Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effects of Internship Program Satisfaction on the Career Decisions of Culinary Major Students

산학실습에 대한 만족이 조리학전공 대학생들의 진로결정에 미치는 영향

  • 황현주 (세종호텔) ;
  • 허경숙 (세종대학교 호텔관광대학 외식경영학과) ;
  • 정유경 (세종대학교 호텔관광대학 외식경영학과)
  • Published : 2006.10.31
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Abstract

The purpose of this study was investigate the effects of internship program particularly how the satisfaction with the internship program affects the students’ career decisions. Culinary major students at 5 different two-year colleges in Seoul and Kyunggi-do participated in this study. Out of 500 questionnaires, 415 were analysed using SPSS 13.0 and descriptive analysis, factor analysis, reliability analysis, chi-square, t-test, ANOVA, and multiple regression analysis were used. Based on conducting factor analysis results, the satisfaction measurement was classified into 4 factors: constructs, contents, benefit, environments and communication. Cronbach’s alpha was calculated for the reliability of the survey instrument. Two-thirds of the students (66.9%) answered that the internship program had helped them to decide their career. Particularly, constructs and contents of the internship program presented statistically significance to the career path. Based on the satisfaction level, students in high level wanted to be chefs while those in low level wanted to leave to other jobs. The overall satisfaction with the internship program differed according to the time of internship, internship duration, and place of internship.

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