직업전문학교 학생의 위생지식 및 위생관리내용 중요도 인식에 관한 평가

• 영문명: Evaluation for Importance of Sanitary Knowledge and Practice contents by Culinary Arts Majors on Credit Bank with Vocational Schools
• 발행기관: 한국식공간학회
• 저자명: 윤경숙(Kyung Suk Yun)
• 간행물 정보: 『식공간융합연구』식공간연구 8권 1호, 53~70쪽, 전체 18쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

This study was conducted to evaluate importance for sanitary knowledge and practice contents toward the students 307, who majored culinary arts in vocational schools which operated credit bank system. On the questionnaire, items include information acquisition behavior about food and safety, sanitary education, knowledge and sanitary practice contents. The results can be summarized as follows. Many respondents were concerned about food hygiene and safety and gained information from the internet like blogs or minihomepages. Most respondents (75%) required necessity of education for food hygiene and safety and 52.0% of the respondents had education about sanitation. The level of sanitary knowledge was from 29.0% to 89.6% with the average mark of 62.1% (4.97/8). The areas of need for more education were preparation (54.1%), cooking (29.6%) and holdingㆍsetup&package (29.0%). The average score of sanitary practice contents was 4.16, which meant that the respondents considered them very important. In order to effectively study sanitary knowledge and practice contents for students who majored culinary arts in vocational schools, a better understanding of their awareness and mandatory sanitary education was required.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 결과 및 고찰

Ⅴ. 요약 및 결론

참고문헌

키워드

Food Hygiene & Safety Sanitary Knowledge Sanitary Practice Contents Majored Culinary Arts Vocational Schools