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

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

Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

Jieun Lee, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

DOI:https://doi.org/10.7318/KJFC/2021.36.1.56