Report date: Nov 6,2024 Conflict count: 361874 Publisher: Culinary Science & Hospitality Research Title count: 1 Conflict count: 1149 ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392850 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Kyehong Min,13,1,166,2007,An Analysis of the Differences in Foodservice Industry Employees Service Orientation Factor DOI: 10.20878/cshr.2007.13.1.015(Journal) (5392850-N) DOI: 10.20878/cshr.2007.13.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392848 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 유경민,13,1,143,2007,A Study on the Effect of Market Orientation on Marketing Efficiency, Adaptability of Food Service Company DOI: 10.20878/cshr.2007.13.1.013(Journal) (5392848-N) DOI: 10.20878/cshr.2007.13.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392849 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 박영배,13,1,152,2007,A Study on Service Recovery and Customer Behavior from Service Failure DOI: 10.20878/cshr.2007.13.1.014(Journal) (5392849-N) DOI: 10.20878/cshr.2007.13.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392854 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,13,1,212,2007,Study on the Interdisciplinary Approach of Food Merchandise DOI: 10.20878/cshr.2007.13.1.019(Journal) (5392854-N) DOI: 10.20878/cshr.2007.13.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392855 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: YangHo Jin,13,1,224,2007,The comparative Study on consumer's purchase characteristics by sexuality DOI: 10.20878/cshr.2007.13.1.020(Journal) (5392855-N) DOI: 10.20878/cshr.2007.13.1.020020020(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392852 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 배인호,13,1,192,2007,Plan to Improve Business in Hotel's Restaurant by Promotional Menu of Circumstance Factor DOI: 10.20878/cshr.2007.13.1.017(Journal) (5392852-N) DOI: 10.20878/cshr.2007.13.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392853 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Kim,Joong-Man,13,1,204,2007,Development of the Pot lid Preventing Overflow DOI: 10.20878/cshr.2007.13.1.018(Journal) (5392853-N) DOI: 10.20878/cshr.2007.13.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392858 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 김정수,13,1,99,2007,The Effect of the Conflict of Kitchen Employees in Deluxe Hotel on Turnover DOI: 10.20878/cshr.2007.13.1.009(Journal) (5392858-N) DOI: 10.20878/cshr.2007.13.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392859 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 박계영,13,1,62,2007,A Study on Choice of Japanese Restaurant Set Menu in Hotel of Gwan-ju and Jeon-nam DOI: 10.20878/cshr.2007.13.1.006(Journal) (5392859-N) DOI: 10.20878/cshr.2007.13.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392856 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,13,1,235,2007,A Study of the Effect of Hotel Kitchen Facilities on Production Efficiency DOI: 10.20878/cshr.2007.13.1.021(Journal) (5392856-N) DOI: 10.20878/cshr.2007.13.1.021021021(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392857 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 안형기,13,1,119,2007,Volatile Flavor Compounds Identified from the Sauces Made with Waste of Shrimp, Crab and Lobster DOI: 10.20878/cshr.2007.13.1.011(Journal) (5392857-N) DOI: 10.20878/cshr.2007.13.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392863 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: KIM SANG AE,13,2,47,2007,A Study on Excavation and Transmission of Native Local Foods in the Namhae Region - Recipes and Nutrients of Various Fish Soups - DOI: 10.20878/cshr.2007.13.2.005(Journal) (5392863-N) DOI: 10.20878/cshr.2007.13.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392860 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Kang Kun Og,13,2,1,2007,Powder Processing of Soybean Paste(Cheonggukjang) and Application to Soup Recipes DOI: 10.20878/cshr.2007.13.2.001(Journal) (5392860-N) DOI: 10.20878/cshr.2007.13.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392861 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,13,2,12,2007,Mediating Effect of the Attitude on the Relationship between Subjective Norms and Voice Intention DOI: 10.20878/cshr.2007.13.2.002(Journal) (5392861-N) DOI: 10.20878/cshr.2007.13.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392839 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Taekyun Na,13,1,1,2007,An Analysis on Choice Factors of Food Court Customers to Co-Branding Strategies DOI: 10.20878/cshr.2007.13.1.001(Journal) (5392839-N) DOI: 10.20878/cshr.2007.13.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392842 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,13,1,41,2007,A Study on the Menus Choosing Behavioral Factor of Restaurant in Customer Hotels DOI: 10.20878/cshr.2007.13.1.004(Journal) (5392842-N) DOI: 10.20878/cshr.2007.13.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392843 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: jeong hoon lee,13,1,55,2007,Study on the Production of Organic Acid by Fermentation with Mixed Culture of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in Whey Broth DOI: 10.20878/cshr.2007.13.1.005(Journal) (5392843-N) DOI: 10.20878/cshr.2007.13.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392840 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: suktae oh,13,1,11,2007,Study Relations of Empowerment Recognized by Hotel Culinary Teams on Job Satisfaction, Success, Organizational Commitment and Outcomes DOI: 10.20878/cshr.2007.13.1.002(Journal) (5392840-N) DOI: 10.20878/cshr.2007.13.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392841 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Young Sun Ra,13,1,24,2007,A Study on Positioning of Restaurants Based on Their Competitive Relationships and Consumer Preferences - Focused on Six Family Restaurants in the Metropolitan Area - DOI: 10.20878/cshr.2007.13.1.003(Journal) (5392841-N) DOI: 10.20878/cshr.2007.13.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392846 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Youngsub Oh,13,1,112,2007,Quality Characteristics of Snow Crab Cream Soup with Yam and Potato as a Thickening Agents DOI: 10.20878/cshr.2007.13.1.010(Journal) (5392846-N) DOI: 10.20878/cshr.2007.13.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392847 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 이재철,13,1,129,2007,A Study of Score Card Alteration of Bartender Certification Examination DOI: 10.20878/cshr.2007.13.1.012(Journal) (5392847-N) DOI: 10.20878/cshr.2007.13.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392844 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: 허준,13,1,75,2007,The Influences of the Important Perception on Food Hygiene to Kitchen Employee's Performance in Hotel Banquet DOI: 10.20878/cshr.2007.13.1.007(Journal) (5392844-N) DOI: 10.20878/cshr.2007.13.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:05:38 ConfID: 5392845 CauseID: 1429345131 OtherID: 1404074812 JT: Culinary Science & Hospitality Research MD: Kyung-Mi seo,13,1,87,2007,A Research of Purchasing Behavior on Sauce Product & The Credibility of Mess Media Advertisement - The Residential Women Consumer in Busan - DOI: 10.20878/cshr.2007.13.1.008(Journal) (5392845-N) DOI: 10.20878/cshr.2007.13.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392882 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: MinJoo Kim,14,2,73,2008,Causal Relationships between Emotional Labor and Emotions and Communication Skills in the Foodservice Industry DOI: 10.20878/cshr.2008.14.2.006(Journal) (5392882-N) DOI: 10.20878/cshr.2008.14.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392880 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: kyongtae park,14,2,61,2008,A Study on the Difference in Preference and Property of Native Local Foods - Focusing on University Students in Busan Area - DOI: 10.20878/cshr.2008.14.2.005(Journal) (5392880-N) DOI: 10.20878/cshr.2008.14.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392881 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Yung Woo Jung,13,2,275,2007,A study on the servicescape and image positioning map in the family restaurant industry DOI: 10.20878/cshr.2007.13.2.021(Journal) (5392881-N) DOI: 10.20878/cshr.2007.13.2.021021021(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392886 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,14,2,86,2008,The Effect of Word-of-Mouth Communication through Mini Homepage on the Purchase Attributes of Food Service Products DOI: 10.20878/cshr.2008.14.2.007(Journal) (5392886-N) DOI: 10.20878/cshr.2008.14.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392887 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Jaekon Lee,13,3,33,2007,Measuring the Effect of Foodservice on Tourist Preference DOI: 10.20878/cshr.2007.13.3.004(Journal) (5392887-N) DOI: 10.20878/cshr.2007.13.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392884 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 김인화,13,3,12,2007,The Analysis of Korean Traditional Color Range of Obangsak by Bibimbob DOI: 10.20878/cshr.2007.13.3.002(Journal) (5392884-N) DOI: 10.20878/cshr.2007.13.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392885 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 조성호,13,3,20,2007,The study of the satisfaction of the supply-supplying system and kitchen operation for the main menu from foodservice franchisor to franchisees DOI: 10.20878/cshr.2007.13.3.003(Journal) (5392885-N) DOI: 10.20878/cshr.2007.13.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392890 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 이종신,13,2,35,2007,Research on the Effects of Colors and Legibility of Menuon the Choice of Menu Items DOI: 10.20878/cshr.2007.13.2.004(Journal) (5392890-N) DOI: 10.20878/cshr.2007.13.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392891 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Park In Soo,13,2,174,2007,The Causal Relationships among Management Strategies, Performance Assessment and Management Performance in the Hotel Industry DOI: 10.20878/cshr.2007.13.2.013(Journal) (5392891-N) DOI: 10.20878/cshr.2007.13.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392888 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 정효선,14,2,99,2008,A Study on the Relationships between the Attitudes of University Students toward Money and the Attributes of Choosing Family Restaurants DOI: 10.20878/cshr.2008.14.2.008(Journal) (5392888-N) DOI: 10.20878/cshr.2008.14.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392889 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: deaseob-park,13,2,292,2007,A Study on Impacts of Service Providers' Organizational Satisfaction and Loyalty on Customers' Repurchasing and Satisfaction in Korean Traditional Restaurants DOI: 10.20878/cshr.2007.13.2.022(Journal) (5392889-N) DOI: 10.20878/cshr.2007.13.2.022022022(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265916 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: Yang Dong-hwi,22,8,17,2016,The Influence of the Propensity to Consume of the Domestic Consumer Eating Out on the Satisfaction ofVisiting the Themed Restaurant DOI: 10.20878/cshr.2016.22.8.002002002(Journal) (5265916-N) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392894 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Min-gyeong Choi,13,2,188,2007,A Study on the Relationship between Fast Food Consumption Patterns and Nutrition Knowledge, Dietary Attitude of Middle？？and High School Students in Busan DOI: 10.20878/cshr.2007.13.2.014(Journal) (5392894-N) DOI: 10.20878/cshr.2007.13.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265917 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 박성진,22,8,27,2016,Nutrition Components and Physicochemical Properties of Acer termentosum Maxim. Leaf DOI: 10.20878/cshr.2016.22.8.003003003(Journal) (5265917-N) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392895 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 허정,13,2,254,2007,Effect of Citrate and Phosphate on the Inhibition of？？Browning in Minimally Processed Potatoes DOI: 10.20878/cshr.2007.13.2.019(Journal) (5392895-N) DOI: 10.20878/cshr.2007.13.2.019019019(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265918 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: deaseob-park,22,8,39,2016,Effects of SNS WOM Information Characteristics onAttitude and Purchase Intention in Restaurant Food- Focused on the SNS WOM ReceiversCharacteristics as Moderator - DOI: 10.20878/cshr.2016.22.8.004004004(Journal) (5265918-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392892 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,13,3,44,2007,Quality Characteristics of Pumpkin Cream Soup with Rice Powder as a Thickening Agents DOI: 10.20878/cshr.2007.13.3.005(Journal) (5392892-N) DOI: 10.20878/cshr.2007.13.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265919 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,22,8,53,2016,The Influence of Menu Choices and IMC Activities on the Customer Satisfaction and the Revisit Intentionat Italian Restaurants DOI: 10.20878/cshr.2016.22.8.005005005(Journal) (5265919-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392893 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 홍영옥,13,3,54,2007,The Effects of Banquet Service according to Customer Satisfaction Factors on the Customer Loyalty in Cheonan DOI: 10.20878/cshr.2007.13.3.006(Journal) (5392893-N) DOI: 10.20878/cshr.2007.13.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392866 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 차경옥,13,2,81,2007,A Study on the Evaluation of Food and Nutrient Intake？of the High School Girls in Iksan and Seoul cities DOI: 10.20878/cshr.2007.13.2.008(Journal) (5392866-N) DOI: 10.20878/cshr.2007.13.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392867 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 박은아,13,2,98,2007,A Study on the Perceived risk and Consumers' evaluation according to the Nutritional Information of the Bakery Products DOI: 10.20878/cshr.2007.13.2.009(Journal) (5392867-N) DOI: 10.20878/cshr.2007.13.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392865 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 박광용,13,2,69,2007,The Effect of Part-time Hotel Cuisiniers' Labor Environment and Organizational Commitment on Their Job Satisfaction DOI: 10.20878/cshr.2007.13.2.007(Journal) (5392865-N) DOI: 10.20878/cshr.2007.13.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392870 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: tai-seok Yang,14,2,1,2008,An Analysis of the Work-Related Stress and Job Satisfaction in Hotel Cooks - Focused on the Five Diamond Hotels in Jeju Area - DOI: 10.20878/cshr.2008.14.2.001(Journal) (5392870-N) DOI: 10.20878/cshr.2008.14.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392871 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 김준희,14,2,18,2008,A Study on the Cognition and Usage of Traditional Wedding Food in Seoul & Gyeonggi Area DOI: 10.20878/cshr.2008.14.2.002(Journal) (5392871-N) DOI: 10.20878/cshr.2008.14.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392868 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 여호근,13,2,110,2007,The Effects of Perceived Value on Satisfaction and Revisit Intention of Green Tea Farm Visitors DOI: 10.20878/cshr.2007.13.2.010(Journal) (5392868-N) DOI: 10.20878/cshr.2007.13.