:: Journal of The Korean Society of Food Culture ::

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Importance-Performance Analysis of Restaurant Meal Replacement (RMR) Selection Attributes According to Food Involvement Type

Seung Gyun Choi, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.402-414

DOI:https://doi.org/10.7318/KJFC/2023.38.6.402
Open abstract
Participation Intentions in Environmental Initiatives within Restaurant Social Media Communities: Exploring the Influence of Reward Types and the Moderating Effect of Social Media Participation Level

Yoon Jung Jang

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.239-245

DOI:https://doi.org/10.7318/KJFC/2023.38.4.239
Open abstract
The Patterns and Changes of the Late 1940s Seoul Restaurant Industry in Newspaper Advertisements

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.15-25

DOI:https://doi.org/10.7318/KJFC/2023.38.1.15
Open abstract
Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

Kyungsoo Han, Haeyoung Lee, Sunhwa Shin, Insuk Chai

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195

DOI:https://doi.org/10.7318/KJFC/2022.37.3.179
Open abstract
The Change of Masan’s Restaurant Business from Liberation until the mid-1960s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.524-537

DOI:https://doi.org/10.7318/KJFC/2020.35.6.524
Open abstract
Combined Effects of Physical Evidence and Functional Service at Bulgogi Restaurants on Customers’ Store Image and Purchase Behaviors: Application of Video Scenario Technique

Daye Hwang, Hyeja Chang

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.181-192

DOI:https://doi.org/10.7318/KJFC/2020.35.2.181
Open abstract
A Study on Importance and Satisfaction of Michelin Restaurant Selection Attributes

HyunWook Do

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.55-64

DOI:https://doi.org/10.7318/KJFC/2020.35.1.55
Open abstract
Effectiveness of Restaurant Attributes and Consumer Emotions regarding Waiting Time on Revisit Intention

Jeongeun Lee, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.432-439

DOI:https://doi.org/10.7318/KJFC/2019.34.4.432
Open abstract
Study on the Effect of a Waiting Time Management and Menu Quality for Customer Satisfaction and Re-visit Intentions in Korean Buffet Restaurants

Jie won Guak, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2018.33.3.250
Open abstract
Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

DOI:https://doi.org/10.7318/KJFC/2018.33.2.199
Open abstract
Qualitative Analysis of the Usage Characteristics of Domestic Fine Dining Restaurant

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.527-533

DOI:https://doi.org/10.7318/KJFC/2017.32.6.527
Open abstract
Studies of Restaurants to Identify the Selection Attributes, for Solo Diners using Conjoint Analysis

Hyunmi Kim, Jihyeon Lee, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.287-294

DOI:https://doi.org/10.7318/KJFC/2017.32.4.287
Open abstract
Effects of Conspicuous Consumption of Restaurant Customers on Brand Attitude and Purchase Intention

Sang Jun Jang

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.18-26

DOI:https://doi.org/10.7318/KJFC/2017.32.1.018
Open abstract
Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

Su Jin Park, Kyung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.573-586

DOI:https://doi.org/10.7318/KJFC/2016.31.6.573
Open abstract
The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants -

Yang Ho Jin, Ye Young Kim, Sang Hoon An

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.170-177

DOI:https://doi.org/10.7318/KJFC/2016.31.2.170
Open abstract
The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being Restaurants

Sun-Joo Kim, Meehee Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.333-344

DOI:https://doi.org/10.7318/KJFC/2015.30.3.333
Open abstract
Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants

Yoo-Sun Chung, Il-Sun Yang, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.190-196

DOI:https://doi.org/10.7318/KJFC/2015.30.2.190
Open abstract
Effects of Physical Environment on Risk Perception in Customers at Raw-fish Restaurants

Tae-Hwan Yoon

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.585-592

DOI:https://doi.org/10.7318/KJFC/2014.29.6.585
Open abstract
The Impact of Brand Diversification on Firm Performance: A Study Restaurant Firms

Ha-Na Min, In-Jung Kim, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.593-598

DOI:https://doi.org/10.7318/KJFC/2014.29.6.593
Open abstract
Survey Study: How Customer Attributes and Menu Selection Criteria are Related to Customer Support for Menu Labeling

Sun-Joo Kim, Meehee Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.231-239

DOI:https://doi.org/10.7318/KJFC/2014.29.3.231
Open abstract

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