Standardization of Recipes for Large Quantity Production of Korean Foods (I) -With the Focus on Soups- |
한경수
(경기대학교 관광학부 외식조리전공)
이은정 (경기대학교 관광학부 외식조리전공) 표은영 (경기대학교 관광학부 외식조리전공) 이현아 (경기대학교 관광학부 외식조리전공) |
1 | Yum, CA and Kyeo SH : Standardization of the Recipe for Preparation of Korean Foods (1) - For the Focus on Soups -, Korean J. Soc. Food, Cookery Sci., Vol. 11(1)1, 1995 |
2 | Kim, JH : except 8 persons, Comparisons of Student Satisfaction with the School Food Service Programs in Middle and High Schools by Food Service Management Types, Journal of the Korean Nutrition Society, 36(2): 211-222, 2003 |
3 | Margaret ET : Dorothea B.H., Large quantity recipe, 4th ed, VNR, 1989 |
4 | Lee, KS and Lee, HJ : A study on the nutritional knowledge, dietary behavior and food preference of the employed women in Korea, oc. Food, Cookery Sci., Vol.16, No.4, 2000 |
5 | Lee, JH : Survey on Food Preference in Gyeongnam Area, Korean J. Soc. Food, Cookery Sci., Vol. 15, No.4, 1999 |
6 | 방신영, 조선요리제법, 광학서관, 1942 |
7 | Monthly Restaurant, 2003, 9 |
8 | Kim, CS, Ahn, MS : A Study on the Preferences for Food Intake of Korean Industrial Workers, Journal of the Korean society of food culture, Vol.8, No.1, 1993 |
9 | 봉하원, 한국요리해법, 효일출판사, 2001 |
10 | Yang IS besides 5, Foodservice in Institutions, Kyomunsa, 2003, pp.170-174 |
11 | 김광옥외 3인, 관능검사 방법 및 응용, 신광출판사, 1997, p.216 |
12 | Yang IS and KS Han : An Analysis of Customer Satisfaction by Operational Characteristics in Business & Industry Foodservice Operated by Contracted Foodservice Management Company, Journal of the Korean society of food culture, 14(5)487, 1999 |
13 | 강인희, 한국의 맛, 대한교과서, 1996 |
14 | 윤서석 : 한국 음식-역사와 조리, 수학사, 1986 |
15 | 황혜성, 조선 왕조 궁중음식, 궁중음식연구원, 2001 |
16 | Lim, HS : Scientific study for the standardization of the preparation methods for SULNONGTANG, Chungang University, Doctoral thesis, 1986 |
17 | Lee, JH : Survey on Food Preference in Gyeongnam Area, Korean J. Soc. Food, Cookery Sci., Vol.15, No.4, 1999 |
18 | 황혜성 . 한복려 . 한복진 . 공저, 한국의 전통음식, 교문사, 1995 |
19 | Kim, CS and Ahn, MS : A Study on the Preferences for Food Intake of Korean Industrial Workers, Vol.8, No.1,1993 |
20 | 노형진, 한글 SPSS 10.0에 의한 조사방법 및 통계분석, 형설출판사, 2001 |
21 | Herbert Stone and Joel L Sidel : Sensory evaluation practice, 2nd ed., Academic press, Inc., 1993, pp.88-92 |