• 베이커리
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• no.7 s.408
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• pp.168-170
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• 2002

이번 호에서는 빵재료의 역할과 이용법에 대한 연재 일곱 번째 내용인 물, 개량제에 관한 이론 특강이 이어진다. 제빵에서의 물의 역할과 제빵 개량제에 대해 알아본다. <편집자 주>

• 베이커리
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• no.4 s.429
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• pp.148-149
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• 2004

• Culinary science and hospitality research
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• v.22 no.8
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• pp.157-171
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• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.