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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이 논문의 연구 히스토리 (2)
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초록· 키워드
오류제보하기
In this study, a hypothesis was established for students who took cooking-related classes that the quality of education service at cooking education institutions would affect career decision-making self-efficacy, and the research model and hypothesis were verified through empirical analysis. In addition, in order to conduct an empirical study, this study conducted an online survey of students at cooking education institutions nationwide, and the hypothesis was verified by verifying the suitability and validity of the research model based on a total of 308 extracted samples. Descriptive statistics analysis, frequency analysis, and simple regression analysis were conducted with the SPSS/WIN statistical program 22.0 to verify the hypothesis of the study.
Based on the results of statistical analysis, the implications and academic significance of the results of this study are as follows.
In this study, research on various educational service quality in five types of PZB SERVQUAL has been steadily conducted, but the research results after the COVID-19 pandemic are still insufficient, so it may have academic significance.This study suggests that it is an important task for students to develop and improve programs that are practically necessary for students in the future by identifying the occupations of students who have flowed into cooking education at the same time as the number of unemployed increases.
Based on the results of statistical analysis, the implications and academic significance of the results of this study are as follows.
In this study, research on various educational service quality in five types of PZB SERVQUAL has been steadily conducted, but the research results after the COVID-19 pandemic are still insufficient, so it may have academic significance.This study suggests that it is an important task for students to develop and improve programs that are practically necessary for students in the future by identifying the occupations of students who have flowed into cooking education at the same time as the number of unemployed increases.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 고찰
Ⅲ. 연구 설계
Ⅳ. 연구결과
Ⅴ. 결론 및 시사점
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