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.

스타벅스 커피전문점의 한국과 미국 소비자 충성도의 선행요인에 대한 연구

문준호,송명근 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10

Coffee service is globally growing market domain, and it appears as similar manner in the Korean market. Coffee service becomes more popular in the food service domain, and it causes more competition. In this condition, it is essential to understand the consumer characteristics. Hence, the purpose of this research is to examine the determinants of revisit intention and recommendation in the coffee service domain. This research chooses Starbucks as the research domain. This study has four explanatory attributes to account for revisit intention and recommendation. The elements include price fairness, taste, waiting, and brand awareness. This research collected the data using survey. The survey participants are domestic and American consumers, which aims to enhance the generalizability of research outcomes. This study has 395 observations for the data analysis. This study uses statistical tools for the data analysis, and these are frequency analysis, correlation, and exploratory factor analysis, reliability test, and multiple regression analysis. Considering results, the price fairness, taste, and brand awareness are positively associated with both revisit intention and recommendation with significance. However, the waiting time is only negatively associated with revisit intention with significance. Additionally, this research presented the difference between Korean and American Starbucks consumers with regard to the loyalty.

조리교육 서비스품질과 교육기관이미지가 교육만족도, 충성도 및 행동의도에 미치는 영향

허영주,윤혜현 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.7

The purpose of this study is to understand how the quality of the culinary education service of the private education institution and the image of the educational institution affect the educational satisfaction, loyalty, and behavioral intention among students. In addition, present study conducted to analyze whether mentoring has a moderating effect on the relationships among variables. A self-written questionnaire was distributed 360 respondents, and SPSS 20.0 version was used for the statistical analysis. Analytical methods such as frequency analysis, factor analysis, reliability analysis, multiple regression analysis, and hierarchical (control) regression analysis were used to confirm the general characteristics of the respondents and relationships among variables. As a result of verifying the hypothesis, it was found that the hypothesis and the directionality of this study partially coincide. In the case of the three components of the image of a private culinary education institution, fame, stature, and pride all appeared to have a positive effect on educational satisfaction. Furthermore, education satisfaction, loyalty, and behavioral intentions were positively correlated.

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.

한국 성인의 시판 주식류 섭취 현황: 국민건강영양조사 2010~2014년 데이터를 중심으로

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

The purpose of this study was to investigate the nutrient intake status and factors affecting the consumption of commercial staple food for Korean adults using the Korean National Health and Nutrition Examination Survey data from 2010 to 2014. As a result of analyzing the frequency of consumption of commercial staple food, in 27.578 subjects, 75.5% of them did not eat it once a day, 21.7% of the subjects consumed once a day, and more than two times showed 2.8%. According to the results of age, the higher the age, the higher the rate of not consuming commercial staple food, and the lower the age, the higher the rate of consumption of commercial staple food(p<0.0001). In addition, the rate of consumption of commercial staple food was higher in cities than in rural areas. The higher the education level, the higher the proportion of commercial staple food. The intake of rice, noodles, and bread increased significantly as the frequency of consumption of commercial staple foods increased. Protein, fat, riboflavin, and niacin showed significant differences with increasing frequency of commercial staple food in nutrient intakes(p<0.0001). As the number of commercial staple food increased, the intake of grains, egg products, milk and dairy products, beverages and other food groups increased and the consumption of vegetables decreased significantly.

한국 전통재래식 간장과 개량식 간장의 이화학적 품질 특성 및 항산화 활성 비교

장경태,이인숙,유수인 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.5

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대학생의 조리실습교육품질이 교육만족도에 미치는 영향: 호텔조리․제과제빵 전공자를 중심으로

강경구,이종호 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10

The purpose of this study is to investigate whether there is a positive correlation among the quality of cooking practice, the satisfaction of cooking, and baking students' education. A multiple regression analysis was conducted on 237 college students in Busan using SPSS 20.0. As a result, the instructor and the indoor environment are different in the hotel cooking department and confectionery baking majors, but there is no difference in contents of education. It is believed that there is no difference. This results identified the education contents of the college students by their majors are systematically and variously specialized in accordance with the majors. In addition, educational institutions and educational contents influenced the convenience of instructors. However, the indoor environment had no significant effect and it was partially adopted. This study will contribute to improve the indoor environment which does not affect the educational satisfaction of the students, cooking practice training, air conditioner, ventilation facility, educational facility and so on.

유튜브이용 동기가 교육만족도, 학업성취도 및 지속이용의도에 미치는 영향

박선화,최수용,이종호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.3

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빅데이터 분석을 통한 한국과 미국의 스타벅스 비교 분석

조아라,김학선 (사)한국조리학회 2017 한국조리학회지 Vol.23 No.8

The purpose of this study was to compare the Starbucks in South Korea with Starbucks in U.S.A through the semantic network analysis of big data by collecting online data with SCTM(Smart Crawling & Text Mining) program which was developed by big data research institute at Kyungsung University, a data collecting and processing program. The data collection period was from January 1st 2014 to December 7th 2017, and packaged Netdraw along with UCINET 6.0 were utilized for data analysis and visualization. After performing CONCOR(convergence of iterated correlation) analysis and centrality analysis, this study illustrated the current characteristics of Starbucks for Korea and U.S.A reflected by the social network and the differences between Korea and U.S.A. Since the Starbucks was greatly developed, especially in Korea. this study also was supposed to provide significant and social-network oriented suggestions for Starbucks USA, Starbucks Korea and also the whole coffee industry. Also this study revealed that big data analytics can generate new insights into variables that have been extensively studied in existing hospitality literature. In addition, implications for theory and practice as well as directions for future research are discussed.

거주 지역에 따른 한국 노인의 초가공식품 섭취와 영양상태 및 심혈관 질환 위험 지수

김미성,김현영 (사)한국조리학회 2025 한국조리학회지 Vol.31 No.1

- We analyzed the relationships between ultra-processed food (UPF) consumption, nutrient intake, and cardiovascular disease (CVD) risk indices among adults aged 65 years and older, based on residential areas. Data from the 8th Korean National Health and Nutrition Examination Survey (2019-2021)were analyzed,including 3,640 adults (2,563 in the urban areas and 1,077 in the rural areas). UPF consumption was categorized using the NOVA classification system, Nutrient intake levels, nutrient quality indices, and CVD risk indices were assessed using complex sample. In both areas, the group with higher dietary UPF intake exhibited increased smoking and monthly alcohol consumption rates. In both areas, fat, saturated fat, and sugar intake levels were significantly higher in the group with the highest UPF consumption than in the group with the lowest UPF consumption. Notably, the CVD risk index was significantly higher in Group 3 than in Group 1 and among adults residing in rural areas. This study highlights the variation in the effects of UPF consumption on nutrient intake status, and CVD risk indices by residential area, especially for adults residing in rural areas with high UPF consumption. These results highlight the importance of tailored nutrition and health management programs to address regional disparities and to improve quality of life for older.