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| 1 |
The Role of Team Trust and Cooperative Behavior on Food-service Employees' Service Performance - The Moderating Role of Teamwork Competency and Other Department Support -
Kim, Youngjoong;Chun, Byunggil;
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Culinary Society of Korean Academy
, v.22, no.8, pp.1-16,
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| 2 |
The Influence of the Propensity to Consume of the Domestic Consumer Eating Out on the Satisfaction of Visiting the Themed Restaurant
Yang, Dong-Hwi;Kim, Chan-Woo;
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Culinary Society of Korean Academy
, v.22, no.8, pp.17-26,
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| 3 |
Nutrition Components and Physicochemical Properties of Acer termentosum Maxim. Leaf
Park, Sung Jin;Shin, Eon Hwan;Kim, Dong Ho;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.22, no.8, pp.27-38,
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| 4 |
Effects of SNS WOM Information Characteristics on Attitude and Purchase Intention in Restaurant Food - Focused on the SNS WOM Receivers Characteristics as Moderator -
Park, Dea-Seob;Han, Ji-Soo;
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Culinary Society of Korean Academy
, v.22, no.8, pp.39-52,
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| 5 |
The Influence of Menu Choices and IMC Activities on the Customer Satisfaction and the Revisit Intention at Italian Restaurants
Jung, Jin-woo;
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Culinary Society of Korean Academy
, v.22, no.8, pp.53-66,
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| 6 |
Quality Characteristics of Yanggaeng added with Freeze-dried Peach Powder
Lee, Won-Gab;
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Culinary Society of Korean Academy
, v.22, no.8, pp.67-77,
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| 7 |
The Relationships among Personal Values, Selection Attributes, and Customer Satisfaction in Low-Cost Restaurant
Kim, Chan-Woo;Lim, Hyun-Ho;
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Culinary Society of Korean Academy
, v.22, no.8, pp.78-88,
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| 8 |
Effects of Apple Pomace on Cookie Quality
Oh, Chul-Hwan;Kang, Chang-Soo;
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Culinary Society of Korean Academy
, v.22, no.8, pp.89-98,
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| 9 |
Quality Characteristics of Yanggaeng added with Chinese Artichoke (Stachys sieboldii Miq) Powder
Choi, Sang-Ho;
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Culinary Society of Korean Academy
, v.22, no.8, pp.99-108,
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| 10 |
The Effect of Selection Attribute of HMR Product on the Consumer Purchasing Intention of an Single Household - Centered on the Regulation Effect of Consumer Online Reviews -
Kim, Hee-Yeon;
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Culinary Society of Korean Academy
, v.22, no.8, pp.109-121,
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| 11 |
A Study of Effect That Consumer Perception towards Visual Merchandising has on Brand Attitude and Purchase Intention - Focusing on Premium Supermarket in the Seoul Area -
Jin, Yang Ho;Kwon, Hyeok Sung;
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Culinary Society of Korean Academy
, v.22, no.8, pp.122-134,
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| 12 |
Characteristics of Quality for Sulgidduk with Momordica charantia L. Powder
Yoon, Sook-Ja;Lee, Young-Soon;
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Culinary Society of Korean Academy
, v.22, no.8, pp.135-148,
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| 13 |
A Study on the Removal Efficiency of Harmful Pollutants in the Cooking Chamber
Kwon, Woo-Taeg;Lee, Woo-Sik;
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Culinary Society of Korean Academy
, v.22, no.8, pp.149-156,
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| 14 |
The Impact of Students' Educational Environment on Educational Satisfaction, and Recommendation - Focused on Students Major in Cooking and Baking -
Kang, Kyoung-Ku;
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Culinary Society of Korean Academy
, v.22, no.8, pp.157-171,
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| 15 |
A Study on Satisfaction and Healthy Eating Index in Subjects of Nutrition-Plus Program focusing Seodaemun-gu in Seoul
Rha, Young Ah;Park, Jin Young;Kim, Jung Yun;
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Culinary Society of Korean Academy
, v.22, no.8, pp.172-181,
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| 16 |
Quality Characteristics of the Yanggaeng made by Chestnut Powder
Jhee, Ok Hwa;
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Culinary Society of Korean Academy
, v.22, no.8, pp.182-191,
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| 17 |
The Effects of Characteristics of Mobile Coupon on the User's Perceived Usefulness and Intention of Use Mobile Coupon
Jung, Seon Mi;Kim, Hyun Gyu;Kim, Young Hun;
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Culinary Society of Korean Academy
, v.22, no.8, pp.192-203,
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| 18 |
A Comparison of the Effect of Service Recovery Efforts based on Service Failure Types
Lee, Seul-Gi;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.22, no.8, pp.204-218,
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| 19 |
Effect of Heat Sterilization on Milk Nutrition by Hydrodynamic Cavitation - Vitamin A, B2, Calcium, Phosphorus, Magnesium, Zinc, Fat -
Park, Jung Geun;Seong, Si Jin;Om, Ae Son;
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Culinary Society of Korean Academy
, v.22, no.8, pp.219-225,
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| 20 |
Quality Characteristics of Yanggaeng according to the Addition of Plantain (Plantago asiatica L.) Powder
Cho, In-Sook;Moon, Jong-Hee;Hong, Ki-Woon;Park, In-Soo;
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Culinary Society of Korean Academy
, v.22, no.8, pp.226-234,
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