{"created":"2023-05-15T14:24:39.024030+00:00","id":7066,"links":{},"metadata":{"_buckets":{"deposit":"8bc40fba-591e-49e8-9678-ca23be99ca71"},"_deposit":{"created_by":3,"id":"7066","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7066"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00007066","sets":["1:35:785"]},"author_link":["8678"],"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-30"},"bibliographicPageEnd":"259","bibliographicPageStart":"255","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"生活科学研究"},{"bibliographic_title":"Bulletin of Living Science"}]}]},"item_5_date_43":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2018-09-14"}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では、飲食店における技能獲得において、技能に関わる動作の練習以外の要因に関して記述、検討した。特に調理場での技能獲得に注目して検討を行った。大阪にある飲食店（串揚げ店）での様子を実際にその店でアルバイトをしている人から情報を得て記述した。その内容を筆者と情報を提供したアルバイトをしている人と討議し、解釈を行った。アルバイトの仕事の役割やその役割を経験する順序、また調理場での調理や調理以外の活動を記述した。技能獲得は、アルバイトの学生が飲食店の仕事に参加し、生成した状況によって構成される技能伝播によって、行われる側面が明らかとなった。","subitem_description_type":"Abstract"}]},"item_5_description_38":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02852454"}]},"item_5_text_39":{"attribute_name":"本文言語","attribute_value_mlt":[{"subitem_text_value":"日本語"}]},"item_5_text_42":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_text_value":"BKK0003420"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Suzuki, Kunitake"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学生活科学研究所客員研究員・大阪人間科学大学人間科学部"}]},"item_5_text_9":{"attribute_name":"Institution","attribute_value_mlt":[{"subitem_text_value":"Bunkyo University, Visiting Resarcher of Living Science Institute / Osaka University of Human Sciences, Faculty of Human Sciences"}]},"item_5_version_type_35":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 国威"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-24"}],"displaytype":"detail","filename":"BKK0003420.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKK0003420.pdf","url":"https://bunkyo.repo.nii.ac.jp/record/7066/files/BKK0003420.pdf"},"version_id":"63c7369a-092a-4eaf-b900-7bc0c5d9f862"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"技能伝播"},{"subitem_subject":"飲食店"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"飲食店における技能伝播 : 学習者と状況との関わり","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"飲食店における技能伝播 : 学習者と状況との関わり"},{"subitem_title":"Transmission of Skills for works in a restaurant: relationships between learners and situations "}]},"item_type_id":"5","owner":"3","path":["785"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-22"},"publish_date":"2018-10-22","publish_status":"0","recid":"7066","relation_version_is_last":true,"title":["飲食店における技能伝播 : 学習者と状況との関わり"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T15:24:58.375383+00:00"}