• 한국조리학회지
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• 제3권
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• pp.271-289
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• 1997

The purpose of this study is to investigate previous data and possibility of the new culture building, insuring substantiality of the education in junior college, increasing of practical carrier, acquiring the money for practical class, and the direction of demand for education in a high level of industrial society. There's two parts to consist of investigation and the model case in wedding business in Junior college. The research groups in one part consist of 277 students in Junior college. The result were as follows: 1) The students would like to get the wedding business in new culture building. (72%) 2) The student shave got a idea to recommend to use the wedding facilities for their for their relative sand friends. (51%) 3) The trend of selecting in wedding facilities is outside than inside of facilities. (75%) 4) They would like to have the buffet service after wedding celemony, not a la carte for choose the meal. The above research data suggest that if the wedding facility's management would be accept, we could have expectation about development of junior college, emphasis of practical education and good wedding culture in this areas. For the most of student, they has a righ hand to manage the wedding facility in their college. First, the culinary students could have an experience of service practies to the customer in wedding celemony, as the result of training will be great. Second, the college could show their vision and hope to customer to interest it. Third, it can be supplied the right wedding culture and the wedding facilities which is low price and good circumstance for wedding. Fourth, it's very resonable to use the culture facilities during no class, Saturday and Sunday. Fifth, income from business can be used only a scholarship and a community development. Sixth, it can be induced the self-participication and motivation to take up a positive attitude for their life.

• 한국조리학회지
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• 제24권2호
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• pp.16-22
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• 2018

This study was conducted to investigate that the nutrition labeling use is associated with demographic and psychosocial factors according to each nutrition information on the nutrition labeling in Korean adults. The study subjects (N=1,140) were individuals who were aged 20 years and more and answered on the question of nutrition label use and who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2010.As age older, there was more interest in information such as sugar, protein, fat, cholesterol than calories. In contrast, as age younger, there was more interest intrans-fat, sodium as well as calories. As higher education level, there were more aware of trans-fat, sodium and calories. From the result that the most interested nutrition items were significantly different by democratic factors, we could understand interested nutrient information on the nutrition labels could change according to individual specific education. Therefore, this can also provide basic data for systematic education program by nutrition label use.

• 한국조리학회지
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• 제20권1호
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• pp.105-119
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• 2014

본 연구는 위탁급식업체의 조리종사자를 대상으로 위생교육 횟수, 위생교육의 필요성, 위생교육의 만족도, 위생교육의 이해도, 위생교육의 적용도가 조리종사자의 위생지식에 어떠한 영향을 미치는지 살펴보고, 조리종사자의 위생지식이 위생관리수행도에 어떠한 영향을 미치는지 살펴보고자 하였다. 이러한 연구목적을 달성하기 위하여 본 연구는 부산, 경남지역에 위치한 공장, 대학교, 병원, 오피스, 관공서 등의 위탁급식업체 31개소를 대상으로 설문조사를 실시하였다. 설문조사는 2012년 10월 1일부터 2012년 10월 15일까지 실시되었으며, 총 320부를 배포하였고, 302(94.3%)부의 설문지가 회수되었으며, 부실 기재된 13부를 제외한 289부(90.3%)가 최종분석에 사용되었다. 분석결과, 조리종사자들이 지각하는 위생교육의 필요성이 높아질수록, 위생교육에 대한 만족수준이 높아질수록, 위생교육에 대한 적용도가 높아질수록 위생지식수준이 높아지는 것으로 나타났다. 상대적으로 위생교육에 대한 만족수준이 위생지식을 향상시키는데 가장 강한 영향을 미치는 것으로 나타났다. 또한, 조리종사자들의 위생지식 수준이 향상될수록 그들의 위생관리수행도는 향상되는 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• 한국조리학회지
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• 제20권5호
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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.

