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| 1 |
A Study on international comparison of outsourcing trends in thefoodservice Industry
Kim Ki-Young;
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Culinary Society of Korean Academy
, v.10, no.1, pp.1-13,
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| 2 |
A Study on the Relationship between Customer Quality and Service Quality of Hotel Foods & Beverages
Kim, Jong-Ok;Kim, Young-Ok;
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Culinary Society of Korean Academy
, v.10, no.1, pp.14-31,
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| 3 |
Research about Choice Attribution Customers make in Food & Beverage Events
Park, Jong-Hun;Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.10, no.1, pp.32-45,
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| 4 |
A Study regarding the Customer Loyalty of Korean-Style Food Restaurant
Jung, Young-Joo;Choi, Duck-Joo;
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Culinary Society of Korean Academy
, v.10, no.1, pp.46-63,
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| 5 |
A Study on the Effect of Wineglass to the Wine Tasting -Focussing on Riedel Glass-
Lee, U-Joo;
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Culinary Society of Korean Academy
, v.10, no.1, pp.64-81,
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| 6 |
A Study on the Constitutional Factors of the Images of Easting House -Targeting the Bibimbap-Specialty Eating House located in Jeonju City-
Min, Gye-Hong;
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Culinary Society of Korean Academy
, v.10, no.1, pp.82-95,
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| 7 |
The Theoretical Study for Rule and Production of the Menu
Kim, Jong-Hun;
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Culinary Society of Korean Academy
, v.10, no.1, pp.96-115,
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| 8 |
A Study on the Necessity of Cost Control through the Activity-Based-Costing in the Foodservice Industry
Jung, So-Yun;Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.10, no.1, pp.116-127,
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| 9 |
A Study on the Feasibilities of Internet Marketing in the Foodservice Industry
Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.10, no.1, pp.128-139,
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| 10 |
Study of Menu Variety in Military Foodservice
Yeo, Woon-Seung;
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Culinary Society of Korean Academy
, v.10, no.1, pp.140-152,
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| 11 |
A Study on the Positioning Strategy of Family Restaurants
Yom, Jin-Chul;
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Culinary Society of Korean Academy
, v.10, no.1, pp.153-166,
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| 12 |
A Study on Organizational Commitment and 6 Sigma in Foodservice Business
Kim, Seung-Hui;
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Culinary Society of Korean Academy
, v.10, no.1, pp.167-185,
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| 13 |
An Empirical Study on the Job Satisfaction and Turnover Intention of Employee's at the Deluxe Hotel
Lee, Seon-Ho;
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Culinary Society of Korean Academy
, v.10, no.1, pp.186-202,
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| 14 |
A Study on the Influence of Physical Environment Perception to the Evaluation of Service Quality -Focused on the Factors of Physical Environment in Hotel Restaurant-
Cho, Woo-Je;
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Culinary Society of Korean Academy
, v.10, no.1, pp.203-213,
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