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| 1 |
The Effect of the Next Generation's Recognition of Traditional Food on the Popularization of Foodservice Industry
Jin, Yang-Ho;Cho, Jung-Ok;
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Culinary Society of Korean Academy
, v.13, no.3, pp.1-11,
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| 2 |
The Analysis of Korean Traditional Color of Obangsak through Bibimbob color
Kim, In-Hwa;Seo, Kyung-Mi;
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Culinary Society of Korean Academy
, v.13, no.3, pp.12-19,
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| 3 |
A Study on Satisfaction and Recharter Intention According to the Main Menu of Franchises in the Food Service Industry
Cho, Sung-Ho;
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Culinary Society of Korean Academy
, v.13, no.3, pp.20-32,
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| 4 |
Measuring the Effect of Foodservice on Tourist Preference
Lee, Jae-Kon;
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Culinary Society of Korean Academy
, v.13, no.3, pp.33-43,
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| 5 |
Quality Characteristics of Pumpkin Cream Soup Adding Rice Powder as a Thickening Agent
Oh, Young-Sub;Choi, Soo-Keun;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.13, no.3, pp.44-53,
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| 6 |
The Effects of Banquet Service according to Customer Satisfaction Factors on the Customer Loyalty in Cheonan
Hong, Young-Ok;Kim, Jang-Eix;
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Culinary Society of Korean Academy
, v.13, no.3, pp.54-67,
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| 7 |
Recipe Standardization of Native Local Foods in Gijang Region(The First Report) - Myeolchijjigae, Galchijjigae, Maejipjjim -
Kim, So-Mi;Kim, Hyun-Sook;Lim, Jee-Ae;
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Culinary Society of Korean Academy
, v.13, no.3, pp.68-79,
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| 8 |
Measuring the Effect of Disgust with Meat Mediating the Factors Influencing Pork Consumption
Kang, Jong-Heon;Bae, Seong-Sik;
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Culinary Society of Korean Academy
, v.13, no.3, pp.80-90,
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| 9 |
A Study on the Comparison of Satisfaction among Culinary Students Based on the Differences in Perception of OJT Program
Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.13, no.3, pp.91-104,
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| 10 |
Qualitative Characteristics of Beaknyunchodduk with Various Percentages of Beaknyuncho
Kim, Gi-Bbeum;Choi, Soo-Keun;Shim, Min-Ja;
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Culinary Society of Korean Academy
, v.13, no.3, pp.105-114,
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| 11 |
The Effects of Perceived Service Quality, Image, Customer Satisfaction and Moderating Emotions on Family Restaurants
Kim, Hack-Jae;
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Culinary Society of Korean Academy
, v.13, no.3, pp.115-126,
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| 12 |
The Influences of Service Quality, Product Quality and Pricein University Foodservice on Customer Satisfaction
Kim, Kwang-Ji;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.13, no.3, pp.127-136,
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| 13 |
A Study of Branding Local Marine Products in Busan Area
Cho, Yong-Bum;Yoon, Tae-Hwan;Jung, Jin-Woo;Kim, Kyoung-Myo;
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Culinary Society of Korean Academy
, v.13, no.3, pp.137-147,
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| 14 |
The Perceptions of Educators and Industry Professionals on Foodservice Related-Research
Na, Tae-Kyun;
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Culinary Society of Korean Academy
, v.13, no.3, pp.148-157,
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| 15 |
Effect of Commercial Multi-Emulsifiers on Rheological Properties of Cake Flour
Bok, Jin-Hung;Hwang, Sung-Yeon;Lee, Jeong-Hoon;
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Culinary Society of Korean Academy
, v.13, no.3, pp.158-165,
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| 16 |
A Study on Job Satisfaction and Organizational Commitmentwith Relation to Kitchen Facilities and Layouts
Park, Heon-Jin;
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Culinary Society of Korean Academy
, v.13, no.3, pp.166-174,
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| 17 |
The Effect of Job Attitude and Organization Absorption of theCooks in Special Grade Hotels on Their Job satisfaction
Chae, Hyun-Seok;
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Culinary Society of Korean Academy
, v.13, no.3, pp.175-186,
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| 18 |
A Study on the Menu Quality Evaluation of Korean Restaurantsin Jeonju Area for Revitalization of Han Brand
Min, Kye-Hong;
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Culinary Society of Korean Academy
, v.13, no.3, pp.187-198,
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| 19 |
Effect of Natural Functional Mixture on the Descent of BloodGlucose Level in Streptozotocin-Induced Diabetic(type I) Rats(I)
Lee, Su-Jin;
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Culinary Society of Korean Academy
, v.13, no.3, pp.199-206,
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| 20 |
A Study on the Influence of the Directions of Career Development on Individual & Organizational Satisfaction
Shim, Young-Kuk;
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Culinary Society of Korean Academy
, v.13, no.3, pp.207-219,
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| 21 |
The Effect on Selective Attribute and Satisfaction by Customer's Characteristics, Use and Reference Group for Hotel Restaurants
Jun, Hwa-Jin;Park, Kwang-Yong;Kim, Jong-Phil;
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Culinary Society of Korean Academy
, v.13, no.3, pp.220-238,
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| 22 |
A Study on Service Quality Satisfaction in Franchisor-franchisee
Kim, Kun-Jong;
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Culinary Society of Korean Academy
, v.13, no.3, pp.239-251,
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| 23 |
A Study on the Preference and Recognition for the Developmentof Soup Focused on Seoul Area
Choi, Soo-Keun;Shin, Min-Ja;Park, Ki-Hong;
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Culinary Society of Korean Academy
, v.13, no.3, pp.252-262,
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| 24 |
On Kitchen Workers' Job Stress Caused by Kitchen Facilities
Jung, Jin-Woo;
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Culinary Society of Korean Academy
, v.13, no.3, pp.263-277,
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| 25 |
The Effect of Organizational Characteristics on Job Satisfactionand Organizational Commitment in Hotel Regular & Non-regular Employees
Kim, Jin-Kang;
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Culinary Society of Korean Academy
, v.13, no.3, pp.278-292,
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| 26 |
An Analysis of the Differences in Well-being Consumption Behavior to the Lifestyle
Kim, Youn-Min;
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Culinary Society of Korean Academy
, v.13, no.3, pp.293-307,
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| 27 |
On the Search for Professionalizing Cooks
Choi, Young-Joon;
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Culinary Society of Korean Academy
, v.13, no.3, pp.308-316,
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| 28 |
The Relationship between Food Safety-oriented Policy and Customer Satisfaction, Cost Reduction, Customer Prior Occupation, Prevention of Food Safety Accidents in Foodservice Industry
Lee, Sun-Ho;
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Culinary Society of Korean Academy
, v.13, no.3, pp.317-327,
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