Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Career Development Competencies by Individual Characteristics of Food Service-related College Students in Korea

  • Oh, Suk-Tae (Dept. of Culinary Arts, Woosong University) ;
  • Na, Tae-Kyun (Dept. of Hotel Culinary Arts, Doowon Technical University College)
  • Received : 2014.08.11
  • Accepted : 2014.10.20
  • Published : 2014.10.31
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Abstract

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

Keywords

References

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