• Culinary science and hospitality research
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• v.19 no.2
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• pp.76-92
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• 2013

This study aimed to investigate major satisfaction and career maturity according to the values of college students majoring in food management and culinary arts. To do this, frequency analysis, factor analysis, correlation analysis, and multiple regression were conducted and analyzed using SPSS18.0 program. Analysis results indicate that the values of the college students majoring in dining and culinary education have effects on major satisfaction and career maturity. In particular, pragmatic value is a very important factor in increasing major satisfaction and career maturity, and social recognition and curriculum factors are very significant for students to make career decisions. Therefore, in order to enhance college students' major satisfaction and career maturity, it's necessary to teach sound values so that they can build self-esteem value. Also, it's essential to organize subject contents and curriculums in which theory and practice are allocated properly so that students can be interested in their majors and have new experience as well as the community's right recognition for college students majoring in dinning and culinary education and their active interest as the study suggests.

• 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.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.146-158
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• 2017

This study conducted a survey to investigate career decision-making self-efficacy, and career preparation behavior related to self-leadership among students major in culinary area. Frequency analysis, factor analysis, reliability analysis and multiple regression analysis were employed using SPSS 16.0 Version statistical package program, and various results were discovered. First, all the subfactors of self-leadership factors (behavior focused, natural reward, and constructive thought strategy) had a positive effect on career decision-making self-efficacy factors (occupational information, goal setting, career planning, problem solving, self-appraisal). Second, all the factors of self-leadership factors (behavior focused, natural reward and constructive thought strategy) had a positive effect on career preparation (information search activity, goal achievement activity). As a result, the study confirmed that strengthening of self-leadership for culinary major college/university students is important predictor for development with career decision-making self-efficacy and career preparation behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.356-364
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• 2004

The preference and frequency of use on instant foods were investigated for university students studying tourism science. The most preferred instant food group was noodles, and Tangs, Baps, Gooks, Zooks, one-dishfoods were preferred in order. The most preferred instant food was Cupramyeon. The preference score on instant foods of Tangs, Gooks and One dish foods for male students significantly was higher than that of female students. Also, students majoring non-cooking like instant food more than those majoring culinary science (p<0.05). The highest frequency of use was shown in group of Baps and noodles, followed by one-dish food, Gooks, Tangs, Zooks in order. The largest number of students answered 'TV' and 'curiosity' to the question on the motives of use. The most students Purchased instant foods at 'convenience store' and 'small retail store'.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.397-406
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• 2019

The purpose of this study was to develop the evaluation scale according to the major selection attribute of culinary major students. For the scale development, 69 items were extracted through theoretical review. After that, a survey was conducted on 73 students who are currently studying culinary majors, and two culinary majors and three culinary major professors conducted in-depth analysis and refining. The questionnaire was conducted from March 18 to March 27, 2019, and the second expert group survey was conducted from August 19 to August 31, 2019 based on Kendall's W-validated mean and standard deviation. The results of this study are as follows. First, 46 properties were derived from the first expert group survey. Second, six factors and 32 attributes were derived through consultation with the second and third expert groups. Thirdly, through the verification of Kendall's W attributes of 32 six factors, verification of consensus on the importance of experts was made, and the final four factors (individual factors, occupational factors, major characteristics factors, and university-related factors) were derived. It was. The results of this study suggest that the final composition of the culinary major selection attribute is expected to contribute enough to increase student satisfaction, school loyalty, and enrollment rate of students through the measurement scale to grasp the competitiveness of the culinary major.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.417-425
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• 2021

This study was conducted to evaluate the characteristics of major selection of college students majoring in culinary. By conducting an Importance-Performance Analysis(IPA) through students who are currently majoring in a culinary major, it is intended to increase student satisfaction, student loyalty, the enrollment rate and to present the direction the college should pursue. The questionnaire was conducted for 4 weeks from June 22, 2020 to July 19, 2020, the results are as follows. As a result of the t-test (paired sample t-test) for 23 attributes, the average value of importance was 4.0765, the average value of satisfaction was 3.5091, showing high importance, the attributes considered important by item were 'educational facilities (4.50)', 'school welfare (4.50)', the attributes having the highest satisfaction with experience after selecting a major were 'aptitude and conformity (3.94)', 'future hope and concordance (3.91)'. The IPA analysis results on the major selection attributes of college students majoring in culinary are as follows. First, In the first quadrant, 11 attributes including 'aptitude and conformity' appeared, Second, In the second quadrant, 5 attributes including 'employment support' appeared. Third, In the third quadrant, 5 attributes including 'college scholastic ability score' appeared, Finally, In the fourth quadrant, 2 attributes including 'experience in major field' appeared.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.405-413
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• 2021

This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.128-139
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• 2020

This study is a recognition type study on the usefulness of the field-practice program conducted by departments related to eating out and cooking. The purpose of this study is to derive the common types found among students who have experienced on-the-job training in special cases where the completion of on-the-job training programs, such as the Department of Culinary Arts and Engineering, are designated as graduation requirements and major required courses. By analyzing, we will explore and analyze the factors and issues that can affect the program participation process. As a result of recognition type analysis, a total of four types were derived, and each type was named according to its specificity as follows. Type 1 (N = 8): Sense of Purpose Setting type, Type 2 (N = 8): Interaction Skill Acquisition Types, Type 3 (N = 6): Major Practice Education Enlargement Type, Type 4 (N = 6): The Field Adaptability Improvement Type was analyzed for each unique feature type. Based on the results, it is suggested that efforts to systematize the field practice regulations, improve the government's field practice system plans, and discover new industries to provide opportunities for cultivating practical skills by supplementing the problems of the field practice regulations.

• Proceedings of KHEA Conference
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• 2003.10a
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• pp.128-128
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• 2003