인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
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.
취업희망분야와 의사결정 영향요인의 관계에 관한 연구 - 식품영양 및 외식·조리 전공자를 중심으로 - Investigation of Factors Influencing Career Decision-Making of Students in Foodservice Management and Culinary Arts Programs
취업희망분야와 의사결정 영향요인의 관계에 관한 연구 - 식품영양 및 외식·조리 전공자를 중심으로 -
초록·키워드
The purposes of the study were to identify important attributes in foodservice management and culinary arts students' career decision-making and to investigate factors determining their preferred employment fields. A questionnaire that consisted of preferred employment fields, importance rating of 19 attributes related to job choices, and demographic information was developed based on a review of literature. A total of 319 students enrolled in food and nutrition, foodservice management, and culinary arts programs of eight 2-year colleges and 4-year universities in Seoul and Kyunggi Province participated in the survey. Data were analyzed using SPSS Win (version 10.0) with descriptive statistics, chisquare analysis, one-way analysis of variance, factor analysis, and discriminant analysis. Attributes of the highest importance scores included fringe benefits, wages and promotion opportunities, working environments, professional development opportunities, and organizational culture. The students who preferred non-commercial foodservice as a career choice depended more on "word-of-mouth from faculty" than those who preferred other fields (F=3.094, p < .05) and rated importance of "participation in job fairs" higher than those who selected hotel food and beverage (F=5.048, p < .01). A factor analysis of the 19 attributes resulted in five factors : job/compensation policy, impersonal communication, company image, word-of-mouth, and personal experience, The five factors explained 67% of the total variance. A discriminant analysis revealed that students who perceived "impersonal communication" and "work-of-mouth" more important were likely to prefer non-commercial foodservice as a career choice. The results would be used by university faculty in advising graduating students on career selection and by recruiters in developing effective and attractive recruiting programs.
본문·목차
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