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| 1 |
Quality Characteristics of White Pan Bread with Chinese Artichoke (Stachys sieboldii MIQ) Powder
Jeon, Ki-Suk;Lee, Nam-Hee;Park, Shin-In;
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Culinary Society of Korean Academy
, v.21, no.4, pp.1-15,
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| 2 |
A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing
Cho, In-Sook;Jin, Hyun-Hee;Lee, Seung-Joo;
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Culinary Society of Korean Academy
, v.21, no.4, pp.16-28,
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| 3 |
Effects of Importance Factors of Hotel Banquet Buffet Menus on Customer Satisfaction and Loyalty
Lim, Jong-Woo;Kim, Dong-ho;Cho, Yong-Bum;
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Culinary Society of Korean Academy
, v.21, no.4, pp.29-41,
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| 4 |
Quality Characteristics of Cookies added with Dropwort Powder
Lee, Won-Gab;
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Culinary Society of Korean Academy
, v.21, no.4, pp.42-54,
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| 5 |
The Effect of Selection Properties on the Customer Satisfaction and Loyalty in Context of Institutional Foodservice - Moderating Effect of Number of Use -
Son, Eun-Su;Jung, Mi Wha;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.21, no.4, pp.55-71,
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| 6 |
Quality Characteristics of Radish Pickle added with Different Amounts of White Wine
Kim, Ki-Bbeum;An, Dong-Gi;Hwang, Su-Young;Nam, Jung-Suk;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.21, no.4, pp.72-85,
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| 7 |
Effects of Food Life Style on Preference for MSG Use at Restaurants: Focused on the Moderating Effects of Attitude to Food Safety
Ha, Heon-Su;Kang, Byung-Nam;Kim, Geon-Whee;
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Culinary Society of Korean Academy
, v.21, no.4, pp.86-100,
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| 8 |
The Relation between Mother's LOHAS Propensity and Healthy Dietary Life Attitude perceived by Chinese University Students
Lee, Yeon-Jung;Ahn, Gee-Jung;
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Culinary Society of Korean Academy
, v.21, no.4, pp.101-120,
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| 9 |
The Study on the Influence of Career Selection Type of University Students Major in Foodservice, Class Participation, Career Preparation Behavior
Park, Yi-Kyung;Woo, Iee-Shik;
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Culinary Society of Korean Academy
, v.21, no.4, pp.121-131,
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| 10 |
Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper
Jun, Kwan-soo;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.21, no.4, pp.131-144,
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| 11 |
Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch
Chung, Hae Young;
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Culinary Society of Korean Academy
, v.21, no.4, pp.145-154,
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| 12 |
Effects of Service Conveniences on Perceived Value and Customer Voluntary Behavioral Intention in Family Restaurants
Ahn, Jung-Suk;Lee, So-Bum;
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Culinary Society of Korean Academy
, v.21, no.4, pp.155-174,
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| 13 |
A Study on the Relationships among Personality, LMX(Leader-Member Exchange) and Innovative Behavior of Foodservice Employees'
Kim, Young Hun;
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Culinary Society of Korean Academy
, v.21, no.4, pp.175-191,
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| 14 |
A Study of Factors affecting Purchase Decision and Attitude of Dieticians regarding Environmentally-Friendly Agricultural Products in School Meals
Ahn, Sun-Choung;
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Culinary Society of Korean Academy
, v.21, no.4, pp.192-206,
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| 15 |
Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder
Chung, Eoi-Sook;An, Sang-Hee;
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Culinary Society of Korean Academy
, v.21, no.4, pp.207-220,
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| 16 |
A Study on the Effect of Bakery Shop Selection according to the Dietary Lifestyle on the Customer Behavioral Intention
Kim, Heon Chul;
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Culinary Society of Korean Academy
, v.21, no.4, pp.221-235,
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| 17 |
Influences of Dietary Education Activity on Education Satisfaction and Self-Respect
Han, Ji-Soo;Kim, Sung-Soo;Go, Mi-Ae;
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Culinary Society of Korean Academy
, v.21, no.4, pp.236-250,
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| 18 |
A Statistical Study on Sikryo-chanryo by Applying Database
Lee, Byung Wook;Kim, Ki Wook;Hwang, Su-Jung;
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Culinary Society of Korean Academy
, v.21, no.4, pp.251-270,
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| 19 |
Study of a Local Festival through Differences and Responsive to the Effects of Selected Customer Lifestyle Attributes - Pocheon Beef Ribs Barbecue Festival -
Song, Soo Ik;
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Culinary Society of Korean Academy
, v.21, no.4, pp.271-283,
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| 20 |
Nutrition Intake according to Food and Exercise Habits in Female College Students of Yang-Ju si
Rha, Young Ah;Kang, Min Jeong;Lee, Sun Ho;Kim, Jung Yun;
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Culinary Society of Korean Academy
, v.21, no.4, pp.284-293,
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| 21 |
A Study Analyzing the Effect of the Service Quality of Food Festival Websites and Review Information on Satisfaction with Use and Behavioral Intention
Kim, Min-Jung;Jeon, Hyeon-Mo;
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Culinary Society of Korean Academy
, v.21, no.4, pp.294-308,
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| 22 |
The Influence of Korean and Chinese Customers' Perception about Product Placement inserted into Korean TV Dramas on Brand Image and Purchase Intention - Focusing on the Foodservice Industry -
Jang, Langun;Hwang, Donghee;Jeon, Min-Sun;
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Culinary Society of Korean Academy
, v.21, no.4, pp.309-324,
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| 23 |
The Relationships between Physical Environment, Consumer Satisfaction, and Consumption Behavior: Focused on College Students
Kim, Hyojin;Kim, Hyun-Zu;Lee, Sang-Mook;
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Culinary Society of Korean Academy
, v.21, no.4, pp.325-338,
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| 24 |
Brand Positioning Strategy of Franchise Family Restaurant
An, Hye-Lim;Sohn, Jeong-Min;Choi, Ji-Mi;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.21, no.4, pp.339-348,
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