜 하시동·안인사구 생태경관보전 지역의 가치를 높일 필요가 있다.

This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to ‘service and environmental hygiene’ and ‘quality of food’ were extracted. Among the general variables of food service quality, differences were obtained in the user’s perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the ‘food quality factor’.

This study aimed to investigate the use of environmentally friendly agricultural products (EFAPs) in Chungcheongbuk-do and the perception and satisfaction of school dietitians with EFAPs. The study survey was conducted from April to Jun 2018. Among 195 dietitians, 54.4% were nutrition teachers and 51.3% were working in elementary schools. Of the participants, 65% answered that the percentage of EFAPS in the total food cost was 10~30%. The most used EFAP food group was grains (64.6%), followed by vegetables (26.2%). The main reasons for using EFAPs were subsidies for EFAPs from local governments (85.1%) and students’ health (52.3%). The average daily subsidy for EFAPs from the local governments was 201~500 won at 45.1%, and 200 won or less at 34.9%, which was based on one meal per student. In questions on satisfaction with using EFAPs, satisfaction with safety (3.93 out of 5 points) scored the highest, followed by nutrition (3.74), freshness (3.70), appearance (3.32), diversity (2.85), and price (2.78). Therefore, to expand the use of EFAPs in school food service, it is necessary to expand the provision of subsidies and increase EFAP production diversification.

우리나라의 고속국도 역사는 50년 전부터 시작되었다. 그러나 고속국도의 주요 시설물들 자체에 대한 연구는 찾아볼 수 없었다. 그래서 분기점에 이어 휴게소의 분포 및 명칭 특성을 분석하였다. 231개 휴게소의 분포 특성을 분석한 결과, 노선별 단순 총수 및 단위 거리 당 휴게소 수는 모두 주요 간선 노선들에 많았다. 지역별로는 대도시 및 인근 지역보다 도 지역에 더 많았고, 분기점과 달리 산포하는 특성을 보였다. 면적 대비 휴게소 수는 경부축선 상에 많고, 인구 대비 휴게소 수는 도 지역에 많았다. 136개 휴게소의 명칭 특성을 분석한 결과, 어종은 89.7%가 한자어였으며, 평균 음절수는 2.75음절로 상당히 짧고, 지수분포 를 보였다. 명명 유연성 측면에서는 행정구역명 관련 분기점 명칭이 66.7%로 가장 많았고, 결합지명이 19.3%로 다음을 차지하였다. 최근 제정되었거나 변경된 휴게소 명칭의 다수가 결합지명인데, 이용객들의 불편을 최소화하려는 노력이 필요하다.

PURPOSES :This study intends to estimate the tangible benefits derived from the integration of operations of an Express·Intercity Bus Terminal and a Highway Service Area.METHODS:For the study, a highway service area was chosen to function as a bus terminal, integrating its services with that of a nearby bus terminal plagued by operating losses. The exercise also helped improve mobility owing to the introduction of local buses between the terminals and utilization of the existing infrastructure such as rest areas. Thus, a terminal that was not being utilized for its intended functionality was integrated with an existing facility to improve the utilization of both and subsequently aid local development. The impact of the exercise was then measured by evaluating the variation in utilization efficiency, operating costs, travel time between two regions (Seoul-Jeomchon and Seoul-Geumsan), and the social costs before and after the integration of the two facilities.RESULTS:The impact of the integration was an increase in utilization efficiency, a decrease in operating cost, a decrease in travel time, and a decrease in social cost in both the regions. The benefits of improved utilization and cost saving can be passed on to the citizens in the form of discounts. A local power generation facility will eventually replace the bus terminal, which can revitalize the local economy.CONCLUSIONS:The integration of the highway service area with the bus terminal is expected to have a win-win effect on the passengers as well as the operators. The study also proposes a sustainable strategic plan for existing terminals and rest areas to implement a method to compete with KTX transportation.

The purpose of this study was to examine the appearance of norovirus in the water for food in food service institutions and the influence of physicochemical and microbial factors of norovirus in order to work out basic data to predict the detection of norovirus. Among 82 samples of water for food in food service institutions, norovirus appeared in 7 samples and the rate of appearance was 8.5%. As for the type of norovirus, one samples contained GI type (genotype GI-6) and six samples contained GII type (genotype GII-2, GII-4, GII-12). In the regression model of prediction of norovirus, the rate of appearance was correlated with NH₃-N, total solids and the consumption of KMnO₄, out of such variables as NH₃-N, total solids, the consumption of KMnO4, depth, chloride and total colony counts, and its contribution rate for effectiveness was 78.60%. In order to examine the influential factor of environment upon the detection of norovirus, Pearson's correlation analysis was carried out. The predictable regression formula for appearance rate of norovirus was expressed as -1.818 + 42.677 [NH₃-N] + 0.023 [total solids] + 0.762[consumption of KMnO₄] -0.009 [depth] -0.146 [chloride] + 0.007 [total colony counts] (R = 0.904, R² = 0.818,adjusted R² = 0.786, p < 0.05). The most influential factors upon the detection of norovirus were NH₃-N, total solids and the consumption of KMnO₄. In other words, when the measured values of NH₃-N, total solids and the consumption of KMnO₄ were higher, the possibility of appearance of norovirus increased.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

