Earticle

초록

영어

The purpose of this study is to identify the structural relationship between creative ability, entrepreneurship, self-efficacy, and career preparation behavior in food & culinary arts students. For collecting the data, this study distributed 400 questionnaires to food service majors from March 24, 2019 to March 31, 2019. Total of 400 questionnaires were returned and the researcher removed 79 questionnaires that could not be used statistically (same answers, omission of questions/answers). As a result, total of 322 questionnaires were used for an empirical analysis. In this study, SPSS 18.0 Package and AMOS 18.0 were used for analyzing the statistics. The study results were as follows. First, the result for hypothesis 1 on “Creative ability would have positive (+) influence on entrepreneurship” was adopted. Second, the result for hypothesis 2 on “Creative ability would have positive (+) influence on self-efficacy” was adopted. Third, the result for hypothesis 3 on “Creative ability would have positive (+) influence on career preparation behavior” was rejected. Fourth, the result for hypothesis 4 on “Entrepreneurship would have positive (+) influence on career preparation behavior” was rejected. Fifth, the result for hypothesis 5 on “Self-efficacy would have positive (+) influence on career preparation behavior” was adopted. The results made academic contribution on generalization of social cognitive career theory and career development theory while suggesting practical implications on education and career for food service majors.

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 배경
1. 창의성 능력
2. 기업가 정신
3. 자기효능감
4. 진로준비행동
Ⅲ. 연구설계
1. 연구모형과 가설의 설정
2. 조작적 정의 및 설문지 구성
3. 조사방법과 조사기간
Ⅳ. 성과분석
1. 조사대상자의 인구통계학적 특성
2. 타당성과 신뢰도 분석
3. 가설의 검증
Ⅴ. 결론
참고문헌

키워드

저자

• 우영민 [ Yongmin Woo | 서울신학대학교 관광경영학과 시간강사 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광경영연구 [Journal of Tourism Management Research]

• 간기

  연7회

• pISSN

  2092-528X

• 수록기간

  1997~2021

• 십진분류

  KDC 326 DDC 338