• 한국조리학회지
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• 제19권4호
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• pp.77-93
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• 2013

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 교육은 지식을 전달하고 학습자의 특정한 태도와 행동을 형성하기 위하여 의도적이면서 조직적으로 학습을 유도하여 지식, 정보, 적절한 상황이나 조건을 준비하는 것으로서 조리교육 만족도와 요구도를 살펴 조리 실습교육의 의미와 학생의 입장에서 조리학습교육을 이끌어나가기 위하여 조사 분석하였다. 이에 본 연구에서는 특정한 상황에 맞는 대학교육서비스 품질 측정도구를 개발하고, 이를 통하여 대학 조리 실습교육 품질을 결정하는 요인을 도출해 보았으며, 26개의 품질속성에 대해 중요도-만족도 변환지수를 이용하여 해석한 결과, 저학년일 경우 실습흥미, 진로필요, 현장실무 레시피, 전공 관심 증가, 전공학과만족 순으로 중요하다고 인식하였으며 고학년일 경우 현장 레시피, 실습흥미 재료시범 순으로 중요하다고 하였다.

• 대한가정학회지
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• 제48권1호
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• pp.137-161
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• 2010

The aim of this study was to identify the most effective methods with which to revitalize Korean high school culinary education. To achieve this aim, a culinary recognition questionnaire survey of 616 students from 9 culinary high schools was carried out. The 9 surveyed schools represented the following of 7 regions: Chungnam, Busan, Incheon, Daegue, Jeonbuk, Gyeongbuk, and Gwangju. Collected data were subjected to descriptive analysis, $x^2$-test, t-test, and one-way ANOVA using SPSS(version 14.0). The results of this study are as follows. Culinary practice interest and learning demand of most students were high. 6.8% of students indicated that initial theory learning, followed by video education, and finally live demonstration is an effective teaching methodology. They preferred practicing on actual ingredients as the primary teaching and learning method, nominating technician cooking as the most favorite. As for areas needing improvement in culinary practice education, difficulties with material preparation and insufficient learning hours were identified as prominent factors by 66.8% of respondents. There was unanimous agreement that culinary practice education can be enhanced by highly skilled teachers, while interest for the discipline itself can be fostered by initiating and encouraging cooking participation in the home. Freshmen and special high school students suggested that a cooking related website is necessary to expand the current information interface, which is currently limited to colleagues and employers. In relation to culinary education revitalization, consistent promotion of departments, or high schools that have proven student satisfaction rates and effective culinary curriculum are required. Furthermore, teachers can also aid this process by more effective student pastoral care in order to improve school life satisfaction. However, teacher job satisfaction is an important component of this process, and better employment conditions and remuneration packages reflecting extra work must be considered as part of an attractive teacher-incentive employment policy.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• 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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• 제18권1호
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• pp.246-258
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• 2012

본 연구의 목적은 대학생들의 교육서비스품질이 교육만족도에 미치는 영향에서 본인참여가 매개효과와 조절효과를 규명함으로써 효율적인 학사관리를 위한 기초자료를 제공하고자 한다. 연구의 목적을 달성하기 위하여 부산지역 외식 조리 전공 2,4년제 대학생 310명을 대상으로 SPSS 18.0 통계 프로그램을 이용하여 빈도분석, 요인분석 상관관계분석을 하였다. 또한 본인참여가 매개효과가 있는지의 검정은 3단계 회귀분석을 실시하였고, 조절효과를 검정하기 위하여서는 위계적 회귀분석을 실시하였다. 분석결과는 교육서비스 품질과 교육만족도간에는 정의 상관관계가 있었으며, 본인참여와는 후생복지 서비스를 제외한 모든 변수에서 정의 상관관계를 나타내었다. 본인참여의 매개효과 분석은 교육서비스품질에 본인참여를 추가하여 교육만족도에 미치는 영향에서 p<0.01에서 통계적으로 유의한 결과를 나타내어서 본인참여는 순수 매개효과가 없는 것으로 나타났다. 본인참여의 조절효과는 $R^2$값이 0.537에서 0.569로 0.032증가하여 교육서비스품질에 본인참여가 교육만족도를 증가시키는 것으로 분석되어 조절효과가 있는 것으로 판단할 수 있다. 하지만 실습실환경${\times}$본인참여는 통계적으로 유의한 결과를 나타내지 않았기 때문에 부분적으로 조절효과가 있는 것으로 있는 것으로 분석되었다.

