전문대학교 조리관련학과의 국가직무능력표준(ncs)을 적용한 교육과정 개발에 관한 연구

채병숙(Chae, byoung-sook) 한국외식산업경영학회 2017 외식산업경영연구 Vol.13 No.1

This study is a case of revising the courses for courses in specialty courses in the professional colleges by applying the methodologies for developing the NCS based curriculum. The college curriculum has been approached in view of the need to focus on enhancing student competence based on NCS. Based on the results of the study, two tasks were derived from the Korean food chef and food chef, cook and cook based on the results of the survey, analysis of the needs of students, students and industry personnel and the NCS classification system. The relevant NCS capabilities of the relevant NCS capabilities were derived and reflected in the reform process. The NCS-based curriculum for dining out cooking courses has provided an education-based educational foundation that prepares students to fulfill their duties and competences. The site of the NCS capacity unit (element) and the teaching of teaching materials to be taught will be helpful in facilitating the preparation of students in the field of dining and performing tasks.

골프리조트 조리종사자의 근무환경이 직무만족에 미치는 영향

채병숙(Chae, Byoung-Sook),신왕선(Shin, Wang-Seon) 한국외식산업학회 2015 한국외식산업학회지 Vol.11 No.4

조리전공 남자대학생의 아침식사 빈도에 따른 식생활과 외식형태

김숙희(Sook Hee Kim),정경희(Kyung Hee Joung),채병숙(Byoung Sook Chae) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.1

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to four times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index (BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary life and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students` dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also. (Korean J Community Nutrition 12(1) : 13~24, 2007)

大學生의 스트레스와 憂鬱에 따른 肥滿指標 및 食行動에 관한 硏究

金叔希(Kim, Sook-Hee),蔡秉淑(Chae, Byoung-Sook) 청운대학교 관광산업연구소 2010 관광산업연구 Vol.4 No.2

This study was to investigate the relation of stress and depression to obesity and eating behaviors of college students in culinary program. The subjects's average body mass index(BMI) was in normal range, but their body fat percentage was in overweight range. They felt little confidence of their health status and their average depression index was in medium depression range, which means our subjects felt depression. Older subjects felt stress more, male subjects got more body weight and body fat with more stress, but female subjects got more body weight, obese degree and BMI with less stress. Male subject's obese degree and BMI was intended to increase with severe depression, but female subjets with medium depression had more obese degree and BMI. Especialy female obese students by body mass index were not under depression. Male students seemed not to relieve their depression by overeating, but female students did. Depressed male students seemed not to eat and sleep well, and they felt bad about their health condition. Stressed female students seemed to have bad appetite and health cognition. Results of this study, stress and depression of college students seemed to be caused by the bad eating behavior was found to cause obesity. Thus, adequate therapy about stress and depression, exercise and proper education about eating behavior in college students would be a lot of help for relieving stress and controlling depression.

조리전공 대학생이 인식하는 전통떡 상품속성이 상품전략과 상품만족에 미치는 영향연구

김문숙(Kim, Moon-Sook),채병숙(Chae, Byoung-Sook) 한국외식경영학회 2019 외식경영연구 Vol.22 No.5

본 연구는 조리전공 대학생이 인식하고 있는 전통떡의 속성과 상품화 가능성을 검증하여 첫째, 전통떡의 인식에 관한 일반사항을 조사하고 둘째 전통떡의 상품속성과 상품전략, 상품만족간의 인과관계를 파악하여 전통떡 가공 산업에 유용한 시사점을 제공하고자 하였다. 이를 위해 조리전공대학생을 대상으로 선행연구와 설문조사를 실시하였으며 총 228부를 최종 분석에 사용하였다. 연구 결과 첫째, 조리전공대학생의 전통떡에 관한 일반사항인식에서 제조방법 및 특성에 대하여 가장 잘 알고 있는 떡은 ‘찌는 떡’으로 나타났으며, 관심이 있고 맛있는 떡은 ‘치는 떡’으로 나타났다. 1달에 1번 정도의 소비를 하고 있으며, 떡의 섭취목적은 대부분 간식으로 섭취하는 것으로 조사 되어졌으며, 떡을 먹을 때 함께 먹는 동반음료는 물과 함께 섭취하는 것으로 나타났다. 둘째, 전통떡의 상품속성 중 내적속성인 ‘표준화된 맛’ ‘맛의 기호 적합성’, ‘건강’, ‘전통성’, ‘온도’, ‘가격’ 등의 속성이 메뉴전략에 영향을 미치며, 외적속성인 ‘떡의 브랜드화’, ‘컨셉’, ‘업장인테리어’ 등의 ‘떡메뉴 체험’, ‘떡메뉴 이미지 창출’, ‘매장 운영의 시스템화’등 ‘점포전략’에 영향을 미치고 있는 것으로 나타났다. 외적속성은 ‘떡의 가격’이나 품질만족에, 내적속성은 환경만족에 영향을 주고 있는 것으로 나타났다. 셋째, 전통떡의 ‘메뉴전략’과 ‘점포전략’은 상품의 만족에 영향을 미치고 있으며, 품질과 환경만족에 영향을 미치고 있는 것으로 나타났다. 이는 전통떡의 상품화 전략으로 식재료의 품질관리와 이력제, 원산지 표기 등의 고급화 및 유기농 식자재 사용 등을 통하여 떡의 고급화 전략이 필요함을 시사하는 바이다. 본 연구를 통하여 쌀 소비의 주축이 되고 있는 전통떡 시장에서 핵가족화, 아침결식증가, 1인가구 증가, 건강·웰빙에 대한 욕구에 적절한 대응책으로서의 전통떡류의 상품화에 대한 차별화되고 효과적인 활용방안을 제시하였다. The purpose of this study was to investigate the attributes and commercialization possibilities of traditional rice cakes perceived by culinary college students. The results of the study were as follows; First, the rice cakes that the students know best about the manufacturing methods and characteristics were steamed rice cakes. Second, the external attributes affected the price or quality of the rices cakes, while the internal attributes affected the environmental satisfaction . Third, the menu strategy and product strategy of traditional rice cakes affected the products, quality and environmental satisfaction. As a differentiated and effective way to commercialize traditional rice cakes, we propose the high-quality rice cakes using organic ingredients.

