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| 1 |
The Effects of the Emotional Leadership Perceived by Hotel Cuisine Employees on Empowerment, Trust and Innovative Behavior
Choi, Won-Sik;Lee, Soo-Bum;
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Culinary Society of Korean Academy
, v.20, no.2, pp.1-15,
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| 2 |
Antioxidant and Anti-inflammation Activity of Red Cabbage Extract
Ha, Hyun-Joo;Lee, Chun-Bok;
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Culinary Society of Korean Academy
, v.20, no.2, pp.16-26,
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| 3 |
Quality Characteristics of Yanggaeng Added with Curcuma longa L. Powder
Kim, Dong-Seok;Choi, Suk-Hyun;Kim, Hyun-Ryoung;
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Culinary Society of Korean Academy
, v.20, no.2, pp.27-37,
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| 4 |
Usage Status of Traditional Rice Cake as a Meal Substitute and Analysis on the Selection Attributes Affecting Purchase
Yoon, Suk-Ja;Oh, In-Suk;
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Culinary Society of Korean Academy
, v.20, no.2, pp.38-53,
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| 5 |
Prevention of Tissue Softening of Retorted Onion by Long Time, Low Temperature Blanching in Calcium Solution
Choi, Jun-Bong;
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Culinary Society of Korean Academy
, v.20, no.2, pp.54-64,
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| 6 |
The Effect of Heating time on the Quality of Short Necked Clam Stock
Choi, Eun-Joo;Kim, Dong-Seok;Bae, Gum-Kwang;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.20, no.2, pp.65-78,
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| 7 |
Quality Characteristics of Apple Jam Added with Ginger
Lee, Seung-Min;
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Culinary Society of Korean Academy
, v.20, no.2, pp.79-88,
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| 8 |
A Study on the Physicochemical and Sensory Characteristics of Cod Stock by Hot Water Extraction Time
Kim, Dong-Seok;Shin, Kyung-Eun;Lee, Wook;Bae, Gum-Kwang;
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Culinary Society of Korean Academy
, v.20, no.2, pp.89-99,
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| 9 |
Quality Characteristics of Korean Wheat Bread Prepared with Substitutions of Naturally Fermented Rice Starters
Choi, Sang-Ho;Lee, Seung-Joo;
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Culinary Society of Korean Academy
, v.20, no.2, pp.100-119,
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| 10 |
The Effect of Business Management on the Business Performance of Korean Restaurants - Focusing on the Seoul metropolitan region -
Park, Myung-Gyu;
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Culinary Society of Korean Academy
, v.20, no.2, pp.120-135,
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| 11 |
The Effects of Marketing Mix Strategies on Perceived Value and Loyalty in Korean Restaurants
Lee, Eun-Jun;Kim, Dong-Soo;
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Culinary Society of Korean Academy
, v.20, no.2, pp.136-151,
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| 12 |
A Study on the Expectation and Satisfaction of Parents on Cooking Activity Programs for Children
Yang, Yeo-Jung;Yoon, Hye-Hyun;
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Culinary Society of Korean Academy
, v.20, no.2, pp.152-164,
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| 13 |
The Effect of the Educational Services and Environment of Cooking Education Institutes on Behavioral Intention of Educational Consumers - Focused on Busan Area -
Lee, Jeong-Woo;Hwang, Young-Jeong;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.20, no.2, pp.165-182,
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| 14 |
Menu Development and Market Testing for Localization of Fermented Meat Tteokbokki in Foreign Markets
Na, Young-Sun;Jung, Jae-Hong;Lee, Jung-Hun;Oh, Hyuk-Soo;Park, Young-Bae;Cho, Dong-Min;Lee, Tae-Young;Cho, Sung-Ho;
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Culinary Society of Korean Academy
, v.20, no.2, pp.183-198,
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| 15 |
A Study on the Foodservice Quality of Japanese Restaurants using the Importance-Performance Analysis (IPA)
Sohn, Jeong-Min;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.20, no.2, pp.199-213,
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| 16 |
A Survey of Drinking Habits and Perception of Makgeolli Targeting the Chinese Students Studying in Korea
Jeon, Ki-Suk;Li, Yao-Lin;Park, Shin-In;
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Culinary Society of Korean Academy
, v.20, no.2, pp.214-231,
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| 17 |
The Effect of the Servicescape on the Customers' Cognitive, Affective, and Conative Attitudes in Franchise Coffee Shops
Kim, Dong-Jin;Lee, Seul-Gi;
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Culinary Society of Korean Academy
, v.20, no.2, pp.232-245,
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| 18 |
Quality Characteristics of Kimchi Added with Blue Crab
Kim, Ji-Hyun;Park, Gi-Soon;
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Culinary Society of Korean Academy
, v.20, no.2, pp.246-259,
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