• 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.

• 한국생활과학회지
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• 제20권1호
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• pp.183-194
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• 2011

The main objective of this research was to investigate the Korean food (Hansik) Curriculum of Culinary Art & Science related department of mainly four-year universities in Korea. To accomplish this study, we performed an analysis regarding curriculum data from the homepage of nine universities. The method of this research was conducted by content analysis. The classification according to content analysis was conducted to 1) current status regarding Korean Food related curriculum, 2) a study on the Korean food related theoretical curriculum, and 3) a study on the Korean food related practical curriculum. As a result of this study, the most common opened curriculum was 'a study on the Korean food related practical curriculum'. The largest curriculum among 'a study on the Korean food related practical curriculum' was the Korean cooking skill of basic and intermediate. The following curriculum was the Korean traditional and royal cuisine related curriculum. These two curriculum were found based on data of Culinary related departments of mainly four-year universities in Korea. To summarize these results, in the cases of the general culinary-related departments, Korean food-related classes will need expansion. In addition to Korean food-related departments, increasing the opening of classes to learn regarding Korean foods will be needed.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• 동아시아식생활학회지
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• 제18권3호
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• pp.405-414
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• 2008

The purpose of this study was to understand the relationship between a chef's physical pain complaints and occupational circumstances. Cause-and-effect analysis of employees whose work was related to cooking was analyzed in relation to, - factor of cooking circumstances (kitchen condition, cooking operation, cooking allocation and distance of movement, cooking facilities) in order to ascertain possible links to physical pain. Cooking operations appeared to causes pain, especially in neck, shoulders, and legs. Cooking allocation and distance of movement, affected backache, eye-tiredness, and change of body-weight. Cooking space and facilities was related to, pain in waist, neck, shoulders, legs, arms, wrists, and back. Because cooking operations require extended concentrations and intensive effort, inappropriate occupational circumstances can lead to employees who usually suffer from accumulated.

• 한국조리학회지
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• 제23권7호
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• pp.140-148
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• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• 한국생활과학회지
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• 제19권6호
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• pp.1115-1125
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• 2010

This study investigated how Korean food is perceived within a healthy diet and what kinds of eating habits Korean people have. A Focus Group Interview (FGI) was conducted with participants who were experts on diet. Data were categorized into five groups using content analysis. categories were as follows: 1) Korean food and health assessment, 2) opinion on Koreans' current eating habits, 3) characteristics of Korean food, 4) comparison of Korean food in the past and present, 5) a plan for healthy diet. Results showed that a healthy diet should not only include a lot of vegetables, simple and unprocessed food as well as less spicy food, but that it should also be well-balanced nutritionally.

• 한국조리학회지
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• 제19권4호
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• pp.291-306
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• 2013

본 연구는 조리학과에 재학생을 대상으로 졸업고등학교를 변인으로 하는 학업만족도와 직업선호도에 관계를 규명하고 이를 바탕으로 하여 대학에서 조리교육 프로그램을 계획할 때 바람직한 방향을 제공하기 위해서 실시되었다. 그 결과 기본적인 정보에서 학생들은 스스로 학과를 결정하는 비율이 높은 것으로 나타났으며, 학생들 대부분은 조리분야의 직업이 힘들고 어려운 것을 알고 있었고, 그렇지만 이를 극복하고 성공하겠다는 도전적인 의지가 강하게 나타났다. 출신학교별로 학업만족도에서는 조리관련 고등학교 출신학생들이 실습프로그램에 낮은 만족도를 보였고, 실업계 학생들의 만족도가 높게 나타났다. 반면 인문계 학생들은 이론과목에 만족도가 다른 학생들보다 높게 나타났으며 학과선택에서도 높은 만족도를 보였다. 출신학교별 직업선호도는 커다란 차이를 보이지 않는 것으로 검증되었다. 학업만족도와 직업선호도간에 관계에서는 학업만족도가 높으면 직업선호도 역시 높게 나타났으며, 해외 취업을 계획하고 준비하는 데는 학업만족도에 관계없이 대부분의 학생들이 해외취업을 염두에 두고 있는 것으로 파악되었다. 이러한 결과들을 중심으로 조리관련 고등학교 졸업생들에 대한 차별화된 프로그램의 도입, 실업계 고등학교 출신 학생들의 실습교육 적응프로그램 개발과 학업만족도에 따른 그룹에 있어서 높은 그룹은 자기주도적인 진로설계를 유도하는 반면 하위그룹에게는 해외취업과 같은 동기부여를 통해 학습만족도를 높이는 프로그램을 제시하였다.

• 한국축산식품학회지
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• 제30권6호
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• pp.1024-1030
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• 2010

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다.

• 한국조리학회지
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• 제10권4호
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• 한국조리학회지
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• 제6권3호
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• pp.409-423
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• 2000

Kimchi is traditionally fermented Korea dish Which holds the sprits of the Korean people within and is valued cultually. As a local autonomy has grown in Korea, tourism industry has been during the last decade promoted aggressively in the local government. As a result tourism has been on of the fatest growing industries in the resent years. In particular, the utilization of cultural tourism resources such as regional festivals have become very popular everywhere. It is important to develop and use cultural aseets as tourism resources. The festival has turned into regional ones catering to local residents and festivals are being promoted as international tourist sites to attract foreign tourists as wellas introduce the nation's rich cultural heritage abroad. Accordingly, the Ministry of Culture and Sports has provided support in cultivation regional culturals as international tourist attractions. It taken has into account a trend in the worldwide travel industry for people to participate and experience the culture unique to their traveling destination rather than particilate in for Conventional sightseeing tours. This study result indicated that more people know the name of events the more people join the events. The reason of not joining events are a shortage of time and information, and unsatisfactory programs etc. They get some information from TV or radio. There are some different opinions among the groups which related to events. The four factors extracted from the factor analysis. But the groups don't have different needs and objectves. in the future study, it is important to investigate the tourists' needs and wants for events and to reflect.