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건강식 추구성향, 진로준비행동, 취업의도와의 관계 : 조리·외식관련전공 대학생을 중심으로
고범석(Ko, Beom-Seok) 한국식공간학회 2021 식공간연구 Vol.16 No.3
본 연구의 목적은 조리·외식관련 전공에서는 선제적인 취업교육과 취업처 발굴에 관심을 높이는데 도움이 되고자 건강식 추구성향, 진로준비행동, 취업의도와의 관계를 알아보는 것이다. 본 연구의 대상은 조리·외식관련전공 재학생으로 370부의 설문지를 바탕으로 선행연구와 실증분석을 실시하였다. 연구결과 다음과 같은 결론 및 논의가 도출되었다. 첫째, 건강식 추구성향은 전체와 하위요인인 영양선호요인, 조리태도, 정보탐색의 순으로 진로준비행동에 유의미한 영향을 미쳤다. 둘째, 건강식 추구성향은 전체와 하위요인인 영양선호요인, 조리태도, 정보탐색의 순으로 진로준비행동에 정(+)의 영향을 미쳤을 뿐만 아니라 설명력도 높았다. 셋째, 진로준비행동은 취업의도에 정(+)의 영향을 미쳤다. 실증분석을 통해 취업의도에 영향을 미치는 건강식 추구성향과 진로준비행동 간의 영향관계를 확인해 본 결과 유의미한 결과를 도출하였다. 본 연구의 결과는 건강식에 대한 취업활동과 진로준비 교육을 통해 유익한 시사점을 제공해 줄 수 있을 것이다. 추후 다양한 전공을 대상으로 추가적인 매개변수와 조절변수를 포함하는 후속연구가 요구 될 것이다. The purpose of this study is to investigate the relationship among tendency to seek healthier food, career preparation behaviors and employment intention. This study was intended to help culinary arts and foodservice majors to increase their interests in preemptive training for employment and seeking employment opportunities. The subjects of this study were college students majoring in culinary arts and foodservice and 370 questionnaires were used to conduct preceding studies and empirical analysis. The results of this study showed that the healthy food seeking tendency had a positive (+) effect on career preparation behaviors and employment intention first by itself and next by its sub factors in the order of nutrition preference, cooking attitude and information search and career preparation behaviors had a positive (+) effect on employment intention. It is meaningful that the empirical analysis confirmed the relationship between the tendency of favoring healthier food and career preparation behaviors, which are factors affecting the employment intention. The results of this study can provide useful implications for employment activities and career preparation programs and training for healthy food. In the future, further studies including additional parameters and control variables will be required for various majors.Korean cuisine and contribute to the application of refined royal cuisine to modern food culture.
패스트푸드 브랜드 개성이 브랜드 태도와 브랜드 충성도에 미치는 영향
고범석(Beom Seok Ko),서광열(Kwang Yul Suh) 한국관광연구학회 2013 관광연구저널 Vol.27 No.3
This research aims to provide the effect of brand personality on brand attitude and brand loyalty using multiple regression analysis. To achieve the purpose of this research, SPSS 17.0 statistic program was to conduct the frequency, factor and correlation analysis while targeting 367(91.8%) fastfood restaurant users in Daegu and Kyongbuk. We found that there are five factors of brand personality; sincerity, excitement, competence, sophistication, ruggedness in this research. Competence and sincerity affect brand attitude and brand attitude affect brand loyalty. Only competence affects brand loyalty. The result shows that this research has significance which we tried scale development to deduct personality dimension and discovered effect of the dependent variables of brand attitude and brand loyalty. And this research suggests development for fastfood brand in Daegu and Kyoungbuk.
고범석(Beom Seok Ko),강석우(Seok Woo Kang) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
The aim of the present study was the effect of Deng-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were done with SPSS for WINDOWS, Version 10.0. First, Dong-In Bong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation Between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for inter-nationalization of a local food with the national financial and political support.