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Ko, Beom-Seok(고범석),Suh, Kwang-Yul(서광열) 대한관광경영학회 2015 觀光硏究 Vol.30 No.6
본 연구는 자기주도적인 조리실습 수행을 위해 개발된 교수학습자료를 바탕으로 조리전공 15주차 수업에 적용하여 그 효과를 알아보기 위한 실행연구이다. 사전 설계된 4단계 학습활동 과 학습내용에 맞추어 개발된 교수학습자료를 조리실습에 적용하여 실제적인 학습효과를 알아 보고자 하였다. 교수학습자료의 수업 적용을 위해 고려한 사항은 첫째, 주차별 수업목표와 동일한 맥락으로 구성하여 학습자의 기술향상에 도움이 될 수 있도록 구성하였다. 둘째, 학습자는 새로운 학습 을 기존에 알고 있는 내용과 통합하여 지식을 스스로 구성할 수 있도록 하였다. 셋째, 교수학 습자료는 단계별 학습을 통해 스스로 작성할 수 있어야 하는 자기주도적인 활동으로 연계될 수 있도록 하였다. 넷째, 팀 활동학습을 통해 문제해결을 하고 학습 내용이 향상될 수 있도록 수업설계를 하였다. 교수학습자료를 활용한 학습과정은 철저한 수업설계를 통해 이루어져야 하며 자기성찰과정이 내포된 활동과 피드백으로 적극적인 학습활동 수행되도록 하였다. 자기주도적인 학습활동을 위한 교수학습자료를 통한 수업활동은 학습활동의 변화와 긍정적 인 효과를 가져왔으며 총체적으로 기대이상의 의미를 갖는다. 앞으로 다양한 교육분야에서 교 수학습자료에 대한 개발과 연구들이 지속되기를 기대한다. Thanks to shift of paradigm from teachers to learners, there is a need for leanrer-oriented classes where leaners themselves construct knowledge and participate.This study aims to propose the concrete self-directed class model by applying teaching and learning materials developed for such self-directed learning to the 15-week culinary class. For self-directed participation of learners throughout the class activity, teaching and learning materials have been categorized into 4 steps depending on learning goals for each week so that maximum learning efficiency can be ensured.Considerations for applying teaching and learning materials to classes include: 1) The materials shall be consistent with the class goals so that the results can be completed in self-directed ways. 2) Learners shall be able to construct knowledge by combining their existing knowledge with new learning. 3) For designing of teaching and learning materials, the materials shall be linked with class activities with enough learning. 4) Classes shall be designed so that issues can be resolved through cooperative linked with team activities and that content of the materials can be improved. There are few researches or literatures with cases where teaching and learning materials have been applied according to the schedule of 15-week course designed for implementing self-directed learning. For developmental culinary classes, further in-depth research is required for systematic teaching and learning method.
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.
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.