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| 1 |
The Effects of the Food Service Event Users' on Attitude and Behavior Perceived Risk
Sung, Yeon;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.16, no.3, pp.1-13,
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| 2 |
The Effect of Lifestyle, Service and Quality of Bakery Products on Purchasing Intention
Lim, Hyun-Cheol;
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Culinary Society of Korean Academy
, v.16, no.3, pp.14-31,
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| 3 |
Relationship between Food Tourism and Tourists' Characteristic Concepts; Food Neophobia, Variety-seeking Tendency, Hedonic Consumption, and Identity Affirmation
Kim, Ji-Eun;Kwon, Yong-Joo;
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Culinary Society of Korean Academy
, v.16, no.3, pp.32-50,
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| 4 |
A Study on the Effect of Perceived Risk in Choosing a Korean Restaurant on Customer Behavior - Based on Chinese Students Studying in Korea -
An, Hyun-Ae;Byun, Gwang-In;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.16, no.3, pp.51-65,
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| 5 |
A Perceptual Mapping of Coffee Shop Brands and Preference Attributes
Kim, Ki-Ran;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.16, no.3, pp.66-75,
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| 6 |
Analysis on the Effect of Dietary Lifestyle on Consumption Pattern of Soybean Paste among Housewives
Kim, Hyo-Chung;Kim, Mee-Ra;
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Culinary Society of Korean Academy
, v.16, no.3, pp.76-93,
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| 7 |
An Exploratory Study on Selection Attributes of Food in the Cultural tourism Festival through Conjoint Analysis
Lee, Eun-Yong;Park, Yang-Woo;Lee, Soo-Bum;
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Culinary Society of Korean Academy
, v.16, no.3, pp.94-113,
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| 8 |
A Study on Customer Response for the Hotel & Food Service Industry by Mood of Background Music
Cho, Soo-Hyun;
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Culinary Society of Korean Academy
, v.16, no.3, pp.114-129,
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| 9 |
A Study on Learning Motivation and Self-regulated Learning of Students in Hotel and Food Service Related Departments - Focused on College Students in the Daegu.Gyeongbuk Areas -
Kim, Gi-Jin;Kim, Hyang-Hee;Chung, Eio-Sook;
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Culinary Society of Korean Academy
, v.16, no.3, pp.130-146,
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| 10 |
The Effect of Emotional Response on Satisfaction according to the Dining-Out Consumption Pattern
Kim, Ki-Young;Baek, Jong-On;
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Culinary Society of Korean Academy
, v.16, no.3, pp.147-160,
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| 11 |
The Effect of an Internal Marketing Strategy on the Causes of Conflicts in the Foodservice Industry
Lee, Jin-Ha;
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Culinary Society of Korean Academy
, v.16, no.3, pp.161-173,
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| 12 |
An Exploratory Study of the Effect of Franchisor's Training on Franchisee's Trust and Franchisor-Franchisee Relationship Satisfaction
Lee, Eun-Yong;
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Culinary Society of Korean Academy
, v.16, no.3, pp.174-187,
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| 13 |
A Study on the Factors of Business to Business Relationship Marketing in Wine Supplier and Food Service Firm Relationship
Jeon, Hyeon-Mo;
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Culinary Society of Korean Academy
, v.16, no.3, pp.188-204,
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| 14 |
The Effect of Foodservice Franchise Restaurant Employees' Group Cohesiveness on Organizational Commitment and Turnover Intention - A Moderating Effect of Full-time and Part-time Employment -
Jeong, Ho-Kyun;Jeong, Sun-Ja;Jang, Jun-Ho;
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Culinary Society of Korean Academy
, v.16, no.3, pp.205-217,
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| 15 |
Trend Analysis of Food Coordination-related Studies Conducted from 2000 to 2008
Kwon, Yong-Suk;Hong, Wan-Soo;
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Culinary Society of Korean Academy
, v.16, no.3, pp.218-236,
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| 16 |
A Study on Actual Sanitary Management Conditions and Education Plan of School Foodservice Employees
Um, Young-Ho;
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Culinary Society of Korean Academy
, v.16, no.3, pp.237-249,
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| 17 |
The Quality Characteristics of Sulgidduk added with Cheongkukjang Powder
Park, Kyung-Sim;Jang, Jung-Ok;Yoon, Hae-Kyung;Kim, Hyung-Ryul;
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Culinary Society of Korean Academy
, v.16, no.3, pp.250-258,
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| 18 |
Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder
Park, Hyun-Sil;
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Culinary Society of Korean Academy
, v.16, no.3, pp.259-267,
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| 19 |
Quality and Sensory Characteristics of Gochujang Sauce by Degree of Hot Taste
Choi, Soo-Keun;Kim, Soo-Hee;Choi, Eun-Hi;Shin, Kyung-Eun;Lee, Ji-Hyun;Lee, Min-Soo;
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Culinary Society of Korean Academy
, v.16, no.3, pp.268-277,
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| 20 |
Changes in the Quality Characteristics of Soybean Dasik by additions of Bamboo(Pseudosasa japonica Makino) Leaf Powder
Choi, Young-Sim;Jhee, Ok-Hwa;JeGal, Sung-A;
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Culinary Society of Korean Academy
, v.16, no.3, pp.278-285,
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| 21 |
Quality Characteristics of Pan Bread Added with Black Garlic Flour
Kim, Jung-Hoon;Lee, Myung-Ho;Lee, Sang-Ah;Choi, Young-Sim;
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Culinary Society of Korean Academy
, v.16, no.3, pp.286-297,
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| 22 |
Development and Application of Soybean Paste Sauce with Walnuts and Sesame Seeds
Joo, Na-Mi;Jung, Hee-Sun;Yoon, Ji-Young;Park, Sang-Hyun;Lee, Sun-Mee;Song, Yun-Hee;Lee, Ji-Hee;
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Culinary Society of Korean Academy
, v.16, no.3, pp.298-306,
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| 23 |
Quality Characteristics of Muffins with Xylitol
An, Hye-Lyung;Heo, Soo-Jin;Lee, Kwang-Suck;
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Culinary Society of Korean Academy
, v.16, no.3, pp.307-316,
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