메뉴 건너뛰기
소속 기관 / 학교 인증
인증하면 논문, 학술자료 등을  무료로 열람할 수 있어요.
한국대학교, 누리자동차, 시립도서관 등 나의 기관을 확인해보세요
(국내 대학 90% 이상 구독 중)
고객센터 ENG
주제분류

논문 기본 정보

저자정보
(용인대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.32 No.10(Wn.195)
오류 신고하기

피인용 0

검색

    초록·키워드

    This study examines the effect of major satisfaction on intention to stay in the foodservice industry among college students majoring in foodservice and verifies the moderating effect of grit in this relationship. The foodservice industry has faced increasing uncertainty due to changes in consumption patterns, delivery and platform-based services, rising labor costs, and labor shortages. Understanding what shapes students’ intention to remain in the industry before entering the labor market is important for securing human resources. Data were collected through Google Forms from September 19 to 29, 2025. After excluding four insincere responses, 311 valid responses from college students majoring in culinary arts, confectionery, and baking were used for the final analysis. Using SPSS 26, frequency analysis, exploratory factor analysis, reliability analysis, descriptive statistics, and correlation analysis were conducted. Hypotheses were tested using moderation analysis with PROCESS macro v5.0 (Model 1). The results showed that major satisfaction had a significant positive effect on intention to stay in the foodservice industry. Grit also had a significant positive effect on intention to stay. In addition, the interaction between major satisfaction and grit was significant, confirming a buffering moderating effect. Specifically, students with higher levels of grit maintained a relatively stable intention to stay even when their major satisfaction was low. These findings suggest that universities and industry partners should strengthen educational experiences that enhance major satisfaction and implement programs that develop psychological competencies such as goal setting, self-regulation, and resilience. However, this study is limited by its cross-sectional design, convenience sampling, and reliance on self-reported data.

    최근 본 자료 전체보기