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392869 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Taekyun Na,13,2,123,2007,An Analysis of Differences on External Reference Price-ending and Consumer Satisfaction in Menu Products DOI: 10.20878/cshr.2007.13.2.011(Journal) (5392869-N) DOI: 10.20878/cshr.2007.13.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392874 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Jung In-Chang,13,2,201,2007,Sensory Characteristics of Demi-glace Sauce prepared by Fresh Basil with various level of salt composition DOI: 10.20878/cshr.2007.13.2.015(Journal) (5392874-N) DOI: 10.20878/cshr.2007.13.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392875 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Kim,Joong-Man,13,2,216,2007,Development of the Cup Preventing Paper Knob of Tea Bag？fall into Tea water DOI: 10.20878/cshr.2007.13.2.016(Journal) (5392875-N) DOI: 10.20878/cshr.2007.13.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392872 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 김석준,14,2,30,2008,A Study on the Influencing Factors of Intention of Revisit in Fast Food Restaurant Visitors DOI: 10.20878/cshr.2008.14.2.003(Journal) (5392872-N) DOI: 10.20878/cshr.2008.14.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392873 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,13,2,136,2007,A Study of the Housewives's Perception Level on Wedding Food in Busan & Kyungnam area DOI: 10.20878/cshr.2007.13.2.012(Journal) (5392873-N) DOI: 10.20878/cshr.2007.13.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392878 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: Duckhee Kim,13,2,240,2007,A Study on the Eating-out Behavior of Daegu City Workers (Ⅱ) - On the difference selection attributes in customer's behavior - DOI: 10.20878/cshr.2007.13.2.018(Journal) (5392878-N) DOI: 10.20878/cshr.2007.13.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392879 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: 송수익,13,2,260,2007,Research on the Factors Affecting Customer Satisfaction？？？？？in Hotel Banquets and Wedding Ceremonies DOI: 10.20878/cshr.2007.13.2.020(Journal) (5392879-N) DOI: 10.20878/cshr.2007.13.2.020020020(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392876 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 김희기,14,2,46,2008,The Effects of Individual Conflicts among Hotel Banquet Employees on the Performance of Management DOI: 10.20878/cshr.2008.14.2.004(Journal) (5392876-N) DOI: 10.20878/cshr.2008.14.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:26:33 ConfID: 5392877 CauseID: 1429347048 OtherID: 1404074815 JT: Culinary Science & Hospitality Research MD: BYUN, KYUNG SOOK,13,2,223,2007,On the Perceived Value, Trust and Customer Loyalty of Fast Food Users DOI: 10.20878/cshr.2007.13.2.017(Journal) (5392877-N) DOI: 10.20878/cshr.2007.13.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392978 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 엄태성,14,3,109,2008,The Effects of Participation Rates in Bakery Promotional Events on Repurchase and Recommendation Intention DOI: 10.20878/cshr.2008.14.3.009(Journal) (5392978-N) DOI: 10.20878/cshr.2008.14.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392979 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Taekyun Na,14,3,123,2008,The Analysis of the Priority Order in the Factors Influencing College Choice of Culinary Art Majors using AHP- Focusing on the Colleges and Universities in Chungcheong-do - DOI: 10.20878/cshr.2008.14.3.010(Journal) (5392979-N) DOI: 10.20878/cshr.2008.14.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392976 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Sangtae Kim,14,3,96,2008,The Effects of the Choice Attributes of Seafood Buffet Restaurants on Customer Satisfaction and Revisit Intention DOI: 10.20878/cshr.2008.14.3.008(Journal) (5392976-N) DOI: 10.20878/cshr.2008.14.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392977 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Chang soo Kang,13,4,211,2007,Qualitative characteristics of sponge cakes with addition of Gastrodiae rhizoma powder DOI: 10.20878/cshr.2007.13.4.017(Journal) (5392977-N) DOI: 10.20878/cshr.2007.13.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392982 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 이명희,13,4,305,2007,A Study on Organizational Structure and Computer Security Systems in Ubiquitous Environments DOI: 10.20878/cshr.2007.13.4.025(Journal) (5392982-N) DOI: 10.20878/cshr.2007.13.4.025025025(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392983 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,14,3,143,2008,A Study on Brand Planning and Product Development of Busan Fish-Paste Products DOI: 10.20878/cshr.2008.14.3.012(Journal) (5392983-N) DOI: 10.20878/cshr.2008.14.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392980 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 박소희,14,3,136,2008,The Correlation of Physicochemical Quality Index and Sensory Index of Kakdugi DOI: 10.20878/cshr.2008.14.3.011(Journal) (5392980-N) DOI: 10.20878/cshr.2008.14.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392981 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,13,4,293,2007,Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method DOI: 10.20878/cshr.2007.13.4.024(Journal) (5392981-N) DOI: 10.20878/cshr.2007.13.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392986 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 박성수,14,3,165,2008,A Study on Foodservice Brand Awareness and Information Sources based on the Involvement of College Students - Empirical Evidence from Yeungnam Area - DOI: 10.20878/cshr.2008.14.3.014(Journal) (5392986-N) DOI: 10.20878/cshr.2008.14.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392987 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: choi young joon,14,4,27,2008,On Retraining Programs for Cuisiniers DOI: 10.20878/cshr.2008.14.4.003(Journal) (5392987-N) DOI: 10.20878/cshr.2008.14.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392984 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: kyongtae park,14,3,156,2008,The Effect of the Environment of Cooking Education Institutes on Study Satisfaction and Re-registration- Focused on Busan Area - DOI: 10.20878/cshr.2008.14.3.013(Journal) (5392984-N) DOI: 10.20878/cshr.2008.14.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392985 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Taehyeong Kim,14,4,14,2008,The Development of a Communication Model for Teaching-Learning in Culinary Practical Education- A Constructivism Point of View - DOI: 10.20878/cshr.2008.14.4.002(Journal) (5392985-N) DOI: 10.20878/cshr.2008.14.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392990 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 김영찬,14,3,178,2008,An Analysis on the Preference Tendency of Customer of Italian Restaurants, Buffet Restaurants and Traditional Restaurants for Locational Factors DOI: 10.20878/cshr.2008.14.3.015(Journal) (5392990-N) DOI: 10.20878/cshr.2008.14.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392991 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,14,3,196,2008,The Analysis of Physicochemical and Sensory Characteristics in Brown Stock- Comparison of Traditional Method and High-Pressure Extracted Method - DOI: 10.20878/cshr.2008.14.3.016(Journal) (5392991-N) DOI: 10.20878/cshr.2008.14.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392988 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 전진화,14,4,41,2008,A Study on the Effects of the Partnership Factors of the Foodservice Industry on SCM Success DOI: 10.20878/cshr.2008.14.4.004(Journal) (5392988-N) DOI: 10.20878/cshr.2008.14.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392989 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: MiLan Park,14,4,55,2008,A Study on the Characteristics of Pine-tree Mushroom(Tricholoma matsutake Sing.) Pickle for the Standard Recipe DOI: 10.20878/cshr.2008.14.4.005(Journal) (5392989-N) DOI: 10.20878/cshr.2008.14.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392962 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Somi kim,13,4,220,2007,기장 향토음식의 조리표준화(제2보) -미역설치, 몰설치, 기장우묵, 섞박지- DOI: 10.20878/cshr.2007.13.4.018(Journal) (5392962-N) DOI: 10.20878/cshr.2007.13.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392963 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Byung-sun Kang,14,2,286,2008,A Study on the Changes of Pork Quality by Freezing and Thawing Methods DOI: 10.20878/cshr.2008.14.2.022(Journal) (5392963-N) DOI: 10.20878/cshr.2008.14.2.022022022(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392960 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 서민석,14,3,1,2008,A Study on the Effects of Hotel Restaurant Chefs' Job Attributes on Food Material Management DOI: 10.20878/cshr.2008.14.3.001(Journal) (5392960-N) DOI: 10.20878/cshr.2008.14.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392961 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Keunjong Kim,13,4,186,2007,A Study on College Students' Menu Choice Behavior By Food Choice Facto DOI: 10.20878/cshr.2007.13.4.015(Journal) (5392961-N) DOI: 10.20878/cshr.2007.13.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392966 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 이상정,14,3,31,2008,The Influence of Foodservice Employees' Job Suitability on the Turnover Intention - Focusing on the Moderating Variable of Organizational Commitment - DOI: 10.20878/cshr.2008.14.3.003(Journal) (5392966-N) DOI: 10.20878/cshr.2008.14.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392967 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 전유명,13,4,243,2007,The Study on the Food Service Customer Recognition of Food Safety DOI: 10.20878/cshr.2007.13.4.020(Journal) (5392967-N) DOI: 10.20878/cshr.2007.13.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392964 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Sunho Lee,13,4,232,2007,The Survey on the Effects of Food Hygiene and Customer Voluntary Behavior on the Development of New Products in Foodservice Industry DOI: 10.20878/cshr.2007.13.4.019(Journal) (5392964-N) DOI: 10.20878/cshr.2007.13.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392965 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 이건호,14,3,16,2008,A Study on the Effects of Demographic Characteristics of Culinary Employees on their Job Fatigue DOI: 10.20878/cshr.2008.14.3.002(Journal) (5392965-N) DOI: 10.20878/cshr.2008.14.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392970 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 김경환,14,3,58,2008,The Effects of Pickled Garlic's Attributes on Consumer Satisfaction and Intention of Repurchase - Focused on the Housewives in Pusan - DOI: 10.20878/cshr.2008.14.3.005(Journal) (5392970-N) DOI: 10.20878/cshr.2008.14.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392971 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Seokwoo Kang,13,4,107,2007,Analysis of Relationship between Supply Chain Management and Food Production Strategies for Food Supplies in Hotel Restaurants DOI: 10.20878/cshr.2007.13.4.008(Journal) (5392971-N) DOI: 10.20878/cshr.2007.13.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392968 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,14,2,215,2008,관광지역 음식점에 대한 선호도에 영향을 미치는 요인 평가 DOI: 10.20878/cshr.2008.14.2.016(Journal) (5392968-N) DOI: 10.20878/cshr.2008.14.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392969 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Geun-Han Park,14,3,45,2008,A Study on the Effects of Well-being Trend on Menu Selection Behavior DOI: 10.20878/cshr.2008.14.3.004(Journal) (5392969-N) DOI: 10.20878/cshr.2008.14.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392974 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,13,4,119,2007,Quality Characteristics of Demi-glace Sauce with Pine mushroom and mushroom Powder Added DOI: 10.20878/cshr.2007.13.4.009(Journal) (5392974-N) DOI: 10.20878/cshr.2007.13.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392975 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Sunho Lee,13,4,199,2007,On Customer Participation and Its Effect in Developing New Products of Foodservice Industry DOI: 10.20878/cshr.2007.13.4.016(Journal) (5392975-N) DOI: 10.20878/cshr.2007.13.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392972 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 박재호,14,3,69,2008,The Analysis of the Relationship between the Restaurant Franchisees' Understanding of the Fair Trade Practices Law for Franchise Business and the Related Factors DOI: 10.20878/cshr.2008.14.3.006(Journal) (5392972-N) DOI: 10.20878/cshr.2008.14.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392973 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 김성근,14,3,85,2008,The Effects of CEO Leadership on Employees' Job Satisfaction in Tourist Hotels DOI: 10.20878/cshr.2008.14.3.007(Journal) (5392973-N) DOI: 10.20878/cshr.2008.14.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393010 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 황춘기,15,1,79,2009,The Effect of Service Quality on Price and Customer Satisfaction and Revisit Intention - Focused on Foods and Beverages in Theme Parks - DOI: 10.20878/cshr.2009.15.1.007(Journal) (5393010-N) DOI: 10.20878/cshr.2009.15.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393011 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 조성호,14,4,188,2008,A Study on the Service Choice Attribute of Korean Restaurants DOI: 10.20878/cshr.2008.14.4.015(Journal) (5393011-N) DOI: 10.20878/cshr.2008.14.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393008 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 김동진,15,1,67,2009,Influence of Career Aptitudes of Potential Businessmen on Their Determination to Start Business - Focused on the College Students of Food-service & Culinary Art Departments - DOI: 10.20878/cshr.2009.15.1.006(Journal) (5393008-N) DOI: 10.20878/cshr.2009.15.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393009 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: YangHo Jin,14,4,176,2008,A Study on the Effect of Traditional Food Acceptability of College Students with Food Majors in Seoul on Menu Development DOI: 10.20878/cshr.2008.14.4.014(Journal) (5393009-N) DOI: 10.20878/cshr.2008.14.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393014 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 전순실,15,1,120,2009,The Effects of Pomegranate Extracts on the Growth Inhibition against HepG-2 Liver Cancer Cells and Antioxidant Activities DOI: 10.20878/cshr.2009.15.1.010(Journal) (5393014-N) DOI: 10.20878/cshr.2009.15.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393015 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,14,4,203,2008,The Effects of Kimchi Product Selection Attribute on Customer Satisfaction and Repurchase Intent DOI: 10.20878/cshr.2008.14.4.016(Journal) (5393015-N) DOI: 10.20878/cshr.2008.14.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393012 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 최은희,15,1,94,2009,Quality Characteristics of Garaedduk with Raw Rice Bran DOI: 10.20878/cshr.2009.15.1.008(Journal) (5393012-N) DOI: 10.20878/cshr.2009.15.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393013 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 정정일,15,1,105,2009,An Analysis of the Differences in Market Directivity and Customer Satisfaction Based on Customer Participation Strategies in Developing Food service Products DOI: 10.20878/cshr.2009.15.1.009(Journal) (5393013-N) DOI: 10.20878/cshr.2009.15.