외식산업 사회교육 프로그램 만족도와 선호도에 관한 탐색적 연구

• 영문명: A Study on the Preference and Satisfaction Levels of the Social Training Program in Dining Industry
• 발행기관: 한국외식경영학회
• 저자명: 김우곤(Kim Woo Gon) 유영진(Yoo Young Jin)
• 간행물 정보: 『외식경영연구』2권 1호, 195~214쪽, 전체 19쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.06.30

영문 초록

The propose of this study was to identify the problems of the social training program and to suggest the improving methods by analyzing the preference level and the satisfaction level of the social training program in dining industry while investigating the current statuses of the dining industry in Korea and the social training program at Korean colleges. A total of 338 valid responses ware analyzed after 15 questionnaires out of the total of 353 questionnaires collected did not meet the basic requirements for one month. In order to analyze the collected valid responses, SPSS / WIN 7.5 package program was utilized to employ the frequency analysis, the regression analysis, ANOVA, etc. In terms of the satisfaction level of the social training program in dining industry, the most influential factors were identified as the college social training centers, followed by private cooking schools in order; in terms of the preference level of the organizing body of each social training program, college professors, executive officers of social organization, and concurrent professors with practical experiences were identified as the most influential in order. In terms of the preference level of the training methods, the lecture was most influential.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 실증조사

Ⅳ. 결론

참고문헌

ABSTRACT