Korean Food Cooking Education Institute Effects of Educational Service Quality on Education Satisfaction

This study aims to establish a hypothesis that educational service quality will have a positive (+) effect on educational satisfaction for students with experience in Korean food cooking education institutions, and to present improvement directions and utilization data to help organize higher quality educational service quality. To this end, the research model and research hypothesis were derived based on previous studies, and a survey was conducted from October 11, 2022 to November 10, 2022 on students who used or have used Korean food cooking education institutes in Gwangju and Jeollanam-do to conduct empirical research. The questionnaire distributed 350 copies to collect 311 copies, and 286 copies were used as samples for the study, excluding 25 unfaithful questionnaires. To verify the hypothesis of the study, the SPSS/WIN statistical program 22.0 was used, and frequency analysis, descriptive statistical analysis, factor analysis, correlation analysis, and multiple regression analysis were conducted. H1, The hypothesis of 'educational service quality will have a significant positive (+) effect on educational satisfaction' was found to be significant. In the sub-area of H1, the hypothesis of 'the quality of instructors of educational service quality will have a significant positive (+) effect on educational satisfaction' was rejected.