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393018 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 백종온,15,1,137,2009,A Study on the University Students' Attitude and Importance of Native Local Foods in Busan and Gyeongnam Areas DOI: 10.20878/cshr.2009.15.1.012(Journal) (5393018-N) DOI: 10.20878/cshr.2009.15.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393019 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 채수규,15,1,149,2009,Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Rheological Properties of Flour Dough DOI: 10.20878/cshr.2009.15.1.013(Journal) (5393019-N) DOI: 10.20878/cshr.2009.15.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393017 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 허준,14,4,217,2008,The Effect of the Perceived Physical Environments of Hotel Kitchens on Cooking Employees' Internal Responses DOI: 10.20878/cshr.2008.14.4.017(Journal) (5393017-N) DOI: 10.20878/cshr.2008.14.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393022 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 박지수,14,4,244,2008,A Study on the Expectation Factor of Female Customers about the Role of a Food Coordinator DOI: 10.20878/cshr.2008.14.4.019(Journal) (5393022-N) DOI: 10.20878/cshr.2008.14.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393023 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: gwang In Byun,15,1,169,2009,A Research on College Students' Recognition and Preference of Korean Food in Shenyang Region of China - Focused on Bibimbap - DOI: 10.20878/cshr.2009.15.1.015(Journal) (5393023-N) DOI: 10.20878/cshr.2009.15.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393020 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김맹진,14,4,232,2008,A Study on the Wine Consumers' Perceived Risk of Purchasing by Involvement DOI: 10.20878/cshr.2008.14.4.018(Journal) (5393020-N) DOI: 10.20878/cshr.2008.14.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393021 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: Sunho Lee,15,1,157,2009,The Effect of the Cooks' Job on School Foodservice Management DOI: 10.20878/cshr.2009.15.1.014(Journal) (5393021-N) DOI: 10.20878/cshr.2009.15.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392994 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: 조성호,14,3,223,2008,The Effects of Employees' Psychological Empowerment in Family Restaurants on Job Satisfaction, Organizational Commitment and Turnover Intention DOI: 10.20878/cshr.2008.14.3.018(Journal) (5392994-N) DOI: 10.20878/cshr.2008.14.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392995 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김인숙,14,4,79,2008,A Study on the Consumers' Use of Prunus mume Processed Products at Daegu and Gyeongbuk Areas in Korea DOI: 10.20878/cshr.2008.14.4.007(Journal) (5392995-N) DOI: 10.20878/cshr.2008.14.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:28:20 ConfID: 5392992 CauseID: 1429347066 OtherID: 1404074834 JT: Culinary Science & Hospitality Research MD: Jang,Hyuk-Rae,14,3,210,2008,The Analysis of Minerals and Free Amino Acid in Brown Stock with Extracted Methods Varied DOI: 10.20878/cshr.2008.14.3.017(Journal) (5392992-N) DOI: 10.20878/cshr.2008.14.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392993 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Kyehong Min,14,4,67,2008,Awareness of Local Foods among the Visitors of Local Foods Restaurants and Development of Local Menu DOI: 10.20878/cshr.2008.14.4.006(Journal) (5392993-N) DOI: 10.20878/cshr.2008.14.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392998 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김원모,14,4,1,2008,A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder DOI: 10.20878/cshr.2008.14.4.001(Journal) (5392998-N) DOI: 10.20878/cshr.2008.14.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5392999 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: YangHo Jin,15,1,1,2009,A Study on the Differences in Eating Habits by Sasang Constitution Types DOI: 10.20878/cshr.2009.15.1.001(Journal) (5392999-N) DOI: 10.20878/cshr.2009.15.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392996 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Seokwoo Kang,14,4,93,2008,A Study on the Relationship between Information on Financial Characteristics and Profitability in the Korean Restaurant Industry DOI: 10.20878/cshr.2008.14.4.008(Journal) (5392996-N) DOI: 10.20878/cshr.2008.14.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5392997 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Yung Woo Jung,14,4,106,2008,An Exploratory Study on the Selection Attributes of Food Courts through the Conjoint Analysis DOI: 10.20878/cshr.2008.14.4.009(Journal) (5392997-N) DOI: 10.20878/cshr.2008.14.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393002 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 강혜정,14,4,134,2008,A Study on the Importance, Satisfaction, Perception and Intake Frequency of Fusion Menu DOI: 10.20878/cshr.2008.14.4.011(Journal) (5393002-N) DOI: 10.20878/cshr.2008.14.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393003 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 김영찬,15,1,30,2009,An Analysis of Location Determining Factors for Starting A Food Service Business DOI: 10.20878/cshr.2009.15.1.003(Journal) (5393003-N) DOI: 10.20878/cshr.2009.15.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393000 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 이승익,15,1,16,2009,The Effect of Menu Quality of Family Restaurants on Customer Satisfaction, Trust, Revisit Intention DOI: 10.20878/cshr.2009.15.1.002(Journal) (5393000-N) DOI: 10.20878/cshr.2009.15.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393001 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 임현철,14,4,119,2008,The Effect of Initial Expenses for Food Service Business and Shop Characteristics on the Motive of Starting Business- Focused on the Founders in Daegu and Gyeongbuk Areas - DOI: 10.20878/cshr.2008.14.4.010(Journal) (5393001-N) DOI: 10.20878/cshr.2008.14.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393006 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: Mi-Bo Kim,15,1,59,2009,Physicochemical Characteristics of Garlic from Daejeong Jeju and Major Cultivation Areas in Korea DOI: 10.20878/cshr.2009.15.1.005(Journal) (5393006-N) DOI: 10.20878/cshr.2009.15.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393007 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Kiok Song,14,4,161,2008,The Effects of Quality Management and Differentiation Strategies of Family Restaurants on Customer Satisfaction and Management Performance DOI: 10.20878/cshr.2008.14.4.013(Journal) (5393007-N) DOI: 10.20878/cshr.2008.14.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393004 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: Kyehong Min,15,1,47,2009,A Study on the Types of Local Restaurant Management and the Activation of Food Tourism - Focused on Jeonju Area - DOI: 10.20878/cshr.2009.15.1.004(Journal) (5393004-N) DOI: 10.20878/cshr.2009.15.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393005 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김기진,14,4,150,2008,A Study on the Perception of Importance and Necessity to Carving Decoration in Hotel and Restaurant Cooks DOI: 10.20878/cshr.2008.14.4.012(Journal) (5393005-N) DOI: 10.20878/cshr.2008.14.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392914 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,14,2,181,2008,Assessing the Effects of Perceived Value and Satisfaction with Foodservice on Switching Intention and Loyalty DOI: 10.20878/cshr.2008.14.2.014(Journal) (5392914-N) DOI: 10.20878/cshr.2008.14.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392915 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Keunjong Kim,13,3,239,2007,A Study of The Foodservice Franchisor‘s - Franchisee Service Quality Satisfaction DOI: 10.20878/cshr.2007.13.3.021(Journal) (5392915-N) DOI: 10.20878/cshr.2007.13.3.021021021(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392912 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 정진우,14,1,39,2008,A Study on Contract Intention of Preliminary Founders and Franchise Headquarters DOI: 10.20878/cshr.2008.14.1.004(Journal) (5392912-N) DOI: 10.20878/cshr.2008.14.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392913 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 전진화,13,3,220,2007,The Effect on Selective Attribute and Satisfaction by Customer's Characteristics-the Use and Reference Group for Hotel Restaurant DOI: 10.20878/cshr.2007.13.3.020(Journal) (5392913-N) DOI: 10.20878/cshr.2007.13.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392918 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Byunggil Chun,13,4,256,2007,The Influence of Physical Environment on Restaurant Employees' Group Cohesiveness : The Mediating Role of Emotional Responses DOI: 10.20878/cshr.2007.13.4.021(Journal) (5392918-N) DOI: 10.20878/cshr.2007.13.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392919 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 서경미,14,1,73,2008,A Study on Purchasing Variables in the Consumption Group of Environmentally Friendly Agricultural Material in Busan DOI: 10.20878/cshr.2008.14.1.006(Journal) (5392919-N) DOI: 10.20878/cshr.2008.14.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392916 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 이은정,14,1,56,2008,The Current Trends and the Prospective View of the Molecular Gastronomy DOI: 10.20878/cshr.2008.14.1.005(Journal) (5392916-N) DOI: 10.20878/cshr.2008.14.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392917 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,13,3,252,2007,A Study on the Preference and Recognition for the Development of Soup Focused on Seoul Area DOI: 10.20878/cshr.2007.13.3.022(Journal) (5392917-N) DOI: 10.20878/cshr.2007.13.3.022022022(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392922 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Sunho Lee,13,3,317,2007,The relationship between food safety point policy and effect survey of foodservice industry DOI: 10.20878/cshr.2007.13.3.027(Journal) (5392922-N) DOI: 10.20878/cshr.2007.13.3.027027027(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392920 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 김윤민,13,3,293,2007,A Study on well-being Consumption Behavior over the Lifestyle DOI: 10.20878/cshr.2007.13.3.025(Journal) (5392920-N) DOI: 10.20878/cshr.2007.13.3.025025025(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392921 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 나태균,14,1,107,2008,Communication Effects of the Presenting Types of Menu Labels and Consumers' Knowledge Level DOI: 10.20878/cshr.2008.14.1.008(Journal) (5392921-N) DOI: 10.20878/cshr.2008.14.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392926 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,14,1,1,2008,Measuring the Tourist Preference for Restaurants in Eastern Area of Jeonnam DOI: 10.20878/cshr.2008.14.1.001(Journal) (5392926-N) DOI: 10.20878/cshr.2008.14.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392927 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 김희기,13,4,279,2007,The Influence of Conflicts among Members in Hotel Restaurants on Organization Validity DOI: 10.20878/cshr.2007.13.4.023(Journal) (5392927-N) DOI: 10.20878/cshr.2007.13.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392924 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Kim, Hyun-Duk,13,4,269,2007,Quality Characteristics of Sponge Cakes Occurred with Percentages of Persimmon Leaves Powder Added DOI: 10.20878/cshr.2007.13.4.022(Journal) (5392924-N) DOI: 10.20878/cshr.2007.13.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392925 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Youngsub Oh,14,2,193,2008,The Effects of High-involving Work System on Self-leadership, Job Satisfaction and Organizational Commitment in the Foodservice Industry DOI: 10.20878/cshr.2008.14.2.015(Journal) (5392925-N) DOI: 10.20878/cshr.2008.14.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265920 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 오철환,22,8,89,2016,Effects of Apple Pomace on Cookie Quality DOI: 10.20878/cshr.2016.22.8.008008008(Journal) (5265920-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392898 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,13,3,91,2007,A Study on the Comparison of Satisfaction among Culinary Students based on the Differences in Perception of OJT Program DOI: 10.20878/cshr.2007.13.3.008(Journal) (5392898-N) DOI: 10.20878/cshr.2007.13.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392899 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Shin,Min-Ja,13,3,105,2007,Qualititative Characteristics of Sulgidduk added Beaknyuncho DOI: 10.20878/cshr.2007.13.3.009(Journal) (5392899-N) DOI: 10.20878/cshr.2007.13.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265922 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 지옥화,22,8,182,2016,Quality Characteristics of the Yanggaeng made by Chestnut Powder DOI: 10.20878/cshr.2016.22.8.016016016(Journal) (5265922-N) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392896 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: gwang In Byun,14,2,115,2008,Purchase Accommodation Attitude of Commercial Stock Merchandise- Focused on Cuisiniers of Deluxe Hotels - DOI: 10.20878/cshr.2008.14.2.009(Journal) (5392896-N) DOI: 10.20878/cshr.2008.14.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265923 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: Kwon Woo-Teag,22,8,149,2016,A Study on the Removal Efficiency of Harmful Pollutantsin the Cooking Chamber DOI: 10.20878/cshr.2016.22.8.013013013(Journal) (5265923-N) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392897 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 정효선,14,2,138,2008,The Influence of Corporate Social Responsibility of Family Restaurants on Image, Preference and Revisit Intention - Based on the University Students in Seoul - DOI: 10.20878/cshr.2008.14.2.011(Journal) (5392897-N) DOI: 10.20878/cshr.2008.14.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392902 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 채수규,14,1,144,2008,A Study on the Changes in the Alliinase Activity during the Vacuum Freeze Drying of Onions(Allium cepa L.) DOI: 10.20878/cshr.2008.14.1.011(Journal) (5392902-N) DOI: 10.20878/cshr.2008.14.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265925 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: JUNG SEON MI,22,8,192,2016,The Effects of Characteristics of Mobile Coupon on the User’s Perceived Usefulness and Intention of Use Mobile Coupon DOI: 10.20878/cshr.2016.22.8.017017017(Journal) (5265925-N) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392903 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 조성호,14,2,153,2008,The Effects of Production Strategies in Foodservice Franchisors on Franchisees' Culinary Competence, Satisfaction, and Recontract Intention DOI: 10.20878/cshr.2008.14.2.012(Journal) (5392903-N) DOI: 10.20878/cshr.2008.14.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265926 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 윤숙자,22,8,135,2016,Characteristics of Quality for Sulgidduk withMomordica charantia L. Powder DOI: 10.20878/cshr.2016.22.8.012012012(Journal) (5265926-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392900 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 김학재,13,3,115,2007,The Effects of Perceived Service Quality, Image, Customer Satisfaction and Moderating Emotions on Family Restaurants DOI: 10.20878/cshr.2007.13.3.010(Journal) (5392900-N) DOI: 10.20878/cshr.2007.13.