Browse > Article
http://dx.doi.org/10.13106/kjfhc.2021.vol7.no3.41.

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)
Publication Information
The Korean Journal of Food & Health Convergence / v.7, no.3, 2021 , pp. 41-50 More about this Journal
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.
Keywords
Culinary Arts; Gender; GOMS; New Generation; Work Value;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Boo, K. C. (2018). The relationship between university graduates' job value, career preparation behavior, and job satisfaction. Korean Management Consulting Review, 18(2), 123-134.
2 Cha, S. S., & Rha, Y. A. (2021). A study on the customers' eating out behaviors in food consumption patterns. The Korean Journal of Food & Health Convergence, 7(1), 7-15.   DOI
3 Chan, S. H. J., Kong, S. H., & Lei, C. K. (2019). The work values and job involvement of post-80s employees in the hospitality and tourism industry: Empirical evidence from Macau. Journal of Human Resources in Hospitality & Tourism, 18(2), 194-214.   DOI
4 Choi, S. S. (2020). An analysis for structural relationship among university education satisfaction, work satisfaction, and life satisfaction: Focused on comparison with department of tourism and the major department of social studies. Journal of Tourism and Leisure Research, 32(11), 385-406.   DOI
5 Zopiatis, A., & Theocharous, A. L. (2013). Revisiting hospitality internship practices: A holistic investigation. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 33-46.   DOI
6 Choi, H. J., & Sim, S. C. (2016). A study on work values, affective organizational commitment and job crafting of cuisine employees. Korean Journal of Hospitality and Tourism, 25(5), 119-137.
7 Choi, J. S., & Choi, S. G. (2018). The effect of echo-boom generation vocational value on the quality of life and satisfaction of labor market: Focused on the effect of adjustment according by sex. The Journal of Humanities and Social Science, 9(4), 503-518.
8 Yoon, J. Y. (2010). Work values of restaurant management students at university level. Korean Journal of Hospitality and Tourism, 19(6), 309-322.
9 Kim, Y. M., & Lee, A. J. (2018). A study on the effects work social support for facilitation and job satisfaction and life satisfaction among work-family: Focused on the franchise Korean restaurant employees. Foodservice Industry Journal, 14(2), 189-205.   DOI
10 Kim, G. (2019). The study of the effect for job preparation behavior of hotel major student on the job decision factor. Tourism Research, 44(4), 25-41.   DOI
11 Han, Y. J., & Lee, J. H. (2013). A study on major satisfaction and career maturity according to the values of college students: Majoring in food management and culinary arts. Culinary Science & Hospitality Research, 19(2), 76-92.   DOI
12 Jo, Y. S. (2018). Study on the effects of university student' work value on learner centered career preparation behavior, school wide career preparation behavior and employment outcomes. Journal of Learner-Centered Curriculum and Instruction, 18(19), 53-78.   DOI
13 Kim, C. W., & Jung, I. Y. (2017). A study on culinary staffs' subjective perception of star chefs' appearance in cooking broadcast. Journal of the Korea Contents Association, 17(12), 236-246.   DOI
14 Kim, H. I. (2017). The effect of the work environment of cooking worker in luxury hotel on the job stress and intention to leave a career: focused on Incheon luxury hotel. Journal of Hotel & Resort, 16(4), 5-22.
15 Kwon, K. W., Kim, C. Y., & Chong, Y. K. (2018). A study on the professionalism, job stress and turnover intention of hotel chef. Culinary Science & Hospitality Research, 24(4), 197-209.   DOI
16 Kim, K. Y., Lee, H. Y., & Park, H. Y. (2015). The study on the structural relationships among intellectual wellness of hotel employees, leisure satisfaction, life satisfaction, and quality of life. Journal of Tourism and Leisure Research, 27(12), 215-234.
17 Kim, Y. J., & Cho, M, H. (2015). 4-year college graduates' career tendency and work condition for each type of work value preference. Modern Society and Public Administration, 25(4), 25-63.
18 Gwak, D. Y., & Yoon, H. H. (2020). A study on the relationship between passion, commitment to a career choice and satisfaction in their major according to the work value subtypes of students majoring in the culinary. Culinary Science & Hospitality Research, 26(11), 27-41.   DOI
19 Lee, C. S., & Chao, C. W. (2013). Intention to "leave" or "stay": The role of internship organization in the improvement of hospitality students' industry employment intentions. Asia Pacific Journal of Tourism Research, 18(7), 749-765.   DOI
20 Lee, E. Y., & Chong, Y. K. (2018). The impact of TV cooking shows on social awareness of chefs and career expectations of being a cook. Journal of Foodservice Management, 21(5), 75-95
21 Lee, H. Y., & Kang, S. H. (2017). Effect of job search channels on occupational adaptation of college graduates: Focusing on the mediating effects of person-job fit. Journal of the Korea Contents Association, 17(7), 679-695.   DOI
22 Lim, T. G., & Choi, W. S. (2016). The moderating effects of perceived organizational support in the effect of work value on turnover intention: Focus on food-service industry newcomers less than 1 year. Management & Information Systems Review, 35(3), 37-56.   DOI
23 Kong, H., Wang, S., & Fu, X. (2015). Meeting career expectation: can it enhance job satisfaction of generation Y? International Journal of Contemporary Hospitality Management, 27(1), 147-168.   DOI
24 Na, T. K. (2014). The differences of career attitude maturity according to biological sex and sex-role identity types of college students. Culinary Science & Hospitality Research, 20(3), 50-63.   DOI
25 Ryu, H. O., & Kim, E. B. (2016). Classification of vocational college graduates' job values and their relationships to job satisfaction. The Journal of Vocational Education Research, 35(5), 127-147.
26 Seo, J. M., Choi, H. J., & Cho, W. K. (2020). The effects of flexible working hours on job satisfaction and quality of life. Korean Journal of Hospitality & Tourism, 29(2), 219-227.
27 Yoon, H. J., & Jeong, K. M. (2018). Tourist behavior and subjective happiness in Korean baby boomers and generation Y. Journal of Tourism and Leisure Research, 30(11), 283-298.   DOI
28 Yoon, Y. S., Kim, J. S., & Koo, D. W. (2020). The effect of internal reputation on job satisfaction, affective commitment, and turnover intention in hotel. Journal of Foodservice Management, 23(1), 187-210.
29 Shin, J. R., & Park, I. W. (2021). Structural relationship among 'university education satisfaction, work satisfaction, and life satisfaction': Focusing on the moderated effect of college career choice and job preparation program. The Journal of Learner-Centered Curriculum and Instruction, 21(7), 569-583   DOI