• Culinary science and hospitality research
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• v.19 no.2
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• pp.176-189
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• 2013

This study has been conducted on 213 students in 4-year universities located in the regions of Daejeon and Chungnam in order to investigate a method to develop a smart device based culinary education application and the results and development method were as follows. First, the most often used smart device was a smart phone, which is used for over 5 hours a day and mainly used for SNS. Second, they utilized a smart device for language and major study during their spare time, wanted educational contents most and thought them useful for learning. Third, most of the students were positively aware of the necessity and learning effects of culinary education applications, and the response rate to utilize the application once a week was highest. Also, they hoped various recipes and simple cuisine and craftsman cooking. Therefore, the functions of SNS mostly often used by students should be added to promote interaction between teachers and students. And more contents should be made for students to use easily in moving or in their spare time. Furthermore, various videos of teaching and theoretical information should be included. And the applications focused on recipes and simple and craftsman cooking should be developed and uploaded on a school homepage and on popular portal sites so that students can easily utilize them.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.67-90
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• 2005

In this study, to improve the quality of school lunch in local colleges, we conducted a survey on students who attend 2 year colleges in Jeju region. With its own unique regional characteristics and the change of its school lunch program from direct management to consignment, there were some questions about how each factor in school lunch program affects on students' satisfaction with it and we tried to present helpful data to improve school lunch programs in each region. The survey took place from May 5 to May 10, 2005 covering the colleges only in Jeju region. There were 200 sets of questionnaires issued and distributed to the students who are currently using school lunch programs. Only 168 sets were retrieved and processed statistically. 2 sets out of 168 questionnaires had to be thrown away because there were wrong entries of some questions, which made overall retrieving rate 83%. In this study, SPSS 10.0 , one of the statistical package programs, was used as an analyzing tool to make Frequency Analysis. To verify credibility, Cronbach's Alpha Element Analysis was done and T-test and ANOVA was also made. After Recurrence Analysis for elements of satisfaction regarding main factors that is considered to be important to customers, we found that importance of following factors: appearance of food, incongruity between main and side dishes, availability of seasonal food, availability of preferred menu, absence of food stock, waiting time, accessibility of food counters, space between chairs, presentation of a menu, food tray's shape, and color of food trays. The importance of those showed high but satisfaction with the same factors was low. So the primary improvement on these factors should be made to increase satisfaction. Finally we concluded that in large extent, importance of each factor definitely affects on students' satisfaction.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.911-922
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• 2016

This study was conducted to assess the recognition and consumption of meal alone and processed food according to major of college students in Seoul Metropolitan area and Chungcheong province, Republic of Korea. To accomplish this, a survey was conducted to investigate 353 college students (171 food & nutrition majors and 182 non-majors) regarding their general characteristics, dietary behaviors, meal alone issues, and the purchase and consumption of processed food. Most major and non-major students skipped breakfast. The main reason for skipping was not having time. Majors and non-majors put great importance on their lunch and evening meal, respectively. Nutrition information routes for majors were 'college class' (62.5%) and 'TV radio' (17.5%). However, the routes for non-majors to obtain nutrition information were 'internet smart phones' (41.1%) and 'TV radio' (28.3%). These results suggest the need to provide correct information concerning nutrition to college students. Most major and non-major students tend to have 0 to 2 times of meal alone per week. The main reason for meal alone was schedule unsuitable for eating with family or friends. The most critical factors for majors and non-majors when they chose menu to have meal alone were personal taste and money, respectively. The primary consideration for choosing processed food was price and the main purchase route was convenience store. The main reason for consuming processed food was easy-to-cook. Of processed foods, the most favored ones were noodles and fish products. Meal alone frequency was positively correlated with age (p<0.05), grade (p<0.05) and monthly allowance (p<0.05). Preference and consumption frequency of processed food were negatively correlated with concern about nutrition (p<0.05) and meal frequency (p<0.05), respectively. Based on these results, greater efforts should be made to provide meaningful information regarding programs for nutrition education to improve their dietary habits. Research and development of processed food specifically for college students eating alone should be increased.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.106-117
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• 2012

The purpose of this study is to analyze the mediating effect of career decision-making self-efficacy on the relation between the social support of professors and the career preparation behaviors of students who specialize in foodservice & culinary art. The participants of the study consisted of 250 students from the departments related to foodservice and culinary art of the three universities located in Chungcheong province. A total of 217 responses out of the 250 questionnaire were analyzed without the 33 incomplete questionnaires. The results of this study are as follows. First, it was shown that professors' social support had a significant positive effect on the career decision-making self-efficacy and the career preparation behaviors. Second, it shows that the career decision-making self-efficacy played a partial mediating role when the social support of the professors is related to the career preparation behavior. Therefore, the career education based on emotional, informational, material, and appraisal supports of the professors probably play a critical role in improving the career decision-making self-efficacy and the career preparation behaviors of the students majoring in food service & culinary art.

• Journal of the Korea Society of Computer and Information
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• v.28 no.3
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• pp.83-89
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• 2023

This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method. The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.

• 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.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.240-253
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• 2016

This study was undertaken to better understand the professional recognition of the food service industry of college students in food service realted majors based on characteristics of the respondents In order to achieve the purpose of the study, 211 questionnaire surveys were colelcted in the period from May 19 to May 30, 2014. The study conducted regression analysis by using SPSS Win18.0 package, for frequency analysis, exploratory factor analysis, analysis of reliability, correlation analysis tests, t-test, andone way ANOVA. Measure of occupation self-esteem, positive values, social reputation, negatively handled, relatively effectively configuration, each construct was to ensure reliable and statistically significant relevance. The results were analyzed by the difference factor of occupation self-esteem according to demographic characteristics, depending on gender, has confirmed that the perceived social reputation in a different way, depending on the differences in grade, to verify that you are aware of the positive values in a different way. Also Department has been analyzed with the degree of cognitive differ for positive values and negative treatment in accordance with, understand that it perceives the relative effects and negative treatment in accordance with the future desired profession in a different way. This suggests that there is a need to find ways to satisfaction and career decision level of major occupational self-esteem is high is to raise the occupational self-esteem major of food service industry college students based on the results of previous research get higher. In particular, I would like to emphasize that there is a need provide a substantial improvement on the negative treatment and the most negative recognize and social reputation is for the work of the food service industry.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.327-337
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• 2020

This study analyzed subjective cognitive types of culinary majors by applying TBL of cooking practice subjects, and applied Q methodology to multifaceted analysis of subjective cognitive types of learners. For the analysis of the study, interviews were conducted for college students majoring in cooking, and the survey was conducted in the order of constructing the Q population, selecting P-samples, classifying Q, interpreting the results, conclusions, and discussion. A total of four types were derived from the type analysis, and each was named according to its specificity as follows. Type 1 (N = 8): Cooperative Learning Effect Types, Type 2 (N = 8): Problem Solving Ability Effect Types, Type 3 (N = 6): Self Directed Learning Effect Type, Type 4 (N = 6): Individual Practice Preference Type analyzed for each unique feature type. It is expected that through the results of the study, it is expected to provide important implications that can help in the study of similar teaching methods in the future by fostering talents who can increase the needs of the industry and social stress.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• 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.