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265927 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 이슬기,22,8,204,2016,A Comparison of the Effect of Service Recovery Effortsbased on Service Failure Types DOI: 10.20878/cshr.2016.22.8.018018018(Journal) (5265927-N) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392901 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 김해정,14,1,94,2008,On the Cooks' Recognition of Culinary Environment of School Feeding in Ul-san DOI: 10.20878/cshr.2008.14.1.007(Journal) (5392901-N) DOI: 10.20878/cshr.2008.14.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392906 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: Kyehong Min,14,1,181,2008,A Study on the Perception, Motivation for Acquisition, And Improvement Measures of the Korean Cooking Certificate DOI: 10.20878/cshr.2008.14.1.015(Journal) (5392906-N) DOI: 10.20878/cshr.2008.14.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392907 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 박헌진,13,3,166,2007,A Study on Jon Satisfaction and organizational commitment with relation to Kitchen Facilities and Layouts DOI: 10.20878/cshr.2007.13.3.015(Journal) (5392907-N) DOI: 10.20878/cshr.2007.13.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265930 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: kim hee yeon,22,8,109,2016,The Effect of Selection Attribute of HMR Product on the Consumer Purchasing Intention of an Single Household- Centered on the Regulation Effect of Consumer Online Reviews - DOI: 10.20878/cshr.2016.22.8.010010010(Journal) (5265930-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392904 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Taekyun Na,13,3,148,2007,the perceptions of educators and industry professionals on food service related-research DOI: 10.20878/cshr.2007.13.3.013(Journal) (5392904-N) DOI: 10.20878/cshr.2007.13.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265931 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 최상호,22,8,99,2016,Quality Characteristics of Yanggaeng added withChinese Artichoke (Stachys sieboldii Miq) Powder DOI: 10.20878/cshr.2016.22.8.009009009(Journal) (5265931-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392905 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: jeong hoon lee,13,3,158,2007,Effect of Commercial Multi-Emulsifiers on Rheological Properties of Cake Flour DOI: 10.20878/cshr.2007.13.3.014(Journal) (5392905-N) DOI: 10.20878/cshr.2007.13.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265932 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 문정희,22,8,226,2016,Quality Characteristics of Yanggaeng according to the Additionof Plantain (Plantago asiatica L.) Powder DOI: 10.20878/cshr.2016.22.8.020020020(Journal) (5265932-N) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392910 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Kyehong Min,13,3,187,2007,A Study on the Menu Quality Evaluation of Korean Restaurant in Jeonju Area for Revitalization Han Brand DOI: 10.20878/cshr.2007.13.3.017(Journal) (5392910-N) DOI: 10.20878/cshr.2007.13.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265933 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 김찬우,22,8,78,2016,The Relationships among Personal Values, Selection Attributes,and Customer Satisfaction in Low-Cost Restaurant DOI: 10.20878/cshr.2016.22.8.007007007(Journal) (5265933-N) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392911 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 강석우,14,1,21,2008,Research on the Evaluation of the Differences in Financial Variables of Chain Restaurants Using Multivariate Analysis of Variance DOI: 10.20878/cshr.2008.14.1.003(Journal) (5392911-N) DOI: 10.20878/cshr.2008.14.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5265934 CauseID: 1429347775 JT: Culinary Science & Hospitality Research MD: 이원갑,22,8,67,2016,Quality Characteristics of Yanggaeng addedwith Freeze-dried Peach Powder DOI: 10.20878/cshr.2016.22.8.006006006(Journal) (5265934-N) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392908 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 최광수,14,1,11,2008,Effect of Steam-Dried Hizikia fusiformis Powder on the Rheological and Sensory Profile of Bread DOI: 10.20878/cshr.2008.14.1.002(Journal) (5392908-N) DOI: 10.20878/cshr.2008.14.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392909 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 채현석,13,3,175,2007,The Effect of Job Attitude and Organization Absorption of the Cooks work for Special Grade Hotels on their Job satisfaction DOI: 10.20878/cshr.2007.13.3.016(Journal) (5392909-N) DOI: 10.20878/cshr.2007.13.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392946 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 강병남,14,1,134,2008,A Study on the Effect of Service Quality on Customers' Satisfaction and Loyalty in Foodservice Industry - Focusing on a Imsilcheese Pizza Customers - DOI: 10.20878/cshr.2008.14.1.010(Journal) (5392946-N) DOI: 10.20878/cshr.2008.14.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392947 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 이종필,14,1,152,2008,The Sensory Characteristics of Brown Sauce by Adding Different Ratios of Jubak DOI: 10.20878/cshr.2008.14.1.012(Journal) (5392947-N) DOI: 10.20878/cshr.2008.14.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392944 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Jinkang Kim,13,3,278,2007,A Study on the Influence of Organizational Characteristics of Hotel Employees on Their Job Satisfaction and Organizational Commitment DOI: 10.20878/cshr.2007.13.3.024(Journal) (5392944-N) DOI: 10.20878/cshr.2007.13.3.024024024(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392945 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 최순희,14,1,123,2008,Effects of Hanghwa(Korean Snack)'s Commercializing Factors on Brand Image, Awareness and Preference DOI: 10.20878/cshr.2008.14.1.009(Journal) (5392945-N) DOI: 10.20878/cshr.2008.14.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392950 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Kiok Song,13,4,92,2007,A Study on the Influence of Leadership of the Section Leader on Trust and Business Achievement in Hotels DOI: 10.20878/cshr.2007.13.4.007(Journal) (5392950-N) DOI: 10.20878/cshr.2007.13.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392951 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Kim mi jung,13,4,128,2007,A Survey on Intake of Vegetable Foods for Proper Dietary Habits in Middle School Students DOI: 10.20878/cshr.2007.13.4.010(Journal) (5392951-N) DOI: 10.20878/cshr.2007.13.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392948 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 유희정,13,4,80,2007,A Study on the Effect of Customer’s Awareness of the Food Service Industry’s Customer Reward Program Value onCustomer Loyalty DOI: 10.20878/cshr.2007.13.4.006(Journal) (5392948-N) DOI: 10.20878/cshr.2007.13.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392949 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 김은미,14,1,161,2008,Quality Characteristics and Shelf-life of Rice Noodles Prepared with Red Ginseng Powder DOI: 10.20878/cshr.2008.14.1.013(Journal) (5392949-N) DOI: 10.20878/cshr.2008.14.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392954 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,14,2,128,2008,Relationships among Brand Equity Components DOI: 10.20878/cshr.2008.14.2.010(Journal) (5392954-N) DOI: 10.20878/cshr.2008.14.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392955 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 안세길,13,4,151,2007,The Influence of Wage Satisfaction and Personnel Management Policy on the Hotel Employees' Organizational Commitment and Job Satisfaction DOI: 10.20878/cshr.2007.13.4.012(Journal) (5392955-N) DOI: 10.20878/cshr.2007.13.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392952 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Kim mi jung,13,4,138,2007,A Survey on the Food Preference of Middle School Students DOI: 10.20878/cshr.2007.13.4.011(Journal) (5392952-N) DOI: 10.20878/cshr.2007.13.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392953 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Tae-Hwan Yoon,14,2,293,2008,Developing the Jagalchi Marine Tour Complexes - Focusing on Foods - DOI: 10.20878/cshr.2008.14.2.023(Journal) (5392953-N) DOI: 10.20878/cshr.2008.14.2.023023023(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392958 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 김원모,13,4,178,2007,A Study on Antioxidant Activity of Bread with Waxy Black Rice Flour Added DOI: 10.20878/cshr.2007.13.4.014(Journal) (5392958-N) DOI: 10.20878/cshr.2007.13.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:27:44 ConfID: 5392959 CauseID: 1429347062 OtherID: 1404074829 JT: Culinary Science & Hospitality Research MD: 김은미,14,1,170,2008,Quality Characteristics of Noodles with Red Ginseng Powder Added DOI: 10.20878/cshr.2008.14.1.014(Journal) (5392959-N) DOI: 10.20878/cshr.2008.14.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392956 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,13,4,164,2007,The Influence of Service Quality of Company Employees on Satisfaction of Customers DOI: 10.20878/cshr.2007.13.4.013(Journal) (5392956-N) DOI: 10.20878/cshr.2007.13.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392957 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,14,2,170,2008,Measuring the Causal Relationships between Past Consumption, Health Belief, Subjective Norm, Attitude, Intention and Behavior and Purchase of Organic Foods DOI: 10.20878/cshr.2008.14.2.013(Journal) (5392957-N) DOI: 10.20878/cshr.2008.14.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392930 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,13,4,19,2007,A Study of effect activation one’s birthplace food at Busan area DOI: 10.20878/cshr.2007.13.4.002(Journal) (5392930-N) DOI: 10.20878/cshr.2007.13.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392931 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,13,3,137,2007,A Study of Branding Local Marine Products in Busan area DOI: 10.20878/cshr.2007.13.3.012(Journal) (5392931-N) DOI: 10.20878/cshr.2007.13.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392928 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 유경민,14,2,225,2008,Differences of Rack Rate, Transaction Rate and Acceptability Rate by Demographic Variable in Tourist Hotels DOI: 10.20878/cshr.2008.14.2.017(Journal) (5392928-N) DOI: 10.20878/cshr.2008.14.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392929 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 이광옥,13,4,1,2007,A Study on the Choice Properties of Restaurant Customer's Charicteristics DOI: 10.20878/cshr.2007.13.4.001(Journal) (5392929-N) DOI: 10.20878/cshr.2007.13.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392934 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 김영찬,13,4,31,2007,An Analysis on Brand Awareness in the Western style Franchise Family Restaurant DOI: 10.20878/cshr.2007.13.4.003(Journal) (5392934-N) DOI: 10.20878/cshr.2007.13.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392935 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 김정환,14,2,249,2008,A Study on the Knowledge, Attitudes and Practices of Food Safety in the Elementary School Students DOI: 10.20878/cshr.2008.14.2.019(Journal) (5392935-N) DOI: 10.20878/cshr.2008.14.2.019019019(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392932 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: 김기진,14,2,237,2008,A Study on the Cooks' Perception on the Education of Carving Decoration DOI: 10.20878/cshr.2008.14.2.018(Journal) (5392932-N) DOI: 10.20878/cshr.2008.14.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392933 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: LeeSooJin,13,3,199,2007,Effect of Natural Functional Mixture on the Descent of Blood Glucose Level in Streptozotocin-Induced Diabetic(type I) Rats(Ⅰ) DOI: 10.20878/cshr.2007.13.3.018(Journal) (5392933-N) DOI: 10.20878/cshr.2007.13.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392938 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 심영국,13,3,207,2007,A study of influence between the directions of career development and individual & organizational satisfaction DOI: 10.20878/cshr.2007.13.3.019(Journal) (5392938-N) DOI: 10.20878/cshr.2007.13.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392939 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: 최영준,13,3,308,2007,A Study of Professionalization of Cooks DOI: 10.20878/cshr.2007.13.3.026(Journal) (5392939-N) DOI: 10.20878/cshr.2007.13.3.026026026(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392936 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,14,2,262,2008,A Comparison of Cooks' Job Satisfaction in Luxury Hotels in Seoul and Busan DOI: 10.20878/cshr.2008.14.2.020(Journal) (5392936-N) DOI: 10.20878/cshr.2008.14.2.020020020(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392937 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: Jong-Heon Kang,13,4,57,2007,Measuring the Effects of Service Quality, Perceived Sacrifice, Food Price and Image on Value DOI: 10.20878/cshr.2007.13.4.004(Journal) (5392937-N) DOI: 10.20878/cshr.2007.13.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392942 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,13,3,263,2007,A Study on Kitchen Workers' Job Stress caused by Kitchen Facilities DOI: 10.20878/cshr.2007.13.3.023(Journal) (5392942-N) DOI: 10.20878/cshr.2007.13.3.023023023(Journal) ========================================================== Created: 2018-07-19 20:27:59 ConfID: 5392943 CauseID: 1429347063 OtherID: 1426619809 JT: Culinary Science & Hospitality Research MD: 김두라,13,4,67,2007,The Relationship between Personality Traits and Job Preference in Foodservice Industry DOI: 10.20878/cshr.2007.13.4.005(Journal) (5392943-N) DOI: 10.20878/cshr.2007.13.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:27:02 ConfID: 5392940 CauseID: 1429347053 OtherID: 1396904314 JT: Culinary Science & Hospitality Research MD: gwang In Byun,14,2,273,2008,Development of Granular Tea by Using Astringent Persimmon and Persimmon Leaves DOI: 10.20878/cshr.2008.14.2.021(Journal) (5392940-N) DOI: 10.20878/cshr.2008.14.2.021021021(Journal) ========================================================== Created: 2018-07-19 20:27:19 ConfID: 5392941 CauseID: 1429347055 OtherID: 1404074826 JT: Culinary Science & Hospitality Research MD: Somi kim,13,3,68,2007,A Study on the recipe standardization of Native Local Foods in Gijang Region -Myulchijigae, Galchijigae,Maejibjim- DOI: 10.20878/cshr.2007.13.3.007(Journal) (5392941-N) DOI: 10.20878/cshr.2007.13.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393106 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 김경환,15,4,131,2009,A Study on the Influence of Core Benefits and Situational Variation on Customer Satisfaction and Customer Loyalty for Hotel Restaurants DOI: 10.20878/cshr.2009.15.4.012(Journal) (5393106-N) DOI: 10.20878/cshr.2009.15.