• 한국조리학회지
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• 제22권1호
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.

• 한국식품조리과학회지
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• 제32권6호
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• pp.754-761
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• 2016

Purpose: This study was investigated the effects of culinary and foodservice major selection motive and work value on the major satisfaction, career search efficacy and career exploration behavior of college students. Methods: Survey comprising total 53 questions including 8 for major selection motive, 8 for work value, 6 for major satisfaction, 20 for career search efficacy, 5 for career exploration was distributed to 400 college students majoring in culinary or foodservice. Frequency analysis, factor analysis, correlation analysis, and multiple regression were conducted using SPSS Statistics (ver. 21.0). Organization of concept and analyses of the relationship between variables based on the advanced study and database is essential. Research model based on the theory and analysis of the extracted data was established; and subsequently, the proof relations between the variables were analysed. Results: The study results indicated that, only intrinsic work values among personal motivation and work values were significant. This is because personal motivation and intrinsic work values are related to subjects' aptitudes, interests, talents, and future professions when students choose their majors. Therefore, interest, abilities, achievement, high understanding, and satisfactory schooling are important factors. Conclusion: This study has newly expanded the research on career search behavior to include psychological factors and cognitive and attitudinal factors. We also determined competitive operations that enhance students' major satisfaction, career search efficiency, and career search behavior.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• 한국콘텐츠학회논문지
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• 제19권10호
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• pp.397-406
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• 2019

본 연구는 조리전공 대학생의 전공선택속성에 따른 평가척도를 개발하기 위하여 연구를 진행하였다. 척도개발을 위해 이론적 리뷰를 통해 69개 항목을 추출하였다. 이후, 현재 조리전공을 선택하여 재학 중인 학생 73명을 대상으로 설문을 실시하고 조리전공학생 2명과 조리전공교수 3명이 심층분석 및 정제작업을 통한 연구를 진행하였다. 설문지는 2019년 3월 18일부터 3월 27일까지 실시하였고, 켄달의 W검증을 통한 평균값, 표준편차를 토대로 2차 전문가 집단 조사는 2019년 8월 19일부터 8월 31일까지 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, 1차 전문가 집단 조사에서 46개의 속성을 도출하였다. 둘째, 2차와 3차 전문가 집단 협의를 거쳐 6개요인 32개 속성을 도출하였다. 셋째, 6개요인 32개 속성을 켄달의 W검증을 통하여 전문가들의 중요도에 대한 의견 일치도 검증을 실시하여 최종 4개요인(개인적요인, 직업적요인, 전공특성요인, 대학관련요인) 23개 속성을 도출하였다. 이러한 연구 결과는 최종 구성된 조리전공 선택속성은 조리전공의 경쟁력을 파악할 수 있는 측정척도를 통하여 학생만족도, 학교충성도 그리고 재학생 충원률을 높이는데 충분한 기여를 할 수 있을 것으로 기대한다.

• 한국조리학회지
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• 제16권1호
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• pp.50-60
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• 2010

본 연구에서는 조리 관련 전문계 고등학교에서의 한식조리전공에 대한 만족도를 통하여 전공에 대한 진로 결정을 하는데 있어서 어떠한 영향을 미치는지를 보고 학생들 개인별 직업 세계에 대한 정확하고 올바른 가치관을 인식시켜 학생들에게 한국음식의 우수성과 경쟁 전략 및 한국음식의 무한 가능성을 제시하고자 한다. 본 연구는 문헌연구와 실증연구를 병행하였는데, 실증연구에서는 전문계 고등학생을 대상으로 현재 전공에 대한 만족도가 한식조리사의 진로 결정에 유의적인 영향을 미치는지에 대해 조사하기로 하였다. 이러한 연구를 위해 3개의 가설을 설정하였다. 연구가설 1은 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 불안감에 유의적인 영향을 미칠 것이다. 연구가설2는 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 갈등에 유의적인 영향을 미칠 것이다. 연구가설 3은 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 안정감에 유의적인 영향을 미칠 것이다. 그 결과, 고등학생의 대부분이 전공과정에 대해서 비교적 만족도가 높은 것으로 나타났다. 또한 불안감을 크게 겪고 있지는 않지만 아직까지 진로 결정에 대한 갈등을 겪고 있는 것으로 나타났다. 이에 대해 교육과정을 통해 학생들에게 한식조리사에 대한 명확한 비전을 제시하고, 취업에 대한 길을 제시하여 주는 것이 교육과정에 중요한 과제라고 보여 진다.

