• 베이커리
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• no.7 s.456
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• pp.48-49
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• 2006

지난 5월 말레이시아 쿠알라룸프르에서 열린 구어만드 월드쿡북어워드에서 한국에서 출간된 <김영모의 행복한 빵의 세계>가 디저트 부문의 최고상인 '베스트 인 더 월드'를 차지해 세계 출판업계의 이목을 집중시켰다. 요리책의 아카데미상으로 불리는 '구어만드 월드쿡북어워드' 시상식 현장을 들여다본다.

• 베이커리
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• no.8 s.457
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• pp.128-129
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• 2006

호두 케이크는 신선하고 달콤한 생크림 케이크 위에 호두, 대추, 밀감, 파인애플이 듬뿍 올려진 선물용 케이크의 베스트 셀러이다. 부드러운 모카 제누아즈에 생크림을 얆게 샌드해 생크림을 얆게 샌드해 생크림 케이크가 부담스러운 어른들에게 가벼운 디저트 간식으로 그만이다. 케이크 위에 올려진 다양한 과일이 아이들의 입맛까지 사로잡는다.

• 베이커리
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• no.6 s.455
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• pp.138-141
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• 2006

지난 4월 20일 그랑마니에 니꼴라 부쌍(Nicilas Boussin)쉐프가 한국을 방문했다. 그랑 마니에는 꼬냑에 오렌지향을 더한 고급 리큐르로 우리나라 제과업계에서도 사랑받고 있는 리큐르 가운데 하나다. 제과 MOF이면서 그랑 마니에의 기술팀을 이끌고 있는 니콜라 부쌍 쉐프와 그랑 마니에를 이용한 프랑스 정통 디저트 및 제과 트렌드에 관한 이야기를 나눴다.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• Food Industry And Nutrition
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• v.19 no.2
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• pp.28-34
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• 2014

• Culinary science and hospitality research
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• v.23 no.5
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• pp.12-24
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• 2017

The purpose of this study was to examine the effects of consumption experience on customer satisfaction and customer happiness for dessert cafe. The survey was conducted with those who have visited dessert cafes in Seoul and Kyonggi area, using a convenience sampling method. After a total of 200 responses was collected, 172 responses were included for the multiple regression analyses in order to test the hypotheses. The results are as follows. First, it was found that consumption experience did not have an effect on customer satisfaction for dessert cafes. Second, the consumption experience (diversity, symbolism, sociality, and playfulness) of dessert cafe significantly impacted customer happiness. As a conclusion, consumption experience at dessert cafes has increased customer happiness by improving the psychological gratification rather than cognitive satisfaction.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.140-150
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• 2017

The purpose of the study was to provide useful implications for management of dessert cafe by discovering selection attributes for product satisfaction and long-term orientation. Using SPSS 22.0 and AMOS 220 Version, the collected data from customers of dessert cafe in Seoul and metropolitan areas were analyzed for frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and covariance structure analysis. As results of hypothesis verification, firstly, service standard and product diversity had a significant effect on product satisfaction of dessert cafe. Secondly, tastes and nutrients influenced positively long-term orientation of dessert cafe. Meanwhile, service standard, mood, and product diversity did not have a significant effect on long-term orientation. Thirdly, product satisfaction affected positively long-term orientation. The results of the study provided useful implications for management of dessert cafe.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.77-86
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• 2017

The purpose of this study is to investigate the impact of selection attributes of dessert cafes on experience value and revisit intention. A survey was conducted from June 3, 2017 to the June 27th, 2017 with dessert cafe users. Out of 200 responses collected, a total of 157 responses was included for the data analysis. The results from this study are as follows. First, it was found that, the menu features of selective attributes of dessert cafes only affected experience value. However, healthy menu, price, and atmosphere of selective attributes of dessert cafes didn't impact on experience value. Second, experience value of dessert cafes significantly influenced revisit intention. As a result, managers of dessert cafes need to develop an effective marketing strategy to improve the customer experience value so that customers can revisit their dessert cafe and will also develop the unique menu.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.95-104
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• 2012

The purpose of this study was to develop definite and practical marketing strategies for coffee shop managers or preliminary founders through empirical analysis of the effects of desert menu quality characteristics a mainstay of coffee shop-on store choice and revisit frequency. The results of this study are summarized as follows. The results showed that the menu quality characteristics taste, price, hygienic conditions, and health had significant effects on store choice and repurchase frequency through customer satisfaction, whereas originality was rejected due to the lack of menu originality. Both shop choice and repurchase frequency through customer satisfaction were also significant. This suggests that there is a need for the development of a diverse desert menu to increase competitiveness, creation of new customers, and regular customer management.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.309-314
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• 2015

The purpose of this study is to monitor the microbial contamination of ice collected from food stores or restaurants from all over the country. From the ice collected on a regional basis, it was observed that the average number of total aerobic bacteria (TAB) of samples from Seoul was the highest, showing 2.31 log CFU/g, while that of samples from Jeolla-do was the lowest, showing 1.83 log CFU/g. The food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes) were not detected from the ice. Also the average number of TAB of packaged ice (commercial ice) was 0.45 log CFU/g lower than that of ice from ice-making machine. Among three types of stores (the bakery, the dessert store and the beverage store), ice from dessert store showed the highest number of TAB (2.37 log CFU/g). This study suggests that the hygienic management of the ice from the stores is necessary. Therefore, to ensure the hygienic management of ice, not only the ice-making machine should be sanitized on a regular basis but also a thorough individual hygiene is required from food manufacturing workers.