• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.756-767
• /
• 2006

This study investigated the attitudes towards business ethics of 409 University students majoring in culinary science and foodservice management. The survey questionnaire evaluated their attitudes by ATBEQ (Attitudes towards Business Ethics Questionnaire), using a seven-point scale and the data were analysed by frequency, t-test, ANOVA and reliability analysis. The average value of ATBEQ was investigated with attitudes towards ethics (3.48${\pm}$0.79), application of the ethics to business (4.24${\pm}$0.71), business profit making (4.18${\pm}$0.71), businessman (4.29${\pm}$0.67) and practice of business ethics (3.16${\pm}$0.79). The female, undergraduate and younger students showed significantly higher scores of attitudes towards business ethics (higher ethical attitude) than the male, graduate and older students, respectively. There are some similar results between Korean and Israeli students, while western students (America, Australia and Turkey) showed different attitudes with Korean students.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2001.08a
• /
• pp.1-11
• /
• 2001

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.144-155
• /
• 2018

This study was conducted to explore the direction of culinary education based brain-based education with analysis of comprehensive research. Questionnaire was completed by frequency analysis, factor analysis, reliability analysis and regression analysis by using SPSS 21. The purpose of this study was to investigate the educational system for creative development through cooking sources and to develop brain-based learning theory, and thus to generate the characteristics and effects of the practice in culinary educational context. The basic principles of brain- based learning are brain plasticity, emotional brain, and ecological brain. Students need to be able to enrich their understanding of social interaction so that social brain's function will be activated through consistent and high-quality feedback. Likewise, students should be capable of collecting everything what they have learned. Defining main ideas and goal of the lesson, four factors were derived from development of competency, personality, application, and diversity. Regarding to the result of this study, the implications for the development of a brain-base program were suggested.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.255-267
• /
• 2009

The purpose of this study is to evaluate the importance and performance of the educational laboratory facilities for culinary practice. The questionnaire was distributed to 100 students enrolled in the culinary arts department at Y University located in Chung-buk province, and a total of 71 usable, completed questionnaires were received for the research. Collected data was statistically analyzed using the SPSS 10.0 Windows version, and the IPA(Importance-Performance Analysis) was conducted to compare importance and satisfaction from kitchen laboratory facilities which have been a key element of culinary education. Results of this study can be summarized as follows. Firstly, it was found that performance (M=3.42) for culinary practice facilities was lower than importance(M=4.09) for culinary practice facilities. Secondly, through IPA, the importance and satisfaction of culinary laboratory elements showed some differences between the students who had have some educational experience in culinary art prior to enrollmnet and those who had not. The former students attached importance to the usefulness of facilities rather than the size of facilities. And as rapidly improved factors, they answered ventilation and water supply facilities for culinary laboratories. The application of this study in physical environment of culinary education will contribute to improve students` satisfaction with the quality of education. However, the critical point of this study is a limited sampling, so the results of this study cannot be generalized.

• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.1-12
• /
• 2011

The purpose of this study is to understand the influence of perceived educational services among the high school students majoring in culinary arts on school satisfaction and recommendation intention. A self-administrated questionnaire was completed by 282 subjects, and frequency, factor, reliability, regression analyses with SPSS 12.0 were conducted on the data. The main results were as follows. According to the multiple regression analysis, the educational services had some significant effects on school satisfaction, 'Specialized subjects service' and 'Facilities service' in the educational service factors had significant positive(+) influence on school satisfaction. The influence of the school satisfaction on the school recommendation intention showed that school recommendation intention increased when the students were satisfied with their school activities. Limitations and future research directions were also discussed.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.167-175
• /
• 2017

The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.2
• /
• pp.173-180
• /
• 2020

This study evaluated methods of improving sustained learning participation by examining the structural relationship of school support consisting of professor support, friend-senior support and educational environment support, career decisionmaking self-efficacy, school satisfaction, and learning persistence depending on the characteristics of college students majoring in culinary art and food service. The study findings were as follows. First, the general characteristics of college students majoring in culinary art and food service were perceived significantly more by female students than by male students. Second, school support directly influenced the career decision-making self-efficacy and school satisfaction, but did not directly influence the learning persistence. Instead, school support influenced school satisfaction and learning persistence indirectly by the medium of career decision-making self-efficacy. Third, career decision-making self-efficacy directly influenced school satisfaction and learning persistence and indirectly influenced learning persistence by the medium of school satisfaction. Lastly, school satisfaction directly influenced the learning persistence, implying that school satisfaction is an important factor for the learning persistence of college students majoring in culinary art and food service. These results show that, because school members and environmental support cannot exclusively make learning persistence, diverse systems and programs must be developed and applied to improve the career decision-making self-efficacy and school satisfaction of college students majoring in culinary art and food service.

• Preventive Nutrition and Food Science
• /
• v.10 no.1
• /
• pp.68-73
• /
• 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.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.34-47
• /
• 2017

This study is designed to figure out the effects of major selection motivation on career efficacy and major satisfaction of college students majoring in culinary and foodservice management. To achieve this purpose, a survey was carried out to 209 college students. The findings showed that their major selection had a significant effect on their career efficacy and major satisfaction. But the mediating effect of their career efficacy as a mediator - which improves their major selection and major satisfaction - was partially adopted. Consequently, their internal and external participation motivation for their major selection is a facilitating mechanism to maximize their major satisfaction, and it is necessary to limit the use as a mediating variable of their career efficacy.

• Korean Journal of Human Ecology
• /
• v.22 no.6
• /
• pp.701-709
• /
• 2013

The purpose of this study was to investigate the university student's dietary behaviors, lifestyle and nutrition knowledge. The survey were composed of 81 male and 64 female students at W University in Daejeon. Results of survey shown that BMIs of male students was 23.9 which is higher significant at p<0.001 than female students was 20.8. In lifestyle, dietary habit patterns of female students showed higher significant in meal if under stress and snack intake at p<0.05. In terms of dining-out, both female and male students like Korean food. However, female students like Western food and flour-based food than their male counterpart. While male liked Chinese and Japanese foods at p<0.05. A siginificant higher proportion of male students smoked (p<0.001); drink (p<0.01) and exercised (p<0.05) than their female counterpart. In terms of nutrition knowledge, males have higher scores (out of a possible 15 points) than female scores (p<0.01). The results of this study suggests that nutrition education can motivate and improve dietary management for dietary compliance. Therefore, a proper planned nutrition education programs for university students is an efficient and effective education method.