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논문 기본 정보

자료유형
학술저널
저자정보
정오현 (창원시정연구원) 김효진 (목포대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.5(Wn.106)
발행연도
2019.5
수록면
203 - 209 (7page)

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연구주제
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연구배경
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연구방법
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초록· 키워드

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The purpose of this study is to find out the difference between comprehension and satisfaction by students, and to provide educational implications for those students who took a methodology class among tourism and hospitality departments in Korean colleges. The SPSS 22.0 program as the statistical program, was used for frequency analysis to see demographic information, for factor analysis to analyze validity and reliability of comprehension and satisfaction of instrument, and for paired t-test to make a comparison of the mean difference between comprehension and satisfaction. Even though satisfaction by students is important in a methodology class, understanding the class is also significant. Therefore, educators should try to maintain satisfaction by students and to increase their understanding. Educators also need to make efforts to improve students’ satisfaction because students are less satisfied with understanding some difficult subjects in a methodology class. Subsequent studies should also analyze other variables that may affect comprehension and satisfaction of students. Through these follow-up studies, various factors influencing comprehension and satisfaction by students are identified, and some variables that could expect positive effects are suggested.

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ABSTRACT
1. 서론
2. 이론적 고찰
3. 연구방법
4. 연구결과
5. 결론 및 시사점
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