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산학실습에 대한 만족이 조리학전공 대학생들의 진로결정에 미치는 영향
정유경 ( Yu Kyeong Chong ),황현주 ( Huyn Ju Hwang ),허경숙 ( Kyoung Sook Huh ) 한국식품조리과학회(구.한국조리과학회) 2006 한국식품조리과학회지 Vol.22 No.5
The purpose of this study was investigate the effects of internship program particularly how the satisfaction with the internship program affects the students` career decisions. Culinary major students at 5 different two-year colleges in Seoul and Kyunggi-do participated in this study. Out of 500 questionnaires, 415 were analysed using SPSS 13.0 and descriptive analysis, factor analysis, reliability analysis, chi-square, t-test, ANOVA, and multiple regression analysis were used. Based on conducting factor analysis results, the satisfaction measurement was classified into 4 factors: constructs, contents, benefit, environments and communication. Cronbach`s alpha was calculated for the reliability of the survey instrument. Two-thirds of the students (66.9%) answered that the internship program had helped them to decide their career. Particularly, constructs and contents of the internship program presented statistically significance to the career path. Based on the satisfaction level, students in high level wanted to be chefs while those in low level wanted to leave to other jobs. The overall satisfaction with the internship program differed according to the time of internship, internship duration, and place of internship.
허경숙,이복희,이소영 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-
Recently, foodservice industry has been expanded rapidly and became the one of tile most profitable organizations in modern society due to the income level and people's perceptions on the quality of life have been changed. Control is the one of the basic management functions along with planning, organizing, directing, and coordinating. These basic functions interact to achieve the beverage costs. The food and beverage cost consists of 2/3 of the operating costs in the restaurants. In many cases, cost control is lacking in the food service industry since most food service operations are relatively small and management skill is relatively unsophiscated. Difficulties in cost control has risen that nature of food hurts control: easily spoiled, limited shelf life, leftovers, hampered food quality without proper storing and preparation, easy to thieve etc. The food cost has risen improper handling of employees by management. To control food and beverage cost, it is better to use the pre-operation and post-operation controls. It complements each other. Food cost control covers from the menu planning until the food is served and money is received from the patrons. A manager can control food costs by closely supervising food production, portion control sizes and serving procedures. Beverage control is believed to be easier than the food-cost control, but it has special problems: tempt to thieve since it is expensive and valuable, and easily transportable. Beverage control is potentially pofitable and thus should be controlled through careful practices in conjunction with various beverage accounting systems including the computerized and automatic-dispensing systems. These systems may lower costs because they reduce spillage and virtually eliminate overpouring. Sven though the practical applications to control the food and beverage cost can achieve the cost reduction. Still it is not the only panacea. It is important to remember that strict controls can be self-defeating because their rigidness can alienate the workers. Therefore, managers should concerned with individuals doing the work rather than supervision and quantified measurement. Also they should stress that if workers feel positively toward an organization they will do their best and need little control.