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베이커리교육 서비스품질이 베이커리관심도, 학습태도, 교육만족도에 미치는 영향 - 광주, 전남지역의 고등학생을 대상으로 -
김범안 ( Kim Bum-an ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.6
The purpose of this study is to verify the effect of bakery education service quality on bakery interest, learning attitude and education satisfaction. Since it was difficult to visit due to COVID-19, survey responses by mail and online were mainly conducted, and was conducted for specialized high school students majoring in bakery in Gwangju and Jeonnam-regions. A total of 305 questionnaires for hypothesis verification are used and analysis was performed using SPSS 20 after data coding process. Regression analysis was conducted to verify the hypothesis, and the hypothesis verification results are as follows. First, among the sub-factors (curriculum, tangibility, interactivity, reliability) of education service quality of hypotheses 1, 2, 3, all factors except the factor of reliability have been shown significant positive effects on bakery interest, learning attitude, and education satisfaction. Second, the bakery interest in Hypothesis 4 was found to increase learning attitude and education satisfaction. Third, it was found that the learning attitude through bakery education in Hypothesis 5 increased education satisfaction. This study has academic significance in the achievement of the purpose of the study by utilizing various variables such as education service quality, bakery interest, learning attitude, and education satisfaction to provide basic data for specialized high school education service quality research. In practice, it suggests that high school teachers should provide education service quality that prioritizes interactivity, such as intimacy and affiliation by active communication and breaking away from and authoritative teaching in order to increase students' interest in bakery, learning attitude, and educational satisfaction.
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호텔조리사가 인식하는 조직공정성이 개인, 집단, 조직 창의성에 미치는 영향에 관한 연구
박창주,김범안 관광경영학회 2018 관광경영연구 Vol.86 No.-
This research analyzed empirically the effect of Organizational Justice on Creativity for cooks. The results of the analysis were generated as follows. First, as a result of verifying the relationship between Organizational Justice and individual creativity, it was found that interpersonal justice among sub-variables of Organizational Justice have positive influence on individual creativity. and informational justice among sub-variables of Organizational Justice have positive influence on knowledge and experience, task motivation among sub-variables of individual creativity. Second, as a result of verifying the relationship between Organizational Justice and group creativity, all of the sub-variables of group creativity are proved to have positive influence on relationship, autonomy among sub-variables of group creativity. and informational justice, distributive justice, interpersonal justice among sub-variables of Organizational Justice have positive influence on cohesiveness among sub-variables of group creativity. and procedural justice interpersonal justice among sub-variables of Organizational Justice have positive influence on diversity among sub-variables of group creativity. Third, as a result of verifying the relationship between Organizational Justice and Organizational creativity, it was found that procedural justice, distributive justice, informational justice among sub-variables of Organizational Justice have positive influence on Organizational creativity.
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