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| 1 |
Evaluation and Analysis on the Image Decision Factors of Food Service Industry - Focused on Jeonju Local Food Service Industry -
Yang, Man-Kyu;
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Culinary Society of Korean Academy
, v.16, no.2, pp.1-14,
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| 2 |
The Effect of Seriousness and Controllability of Service Failure on Perceived Fairness, Reliability, Satisfaction and Loyalty of Customers - Focused on the Use of Korean Restaurants by Inbound Japanese Tourists -
Park, Ji-Soo;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.16, no.2, pp.15-30,
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| 3 |
A Study on the Influence of Consumers Functional Recognition on Their Switching Behaviors, using Food Providers' Web Sites
Choi, Eun-Joo;
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Culinary Society of Korean Academy
, v.16, no.2, pp.31-48,
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| 4 |
A Study that Target Amount of Standardization by Menu Management Effect on the Job Efficiency
Lee, Sang-Jung;
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Culinary Society of Korean Academy
, v.16, no.2, pp.49-63,
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| 5 |
Research on Relationships between Justice a Perception of a Restaurant and Customer Emotion, Recovery Satisfaction, and Intention of Behavior
Kim, Hee-Kee;Lee, Jun-Jae;Ahn, Sung-Keun;
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Culinary Society of Korean Academy
, v.16, no.2, pp.64-76,
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| 6 |
A Study on Importance-Performance of Wellbeing Fusion Menu using IPA
Kang, Hye-Jung;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.16, no.2, pp.77-95,
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| 7 |
Effect of Health-Orientated Menu for Restaurant Customers on LOHAS, Herbal Food, and Customer Satisfaction
Choi, Sung-Woong;Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.16, no.2, pp.96-109,
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| 8 |
The Influence of Failures in a Mileage Program on Consumers' Negative Emotions and Behavior
Kim, Young-Hun;
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Culinary Society of Korean Academy
, v.16, no.2, pp.110-135,
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| 9 |
The Impact of Understanding Korean Food on Image, Attitude, and Globalization Regarding Korean Food
Kwon, Yong-Ju;Shin, Bong-Kyu;
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Culinary Society of Korean Academy
, v.16, no.2, pp.136-154,
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| 10 |
A Literature Study on the Developmental Process of the Coffee Market in Japan - Focusing on a Specialized Japanese Coffee Store System -
Kim, Soon-Ha;
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Culinary Society of Korean Academy
, v.16, no.2, pp.155-169,
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| 11 |
An Exploratory Study on the Globalization of Korean Cuisine through the Application of Multicultural Cuisine
Jung, Yung-Woo;
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Culinary Society of Korean Academy
, v.16, no.2, pp.170-184,
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| 12 |
Culinary Art Students' Adaptation to College Life according to Their Satisfaction with a Culinary Laboratory and Their Educational Experience - Focus on the Universities in Chungcheong Province -
Na, Tae-Kyun;Lee, Dong-Keun;
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Culinary Society of Korean Academy
, v.16, no.2, pp.185-198,
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| 13 |
The Effects of Selection Attributes on Customers' Satisfaction and Behavioral Intention for Hotel Weddings - Focusing on Young People's Life Style -
Ryoo, Kyung-Min;Park, Jung-Ha;
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Culinary Society of Korean Academy
, v.16, no.2, pp.199-214,
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| 14 |
The Effects of Success Factors for Starting Business in the Food Service Industry on Management Performance
Kim, Sang-Ho;Park, Jin-Whan;
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Culinary Society of Korean Academy
, v.16, no.2, pp.215-231,
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| 15 |
A Study on the Liquor Market Segmentation by Patterns of Choosing Liquor
Kim, Young-Ah;Kim, Dong-Jin;Byun, Gwang-In;
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Culinary Society of Korean Academy
, v.16, no.2, pp.232-242,
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| 16 |
An Exploratory Study on the Development of Hanryu Star Menu Such as Lee Young-Ae in 'A Jewel in the Palace' and Bae Yong-Joon in 'Winter Sonata'
Song, Soo-Ik;Kim, Jung-Soo;
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Culinary Society of Korean Academy
, v.16, no.2, pp.243-257,
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| 17 |
An Evaluation on the Effect of Service Quality of Food Products on Tourist Satisfaction
Woo, Moon-Ho;
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Culinary Society of Korean Academy
, v.16, no.2, pp.258-269,
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| 18 |
A Study on the Effects of Country of Origin Labelling and the Traceability System for Hanwoo Beef on Safety and Consumer Trustworthiness
Hwang, Eun-Gyeong;
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Culinary Society of Korean Academy
, v.16, no.2, pp.270-290,
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| 19 |
A Study on Moderating Effect of Sanitation Education in Relationship between Sanitation Knowledge and Sanitation Management Performance of Culinary Employees
Kim, Doung-Jin;Kim, Gi-Jin;
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Culinary Society of Korean Academy
, v.16, no.2, pp.291-307,
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| 20 |
Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder
Jo, Sun-Eui;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.16, no.2, pp.308-321,
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| 21 |
A Study on Priorities Calculation among the Attributes and Products of Traditional Soybean Paste
Boo, Chang-San;Kim, Jeong-Hyun;Kim, Min-Cheol;Lim, Sang-Bin;
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Culinary Society of Korean Academy
, v.16, no.2, pp.322-329,
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| 22 |
A Study on the Nutrition Knowledge, Attitude on Dietary Life and Dietary Habits by Meal Manager of High School Students in Bucheon Area
Cho, Shin-Ho;Kim, Yi-Su;
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Culinary Society of Korean Academy
, v.16, no.2, pp.330-341,
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| 23 |
A Study on the Quality Properties of Sulgidduk Added with Defatted Soy Flour
Jhee, Ok-Hwa;
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Culinary Society of Korean Academy
, v.16, no.2, pp.342-350,
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| 24 |
A Study on the Development of Cookbooks for Children Based on the Dietary Behaviors of Elementary School Students - Focused on the 5th and 6th Grades of Elementary School -
Jung, Kyung-Ah;
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Culinary Society of Korean Academy
, v.16, no.2, pp.351-366,
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| 25 |
Content Analysis of Learning Classifications of Foodservice and Culinary Majors
Han, Kyung-Soo;Shin, Sun-Hwa;
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Culinary Society of Korean Academy
, v.16, no.2, pp.367-381,
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