• 동아시아식생활학회지
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• 제19권2호
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• 한국조리학회지
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• 제13권2호
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• pp.188-200
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• 2007

This study was carried out to investigate fast food consumption patterns, nutrition knowledge, dietary attitude of middle and high school students in Busan. A questionnaire survey was conducted among 562 students from April 8 to April 22 in 2006. The results are summarized as follows. Convenience to eat is the best motive for visiting fast food restaurants. Nutrition knowledge scores of middle school male students were lower than those of the other groups. The more nutrition knowledge female students have, the lower fast food consumption became. There was no significant difference in nutrition knowledge and fast food consumption in male students. There was a significantly positive correlation between education levels of their parents and dietary attitude of the subjects(p<0.01). Pocket money showed a significantly negative correlation with dietary attitude and with fast food use frequency(p<0.05). There was a significantly positive correlation between nutrition knowledge and dietary attitude of the subjects. The use frequency of fast food showed a negative correlation with dietary attitude(p<0.01) and nutrition knowledge(p<0.05) of the subjects. Therefore, proper nutrition education is required to improve their nutritional status and dietary attitude.

• 한국조리학회지
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• 제3권
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• pp.83-122
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• 1997

The purpose of this study is to inquire management satisfaction factors of cook, and to grope for the correlation of career, number of cook, income, and education. To attain the purpose of this study, questionnaire was developed through pilot test. Questionnaire scale was adopted 5 point. The SPSS package was utilized for the analyses of questionnaire. The method was Frequency analysis and Chi Square analysis. The results obtained from the above data-based analysis are concentrated on management satisfaction to cook, and management recruiting method.

• 한국가정과교육학회지
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• 제18권3호
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• pp.41-60
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• 2006

본 연구는 Hord 등이 개발한 CBAM(관심에 기초한 교육과정 실행 모형)을 적용하여 제7차 교육과정에서의 조리실습 교육에 대한 교사의 관심도, 실행 수준. 실행 형태 및 지원 요구도를 알아봄으로써. 변화하는 시대와 새로운 교육과정에 맞는 조리실습 교육이 이루어질 수 있도록 질적 개선을 위한 기초 자료를 제공하는데 그 목적을 두었다. 5대 도시 중 고둥학교의 가정과 교사 500명을 대상으로 질문지를 우편 발송하였고, 회수된 193부 중 부실 기재된 6부를 제외한 187부를 SPSS/win 10.0 프로그램을 이용하여 빈도와 백분율, 평균, 표준편차, $X^2$ 분석, one-way ANOVA, 독립표본 t-test를 실시하였으며, 연구 결과를 요약하면 다음과 같다. 첫째, 조리실습 교육에 대한 가정과 교사의 관심 단계는 대체로 무관심 상태인 지각적 단계 즉 변화 초기에 해당하는 낮은 관심 수준에 머물고 있는 것으로 나타났다. 둘째, 조리실습 교육의 실행 수준에 있어 조리실습을 실행하지 않는 수준은 없었고, 일상화의 단계가 가장 높았으며, 대체로 초기 단계로 나타났던 관심도와 달리, 실행 수준은 비교적 높은 특징을 보였다. 셋째. 제7차 교육과정 조리실습의 실행 형태를 알아본 결과, 전체적으로 약 30%의 교사가 제7차 교육과정과 전혀 부합되지 않는 실행을 하고 있는 것으로 나타났다. 목표와 내용 영역은 이상적인 실행 형태의 비율이 높았지만, 교수 학습방법과 교수 학습 자료, 평가 영역에서는 전혀 부합되지 않거나 부분적으로 부합되는 실행 형태가 높았다. 특히, 전혀 부합되지 않는 형태가 가장 높고 완전 부합 형태가 가정 적게 실행되고 있는 교수 학습방법 영역에 있어서 보다 많은 지원이 있어야 할 것으로 생각된다. 넷째, 조리실습 교육에서의 지원 요구도를 알아본 결과, 전반적으로 많은 지원을 원하고 있는 것으로 나타났다. 지원적 분위기 조성 중 설비 제공 지원에 대한 요구도가 가장 높았고, 다음이 재정 확보 및 실습비 지원으로 나타났다.