조리실습 온라인교육 서비스품질이 학습자 만족과 학습지속의도와의 관계 연구

• 영문명: A Study on the Relation Between Online Education Service Quality of Cooking Practice and Satisfaction and Learning Persistence of the Learners
• 발행기관: 관광경영학회
• 저자명: 김성국 서상원 서주영
• 간행물 정보: 『관광경영연구』제24권 제7호, 49~68쪽, 전체 20쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2020.12.31

영문 초록

Due to the pandemic of COVID-19, online education on cooking practice has been carried out in a university that manage related departments and the issue of satisfaction and learning persistence of the students has been brought up. The purpose of this study was to measure the effect of online education service quality of cooking practice on the learners’ satisfaction and further examine the influence of this satisfaction on the learning persistence of the learners. This study was conducted using a survey of 237 student-respondents who major in cooking related departments from Septmeber 1st to October 1st, 2020. The collected data were analyzed in multiple regression analysis using SPSS 21.0 statistical program. The result demonstrates that three variables(assurance, empathy, tangibles) were adopted and other two variables(reliability, responsiveness) were dismissed about the effect of online education service quality of cooking practice on the learners’ satisfaction. Moreover, it was examined that learner satisfaction has significant influence on the learning persistence. The results of this study will present measures on providing better online practice for the students who major in cooking related departments in COVID-19 situation which will last for a long-term. Furthermore, it will provide operational implications on strategic establishment for increasing learning persistence.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 실증분석

Ⅴ. 결 론

참고문헌

키워드

Cooking Practice Online Education Servqual Learning Satisfaction Learning Persistence COVID-19