Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Needs and Educational Satisfaction of Korean Herbal Food Educators

한국 약선 교육 수강생들의 교육 만족도 및 요구도

  • Cho, Su-Kyoung (Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Sim, Ki-Hyeon (Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 조수경 (숙명여자대학교 전통문화예술대학원 전통식생활문화) ;
  • 심기현 (숙명여자대학교 전통문화예술대학원 전통식생활문화)
  • Published : 2011.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

Keywords

References

  1. Na JG. 2004. A new approach for menu development. J Foodservice Management Society of Korea 7(1):139-155
  2. Cho YS. 2005. The study on the customer's and cook's perception of Han-Bang menu. Masterate thesis. The Kyunghee University. pp 31-85
  3. Choi W, Park HJ, Park IS. 2009. The effects of perceived value on satisfaction and loyalty in Yaksun cuisine. J Foodservice Management Society of Korea 12(3):149-169
  4. Do KB. 2003. The study on the customer's perception of Han-Bang menu. Masterate thesis. The Sejong University. pp 1-78
  5. Jung HS, Yoon HH. 2007. A Study on the dining-out consumption pattern of undergraduates by food-related lifestyle. J Foodservice Management Society of Korea 10(2):93-117
  6. Kim HC, Kim MR. 2010. Analysis on the effect of dietary lifestyle on consumption pattern of soybean paste among housewives. Korean J Culinary Res 16(3):76-93
  7. Kim MJ, Jung HS, Yoon HH. 2007. A study on the relationship between food-related lifestyle of undergraduates and the restaurant selection attribute. Korean J Food Culture 22(2):210-217
  8. Kim SM. 2001. A study on the attitudes of the university students in the Kyung-book area on the traditional foods (2) - the recognition, the seasonal customs and the life style. Korean J Food Cookery Sci 17(2):49-58
  9. Lee SM, Hwang DU. 2006. Acknowledgement of herbal foods in food service industry. J Korea Cont Asso 6(11):65-73
  10. Lee WG. 2008. Market segmentation strategy based on consumer lifestyle in case of medicinal cusine. Doctorate thesis. The Andong University. pp 32-68
  11. Oh CH, Kim HS. 2009. A study on service quality scale and customer satisfaction of Yaksun restaurant integrated approach of qualitative and quantitative methods. J Foodservice Management Society of Korea 12(4):107-108
  12. Park E. 2008. The Present condition of operating lectures on cooking at some cooking schools. Masterate thesis. The Sookmyung Women's University. pp 7-56
  13. Park HJ, Lee SG, Choi W. 2008. 'Yaksun' food perceived risk factors affecting on repurchase intention by logistic regression analysis. J Hospitality and Tourism Studies 10(1):170-182
  14. Park HJ. 2009. A Study on Yaksun menu choice attributes by well-being market segmentation. Masterate thesis. The Kyunghee University. pp 40-77
  15. Park KT, Kim DW. 2003. Studies on development of functional herbal food based on Yaksun - focusing on the relevant literature. Korean J Culinary Res 9(4):191-202
  16. Park YS. 2008. A study of the current statue of Korean traditional cuisine classes for foreigners. Masterate thesis. The Sookmyung Women's University. pp 22-57
  17. Ryan I, Cowan M, McCarthy M, O'Sullivan C. 2004. Segmenting Irish food consumers using the food-related lifestyle instrument. J Int Food Agribusiness Marketing 16(1):89-114 https://doi.org/10.1300/J047v16n01_06
  18. Seo WS, Baek JA. 2007. A study on the differentiation of marketing strategies for family restaurants by life style - with a focus on marketing mix 7P`s. Korean J Hospitality Administration 16(1):19-40
  19. Seung HS. 2005. A study on using behavior of bakery by dietary lifestyle. Masterate thesis. The Ewha Women's University. pp 62-63
  20. Yoon TH. 2005. The causal relationship between consumers' life-style and motivation, satisfaction of attributes at fast-food restaurant - focused on college students eastern area of Kangwon province. Korean J Food Cookery Sci 21(6):867-876
  21. You DR. 2009. A study on consumer characteristics in foodservice according to university students lifestyles - a focus on Daegu, Gyeongbuk province. Korean J Food Culture 24(2):172-180

Cited by

  1. Current State of Consumption of Yaksun (Medicinal) Food and Medicinal Food Education Participation Intentions by Food-Related Lifestyle vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1375
  2. Current State of Usage and Education Participation Intention for Yaksun Food among Culinary Students : Focused on Demographic Characteristics vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.503