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393107 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 정효선,15,3,166,2009,A Study on the Effects of Corporate Association in Family Restaurants upon Customer's Company Evaluation - Focused on the Mediating Roles of Service Valuation - DOI: 10.20878/cshr.2009.15.3.013(Journal) (5393107-N) DOI: 10.20878/cshr.2009.15.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393104 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Kiyong Park,15,3,153,2009,A Study on Entrepreneurship and Its Effects on Corporate Performance in the Foodservice Industry DOI: 10.20878/cshr.2009.15.3.012(Journal) (5393104-N) DOI: 10.20878/cshr.2009.15.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393105 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 이윤정,15,4,115,2009,Permission Evaluation of the Price Hike of University Meal Service DOI: 10.20878/cshr.2009.15.4.011(Journal) (5393105-N) DOI: 10.20878/cshr.2009.15.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393110 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Kyehong Min,16,1,92,2010,The Effect of the Menu Quality of Hotel Italian Restaurants on Satisfaction and Revisit Intention DOI: 10.20878/cshr.2010.16.1.008(Journal) (5393110-N) DOI: 10.20878/cshr.2010.16.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393111 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 김재곤,15,4,144,2009,A Study on the Differences between the Perception of Service Quality and Satisfaction by the Cultural Capital of Food-Service Consumers DOI: 10.20878/cshr.2009.15.4.013(Journal) (5393111-N) DOI: 10.20878/cshr.2009.15.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393108 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 권용주,15,3,179,2009,The Prioritized Traits of Brand Association Initiating Consumers' Preference on Fine Dining Selection DOI: 10.20878/cshr.2009.15.3.014(Journal) (5393108-N) DOI: 10.20878/cshr.2009.15.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393109 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Keunjong Kim,16,1,78,2010,The Development Device of the Local Food Industry - Focusing on Local Food CEOs in Daejeon․Chungnam Province - DOI: 10.20878/cshr.2010.16.1.007(Journal) (5393109-N) DOI: 10.20878/cshr.2010.16.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393114 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 이성희,15,3,197,2009,A Study on the Effects of Perception of Physical Environment in Restaurants on Psychological Reaction and Consumers' Attitudes - Focused on Tabletops by Design - DOI: 10.20878/cshr.2009.15.3.015(Journal) (5393114-N) DOI: 10.20878/cshr.2009.15.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393115 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 조정은,15,4,159,2009,A Study on the Consumer Perception of Geographical Indications for Agricultural and Processed Products DOI: 10.20878/cshr.2009.15.4.014(Journal) (5393115-N) DOI: 10.20878/cshr.2009.15.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393112 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 안기정,16,1,104,2010,Quality Characteristics of Sulgidduk Added by Different Amount of Bamboo Leaf Flour DOI: 10.20878/cshr.2010.16.1.009(Journal) (5393112-N) DOI: 10.20878/cshr.2010.16.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393113 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 정효선,16,1,112,2010,The Effect of Employees' Physical Attractiveness in Foodservice Companies on Interpersonal Relationship, Job Satisfaction and Organizational Citizenship Behavior - Focused on the Moderating Roles of Gender and Company Types - DOI: 10.20878/cshr.2010.16.1.010(Journal) (5393113-N) DOI: 10.20878/cshr.2010.16.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393118 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 양만규,16,2,1,2010,Evaluation and Analysis on the Image Decision Factors of Food Service Industry - Focused on Jeonju Local Food Service Industry - DOI: 10.20878/cshr.2010.16.2.001(Journal) (5393118-N) DOI: 10.20878/cshr.2010.16.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393119 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 안기정,16,1,127,2010,Quality Characteristics of Sulgidduk Prepared with Amount of Purple Sweet-Potato Powder DOI: 10.20878/cshr.2010.16.1.011(Journal) (5393119-N) DOI: 10.20878/cshr.2010.16.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393116 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 강태구,15,3,213,2009,A Study on the Quality Characteristics of Fish Stock by Additions of White Wine DOI: 10.20878/cshr.2009.15.3.016(Journal) (5393116-N) DOI: 10.20878/cshr.2009.15.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393117 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,15,3,225,2009,The Study on the Relationships between Dining-out Activities, Eating Habits, and the Frequency of Fast Food Intake and Obesity among the University Students in the Busan Area DOI: 10.20878/cshr.2009.15.3.017(Journal) (5393117-N) DOI: 10.20878/cshr.2009.15.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393090 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 김기진,15,2,322,2009,A Study on the Formation of Customer Satisfaction, Revisit Intention and Word-of-Mouth for the Korean Restaurants in Jeonju City Using DINESERV DOI: 10.20878/cshr.2009.15.2.025(Journal) (5393090-N) DOI: 10.20878/cshr.2009.15.2.025025025(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393091 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 이승미,15,3,112,2009,Research on Consumer Awareness Due to Origin Declaration of Beef in General Restaurant DOI: 10.20878/cshr.2009.15.3.009(Journal) (5393091-N) DOI: 10.20878/cshr.2009.15.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393088 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 최석현,15,2,309,2009,Quality Characteristics of Cookies Prepared with Angelica gigas Nakai Powder DOI: 10.20878/cshr.2009.15.2.024(Journal) (5393088-N) DOI: 10.20878/cshr.2009.15.2.024024024(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393089 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 지현정,15,4,56,2009,A Survey on Preference and Intake of Kimchi for Elementary School Meal Service DOI: 10.20878/cshr.2009.15.4.007(Journal) (5393089-N) DOI: 10.20878/cshr.2009.15.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393094 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 최기철,15,4,73,2009,Quality and Sensory Characteristics of Gochujang Added with Coriander(Coriandrum sativum L.) DOI: 10.20878/cshr.2009.15.4.008(Journal) (5393094-N) DOI: 10.20878/cshr.2009.15.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393095 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,15,2,338,2009,A Study on the Perception and Satisfaction with School Food Service among High School Students in the Busan and Kyungnam Area DOI: 10.20878/cshr.2009.15.2.026(Journal) (5393095-N) DOI: 10.20878/cshr.2009.15.2.026026026(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393092 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 김충호,15,3,128,2009,Antioxidant Activity and Quality Characteristics of Artemisia sp. with Different Heat Treatments DOI: 10.20878/cshr.2009.15.3.010(Journal) (5393092-N) DOI: 10.20878/cshr.2009.15.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393093 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 김성국,16,1,1,2010,Quality Characteristics of Brown Sauce with Different Amounts and Preparation Methods of Artemisia princeps DOI: 10.20878/cshr.2010.16.1.001(Journal) (5393093-N) DOI: 10.20878/cshr.2010.16.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393098 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 유풍,16,1,24,2010,The Effects of Selection Attributes on Customer Satisfaction - The Case of Korean-themed Restaurants in Shenyang, China - DOI: 10.20878/cshr.2010.16.1.003(Journal) (5393098-N) DOI: 10.20878/cshr.2010.16.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393099 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Youngsub Oh,15,3,139,2009,The Influence of Transformational Leadership on Job Satisfaction and Customer Orientation in Hotel F&B Employees DOI: 10.20878/cshr.2009.15.3.011(Journal) (5393099-N) DOI: 10.20878/cshr.2009.15.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393096 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 허수진,16,1,13,2010,Physical Properties and Sensory Evaluation of Muffins with Trehalose DOI: 10.20878/cshr.2010.16.1.002(Journal) (5393096-N) DOI: 10.20878/cshr.2010.16.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393097 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 신경은,15,4,86,2009,Quality Characteristics of Tarakjuk added with Ginseng(Panax ginseng C. A. Meyer) DOI: 10.20878/cshr.2009.15.4.009(Journal) (5393097-N) DOI: 10.20878/cshr.2009.15.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393102 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 이인성,16,1,50,2010,Effect of Satisfaction with the Curriculum on Career Decisions among the Students Majoring in Korean Food DOI: 10.20878/cshr.2010.16.1.005(Journal) (5393102-N) DOI: 10.20878/cshr.2010.16.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393103 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 김지은,16,1,61,2010,The Impact of Servant Leadership Mediated through Self Leadership on Job Attitude - Centered on Hotel Restaurant Employees - DOI: 10.20878/cshr.2010.16.1.006(Journal) (5393103-N) DOI: 10.20878/cshr.2010.16.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393100 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 한철용,15,4,99,2009,The Effects of Cooking Temperature and Time on Gel Property of Surimi-like Material from Porcine semimembranosus Muscle DOI: 10.20878/cshr.2009.15.4.010(Journal) (5393100-N) DOI: 10.20878/cshr.2009.15.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393101 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 김동석,16,1,38,2010,Quality Characteristics of Pork-rib Sauce in Family Restaurants DOI: 10.20878/cshr.2010.16.1.004(Journal) (5393101-N) DOI: 10.20878/cshr.2010.16.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393138 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Kim, Sang-Ho,15,4,227,2009,A Multiple-Item Scale for Measuring Food Service Quality- An Application of the Hierarchical Service Quality Approach - DOI: 10.20878/cshr.2009.15.4.019(Journal) (5393138-N) DOI: 10.20878/cshr.2009.15.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393139 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Song, Kyong-Suk,15,3,324,2009,A Study on the Effect of Risk Communication on Consumers' Psychological Response and Attitude in the Foodservice Industry DOI: 10.20878/cshr.2009.15.3.025(Journal) (5393139-N) DOI: 10.20878/cshr.2009.15.3.025025025(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393136 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 김희기,16,2,64,2010,Research on Relationships between Justice Perception of a Restaurant and Customer Emotion, Recovery Satisfaction, and Intention of Behavior DOI: 10.20878/cshr.2010.16.2.005(Journal) (5393136-N) DOI: 10.20878/cshr.2010.16.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393137 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 조우제,15,3,307,2009,Influence of Different Perspectives about Well-being Trend LOHAS on the Menu Selecting Behavior of Diners-out DOI: 10.20878/cshr.2009.15.3.024(Journal) (5393137-N) DOI: 10.20878/cshr.2009.15.3.024024024(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393142 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 임현철,16,3,14,2010,The Effect of Lifestyle, Service and Quality of Bakery Products on Purchasing Intention DOI: 10.20878/cshr.2010.16.3.002(Journal) (5393142-N) DOI: 10.20878/cshr.2010.16.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393143 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 조우제,15,3,344,2009,Research on Structural Relationship between the Relational Benefits Provided by Casual Dining Restaurants and Customer Satisfaction and Long-term Relationship Orientation DOI: 10.20878/cshr.2009.15.3.026(Journal) (5393143-N) DOI: 10.20878/cshr.2009.15.3.026026026(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393140 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 강혜정,16,2,77,2010,A Study on Importance-Performance of Wellbeing Fusion Menu using IPA DOI: 10.20878/cshr.2010.16.2.006(Journal) (5393140-N) DOI: 10.20878/cshr.2010.16.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393141 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 박기홍,16,1,165,2010,A Study on the Influence of Physical Surroundings of Restaurants in Local Specialities Food Town on Customer Emotional Responses and Satisfaction DOI: 10.20878/cshr.2010.16.1.014(Journal) (5393141-N) DOI: 10.20878/cshr.2010.16.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393146 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 박진희,16,1,180,2010,Changes in the Quality Characteristics of Mung Bean Starch Jelly with White Lotus(Nelumbo nucifera) Root Powder Added DOI: 10.20878/cshr.2010.16.1.015(Journal) (5393146-N) DOI: 10.20878/cshr.2010.16.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393147 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 정효선,15,3,356,2009,Research Trends in the Service Quality of Korean Restaurants - Centering on the Researches in Academic Journals from 2000 to 2008 - DOI: 10.20878/cshr.2009.15.3.027(Journal) (5393147-N) DOI: 10.20878/cshr.2009.15.3.027027027(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393144 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 김지은,16,3,32,2010,Relationship between Food Tourism and Tourists' Characteristic Concepts; Food Neophobia, Variety-seeking Tendency, Hedonic Consumption, and Identity Affirmation DOI: 10.20878/cshr.2010.16.3.003(Journal) (5393144-N) DOI: 10.20878/cshr.2010.16.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393145 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 최성웅,16,2,96,2010,Effect of Health-Orientated Menu for Restaurant Customers on LOHAS, Herbal Food, and Customer Satisfaction DOI: 10.20878/cshr.2010.16.2.007(Journal) (5393145-N) DOI: 10.20878/cshr.2010.16.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393150 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Kiok Song,16,1,191,2010,A Study on the Effect of Hotel Corporate Culture on Service Quality and Organizational Output DOI: 10.20878/cshr.2010.16.1.016(Journal) (5393150-N) DOI: 10.20878/cshr.2010.16.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393151 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 안현애,16,3,51,2010,A Study on the Effect of Perceived Risk in Choosing a Korean Restaurant on Customer Behavior - Based on Chinese Students Studying in Korea - DOI: 10.20878/cshr.2010.16.3.004(Journal) (5393151-N) DOI: 10.20878/cshr.2010.16.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393148 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 권용우,15,4,245,2009,A Study on Job Satisfaction and Turnover Intention of Cuisine Employees in the Hotel and Food Service Industry - Focusing on the Cuisine Employees in the Daegu City - DOI: 10.20878/cshr.2009.15.4.020(Journal) (5393148-N) DOI: 10.20878/cshr.2009.15.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393149 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,16,2,110,2010,The Influence of Failures in a Mileage Program on Consumers' Negative Emotions and Behavior DOI: 10.20878/cshr.2010.16.2.008(Journal) (5393149-N) DOI: 10.20878/cshr.2010.16.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393122 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 정기진,15,3,248,2009,Effects of Food Selection Attribute on Post-purchase Consumer Behavior in Big Discount Stores DOI: 10.20878/cshr.2009.15.3.019(Journal) (5393122-N) DOI: 10.20878/cshr.2009.15.