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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.6(Wn.107)
- 발행연도
- 2019.6
- 수록면
- 168 - 175 (8page)
이용수
초록· 키워드
오류제보하기
The purpose of this study is to analyze whether understanding of a particular class affects satisfaction by those students who took the hospitality cost control course in the department of hospitality. Specifically, the study attempts to analyze that as the degree of understanding of the class increases, the level of satisfaction of the class also increases. In order to improve the quality of college courses, understanding and satisfaction of opened classes are important. Based on the results, the following conclusions are presented. First, since understanding of hospitality cost control of the class is an important variable to improve satisfaction by students, educators who are in charge of the subject of hospitality cost control should pay attention to improving students’ understanding. To increase understanding by students, educators should strategically approach to understand the contents of the class through presentation of similar cases or further explanations. Second, because eight chapters that constitute hospitality cost control of the class all explain the concepts of understanding and satisfaction based on their high validity, hospitality cost control of the class should be centered with eight chapters. In this study, the degree of satisfaction was a dependent variable, while the degree of understanding was an independent variable. In the follow-up study, it will be helpful to identify additional variables that explain satisfaction of college learners by selecting and analyzing control variables such as learning intention and learning environment that play a role between the two variables.
목차
ABSTRACT
1. 서론
2. 이론적 고찰
3. 연구방법
4. 연구결과
5. 결론 및 시사점
REFERENCES
참고문헌 (15)
참고문헌 신청
An, E. K., & Choi, G. H. (2008). A comparative study on the tourism education satisfaction of tourism in vocational high school and specialized high school: From dept. of tourism high school. Journal of Hospitality and Tourism Studies, 10(1), 21-29.
Chung, J. H., & Ji, K. Y. (2000). The tendency to study necessity of tourism education to target citizens and society. Journal of Tourism Management Research, 4(1), 229-254.
Jeong, W., & Jeon, H. (2004). A study of designing a education programs specification model for hotel management course: To identify the knowledge, capability and emerging trends related to new managers' undergraduate preparation. Korean Journal of Hospitality & Tourism, 13(1), 171-196.
Jung, O., & Kim, H. (2019). Analysis in difference between comprehension and satisfaction by students at departments of tourism and hospitality in Korea: Focused on methodology in tourism science taken by students. Culinary Science & Hospitality Research, 25(5), 203-209.
Kang, K. K. (2016). The impact of students’ educational environment on educational satisfaction, and recommendation: Focused on students major in cooking and baking. Culinary Science & Hospitality Research, 22(8), 157-171.
Chung, J. H., & Ji, K. Y. (2000). The tendency to study necessity of tourism education to target citizens and society. Journal of Tourism Management Research, 4(1), 229-254.
Jeong, W., & Jeon, H. (2004). A study of designing a education programs specification model for hotel management course: To identify the knowledge, capability and emerging trends related to new managers' undergraduate preparation. Korean Journal of Hospitality & Tourism, 13(1), 171-196.
Jung, O., & Kim, H. (2019). Analysis in difference between comprehension and satisfaction by students at departments of tourism and hospitality in Korea: Focused on methodology in tourism science taken by students. Culinary Science & Hospitality Research, 25(5), 203-209.
Kang, K. K. (2016). The impact of students’ educational environment on educational satisfaction, and recommendation: Focused on students major in cooking and baking. Culinary Science & Hospitality Research, 22(8), 157-171.
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UCI(KEPA) : I410-ECN-0101-2019-594-000908356