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| 1 |
A Study on the Effects of Hotel Restaurant Chefs' Job Attributes on Food Material Management
Seo, Min-Suk;
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Culinary Society of Korean Academy
, v.14, no.3, pp.1-15,
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| 2 |
A Study on the Effects of Demographic Characteristics of Culinary Employees on Their Job Fatigue
Lee, Ken-Ho;Chung, Hea-Jung;Cheon, Hee-Sook;
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Culinary Society of Korean Academy
, v.14, no.3, pp.16-30,
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| 3 |
The Influence of Foodservice Employees' Job Suitability on the Turnover Intention - Focusing on the Moderating Variable of Organizational Commitment -
Lee, Sang-Jung;
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Culinary Society of Korean Academy
, v.14, no.3, pp.31-44,
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| 4 |
A Study on the Effects of Well-being Trend on Menu Selection Behavior
Park, Geun-Han;Park, Heon-Jin;Jung, Jin-Woo;
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Culinary Society of Korean Academy
, v.14, no.3, pp.45-57,
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| 5 |
The Effects of Pickled Garlic's Attributes on Consumer Satisfaction and Intention of Repurchase - Focused on the Housewives in Pusan -
Kim, Gyeong-Hwan;Kim, Young-Hoon;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.14, no.3, pp.58-68,
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| 6 |
The Analysis of the Relationship between the Restaurant Franchisees' Understanding of the Fair Trade Practices Law for Franchise Business and the Related Factors
Park, Jae-Ho;Cheon, Hee-Sook;
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Culinary Society of Korean Academy
, v.14, no.3, pp.69-84,
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| 7 |
The Effects of CEO Leadership on Employees' Job Satisfaction in Tourist Hotels
Kim, Sung-Keun;Yoo, Kyung-Min;
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Culinary Society of Korean Academy
, v.14, no.3, pp.85-95,
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| 8 |
The Effects of the Choice Attributes of Seafood Buffet Restaurants on Customer Satisfaction and Revisit Intention
Kim, Sang-Tae;Kim, Young-Hoon;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.14, no.3, pp.96-108,
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| 9 |
The Effects of Participation Rates in Bakery Promotional Events on Repurchase and Recommendation Intention
Eum, Tae-Sung;Byun, Gwang-In;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.14, no.3, pp.109-122,
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| 10 |
The Analysis of the Priority Order in the Factors Influencing College Choice of Culinary Art Majors using AHP - Focusing on the Colleges and Universities in Chungcheong-do -
Na, Tae-Kyun;Kim, Jang-Eix;
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Culinary Society of Korean Academy
, v.14, no.3, pp.123-135,
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| 11 |
The Correlation of Physicochemical Quality Index and Sensory Index of Kakdugi
Park, So-Hee;Lim, Ho-Soo;
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Culinary Society of Korean Academy
, v.14, no.3, pp.136-142,
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| 12 |
A Study on Brand Planning and Product Development of Busan Fish-Paste Products
Kim, Young-Hoon;Jung, Jin-Woo;Kim, Kyung-Hwan;Park, Kyong-Tae;Kim, Kyoung-Myo;Paeck, Jong-On;Cho, Yong-Bum;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.14, no.3, pp.143-155,
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| 13 |
The Effect of the Environment of Cooking Education Institutes on Study Satisfaction and Re-registration - Focused on Busan Area -
Park, Kyong-Tae;Baek, Jong-On;
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Culinary Society of Korean Academy
, v.14, no.3, pp.156-164,
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| 14 |
A Study on Foodservice Brand Awareness and Information Sources based on the Involvement of College Students - Empirical Evidence from Yeungnam Area -
Park, Sung-Su;Kim, Dong-Jin;Lee, Bo-Soon;
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Culinary Society of Korean Academy
, v.14, no.3, pp.165-177,
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| 15 |
An Analysis on the Preference Tendency of Customer of Italian Restaurants, Buffet Restaurants and Traditional Restaurants for Locational Factors
Kim, Young-Chan;
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Culinary Society of Korean Academy
, v.14, no.3, pp.178-195,
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| 16 |
The Analysis of Physicochemical and Sensory Characteristics in Brown Stock - Comparison of Traditional Method and High-Pressure Extracted Method -
Choi, Soo-Keun;Jang, Hyuk-Rae;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.14, no.3, pp.196-209,
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| 17 |
The Analysis of Minerals and Free Amino Acid in Brown Stockwith Extracted Methods Varied
Jang, Hyuk-Rae;Lee, Bo-Soon;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.14, no.3, pp.210-222,
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| 18 |
The Effects of Employees' Psychological Empowerment in Family Restaurants on Job Satisfaction, Organizational Commitment and Turnover Intention
Cho, Sung-Ho;Kim, Young-Tae;Kim, Kwang-Soo;Lee, Won-Bong;
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Culinary Society of Korean Academy
, v.14, no.3, pp.223-237,
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