조리학 전공 대학생들의 산학실습 현황에 관한 연구

• 영문명: Present Situation of Internship Program for the Undergraduate Students Majoring in Culinary Studies
• 발행기관: 한국외식경영학회
• 저자명: 정효선(Jung Hyo Sun) 서경화(Seo Kyung Hwa) 윤혜현(Yoon Hye Hyun)
• 간행물 정보: 『외식경영연구』7권 3호, 65~86쪽, 전체 22쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.12.31

영문 초록

The purpose of this study was to investigate present situation and overall satisfaction of internship program in culinary studies. 50.9% of the students were satisfied with present internship program and more university students were satisfied than college students. Students were most satisfied with 'various field experience; but most unsatisfied with 'simple duty-oriented training: 49.5% of the students answered they would take the training again. 42.8% students recommended internship program to others. Regression analysis showed that both intention of training participation and recommendation influenced significantly(p＜0.01) to overall satisfaction. Eight to nine hours of working and training payment of 60,000~00,000 won were the most frequent cases. Students expected payment of 210,000~00,000 won for working, and 2 month of training period. 76.7% of students responded that internship program is necessary in the process of professional culinary education and 65.2% answer that the classes in university are helpful for internship program

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 결과분석

Ⅴ. 결론 및 시사점

참고문헌

키워드

Circumstances Internship program Students majoring in culinary studies