• Journal of the Korean Home Economics Association
• /
• v.44 no.4 s.218
• /
• pp.49-63
• /
• 2006

The purpose of this study was to understand the character of career attitude according to the group type which was identified and measured by Q methodology. The subjects were 38 junior students attending hotel & food service culinary management at Kyungnam College of Information & Technology. For the study, 88 variances of Lee's career attitude were used. In the career attitude items, 26 variances of career attitude were selected by factor analysis. The 26 variances explained 70.44% of all variances. Twenty-six variances were used on Q sorting from which 9 group types were identified by SPSS window program, and these 9 occupied 75.627%n of all variance. The groups were classified into two parts extroversion and introversion. Four groups(1, 3, 6, and 9) were identified as extroversion, and 5 groups(2, 4, 5, 7, and 8) as introversion. Group 1 was explained 10.270% of all groups, group 2(14.352%), group 3(10.270%), group 4(7.527%), group 5(6.314%), group 6(5.726%), group 7(5.469%), group 8(5.006%), and group 9(4.145%). Group 1 was named as "active challenge type", group 2 as "passive consideration type", group 3 as "realistic leader type", group 4 as "conservative challenge oriented type", group 5 as "conservative harmony type", group 6 as "arbitrary plan oriented type", group 7 as "realistic stability type", group 8 as "conservative creation type" and group 9 as "conservative reality type".

• Culinary science and hospitality research
• /
• v.8 no.3
• /
• pp.231-247
• /
• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.11-22
• /
• 2013

This study aimed to identify the relationships between the quality and image of school meal service and satisfaction perceived from high school students and to access the moderating effect of its distribution types. For the empirical analysis, this study used SPSS 18.0 and AMOS 18.0 and conducted frequency analysis, reliability analysis, exploratory and confirmatory factor analysis, path analysis and chi-square difference test. As a result of the analyses, the validity and reliability were identified showing over 0.4 factor loading value, ${\chi}^2$=258.831, d.f.=98, RMR=0.059, GFI=.822, AGFI=.776, NFI=0.908, IFI=0.941, CFI=0.940. The results of the structural equation modeling analysis are as follows: first, the quality of school meal service had a significant influence on its image; next, the image of school meal service had a significant influence on satisfaction with the service; last, there is a significant moderating effect of distribution types in the relationship between the image of school meal service and satisfaction with the service.

• Culinary science and hospitality research
• /
• v.21 no.5
• /
• pp.98-108
• /
• 2015

The provincial education office considers providing school lunch as a foodservice and intends to improve consumer satisfaction. This study investigates the effect of student food habits and perceived food quality on satisfaction with school lunch based on Oliver's expectancy disconfirmation theory. We test the moderating effect of student gender and school conditions, such as the location of the school, job positon of the nutrition teacher, renovating kitchen and food distributing place. Questionnaires were collected from 240 sixth graders in the eight elementary schools in Gyeonggi province from August to September 2014. Excluding inadequate questionnaires, 208 were analyzed. PLS (Partial Least Square) and bootstrap t-tests were conducted for this study. The results showed food habits affected satisfaction directly (p<0.01). The perceived food quality of the school lunch service mediated this relationship in part (p<0.01). Moderating effects identified were gender (p<0.1), nutrition teacher's position(p<0.05), and renovating kitchen (p<0.1), but not location of school or distributing place. The study revealed the importance of student food habits and perceived food quality, which had an influence on satisfaction. We make a distinction between the concepts of satisfaction and quality so as to improve student satisfaction. When it comes to offering education program about food habits, the schools with old-fashion kitchen is given priority to than renovating one.

• The Journal of the Korea Contents Association
• /
• v.19 no.8
• /
• pp.598-608
• /
• 2019

This study provided the analysis of the culinary arts students' subjectivity in problem based learning(PBL) program for culinary competition. Q methodology was employed for finding common characteristic of among students' opinion and also future suggestion was generated. The study found four different types of common structures. First one is Problem-Solving Ability Type(N=6), the second one is Team Member Collaboration Important Type(N=8), The third one is Self-Directed Learning Needed Type(N=3), and the last one is Employment Preparation Type(N=2). Through the analysis, students aware this particular PBL program as a problem solving skill development, understanding of coworking in group, importance of self directed learning, and preparation for securing job opportunity. The study also suggest that the educator need to perform as a negotiator in coworking process within group members and need to have an active approach on stimulation of study motivation among the students.