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393123 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 전유명,16,1,137,2010,A Study on the Interest and Satisfaction of Parents on the Effects of Cooking Programs for Children according to the Types of Educational Institutions DOI: 10.20878/cshr.2010.16.1.012(Journal) (5393123-N) DOI: 10.20878/cshr.2010.16.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393120 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 송청락,15,3,236,2009,The Quality Characteristics of Teriyaki Sauces according to the Boiling Time DOI: 10.20878/cshr.2009.15.3.018(Journal) (5393120-N) DOI: 10.20878/cshr.2009.15.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393121 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 전현모,15,4,172,2009,A Study on the Importance of Physical Environment and Customer Satisfaction by Fine Dining Restaurant Use Behavior DOI: 10.20878/cshr.2009.15.4.015(Journal) (5393121-N) DOI: 10.20878/cshr.2009.15.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393126 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Kyehong Min,15,3,271,2009,A Study on the Education Programs for Employees in Coffee Restaurants from the Employers' Viewpoint DOI: 10.20878/cshr.2009.15.3.021(Journal) (5393126-N) DOI: 10.20878/cshr.2009.15.3.021021021(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393127 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Jaekon Lee,15,4,187,2009,Measuring the Effects of Value, Customer Satisfaction and Loyalty on Tourists' Behavioral Intention for Restaurants in Icheon Area DOI: 10.20878/cshr.2009.15.4.016(Journal) (5393127-N) DOI: 10.20878/cshr.2009.15.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393124 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 최봉순,15,3,262,2009,Quality Characteristics of Sanghwabyung with Wheat Germ DOI: 10.20878/cshr.2009.15.3.020(Journal) (5393124-N) DOI: 10.20878/cshr.2009.15.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393125 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 박지수,16,2,15,2010,The Effect of Seriousness and Controllability of Service Failure on Perceived Fairness, Reliability, Satisfaction and Loyalty of Customers- Focused on the Use of Korean Restaurants by Inbound Japanese Tourists - DOI: 10.20878/cshr.2010.16.2.002(Journal) (5393125-N) DOI: 10.20878/cshr.2010.16.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393130 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Sangtae Kim,16,1,152,2010,A Study on the Effect of Menu Quality on Customer Value and Customer Satisfaction - Focused on Seafood Buffet Restaurant - DOI: 10.20878/cshr.2010.16.1.013(Journal) (5393130-N) DOI: 10.20878/cshr.2010.16.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393131 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 성연,16,3,1,2010,The Effects of the Food Service Event Users’ Perceived Risk on Attitude and Behavior DOI: 10.20878/cshr.2010.16.3.001(Journal) (5393131-N) DOI: 10.20878/cshr.2010.16.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393128 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 김은미,15,3,284,2009,Comparison of Physiochemical Composition and Antioxidative Activity of Korean and Chinese Cirsium japonicum DOI: 10.20878/cshr.2009.15.3.022(Journal) (5393128-N) DOI: 10.20878/cshr.2009.15.3.022022022(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393129 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: choi young joon,15,4,200,2009,An Exploratory Study on the Development of Training Programs for Hotel Sommeliers DOI: 10.20878/cshr.2009.15.4.017(Journal) (5393129-N) DOI: 10.20878/cshr.2009.15.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393134 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Yukyeong Chong,15,4,212,2009,A Study on the Correlation between Financial Ratio and Operating Performance Considering the Characteristics of Foodservice Companies DOI: 10.20878/cshr.2009.15.4.018(Journal) (5393134-N) DOI: 10.20878/cshr.2009.15.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393135 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 이상정,16,2,49,2010,A Study that Target Amount of Standardization by Menu Management Effect on the Job Efficiency DOI: 10.20878/cshr.2010.16.2.004(Journal) (5393135-N) DOI: 10.20878/cshr.2010.16.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393132 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,15,3,294,2009,The Effect of the Service Quality of Family Restaurants on Selection Attribute, Revisit Intention, and Customers Satisfaction DOI: 10.20878/cshr.2009.15.3.023(Journal) (5393132-N) DOI: 10.20878/cshr.2009.15.3.023023023(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393133 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 최은주,16,2,31,2010,A Study on the Influence of Consumers Functional Recognition on Their Switching Behaviors, using Food Providers' Web Sites DOI: 10.20878/cshr.2010.16.2.003(Journal) (5393133-N) DOI: 10.20878/cshr.2010.16.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393042 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 안세길,15,2,31,2009,An Investigation of the Effects of Perception and Experience of Internship Training on Job Pursuit Intentions - Focusing on the Hotel & Tourism Colleges of J University in Jeonbuk and C University in Chungnam - DOI: 10.20878/cshr.2009.15.2.003(Journal) (5393042-N) DOI: 10.20878/cshr.2009.15.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393043 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 김영중,15,2,45,2009,A Study on the Service Quality of Serviced Residence according to Consumers' Characteristics DOI: 10.20878/cshr.2009.15.2.004(Journal) (5393043-N) DOI: 10.20878/cshr.2009.15.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393040 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: Dong Hyun Ha,15,2,17,2009,Awareness and Knowledge on Korean Traditional Food among the Residents in Gyeongju & Pohang Area DOI: 10.20878/cshr.2009.15.2.002(Journal) (5393040-N) DOI: 10.20878/cshr.2009.15.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393041 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: kimjuyeon,15,1,271,2009,The Influence of Service Elements on Customers' Emotion and Loyalty - Focused on Specialty Coffee Shop Customers - DOI: 10.20878/cshr.2009.15.1.023(Journal) (5393041-N) DOI: 10.20878/cshr.2009.15.1.023023023(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393046 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 조성호,14,4,368,2008,The Effect of Transformational Leadership on the Efficacy and Organizational Citizenship Behavior of Hotel Convention Employees DOI: 10.20878/cshr.2008.14.4.029(Journal) (5393046-N) DOI: 10.20878/cshr.2008.14.4.029029029(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393047 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 박기홍,15,2,70,2009,A Study on the Relationship between Perceived Value and Customer Response Regarding Service and Food Quality at Five-Star Hotel Restaurants DOI: 10.20878/cshr.2009.15.2.006(Journal) (5393047-N) DOI: 10.20878/cshr.2009.15.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393044 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Um Yonhg-ho,14,4,357,2008,A Study on the Job Satisfaction and Organization Commitment of Employees according to the School Food Service Environments DOI: 10.20878/cshr.2008.14.4.028(Journal) (5393044-N) DOI: 10.20878/cshr.2008.14.4.028028028(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393045 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 김정선,15,2,57,2009,Making Fish Paste with Yam(Dioscorea japonica Thumb) Powder and Its Characteristics DOI: 10.20878/cshr.2009.15.2.005(Journal) (5393045-N) DOI: 10.20878/cshr.2009.15.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393050 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 최수근,15,2,84,2009,Sensory and Mechanical Characteristics of Fish Patties according to the Addition of Soybean Powder DOI: 10.20878/cshr.2009.15.2.007(Journal) (5393050-N) DOI: 10.20878/cshr.2009.15.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393051 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 최영심,15,1,287,2009,A Study on University Students' Coffee Shop Use in the Seoul Area DOI: 10.20878/cshr.2009.15.1.024(Journal) (5393051-N) DOI: 10.20878/cshr.2009.15.1.024024024(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393048 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 최영심,14,4,385,2008,The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread DOI: 10.20878/cshr.2008.14.4.030(Journal) (5393048-N) DOI: 10.20878/cshr.2008.14.4.030030030(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393049 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Yeonjung-Lee,14,4,398,2008,The Influence of Restaurant Atmosphere on Its Image and Customer Emotions and Behavior DOI: 10.20878/cshr.2008.14.4.031(Journal) (5393049-N) DOI: 10.20878/cshr.2008.14.4.031031031(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393054 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 제갈윤희,15,2,108,2009,A Study on Teenagers' Selection Attribute and Satisfaction of Fast Food Menu DOI: 10.20878/cshr.2009.15.2.009(Journal) (5393054-N) DOI: 10.20878/cshr.2009.15.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393055 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 유택용,14,4,415,2008,The Effect of Organization Culture and Leadership on Competitive Advantage in Food Service Companies DOI: 10.20878/cshr.2008.14.4.032(Journal) (5393055-N) DOI: 10.20878/cshr.2008.14.4.032032032(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393052 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 안학영,15,2,93,2009,A Study on the Customer Behavior and Recognition of Jeju Regional Cuisine - Focusing on Customer Satisfaction, Revisit Intention, and Word of Mouth among the Tourists in Jeju - DOI: 10.20878/cshr.2009.15.2.008(Journal) (5393052-N) DOI: 10.20878/cshr.2009.15.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393053 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: suktae oh,15,1,296,2009,A Study on Shoes for Culinarian use in the Kitchen Environment DOI: 10.20878/cshr.2009.15.1.025(Journal) (5393053-N) DOI: 10.20878/cshr.2009.15.1.025025025(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393026 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: Yongbum Cho,15,1,181,2009,A Study on the Recognition of Traditional Wedding Food among Women in Busan Area DOI: 10.20878/cshr.2009.15.1.016(Journal) (5393026-N) DOI: 10.20878/cshr.2009.15.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393027 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 이장우,15,1,191,2009,A Study on the Hotel Employees' Perception on Tips DOI: 10.20878/cshr.2009.15.1.017(Journal) (5393027-N) DOI: 10.20878/cshr.2009.15.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393024 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,14,4,257,2008,The Effect of Lifestyle Patterns on Decision Making Process for Foodservice Purchase DOI: 10.20878/cshr.2008.14.4.020(Journal) (5393024-N) DOI: 10.20878/cshr.2008.14.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393025 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Daesung Chang,14,4,269,2008,A Study on the Effects of Service Quality of Korean Tofu Restaurants on Customer Satisfaction and Loyalty - Focused on Seoul and Gyeonggi Area - DOI: 10.20878/cshr.2008.14.4.021(Journal) (5393025-N) DOI: 10.20878/cshr.2008.14.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393030 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 최영심,15,1,202,2009,Physicochemical Characteristics and Cookie Potentialities of Korean Wheat Cultivars DOI: 10.20878/cshr.2009.15.1.018(Journal) (5393030-N) DOI: 10.20878/cshr.2009.15.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393031 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 안광열,14,4,306,2008,The effect of the Job Satisfaction and Job Training of Family Restaurant Employees on Service Quality DOI: 10.20878/cshr.2008.14.4.024(Journal) (5393031-N) DOI: 10.20878/cshr.2008.14.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393028 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김동석,14,4,283,2008,The Mineral Contents of Chicken Stock according to Salt Contents - Using a High-Pressure Extraction Cooking - DOI: 10.20878/cshr.2008.14.4.022(Journal) (5393028-N) DOI: 10.20878/cshr.2008.14.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393029 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 양승용,14,4,292,2008,A Study on the Relationships among the Leadership of Hotel Managers, Organizational Culture, and Business Performance DOI: 10.20878/cshr.2008.14.4.023(Journal) (5393029-N) DOI: 10.20878/cshr.2008.14.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393034 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: Youngsub Oh,15,1,225,2009,A Study on the Effect of LOHAS Trends on Healthy Menu and Healthful Dietary Behavior DOI: 10.20878/cshr.2009.15.1.020(Journal) (5393034-N) DOI: 10.20878/cshr.2009.15.1.020020020(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393035 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Duckhee Kim,14,4,329,2008,Quality Characteristics of Yakbab Prepared with Jujube(Zizyphus jujuba Mill. cv. Dongzao) Paste DOI: 10.20878/cshr.2008.14.4.026(Journal) (5393035-N) DOI: 10.20878/cshr.2008.14.4.026026026(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393032 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 손영진,15,1,209,2009,A Study of Well-Being Affect on Consumer Behavior and Restaurant Choose Attributes DOI: 10.20878/cshr.2009.15.1.019(Journal) (5393032-N) DOI: 10.20878/cshr.2009.15.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393033 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Byunggil Chun,14,4,317,2008,A Comparative Study on the Job Requirements and Curricula for Food Coordinators and Food Stylists DOI: 10.20878/cshr.2008.14.4.025(Journal) (5393033-N) DOI: 10.20878/cshr.2008.14.4.025025025(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393038 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 한경수,15,2,1,2009,Necessity Evaluation about the Outside Dining Room Accommodation to the University Meal Service DOI: 10.20878/cshr.2009.15.2.001(Journal) (5393038-N) DOI: 10.20878/cshr.2009.15.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:29:35 ConfID: 5393039 CauseID: 1429347083 OtherID: 1404074840 JT: Culinary Science & Hospitality Research MD: 김기진,15,1,254,2009,A Study on Trust in U.S., Antinomic Acceptance toward U.S. Beef and Changes in the Amount of Beef Consumption DOI: 10.20878/cshr.2009.15.1.022(Journal) (5393039-N) DOI: 10.20878/cshr.2009.15.1.022022022(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393036 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 채현석,14,4,339,2008,The Effect of Shift Work and the Open Kitchen System on Job Satisfaction and Job Stress DOI: 10.20878/cshr.2008.14.4.027(Journal) (5393036-N) DOI: 10.20878/cshr.2008.14.4.027027027(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393074 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Aeson Om,15,4,1,2009,Assessment of the Level of Microbial Contamination in Jinmichae DOI: 10.20878/cshr.2009.15.4.001(Journal) (5393074-N) DOI: 10.20878/cshr.2009.15.