호텔외식산업관련 실습강좌 교육품질 평가 척도 개발

• 영문명: A Scale for Measuring Quality of Practical Class in Hotel & Food-service Industry
• 발행기관: 한국관광학회
• 저자명: 전병길
• 간행물 정보: 『관광학연구』제30권 제5호, 71~89쪽, 전체 19쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2006.10.31

영문 초록

This study has been attempted to develop a scale for measuring quality of practical class in hotel & food-service education. In order to develop customer-oriented evaluation scales, plenty of service marketing researches have been applied on this piece. The scales are discriminated from former education service quality scales, in that quality process and quality outcome have been equally considered. Also, this study reports the procedure of developing a scale for measuring quality of practical class. First, the authors reviewed basic articles in the field of service marketing, especially service quality theory. Second, four steps of empirical efforts (Field observation, Focus group interview, Item evaluation by discriminated group and statistical analysis) are conducted. As a result, a scale for measuring quality of practical class, consisting of 19 items (3 dimensions: educational environment, educational process, and educational performance), has been developed. The implications of the result are discussed, and ideas for future work are also suggested.

목차

I. 서론

II. 연구의 내용과 방법

III. 결론

참고문헌

키워드

실습교육품질평가 척도개발 교육환경 교육과정 교육성과 Scale for measuring quality of practical class Scale development Educational environment Educational process Educational performance