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| 1 |
The Factors influencing Customer Satisfaction with and Revisiting Coffee Shops in Korea: The Moderating Roles of Psychological Value
Cha, Seong-Soo;Seo, Bo-Kyung;
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Culinary Society of Korean Academy
, v.24, no.2, pp.1-7,
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| 2 |
Understanding Abusive Supervision: The Impacts of Abusive Supervision on Employees' Engagement and Organizational Commitment in the Deluxe Hotel
Jung, Hyo Sun;Kim, Ki-bbeum;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.24, no.2, pp.8-15,
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| 3 |
Understanding of Nutrition Labelling Use and Related Factors among Korean Adults
Oh, Chorong;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.24, no.2, pp.16-22,
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| 4 |
Awareness of Adulterated Food and Its Management Beliefs and Capabilities among Teenagers' Parents
Kim, Yunhwa;
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Culinary Society of Korean Academy
, v.24, no.2, pp.23-33,
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| 5 |
Understanding the Food Hygiene of Cruise through the Big Data Analytics using the Web Crawling and Text Mining
Shuting, Tao;Kang, Byongnam;Kim, Hak-Seon;
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Culinary Society of Korean Academy
, v.24, no.2, pp.34-43,
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| 6 |
An Investigation of The Online Travel Agencies' Usability
Lee, Kwang-Woo;
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Culinary Society of Korean Academy
, v.24, no.2, pp.44-50,
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| 7 |
A Study on the Effect of Customer Equity on Behavioral Intentions: Moderating Effect of Restaurant Type
Lee, Sun Lyung;Namkung, Young;Yoon, Hye Hyun;
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Culinary Society of Korean Academy
, v.24, no.2, pp.51-62,
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| 8 |
Changes in Quality Characteristics of Commercial Milk with Different Physical Treatments during Storage
Choi, Jinyoung;Kim, Youngsung;Kwon, Taeeun;
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Culinary Society of Korean Academy
, v.24, no.2, pp.63-70,
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| 9 |
The Moderating Effect of Deal Proneness on the Influence of Involvement on Restaurant Group-Buying Purchase
Lee, Hae-Young;
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Culinary Society of Korean Academy
, v.24, no.2, pp.71-78,
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| 10 |
Oxidative Stability of Soybean Oil after Frying under the Different Storage Temperature
Kim, Youngsung;Choi, Jinyoung;Kwon, Taeeun;
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Culinary Society of Korean Academy
, v.24, no.2, pp.79-86,
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| 11 |
The Moderating Effects of Parent-Child Relationship on The Relationship Big-5 Personality Factors and Turnover Intention
Park, CheolWoo;Bae, Gumkwang;
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Culinary Society of Korean Academy
, v.24, no.2, pp.87-95,
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| 12 |
Quality Characteristics of the Sulggitteok made by Chestnut Powder
Jhee, Ok Hwa;
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Culinary Society of Korean Academy
, v.24, no.2, pp.96-102,
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| 13 |
Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemicals
Park, Eun Young;Sato, Kenji;
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Culinary Society of Korean Academy
, v.24, no.2, pp.103-111,
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| 14 |
The Influence of the Experiential Marketing Factors of Restaurant on the Brand Image, Satisfaction, and Customer Loyalty : Focused on Restaurants in Complex Shopping Mall
Lee, Sang-Mook;
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Culinary Society of Korean Academy
, v.24, no.2, pp.112-118,
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| 15 |
A Study on the Actual Condition of Microplastic Contamination in Mackerel
Kwon, Woo-Taeg;Kim, Kui-Sung;Lee, Woo-Sik;Kwon, Lee-Seung;Rha, Young-Ah;
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Culinary Society of Korean Academy
, v.24, no.2, pp.119-127,
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