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393075 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 안선정,15,2,243,2009,Development of Quality Assessment Tools and Application Plans for Interior Space and Foodservice in Italian Restaurants DOI: 10.20878/cshr.2009.15.2.019(Journal) (5393075-N) DOI: 10.20878/cshr.2009.15.2.019019019(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393072 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: Keunjong Kim,15,2,219,2009,A Study on the Success Factors of the Foodservice Franchise Business DOI: 10.20878/cshr.2009.15.2.017(Journal) (5393072-N) DOI: 10.20878/cshr.2009.15.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393073 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 조성호,15,2,231,2009,Study on Forecasting Hotel Banquet Revenue by Utilizing ARIMA Model DOI: 10.20878/cshr.2009.15.2.018(Journal) (5393073-N) DOI: 10.20878/cshr.2009.15.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393078 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 어금희,15,2,268,2009,A Study on Restaurant Workers' Knowledge about Food Hygiene and Safety DOI: 10.20878/cshr.2009.15.2.021(Journal) (5393078-N) DOI: 10.20878/cshr.2009.15.2.021021021(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393079 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,15,4,9,2009,An Analysis Microbiological Contamination on the Facilities and Utilities of Japanese Restaurants DOI: 10.20878/cshr.2009.15.4.002(Journal) (5393079-N) DOI: 10.20878/cshr.2009.15.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393076 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 나태균,15,2,255,2009,The Importance-Performance Analysis(IPA) of the Laboratory Facilities for the Practical Education of Culinary Arts Majors in the Continuity of Educational Experiences - Focusing on the Y University in Chung-Buk Province - DOI: 10.20878/cshr.2009.15.2.020(Journal) (5393076-N) DOI: 10.20878/cshr.2009.15.2.020020020(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393077 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 강병남,15,3,69,2009,The Effect of Hotel Employees' Transformational and Transactional Leadership on Trust and Organizational Effectiveness DOI: 10.20878/cshr.2009.15.3.006(Journal) (5393077-N) DOI: 10.20878/cshr.2009.15.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393082 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Hyuksoo Oh,15,4,18,2009,Cooking Potentiality for Japanese Dishes using Domestic Citrus sudachi DOI: 10.20878/cshr.2009.15.4.003(Journal) (5393082-N) DOI: 10.20878/cshr.2009.15.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393083 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 최영심,15,4,28,2009,Quality and Sensory Characteristics of Soybean Dasik by Additions of Dioscorea japonica Flour DOI: 10.20878/cshr.2009.15.4.004(Journal) (5393083-N) DOI: 10.20878/cshr.2009.15.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393080 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 이유리,15,2,282,2009,A Study on the Difference in the Importance of Spatial Presentation and Food among Potential Customers of a Party by Patterns of Eating Lifestyle DOI: 10.20878/cshr.2009.15.2.022(Journal) (5393080-N) DOI: 10.20878/cshr.2009.15.2.022022022(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393081 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 오현정,15,2,298,2009,Quality Characteristics of Jeju Traditional Doenjang DOI: 10.20878/cshr.2009.15.2.023(Journal) (5393081-N) DOI: 10.20878/cshr.2009.15.2.023023023(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393086 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: kyongtae park,15,4,47,2009,Development of Gochujang Sauce added Concentrated Pomegranate Juice DOI: 10.20878/cshr.2009.15.4.006(Journal) (5393086-N) DOI: 10.20878/cshr.2009.15.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393087 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 정승훈,15,3,94,2009,The Effect of the Uniformity of Franchisee Service Quality on Customer Satisfaction and Behavioral Intention in Korean Franchise Restaurants DOI: 10.20878/cshr.2009.15.3.008(Journal) (5393087-N) DOI: 10.20878/cshr.2009.15.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393084 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 안혜령,15,4,37,2009,A Study on the Properties of Sourdough Starters Using Korean Wheat DOI: 10.20878/cshr.2009.15.4.005(Journal) (5393084-N) DOI: 10.20878/cshr.2009.15.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393085 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 지현정,15,3,83,2009,Physicochemical Characteristics and Preference of Kimchi Provided to the Elementary School Foodservice in the Seongnam Area DOI: 10.20878/cshr.2009.15.3.007(Journal) (5393085-N) DOI: 10.20878/cshr.2009.15.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393058 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,15,2,136,2009,The Effects of Failed Services on Customer's Negative Emotions and Behavior in the Restaurant Business DOI: 10.20878/cshr.2009.15.2.011(Journal) (5393058-N) DOI: 10.20878/cshr.2009.15.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393059 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 이미숙,15,3,1,2009,The Effect of the Recognition of Educational Training for Hotel Employees on Internalization and Job Commitment DOI: 10.20878/cshr.2009.15.3.001(Journal) (5393059-N) DOI: 10.20878/cshr.2009.15.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393056 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 전현모,15,2,121,2009,A Study on Wine Selection Attributes by Wine Use Behavior - Focused on Wine Retail Shop Customers - DOI: 10.20878/cshr.2009.15.2.010(Journal) (5393056-N) DOI: 10.20878/cshr.2009.15.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393057 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: Hokeun Yeo,14,4,427,2008,The Effect of Seniors' Transformational Leadership on the Empowerment and Commitment of Employees in the Hospitality Industry DOI: 10.20878/cshr.2008.14.4.033(Journal) (5393057-N) DOI: 10.20878/cshr.2008.14.4.033033033(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393062 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 강병남,15,2,161,2009,The Effects of Service Quality on Customer Satisfaction and Loyalty of Hotel Buffet Restaurants' Customer at Special 1st Grade Hotels DOI: 10.20878/cshr.2009.15.2.013(Journal) (5393062-N) DOI: 10.20878/cshr.2009.15.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393063 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 김기철,15,2,173,2009,A Study on the Importance and Performance of the Display of Dining Space for Hotel Banquets DOI: 10.20878/cshr.2009.15.2.014(Journal) (5393063-N) DOI: 10.20878/cshr.2009.15.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393060 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 김정선,14,4,441,2008,A Study on the Consumers' Recognition, Preference and Use of Yams and Yam Products - Focused on Consumers in Daegu Area and Andong Area - DOI: 10.20878/cshr.2008.14.4.034(Journal) (5393060-N) DOI: 10.20878/cshr.2008.14.4.034034034(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393061 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 김동석,15,2,150,2009,Physiological and Sensory Characteristics of Demi-glace Sauce with Roux DOI: 10.20878/cshr.2009.15.2.012(Journal) (5393061-N) DOI: 10.20878/cshr.2009.15.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393066 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 유경아,15,3,29,2009,Tableware Coordination and Garnish Decoration for Restaurant Space Design DOI: 10.20878/cshr.2009.15.3.003(Journal) (5393066-N) DOI: 10.20878/cshr.2009.15.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393067 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: 진영재,15,2,188,2009,A Structural Analysis on Composite Factors, Visitors' Evaluation and Intent of Revisits in a Food Festival - The Case of the 15th Namdo Food Festival in South Korea - DOI: 10.20878/cshr.2009.15.2.015(Journal) (5393067-N) DOI: 10.20878/cshr.2009.15.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393064 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 이인성,15,3,15,2009,Influence of a Choice Attribute of Hotel Banquet Event Menu on Customer Satisfaction - Focusing on the P Hotel - DOI: 10.20878/cshr.2009.15.3.002(Journal) (5393064-N) DOI: 10.20878/cshr.2009.15.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393065 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: 문영일,14,4,456,2008,A Study on the Effects of Service Quality by Restaurant Locations on Customer Satisfaction and Revisiting Intention - Focusing on Wonhalmoney Bossam - DOI: 10.20878/cshr.2008.14.4.035(Journal) (5393065-N) DOI: 10.20878/cshr.2008.14.4.035035035(Journal) ========================================================== Created: 2018-07-19 20:30:11 ConfID: 5393070 CauseID: 1429347097 OtherID: 1406449047 JT: Culinary Science & Hospitality Research MD: Kyehong Min,15,2,205,2009,The Effects of the Service Quality of Food and Beverage Section at Hotels on Organization Value and Work Performance DOI: 10.20878/cshr.2009.15.2.016(Journal) (5393070-N) DOI: 10.20878/cshr.2009.15.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393071 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: Jungheon Nam,15,3,54,2009,The Effect of Relationship Learning on Recontracting Intention in the Foodservice Franchise Industry DOI: 10.20878/cshr.2009.15.3.005(Journal) (5393071-N) DOI: 10.20878/cshr.2009.15.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:29:01 ConfID: 5393068 CauseID: 1429347074 OtherID: 1404074837 JT: Culinary Science & Hospitality Research MD: kimjuyeon,14,4,469,2008,Market Segmentation and Satisfaction according to the Motives of Food Festival Attendants - Focusing on the Case of Seoul Food Festival - DOI: 10.20878/cshr.2008.14.4.036(Journal) (5393068-N) DOI: 10.20878/cshr.2008.14.4.036036036(Journal) ========================================================== Created: 2018-07-19 20:30:57 ConfID: 5393069 CauseID: 1429347197 OtherID: 1404074853 JT: Culinary Science & Hospitality Research MD: 최순희,15,3,42,2009,A Study on the Structural Relations among Well-being, Selection Attribute, Customer Satisfaction, Customer Loyalty for Korean Traditional Pastry DOI: 10.20878/cshr.2009.15.3.004(Journal) (5393069-N) DOI: 10.20878/cshr.2009.15.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393234 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 고기철,16,5,149,2010,The Effect of Teamwork by Servant Leadership on Job Satisfaction DOI: 10.20878/cshr.2010.16.5.012(Journal) (5393234-N) DOI: 10.20878/cshr.2010.16.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393235 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 박현실,16,3,259,2010,Quality Characteristics of Sulgidduk by the Addition of Jerusalem Artichoke(Helianthus tuberosus L.) Powder DOI: 10.20878/cshr.2010.16.3.018(Journal) (5393235-N) DOI: 10.20878/cshr.2010.16.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393232 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: Um Yonhg-ho,16,3,237,2010,A Study on Actual Sanitary Management Conditions and Education Plan of School Foodservice Employees DOI: 10.20878/cshr.2010.16.3.016(Journal) (5393232-N) DOI: 10.20878/cshr.2010.16.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393233 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 박경심,16,3,250,2010,The Quality Characteristics of Sulgidduk added with Cheongkukjang Powder DOI: 10.20878/cshr.2010.16.3.017(Journal) (5393233-N) DOI: 10.20878/cshr.2010.16.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393238 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 지옥화,16,4,238,2010,Quality and Sensory Characteristics of Soybean Dasiks by Adding Platycodon grandiflorum(Jacq.) A. DC. Flour Powder DOI: 10.20878/cshr.2010.16.4.019(Journal) (5393238-N) DOI: 10.20878/cshr.2010.16.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393239 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 장혁래,16,5,164,2010,Correlation between Servicescape and Motivation to Eat Out for Herbal Food DOI: 10.20878/cshr.2010.16.5.013(Journal) (5393239-N) DOI: 10.20878/cshr.2010.16.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393236 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: kyongtae park,16,4,230,2010,Quality Characteristics of Cream Soup Added with Pomegranate Cortex Powder DOI: 10.20878/cshr.2010.16.4.018(Journal) (5393236-N) DOI: 10.20878/cshr.2010.16.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393237 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 데브자니,17,1,156,2011,Testing the Moderating effect of Coupon Types on Perceived Price, Consumption Emotions, Customer Satisfaction and Revisit Intention in Quick Service Restaurants DOI: 10.20878/cshr.2011.17.1.011(Journal) (5393237-N) DOI: 10.20878/cshr.2011.17.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393242 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 남정석,16,4,247,2010,Quality and Sensory Characteristics of Bulgogi Sauce with Various Amount of Omija Extract Juice DOI: 10.20878/cshr.2010.16.4.020(Journal) (5393242-N) DOI: 10.20878/cshr.2010.16.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393243 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 주형욱,16,4,260,2010,Quality Characteristics of Bread Added with Black Garlic Powder DOI: 10.20878/cshr.2010.16.4.021(Journal) (5393243-N) DOI: 10.20878/cshr.2010.16.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393240 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,16,3,268,2010,Quality and Sensory Characteristics of Gochujang Sauce by Degree of Hot Taste DOI: 10.20878/cshr.2010.16.3.019(Journal) (5393240-N) DOI: 10.20878/cshr.2010.16.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393241 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 이창국,17,2,35,2011,A Study on Influence of Service Quality on Customer Satisfaction and Customer Loyalty- Based on Public Enterprise Hotels in Seoul - DOI: 10.20878/cshr.2011.17.2.003(Journal) (5393241-N) DOI: 10.20878/cshr.2011.17.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393246 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 김동석,16,4,274,2010,Amino Acid Properties and Sensory Characteristics of Chicken Stock by Different Salt Contents DOI: 10.20878/cshr.2010.16.4.022(Journal) (5393246-N) DOI: 10.20878/cshr.2010.16.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393247 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 백종온,16,5,178,2010,The Effect of Brand Equity on Satisfaction and Brand Loyalty - Centered on Busan Area - DOI: 10.20878/cshr.2010.16.5.014(Journal) (5393247-N) DOI: 10.20878/cshr.2010.16.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393244 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 최영심,16,3,278,2010,Changes in the Quality Characteristics of Soybean Dasik by additions of Bamboo(Pseudosasa japonica Makino) Leaf Powder DOI: 10.20878/cshr.2010.16.3.020(Journal) (5393244-N) DOI: 10.20878/cshr.2010.16.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393245 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 김정훈,16,3,286,2010,Quality Characteristics of Pan Bread Added with Black Garlic Flour DOI: 10.20878/cshr.2010.16.3.021(Journal) (5393245-N) DOI: 10.20878/cshr.2010.16.3.021021021(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393218 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Kyehong Min,16,5,92,2010,Recognition and Preference of University Students on Korean Food in Australia DOI: 10.20878/cshr.2010.16.5.008(Journal) (5393218-N) DOI: 10.20878/cshr.2010.16.