A Study on the Job Attitude of Cook at Deluxe Hotel in Kyongju(II) - An Analysis on Development of Technics, Cook and Food Industry -

경주지역 특급호텔에 종사하는 조리사들의 직무에 대한 실태와 의식조사 연구(II) -조리사들의 조리기술과 조리사 및 외식산업의 발전에 관한 견해-

A survey was conducted to get information on the job attitude of cooks working for deluxe hotels at Bomun, Kyongju. Total 203 cooks participated the survey and the results were as follows: They believed that the most important factor for good cooking is the deep attention. Although 51% of the cooks estimated their level of expertise as average, 64％ of them believed that their level of cooking is higher than those of other areas. They indicated that an important factor to be a good cook is a sincere attitude but not an academic background or knowledge. However, they believed that their insufficient knowledge on cooking is the greatest hinderance for improvement of cooking skill. For promotion, the ability of cooking and human relationship were indicated as important factors. Cooks for Korean dishes had the best prospect, while Western cooking had relatively lower prospect among them. For the improvement of hotel cooking department, a recruitment of superior manpower, adjustment of hotel policy, expanded study opportunity, and proper arrangement of equipments were suggested in order.