Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Relative Importance of Factors affecting School to Work Transition in Foodservice-related Majors

외식관련 전공자의 노동시장 이행 영향 요인에 대한 상대적 중요도 분석

  • Jang, Sang-Jun (Dept. of Food, Nutrition and Cookery, Keimyung College University) ;
  • Na, Tae-Kyun (Dept. of Hotel Culinary Arts, Doowon Technical University)
  • 장상준 (계명문화대학교 식품영양조리학부) ;
  • 나태균 (두원공과대학교 호텔조리과)
  • Received : 2016.03.18
  • Accepted : 2016.06.10
  • Published : 2016.06.30
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Abstract

The purpose of this study is to measure the relative importance of the factors that affect school to work transition that food service-related majors and workers recognize. To this end, this study composed such factors into a second hierarchy level of individual background, educational background, and preparation effort to enter labor market. The study made us of the analytic hierarchy process(AHP), which calculates the importance of each factor through the relative evaluation of each factor in the hierarchy. The results of analysis are as follows. First, in the second hierarchy level, effort to enter the labor market exhibited the highest relative importance. In the case of four-year college students, educational background had the highest relative importance. Second, in case of third hierarchy level factors relating to personal background, gender had the highest relative importance. As for educational background, the type of college had the highest relative importance. As to the effort to enter labor market, overseas working experience while in college and job searching channels had high relative importance, while vocational training experience had the lowest relative importance. Third, the analysis result of complex weighted value showed that the type of college had the highest complex weighted value. In future studies, the type of businesses and business conditions in the food service industry should be subdivided for an analysis of influential factors, and, based on this, customized career guidance should be made for specific career paths of each student.

본 연구의 목적은 외식관련 전공자의 노동시장 이행에 영향을 미치는 요인에 대한 상대적 중요도를 측정하고자 한다. 이러한 목적을 달성하기 위해 외식관련 전공자의 노동시장 이행에 영향을 미치는 요인들로서 개인배경, 학력, 노동시장 이행 준비노력 요인 등을 계층 2로 설정하였으며, 계층에 있는 요소들에 대한 상대 평가를 통해 각 요소들이 가지는 중요도를 산출해 내는 기법인 계층분석기법을 사용하였다. 분석결과를 살펴보면 다음과 같다. 첫째, 계층 2의 경우 노동시장 이행 준비노력의 상대적 중요도가 가장 높게 나타났다. 반면에, 4년제 대학의 외식관련 전공자의 경우, 학력 요인의 상대적 중요도가 가장 높게 나타났다. 둘째, 계층 3 중 개인배경요인의 경우 성별의 상대적 가중치가 가장 높게 나타났다. 학력 요인의 경우, 대학유형의 상대적 가중치가 가장 높게 나타났다. 노동시장 이행 준비노력 요인의 경우, 재학 중 국외 근로경험과 구직경로의 상대적 가중치가 높게 나타났으며, 직업훈련 경험의 상대적 가중치는 가장 낮게 나타났다. 셋째, 복합 가중치를 분석한 결과를 살펴보면 대학유형의 복합가중치가 가장 높게 나타났다. 향후 연구에서는 외식관련 산업체의 업종과 업태를 보다 세분화하여 영향 요인을 분석하고, 이를 토대로 전공자의 진로분야별 맞춤형 진로지도가 이루어져야 할 것이다.

Keywords

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