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대전대학교 대학생들의 학교식당 이용 실태 및 만족도 분석
임영희,김미원,김정은 대전대학교 기초과학연구소 2007 自然科學 Vol.18 No.-
대전대학교 대학생들을 대상으로 학교식당 이용 실태 및 만족도를 분석하였다. 기재가 불충분한 설문지를 제외하고 총 433부를 자료 분석에 이용하였다. 식사 습관은 비교적 불규칙적이었으며, 아침 결식률이 가장 높았고, 그 이유는 등교시간에 쫓겨서가 가장 높았다. 평소에 음식을 먹을 때 중점을 두는 것은 맛있는 음식이었다. 학교 구내식당의 이용 여부는 전체적으로 ‘5-6일에 1회’ 61.0%로 가장 높았고, 그 다음으로는‘2-3일에 1회’ 12.5% 순으로 나타났으며 각 구내식당별 이용 이유를 알아보면 3호관 식당과 6호관식당 기숙사 식당을 이용하는 가장 큰 이유는 위치가 가까워서로 나타났고, 혜화문화관 식당을 이용하는 가장 큰 이유는 분위기와 시설 때문인 것으로 나타났다. 학교 급식 시 음식을 남기는 이유는 맛이 없어서(50.6%)가 가장 높게 나타났다. 이용하는 식당에 따른 만족도는 음식, 위생, 서비스, 환경은 기숙사 식당의 만족도가 높았고, 영양 면에서는 혜화문화관 식당의 만족도가 높았다. 단과대별에 따른 급식만족은 음식에 관한 문항 중에서는 ‘메뉴의 다양성’에서만 유의적인 차이가 있어(p<0.01), 보건스포츠과학대 (3.00±0.81 )가 가장 높았다 한의과대학과 응용산업대학, 보건스포츠과학대학은 그룹 간에 차이가 있었다. 서비스에 관한 운항 중에서는 ‘가격이 적당한가’에 대해 유의적인 차이를 보였고, 보건스포츠과학대 (3.41±0.84)가 가장 높았다.
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임영희 한국중세사학회 2019 한국중세사연구 Vol.0 No.56
The existing studies on the process of King Sukjong’s accession to the throne have been focused on the confrontation between Lee Ja-ui and Gaerimgong in the period of King Hunjong’s reign after death of King Seonjong. However, the fact that King Sukjong did not recognize King Hunjong as an orthodox monarch reveals the his conflicts with King Seonjong. During his reign, King Seonjong did not appoint the Crown Prince and rejected Gaerimgong’s visit to him. Gaerimgong had expected he would succeed to the throne, considering the trust of King Munjong and the recognition of Goryeo society in which was familiar with the case of brotherhood inheritance, and the fact that he had the strongest power at that time. When Gaerimgong was rejected of his visit to King Seonjong, it is judged that he grasped the King Sunjong’s intention and prepared a thorough rebellion. It seems that ‘Lee Ja-ui rebellion’ was made up by Gaerimgong, and that is ultimately understood as a political event linked to King Sukjong’s enthronement. It is because that it is difficult to find a reason to cause rebellion of Lee Ja-ui, and also can be considered that Gaerimgong might have used his experience of the succession process of King Jeongjong. Aa a maternal relative, Lee Ja-ui who was asked to look after King Hunjong from King Seonjong was counterattacked by Gaerimgong in the process of protecting King Hunjong. Gaerimgong made Lee Ja-ui a scapegoat for his justification to be King, and eventually would have removed him. At that time, Gaerimgong was the most powerful man, who held the military power and secured a wide range of support. But King Seonjong conflicted with Gaerimgong regarding the successor selection. In the end, his military affairs and his crown must be understood in such a political situation at the time.
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대전 ${\cdot}$ 충남지역 단체급식소 조리종사자의 위생관리실태조사
임영희,곽현옥,Lim, Young-Hee,Kwak, Hyun-Ok 한국식생활문화학회 2006 韓國食生活文化學會誌 Vol.21 No.4
This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.
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