Tae-Kyun
Biographic Data
| ID | 6884635 |
|---|---|
| NAME | Tae-Kyun |
| FAMILY NAME | Tae-Kyun |
| SIGNATURE | TAE-KYUN |
| AFFILIATIONS | Kyonggi University |
| ORCID | 0000-0001-8892-589X |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Project-based Flipped Classroom Method in a Cooking Practice Class
This study introduces the project-based flipped teaching-learning method into a cooking practice class and analyzes student satisfaction. In the pre-class stage, the professor created a video lecture explaining the practice dish’s ingredients and cooking methods, and uploaded it to the Learning Management System. After watching the video, during the in-class stage, learners practiced in teams, with the professor providing feedback on cooking proc…
Classifying Job Value Profiles and Employment Outcomes Among Culinary Arts Graduates
The job values of college graduates are rapidly changing, but a mismatch between industry expectations and young chefs’ values has emerged. To capture the heterogeneity in job values that traditional variable-centered approaches may overlook, this study employed Latent Profile Analysis, a person-centered method, to classify the job value profiles of culinary arts graduates and examine their impact on major–job match and subjective well-being. A t…
The Mediating Effects of Work–Life Balance (WLB) and Ease of Using WLB Programs in the Relationship between WLB Organizational Culture and Turnover Intention
Work-life balance (WLB) is an important concern for all workers irrespective of their age, sex, education level, family structure, or occupation. This study analyzes WLB's mediating effects and the ease of using WLB programs in the relationship between WLB organizational culture of hotels and turnover intention of its culinary staff. We conducted a survey featuring 320 culinary staff members at hotels in Incheon from 10 to 30 August 2020 and perf…
A Survey-Based Education Needs Analysis of Employment Support Programs for Hospitality Undergraduate Students
The purpose of this study was to analyze employment support programs that should be prioritized for hospitality undergraduate students in Korea, given the lack of such programs that are tailored to students’ majors. Using a questionnaire survey, we measured the differences between the perceived importance and the perceived current level of availability of employment support programs recognized by 384 students enrolled in hospitality-related cours…
No prominent works on this page.
A Survey-Based Education Needs Analysis of Employment Support Programs for Hospitality Undergraduate Students
The purpose of this study was to analyze employment support programs that should be prioritized for hospitality undergraduate students in Korea, given the lack of such programs that are tailored to students’ majors. Using a questionnaire survey, we measured the differences between the perceived importance and the perceived current level of availability of employment support programs recognized by 384 students enrolled in hospitality-related cours…
The Mediating Effects of Work–Life Balance (WLB) and Ease of Using WLB Programs in the Relationship between WLB Organizational Culture and Turnover Intention
Work-life balance (WLB) is an important concern for all workers irrespective of their age, sex, education level, family structure, or occupation. This study analyzes WLB's mediating effects and the ease of using WLB programs in the relationship between WLB organizational culture of hotels and turnover intention of its culinary staff. We conducted a survey featuring 320 culinary staff members at hotels in Incheon from 10 to 30 August 2020 and perf…
Project-based Flipped Classroom Method in a Cooking Practice Class
This study introduces the project-based flipped teaching-learning method into a cooking practice class and analyzes student satisfaction. In the pre-class stage, the professor created a video lecture explaining the practice dish’s ingredients and cooking methods, and uploaded it to the Learning Management System. After watching the video, during the in-class stage, learners practiced in teams, with the professor providing feedback on cooking proc…
Classifying Job Value Profiles and Employment Outcomes Among Culinary Arts Graduates
The job values of college graduates are rapidly changing, but a mismatch between industry expectations and young chefs’ values has emerged. To capture the heterogeneity in job values that traditional variable-centered approaches may overlook, this study employed Latent Profile Analysis, a person-centered method, to classify the job value profiles of culinary arts graduates and examine their impact on major–job match and subjective well-being. A t…
Psychology (3 works) · Computer Science (2 works) · Hospitality and Tourism Education (2 works) · Art (1 work) · Artificial Intelligence (1 work) · Boss (1 work) · Certificate (1 work) · Demographic economics (1 work) · Economics (1 work) · Education and Learning Interventions (1 work)