• Culinary science and hospitality research
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• v.20 no.5
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• pp.59-66
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• 2014

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.291-306
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• 2013

This study aimed to provide a desirable way to design culinary education programs at university by investigating the relationship between student satisfaction with education and job preference based on their high schools. The results of this study showed that a high percentage of students decided to choose culinary arts as their major by themselves. Most students found a career in the culinary field demanding, nevertheless, they appeared to have a strong desire to take up the challenge. Students from culinary high schools showed low satisfaction with their practical cooking courses, while students from vocational high schools seemed to be highly satisfied with those same courses. On the other hand, students from academic high schools showed a high satisfaction with their theory courses, which factored into their decision to choose culinary arts as their major. However, there appeared to be no significant difference in job preference according to the students. Most students, regardless of satisfaction with their education, considered working abroad. On the basis of these results, it is suggested that a culinary training program in universities should be divided tin three groups; academic, vocational & culinary. Each group to have classes in theory, practical and English designed with respect to their prior high school training. In addition, an opportunity for overseas employment should be offered to all three categories.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.594-604
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• 2002

The Purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender and grade of subjects. Baiksulgi, Injulmi, Yaksik, Bindaeduk, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookjulpyun, Kongchalduk and Garaeduk are poorly among college students.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.246-258
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• 2012

This study aims to provide the fundamental data of an efficient grading system after identifying the mediate and moderating effects of self-participation regarding the impact of education service quality on student satisfaction. To achieve the purpose of the study, SPSS 18.0 statistic program was used to conduct the frequency, factor and correlation analysis while targeting 310 students majoring in food service and culinary arts & science in 2 and 4 year universities in Busan area. Specifically, the mediate and moderating effects of self-participation were examined in accordance with three-stage regression analysis and hierarchical regression analysis, respectively. The results of analyses suggested that there was the positive correlation between student satisfaction and education service quality, and the student satisfaction was correlated with self-participation in the entire variables, except for the welfare service. The self-participation didn't have any mediate effect, since the ratio of the student satisfaction to the education service quality with self-participation turned out to be p<0.01. The self-participation had moderating effects on student satisfaction, with the $R^2$ being increased by 0.032, from 0.537 to 0.569. However, it was only partial moderating effects because the self-participation, when along with laboratory environment, was not positively effective in terms of the statistic variables.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.50-60
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• 2010

This study has the purpose to show superiority of Korean food, strategies for competition and infinite possibilities of Korean food to students by making them to recognize accurate and right values for each work world, examining satisfaction level for studying Korean-style food in culinary high schools and how such satisfaction could influence their decision on career. Both literature study and demonstration study were carried out for this study. The literature study includes the research on the significant effect of satisfaction with a major on career decisions among technical high school students. Three hypotheses were established for this research. First hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of insecurity for choice of career. Second hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their mental conflicts for choice of career. Third hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of security for choice of career.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.598-608
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• 2019

This study provided the analysis of the culinary arts students' subjectivity in problem based learning(PBL) program for culinary competition. Q methodology was employed for finding common characteristic of among students' opinion and also future suggestion was generated. The study found four different types of common structures. First one is Problem-Solving Ability Type(N=6), the second one is Team Member Collaboration Important Type(N=8), The third one is Self-Directed Learning Needed Type(N=3), and the last one is Employment Preparation Type(N=2). Through the analysis, students aware this particular PBL program as a problem solving skill development, understanding of coworking in group, importance of self directed learning, and preparation for securing job opportunity. The study also suggest that the educator need to perform as a negotiator in coworking process within group members and need to have an active approach on stimulation of study motivation among the students.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.253-265
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• 2014

This study was empirically to investigate awareness of the on-the-job training of university students of co-op programs and satisfaction of the training for their job intention. The main study results as follows; First, the results of the influential relationship between the importance of on-the-job training and the satisfaction with the training, it was found that students participating in on-the-job training is related to curriculum of the department, job specification, language ability, and future job prospect. Second, the results of influential relationship between the importance of on-the-job training and the satisfaction with the job intention was connectivity factor. That is why the students had the intention to work for a company that is matched for their major and the company where they took the on-the-job training. Third, the results of influential relationship between the satisfaction with the on-the-job training and the satisfaction with the job intention, satisfaction with the on-the-job training was influenced by the satisfaction with the job intention. Through the on-the-job training, it was evaluated that work ability and skills of the students were improved, and they were satisfied with the future employment.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.129-138
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• 2017

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.