외식 프랜차이즈 가맹점 대상 교육훈련 프로그램 평가항목 개발에 관한 연구 (A Study on the Development of Evaluation Items of Training Programs for Franchise in Food Service Industry)

서지정보

· 발행기관 : (사)한국관광레저학회
· 수록지 정보 : 관광레저연구 / 28권 / 12호 / 423 ~ 442페이지
· 저자명 : 현성운, 최규완, 이지민

초록

The purpose of this study is to develop specific evaluation items applicable to training programs for franchisees in food service industry based on the CIPP Evaluation Model. A survey is conducted using Delphi Technique of 30 respondents on 2 separate occasions.
Completion and analysis of the study revealed the order of evaluation items in terms of their added weight based on importance as follows. The evaluation item that was identified to be most important was Program Contents applicable to the evaluation area of Input. It was followed by Program Needs and Context applicable to the evaluation area of Context, and Training Resources and Manual applicable to the evaluation area of Input. This study also revealed sufficient investment of resources as a critical factor for successful development and operation of training programs for franchisees in food service industry. This study attempted to propose solutions for systematic evaluation and modification of training programs offered by franchisors to maximize the effectiveness of their training programs.

영어초록

The purpose of this study is to develop specific evaluation items applicable to training programs for franchisees in food service industry based on the CIPP Evaluation Model. A survey is conducted using Delphi Technique of 30 respondents on 2 separate occasions.
Completion and analysis of the study revealed the order of evaluation items in terms of their added weight based on importance as follows. The evaluation item that was identified to be most important was Program Contents applicable to the evaluation area of Input. It was followed by Program Needs and Context applicable to the evaluation area of Context, and Training Resources and Manual applicable to the evaluation area of Input. This study also revealed sufficient investment of resources as a critical factor for successful development and operation of training programs for franchisees in food service industry. This study attempted to propose solutions for systematic evaluation and modification of training programs offered by franchisors to maximize the effectiveness of their training programs.

참고자료

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