충남지역 남녀 대학생의 식품위생안전인식, 식품위생태도, 개인위생관리에 대한 실태조사 연구

김숙희(Suk Hee Kim),채병숙(Byoung-Sook Chae) 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.8

본 연구의 목적은 충남지역 남녀대학생의 식품위생안전인식, 식품위생태도, 개인위생관리에 관한 실태를 조사하여 식품위생안전교육에 필요한 기초자료를 제공하는 것이다. 2019년 5월 16일부터 6월 30일 까지 충남지역 H 대학교의 학생을 대상으로 수집한 총 1,048부를, SPSS 23.0을 이용하여 통계 분석하였다. 본 연구 결과, 식품위생안전인식부분에서, 남학생은 여학생보다 유의하게, 우리나라에서 판매 유통되는 농축수산물(남, 여)(3.37, 3.08)과 가공식품(3.40, 3.00)이 더 안전하다고 생각하고, 식품안전에 대한 정보를 얻기가 더 쉽고(3.33, 2.98), 안전한 식품을 고를 자신이 더 있다(3.30, 2.97)고 응답하여, 남학생이 여학생보다 식품위생안전인식이 더 높은 것으로 나타났다. 그러나 식품위생태도 부분에서는 여학생이 남학생보다 더 식품구입 시 유통기한을 확인하여야 한다(남, 여)(4.11, 4.40), 식품의 특성에 맞게 냉장 냉동보관 저장하여야 한다(4.08, 4.30)고 응답하였고, 개인위생관리부분에서도 여학생이 남학생보다 화장실을 사용한 후 손을 씻어야 한다(4.23, 4.53)에 더 높게 응답하여, 여학생이 남학생보다 식품위생태도와 개인위생관리에 대한 인식이 더 높은 것으로 나타났다. 본 연구 결과 충남지역 대학생들의 식품위생안전, 식품위생태도, 개인위생관리에 대한 인식은 성별 간 유의미한 차이를 보였으며, 남학생이 여학생보다 식품위생안전인식은 더 높은 반면, 식품위생태도와 개인위생관리에 대한 인식은 오히려 더 낮은 것으로 나타나, 이러한 성별 간 차이를 고려한 차별화된 식품위생안전교육이 필요함을 제언한다. This study aims to provide basic data for food hygiene safety education by surveying the status of food hygiene safety awareness, attitude, and personal hygiene control of male and female college students in South Chungcheong Province, Republic of KOREA. From May 16 to June 30, 2019, 1,048 survey responses were collected at H University and analyzed statistically using SPSS 23.0. This study found males believed agricultural, livestock, and fisheries products (3.37, 3.08), and processed foods (3.40, 3.00) to be significantly safer, and information on food safety was easier to obtain (3.40, 3.00) than females. They were also more confident in choosing safe food (3.30, 2.97), than females. This indicates that males are more aware of food hygiene safety than females. On the other hand, females responded that they checked the expiration date (4.11, 4.40) and stored food according to characteristics (4.08, 4.30) than males, wash their hands after using the toilet(4.23 4.53) than males. This suggests that females were more aware of food hygiene attitudes and personal hygiene control than males. According to this study, college students" awareness of food hygiene safety and attitude, personal hygiene control showed a gender gap. Males had higher food hygiene safety awareness than females, but their awareness of food hygiene attitudes and personal hygiene control was lower. This suggests that differentiated food hygiene safety education is needed considering these gender differences.

한식당 메뉴가격이 고객 서비스와 고객만족에 미치는 영향 연구

조춘봉(Cho Chun Bong),이서형(Lee Seo Hyung),채병숙(Chae Byoung Sook) 한국외식경영학회 2009 외식경영연구 Vol.12 No.5

To enhance satisfaction of dining out through acceptance and perception of proper prices we need to activate price differentiation strategy, which enable customer to select differentiated facility and service according to their economic situation and value, and service quality program as well. This study is about dining out menu price which influence on customer service and customer satisfaction. This study shows, First. proper price according to taste and quality of food, facility and service and personal bill for each customer and price flexibility, such as discount benefit, influences on human service, including trust in service member and consistency, and physical service. Second, Perfect, and trust service to fulfill customer satisfaction through professional knowledge and flexibility and standard and immediate tender service with consistency in case of emergency influence positive meaning on the physical service. Third, human service and physical service, which consist of proper and flexibility, influence on customer satisfaction.