푸드코디네이터 직무 역량 요구와 전공자의 성취도에 관한 연구

• 영문명: A Study on Job Competency Requirements of Food Coordinator and Student Performance
• 발행기관: 한국식공간학회
• 저자명: 허정(Hur Jung)
• 간행물 정보: 『식공간융합연구』식공간연구 8권 2호, 43~57쪽, 전체 15쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

When the dining industry is getting more sophisticated with more employees, it is rightfully required to study the job of professional food coordinator in the area. An importance-performance analysis (IPA) on the items needed to carry out food coordination showed foreign language conversational skills and professional ethics indicated low needs and performance; patience, perseverance, passion for cooking and styling and understanding of social trends both high needs and performance; physical strength high needs but low performance; aesthetic and styling sense, cooking and styling skills and theories related to the specialty low needs and performance; culinary knowledge and skills, ingredient-related knowledge, plating design, food display, menu design, chromatics and color matching skills, table setting and decoration, cutlery knowledge on dinnerware, table tool design, understanding food culture of the world high needs and performance; camera operation and photography, party planning and event and coffee brewing high needs and low performance; understanding food nutrients, knowledge about the dining industry, food writing, business foundation and management, understanding wine, consulting competency on shop management and mixing cocktails low needs and performance; and last culinary terminology, styling for the media, menu planning and development low needs and high performance. The requirements that working food coordinators largely acknowledge should be taken into full consideration in training food styling students and reflected to the curriculum while modification and development of the overall curriculum should take place to strengthen the areas of low performance and further reinforce those of good performance. All of these will attribute to ensure current students become professionals of full competency in the field eventually.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

키워드

Food Styling Food Coordinator Job Competency Food Styling Student Job Requirement