식품안정성 수준에 따른 한국 국민의 건강행태 및 식습관 조사

남형경 (사)한국조리학회 2024 한국조리학회지 Vol.30 No.4

This study, conducted from 2019 to 2021 as part of the National Health and Nutrition Examination Survey, targeted a cohort of 17,817 participants. The primary objective was to discern factors influencing food security levels. According to the research findings, an escalation in food insecurity was associated with an increase in average age and a decrease in educational attainment, impacting both occupational choices and educational opportunities. Additionally, individuals experiencing food insecurity reported various health issues, such as physical discomfort and inadequate access to medical services, with these problems showing correlations with economic factors and an increased incidence of conditions like hypertriglyceridemia. Moreover, the study revealed significant associations between food insecurity and mental health, evidenced by heightened stress levels, consecutive depressive symptoms, and contemplation of suicide. In the exploration of physical activity and body composition characteristics, heightened food insecurity correlated with an expanded waist circumference and reduced physical activity, highlighting a prioritization of nutritional intake over exercise among this demographic. Regarding dietary habits, the study noted a diminishing trend in the frequency of dining out as food insecurity intensified. In conclusion, this research underscores the necessity for comprehensive public health programs tailored to individuals with lower food security levels, considering economic conditions and dietary habits.

조리사의 환경의식과 친환경태도가 식품안전추구행동에 미치는 영향

이종호 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

Rapid economic growth brought material affluence and convenience, but it also has caused a negative issue, such as environmental damage. Therefore, this research holds the purpose of grasping structural influencing relationship of environmental awareness of cook, which is taking an important role in food safety among workers in hotel restaurants with eco-friendly attitude and food safety pursuit behavior. To achieve the purpose, collected materials were tested for the fidelity, organic causation and control effect, using Structural Equation Modeling for frequency analysis, confirmatory factor analysis, credibility analysis and hypothesis testing with SPSS (V23.0) and AMOS (V21.0) programs. Environmental awareness of hotel cook has causation with eco-friendly attitude, and the attitude has meaningful causation with food safety pursuit behavior. That is, it proved that cooks are taking care of their job carefully from the pre-cooking stage while most of people ignore the storing stage. The result shows not only hotel's own training session, cook's level of consciousness on the food safety and they are working with high sense of responsibility. The limitation of this research is that it only conducted with cooks of deluxe hotels in Busan, and it could not include various variables about environmental awareness. Therefore, it is expected that the lacking contents to be dealt by a follow-up study.

뇌 학습 기반 적용한 조리능력 평가도구 관련 기초 연구

이정애 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5

Brain-based learning assessment should be applied to the culinary education class, so the present study aims to develop the assessment of creativity education to develop an evaluation of originality education in culinary education. The evaluation using the brain-based learning principle was applied to the cooking education evaluation in four components(change, diversity, interaction, principle of association). The resulting principles are derived from the assessment component of creativity culinary(interaction principle of cooperation, association principle for purpose, change principle of originality, diversity principle for aesthetics). Results reveal that professors need to apply not only teaching methods that focus on active learning processes, but also brain-based teaching assessment methods that help students develop meaning. These results will be helpful in designing and implementing appropriate brain-based educational programs in culinary education. In addition, the educational effect will be further enhanced if the cooking activity teaching, and learning method of the cooking ability approach is applied by the systematic evaluation of the brain learning base.

호텔기업의 일과 삶의 균형 조직문화와 조리종사원의 일과 삶의 균형의 관계에서 성별의 조절효과

나태균 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.5

The purpose of this study is to analyze the moderating effect of gender on the relationship between work-life balance organizational culture of hotel and work-life balance(WLB) of culinary staffs. For this purpose, a survey was conducted for culinary staffs working in deluxe hotels located in Seoul and 259 questionnaires were used for empirical analysis, hierarchical regression analysis, and to verify moderating effect using SPSS 18.0. The results of the study are as follows. First, among the WLB organizational culture factors, company`s willingness for WLB, ease of use of WLB programs, boss`s consideration to WLB, and material support of colleagues to WLB had a positive effect on WLB of culinary staffs. But empathetic communication with colleagues did not have a statistically significant effect on WLB of culinary staffs. Second, gender of culinary staffs had a moderation effect on the relationships between WLB organizational culture and WLB of culinary staffs. These results indicate that as ease of use of WLB programs, material support of colleagues to WLB, company`s willingness for WLB increases, the WLB of male culinary staffs increases more than WLB of female culinary staffs. Therefore, hotel executives and managers should develop a variety of programs to improve the WLB of culinary staffs. In particular, it is necessary to change the organizational culture for the WLB of female culinary staffs.

