The Korean Journal of Food & Health Convergence (식품보건융합연구)

Korea Food & Health Convergence Association (한국식품보건융합학회)
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Effects of Work Value on the Life Satisfaction of Culinary Arts Majors

  • NA, Tae-Kyun (Department of Culinary Arts, Doowon Technical University) ;
  • YANG, Jae-Yeon (Department of Hotel & Tourism, Doowon Technical University)
  • Received : 2021.06.10
  • Accepted : 2021.06.22
  • Published : 2021.06.30
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Abstract

The purpose of this study is to analyze the work value factors regarded as important by the culinary-related graduates in their 20s, and also to analyze the effects of work value factors on the life satisfaction. To achieve this purpose, this study analyzed the data of 155 graduates from departments including 'culinary arts', 'foodservice', and 'confectionery' among the college graduates in their 20s who participated in GOMS 2018. The results of analysis are as follows. First, the new generation majors in culinary arts showed the high importance of their aptitude and interest, employment stability, earned income. Second, in relation to the major field, the male graduates majored in culinary arts more highly perceived the importance than the female graduates majored in culinary arts. On the other hand, regarding the social reputation of job and work duty, the female graduates majored in culinary arts more highly perceived the importance than the male graduates majored in culinary arts. Third, the developmental value factor of work value had positive effects on the life satisfaction. Thus, the career-related staffs or professors of college should provide the career guidance by considering gender when the majors in culinary arts transit to the labor market after graduation.

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References

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