• 한국조리학회지
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• 제14권4호
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• pp.357-367
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• 2008

The purpose of this study is to identify the job satisfaction and organization commitment of employees according to the school food service environments. The questionnaire to measure was completed by 150 employees in the Seoul and Gyeonggi area. The demographic data showed that 48.7% of respondents were in their fifties and most of them were females(96.6%). They were employed in the middle and high schools. The results were as follows : Frist, factors that influenced job satisfaction were student preference and rule-observance. Second, the importance of school food service environments didn't influence the compensation factor for job satisfaction. Third, factors that influenced job satisfaction among school food service environments were kindliness and the management of employees and rule-observance. Rule-observance showed the highest satisfaction scores among the rest of them. Forth, it was concluded that the management of employees, food quality and student preference influenced the organization commitment of food service employees. The research results show that rule-observance of food service environments and the importance of managing employees have influence on co-worker relations, job and organization commitment.

• 한국조리학회지
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• 제22권6호
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.

• 한국조리학회지
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• 제20권5호
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• pp.124-129
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• 2014

The purpose of this study is to investigate if the three selected constructs that constitutes physical environments, service quality, and importance of menu affect college student satisfaction and the number of visit to coffee shop, respectively. Frequency, reliability, factor, and multiple regression analysis were employed for the study. Most of the created variables related to physical environments, service quality, and importance of menu were found to be significant relationships with overall satisfaction and the number of visit to coffee shop. Limitations of the study and assignments for future research were discussed.

• 한국조리학회지
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• 제6권2호
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• pp.5-21
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• 2000

The purpose of this study looks for the directions to improve the performance evaluation of cook by examining the perceptions for performance of cook by supervisors in hotel restaurant. In order for this purpose, this study focuss on two areas: (1) the significant differences of each hotel type on the perceptions of each performance evaluation item, (2) the significant differences of each kitchen type on the perceptions of each performance evaluation item in terms of two different types of hotel. To examine (1) and (2), this study uses Student t test and anova analysis. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

• 한국조리학회지
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• 제18권2호
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• pp.51-63
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• 2012

본 연구는 조리학과 재학생들의 학과 선택에 따른 블록식 수업프로그램에 대한 만족도와 미래직업의지에 영향적 요인들을 확인하기 위해 변인으로 선택, 성별과 학년으로 구분하여 검증하였다. 이와 함께 블록식 수업 프로그램의 만족도가 미래 직업 의지에 영향을 주는 것에 대해서도 검증을 실시하였다. 연구 결과 성별과 학년별에 따른 수업만족도 T-검증 결과로 볼 때 유의수준 0.05에서 유의성을 보였으며, 남학생들이 여학생들보다 수업만족도가 높은 것으로 나타났다. 성별에 따른 미래 직업 의지에서도 성별에 따라 유의한 차이가 나타났는데, 역시 남학생이 여학생보다 미래 직업의지가 더욱 강하게 나타났다. 그러나 학년별 블록식 수업만족도 검증에서는 학년간 유의한 차이를 보이지 않고 있다. 학년별 미래직업의지에서는 유의수준 0.01에서 유의한 차이를 보이고 있다. 결과적으로 1학년이 가장 강하게 나타났고 4학년이 비교적 약하게 나타났다. 다음으로 선택변인에 따라 블록식 수업프로그램 만족도를 검증한 결과 두 변인 간 상관관계가 존재하고, 유의성검증에서도 모두 p-value가 0.000으로 매우 유의하게 나타났다. 자신이 선택한 결과에 대해서 책임감과 만족도가 높게 나타나는 것은 이미 많은 선행연구에서도 검증이 된바 있으며 블록식 수업에서도 같은 결과를 얻게 된 것이다. 마지막으로 블록식 수업만족도와 미래직업의지와의 관계에서도 p-value 0.000수준으로 유의성이 매우 높게 나타났으며 회귀결정계수도 0.840으로 상당히 크게 나타났다. 따라서 본 연구 결과로 볼때 성별에 따라서 블록식 프로그램의 만족도와 미래직업의지는 차이가 나는 것은 여학생들이 남학생보다 블록식 교육시스템에서 육체적으로 더 힘들게 느끼는 것으로 사료된다. 반면 학년에 따라서 차이는 없지만 미래직업의지에는 차이가 나타났다. 학년에 따른 미래직업의지에서 1학년이 가장 높고 4학년이 가장 낮게 나타났다. 이러한 결과를 볼 때 성별에 따라 블록시스템에 만족도가 다르고 학년에 따라 미래직업의지가 다르기 때문에 조리 교사들은 이러한 결과를 고려해서 학생들의 미래직업 준비와 수업만족도에 대한 개선을 계획해야 할 것이다.