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

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A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508
Open abstract
Development of Low Sodium Menu Applicable to Institutional Food Service

Yoon Kyoung Yang, Eugene Shim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.411-425

DOI:https://doi.org/10.7318/KJFC/2018.33.5.411
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
College Students’ Perception toward Nutrition Information at University Dining Services

Sunny Ham, Jinyi Jeong, Seongjin Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.432-438

DOI:https://doi.org/10.7318/KJFC/2015.30.4.432
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
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
Review of Food Therapy and Development of Diet Therapy Program for Diabetes Mellitus in 「Sikryochanyo」

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.562-575

DOI:https://doi.org/10.7318/KJFC/2013.28.6.562
Open abstract
Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.261-271

DOI:https://doi.org/10.7318/KJFC/2013.28.3.261
Open abstract
Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.145-157

DOI:https://doi.org/10.7318/KJFC/2013.28.2.145
Open abstract