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| 1 |
A Study on Foodservice Operation for a Menu Strategy in Expressway Rest Areas
Bai, Young-Hee;
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Culinary Society of Korean Academy
, v.18, no.3, pp.1-17,
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| 2 |
A Study on Eating-out Behaviors Depending on Female Customers' Lifestyle in Ulsan.Gyeongnam Province
Jeon, Yoo-Myeong;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.18, no.3, pp.18-31,
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| 3 |
The Effects of Culinary Employees' Stress Coping Styles on Counterproductive Work Behaviors and Turnover Intention in a Deluxe Hotel
Jung, Hyo-Sun;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.18, no.3, pp.32-45,
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| 4 |
The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu.Gyeongbuk Area -
Jeong, Wook-Young;Oh, Young-Sub;
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Culinary Society of Korean Academy
, v.18, no.3, pp.46-57,
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| 5 |
The Effect of Cultural Marketing on a Corporate Image and Purchase Intention in the Foodservice Industry
Jin, Yang-Ho;Han, In-Kyung;
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Culinary Society of Korean Academy
, v.18, no.3, pp.58-71,
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| 6 |
The Effects of Consumption Value Perceived by Resort Customers on Customer Satisfaction and Behavioral Intention : Focusing on Moderating Effects by Gender and Marital Status
Kim, Young-Joong;Kwon, Young-Guk;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.18, no.3, pp.72-89,
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| 7 |
A Study on Selection Attributes of Traditional Liquor by Life-style of Eating-out Consumers
Kwon, Yong-Ju;Lee, Jae-Hoon;Song, Heung-Gyu;
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Culinary Society of Korean Academy
, v.18, no.3, pp.90-107,
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| 8 |
Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces -
Lee, Eun-Jung;Mun, Ki-Chul;
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Culinary Society of Korean Academy
, v.18, no.3, pp.108-120,
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| 9 |
A Study on the Mediating Role of Customer Value in the Structural Relationships among Restaurant Service Quality, Customer Satisfaction, and Loyalty: Focusing on Ages 20s-30s
Lee, Won-Gab;Kim, Gi-Jin;
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Culinary Society of Korean Academy
, v.18, no.3, pp.121-136,
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| 10 |
The Relationship of Consuming Patterns, Recognition and Preference on Korean and Japanese Traditional Cookies
Park, Eun-A;
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Culinary Society of Korean Academy
, v.18, no.3, pp.137-148,
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| 11 |
Effects of Emotional Response in Accordance with the Physical Environment of Luxury Korean Restaurants upon Behavioral Intention - Centered on Busan Area -
Jeon, Hae-Kyung;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.18, no.3, pp.149-162,
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| 12 |
The Quality Characteristics of American Sauce Prepared with Different Amounts of Salt
Kim, Dong-Seok;Lee, Se-Hee;Seoung, Tae-Jong;
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Culinary Society of Korean Academy
, v.18, no.3, pp.163-179,
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| 13 |
Quality Characteristics of Yogurt Added with Sansuyu(Corni Fructus) Extracts
Kang, Byung-Sun;Kim, Jang-Ik;Moon, Sung-Won;
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Culinary Society of Korean Academy
, v.18, no.3, pp.180-190,
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| 14 |
Characteristics of Takju with Different Varieties of Rice and Particle Size
Lee, Hyo-Jeong;Lee, In-Sook;Jeong, Hee-Sun;
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Culinary Society of Korean Academy
, v.18, no.3, pp.191-205,
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| 15 |
The Quality Characteristics of Wheat Flour Dasik with Different Amounts of Hericium erinaceus Powder
Choi, Young-Sim;JeGal, Sung-A;
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Culinary Society of Korean Academy
, v.18, no.3, pp.206-214,
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| 16 |
Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour
Choi, Sang-Ho;
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Culinary Society of Korean Academy
, v.18, no.3, pp.215-226,
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| 17 |
Effect of  -Glucan on Rheological Properties and Quality Characteristics of White Pan Bread
Lee, Jeong-Hoon;
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Culinary Society of Korean Academy
, v.18, no.3, pp.227-238,
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| 18 |
Development of Teriyaki Sauce Added with Jujube Concentrate (Ziziphus jujube Miller) Extracts
Ahn, Jun-Bae;Choi, Suk-Hyun;Kim, Hyun-Ryoung;Park, Mi-Lan;Lee, Se-Hee;Kim, Dong-Seok;
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Culinary Society of Korean Academy
, v.18, no.3, pp.239-251,
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| 19 |
Quality and Sensory Characteristics of Bechamel Sauce with Various Amounts of Chungkukjang Powder
Park, Ki-Bong;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.18, no.3, pp.252-265,
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| 20 |
A Study on the Dietary Habits of 5th & 6th Grade Students and the Dietary Life Education by Teachers - Focused on the Elementary Schools in Chuncheon Area -
Jung, Kyung-Ah;
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Culinary Society of Korean Academy
, v.18, no.3, pp.266-285,
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