This study evaluated methods of improving sustained learning participation by examining the structural relationship of school support consisting of professor support, friend-senior support and educational environment support, career decisionmaking self-efficacy, school satisfaction, and learning persistence depending on the characteristics of college students majoring in culinary art and food service. The study findings were as follows. First, the general characteristics of college students majoring in culinary art and food service were perceived significantly more by female students than by male students. Second, school support directly influenced the career decision-making self-efficacy and school satisfaction, but did not directly influence the learning persistence. Instead, school support influenced school satisfaction and learning persistence indirectly by the medium of career decision-making self-efficacy. Third, career decision-making self-efficacy directly influenced school satisfaction and learning persistence and indirectly influenced learning persistence by the medium of school satisfaction. Lastly, school satisfaction directly influenced the learning persistence, implying that school satisfaction is an important factor for the learning persistence of college students majoring in culinary art and food service. These results show that, because school members and environmental support cannot exclusively make learning persistence, diverse systems and programs must be developed and applied to improve the career decision-making self-efficacy and school satisfaction of college students majoring in culinary art and food service.

The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: ‘Factor 1. Cleanness and service quality’, ‘Factor 2. Food quality and price’, ‘Factor 3. Physical environment’, ‘Factor 4. Convenience’, and ‘Factor 5. Service environment’. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, ‘ventilation of dining room’ is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform,and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5and 1.3~5.3 log CFU/(100 cm2, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee’s hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g,hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.