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.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
This study aims to empirically analyze the differences in social media usage behaviors and work-related applications according to the level of innovative work behavior among chefs. A survey was conducted with 292 chefs working in hotels or foodservice establishments in the Seoul and Gyeonggi regions. Based on factor analysis and reliability testing of innovation-related items, participants were classified into high- and low-innovation groups. The results revealed significant differences between the two groups (p<0.05, 0.01, 0.001). Chefs in the high-innovation group were more likely to actively use social media platforms, especially for obtaining information on food, dining trends, and cooking techniques (p<0.05). They also reported longer daily usage times (p<0.01) and more frequent application of social media content during food preparation, dining out, and purchasing food ingredients (p<0.01, 0.001). In terms of work-related tasks, the high-innovation group perceived social media as more helpful across multiple domains such as menu trend analysis, benchmarking, plating design, and recipe exploration (p<0.001). Additionally, platform preferences differed between groups, with high-innovation chefs favoring Instagram, while low-innovation chefs showed a stronger preference for YouTube and Naver Blogs (p<0.05). These findings suggest that chefs’ innovative behavior has a meaningful influence on their ability to utilize digital information and apply it to practical culinary tasks. This study provides valuable insights for developing practical training programs and digital strategies to enhance culinary workforce competencies in the foodservice industry.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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