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| 1 |
Influence of Perceived Service Clues on Experienced Value, Trust, and Loyalty of Franchise Snack Bar: Focused on Busan Area
Lee, Soon-A;Song, Sung-Hee;Lee, Sang-Mook;
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Culinary Society of Korean Academy
, v.22, no.1, pp.1-8,
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| 2 |
A Narrative Strategy of Storytelling Advertising Videos: Heineken's Case
Byun, Chan-Bok;
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Culinary Society of Korean Academy
, v.22, no.1, pp.9-18,
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| 3 |
The Influence of NCS (National Competency Standard) Food and Beverage Practice Class using the SCAMPER Method on Learning Motivation: Subject to Specialized High Schools
Jeong, Sangmin;Moon, Jinuk;Ha, Heon Su;Jung, Jihye;
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Culinary Society of Korean Academy
, v.22, no.1, pp.19-31,
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| 4 |
Metabolic Syndrome and Its Related Factors among Korean Elderly in Urban and Rural Areas
Oh, Chorong;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.22, no.1, pp.32-41,
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| 5 |
Quality Characteristics of Sponge Cake added with Pine Leaf Powder
Shin, Gil-Man;
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Culinary Society of Korean Academy
, v.22, no.1, pp.42-51,
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| 6 |
Nutritional Assessment of the Oldest-Old Population Aged 85 Over: Based on 2009 Korea National Health and Nutrition Examination Survey
Bak, Hoonji;No, Jae-Kyung;
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Culinary Society of Korean Academy
, v.22, no.1, pp.52-60,
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| 7 |
Evaluating the Effects of Product Quality and Branding on Perceived Price and Purchase Intention in International Cafés, Selangor, Malaysia
Lee, Sang-Hyeop;Weng, Pong Chee;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.22, no.1, pp.61-69,
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| 8 |
A Study of Nutrition Knowledge, Confidence, and Body Image of Unversity Students
Kim, Hak-Seon;Joung, Hyun-Woo;Choi, Eun-Kyong Cindy;
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Culinary Society of Korean Academy
, v.22, no.1, pp.70-77,
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| 9 |
A Study on the Impact of Employee's Awareness about Corporate Social Responsibility on Innovative Behavior ; Targeting Frontline Employees in the Hotel Industry
Choi, Hyun-Jung;
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Culinary Society of Korean Academy
, v.22, no.1, pp.78-86,
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| 10 |
The Impact of Food Quality on Experiential Value, Price Fairness, Water Park Image, Satisfaction, and Behavioral Intention in Context of Water Park
Lee, Sang-Mook;
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Culinary Society of Korean Academy
, v.22, no.1, pp.87-95,
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| 11 |
Achieving Local Residents' Support for Tourism Development through Community Satisfaction and Government Trust
Trinh, Thi Anh;Kim, Hyun-Jung;
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Culinary Society of Korean Academy
, v.22, no.1, pp.96-107,
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| 12 |
Non-Muslim Customers' Purchase Intention on Halal Food Products in Malaysia
Lee, Sang-Hyeop;Siong, Kong-Check;Lee, Kai-Sean;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.22, no.1, pp.108-116,
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| 13 |
The Relationship between Employees' General Characteristics, Workplace Harassment, and Turnover Intent in the Deluxe Hotel
Jung, Hyo Sun;Lee, Jin;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.22, no.1, pp.117-125,
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| 14 |
Effect on Customer Satisfaction of the Emotional Intelligence of Members at Service Providing Department in the Hotel; A Case of Five Star Hotels in Daejeon
Kim, Jung-Soo;
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Culinary Society of Korean Academy
, v.22, no.1, pp.126-134,
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| 15 |
Perceived Value, Importance of Nutrition Information, and Behavioral Intention for Food Tourism in Busan
Son, Joung-Min;Lee, Eun-Jin;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.22, no.1, pp.135-140,
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| 16 |
Development of the Instructional Design Guideline utilizing Goal-based Scenario for Culinary Practice Education
Ko, Beom-Seok;Na, Tae-Kyun;
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Culinary Society of Korean Academy
, v.22, no.1, pp.141-152,
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| 17 |
The Influence of Physical Environment on Buying-Risk Perception: Customers at Franchise Korean-Restaurant
Yoon, Tae-Hwan;Choi, Young-Jun;
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Culinary Society of Korean Academy
, v.22, no.1, pp.153-164,
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