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

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Effects of School Foodservice Dietitian’s Personality Types on Job Satisfaction and Job Performance

Jihye Park, Yoosun Chung, Senghee Kye

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.38-52

DOI:https://doi.org/10.7318/KJFC/2024.39.1.38
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
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
Open abstract
The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of Infants

Young Ha Kim, Boram Kim, Nami Joo

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.39-46

DOI:https://doi.org/10.7318/KJFC/2022.37.1.39
Open abstract
A Study on the Analysis of Customer Satisfaction Factors in Institutional Foodservice according to the Changes of Foodservice’s External Environment Due to Covid-19

Jiewon Guak, Ji Eun Oh, Wookyoun Cho, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.542-554

DOI:https://doi.org/10.7318/KJFC/2021.36.6.542
Open abstract
Analysis of the Perception on the Foodservice’ Attributes and Price by Types of Kindergarten Establishment: An Application of Price Sensitivity Measurement (PSM) Technique

Moon-kyung Park, Seoyoung Shin, Hyeyoung Kim, Jinyoung Lee, Yoonji Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.293-299

DOI:https://doi.org/10.7318/KJFC/2021.36.3.293
Open abstract
A Study on the Korean Food Adaptation and Utilization of University Foodservice According to the Religion of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.265-277

DOI:https://doi.org/10.7318/KJFC/2020.35.3.265
Open abstract
Analysis for the Need to Support Kindergartens based on Perception of Parent regarding Important Factors for Foodservice

Ji Yeong Jeong, Yuri Kim, Gun Hee Kim, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.79-85

DOI:https://doi.org/10.7318/KJFC/2020.35.1.79
Open abstract
A Study on the Adaptation of Korean diet and Utilization of University Foodservice According to the Nationality of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.553-566

DOI:https://doi.org/10.7318/KJFC/2019.34.5.553
Open abstract
School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

DOI:https://doi.org/10.7318/KJFC/2018.33.5.427
Open abstract
Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice

Ki Oak Hong

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.26-35

DOI:https://doi.org/10.7318/KJFC/2018.33.1.26
Open abstract
Development of the Contents of the Guideline for Dietitians’ Knowledge, Attitudes and Practices (KAP) for Sustainable Management at School Foodservice

Na-Young Yi

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526

DOI:https://doi.org/10.7318/KJFC/2017.32.6.513
Open abstract
Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elderly with Dementia in a Geriatric Hospital

Mi Ae Bae, Min Ji Kim, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.534-548

DOI:https://doi.org/10.7318/KJFC/2017.32.6.534
Open abstract
Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in Incheon Area

Duck Hwa Kim, So Hyun Park, Min Hye Do, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.675-681

DOI:https://doi.org/10.7318/KJFC/2016.31.6.675
Open abstract
Studies on Dietary Habits and Residence Students’ Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area

Kyung-Jin Min, Il-Sook Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.442-456

DOI:https://doi.org/10.7318/KJFC/2016.31.5.442
Open abstract
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
Open abstract
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
Open abstract
Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.621-628

DOI:https://doi.org/10.7318/KJFC/2015.30.5.621
Open abstract
Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.629-643

DOI:https://doi.org/10.7318/KJFC/2015.30.5.629
Open abstract
Perception of School Foodservice Using of Environmentally Friendly Agricultural Products of Elementary School Parents in Jeonnam

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.577-584

DOI:https://doi.org/10.7318/KJFC/2014.29.6.577
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