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

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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
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
The Transition of Masan’s Restaurant Business from 1960s to 1980s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132

DOI:https://doi.org/10.7318/KJFC/2022.37.2.119
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
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
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
Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA

Ha-Na Min, Suk-Woon Kim, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.339-347

DOI:https://doi.org/10.7318/KJFC/2016.31.4.339
Open abstract
A Comparison Between Consumers’ Perceptions of Korean and US Quality Certification Marks for Agricultural Products

Misun Park, BumJun Lee, Sunny Ham, Hanju Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.557-566

DOI:https://doi.org/10.7318/KJFC/2014.29.6.557
Open abstract
An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique

Serin Choi^2*, Yu-Tae Paik, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.282-292

DOI:https://doi.org/10.7318/KJFC/2013.28.3.282
Open abstract