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| 1 |
A Study on the Menu Management of Betel Restaurants
김기영;이동근;
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Culinary Society of Korean Academy
, v.8, no.3, pp.1-20,
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| 2 |
A Study on the Family Restaurant Choice Attributes - Used by Index and Type of MBTI Psychological Preference -
이재련;
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Culinary Society of Korean Academy
, v.8, no.3, pp.21-37,
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| 3 |
A Study on Influence Factor of Bakery Menu Goods in Tourism Hotels
이형우;
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Culinary Society of Korean Academy
, v.8, no.3, pp.39-56,
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| 4 |
A Comparative Study on Service Quality of Traditional Korean Restaurants
박대섭;김영환;
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Culinary Society of Korean Academy
, v.8, no.3, pp.57-72,
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| 5 |
A Study on Effective Factors of Repeat Customer′s Satisfaction on Family Restaurant
진양호;유병주;
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Culinary Society of Korean Academy
, v.8, no.3, pp.73-89,
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| 6 |
A Study on the Customer Evaluation of Service Quality at Japanese Restaurants
최원영;이용석;최원균;
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Culinary Society of Korean Academy
, v.8, no.3, pp.91-106,
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| 7 |
The Research Regarding the Effect which the Duty Satisfaction Causes in Eating out Enterprise Culture
임붕영;김형준;
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Culinary Society of Korean Academy
, v.8, no.3, pp.107-122,
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| 8 |
A Conceptual Study on Outsourcing Strategy in Betel Industry
정연홍;하용규;
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Culinary Society of Korean Academy
, v.8, no.3, pp.123-146,
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| 9 |
Tour Experience Program Development a Utilizable Cooking Peculiar of an Andong Locality
이선호;박영배;
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Culinary Society of Korean Academy
, v.8, no.3, pp.147-168,
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| 10 |
A Research on Controlling tile Portion Standardization of the Italian Restaurant Menu - Base on the Seoul Five-Star Hotel -
이인성;
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Culinary Society of Korean Academy
, v.8, no.3, pp.169-185,
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| 11 |
The Study of Personality Changes about Cooks that Would Possibly Result from Kitchen Environment
민계홍;
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Culinary Society of Korean Academy
, v.8, no.3, pp.187-211,
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| 12 |
The Study of Satisfactory Degree based on the Working Type in Foodservice Industry
김기영;김종훈;
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Culinary Society of Korean Academy
, v.8, no.3, pp.213-230,
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| 13 |
A Study on the Recognition and Preference for Rice Food of Elementary School Student in Seoul Area
김업식;김용식;
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Culinary Society of Korean Academy
, v.8, no.3, pp.231-247,
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| 14 |
Irradiation of Chicken for the Improvement of Hygiene
곽희진;이순옥;정인창;
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Culinary Society of Korean Academy
, v.8, no.3, pp.249-257,
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| 15 |
A Study on Sensory Characteristics of Herb Onion Kimchi Differing in Herb Content
정해옥;정동옥;박인덕;
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Culinary Society of Korean Academy
, v.8, no.3, pp.259-265,
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| 16 |
Quality Characteristics and Preparation of Noodles from Brown Rice Flour and Colored Rice Flour
이원종;정진구;
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Culinary Society of Korean Academy
, v.8, no.3, pp.267-278,
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| 17 |
Effect of Garlic on Quality of Low Salted Anchovy - 2. Changes of Nitrogenous Compounds -
진양호;권오천;성낙주;신정혜;강민정;
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Culinary Society of Korean Academy
, v.8, no.3, pp.279-294,
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| 18 |
The Effect of Vinegar Concentration the Emulsion Stability of Mayonnaise Dressing
양신철;한정열;
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Culinary Society of Korean Academy
, v.8, no.3, pp.295-308,
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| 19 |
Effect of Wine Yeast, Temperature and Moisture Contents on Characteristics of Jeung-Pyun Batter
유진현;한규홍;
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Culinary Society of Korean Academy
, v.8, no.3, pp.309-321,
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