호텔조리사의 조직문화유형과 혁신행동 관계에 라포의 매개효과

박정섭,전장철,권기완 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

The purpose of this study was to examine the mediating effects of rapport on the relationship between type of organizational culture and innovative behavior of hotel chefs. In order to accomplish the research purpose, data were collected from 202 chefs working at five-star hotels located in Gwangju and Jeonnam areas, and SPSS 22.0 Program was used to conduct frequency analysis, reliability analysis, exploratory factor analysis, regression analysis and mediation effect analysis. The results of the study were as follows. Firstly, it was found that innovative behaviors of hotel chefs are significantly affected by three types of organizational culture: rational culture, consensual culture, and developmental culture. Secondly, it was found that rational and consensual culture have significant effect on rapport. Thirdly, it was found that better-formed rapport in hotel chefs significantly remarkably influences their innovative behavior. Fourthly, the study results revealed that rapport has a mediating effect on the relationship between type of organizational culture and innovative behavior of hotel chefs. Thus, in order to induce voluntary innovative behaviors from building rapport in the hotel organization, it is necessary to develop and implement effective strategies which will form a work environment where chefs can freely engage in mutual exchanges and build trust with one another.

조리교육과정에 요구되는 직업기초능력과 역량에 관한 연구

김태현,김태희 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS’s basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS’s basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.

확장된 계획행동이론을 활용한 TV요리프로그램 시청자의 조리행동의도와 외식행동의도에 관한 연구: 정보전달형 TV요리프로그램을 중심으로

이승후,김학선,이종호 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.7

TV cooking programs have been broadcast in various formats, including entertainment, drama and information delivery. These situation serves as a vital part of the cooking and dining industry, which has been suffering from economic stagnation, problems with government policies such as the Kim Young-ran Act and the rise of the minimum wage. Therefore, in this study, the extended theory of planned behavior is used to identify the behavior of the viewers of the TV cooking program, present the direction of development of the program, and predict the future dining industry to present measures to cope with the crisis. A total of 485 copies of the research method were collected during the month of February 2019. Frequency analysis, correlation analysis, positive factor analysis and structural equation model analysis were performed using the SPS25.0 and AMOS23.0 programs. The results showed that TV cooking programs had a high level of satisfaction with less advertising content or exaggerated content, and it has positive effect on eating out and cooking behavior. In addition, gender-specific control effectiveness tests indicate that male and female viewers have different perspectives and behaviors, and it is necessary to organize programs based on gender-friendly time zones for organizing TV cooking programs.

빅데이터를 활용한 “조리학원”의 의미연결망 분석에 관한 연구

이승후,김학선 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.3

In this study, Big Data was used to collect the information related to 'Cooking Academy' keywords. After collecting all the data, we calculated the frequency through the text mining and selected the main words for future data analysis. Data collection was conducted from Google Web and News during the period from January 1, 2013 to December 31, 2017. The selected 64 words were analyzed by using UCINET 6.0 program, and the analysis results were visualized with NetDraw in order to present the relationship of main words. As a result, it was found that the most important goal for the students from cooking school is to work as a cook, likewise to have practical classes. In addition, we obtained the result that SNS marketing system that the social sites, such as Facebook, Twitter, and Instagram are actively utilized as a marketing strategy of the institute. Therefore, the results can be helpful in searching for the method of utilizing big data and can bring brand-new ideas for the follow-up studies. In practical terms, it will be remarkable material about the future marketing directions and various programs that are improved by the detailed curriculums through semantic network of cooking school by using big data.

호텔조리사가 인지한 리더의 임파워링 리더십이 자기효능감 및 조직시민행동에 미치는 영향 연구

나용근,김영중 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.7

This study was analyzed to identify the effect of hotel chef's empowering leadership on organizational citizenship behavior through self-efficacy. In addition, present study verified the effect of hotel chefs' self-efficacy on organizational citizenship behavior. Through this, the purpose of this study was identified that the mechanism of the impact of empowering leadership on organizational citizenship behavior and the characteristic factors that can affect the behavior of members. The research hypothesis was established with a focus on prior studies on empowering leadership, self-efficacy, and organizational citizenship behavior. The results of these studies were confirmed the mechanisms necessary to verify the impact between empowering leadership, self-efficacy, and the organizational behavior among hotel chefs. In addition, in order to encourage hotel cooks' organizational citizenship behavior, the manager of the cooking department should be interested in the organizational citizenship behavior of hotel chefs through empowering leadership. Lastly, the empowering leadership of the leader is to enhance the self-efficacy of the hotel chef according to the personal characteristics of the hotel chef. In sum, current study will contribute to enhance the self-efficacy of the hotel chef according to the personal characteristics especially for the hotel chefs.

한국문화에 기반한 호텔인적자원관리와 직원 결과(Employee Outcomes)의 관계에 관한 연구

이연우 (사)한국조리학회 2017 한국조리학회지 Vol.23 No.8

Most countries have their own culture that presents different types of behaviour. The employees’ specific ways of working, according to each country, influence its organisation, thus cultural differences have become an essential issue in operating management. Therefore, this study explored how the different cultures based on Hofstede’s paradigm interact within the specific Korean context. This study examined how cultural related HRM practices were enacted in the Korean hotel industry, how the frameworks of Hofstede’s model impact the employee outcomes, including the concept of organisational justice. This study followed a quantitative approach which relied on a positivist paradigm to evaluate the different HRM practices at hotel workplaces with the view of employees. This study gathered a survey on 601 hotel employees in the deluxe sector. The analysis of quantitative data was undertaken using SPSS version 23.0 software and AMOS 23.0 to achieve the research aim for the study. This study contributes new findings to the research literature. The results of this study showed how Confucianism also plays a predominant role in understanding Korean culture, more than the Hofstede’s original four dimensions of culture.