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한식조리기능사 자격증에 대한 인식 및 취득 동기, 개선 방안 연구
민계홍 (사)한국조리학회 2008 한국조리학회지 Vol.14 No.1
The purpose of this study is to make profits and enhance national competitiveness through the globalization of Korean food. For this purpose, this study analyzed the certificate of qualification for Korean cooking technicians in the field of technical cooking. The results of presenting the perception, motivation for acquisition, and improvement measures of the Korean cooking certificate are as follows. First, as for the perception, if Korean cooking technicians acquire the certificate, they are acknowledged to acquire the qualifications and basic technology as licensed cooks in Korean food; however, they cannot practically execute cooking affairs. They cannot receive additional marks in time of employment. Getting the special education in cooking schools is helpful to acquiring the certificate. Second, the motivation for acquisition results from its advantage over other types of business, and a hope for running Korean food restaurants. Third, the improvement measures cover changing examination contents to be utilized in practical affairs, improving cooking methods, fair evaluation, and considering excessive technicians not to depreciate the value of the certificate.
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향토음식점의 스토리텔링이 고객만족도와 행동의도에 미치는 영향 연구
민계홍,이일형 한국식공간학회 2017 식공간연구 Vol.12 No.3
본 연구의 목적은 전주지역 향토음식점을 방문한 경험이 있는 고객을 대상으로 향토음식에 대한 스토리텔링이 고객만족 및 행동의도에 영향을 미치는지 향토음식점 스토리텔링 요인을 도출하여 실증적인 분석하여 기초자료로 제공하고자 한다. 분석 방법으로는 SPSS 24.0 통계 프로그램을 사용하여 빈도분석, 신뢰도분석, 요인분석, 회귀분석을 하였다. 본 연구의 결과는 다음과 같다. 첫째, 향토음식점 스토리텔링에 요인에 대한 변수 항목의 타당성을 검증하기 위해 요인분석을 실시한 결과 추출된 제1요인은 상호작용성 요인, 제2요인은 흥미성 요인, 제3요인은 용이성 요인, 제4요인은 전통성 요인으로 명명하였다. 향토음식점 스토리텔링 요인이 고객만족도에 유의적인 영향을 미치는 것으로 나타났다. 둘째, 향토음식점 스토리텔링 고객만족도는 행동의도인 재구매 의사와 추천 의사에 유의적인 영향을 미치는 것으로 나타났다. 이러한 연구결과를 토대로 향토음식점 스토리텔링을 지역의 관광자원으로 활용할 수 있어야 한다.
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양식조리 기능사 자격증의 실기시험 항목 변경에 관한 연구
민계홍 한국외식경영학회 2005 외식경영연구 Vol.8 No.1
This study summarizes the conclusion regarding the changing of questions for the practical technique tests used for the qualification of the western cooking technician. The results are as followings. Half of the respondents answered that the qualification of the western cooking technician is important, and they recognized the need to possess fundamental ability and to complete educational training to gain qualification. In addition, they responded that the questions and content of the practical tests for the cooking technician should be changed, and they preferred a cooking manager with a great deal of practical experience as a member of the committee charged with amending the questions on the practical testThis study found the following to be necessary; security of questions on the practical tests and usefulness of the practical affairs, improved cooking skills through strengthened fundamental ability, security of the reliability of the appraiser, speciality of the committee member for amendment security of the cooking facility, and needs of modernization to change the questions of the practical techniques tests.
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민계홍 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.4
The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb 21st to March 2nd in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.
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민계홍 한국외식경영학회 2007 외식경영연구 Vol.10 No.1
The study has been implemented to empirically investigate effects of service orientation of foodservice business on organization values and organization effectiveness and then to utilize the findings of the study to develop various marketing strategies for the foodservice industry. The target population of this study were employees who are currently working at the selected foodservice companies in the metropolitan area and the survey was administered from the 18th of July to the 2nd of August, 2006.For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an confirmatory factor analysis was used for validity test. Finally, a path analysis using analysis of AMOS was administered to evaluate the study model and to test the hypotheses of the study. The findings of the study were as follows: First, the results of structural equation modeling test indicated that the service orientation had a positive effect on organization effectiveness. Second, it was found that role of organization values as a mediator positively affected on service orientation and organization effectiveness, in particular, service orientation through organization value had more effect on job satisfaction.
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