Aging rate of rural area in our country is relatively high compared to that of the urban area. Thus, the introduction of meal service for the elderly residing in the rural area is necessary for their better living quality. Food habit, health and the nutritive intake conditions during the busy farming season were surveyed and comparative analysis of dietary intake for the introduction of meal service in pavilion of the elderly living in Chungnam, Kangwon, Jeonnam and Kyungbuk was performed for basic reference data of meal service introduction to the pavilion of the elderly in rural area. In general subject, the male elderly had a significant difference in marital state and showed that 79.4% was married and 20% was separated by death(P<0.05). In allowance, there were no significant difference but most of them lived with less then three hundred thousand won and especially, female lived with less then one hundred thousand won. In health state, the female elderly showed significant difference on difficulty with every day activity but with small trouble although they had to prepare their own meal(P<0.05). The condition dental health conditions of the female elderly had a significant difference showing bad conditions in following order; Kangwon(48%)>Chungnam(38.1%)>Kyungbuk(22.9%)>Jeonnam(22.5%)(p<0.05). The female elderly showed a significant difference in usage of denture and number of the female elderly without using the denture were very high(p<0.05). In nutrition intake condition, amount of sodium was very high but intakes of fiber and calcium were relatively 1ow(P<0.05). Meal service introduction in the pavilion of the elderly is suggested for the improvement of the life quality of the elderly in rural area. When developing the menu for them, conditions such as shortage of the fiber and calcium in diets, the dental conditions should be considered.

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than 3~4 times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

인터넷의 사용인구가 확대되고 그 회선도 크게 늘어나고 있다. 인터넷 사용의 증가율이 한 국가의 미래 정보화 사회로의 발전 가능성의 중요한 한 척도라고 본다. 이 논문은 정보화 사회의 근간이 되는 인터넷 회선 및 인터넷 이용 부문과 사용자의 인구적 특성과의 기술적 및 통계적 분석을 하였다. 인구적 특성으로 사용자의 연령, 성별, 직업, 지출비용 등을 사용하였다. 그 결과 인터넷 사용자의 특성, 인터넷 이용부문, 회선 등의 측면에서 시사점, 유의성과 관련하여 목표 고객을 고려한 필요한 제안들을 제시하였다.

The purpose of this study is to investigate children's satisfaction with side dishes served in elementary school food service program in Seoul area. Two hundreds and thirty two children participated in this study through a questionnaire developed by the researchers. Conclusion drawn from the results of this study is that there seems no significant problems in school food service program since children are generally satisfied with food provided by school. However, minor problems such as hot and salty food, inappropriate temperature of warm dishes, and excessive amount of food, need to be improved through a newly developed menu, cooking method, and food distribution method.

In world trade, the vessel traffic in major routes has been congested due to the rapid increase of cargoes and shipping tonnages. The patterns of vessel traffic have also been complicated and diversified. Therefore it was necessary that the Vessel Traffic Service(VTS) should be established in order to enhance the safety of navigation, to prevent the loss of life and damage to the environment. The first advanced radar surveillance system(LevelIII-VTS) was introduced in Pohang, Korea in 1993 and in 13 other ports later. While the hardware of Korea VTS is equal to that of an advanced country, the software, specially the operation manual, the recruitment and education of VTS operator, and the VTS service area is behind that of Russia, USA, Germany, Hong Kong, Singapore and others. After researching and investigating. the VTS equipment and service area of many countries, and analyzing the IMO regulations relevant to VTS and the traffic pattern and accident of Pohang port, the most efficient VTS service area should be established in Pohang. According to the analysis of the preceding studies and research on VTS, the worldwide VTS areas are recognized under the following conditions: First, the service area should be extended over at least radar coverage taking into account of traffic flow, traffic density, the degree of danger to navigation and harbour condition in order to provide all possible services. Second, the established service area should be subdivided and systematized to render reliable VTS services, such as the allocation of VHF frequency and reporting procedure in each area. In conclusion, the VTS service area of Pohang must be established and operated over 10 miles from shore(radar site) covering the radar coverage, so as to include the area of traffic congestion and high density traffic flow.

The purpose of this study is to examine current foodservice management practices at free congregate meal service for elderly people. Forty seven meal service centers as well as randomly selected Seoul and Kyunggido area were surveyed and interviewed and results were summarized as follows: The cost of each meal(lunch) was ranged from 1,300 won to 1,500 won and 68% of target centers were severed over 100 meals per day. Meal time for lunch begins from 10:30 am to 12:00 because great portion of elderly didn't take breakfast frequently. 52.3% of centers severed meal 5 times per week, just weekdays. 21.3% of centers employeed dietitian, 63.8% of center employeed cook. 95.7% of center were supported labor force by volunteers. Volunteer was important contribution to free meal service. Utilizing the labor force more effectively is thus a major challenge facing manager in each center. Ideal supporting system of free foodstuff, foodbank was still minor source of securing foodstuff. Most of centers(46 centers)served lunch, only one of them served breakfast and lunch. Government was the major financial sponsor, the second of them was religious organization. The large portions of financial support provided only food cost of total meal service budget. Most of center adapted self-service system. Standardized recipes were not developed and meal preparation was controlled under the experience of volunteers. Recording system of nutrition management, production control, storage and inventory control was not adapted by most of sites. It is suggested that in order to meet the change of the patterns of social and family structure, the service of the center should be offended in urban area and it is necessary to develop systematic management models for the center. It was suggested that not only financial support but also systematical support on management by the local government may be necessary to meet the goal of supply nutritionally balanced food at center.