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| 1 |
Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children
Lee, Hyowon;Na, Yeseul;Cho, Mi Sook;
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Korean Society of Food Culture
, v.31, no.2, pp.111-120,
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| 2 |
Repositioning Strategies Following Fast Food Brand Personality
Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.31, no.2, pp.121-130,
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| 3 |
A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea
Lee, Kyung-Ran;Lee, Eun Jung;
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Korean Society of Food Culture
, v.31, no.2, pp.131-140,
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| 4 |
Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel - Moderating Effect of Employees' Leader-Member Exchange -
Jung, Hyo Sun;Yoon, Hye Hyun;
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Korean Society of Food Culture
, v.31, no.2, pp.141-148,
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| 5 |
Analysis of Tangible and Intangible Attributes in Foodservice products by IPA - Focus on Dumpling shops -
Oh, Ji Eun;Cho, Mi Sook;
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Korean Society of Food Culture
, v.31, no.2, pp.149-160,
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| 6 |
The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice
Han, Kyung Soo;Lee, Jung Tak;
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Korean Society of Food Culture
, v.31, no.2, pp.161-169,
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| 7 |
The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants -
Jin, Yang Ho;Kim, Ye Young;An, Sang Hoon;
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Korean Society of Food Culture
, v.31, no.2, pp.170-177,
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| 8 |
Effects of Chlorella Powder on Quality Characteristics of Yukwa
Cho, Hee-Sook;Kim, Kyung-Hee;
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Korean Society of Food Culture
, v.31, no.2, pp.178-187,
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| 9 |
Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times
Cho, Sun-Duk;Bang, Hye-Yeol;Lee, Eun-Ji;Kim, Gun-Hee;
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Korean Society of Food Culture
, v.31, no.2, pp.188-193,
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| 10 |
The Study on Development of Processed Foods with Chestnut
Lee, Hyun-Sook;Jang, Young-Joo;Kim, Sun-Hyo;
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Korean Society of Food Culture
, v.31, no.2, pp.194-203,
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