비대면 조리 실습 교육 수업의 서비스품질이 학습몰입과 자기효능감에 미치는 영향 = The Impact of Service Quality in Remote Culinary Practical Training on Learning Immersion and Self-Efficacy

다국어 초록 (Multilingual Abstract)

The purpose of this study is to find out the impact of students receiving non-face-to-face culinary practice education on learning immersion and self-efficacy according to the quality of service of the class. Therefore, this study confirms the learning immersion and self-efficacy of students who have experienced non-face-to-face culinary practice education, and analyzes students’ self-efficacy through an empirical survey on the quality of non-face-to-face culinary practice education. We provide face-to-face culinary practice education services and identify learners who have completed non-face-to-face culinary practice training. The results of the empirical analysis of this study are summarized as follows. As a result of hypothesis analysis, first of all, it was found that the service quality of non-face-to-face culinary practice education classes affects ‘learning immersion’ with ‘reliability’, ‘sympathy’, ‘reactivity’, and ‘formity’. The analysis results of the second hypothesis showed a positive effect on ‘self-efficacy’ in all factors of service quality in non-face-to-face culinary practice education classes. Analysis of Hypothesis 3 showed that ‘learning immersion’ has a positive effect on ‘self-efficacy’. Taken together, it was found that the immersion of non-face-to-face culinary practice education students is an important factor in their self-efficacy. Through this, the increase in learning immersion and self-efficacy will have a positive impact on the effective learning effect through non-face-to-face culinary practice education classes. Therefore, it is necessary to consider students’ learning immersion and self-efficacy, and focus on maximizing the learning effect through the service quality of non-face-to-face culinary practice education classes.