• Korean journal of food and cookery science
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• v.16 no.2
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• pp.143-150
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• 2000

A survey was carried out from 143 cooks working at the deluxe hotels in Seoul to obtain the information on the working environment, characteristics, and the satisfaction of the cooks to improve the culinary art training program and the working environment. The results were as follows: Most of the cooks(58.7%) worked for 8-9 hours/day and 51.7% of the cooks earned 1-1.5 million won in a month. The cooks had average 1.6 licenses per person, however, their licenses accorded with their work place only with 85.3%. Subjects were unsatisfied with the pay(55.2%), but 42.7% of the cooks hoped to work in their current work place. If they could transfer to other work place, they wished to run a restaurant of their own. The unsatisfaction rate was high among the cooks worked for 10-15 years, and 19.2% of them was unsatisfied with the environment of work place and 11.5% was in promotion. The longer the working period of the cook, the higher the recognition of the culinary skill. Also, the more frequently transfer to other places, the higher the self-estimation in their skills. Subjects answered that the most important factors for good cooking are the good taste and hygiene. The quality of ingredients was recognized more important among the cooks worked for longer period. The greatest hindrance for the improvement of cooking skill was indicated as insufficient knowledge among the cooks worked under one year, lack of confidence among those worked for 2-5 years, and authoritarianism of seniors for 6-15 years. They answered that the most important qualification for cook is the sincere attitude. The cooks with under 5 years of experience indicated experience and studying attitude and the ones with over 6 years of experience culinary skill as the important factors for cooks. The important factors for promotion was pointed out as culinary skill and human relationship.

• Journal of the Korea Society of Computer and Information
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• v.29 no.7
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• pp.181-190
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• 2024

This study investigated the degree of influence of satisfaction with lab classes related to the culinary arts major on academic stress and class participation in the major. This survey was conducted on 228 first-year students majoring in culinary arts at six junior colleges in the Gwangju, Jeonnam and Jeonbuk regions in the second semester of 2023. For data processing, SPSS Ver. 25.0 was used. We conducted general characteristics, reliability analysis, exploratory factor analysis, correlation analysis, multiple regression analysis on the survey data. As a result of this study, first, it was found that there was a correlation between the sub-components of satisfaction with cooking-related lab classes and academic stress and class participation. Second, the influence of satisfaction with cooking lab classes on major academic stress was found to be significant. Third, satisfaction with cooking lab classes had a significant influence on class participation in major classes. In conclusion, satisfaction with lab classes in cooking-related majors at local community colleges was found to have an effect on academic stress and class participation. In the future, we look forward to follow-up research on how culinary practice experience before entering college affects satisfaction with practical training classes, academic stress, and career and employment preparation.

• International Journal of Computer Science & Network Security
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• v.24 no.7
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• pp.157-169
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• 2024

The article presents an analysis of innovative teaching technologies as a way to increase students' competitiveness. The author found that innovative technologies in education are information and communication technologies relying on computer-based learning. The structure, content of educational software, organization of Web-space are important when using innovative teaching technologies in English classes. We conducted the study in several stages: comparative analysis, synthesis, classification and systematization of the results of psychological and pedagogical, educational and methodological research; study of legislative acts, periodicals in order to identify the state of the research issue, and determining the directions of its solution, as well as subject, goal and objectives of the study. We used modelling to create situations of foreign language professional communication of future IT specialists. Empirical methods involved questionnaires used for identifying the motives of professional development and determining the features of the educational activities of future IT specialists in the process of training. The methods of mathematical statistics allowed to scientifically describe and systematize the obtained data, to identify the quantitative relationship between the studied phenomena, to analyse and summarize the results. We conducted a socio-psychological study during 2016 - 2019. It involved 255 first- and fourth-year students of National Technical University of Ukraine "Igor Sikorsky Kyiv Poly-technic Institute." Innovative information and communication technologies that improve the educational and cognitive activity of students, as well as increase the level of their knowledge have become important in teaching a foreign language in higher educational institutions. These technologies include MOODLE - Modular Object-Oriented Dynamic Learning Environment, business game, integrated pedagogical technology, case study technology. Thus, the information-rich learning process in combination with the use of innovative technologies, well-organized e-learning, interactive training courses, multimedia tools improves the program of teaching and learning foreign languages in general, and English in particular, improves the level of knowledge of future IT specialists and motivation to study and learn foreign languages, allows students to use a variety of authentic materials. We state that all these factors influence the process of individualization of learning and contribute to the successful mastery of a foreign language.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.801-808
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• 2006

The purposes of this study were to measure customer orientation of dietitians engaged in contract foodservice management companies, and to examine the impacts of personal characteristics and organizational characteristics on the customer orientation of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract foodservice management companies, including 4 major companies, in Seoul and Gyeonggi areas. A total of 187 (81.3%) questionnaires were used for analysis, and statistical analyses were conducted using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average customer orientation score of the dietitians was 3.77 (SD=0.40) and it seemed that most respondents evaluated themselves as customer-oriented. Further analyses revealed significant differences in customer orientation among different position (p<0.05) and payroll (p<0.01) groups.'Type of menu' also affected the customer orientation (p<0.01). Overall, it is needed to design efficient training programs that improve service skills and customer orientation of dietitians, and the understandings on variables affecting customer orientation would help it.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.81-94
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• 2016

