비대면 조리교육 서비스품질과 지각된 가치 및 재수강의도에 미치는 영향 연구: 전라북도 외식조리전공 대학생을 대상으로 (The Effects of Non-Face-To-Face Culinary Education Service Quality on Perceived Value and Re-Lecture Intention: Focused on the University Students Majoring in Culinary and Food Service at Jullabukdo)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 4호 / 79 ~ 90페이지
· 저자명 : 전효진, 김학근, 김미진

초록

The purpose of this study was to analyze the effects of service quality on perceived value and re-training intention by non-face-to-face culinary education service quality. The program was used to analyze the effects of the program on the non-face-to-face culinary education in Jeonbuk area. The statistical techniques used were frequency analysis, factor analysis, reliability analysis, and regression analysis. As a result of hypothesis verification, first, non-face-to-face culinary education service quality (reactivity, tangibles) had a significant positive effect on functional value. Second, non-face-to-face culinary education service quality (empathy, tangibles) had a significant positive effect on emotional value. Third, perceived value had a significant positive effect on re-training intention. Fourth, non-face-to-face culinary education service quality (empathy, reliability) had a significant positive effect on re-training intention. In conclusion, the results of the hypothesis were summarized and the relationship between perceived value and re-training intention was revealed through the service quality of non-face-to-face culinary education, which means that the quality improvement is needed by raising the perceived value and re-training intention in the non-face-to-face culinary education environment. Based on the research results, the direction of follow-up research was presented based on the development of programs and divided into theoretical and practical factors according to the non-face-to-face environment

영어초록

The purpose of this study was to analyze the effects of service quality on perceived value and re-training intention by non-face-to-face culinary education service quality. The program was used to analyze the effects of the program on the non-face-to-face culinary education in Jeonbuk area. The statistical techniques used were frequency analysis, factor analysis, reliability analysis, and regression analysis. As a result of hypothesis verification, first, non-face-to-face culinary education service quality (reactivity, tangibles) had a significant positive effect on functional value. Second, non-face-to-face culinary education service quality (empathy, tangibles) had a significant positive effect on emotional value. Third, perceived value had a significant positive effect on re-training intention. Fourth, non-face-to-face culinary education service quality (empathy, reliability) had a significant positive effect on re-training intention. In conclusion, the results of the hypothesis were summarized and the relationship between perceived value and re-training intention was revealed through the service quality of non-face-to-face culinary education, which means that the quality improvement is needed by raising the perceived value and re-training intention in the non-face-to-face culinary education environment. Based on the research results, the direction of follow-up research was presented based on the development of programs and divided into theoretical and practical factors according to the non-face-to-face environment

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