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

• 한국조리학회지
• /
• 제16권2호
• /
• pp.367-381
• /
• 2010

본 연구의 목적은 외식조리전공의 국내 학문분류체계의 문제점을 파악하고, 국내 및 국외 학문분류체계를 비교하는데 있다. 국내 외 비교는 외식산업 경영 학문에 초점을 맞춰 비교하고자 하였다. 본 연구에서는 2차 자료를 이용한 연구에서 유용한 내용분석 방법이 적용되어 국내의 한국학술진흥재단과 한국과학재단, 국외의 미국 국립과학재단(National Science Foundation)과 오라클사(Oracle Corporation), 캐나다의 NSERC(Natural Science and Engineering Research Council), 호주 통계청(Australian Bureau of Statistics)을 분석하였다. 분석 결과, 외식조리 관련전공의 국내의 분류체계는 단계별 계층적 차이에 근거하여 명시되어 있었고, 국외는 대등한 조건의 명칭적 분류로 명시되어 있었다. 본 연구는 향후 외식조리 관련 전공의 효과적인 학문적 분류를 위한 최초의 연구로서 의미가 있다.

• 한국조리학회:학술대회논문집
• /
• 한국조리학회 2006년도 제41차 정기하계학술세미나
• /
• pp.5-20
• /
• 2006

The purpose of this study is to understand how to activate field training internships through former researches relation to training internships thesis. The concept of field training is the same as work experience education. Students have experienced the skills of a practical job in the tourism industry. And also could enhance acquisition of professional theories. According to domestic former researches, The students participated in hotel field practice hardly satisfied with internships because unreasonable duties, burden and circumstances regardless of efficiency of school curriculum. And also they are showing dissatisfaction with compensation. However, Foreign study only on focus on communication between hotel and school. Finally, In order to activate industrial field training internships, School and hotel have more delicate harmonization to improve training internships problem.

• 한국조리학회지
• /
• 제12권3호
• /
• pp.75-90
• /
• 2006

The purpose of this study is to understand how to activate field training internships through former researches related to training internships. The concept of field training is the same as education of work experience. Students have experienced the skills of practical jobs in the tourism industry and could enhance acquisition of professional theories. According to domestic former researches, students who participated in hotel field practice hardly satisfied with internships due to unreasonable duties, burdens and circumstances regardless of efficiency of school curriculum. Also, they showed dissatisfaction with compensation. However, foreign studies have only focused on communication between hotels and schools. Finally, in order to activate industrial field training internships, schools and hotels have more delicate harmonization to address training internship problems. In addition, promoting field training internships must include proper incentives and must be supported by school. And also the hotel management must offer incentives to the students who are under field training internships in the hotel. From internship programs, students could get much more benefits in hotel job application.

• 한국조리학회지
• /
• 제23권2호
• /
• pp.86-94
• /
• 2017

본 연구에서는 음식관광 브랜드 이미지가 국내외 관광객들에게 어떻게 인식되고 있는지를 파악하고, 음식관광 브랜드 이미지를 유형화시키는 도구인 다차원척도법을 이용하여 결과를 분석하였다. 연구목적 달성을 위해 국내외에 거주하는 해외 음식관광에 관심이 있는 잠재적 음식관광객을 대상으로 온 오프라인 설문조사를 통해 수거된 250개의 설문지에서 202개의 설문 응답이 분석에 사용되었다. 연구결과 첫째, 응답자들이 중요하다고 평가하는 8항목을 선택속성으로 추출하고, 국가별 이미지 평균을 분석하여 포지셔닝맵으로 시각화하였다. 둘째, 유사성 분석에서는 다섯 국가의 음식이 매우 유사하다고 응답하진 않았지만, 모든 국가가 서로 경쟁관계에 놓일 가능성이 높아 보였다. 둘째, 선택속성 항목들의 중요도 분석을 하였을 때, 음식의 맛(3.88), 국가이미지의 반영(3.82), 충분한 음식의 양(3.65)이 높은 수치가 나타났다. 평균값은 3.62로, 평균값보다 큰 것은 음식의 맛, 충분한 음식의 양, 국가이미지의 반영 총 3개로 나타났기에 잠재적 음식관광객은 음식을 선택할 시에 음식의 맛, 양, 국가이미지 반영의 유무를 우선으로 한다는 것을 알 수 있었다. 이러한 결과들은 음식관광을 활성화 브랜딩 전략에 시사점을 제공할 수 있으리라 사료된다.