단체급식서비스 공간 계획 요소에 대한 건축가와 급식 관리자의 중요도 인식 비교 : 학교와 산업체 급식소를 중심으로

Abstract

Purpose: The purpose of this study is to derive important space planning elements through a comparison of perceptions of importance between foodservice facility managers and architects, and to present a design guideline that architects can use in remodeling or new construction. Method: For the research, the questionnaire was made based on the feedback from precedent research and preliminary surveys, and consisted of 4 major categories (architecture, indoor environment, sensibility, and convenience factors) and 23 sub-elements. A survey was conducted via e-mail to architects working in Korea and managers at schools and institutional foodservice facilities in the Yeongnam region. A total of 180 questionnaires were distributed, and 155 questionnaires out of 160 collected were used for analysis. Result: As a result of analysis, all three groups considered three elements of architectural factors (circulation, location and layout) and two elements of indoor environmental factors (Ventilation &Humidity control and Air conditioning & Heating system) as the most important ones. In particular, school foodservice managers recognized that two elements of indoor environmental factors (‘noise prevention and ‘size/ place/design of window’) and one of convenience factor (‘reasonable table configuration’) were relatively important to improve comfort in high-density school foodservice spaces. On the other hand, Institutional foodservice managers recognized that elements(‘Accessibility to the subsidiary space’ and ‘Inducing natural access from the outside to the inside through various entry types’) are relatively important to improve customer accessibility and convenience. Based on the research results, basic design guidelines that architects can use are proposed.