Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children

Hyowon Lee, Yeseul Na, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.111-120

DOI:https://doi.org/10.7318/KJFC/2016.31.2.111 Download PDF Export Citation

Repositioning Strategies Following Fast Food Brand Personality

Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.121-130

DOI:https://doi.org/10.7318/KJFC/2016.31.2.121 Download PDF Export Citation

A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea

Kyung-Ran Lee, Eun Jung Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.131-140

DOI:https://doi.org/10.7318/KJFC/2016.31.2.131 Download PDF Export Citation

Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel

Hyo Sun Jung, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.141-148

DOI:https://doi.org/10.7318/KJFC/2016.31.2.141 Download PDF Export Citation

Analysis of Tangible and Intangible Attributes in Foodservice products by IPA

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.149-160

DOI:https://doi.org/10.7318/KJFC/2016.31.2.149 Download PDF Export Citation

The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice

Kyung Soo Han, Jung Tak Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.161-169

DOI:https://doi.org/10.7318/KJFC/2016.31.2.161 Download PDF Export Citation

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 Download PDF Export Citation

Effects of Chlorella Powder on Quality Characteristics of Yukwa

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.178-187

DOI:https://doi.org/10.7318/KJFC/2016.31.2.178 Download PDF Export Citation

Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times

Sun-Duk Cho, Hye-Yeol Bang, Eun-Ji Lee, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.188-193

DOI:https://doi.org/10.7318/KJFC/2016.31.2.188 Download PDF Export Citation

The Study on Development of Processed Foods with Chestnut

Hyun-Sook Lee, Young-Joo Jang, Sun-Hyo Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.194-203

DOI:https://doi.org/10.7318/KJFC/2016.31.2.194 Download PDF Export Citation

Study on Jeok of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.1-32

DOI:https://doi.org/10.7318/KJFC/2016.31.1.001 Download PDF Export Citation

An Analysis on Nutrition Knowledge Level and Food Preferenceaccording to the Food-related Lifestyle Tendency - Focus on Housewives in the Seoul and Gyeonggi area -

In Ork Lee, So Yeoun Jung, Geum Ju Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.33-41

DOI:https://doi.org/10.7318/KJFC/2016.31.1.033 Download PDF Export Citation

Qi-Flavor Theory’ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect

Sung-Hye Park

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.42-50

DOI:https://doi.org/10.7318/KJFC/2016.31.1.042 Download PDF Export Citation

Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.51-63

DOI:https://doi.org/10.7318/KJFC/2016.31.1.051 Download PDF Export Citation

Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits

Su In Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.64-72

DOI:https://doi.org/10.7318/KJFC/2016.31.1.064 Download PDF Export Citation

Effects of Attributes of Food Courts and Emotions on Customer Revisit Intention

Hayoung Jo, Hyunjoo Lee, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.73-80

DOI:https://doi.org/10.7318/KJFC/2016.31.1.073 Download PDF Export Citation

Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

Seung-gyun Cho, Ho-Ki An, Geum-Ju Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87

DOI:https://doi.org/10.7318/KJFC/2016.31.1.081 Download PDF Export Citation

Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088 Download PDF Export Citation

Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview

Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.96-104

DOI:https://doi.org/10.7318/KJFC/2016.31.1.096 Download PDF Export Citation

Sensory Characteristics of Rice Confections by Descriptive Analysis

Daeun Jung, Jeong Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.105-110

DOI:https://doi.org/10.7318/KJFC/2016.31.1.105 Download PDF Export Citation