조리 현장 실습 프로그램의 인식 차이에 따른 집단간 만족도 비교

A Study on the Comparison of Satisfaction among Culinary Students Based on the Differences in Perception of OJT Program

The purpose of the study is to examine culinary students' perception of the quality of an OJT(on the job training) program and to investigate their satisfaction levels clustered by the differences in it. Through the survey, the data were obtained from 348 culinary students who had experiences of an OJT program. They were analyzed by SPSS 13.0 and divided into four groups based on the differences of perception. As a result, this study showed that the more the students had a positive perception of OJT program, the more they were satisfied with the program. Therefore, this study will be of great use to seek for alternatives for the promotion of OJT program in the future.