한국조리학회지 (Culinary science and hospitality research)

  • 제23권7호
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  • Pages.194-203
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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조리교육학원의 교육환경이 교육만족도와 행동의도에 미치는 영향에 관한 연구: 교육기간 조절효과

The Influence of the Educational Environment of the Cooking Institute on the Educational Satisfaction and the Behavior Intention: Moderating Effect of Educational Period

  • 이승후 (경성대학교 호텔관광외식경영학부) ;
  • 서정희 (경남정보대학교 호텔외식조리계열) ;
  • 이종호 (경성대학교 호텔관광외식경영학부)
  • Lee, Seung-Hoo (Dept. of Foodservice Management, Kyungsung University) ;
  • Seo, Jeoung-Hee (Dept. of Subdivision of Culinary Arts, Kyungnam University) ;
  • Lee, Jong-Ho (Dept. of Foodservice Management, Kyungsung University)
  • 투고 : 2017.09.26
  • 심사 : 2017.10.20
  • 발행 : 2017.10.30
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초록

The data collection and questionnaire survey were conducted from July 1, 2016, to August 30, 2016, and the final analysis was conducted with 273 copies. The collected data were analyzed using SPSS (V 23.0) and AMOS (V 21.0) programs. In order to identify the characteristics of the respondents, the frequency analysis was performed, and the reliability analysis and confirmatory factor analysis were performed for each measurement item. The conceptual reliability (CR) and standard variance extraction (AVE) values were calculated to verify the validity. Correlation analysis was conducted to measure the associations among the derived factors. For the hypothesis test, a structural equation modeling was used to test the jointness and organic causality of the whole model. In addition, an alternative model with a nested relationship with the basic model was set up to test the adjustment effect of the learner's educational environment on the educational satisfaction and behavioral intention. The purpose of the study was to examine the effect of educational environment on the educational satisfaction and behavioral intention of students at a cooking education institute in Busan. The implication of this study is that the operators of educational institutions should recognize the human factors as important means of marketing for the activation of cooking education and select instructors by applying more systematic and objective criteria when hiring instructors. Also, consideration should be given to support programs such as training programs and incentives to develop instructor's abilities. In addition, the positive educational outcomes of students may have a positive impact on financial performance, such as livelihood of other students and sales of educational institutions.

키워드

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피인용 문헌

  1. 뇌학습 원리에 기초한 조리교육을 위한 통합적 고찰 vol.24, pp.3, 2017, https://doi.org/10.20878/cshr.2018.24.3.014