기장 향토 음식의 조리표준화 연구(제1보) -멸치찌개, 갈치찌개, 매집찜-

김소미,임지애,김현숙 (사)한국조리학회 2007 한국조리학회지 Vol.13 No.3

본 연구는 기장 지역의 향토음식을 발굴하여 체계적으로 보존하고 누구나 손쉽게 조리할 수 있는 표준조리법을 제시함으로써 향토음식의 관광 상품화에 도움이 되고자 하였다. 2000년부터 3년간 기장농업기술센터에서 선정한 기장 향토음식 표준조리법 개발 대상 음식인 멸치찌개, 갈치찌개, 매집찜, 미역설치, 몰설치, 섞박지, 기장 우묵 등 7종류 중에서 멸치찌개, 갈치찌개, 매집찜에 대한 실험조리 및 관능검사를 실시하여 조리법을 표준화하고 영양성분을 분석하였다. 1. 멸치찌개의 경우 실험에 사용된 부재료로는 배추시래기와 무를 첨가시켰는데, 그 중 무를 첨가한 경우 선호도가 높았고, 재래식 된

글로벌 호텔 주방에서의 푸드 테크 기술 적용 필요성에 관한 연구: 조리 종사원을 중심으로

김병필,김주희,임상택,이상묵 (사)한국조리학회 2025 한국조리학회지 Vol.31 No.10

This study examines the impact of food tech familiarity on job passion, job satisfaction, and long-term retention intention among global hotel kitchen chefs, highlighting the necessity of food tech implementation in enhancing workplace dynamics. The survey was conducted online, targeting 350 chefs from global hotels nationwide. Among the responses, 301 participants were employed for statistical analysis. SPSS 25.0 and AMOS 25.0 statistical programs were utilized to perform internal consistency checks and structural validity verification. Through hypothesis testing, the results reveal that food tech familiarity significantly and positively influences job passion (t=5.754, p<0.001) and long-term retention intention (t=2.044, p<0.05), but not job satisfaction. Job passion significantly affects job satisfaction (t=14.341, p<0.001) and long-term retention intention (t=6.334, p<0.001), while job satisfaction does not significantly impact long-term retention intention. These findings underscore the academic significance of exploring food tech's role in human resource management within the hospitality industry, offering practical implications for hotels to enhance employee training and organizational culture to boost job passion and retention. However, the study's focus on deluxe hotel chefs and limited consideration of other influencing factors suggest the need for broader, more comprehensive future research.

조리실습 교육서비스 품질이 학생만족 및 이탈의도에 미치는 영향에 관한 연구: 외식조리 4년제 학생을 중심으로

김정수 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.10

This study is aimed at identifying the effects of culinary education service quality on students’ satisfaction and switching intention. To achieve this, a structural equation model was applied to culinary students in Seoul and Gyeonggi Province. As a result of this study, it was found that the culinary practice education service quality of students majoring in foodservice and culinary art had a positive effect on student satisfaction and departure intention. Sepcifically, this study identified that the higher tangibility, empathy, and reliability of the educational service quality have significantly influence on satisfaction, and satisfied students have a significantly negative (−) effect on the intention to leave. Therefore, the results suggests that it is necessary to approach marketing concepts such as quality of education service and student satisfaction from a student focused position, and improve the educational environment to provide differentiated educational services in universities. In addition, university needs to make an effort to improve student satisfaction through well developed education program and enviornment for students majoring in foodservice and culinary art.

호텔조리종사자의 직무스트레스가 직무만족과 조직몰입에 미치는 영향

김대환,조용범 (사)한국조리학회 2021 한국조리학회지 Vol.27 No.7

The purpose of this study is to investigate the effect of job stress of hotel culinary employee on job satisfaction and organizational commitment. In order to achieve the purpose of the study, frequency analysis, factor analysis, reliability analysis and multiple regression analysis were conducted and 233 respondents were used as final analysis data. The result of first hypothesis test shown that the job stress of a hotel culinary employee effect on job satisfaction. The reusult of second hypothesis test shown that the job satisfaction of hotel culinary employee had a significant effect on organizational commitment. In the third hypothesis test found that the job stress of hotel culinary employee did not have a significant effect on the organizational commitment. This study analyzed how the job stress of hotel culinary employees affects job satisfaction and organizational commitment. Based on these results, useful information was provided to set the direction for job stress, job satisfaction, and organizational commitment especially for hotel culinary employees.

