Volume.31 No.2 April 2016

• Development and Evaluation of Dietary Education Program Focused on Slow Life in School Children

  Hyowon Lee, Yeseul Na, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.111-120

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.111

  Open abstract

• Repositioning Strategies Following Fast Food Brand Personality

  Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.121-130

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.121

  Open abstract

• A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea

  Kyung-Ran Lee, Eun Jung Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.131-140

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.131

  Open abstract

• Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel

  Hyo Sun Jung, Hye Hyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.141-148

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.141

  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

• The Effects of the Face Sensitivity on Conspicuous Consumption and Purchase Intention - Focused on Luxury Restaurants -

  Yang Ho Jin, Ye Young Kim, Sang Hoon An

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.170-177

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.170

  Open abstract

• Effects of Chlorella Powder on Quality Characteristics of Yukwa

  Hee-Sook Cho, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.178-187

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.178

  Open abstract

• Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times

  Sun-Duk Cho, Hye-Yeol Bang, Eun-Ji Lee, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.188-193

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.188

  Open abstract

• The Study on Development of Processed Foods with Chestnut

  Hyun-Sook Lee, Young-Joo Jang, Sun-Hyo Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.194-203

  DOI:https://doi.org/10.7318/KJFC/2016.31.2.194

  Open abstract