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| 1 |
The Effect of the Recognition of Educational Training for Hotel Employees on Internalization and Job Commitment
Lee, Mi-Suk;Jung, Dong-Ju;Choi, Sung-Woong;Kang, Dae-Hoon;
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Culinary Society of Korean Academy
, v.15, no.3, pp.1-14,
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| 2 |
Influence of a Choice Attribute of Hotel Banquet Event Menu on Customer Satisfaction - Focusing on the P Hotel -
Lee, In-Sung;Lee, Sang-Won;Lee, Kwang-Ock;
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Culinary Society of Korean Academy
, v.15, no.3, pp.15-28,
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| 3 |
Tableware Coordination and Garnish Decoration for Restaurant Space Design
Yoo, Kyung-A;Kim, Young-Gook;
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Culinary Society of Korean Academy
, v.15, no.3, pp.29-41,
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| 4 |
A Study on the Structural Relations among Well-being, Selection Attribute, Customer Satisfaction, Customer Loyalty for Korean Traditional Pastry
Choi, Soon-Hee;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.15, no.3, pp.42-53,
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| 5 |
The Effect of Relationship Learning on Recontracting Intention in the Foodservice Franchise Industry
Nam, Jung-Heon;An, Sung-Hoon;
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Culinary Society of Korean Academy
, v.15, no.3, pp.54-68,
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| 6 |
The Effect of Hotel Employees' Transformational and Transactional Leadership on Trust and Organizational Effectiveness
Kang, Byong-Nam;Park, Jae-Youn;
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Culinary Society of Korean Academy
, v.15, no.3, pp.69-82,
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| 7 |
Physicochemical Characteristics and Preference of Kimchi Provided to the Elementary School Foodservice in the Seongnam Area
Ji, Hyun-Jung;Park, Shin-In;
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Culinary Society of Korean Academy
, v.15, no.3, pp.83-93,
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| 8 |
The Effect of the Uniformity of Franchisee Service Quality on Customer Satisfaction and Behavioral Intention in Korean Franchise Restaurants
Jung, Seung-Hoon;Kim, Min;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.15, no.3, pp.94-111,
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| 9 |
Research on Consumer Awareness Due to Origin Declaration of Beef in General Restaurant
Lee, Seung-Mi;Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.15, no.3, pp.112-127,
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| 10 |
Antioxidant Activity and Quality Characteristics of Artemisia sp. with Different Heat Treatments
Kim, Choong-Ho;
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Culinary Society of Korean Academy
, v.15, no.3, pp.128-138,
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| 11 |
The Influence of Transformational Leadership on Job Satisfaction and Customer Orientation in Hotel F&B Employees
Oh, Young-Sub;
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Culinary Society of Korean Academy
, v.15, no.3, pp.139-152,
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| 12 |
A Study on Entrepreneurship and Its Effects on Corporate Performance in the Foodservice Industry
Park, Ki-Yong;
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Culinary Society of Korean Academy
, v.15, no.3, pp.153-165,
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| 13 |
A Study on the Effects of Corporate Association in Family Restaurants upon Customer's Company Evaluation - Focused on the Medicating Roles of Service Valuation -
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.15, no.3, pp.166-178,
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| 14 |
The Prioritized Traits of Brand Association Initiating Consumers' Preference on Fine Dining selection
Kwon, Yong-Joo;Kim, Ji-Eun;
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Culinary Society of Korean Academy
, v.15, no.3, pp.179-196,
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| 15 |
A Study on the Effects of Perception of Physical Environment in Restaurants on Psychological Reaction and Consumers' Attitudes - Focused on Tabletops by Design-
Lee, Sung-Hee;
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Culinary Society of Korean Academy
, v.15, no.3, pp.197-212,
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| 16 |
A Study on the Quality Characteristics of Fish Stock by Additions of White Wine
Kang, Tae-Gu;Choi, Soo-Keun;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.15, no.3, pp.213-224,
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| 17 |
The Study on the Relationships between Dining-out Activities, Eating Habits, and the Frequency of Fast Food Intake and Obesity among the University Students in the Busan Area
Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.15, no.3, pp.225-235,
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| 18 |
The Quality Characteristics of Teriyaki Sauce according to the Boiling Time
Song, Chung-Rak;
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Culinary Society of Korean Academy
, v.15, no.3, pp.236-247,
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| 19 |
Effects of Food Selection Attribute on Post-purchase Consumer Behavior in Big Discount Stores
Jung, Gi-Jin;
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Culinary Society of Korean Academy
, v.15, no.3, pp.248-261,
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| 20 |
Quality Characteristics of Sanghwabyung with Wheat Germ
Choi, Bong-Soon;
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Culinary Society of Korean Academy
, v.15, no.3, pp.262-270,
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| 21 |
A Study on the Education Programs for Employees in Coffee Restaurants from the Employers' Viewpoint
Min, Kye-Hong;
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Culinary Society of Korean Academy
, v.15, no.3, pp.271-283,
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| 22 |
Comparison of Physiochemical Composition and Antioxidative Activity of Korean and Chinese Cirsium japonicum
Kim, Eun-Mi;
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Culinary Society of Korean Academy
, v.15, no.3, pp.284-293,
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| 23 |
The Effect of the Service Quality of Family Restaurants on Selection Attribute, Revisit Intention, and Customers Satisfaction
Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.15, no.3, pp.294-306,
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| 24 |
Influence of Different Perspectives about Well-being Trend LOHAS on the Menu Selecting Behavior of Diners-out
Cho, Woo-Je;
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Culinary Society of Korean Academy
, v.15, no.3, pp.307-323,
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| 25 |
A Study on the Effect of Risk Communication on Consumers' Psychological Response and Attitude in the Foodservice Industry
Song, Kyong-Suk;
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Culinary Society of Korean Academy
, v.15, no.3, pp.324-343,
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| 26 |
Research on Structural Relationship between the Relational Benefits Provided by Casual Dining Restaurants and Customer Satisfaction and Long-term Relationship Orientation
Cho, Woo-Je;
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Culinary Society of Korean Academy
, v.15, no.3, pp.344-355,
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| 27 |
Research Trends in the Service Quality of Korean Restaurants - Centering on the Researches in Academic Journals from 2000 to 2008 -
Jung, Hyo-Sun;Song, Min-Kyung;Lee, Sun-Lyung;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.15, no.3, pp.356-372,
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