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| 1 |
A Study on the Difference of Perception about Traditional Food by Generations in Busan Area
Lee, Bok-Seup;Park, Hun-Jin;Jung, Jin-Woo;
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Culinary Society of Korean Academy
, v.16, no.4, pp.1-14,
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| 2 |
A Study on the Determinants of Entry Mode in the Overseas Market for Food Service Enterprises
Lee, Jin;Han, Kyung-Soo;
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Culinary Society of Korean Academy
, v.16, no.4, pp.15-27,
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| 3 |
The Effect of the Recognition of Carving Decoration Purchase Intention on Acceptable Price Range - Focused on Daegu Area -
Kim, Gi-Jin;Byun, Gwang-In;
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Culinary Society of Korean Academy
, v.16, no.4, pp.28-42,
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| 4 |
Studies on Commercialization of Korean Native Foods - Focused on Boseong Area -
Lee, Sun-Ho;Kim, Sun-Hee;Jung, Lan-Hee;Jung, Jin-Woo;Jeon, Kyung-Chul;Kim, Hee-Kee;
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Culinary Society of Korean Academy
, v.16, no.4, pp.43-52,
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| 5 |
The Effect of Hotel Culinarian's Psychological Ownership Based upon Social Exchange Relations on His Job Satisfaction and Organizational Commitment
Park, Jong-Chul;Ahn, Dae-Hee;
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Culinary Society of Korean Academy
, v.16, no.4, pp.53-63,
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| 6 |
The Effect of the Recognition of Korean Culture in Korean Restaurant on Foreign Residents in Korea
Lee, Haeng-Soon;Hwang, Jin-Sook;Jeon, Hye-Mi;Lee, Soo-Bum;
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Culinary Society of Korean Academy
, v.16, no.4, pp.64-75,
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| 7 |
The Effect of Consumer Choice Attributes on Customer Satisfaction, Revisit and Word-of-Mouth Intention in a Coffee Shop
Son, Young-Jin;
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Culinary Society of Korean Academy
, v.16, no.4, pp.76-93,
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| 8 |
The Effect of Hotel Western Restaurant F&B and Kitchen Manager's Leadership on Efficacy and Organizational Effectiveness
Cho, Sung-Ho;Park, Jae-Hee;Lee, Suk.-Man;
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Culinary Society of Korean Academy
, v.16, no.4, pp.94-110,
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| 9 |
Study the Satisfaction of the Korean Culinary Students in RI in the United States
Oh, Suk-Tae;
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Culinary Society of Korean Academy
, v.16, no.4, pp.111-123,
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| 10 |
The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior
Cho, Han-Yung;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.16, no.4, pp.124-138,
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| 11 |
A Study on the Market Segmentation in Coffee Shop Customer's Benefit Sought
Kim, Ki-Ran;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.16, no.4, pp.139-150,
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| 12 |
A Study on the Structural Relations among Choice Attributes, Brand Image, and Buying Action of Restaurant Customers
Woo, Moon-Ho;
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Culinary Society of Korean Academy
, v.16, no.4, pp.151-162,
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| 13 |
The Effect of Job Rotation on Motivation and Job Satisfaction - Focused on F&B Employees of First Grade Hotels in Seoul -
Kwon, Na-Kyung;Kim, Hye-Lin;Seo, Won-Seok;
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Culinary Society of Korean Academy
, v.16, no.4, pp.163-176,
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| 14 |
A Study on the Perceptions of Consumers, Producers, and Government Employees toward Geographical Indications
Kim, Lisa Hyun-Jung;Kim, Dong-Jin;Cho, Jung-Eun;
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Culinary Society of Korean Academy
, v.16, no.4, pp.177-189,
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| 15 |
The Effect of Physical Environment of Family Restaurant upon Customers' Emotions, Satisfaction and Revisit Intent - Focused on the Moderating Roles of Gender and Age -
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.16, no.4, pp.190-205,
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| 16 |
The Effects of Foodservice Employee's Job Stressors on Job Satisfaction and Turnover Intention - Focused on Social Support and Coping Strategies -
Kim, Young-Hun;
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Culinary Society of Korean Academy
, v.16, no.4, pp.206-219,
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| 17 |
Invention of a Straw-shaped Device to Solve the Problem Caused by the Shape of a Normal Teapot
Kim, Joong-Man;Cha, Kyoung-Ok;
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Culinary Society of Korean Academy
, v.16, no.4, pp.220-229,
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| 18 |
Quality Characteristics of Cream Soup Added with Pomegranate Cortex Powder
Park, Kyong-Tae;
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Culinary Society of Korean Academy
, v.16, no.4, pp.230-237,
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| 19 |
Quality and Sensory Characteristics of Soybean Dasiks by Adding Platycodon grandiflorum(Jacq.) A. DC. Flour Powder
Jhee, Ok-Hwa;JeGal, Sung-A;Choi, Young-Sim;
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Culinary Society of Korean Academy
, v.16, no.4, pp.238-246,
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| 20 |
Quality and Sensory Characteristics of Bulgogi Sauce with Various Amount of Omija Extract Juice
Nam, Jung-Suk;Choi, Soo-Keun;Kim, Dong-Sook;
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Culinary Society of Korean Academy
, v.16, no.4, pp.247-259,
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| 21 |
Quality Characteristics of Bread Added with Black Garlic Powder
Ju, Hyoung-Woog;An, Hye-Lyung;Lee, Kwang-Suck;
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Culinary Society of Korean Academy
, v.16, no.4, pp.260-273,
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| 22 |
Amino Acid Properties and Sensory Characteristics of Chicken Stock by Different Salt Contents
Kim, Doog-Seok;Kim, Jog-Seck;Seoung, Tae-Jong;
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Culinary Society of Korean Academy
, v.16, no.4, pp.274-285,
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| 23 |
A Study on the Optimization of Rice Pasta with Addition of Mulberry Leaf Powder
Song, Eun-Ju;Kim, Ki-Bbeum;Lee, Kwang-Suk;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.16, no.4, pp.286-296,
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| 24 |
Physicochemical Property and Antioxidant Activity of Wild Grape(Vitis coignetiea) Juice
Park, Hyun-Sil;
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Culinary Society of Korean Academy
, v.16, no.4, pp.297-304,
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| 25 |
Batter and Product Characteristics of Sponge Cake Containing Sugar Alcohols
Chung, Woul-Gye;Lee, Jeong-Hoon;
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Culinary Society of Korean Academy
, v.16, no.4, pp.305-311,
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