Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 2
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- Pages.169-178
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on the Job Attitude of Cook at Deluxe Hotel in Pusan (I) - An analysis on the general characteristics of the cook -
부산지역 특급호텔에 종사하는 조리사들의 직무에 대한 의식과 실태조사 연구 (I) -조리사들의 근무처, 근무부서 및 자격증 등 일반적인 현황 분석 -
- Shin, Ae-Sook (Department of Traditional Food Preparation, Yangsan Junior College) ;
- Lee, Jin-Yong (Executive Sous Chef, The Westin Chosun Beach Hotel)
- Published : 1996.05.30
Abstract
The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for
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