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A Scale for Measuring Quality of Practical Class in Hotel & Foodservice Industry

  • Journal of Tourism Sciences
  • Abbr : JTS
  • 2006, 30(5), pp.71-89
  • Publisher : The Tourism Sciences Society Of Korea
  • Research Area : Social Science > Tourism

Chun, Byung-gil 1

1동국대학교

Accredited

ABSTRACT

This study has been attempted to develop a scale for measuring quality of practical classin hotel & foodservice education. In order to develop customer-oriented evaluation scales, plenty of service marketing researches have been applied on this piece. The scales are discriminated from former education service quality scales, in that quality processand quality outcome have been equally considered.Also, this study reports the procedure of developing a scale for measuring quality of practical class. First, the authors reviewed basic articles in the field of service marketing, especially service quality theory. Second, four steps of empirical efforts (Field observation, Focus group interview, Item evaluation by discriminated group and statistical analysis) are conducted. As a result, a scale for measuring quality of practical class, consisting of 19 items (3 dimensions: educational environment, educational process, and educationalperformance), has been developed. The implications of the result are discussed, and ideas for future work are also suggested.핵심용어(Keywords): 실습교육품질평가(scale for measuring quality of practical class), 척도개발(scale development), 교육환경(educational environment), 교육과정(educational process), 교육성과(educational performance)

KEYWORDS

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Citation status

* References for papers published after 2022 are currently being built.

This paper was written with support from the National Research Foundation of Korea.