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조리교육기관의 교육서비스품질이 교육만족도, 진로준비행동에 미치는 영향 연구
오명진(Oh, Myung-Jin) 한국조리교육학회 2023 조리교육연구 Vol.1 No.1
The recent changes in the perception of eating out due to dietary changes and the influence of various media and the Internet are specializing and diversifying cooking education to cultivate talents with the development of the food service industry. However, the number of private education institutes is increasing amid the decline in the school-age population and the wave of educational opening, while the number of students is gradually decreasing. Therefore, in this study, the relationship between empathy, tangible, certainty, reliability, and information gathering behavior, which are sub-factors of educational service quality, was analyzed. For empirical analysis, a total of 381 response samples were organized to analyze demographic characteristics, student use patterns, validity and reliability, correlation, and hypothesis verification. The hypothesis verification results showed that all constituent factors of educational service quality had a positive effect on educational satisfaction, and educational satisfaction had a significant effect on all career preparation behaviors. The implications of the hypothesis verification results are that existing education service quality research continues, but research on education service quality by private cooking education institutions centered on practitioners is insufficient, so it is meaningful to provide basic data for education service quality research by private cooking education institutions.
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커피교육기관의 교육환경이 재수강의도 및 구전행동에 미치는 영향–광주,전남,전북지역을 대상으로
장해경(Jang, Hae-Kyoung),이옥지(Lee, Ok-Jee) 한국조리교육학회 2023 조리교육연구 Vol.1 No.1
By examining the causal relationship between the effects of the educational environment of coffee education institutions on re-enrollment intention and word-of-mouth behavior, I would like to present data that can be useful in coffee education institutions-related industries. Therefore, in this study, a new research model was designed based on previous studies on the educational environment of coffee education institutions, re-enrollment intention, and word-of-mouth behavior to derive research hypotheses, and the analysis methods were frequency analysis, factor analysis, and regression analysis. Accordingly, the effect of the educational environment of coffee education institutions on re-enrollment intention and word-of-mouth behavior was verified.
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한국음식조리교육기관의 교육서비스품질이 창업준비행동에 미치는 영향
정연교(Jeong, youn-gyo),김경영(Kim, kyong-young) 한국조리교육학회 2023 조리교육연구 Vol.1 No.1
This study aims to establish a hypothesis that educational service quality will have a positive (+) effect on start-up preparation behavior for students who have been educated at Korean food cooking education institutions, and to present improvement directions and utilization data to help construct higher quality educational service quality. To this end, the model of the study and the hypothesis of the study were derived based on previous studies, and a survey was conducted from October 11, 2022 to November 10, 2022 for students who are using or have experience using Korean food cooking education institutions in Gwangju and Jeonnam to conduct empirical research. The questionnaire was distributed 350 copies and 311 copies were collected, of which 286 copies were used as a sample for the study, excluding 25 copies of the unfaithful questionnaire. The SPSS/WIN statistical program 22.0 was used to verify the hypothesis of the study, and frequency analysis, factor analysis, correlation analysis, and multiple regression analysis were performed.
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밀키트메뉴 선택속성이 브랜드태도에 따라 구매의도에 미치는 영향
위경운(Wee, Kyung-Woon),장동익(Jang, Dong-Ik) 한국조리교육학회 2023 조리교육연구 Vol.1 No.1
By examining the causal relationship between the factors affecting the menu selection attributes, brand attitudes, and purchase intentions of customers who use milk kits in Gwangju, We would like to present data that can be usefully used in planning the marketing of the milk kit related industry. Therefore, in this study, a new research model was designed based on previous studies on selection attributes, brand attitudes, and purchase intentions based on previous studies to derive research hypotheses, and the analysis methods were frequency analysis, factor analysis, and regression analysis. Therefore, the effect of the selection attribute of the meal kit menu on the brand attitude and purchase intention was verified.
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풋사과 동결건조 분말을 첨가한 쌀 머핀의 관능적 특성에 관한 연구
이옥지(Lee, Ok Jee),장해경(Jang, Hae-Kyoung) 한국조리교육학회 2023 조리교육연구 Vol.1 No.1
Unripe apples have various physiologically active functions, but they cannot be used in food because of their astringent taste. In order to apply unripe apples, which have relatively little research on food, to confectionery and baking, the amount of unripe apple freeze-dried powder added is 0%, 5%, 10% compared to rice flour. After making a muffin by mixing at 15%, sensory evaluation was performed to determine whether it could be used as a functional material and the scope of application. was evaluated to feel strongly, but there was no significant difference overall, and it was found that the muffins had both sweet and savory taste as a whole. The surface color, saltiness, and volume were evaluated weaker as the amount of addition increased, but significant differences were not found. In terms of astringency, surface gloss, pore uniformity, and moistness, significant differences appeared as the amount of addition increased, but the evaluation was within the average. However, it was evaluated to be within the average, and in the characteristics of the astringent taste of unripe apples, there was a significant difference with the addition of 5% to 10% compared to the addition of 15%, but it was confirmed to be within the average.
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