조리교육기관의 서비스품질이 교육만족에 미치는 영향

• 영문명: The Effect of Service Quality of Culinary Education Institute on Educational Satisfaction: By the moderating effect of the educational program
• 발행기관: 관광경영학회
• 저자명: 이동숙 김경자
• 간행물 정보: 『관광경영연구』제23권 제5호, 939~958쪽, 전체 20쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2019.09.30

영문 초록

The purpose of the study is to investigate the effect of the quality of education service on the education satisfaction of the cooking education as the moderating effet of education program. 337 students the course of tomorrow's learning at a cooking education institute in seoul and Gyeonggi Province were analyzed. It was analyzed that the quality of teachers and the physical education environment among education service quality (teacher quality, physical education environment, education service) have a significant effect on education satisfaction, whereas education service has no significant effect on the satisfaction of education. In addition, there is a significant positive moderating effect on education services in terms of the impact of education programs on education satisfaction, but there is a negative moderating effect on teachers' qualifications. However, it was analyzed that there was no moderating effect in the physical education environment. The implications of the study can be further enhanced by providing education programs that are diverse, creative and appropriate for student needs with education services.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구방법

Ⅳ. 성과분석

Ⅴ. 결 론

참고문헌

키워드

Cooking Education Institution Quality of Service Educational Satisfaction Education Program