earticle

영어

The purpose of this study is to compare the designers and users' perception of the importance of planning factors that are considered when creating a school foodservice built environment. For purpose, the questionnaire were are broadly classified into 5 big level categories(Spaciality factors, Facility factors,Sensibility factors,Convenience factors, and Eco-Friendly factors) and divided into 27 mid level sub-contents. The questionnaire were distributed to domestic architects and dietitian working in elementary, middle and high schools in the Yeongnam region and data were analyzed using t-test and modified IPA(Importance-Performance Analysis). The result shows that dietitian consider the influence of planning factors that constitute the physical environment more important than architects. Both groups recognized the facility factors such as ventilation, indoor temperature and humidity control of the foodservice facilities and spatial factors such as space arrangement for smooth circulation and size of the space and number of seats as the important factors. On the other hand, emotional factors and eco-friendly design factors were recognized as relatively less important. Architects perceived the importance of noise prevention, the size and location of windows, and lighting equipment to be relatively lower than that of dietitian.