한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제19권6호
  • /
  • Pages.611-619
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  • 2004
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

푸드 코디네이터의 직무에 관한 기초 연구

A Study on Job Characteristics of Foodcoordinator

  • Hwang, Jae-Sun (School of merchandising and hospitality management, University of North Texas) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food & Nutrition, Sookmyung Women's University)
  • 발행 : 2004.12.31
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초록

This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.

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