조리교육의 서비스품질이 교육만족 및 행동의도에 미치는 영향

• 영문명: The Effects of Service Quality of Cooking Education on Educational Satisfaction and Behavioral Intention: Moderating Effect of Instructor Qualities
• 발행기관: 한국외식경영학회
• 저자명: 이동숙(Lee, Dong-Sook) 김경자(Kim, Kyung-Ja)
• 간행물 정보: 『외식경영연구』23권 1호, 7~26쪽, 전체 20쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2020.02.28

영문 초록

The purpose of this study is to investigate the effect of the quality of education service on the educational satisfaction and behavioral intention of the cooking education as the controlling variables of the instructor 337 students were analyzed. Educational service quality (education contents, education service) has a significant positive effect on satisfaction of education, and education contents have more influence than education service. In addition, it was confirmed that the higher the satisfaction level of education, the more positive the behavior is expressed. It is suggested that the qualities of instructors should be the first priority to improve the qualities of instructors in the educational institutes by analyzing the qualitative adjustment effect of education contents and education service.

목차

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구 방법

Ⅳ. 분석 방법

Ⅴ. 결론

참고문헌

키워드

Cooking education Quality of Service Education Satisfaction Adegree of behavior Instructor Qualities