• 한국조리학회지
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• 제20권2호
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• pp.165-182
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• 2014

본 연구는 조리교육학원에서 제공하는 교육서비스와 교육환경의 품질이 교육소비자의 행동의도에 미치는 영향을 파악하기 위해 특화된 조리분야에서 기능인력을 창출하기 위한 교육을 제공하는 교육기관의 교육서비스와 교육환경을 세부적으로 해석하여 효과적인 자료를 도출해내고자 한다. 첫째, 조리교육학원의 교육서비스 즉 교육컨텐츠, 강사서비스, 교육품질이 학원 재수강에 긍정적 영향을 미칠 것인지에 대해 현재 다니고 있는 학원의 인지도가 높거나 학원 등록 후 지속적인 관리가 잘 될수록 긍정적 영향을 미치는 것으로 나타났다. 또한 교육과 교재의 커리큘럼이 중요하게 작용하고 있었다. 강사의 서비스품질, 즉 친절도와 학생들과의 커뮤니케이션 능력 등 교육방식이 좋을수록 타인에게 긍정적인 추천의도에 영향을 미치는 것으로 나타났다. 둘째, 조리학원의 환경 즉, 교육시설과 교육환경이 재수강과 긍정적 구전의도에 미치는 영향에서 교육환경의 모든 요인들이 교육소비자에게 유의미한 영향을 미치는 것으로 조사되었다. 셋째, 교육서비스와 교육환경의 긍정적 요인들은 재수강과 구전의도에 정(+)의 영향을 미치고, 교육서비스 중 강사의 수준과 교육컨텐츠가 행동의도에 정(+)의 영향을 미쳤으며, 교육환경 중 교육시설보다는 환경이 행동의도에 정(+)의 영향을 미친 것으로 나타났다. 따라서 조리교육학원에서 제공된 교육서비스와 교육환경의 품질은 각각 차별화 된 전략을 통해 교육시장의 소비자에게 긍정적 행동의도를 미칠 수 있도록 마케팅 전략 및 경영전략 수립이 필요하다는 것을 알 수 있었다.

• 한국조리학회지
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• 제14권3호
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• pp.156-164
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• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.

• 한국조리학회지
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• 제22권2호
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• pp.136-150
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• 2016

외식산업의 발전과 더불어 음식에 대한 관심이 증대되면서 요리를 배우려는 수요는 날로 늘어나고 있는 실정이다. 이에 본 연구는 부산 경남지역에 위치한 조리학원에 수강생들을 대상으로 교육환경이 교육만족도와 재수강의도와의 영향관계에서 학원의 교육프로그램의 조절효과를 검정하고자 하였다. 연구의 목적을 달성하기 위하여 학원수강 경험이 있는 313명을 대상으로 SPSS(18.0)과 AMOS(18.0)을 사용하여 탐색적 요인분석, 확인적 요인분석과 구조방정식 모형(Structural Equation Modeling)을 사용하여 전체모형의 접합도 및 유기적인 인과 관계를 검정하였다. 그리고 교육프로그램에 따른 조절효과를 분석하기 위하여 기본모형과 nested 관계에 있는 대안모형을 설정하였다. 그리고 두 모형사이의 자유도를 고려한 ${\chi}^2$ 차이로 교육프로그램의 조절역할을 검정하였다. 분석결과, 교육서비스가 교육만족도에 미치는 영향을 제외한 모든 요인에서 통계적으로 유의하게 분석되었다. 교육프로그램은 강사의 수준이 만족도에 미치는 영향과 만족도가 재수강의도에 미치는 영향에서 조절효과가 있는 것으로 분석되었다. 따라서 학원 경영자들은 능력을 겸비한 강사들을 채용하여 운영하여야 교육프로그램이 잘 운영된다는 시사점을 제시하고 있다.

• 동아시아식생활학회지
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• 제21권1호
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• pp.108-117
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• 2011

The purpose of this study was to analyze the association between educational environment (physical environment of cooking institutes and curriculum) and satisfaction with learning of students at local cooking institutes. Self-administered questionnaires were distributed to 300 student enrolled at cooking institutes located in Pohang and Gyeongju, and a total of 265 were usable. Collected data were statistically analyzed using SPSS 12.0 by frequency, factor, reliability, t-test and Duncan's multiple range test. The results can be summarized as follows. Most of the subjects were enrolled at cooking institutes to learn Korean and Western cuisine. There were significant differences in learning according to institution, facility, method and instructor. There were also significant differences in learning according to gender, age, education, and attended classes. Based on the results, the physical environment of cooking institutes contributed to learning in the students, but the operation system also needs to be improved. However, study was limited in sample size and area, the results can-not be generalized.

• 한국조리학회지
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• 제23권7호
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• pp.194-203
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• 2017

The data collection and questionnaire survey were conducted from July 1, 2016, to August 30, 2016, and the final analysis was conducted with 273 copies. The collected data were analyzed using SPSS (V 23.0) and AMOS (V 21.0) programs. In order to identify the characteristics of the respondents, the frequency analysis was performed, and the reliability analysis and confirmatory factor analysis were performed for each measurement item. The conceptual reliability (CR) and standard variance extraction (AVE) values were calculated to verify the validity. Correlation analysis was conducted to measure the associations among the derived factors. For the hypothesis test, a structural equation modeling was used to test the jointness and organic causality of the whole model. In addition, an alternative model with a nested relationship with the basic model was set up to test the adjustment effect of the learner's educational environment on the educational satisfaction and behavioral intention. The purpose of the study was to examine the effect of educational environment on the educational satisfaction and behavioral intention of students at a cooking education institute in Busan. The implication of this study is that the operators of educational institutions should recognize the human factors as important means of marketing for the activation of cooking education and select instructors by applying more systematic and objective criteria when hiring instructors. Also, consideration should be given to support programs such as training programs and incentives to develop instructor's abilities. In addition, the positive educational outcomes of students may have a positive impact on financial performance, such as livelihood of other students and sales of educational institutions.

• 한국조리학회지
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• 제24권3호
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• pp.47-59
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• 2018

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS's basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS's basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.