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| 1 |
A Study on the Customers' Perception and Intention to Purchase Food according to Food Styling
Yim, Hui-Rang;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.23, no.3, pp.1-7,
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| 2 |
Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder
Han, Hye-Young;Lee, Seung-Ju;
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Culinary Society of Korean Academy
, v.23, no.3, pp.8-14,
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| 3 |
The Influence of Foodservice Industry Culinary Staff's Workplace Harassment in Organizational Silence, Counterproductive Work Behavior and Turnover Intent: Focus on Moderating Effects on Gender and Staff's Job Status
Kim, Young-Joong;
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Culinary Society of Korean Academy
, v.23, no.3, pp.15-28,
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| 4 |
Quality Characteristics and Antioxidant Effects of White Bean Paste added Aronia Powder
Lee, Jeong-Ae;
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Culinary Society of Korean Academy
, v.23, no.3, pp.29-37,
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| 5 |
A Study of the Job Satisfaction of the Five-star Hotel Chef Career Choice Motives
Kim, Heon-Chul;
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Culinary Society of Korean Academy
, v.23, no.3, pp.38-49,
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| 6 |
Effects of SNS WOM Information Characteristics on Trust, Purchase Intention and WOM Intention: Focusing on the Moderating Effects of Social Capital
Joung, Yang-Sik;
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Culinary Society of Korean Academy
, v.23, no.3, pp.50-62,
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| 7 |
The Study on Effect of Transformational Leadership on Cook's Intrinsic Motivation and Creativity in Foodservice Firm - Focused on CJ Foodville -
Jeon, Hyeon-Mo;Kwon, Na-Kyung;
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Culinary Society of Korean Academy
, v.23, no.3, pp.63-76,
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| 8 |
Effects of Corporate Image on HMR Brand Image, HMR Product Attitude and HMR Behavioral Intention
Han, Ji-Soo;Lee, Hyoung-Ju;
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Culinary Society of Korean Academy
, v.23, no.3, pp.77-88,
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| 9 |
The Effects of Workplace Harassment on Employees' Coping Style and Intention to Leave in the Foodservice Industries
Jung, Hyo Sun;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.23, no.3, pp.89-99,
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| 10 |
An Analytic Study on the Processing Quality and Flavor Preference of Spelt Wheat Bread
Lee, Seon-Gu;
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Culinary Society of Korean Academy
, v.23, no.3, pp.100-110,
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| 11 |
A Study on the Food Service Selection Attributes and Consumption Behaviors based on Lifestyle Market Segments: Empirical Evidences from Luoyang
Yao, Liang;Kim, Dong-Jin;
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Culinary Society of Korean Academy
, v.23, no.3, pp.111-122,
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| 12 |
The Effects of Employees' Perceptions of Organizational Politics on Organizational Silence and Turnover Intention in the Food-Service Industry: The Moderating Role of Food & Beverage and Kitchen Departments
Kwon, Young-Guk;Kim, Young-Joong;
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Culinary Society of Korean Academy
, v.23, no.3, pp.123-136,
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| 13 |
Quality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder
Lee, Chul Kyu;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.23, no.3, pp.137-146,
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| 14 |
Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour
Joung, Ki Youeng;Song, Ka-Young;O, Hyeonbin;Shin, So Yeon;Kim, Young-Soon;
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Culinary Society of Korean Academy
, v.23, no.3, pp.147-157,
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| 15 |
Component Analysis and Antioxidant Activity of Citrus Peel
Park, Sung Jin;Shin, Eon Hwan;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.23, no.3, pp.158-165,
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| 16 |
Effects of Extraction Methods on Antioxidative Properties of Carrot, Apples, and Blueberry Juices
Kim, Eun-mi;
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Culinary Society of Korean Academy
, v.23, no.3, pp.166-173,
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| 17 |
Quality Characteristics of Fish Paste containing Spirulina Powder
Choi, Suk-Hyun;
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Culinary Society of Korean Academy
, v.23, no.3, pp.174-185,
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| 18 |
The Effect of Leadership on Organizational Identification and Organizational Commitment
Shin, Hye-Sook;
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Culinary Society of Korean Academy
, v.23, no.3, pp.186-195,
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| 19 |
The Effects of Agri-Products' Geographical Indications on the Customer's Satisfaction and Revisit Intentions in the Korean Pop-restaurants
Park, Jin-Yong;Kim, Dong-Ho;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.23, no.3, pp.196-206,
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| 20 |
Quality and Antioxidant Properties of Sponge Cake added with Flaxseed Powder
Park, Byung-Gu;Lee, So-Yeon;Lee, Myung-Ho;
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Culinary Society of Korean Academy
, v.23, no.3, pp.207-215,
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| 21 |
The Influence of Visible Clues on Non-visible Clues in Context of Franchise Family Restaurants
Yang, Dong-Hwi;Joo, Hyeon-Cheol;Park, Jeong-Mee;
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Culinary Society of Korean Academy
, v.23, no.3, pp.216-226,
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| 22 |
Analysis of Importance and Satisfaction of Quality Attribute, Popularization and Tourism Commercialization Strategy of Pohang Local Food
Baek, Seo-Yeong;Lee, Yeon-Jung;
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Culinary Society of Korean Academy
, v.23, no.3, pp.227-241,
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| 23 |
A Study Having the Certifications Students of Majoring in Culinary Arts on the Satisfaction of Class and Preparation for Employment
Oh, Suk-Tae;
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Culinary Society of Korean Academy
, v.23, no.3, pp.242-256,
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| 24 |
A Semantic Network Analysis of Big Data regarding Food Exhibition at Convention Center
Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.23, no.3, pp.257-270,
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