• 한국조리학회지
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• 제11권2호
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• pp.48-66
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• 2005

This study focused on the culinary curriculums intorduced at the high school, college and university levels in order to analyze the current status and problems associated with the management of culinary related courses, and an effort was made to introduce measures to facilitate the further development of culinary education programs. This study can be summarized as follows: First, the external and internal factors which have led to the changes in the educational environment of the culinary education programs were analyzed. Second, the current state of the management of culinary education was analyzed by focusing on the vocational characteristics of the human resources presently engaged in the culinary field, the state of the management of the culinary courses offered in vocational high schools, colleges, and universities, as well as the characteristics and problems associated with the culinary curriculums at each school level. Lastly, based on the above-mentioned state of the management and the problems associated with culinary education programs, the researcher introduced four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• 한국조리학회지
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• 제12권1호
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• pp.37-50
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• 2006

The objective of this study is validating the effect of Hotel kitchen environment on the cook's job involvement. The literature examination classifies the study domains into the hotel kitchen environment and job involvement for this study. In particular, it has provided the theoretical background for the field study and questionnaires developed for the research were distributed to the employees of five-star hotels in Seoul, Busan and Gyeongju, and questionnaires were collected to use for analysis. The finding of this study involves the factors of human resources and safety and sanitary effect on cook's job involvement. The physical environment factors, nonetheless, are treated important to the cooks but didn't have a positive impact on job involvement.

• 한국조리학회지
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• 제7권1호
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• pp.5-33
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• 2001

At present, the students majoring in tourism approach theoretically and practically target human resource development which is balanced between creativity and specialty. and yet, the initial step of on-the-job training has not been worked and the area of tourism and experience in this field are known as a begining stage. this study is focusing on the on-the job training in the area of tourism major in university. To solve the problems and to get rid of these weakpoint, the cooperative institution controling the tourism educational institution in the University. On top of that, some useful measures should be taken. The improved educational programs, appropriate curriculum, proper supervision for the trainees, correlation with school learningand on-the-job training, and flow of human resources between input levels and output levels. Hereafter finer and better study of this subject will be hopefully continued.

• 한국조리학회지
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• 제23권4호
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• pp.43-55
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• 2017

The purpose of the study is to provide data for an efficient human resources management of hotel corporation by examining if the emotional intelligence with affective involvement and continuous involvement could impact work performance. For the field test and verification, the non-regular hotel staffs from November $1^{st}$ to $30^{th}$, 2016 were selected as the research objects. The research result is summarized as follows. First, the emotional intelligence of non-regular hotel staff impacted positively on affective involvement and continuous involvement. Second, the continuous involvement had a positive influence on work performance. Lastly, the emotional intelligence of non-regular hotel staff appeared to have a positive effect on the work performance. With this research, it may have an opportunity to utilize this study result as an educational material to enhance emotional intelligence of hotel corporation. In conclusion, it may need to introduce an emotional intelligence enhancement program in the hotel corporation. Also, in order to improve work performance, intensive efforts in organizational level would be required by enabling employees to make an affective involvement. Finally, to cope with rapidly changing circumstances, additional empirical study should be conducted that the affective involvement of non-regular hotel staff impacts the work performance.

• 한국조리학회지
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• 제8권2호
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• pp.1-17
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• 2002

This is the study about the efficient operation management of family restaurant employee. This study focus on the establishment and proposal of the efficient management plan of family restaurant industry's worker by the result which was analyzed statistically. In the side of employee's management, It will have to try to become accomplished a policy of public welfare possible to understand and the both direction communication that it will be able to understand with each other to understand. Also the possibility of incentive in order to be, must endeavor as continuation of the holiday duration when is not the money compensation which is simple even from compensation dimension, the holiday system which is various. In the side of employee's development training as providing the chance possibility of ability development there is a possibility where a satisfaction the business enterprise of family restaurant industry's worker will lead and occupation it will feel and the continuous training against the field which the oneself inside the store is keeping it leads and the knowledge. In the conclusion, the study of the human resources and the efficient human resources who is the possibility the manager and worker for being satisfactory should be go on.

• 한국조리학회지
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• 제14권4호
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• 한국조리학회지
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• 제19권5호
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• pp.280-295
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• 2013

본 연구는 조리 실기 교육에 있어서 어떤 교육방법이 가장 효과적인지 알아보고 실험 대상에 따라 어떤 학습방법이 효과적인지 알아보고자 차이를 분석하였다. 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 1,2,3,4,학년과 남녀를 비율을 생각하여 설문지를 배부하였으며 조리 실습 교육을 향상시키고자 외부 프로그램과 현재 수업의 만족도와 희망도를 알아보고 추가적으로 더 학습 하여야야할 요인은 무엇 인지 알아보고자 하였다. 고학년으로 갈수록 이론의 중요성을 인식하고 있었고 현재 진행되고 있는 수업은 기능사 중심 이였으며 학생들은 단지 먹기 위한 조리가 아니라 예술로서 조리에 대한 접근을 하고 있어 창작요리나 융합요리에 대한 관심이 증가 하고 있었다. 수업 시 평가는 전반적인 부분의 고른 평가를 원하고 있어 평가에 대한 기준을 세울 필요성이 있으며 세계화의 시대로 인하여 해외 취업에 대한 관심과 조리의 세계화를 위해서 외국어 분야에 대한 공부의 필요성을 느끼고 있었다. 이에 본 연구에서는 조리교육서비스 현재 상태를 알아보고, 이를 통하여 대학 조리 실습교육 품질을 결정하는 요인을 도출해 보았으며, 20개의 품질속성에 대해 요인분석을 이용하여 해석한 결과, 이론교육만족도, 실기교육만족도, 평가만족도, 외부교육만족도를 도출하였다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.104-110
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• 2008

This research was designed and implemented to evaluate how the composition of yaksuncha can affect the health of individuals suffering from diet-related diseases such as obesity and hyperlipidemia by prescribing Yaksun as a nutritional supplement with daily meals. The yaksunucha was prepared as Koekac, Sansa, Heshouwu and Woolong tea and the tea's effects on serum lipids and oxidative stress were evaluated by clinical procedures. The yaksuncha significantly increased HDL-cholesterol and decrease of LDL-cholesterol concentrations in serum. It also had significant effects on decreasing oxidative stress and homocystein levels. The physical characteristics of the yaksunucha were also examined, showing. Brix, pH and titratable acidity values of 1.4, 5.50 and 0.05% respectively. It is thought that scientific and objective evaluations were completed on the components of the yaksuncha prescription. Thus one can concluded that the components could be applied not only in the form of tea, but also various food. The data derived from this study provides basic information that will aid in the application of oriental medicinal resources to other foods as well as facilitate the study of medicinal herbs within the field of functional food research, which already draws sizable attention worldwide.