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| 1 |
Research on Leadership, LMX, and Organizational Achievements of Kitchens for 5-Star Hotels in Jeju District
Yang, Tai-Seok;Choi, Kwang-Soo;
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Culinary Society of Korean Academy
, v.22, no.4, pp.1-23,
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| 2 |
Quality Characteristics of Haengbyeong using Dry Rice Flour added with Raw Apricot Juice and Steamed Apricot Juice
Park, Kyung Ai;Jung, Hyo Sun;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.22, no.4, pp.24-36,
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| 3 |
Moderating Effect of Education-Hours on the Relationship between Knowledge of Country-of-Origin Labeling and Performance in Hotel Culinary Staff
Kwon, Ki-Wan;Chong, Yu-Kyeong;
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Culinary Society of Korean Academy
, v.22, no.4, pp.37-50,
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| 4 |
Quality Characteristics of Muffins added with Amaranth Leaf Powder
Choi, Sang-ho;
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Culinary Society of Korean Academy
, v.22, no.4, pp.51-64,
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| 5 |
The Influence of Career Barriers on College Students Majoring in Culinary Arts on Career Preparation Behavior - The Moderating Effect of Self-efficacy -
Kim, Hyejin;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.22, no.4, pp.65-80,
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| 6 |
The Relative Importance of Factors affecting School to Work Transition in Foodservice-related Majors
Jang, Sang-Jun;Na, Tae-Kyun;
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Culinary Society of Korean Academy
, v.22, no.4, pp.81-94,
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| 7 |
A Study on the Use of Mass Media for Nutrition Knowledge : Focusing on Daejeon-Chungnam
Hwang, Donghee;Jeon, Min-Sun;
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Culinary Society of Korean Academy
, v.22, no.4, pp.95-113,
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| 8 |
Factors Influencing the Reuse Intention of Social Commerce Foodservice Product - Perceived Risk and Price Consciousness -
Jeon, Hyeon-Mo;Kwon, Na-Kyung;
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Culinary Society of Korean Academy
, v.22, no.4, pp.114-127,
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| 9 |
Effects of Polygoni multiflori radix Liquors on the Memory Impairment of Rat
Kong, Hyun-Joo;Shin, Seung-Ryeul;Hwang, Su-Jung;Lee, Kyung Eun;Jang, Jung-Hyeon;Yang, Kyung-Mi;
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Culinary Society of Korean Academy
, v.22, no.4, pp.128-142,
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| 10 |
Through SNS Eat Out Select Properties, Customer Satisfaction, Recommendation of Others Affect Relations
Kim, Geon-Whee;Han, Ji-Soo;
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Culinary Society of Korean Academy
, v.22, no.4, pp.143-155,
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| 11 |
A Study on Relationship among Attributes of Ramen Package Design, Ramen Image and Chinese Customer's Choice of Ramen
Ryu, Jeong Yeol;Ha, Heon-Su;
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Culinary Society of Korean Academy
, v.22, no.4, pp.156-169,
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| 12 |
The Personal Impact on the Organization and Competence of Hotel Cook Employees - Focused on The Mediating Effect of Trust Boss -
Kim, Hee-Yeon;
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Culinary Society of Korean Academy
, v.22, no.4, pp.170-180,
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| 13 |
This Effect of Eco-friendly Agricultural Product Selection Criteria on the Degree of Consumer Trust and Recommendation Intention
Lee, Sun-Ho;
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Culinary Society of Korean Academy
, v.22, no.4, pp.181-191,
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| 14 |
A Study of the Impact of Revisit Motivations on Franchise Restaurant - Focusing on the Moderator Effects of Web Rumors -
Jin, Yang Ho;Kwon, Hyeok Sung;
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Culinary Society of Korean Academy
, v.22, no.4, pp.192-203,
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| 15 |
The Effect of Purchasing Factors of Environment-Friendly Agricultural Products on Consumer Attitude and Purchasing Intention
Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.22, no.4, pp.204-221,
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| 16 |
The Effect of Job Characteristics on the Coffee Shop Barista Job Satisfaction and Turnover Intention - Focusing on Seoul·Gyeonggi Area -
Kim, Jin-Hyung;Lee, Kang-Yeon;Yang, Dong-Hwi;
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Culinary Society of Korean Academy
, v.22, no.4, pp.222-239,
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| 17 |
A Study on Occupation-appraisal of Students' Majorin in Culinary and Food Service
Jin, Yang-Ho;
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Culinary Society of Korean Academy
, v.22, no.4, pp.240-253,
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| 18 |
Relationships between Hotel Restaurant Visit Motivations, Consumer Attitudes, and Revisit Intention
Jang, Dong Ok;
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Culinary Society of Korean Academy
, v.22, no.4, pp.254-264,
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| 19 |
Study on Satisfaction with Career Choice Motivations for Chefs through IPA Analysis
Kim, Heon-Choul;
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Culinary Society of Korean Academy
, v.22, no.4, pp.265-276,
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| 20 |
A Study on the Impact of Food Industry Marketing Communication Activities on Menu, Selection Criteris and Customer Satisfaction - Focusing on the Moderating Effect of Menu Selection Criteria -
Kim, Seong-Soo;Kim, Chan-Woo;
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Culinary Society of Korean Academy
, v.22, no.4, pp.277-287,
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| 21 |
The Development of Quality Evaluation Index of Vinegar Beverage - Using Delphi Method and Analytical Hierarchical Process(AHP) -
Kim, Jihyung;Ko, Jae-Youn;Yoo, Eunyi;
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Culinary Society of Korean Academy
, v.22, no.4, pp.288-301,
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| 22 |
Effects of Benefit Sought of Food Products on Purchase Intention and WOM Intention on SNS - Focused on SNS WOM Information Characteristics as Mediator -
Han, Ji-Soo;Joung, Yang-Sik;Lee, Hyoung-Ju;
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Culinary Society of Korean Academy
, v.22, no.4, pp.302-318,
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| 23 |
A Selection Attributes' Importance-Satisfaction Study for the Hotel and Independent Buffet Restaurants
Jeong, Ji-Eun;Kim, Chung-Ah;
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Culinary Society of Korean Academy
, v.22, no.4, pp.319-332,
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| 24 |
The Structural Relationship between LOHAS Dining Space Display, Image, Trust, Satisfaction, and Loyalty in Hotels
Kim, Gi-Chul;Kim, Eun-Hee;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.22, no.4, pp.333-352,
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| 25 |
Influence of Japanese Restaurant Menu Select Attribute on Consumer Preferences and Satisfaction - Focused on Mediating Effects of Customer Preferences -
Ju, Sung-Min;
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Culinary Society of Korean Academy
, v.22, no.4, pp.353-364,
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