• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.9-18
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• 2007

This study was designed to evaluate the effects of hotel brand image on the job preference of students majoring in culinary art through the relationship between hotel brand image and internship satisfaction and internship expectation. The effects were also examined on the personal job preference and job potential as career to the internship. To analyze the proposed hypotheses, a survey questionnaire comprising 61 statements was administered to students majoring in culinary art in colleges located in Seoul and Gyunggi-do. Out of 450 respondents, 420 questionnaires were collected (93.3%) and 411 (91.3%) were analyzed using the statistical package SPSS 12.0. The following results were obtained. First, the regression analysis results for the correlation between hotel brand image and internship confirmed a significant effect of hotel brand image on the satisfaction of internship for students majoring culinary art. Second, according to the correlation results for the internship and job preference, both satisfaction and expectation on internship greatly affected the student's job preference. On the relationship between hotel brand image and internship expectation, the social image of the hotels provided a major contribution to the internship expectation. As well as the internship expectations, the hotel brand image was strongly related with the job preference.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.139-154
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• 2016

The purpose of this study is to identify the causality between satisfaction /stress with school life and drinking-related behaviors of students majoring in the Dept. of Culinary Arts. The majors taught in college will connect to the job in the future directly. Therefore, in this regard, the results of this study have great importance for Dept. Culinary Arts student training. Results indicated that a positive perception of drinking partially influenced the levels at < ${\beta}=-.219$, p<0.01> a partial impact on school life satisfaction and stress. Negative perceptions also appeared to influence < ${\beta}=.445$, p<0.01> and < ${\beta}=.213$, p<0.01> levels of satisfaction and stress. Therefore, drinking behavior appears to affect the college life experience stress. Schools will have to incorporate this as part of the curriculum to correct the drinking behavior of students.