조리교육기관의 서비스 품질이 몰입과 진로준비행동에 미치는 영향 연구

Objective:The purpose of this study is to study the effect of service quality of culinary education institutions on immersion and career preparation behavior. Methods:This study collected data through convenience sampling from individuals aged 14 or older who had or were currently enrolled in culinary education programs at culinary education institutions in Seoul and Gyeonggi Province. A total of 254 responses were used for analysis. Data were analyzed using frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis, simple regression analysis, and multiple regression analysis. Results:First, all factors of service quality at culinary education institutions were found to have a positive (+) effect on engagement. Second, among the sub-factors of service quality at culinary education institutions, facility services, course content, and administrative services had a positive (+) effect on career preparation behaviour, while instructor services had no significant effect. Third, engagement had a positive (+) effect on career preparation behaviour. Implications:This study has theoretical significance for providing academically fundamental data for the study of culinary education institutions by examining the relationship between the service quality of culinary education institutions and their immersion and career preparation behavior.