본 연구에서는 국내 및 국제 화훼장식 자격증 취득 여부에 따른 화훼장식 자격증에 대한 인식을 알아보고 국내 화훼장식 자격증의 활용방안을 모색하고자 화훼장식 자격증 취득자 100명과 미취득자(일반인) 210명, 총 310명을 대상으로 설문을 진행하였다. 화훼장식 자격증 선호도 조사에서는 화훼장식기사(3.27)와 화훼장식기능사(3.13)에 대한 선호도가 가장 높았으며, 자격증 선호 이유로는 자격증이 주는 자신감(3.56)과 다양한 실무에서의 활용(3.43)이 가장 큰 이유로 나타났다. 반면, 자격증 취득 여부와 상관없이 국내 화훼장식 민간자격증 에 대한 선호도는 가장 낮았으며, 특히 자격증 취득자의 선호도가 미취득자에 비해 더 낮았다. 화훼장식 자격증 취득자가 보유하고 있는 자격증에 대한 만족도는 국제 화훼장식 자격증 (3.70)이 국내 화훼장식 자격증(3.03)보다 높았으며, 특히 미국 화훼장식 민간자격증(4.03)에 대한 만족도가 가장 높았다. 반면, 국내 화훼장식 민간자격증 보유자는 많았으나 본 자격 증 만족도는 보통 이하로 낮은 수준이었다. 자격증 취득의 만족 이유로는 해당 자격증이 능력개발 및 전문성에 도움을 주며(3.61), 자격증이 주는 신뢰도(3.45), 실무에 도움(3.41)을 제공하기 때문에 만족하는 것으로 나타났다. 화훼장식 자격증 별 신뢰도에서는 자격증 취득 여부와 상관없이 국내 화훼장식 민간자격증(2.80)을 제외한 모든 자격증을 신뢰하는 것으로 나타났으며, 특히 국내 화훼장식기사(3.44)는 유럽, 일본과 한국의 민간자격증에 비해 신뢰도가 높은 것으로 나타났다. 국내 화훼장식 자격증의 발전 방향을 살펴본 결과, 자격증 취득 여부와 상관없이 취업과 실무와의 연계, 실기 심사에 대한 공정성, 시험 및 평가방식의 강화 등이 자격증 발전에 필요한 요인으로 인식하고 있었다. 또한, 자격증 취득 시험 출제 기준 및 자격증 취득 후 국가적 복지혜택에 대한 보완이 바람직한 화훼 장식 자격증 제도의 정착을 위해 필요한 사항으로 나타났다.

Valves are widely used in various industrial fields, such as plants, vessels and shipbuilding. In particular, the performance of the valve is an important factor that can influence the performance of the entire system. Therefore, in this basic study to establish a national technical qualification in the domestic field of valve maintenance, demands for the fields of valves and major congruence were analyzed focusing on the industrial facility curriculum of Korea Polytechnics, and level-differentiated trial examinations were applied to relevant majors to standardize the developed valve tester. The trial examination result displayed that in the highest level of difficulty, in the medium level of difficulty and in the lowest level of difficulty, the pass rate was 0%, 17.86% and 39.29% respectively.

The purpose of this study was to get an information on hotel cook. So the food and beverage (F and B) enterprise is one of the most promising industry on post-industry society, and the cook is real agent to lead the F and B enterprise, we need to have a data, information and knowledge on cook to improve a culinary art training program and working environment. This study was surveyed by 216 cook to work for deluxe hotels at Pusan. The results were summarized as follows: 1. The almost cook worked with restaurant for 8~9 hours/day, and a half of cook earned a million won in a month. A higher grade cook worked longer hours and earned more money than a lower grade one. 2. The most popular workplace of the cook was Western restaurant, the male cook working at a Western restaurant were more than female, the more female cook and novices worked at a Korean restaurant. 3. The most popular qualification that the cook take were a western culinary art one, and next were Korean one and Japanese one. The 77.8% cook worked at the place that fitted in with their culinary art qulification. 4. A half of cook insisted that they were a expert of western culinary art, and the next was the Korean, Japanese one in order. 5. The cook were unsatisfied with pay, work environment, human relation and promotion, and if they change their workplace, a lot of cook wished to manage their own restaurant. 6. The 63.4% of cook changed their workplace more than a time. The male cook got a more chance to change workplace than female one. The higher grade cook got a more chance to charge workplace. Almost cook got a no chance to study a culinary art at overseas. The most favorite place that the cook want to visit for studying was Europe, and next were Japan, America, Southeast Asia in order.