|
| 1 |
Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork
Jeon, Ki-Hong;Kwon, Ki-Hyun;Kim, Eun-Mi;Kim, Young-Boong;Choi, Yun-Sang;Sohn, Dong-In;Choi, Jin-Young;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.1-14,
|
|
| 2 |
The Effect of Job Satisfaction on Job Performance of the Employees in Franchised Korean Restaurants: Moderating Effects of Employment Type
Lee, Sang-Hee;Lim, Bae-Gyun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.15-29,
|
|
| 3 |
A Study on the Physico-Chemical Characteristics of Sikhyes made of Different Various of Barley
Kim, An-Na;Choi, Soo-Keun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.30-41,
|
|
| 4 |
The Influence of Physical Environment Service of Coffee Shops on Customer Satisfaction -Focusing on Texas Region Customers-
Lee, Kwang-Woo;Kim, Hyo-Jin;Jeon, Min-Sun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.42-57,
|
|
| 5 |
Social Intelligence (SI) and Emotional Intelligence (EI) as Predictors of Job Engagement and Organizational Commitment in Deluxe Hotel
Jung, Hyo Sun;Yoon, Hye Hyun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.58-76,
|
|
| 6 |
Optimization of Processing Conditions for the Production of Puffed Rice
Cheon, Hee Soon;Cho, Won Il;Jhin, Changho;Back, Kyeong Hwan;Ryu, Kyung Heon;Lim, Su Youn;Chung, Myong Soo;Choi, Jun Bong;Lim, Taehwan;Hwang, Keum Taek;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.77-89,
|
|
| 7 |
The Study of Quality Characteristics of Acaiberry (Euterpe oleracea Mart.) Powder Sulgidduk
Choi, Young-Sim;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.90-99,
|
|
| 8 |
Preferences and Purchase Intention of Tenebrio molitor(Mealworm) according to Cooking Method
Hwang, Su-Young;Bae, Gumkwang;Choi, Soo-Keun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.100-115,
|
|
| 9 |
Effect of the Creating of Hotel Restaurant's Dinning Place on the Customers Emotional Response and Behavior Intension
Ahn, Hyung-Sang;Cho, Yong-Bum;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.116-128,
|
|
| 10 |
Quality Characteristics of Noodles added with Tomato Powder
Kim, Dong-Seok;Ahn, Jun-Bae;Choi, Wu-Kuk;Han, Gyeong-Phil;Park, Mi-Lan;Kang, Byong-Nam;Kim, Dong-Ho;Choi, Suk-Hyun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.129-142,
|
|
| 11 |
Comparison Analysis on Consumption Behavior depending on Emotional Style
Kim, Dae-Sub;Kim, Hee-Kee;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.143-158,
|
|
| 12 |
A Study on the Effects of SNS Information Characteristics and SNS Site Characteristics on the Intention to Visit a Restaurant
Jung, Seon Mi;Kim, Young Hun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.159-173,
|
|
| 13 |
A Study on the Effect of the Mediator of the Service Quality of Japanese Restaurants to Behavior Intention
Song, Hye-Young;Lee, Jong-Ho;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.174-190,
|
|
| 14 |
The Effects of Fast-Food Franchisor's Proactiveness, Innovation, Risk-taking on Affective Commitment, Franchisee's External Representation and Service Delivery
Hong, Hee-Jeong;Ha, Dong-Hyun;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.191-209,
|
|
| 15 |
An Effect on Experience Satisfaction of Temple Foods, Recommendation, and Revisit Intentions toward Temple Stay
Shin, Kyung-Yi;Rha, Young-Ah;Hwang, Young-Jeong;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.210-224,
|
|
| 16 |
Quality Characteristics of the Yanggeng made by Crataegi fructus Extracts
Kim, Seong-Su;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.225-234,
|
|
| 17 |
Effect of Storage Temperature, Time and Natural Additives on the Changes in Flavor of Lentinus edodes
Han, Kee-Young;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.235-249,
|
|
| 18 |
A Study on the Eating Behaviors and Characteristics of Consumption Propensities on Dining out as Perceived by Silver Generation in Seoul
Choi, Mi-Sook;Kim, Dong-Ho;Park, Hyo-Nam;Kim, Seong-Su;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.250-266,
|
|
| 19 |
Quality Characteristics of Takju, Yakju, Spirit made by Cereal Nuruks
Jeong, Jae-Hong;Chai, He-Suk;Lee, Yun-Hi;Kim, Jae-Min;Lee, Jeong-Hoon;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.267-280,
|
|
| 20 |
Preference and Quality Characteristics of Pickled Cucumber depending on Pickling Temperature
Kim, Nam-Geun;Yoo, Seung-Seok;
/
Culinary Society of Korean Academy
, v.21, no.1, pp.281-296,
|
|