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자료유형
학술저널
저자정보
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한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제6권 제2호
발행연도
2000.9
수록면
271 - 290 (20page)

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The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test. ANOVA and Crohnbach`s alpha coefficient. Crohnbach`s alpha coefficients for dietitian`s scale and cook`s scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2. As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

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UCI(KEPA) : I410-ECN-0101-2015-590-001647990