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| 1 |
Occupational Musculoskeletal Disease and Stress Levels of Restaurant Cooks in Gangwon Province
Lee, Jeongsill;Kim, Youngsu;
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Culinary Society of Korean Academy
, v.23, no.2, pp.1-10,
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| 2 |
A Study on Brand Positioning of Franchise Snack Bar - Focused on Busan Area -
Lee, Soon-A;Kang, Hee-Seog;Lee, Sang-Mook;
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Culinary Society of Korean Academy
, v.23, no.2, pp.11-22,
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| 3 |
A Study on the Relationship between Y Generational Characteristics and Customer Orientation - Including Testing Mediating Role of Job Satisfaction -
Choi, Hyun-Jung;
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Culinary Society of Korean Academy
, v.23, no.2, pp.23-34,
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| 4 |
The Impact of Experience Factors on Brand Attitude and Revisit Intention in Rice Cake Specialty Shop
Park, Kyung-Ai;Lee, Jae-Dong;Kim, So-Ah;
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Culinary Society of Korean Academy
, v.23, no.2, pp.35-44,
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| 5 |
Structural Influence and Relationship between the Environmentally-friendly Attitude and Purchase Intention based on the College Students' Values towards Organic Produces - Moderating Effect of Consumer Confidence -
Kim, Jong-Suck;Lee, Jong-Ho;
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Culinary Society of Korean Academy
, v.23, no.2, pp.45-55,
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| 6 |
Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process
Kim, Yeong Seob;Choi, Soo-Keun;
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Culinary Society of Korean Academy
, v.23, no.2, pp.56-63,
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| 7 |
Validation of Food Intake Frequency from Food Frequency Questionnaire for Use as a Covariate in a Model to Estimate Usual Food Intake
Lee, Ja Yoon;Kim, Dong Woo;
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Culinary Society of Korean Academy
, v.23, no.2, pp.64-73,
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| 8 |
A Study on Influence of Family Restaurant Image on Satisfaction, Trust and Revisit Intention
Jeon, Yoo-Myeong;
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Culinary Society of Korean Academy
, v.23, no.2, pp.74-85,
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| 9 |
A Positioning Study of National Food: In Perspective of Korean, American, Chinese Food Tourists
Choi, Ha-Yeon;Kwak, Gong-Ho;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.23, no.2, pp.86-94,
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| 10 |
Quality Characteristics of Brown Rice Dasik added with Chia Seed according to Different Types of Sweetener
Kim, Ja-Kyung;Yoo, Seung-Seok;
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Culinary Society of Korean Academy
, v.23, no.2, pp.95-103,
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| 11 |
A Study of Perception and Consumption Behavior of Consumers with regards to Local Food and Eco-friendly Food
Jung, Jae-ran;Kim, Tae-Hee;Bae, Hae-Jin;
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Culinary Society of Korean Academy
, v.23, no.2, pp.104-116,
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| 12 |
Quality Characteristics of Yanggaeng added with Chrysanthemum zawadskii Powder
Lee, Jeong-Ae;
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Culinary Society of Korean Academy
, v.23, no.2, pp.117-125,
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| 13 |
A Study on the Price Discovery of Lean Hog Futures
Byun, Youngtae;
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Culinary Society of Korean Academy
, v.23, no.2, pp.126-134,
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| 14 |
Effects of Brand Image on Purchase Intention and Brand Loyalty: Focused on Mediating Role of the Brand Trust
Han, Ji-Soo;
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Culinary Society of Korean Academy
, v.23, no.2, pp.135-145,
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| 15 |
The Effects of Self-Leadership on Career Decision-making Self-efficacy and Career Preparation Behavior - Focused on Culinary Major Students -
Seo, Kyung-Hwa;
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Culinary Society of Korean Academy
, v.23, no.2, pp.146-158,
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| 16 |
A Study on Comparative Analysis of Food Characteristics of Sea Bream and Similar Species
Chung, Ji-Yong;Jung, Young Mi;
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Culinary Society of Korean Academy
, v.23, no.2, pp.159-168,
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| 17 |
A Research about Quality of Work-Life, Affective Organizational Commitment and Turnover Intention of Y Generational Chef
Sim, Soon-Chul;Choi, Hyun-Jung;
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Culinary Society of Korean Academy
, v.23, no.2, pp.169-180,
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| 18 |
Preference Evaluation of High Functional Spelt Flour Bread added with Aronia Powder
Lee, Seon-gu;
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Culinary Society of Korean Academy
, v.23, no.2, pp.181-188,
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| 19 |
The Effects of Information-searching for Korean Food Brand on Risk Perception and Preference
Kim, Jung-Soo;
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Culinary Society of Korean Academy
, v.23, no.2, pp.189-202,
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