• 한국식품영양학회지
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• 제28권3호
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• pp.376-386
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• 2015

The purpose of this study was to evaluate the sodium-related dietary attitudes, behaviors, and nutritional knowledge in university students according to the practice of dietary guidelines for Koreans established by the Ministry of Health and Welfare, Republic of Korea. Based on the total practice score related to the dietary guidelines (PDG), we classified subjects into a "low practice of the dietary guidelines (LPDG)" group (n=94, male=43, female=51) (total score of PDG ${\leq}13$) and a "high practice of the dietary guidelines (HPDG)" group (n=56, male=32, female=24) (total score of PDG >13). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using a questionnaire. The LPDG group had more subjects who were breakfast skippers (p<0.001) compared to the HPDG group. The LPDG group (31.26) had a significantly lower score in terms of salt-related dietary attitudes compared to the HPDG group (33.77) (p=0.0042). The score for salt-related dietary attitudes was significantly higher in the HPDG (32.52) group than in the LPDG (29.91) group (p=0.0041). There was no significant difference in the total score for salt-related nutrition knowledge between the groups. The correlation analysis indicated that the dietary guidelines practice score had a positive correlation with the salt-related dietary attitude score (r=0.3593, p<0.0001) and the dietary attitude score (r=0.3443, p<0.0001) after adjustments for sex. These results show that the degree of adherence to the dietary guidelines for adults may be related to sodium-related dietary attitudes, behaviors, and nutrition knowledge.

• 한국조리학회지
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• 제16권4호
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• pp.111-123
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• 2010

본 연구는 미국 로드아일랜드 주에 거주하는 조리 유학생들의 생활과 유학 만족도에 대한 기초 조사이다. 조리 유학생들의 유학 만족도를 파악함은 조리 유학을 준비하거나 계획을 하는 학생들에게 방향을 제시하기 위함이다. 본 목적을 수행하기 위해 로드아일랜드 현지에서 2007년 9월부터 2008년 3월까지 로드아일랜드 조리 유학생들을 대상으로 설문을 실시하여 총 68부를 수집하였다. 설문은 리커트 척도를 기본적으로 사용하였다. 조사 결과 조리 유학생들은 자신의 전공을 보다 심도있게 배우기 위해 유학을 선택한 것이 높게 나타났으며, 시설 면에서도 높은 만족도를 나타냈다. 유학 초기에는 언어 문제로 어려움을 겪었지만 후에는 관계문제가 높게 나타났다. 이러한 결과로 볼 때 유학을 준비할 때는 언어 준비는 물론이고, 인간관계에 대한 훈련이 필요한 것으로 나타났다. 따라서 유학을 준비하는 학생이나 특히 부모들과 유학을 지도하는 교사들의 경우 언어적인 문제뿐만 아니라 인간관계 훈련에 관심을 가지고 유학을 준비하거나 유학을 지도해야 할 것이다.

• 한국조리학회지
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• 제14권3호
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• pp.123-135
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• 2008

The purpose of this study is to investigate the priority order in the factors influencing college choice of students who are majoring in culinary art in Chungcheong-do. For the study, we set the decision-making factors of upper hierarchies and nineteen bottom hierarchies based on the literature review and employed the analytical hierarchical process(AHP). As a result, the first considering factor among 4 upper hierarchies for college choice was the educational environments of the department(0.378). The next came in the order named as follows: college and university grade(0.263), the educational environments of colleges or universities(0.244), recommendation(0.115). The first considering factor among the educational environments of the department was the aptitude for the major(0.323). The first considering factor in college and university grade was the entrance competitive rate(0.397). The first considering factors among the educational environments of the colleges or universities were scholarships and tuition fees(0.325). The first considering factor in recommendation was the recommendation of a high school teacher(0.295). This results of this study will contribute to the development of colleges and universities under the turbulent changes of educational environments.

• 한국조리학회지
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• 제12권3호
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• pp.186-200
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• 2006

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.