Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study of General Educational Quality Factors, Satisfaction, and Loyalty - Focused on General Courses related to Dietary Life -

교육서비스 품질, 교육 만족도, 충성도 영향 관계 연구 - 식생활 관련 교양수업을 중심으로 -

  • Bak, Hoonji (School of Hospitality & Tourism Management, Kyungsung University) ;
  • Kim, Hak-Seon (School of Hospitality & Tourism Management, Kyungsung University)
  • 박훈지 (경성대학교 호텔관광외식경영학부) ;
  • 김학선 (경성대학교 호텔관광외식경영학부)
  • Received : 2016.02.27
  • Accepted : 2016.04.06
  • Published : 2016.04.30
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Abstract

This study investigated general educational quality, satisfaction and loyalty related to dietary life among K university students in Busan. SPSS version 20.0 was employed to conduct various analyses, namely frequency, factor, reliability and regression. A number of results were discovered. First, factors of nutrition education quality (knowledge, interest, instructor) had a positive influence on satisfaction. Second, factors of satisfaction with nutrition education quality had a positive influence on loyalty. Third, the three factorsof nutrition education quality had a positive influence on loyalty. Of the the three nutrition education quality factors, the knowledge factor exhibited the strongest effect on satisfaction among, while the Interest factor had the strongest impacton loyalty. As a result, consideration must be given the factors that act on nutrition education quality.

본 연구는 식생활 관련 교양 교육서비스 품질요인이 학생 만족과 충성도에 미치는 영향을 분석하기 위해 부산 지역 K대학의 4개의 식생활 관련 교양수업 수강자를 대상으로 SPSS 20.0 version 통계 패키지 프로그램을 활용하여 분석하였다. 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 교육서비스의 품질요인(지식, 흥미, 강사)은 교육 만족도에 정(+) 영향을 미치는 것으로 나타났다. 둘째, 교육서비스의 품질의 교육 만족도는 충성도에 정(+) 영향을 미치는 것으로 나타났고, 셋째, 교육서비스의 품질요인(지식, 흥미, 강사)은 학생 충성도에 정(+) 영향을 미치는 것으로 나타났다. 식생활 관련 교육서비스 품질 요인에서 교육 만족도는 지식요인과 흥미요인에 가장 큰 영향을 주었고, 교육서비스 품질 요인에서 학생 충성도는 강사요인이 가장 큰 영향을 주었다.

Keywords

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