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학교 급식시설의 식당계획 개선방안에 관한 연구 - 대구광역시 초등학교 사례 조사를 통해
이택훈,이정란,이상홍,Lee Taek Hoon,Lee Jung Ran,Lee Sang Hong 한국주거학회 2004 한국주거학회 논문집 Vol.15 No.6
The purpose of the study is to propose architectural design standards of the cafeteria planning in educational facilities. In the spatial organization planning, the preferred location of the cafeteria is on the first floor and the types of the floor plan are followed by the forms and space structure of the school building. The area of the cafeteria is related to the size of seating area per person. The direction must sublate northern faced. In interior moving lines for service, the arrange of dining tables has to reflect distance of dining tables or location of pillars. The dining space should better have more than two entrances in terms of occupancy type and convenience. Thus the serving line has to be planed thoughtfully by various factors to avoid confusion caused in serving process. In multipurpose use of the cafeteria, it is feasible when hygiene and management is considered.
학교 급식시설의 식당계획 개선방안에 관한 연구-대구광역시 초등학교를 대상으로-
이택훈. 이정란. 이상홍(Lee. Taek Hoon),Lee. Jung Ran,Lee. Sang Hong 대한건축학회 2004 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.24 No.1
The purpose of the study is to propose architectural design standards of the cafeteria planning in educational facility through understanding problems of the cafeteria and searching inconvenience of the use. This study investigated screened research factors in the process of architectural design and interior moving lines for service. This study shows that the preferred location of the cafeteria is on the first floor and the types of the floor plan are followed by the forms and structure of the school building. The area of the cafeteria is related to the seat area per person and it is preferred over 0.9㎡ per student. The direction must sublate northern faced. The arrange of dining table distance has to secure over 120㎝. The space should better have more than two entrances in terms of occupancy type and convenience. Thus the serving line has to be planed thoughtfully by various factors to avoid confusion caused in serving process.<br/> <br/>