{"created":"2023-06-20T14:07:25.683325+00:00","id":681,"links":{},"metadata":{"_buckets":{"deposit":"9624a52b-3946-45cb-899d-3f66c6166435"},"_deposit":{"created_by":14,"id":"681","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"681"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:00000681","sets":["21:129"]},"author_link":["179","1333"],"control_number":"681","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"142","bibliographicPageStart":"137","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"市立名寄短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Nayoro City College","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Yoko,KODAIRA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1333","nameIdentifierScheme":"WEKO"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"110007156459","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"市立名寄短期大学の4年制大学転換に伴い、管理栄養士養成課程を目指し給食経営管理論実習室の新築が決定した。本研究は、実習に関わる者の立場から、既存給食管理実習室の問題点を解消し、HACCPによる衛生管理に対応するような新給食経営管理論実習室を設計することを目的とした。 設計の目標は、HACCP対応の施設・整備、調理作業の流れに沿った作業動線、本学「給食経営管理論実習」の方法に適合した調理スペースの確保、食事環境の整備とした。設計図の段階では、目標は達せられた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"With the decision to have the Nayoro City College become a four year college, it was determined that we will need to build new food service management laboratory facilities for students in the food service management program. The purpose of this study was determine what the corrent problems are that are associated with the existing food service management laboratory facilities at our school and then to justify why there is an urgent need to build new food service management facilities that meet the HACCP sanitaion standards. The proposed desing for the new food service management facilities will follow the HACCP standerds for lines of operation, cooking space, and also the space and environment for food service management.The proposed facilities should also accommodate various practical aspects that will accommodate the \"food service management theory and practice\" that is taught in our school curriculum.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"研究ノート","subitem_heading_language":"ja"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名寄市立大学","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"CiNii"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://cir.nii.ac.jp/crid/1520290884311217664","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10183618","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09165975","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"市立名寄短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小平, 洋子","creatorNameLang":"ja"},{"creatorName":"コダイラ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"179","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006947847","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006947847"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"実習生の知識と技能の向上をはかり、自主的な実習能力を高める給食経営管理論実習室の設計","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"実習生の知識と技能の向上をはかり、自主的な実習能力を高める給食経営管理論実習室の設計","subitem_title_language":"ja"},{"subitem_title":"The Design of New Food Service Management Facilities that will Improve the Knowledge, Techique, and Independence of our Students","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["129"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-10-25"},"publish_date":"2013-10-25","publish_status":"0","recid":"681","relation_version_is_last":true,"title":["実習生の知識と技能の向上をはかり、自主的な実習能力を高める給食経営管理論実習室の設計"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-29T02:22:36.100596+00:00"}