• Culinary science and hospitality research
• /
• v.20 no.5
• /
• pp.1-10
• /
• 2014

The employment rate has become the standard for university values. This raises the need to investigate the antecedents of university students' career exploration. Focused on the hospitality majored students, this study aims to investigate both individual and relational factors that influence their career exploration behaviors. Differentiation of self has been chosen as the individual and the relational antecedents based on Bowen's theory. It was investigated whether each dimension(I-position, emotional reactivity, fusion with others, and emotional cutoff) explains the amount of self-exploration and the amount of environmental exploration. The university students majoring in hospitality were surveyed and a total of 269 cases out of 300 cases were analyzed employing descriptive statistics and multi-variate analysis of variance, and structural equation modeling(SEM). The study found that I-position positively influenced self-exploration and environmental exploration. Emotional reactivity made an influence on environmental exploration, while it failed to explain self-exploration. Fusion with others and emotional cutoff also significantly influenced environmental exploration, however, it didn't make any significant influence on self-exploration. This study implies that the college of hospitality majors needs to understand that differentiation of self forms through family relationship and needs to provide the students the programs of how to understand themselves and what to do for their career exploration.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.4
• /
• pp.481-487
• /
• 2006

Coupons that restaurants are competitively issuing have considerable effects on company profits, depending on the performance of redemption rate. The purpose of the study is to identify the coupon type that consumers most prefer, among coupon types the most frequently issued restaurants, and to investigate consumers' coupon redemption rate and revisit intention based on brand familiarity. In this study, freshmen and sophomores in the 2-year colleges and the universities located in Seoul and Kyoungi province were sampled by convenience sampling, and surveyed about 3 coupon types (free meal coupon, discount rate coupon, discount price coupon) with 150 copies of questionnaire for each type, totally 450 copies randomly distributed. As a result, relationship between coupon redemption intention and revisit intention based on brand familiarity was that, the higher brand familiarity was, the higher coupon redemption intention and revisit intention were, regardless of coupon types. This study lies in that it approached to discount method, one of the coupon types, by further subdividing into discount rate and discount price, and that redemption intention and revisit intention were studied by taking account of coupon familiarity.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.291-314
• /
• 2000

At present, the students majoring in tourism apprach theoretically and practically target human resource development which is blanceded between creativity and specialty. And yet, the initial step of on-the-job tranning has not been worked and the area of tourism and experience in this field are know as a beginning stage. This, this study is focusing on the on-the-job tranning in the area of tourism major in technical college. The issues and alternative solutions are as follows First, many student hope sutible training cost require. Second, An amount of subsidy for trainee is too low, and a trainee is used as substitution for regularem ployee's vacation during summer season and for beginning and end of year during winter season. Third, There is no clear linkage between job training and employment. Forth, many students enter a technical college due to learn professional technique and service, however, many other students go to a technical college as means of transfer to university, Since a tourism bussiness is predicted as a potential industry for the twenty-first century, besides a positive national economy and tourism business, the continuing and active supports and needed as follows First, An active support on tranning provided by tourism companies is required. Second, A continuos driving force and thorough management of job training by technical college and relevant major department are needed. Third, sutible traninging cost would be required. Forth, In order to achive a objectives and practical and effect ive job tranning, students majoring in tourism should enhance a service mind and manner.

• Culinary science and hospitality research
• /
• v.11 no.4 s.27
• /
• pp.164-177
• /
• 2005

This study is the present condition of running school based enterprises and tasks in the future, based on the 'regulations for establishment and management of school based enterprises' which came into effect in March, 2004. The investigation showed that 80% of respondents knew about the KIT's school-based enterprise, the bakery. And it seems that the fact that the college is running the bakery does not inspire any special confidence in the products. The students doesn't seem to purchase the products as much as staffs and the professors do, so more active promotions are necessary for student customers. The answer we got to the question 'if you enjoy the our bread and cookies, would you recommend them to your friends or family?' shows that some limit to the 'word of mouth marketing.' And increase in sales of the school based enterprise is closely related to how many times the customers visit the bakery. The school-based enterprise is regarded as one of the most effective alternatives to practice filed based education and innovate teaching methods.

• Culinary science and hospitality research
• /
• v.14 no.2
• /
• pp.86-98
• /
• 2008

This study aims at examining the effect of word-of-mouth communication through mini homepage on purchase attributes and mapping out a marketing strategy based on this. For this, it made an analysis of the communication level with 302 mini homepage users. The result showed that the communication level of information exchange has a positive effect on the purchase experience of food service products significantly, showing that the higher its level is, the more frequent its experience is. And it showed that the communication level of relationship retention has a negative effect on the purchase experience of food service products significantly, showing that the higher its level is, the less frequent its experience is. These results demonstrated the utility that can increase word-of-mouth communications through information exchange and relationship retention, given that they are used with the object based on the kinship of information exchange and relationship retention as word-of-mouth communications, and that they lay stress on the connection with other people in the mini homepage.