The Effect of Culinary Education Service Quality on Major Satisfaction, Career Decision Self-Efficacy, and Career Behavior - Focusing on 4-year Culinary Major University Students -

The research effect of culinary education service quality on major satisfaction, career decision- making self-efficacy and preparation behavior. The survey distributed 300 copies from July 1 to August 15, 2024, for four-year university students majoring in culinary and collected 288 copies and frequency analysis, reliability analysis, and exploratory factor analysis were conducted using the statistical package SPSS 23.0 for a total of 277 copies, excluding 12 copies with inappropriate survey contents. The research results are summarized as follows. First, Culinary education service quality(educational environment(t=3.468, p<.01), teaching ability(t=4.006, p<.001), employment support(t=4.979, p<.001), curriculum(t=4.542; p<.001) was found to have an effect on major satisfaction. Second, Major Satisfaction(t=18.407, p<.001) was found to have an effect on career decision-making self-efficacy. Third, Major Satisfaction(t=20.509, p<.001) was found to have an effect on preparation behavior. Fourth, Career decision self-efficacy(t=13.908, p<.001) was found to have an effect on preparation behavior. The implications of this study are as follows. Culinary education services need to strengthen on-site customized education centered on practice by reflecting the rapidly changing trends and technologies of the food service industry. Culinary professors are more than just educators and must continue to learn the latest technologies and trends and maintain and strengthen their expertise. The practical environment and technical infrastructure of culinary education directly affect the quality of education. Customized employment support programs are essential so that students can get a successful job after graduation. Culinary education services should provide education for students to develop creative menu development and problem-solving skills, not just acquire skills.

Authors

Publication Details

Journal
Journal of Hotel & Resort
Published
2024-12-31
DOI
https://doi.org/10.62532/khrc.2024.12.23.6.311
Primary Topic
Education and Learning Interventions
Type
article
Field-Weighted Citation Impact
0.00
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

The Effect of Culinary Education Service Quality on Major Satisfaction, Career Decision Self-Efficacy, and Career Behavior - Focusing on 4-year Culinary Major University Students -

Ki-Ok Song
Journal of Hotel & Resort
Education and Learning Interventions
article

The Effect of Culinary Education Service Quality on Major Satisfaction, Career Decision Self-Efficacy, and Career Behavior - Focusing on 4-year Culinary Major University Students -

Ki-Ok Song
article en

Abstract

The research effect of culinary education service quality on major satisfaction, career decision- making self-efficacy and preparation behavior. The survey distributed 300 copies from July 1 to August 15, 2024, for four-year university students majoring in culinary and collected 288 copies and frequency analysis, reliability analysis, and exploratory factor analysis were conducted using the statistical package SPSS 23.0 for a total of 277 copies, excluding 12 copies with inappropriate survey contents. The research results are summarized as follows. First, Culinary education service quality(educational environment(t=3.468, p<.01), teaching ability(t=4.006, p<.001), employment support(t=4.979, p<.001), curriculum(t=4.542; p<.001) was found to have an effect on major satisfaction. Second, Major Satisfaction(t=18.407, p<.001) was found to have an effect on career decision-making self-efficacy. Third, Major Satisfaction(t=20.509, p<.001) was found to have an effect on preparation behavior. Fourth, Career decision self-efficacy(t=13.908, p<.001) was found to have an effect on preparation behavior. The implications of this study are as follows. Culinary education services need to strengthen on-site customized education centered on practice by reflecting the rapidly changing trends and technologies of the food service industry. Culinary professors are more than just educators and must continue to learn the latest technologies and trends and maintain and strengthen their expertise. The practical environment and technical infrastructure of culinary education directly affect the quality of education. Customized employment support programs are essential so that students can get a successful job after graduation. Culinary education services should provide education for students to develop creative menu development and problem-solving skills, not just acquire skills.

Journal of Hotel & Resort
Openalex Percentile: Top 59%
Education and Learning Interventions
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.