• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.136-150
• /
• 2016

As foodservice industry has been developing, more people are interested in healthy life and want to learn cooking. This study validated the moderating effect of education program on cooking institutes. Also the present study revealed cause and effect relationship among the education environment, the satisfaction and reregistration intentions by conducting a survey for trainees in cooking institutes located in Busan and Gyeongnam area. For the purposes of the study, conjunction and organic cause-and-effect relationship of entire model was validated by using an exploratory factor analysis, confirmatory factor analysis and structural equation modeling with 313 trainees who have used cooking institutes. A nested model and basic model were established to analyze the moderating effect of education program. The adjustment role of education program was validated with ${\chi}^2$ difference considering the degree of freedom between two models. As results of the analysis, the education service was statistically significant in all factors except the effect on education satisfaction. The education program has moderating effect on the relationship between the level of instructor and satisfaction degree, and between satisfaction degree and the reregistration intentions. Therefore, this study suggests that managers of cooking institutes should recruit instructors with excellent capability in order to operate the education program very well.