중국 내 글로벌 커피전문점에 대한 고객충성도의 결정요인에 관한 연구: IPA 기법에 기반을 둔 한국과 미국 선도 기업 간 고객 전략의 비교 연구

이형주 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.1

The purpose of this study is to analyze the relationship between important attributes, satisfaction, loyalty, cultural proximity and the moderating effect of national image in using Chinese coffee shops (Korea/USA) in China. We surveyed businessmen and college students mainly in the first metropolis. Data collection was carried out from January 12th to February 20th, 2016. And 478 copies of the questionnaire were distributed. Only 323 copies were used for the empirical analysis. The results of the analysis is the first, there is a significant difference in the attributes and satisfaction of Chinese consumers in using global coffee shops (Korea/USA). Second, non core attributes(physical environment, employee service) have a significant effect on satisfaction in Korean coffee shop. In addition, non core attributes(brand) have a significant effect on satisfaction in US coffee shop. Third, satisfaction of coffee shop(Korea/USA) has a significant effect on loyalty. Fourth, only the empirical proximity of Korea has a moderating effect between employee service and satisfaction. Only Korean culture and national image have a moderating effect between satisfaction and loyalty. Fifth, only the psychological proximity of the US showed a moderating effect between the side menu and satisfaction, and only the US 's empirical proximity showed a moderating effect between employee service and satisfaction.

즉석조리식품에 대한 소비자의 구매동기, 소비가치, 고객행동 연구

권주빈,정유경 (사)한국조리학회 2024 한국조리학회지 Vol.30 No.4

The purpose of this study is to identify the main factors of ready-to-heat purchase motivation and consumption value, which are constantly increasing among the detailed types of home convenience meals and to identify the impact relationship between continuous purchase intention. To this end, an online survey was conducted on consumers in their 20s and 60s who have purchased ready-to-heat from June 15 to June 29, 2023, and the final 314 responses were used for analysis. The study found that consumers who buy products for convenient reasons feel functional consumption value, and consumers who buy products for economic motivation feel more emotional consumption value. In addition, as the ready-to-heat purchase economic and convenient purchase motivation and consumption functional and emotional consumption value that consumers want to purchase increases, continuous purchase intention increases. These results are meaningful in that they provide an opportunity to predict and leverage real impact by considering ready-to-heat buying motivation and consumption value together.

뉴실버세대 여성의 음식선택성향, 긍정적 조리태도, 가정조리 만족도 간의 관계 연구

정서영,윤지영 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.1

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SD법에 의한 한국, 일본, 중국, 서양 각 요리에 대한 개념의 일본인과 한국인의 비교 분석

김정은 (사)한국조리학회 2006 한국조리학회지 Vol.12 No.1

20~22세의 일본인 여자 학생, 한국인 여자 학생을 대상으로 SD법과 인자 분석 법에 의하여 일본, 한국, 서양의 각 일상 생활의 개념을 추출하여, 각각의 개념을 바탕으로 하여, 젊은이 계층의 식사에 있어서의 자국, 타국의 요리에 대한 개념을

기본심리 욕구가 학습몰입과 학습 만족도에 미치는 영향에 관한 연구: 조리 실습 교육수강생을 중심으로

김금옥,이종호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.8

In order to achieve the purpose of this study, from January 21, 2022 to February 20, 2022, 378 students who have taken or are taking courses in culinary schools, culinary vocational schools, specialized high schools, and junior colleges in the Busan area were targeted. For the analysis method, frequency analysis, exploratory factor analysis and reliability analysis, correlation analysis, and regression analysis were performed using the SPSS 23.0 statistical package program. As a result of the analysis, multiple regression of sub-factors of basic psychological needs (need for autonomy, competence, need for relationship) as independent variables, behavioral immersion, emotional immersion, and cognitive immersion, which are sub-factors of learning immersion, as dependent variables. As a result of the analysis, it was possible to confirm a significant causal relationship in all factors except for the relationship between the need for autonomy and emotional immersion. And the sub-factors of learning immersion (behavioral immersion, emotional immersion, cognitive immersion) of cooking practice education were found to have a significant influence on learning satisfaction. As the implications of the study, it suggests that students who have positive intimacy with others can immerse themselves in cooking classes by making their own decisions without being forced into cooking practice if they have a high influence on the need for relationships. It is hoped that further studies will be continued by supplementing the limitations of this study in the future.

직무착근도가 조직몰입과 고객지향성에 미치는 영향: 호텔 조리종사원을 중심으로

유정완,백종온 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.10

This study was conducted to verify how the degree of job embeddedness affects organizational commitment and customer orientation for hotel culinary employees. In order to verify the conceived research hypothesis, a total of 317 questionnaires from the first-class hotel in Seoul were employed for empirical analysis excluding 13 of the unscrupulous respondents. Statistical analysis was performed using the SPSS 20.0 program, and frequency analysis was performed to examine the demographic characteristics of the data. In addition, factor analysis, reliability analysis, and correlation analysis were performed to confirm the reliability and validity of variables, and the hypothesis was verified through regression analysis. The hypothesis test results are as follows. First, it was found that sacrifice among job embeddedness had a negative effect on organizational commitment, and fit was found to have a positive effect on organizational commitment, but link was not statistically significant. Second, organizational commitment had a positive effect on customer orientation. Third, sacrifice, fit, and link among job embeddedness had a significantly positive effect on customer orientation. Based on these founding, curren study will contribute to provide special and impressive human services for organizational commitment as well as provide a variety of customer-oriented services.