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

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Motivations for Healthy Eating Decreased after the COVID-19 Pandemic in the Daqing Area of China

Xiaoyu Ma, Seungwoo Lee, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.106-118

DOI:https://doi.org/10.7318/KJFC/2024.39.2.106
Open abstract
Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021

Jin-Uk Kwon, Hae-Lim Cho, Chang-Geun Lee, Seo-Jin Kim, Hae-Young Lee, Soo-Youn Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.163-175

DOI:https://doi.org/10.7318/KJFC/2023.38.3.163
Open abstract
Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

Eun-Young Kim, Young Woo Lee, Jinyoung Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

DOI:https://doi.org/10.7318/KJFC/2023.38.2.99
Open abstract
Change in Market Issues on HMR (Home Meal Replacements) Using Local Foods after the COVID-19 Outbreak: Text Mining of Online Big Data

Yoojeong Joo, Woojin Byeon, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.1-14

DOI:https://doi.org/10.7318/KJFC/2023.38.1.1
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Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemic

Jihyun Kim, Yoosun Chung, Hae Ok Jung, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.265-277

DOI:https://doi.org/10.7318/KJFC/2022.37.3.265
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Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

Mirim Ji, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2022.37.1.1
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