한국조리학회지 (Culinary science and hospitality research)

  • 제20권5호
  • /
  • Pages.76-83
  • /
  • 2014
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

The Effects of Education Service Quality on Learning Outcome in the Culinary Education Facility: Application of IPA

  • Lee, Ka-Hi (Dept. of Culinary & Food Service Management, Graduate School, Kyung Hee University) ;
  • Lee, Sun-Lyung (Dept. of Hotel & Tourism Management, Woo Song University) ;
  • Namkung, Young (College of Hotel & Tourism Management, Kyung Hee University)
  • 투고 : 2014.08.11
  • 심사 : 2014.10.20
  • 발행 : 2014.10.31
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초록

This article examines the effects of education service quality of culinary education facility on the learning outcome. For this, items for figuring out the relation between education service quality and the learning outcomes has been deducted through IPA regarding education service quality. Further, the factors of education service, which is for verifying the effects of relevant experiences (culinary certificate) have been examined according to advanced studies. Self administered questionnaires have been prepared by 231 samples in total and the collected data have been analyzed through frequency, factor, reliability and regression analyzing methods by using SPSS 18.0. The results from paired t-test performed on the importance and performance of culinary education service quality indicate that expertise, level of knowledge, education method of instructor and additional convenience facilities (locker and lounge etc) are the most important factors respectively. The results from IPA analysis show that the quadrant 1 includes knowledge level, education method, kindness of instructor. The quadrant 2 contains awareness of instructor while the third one includes culinary facility, tool structure and convenience facility. In addition the quadrant 4 includes hygiene of learning place. According to the results from hypothesis test, education service quality affects learning outcome and the experience (certificate) of learner from culinary education facility results in difference in education service quality and awareness of learning outcome therefore the hypothesis is partially verified.

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참고문헌

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