지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.6
- 수록면
- 182 - 189 (8page)
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초록· 키워드
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This research suggests a way of hygienic space planing of the customer space in the university student restaurant of E University in Seoul. For this study, the behavior observation in the restaurant was conducted in order to analyze the sequence of customer behavior related space planing applying HACCP (Hazard Analysis And Critical Control Point). Also the survey was conducted to analyze opinions of customers about hygiene of the space. The results of the analyses of the observation and the survey were similar in terms of hygiene.
In conclusion, for hygienic space planing of the customer space in restaurant. The space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area. such as spaces preparing dishes and food including water and table hall where customers eat. should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept.
In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.
In conclusion, for hygienic space planing of the customer space in restaurant. The space circulation should be planned according to the hygienic sequence of customer behavior. The spaces in restaurant should be divided into two areas: the clean area and the contaminated area to prevent cross-contamination. The clean area. such as spaces preparing dishes and food including water and table hall where customers eat. should be separated from the contaminated area such as the spaces where waste is handled and where dirty dishes are kept.
In order to prevent cross-contamination, hygiene facility to remove contamination should be located before going to the clean area. More specifically, the hygiene facility should be located between a cash counter and a space preparing dishes so that customers can wash their hands before they touch dishes. Space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination is removed in the restaurant.
목차
Abstract
1. 서론
2. HACCP 위생 이론 고찰
3. 대학 학생식당의 고객 공간 사례 조사
4. 위생적 관점에서 대학 학생식당 고객 공간 분석
5. 대학 학생식당 고객공간의 위생적 공간 계획을 위한 개선안
6. 결론
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