The purpose of this study is to measure the relative importance of the factors that affect school to work transition that food service-related majors and workers recognize. To this end, this study composed such factors into a second hierarchy level of individual background, educational background, and preparation effort to enter labor market. The study made us of the analytic hierarchy process(AHP), which calculates the importance of each factor through the relative evaluation of each factor in the hierarchy. The results of analysis are as follows. First, in the second hierarchy level, effort to enter the labor market exhibited the highest relative importance. In the case of four-year college students, educational background had the highest relative importance. Second, in case of third hierarchy level factors relating to personal background, gender had the highest relative importance. As for educational background, the type of college had the highest relative importance. As to the effort to enter labor market, overseas working experience while in college and job searching channels had high relative importance, while vocational training experience had the lowest relative importance. Third, the analysis result of complex weighted value showed that the type of college had the highest complex weighted value. In future studies, the type of businesses and business conditions in the food service industry should be subdivided for an analysis of influential factors, and, based on this, customized career guidance should be made for specific career paths of each student.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.144-158
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• 2009

This study aims to provide the service quality which consumers want and basic data for improving their satisfaction by examining the difference among the quantity of cultural capital obtained from restaurant customers, the perception of service quality, and satisfaction. The results of the study are as follows. First, customer satisfaction is not much affected by how much cultural capital one has but by how much influence the cultural capital of parents or family has, or the institutionalized cultural capital. Second, the group that has more cultural capital objectives perceives tangibility, reliability and empathy lower than the one with less cultural capital in general while the group that has more cultural capital embodiments perceives tangibility and assurance higher than the one with less cultural capital; moreover, the group that has more cultural capital institutions perceives the service quality factor lower than the one with less cultural capital. Third, the higher the perception of the whole service quality is, the greater the satisfaction is. In this respect, it is required to offer the service to win customers' sympathy and trust as well as better external atmosphere. In addition, there should be continuous service training to foster employees' expertise and improve service quality, in order for restaurant customers to visit frequently with satisfaction and revisit intention.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.268-281
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• 2009

The purpose of the study was to examine the restaurant workers' understanding of food hygiene and safety regulations using SPSS. From October 10th to 31st, 2008, a survey was conducted to those who work at family restaurants in Seoul and Gyeonggi-do. This program analyzed total 149 copies of the questionnaire. 79.9 percent of the respondents have completed college education; 76.7 percent out of them were domestic company workers and 82.9 percent were foreign company workers. The total average points turned out to be 14.03 points out of 20, 3.95 out of 5 for food poisoning, 2.37 out of 3 for personal hygiene, 6.41 out of 9 for food hygiene and environment, and 1.86 out of 3 for food safety. Foreign company employees scored higher points(14.3) compared to those of domestic companies. When comparing the points between domestic company workers and foreign company workers, the score of kitchen staff(p<0.001) and the score of a restaurant assistant(p<0.05) have influenced the overall points. In conclusion, people scored low points in areas as understanding of 'dangerous temperature level', 'bacterial multiplication', 'safe defrosting methods', 'cooling methods' and 'temperature control', indicating the necessity of the training on 'time/temperature control'.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.

• Journal of Digital Convergence
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• v.18 no.4
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• pp.403-409
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• 2020

Gamification can be more fun and interesting than boring and it can be used for variety of educational subjects. Through the fun and flow of the learner, the learner understands the meaning and context of the problem to be solved. It will be able to collect, analyze and creatively solve data in a way that computers understand. Training through gamification will be an effective and memorable coding education for the efficient learning of coding education among the newly designated compulsory education. It is considered to be highly useful as a convergence study to increase tourism experience. Currently, in the field of school, coding education is mainly conducted using entry and scratch, which are educational programming languages, and coding education using gamification is not extensively used in the current education field. It is also expected to be used to increase the tourism experience, and it can be used to enhance the learner's computational thinking ability and creativity.

• Journal of Industrial Convergence
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• v.21 no.7
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• pp.51-63
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• 2023

This study aimed to verify the effects of a 4-week program of ankle-strengthening exercise and toe-taping walk exercise on the basic lower body strength and walking to examine the benefits of the two exercises. The subjects involved 30 women in their 20s enrolled in university A. The subjects were equally divided into three groups - ankle-strengthening exercise group, toe-taping walk exercise group, and control group. The subjects were instructed to massage and do ankle-strengthening exercises using a towel, massage ball, and CRT, for 60 minutes, 3 times a week. They also taped their hallux valgus using a kinesiology tape and walked for 20 minutes with white tape applied. To sum up, the 4-week ankle-strengthening exercise and toe-taping walk exercise were identified to have a partial statistical significance on the basic lower body strength (muscular strength, power, and balance) and walking (length of gait line, plantar pressure, and COP) of women in their 20s. Therefore, the study confirmed the effects of ankle-strengthening exercises and toe-taping walk exercise on the lower body exercise function, and it is considered that further studies should be conducted on more various effects of the exercises by subdividing them into different pain locations and orthomechanic findings.