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393219 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Hae Young Lee,17,1,111,2011,Sense of Membership and Member Behaviors in the Online Communities of Restaurants: Moderating Effect of Topic Involvement DOI: 10.20878/cshr.2011.17.1.008(Journal) (5393219-N) DOI: 10.20878/cshr.2011.17.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393216 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 지옥화,16,2,342,2010,A Study on the Quality Properties of Sulgidduk Added with Defatted Soy Flour DOI: 10.20878/cshr.2010.16.2.023(Journal) (5393216-N) DOI: 10.20878/cshr.2010.16.2.023023023(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393217 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Moon, Sung-Sik,16,5,79,2010,A Study on the Effect of China Consumer's Restaurant Selection Attributes, Customer Satisfaction and Customer Loyalty - Focusing on Korea and China Restaurants in China - DOI: 10.20878/cshr.2010.16.5.007(Journal) (5393217-N) DOI: 10.20878/cshr.2010.16.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393222 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Joon Seok Kim,17,1,125,2011,A Study on the Effects of Brand Individuality of Specialty Coffee Shops on Brand Loyalty DOI: 10.20878/cshr.2011.17.1.009(Journal) (5393222-N) DOI: 10.20878/cshr.2011.17.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393223 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 한경수,16,2,367,2010,Content Analysis of Learning Classifications of Foodservice and Culinary Majors DOI: 10.20878/cshr.2010.16.2.025(Journal) (5393223-N) DOI: 10.20878/cshr.2010.16.2.025025025(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393220 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: kimjuyeon,16,5,103,2010,Market Segmentation Based on Emotional-utilitarian Motivation - Focused on Specialty Coffee Shops - DOI: 10.20878/cshr.2010.16.5.009(Journal) (5393220-N) DOI: 10.20878/cshr.2010.16.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393221 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 정경아,16,2,351,2010,A Study on the Development of Cookbooks for Children Based on the Dietary Behaviors of Elementary School Students - Focused on the 5th and 6th Grades of Elementary School- DOI: 10.20878/cshr.2010.16.2.024(Journal) (5393221-N) DOI: 10.20878/cshr.2010.16.2.024024024(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393226 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 강연숙,17,2,1,2011,A Study on the Effects of the Selection Attributes of Korean Restaurant Menu on Customer Satisfaction and Revisit Intention DOI: 10.20878/cshr.2011.17.2.001(Journal) (5393226-N) DOI: 10.20878/cshr.2011.17.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393227 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,16,4,206,2010,The Effects of Foodservice Employee's Job Stressors on Job Satisfaction and Turnover Intention - Focused on Social Support and Coping Strategies - DOI: 10.20878/cshr.2010.16.4.016(Journal) (5393227-N) DOI: 10.20878/cshr.2010.16.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393224 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 안세길,16,5,118,2010,The Impact of Motivation and Self-Activation on Career Effectiveness and Employee Satisfaction upon Completion of Employee Training Programs of a Chain Hotel in China - A Case Study of Sheraton Shenzhen Hotel in China - DOI: 10.20878/cshr.2010.16.5.010(Journal) (5393224-N) DOI: 10.20878/cshr.2010.16.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393225 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 권용석,16,3,218,2010,Trend Analysis of Food Coordination-related Studies Conducted from 2000 to 2008 DOI: 10.20878/cshr.2010.16.3.015(Journal) (5393225-N) DOI: 10.20878/cshr.2010.16.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393230 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: Kim,Joong-Man,16,4,220,2010,Invention of a Straw-shaped Device to Solve the Problem Caused by the Shape of a Normal Teapot DOI: 10.20878/cshr.2010.16.4.017(Journal) (5393230-N) DOI: 10.20878/cshr.2010.16.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393231 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 문성원,17,1,143,2011,Kimchi Intake Patterns and Preferences among Elementary School, Middle School, and High School Students in Rural Areas - Focusing on the School in Chungbuk Province - DOI: 10.20878/cshr.2011.17.1.010(Journal) (5393231-N) DOI: 10.20878/cshr.2011.17.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393228 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 정효선,16,5,134,2010,The Effects of Employees' Emotional Intelligence upon Organizational Citizenship Behavior and Job Performance in the Foodservice Industry DOI: 10.20878/cshr.2010.16.5.011(Journal) (5393228-N) DOI: 10.20878/cshr.2010.16.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393229 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: KimHyeonCheol,17,2,18,2011,The Structural Relationship of Job Stress, Job Burnout, and Turnover Intention of School Dietitians, School Nutrition Teachers and School Foodservice Employees DOI: 10.20878/cshr.2011.17.2.002(Journal) (5393229-N) DOI: 10.20878/cshr.2011.17.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393266 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Kim,Jae-Yeol,17,1,219,2011,Quality Characteristics of Yakgwa Added with Vegetable Powder DOI: 10.20878/cshr.2011.17.1.016(Journal) (5393266-N) DOI: 10.20878/cshr.2011.17.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393267 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 김영중,17,2,111,2011,The Influence of Hotel Culinary Staff's Burnout on Job Satisfaction and Turnover Intention: Focusing on Moderating Effects by Staff's Career and Gender DOI: 10.20878/cshr.2011.17.2.008(Journal) (5393267-N) DOI: 10.20878/cshr.2011.17.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393264 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 류무희,16,5,221,2010,Evaluation of Perception and Satisfaction on Food Coordination in Kindergarten Foodservice DOI: 10.20878/cshr.2010.16.5.017(Journal) (5393264-N) DOI: 10.20878/cshr.2010.16.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393265 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: kyongtae park,17,2,98,2011,A Study on the Perception and Awareness of Native Local Foods-Centering around Gimhae, Gyeongnam Province- DOI: 10.20878/cshr.2011.17.2.007(Journal) (5393265-N) DOI: 10.20878/cshr.2011.17.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393270 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,17,3,33,2011,The Effect of a Family Restaurant's Brand Symbol on Brand Image, Preference, and Purchasing Intention DOI: 10.20878/cshr.2011.17.3.003(Journal) (5393270-N) DOI: 10.20878/cshr.2011.17.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393271 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Donghwa Son,17,1,239,2011,Effect of Natural Functional Mixture on the Descent of Blood Glucose Level in Streptozotocin-Induced Diabetic(type I) Rats(Ⅱ) DOI: 10.20878/cshr.2011.17.1.018(Journal) (5393271-N) DOI: 10.20878/cshr.2011.17.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393268 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 안홍,17,1,227,2011,Effects of Chajogi (Perilla frutescens) Extracts on the Quality of Vinaigrette Dressing during Storage DOI: 10.20878/cshr.2011.17.1.017(Journal) (5393268-N) DOI: 10.20878/cshr.2011.17.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393269 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 김형일,16,5,233,2010,The Effects of Bakery Worker's Occupational Asthma and Rhinitis on Job Performance and Turnover Intention DOI: 10.20878/cshr.2010.16.5.018(Journal) (5393269-N) DOI: 10.20878/cshr.2010.16.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393274 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: Keunjong Kim,17,4,13,2011,A Study on the Dining Out Consumption Behavior of Working Women Based on Lifestyle - Focused on Daejeon City - DOI: 10.20878/cshr.2011.17.4.002(Journal) (5393274-N) DOI: 10.20878/cshr.2011.17.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393275 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 김원모,17,1,249,2011,Physicochemical Characteristics of Loaf Bread Added with Waxy Black Rice Flour by Storage Period DOI: 10.20878/cshr.2011.17.1.019(Journal) (5393275-N) DOI: 10.20878/cshr.2011.17.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393272 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 송민경,17,4,1,2011,The Effect of Perceived Educational Services among the High School Students Majoring in Culinary Arts on School Satisfaction and Recommendation Intention DOI: 10.20878/cshr.2011.17.4.001(Journal) (5393272-N) DOI: 10.20878/cshr.2011.17.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393273 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 박기홍,17,3,47,2011,The Effect of the Selection Attribute of Local Jeonju-bibimbop Restaurants on Customer Satisfaction and Behavioral Intention: Focused on Jeonju area DOI: 10.20878/cshr.2011.17.3.004(Journal) (5393273-N) DOI: 10.20878/cshr.2011.17.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393278 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 이세희,16,5,247,2010,Quality Characteristics of Bulgogi Seasoning Sauce Prepared with Angelica gigas Nakai Extract and Salted Liquid of Prunus mume DOI: 10.20878/cshr.2010.16.5.019(Journal) (5393278-N) DOI: 10.20878/cshr.2010.16.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393279 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 김은미,17,1,260,2011,Formulation and Quality Characteristics of Noni Beverages Mixed with Red Ginseng, Rubus Coreanus and Pomegranate Extracts DOI: 10.20878/cshr.2011.17.1.020(Journal) (5393279-N) DOI: 10.20878/cshr.2011.17.1.020020020(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393276 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 정효선,17,4,25,2011,The Effects of Employees' Career Development upon Person-Job Fit and Job Satisfaction in the Hotel Industry DOI: 10.20878/cshr.2011.17.4.003(Journal) (5393276-N) DOI: 10.20878/cshr.2011.17.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393277 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 최순태,17,3,65,2011,The Impact of Selection Attributes of School Cafeteria Consumers on Satisfaction and Behavioral Intentions - Focused on University Cafeteria Consumers DOI: 10.20878/cshr.2011.17.3.005(Journal) (5393277-N) DOI: 10.20878/cshr.2011.17.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393250 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: Joo Nami,16,3,298,2010,Development and Application of Soybean Paste Sauce with Walnuts and Sesame Seeds DOI: 10.20878/cshr.2010.16.3.022(Journal) (5393250-N) DOI: 10.20878/cshr.2010.16.3.022022022(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393251 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 박현실,16,4,297,2010,Physicochemical Property and Antioxidant Activity of Wild Grape(Vitis coignetiea) Juice DOI: 10.20878/cshr.2010.16.4.024(Journal) (5393251-N) DOI: 10.20878/cshr.2010.16.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393248 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 송은주,16,4,286,2010,A Study on the Optimization of Rice Pasta with Addition of Mulberry Leaf Powder DOI: 10.20878/cshr.2010.16.4.023(Journal) (5393248-N) DOI: 10.20878/cshr.2010.16.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393249 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 이윤정,17,2,51,2011,A study on the effect of brand recognition on brand personality, brand image and customer-brand relationship quality in the university contract foodservice industry DOI: 10.20878/cshr.2011.17.2.004(Journal) (5393249-N) DOI: 10.20878/cshr.2011.17.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393254 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 안혜령,16,3,307,2010,Quality Characteristics of Muffins with Xylitol DOI: 10.20878/cshr.2010.16.3.023(Journal) (5393254-N) DOI: 10.20878/cshr.2010.16.3.023023023(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393255 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Cho Eunhye,17,1,185,2011,Quality Evaluation of Teriyaki Sauce Processed with Shrimp Remnants and Its Physicochemical Properties DOI: 10.20878/cshr.2011.17.1.013(Journal) (5393255-N) DOI: 10.20878/cshr.2011.17.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393252 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 박향숙,17,1,172,2011,Quality Characteristics and Potentialities of Sugar-snap Cookies with Red Ginseng Powder DOI: 10.20878/cshr.2011.17.1.012(Journal) (5393252-N) DOI: 10.20878/cshr.2011.17.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393253 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Youngsub Oh,16,5,193,2010,A Study on the Effect of Medical Esthetic Tourism and Halleu Consciousness on Tourism Image, Korean Food Consciousness, Tourist Satisfaction and Behavioral Intention DOI: 10.20878/cshr.2010.16.5.015(Journal) (5393253-N) DOI: 10.20878/cshr.2010.16.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393258 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 정월계,16,4,305,2010,Batter and Product Characteristics of Sponge Cake Containing Sugar Alcohols DOI: 10.20878/cshr.2010.16.4.025(Journal) (5393258-N) DOI: 10.20878/cshr.2010.16.4.025025025(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393256 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,17,2,74,2011,A Study on Student Satisfaction with Educational Environment in a Cooking and Food Service Program DOI: 10.20878/cshr.2011.17.2.005(Journal) (5393256-N) DOI: 10.20878/cshr.2011.17.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393257 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 최봉순,17,1,198,2011,Quality Characteristics of Arrowroot Dasik Prepared With the Arrowroot(Puerariae Radix) Powder DOI: 10.20878/cshr.2011.17.1.014(Journal) (5393257-N) DOI: 10.20878/cshr.2011.17.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393262 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 박현실,17,1,209,2011,Antioxidant activity of solvent extractsfrom Vitis coignetiea skins DOI: 10.20878/cshr.2011.17.1.015(Journal) (5393262-N) DOI: 10.20878/cshr.2011.17.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393263 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 김철호,17,3,20,2011,A Study on the use of Word-of-Mouth(WOM) Informationin the Customers of Korean Local Food Restaurants: Focused on Jeonbuk Area DOI: 10.20878/cshr.2011.17.3.002(Journal) (5393263-N) DOI: 10.20878/cshr.2011.17.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393260 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 성연,17,3,1,2011,A Study on the Importance-Performance Analysis of Food Service Event Attributes in Participants and Organizers DOI: 10.20878/cshr.2011.17.3.001(Journal) (5393260-N) DOI: 10.20878/cshr.2011.17.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393261 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: Bo-Soon Lee,17,2,85,2011,A Study on the Effect of Selection Attributes on Consumer Satisfaction and Repurchase intention about HMR- In case of Ready-to-end-cook - DOI: 10.20878/cshr.2011.17.2.006(Journal) (5393261-N) DOI: 10.20878/cshr.2011.17.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393170 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 나태균,16,2,185,2010,Culinary Art Students' Adaptation to College Life according to Their Satisfaction with a Culinary Laboratory and Their Educational Experience - Focus on the Universities in Chungcheong Province - DOI: 10.20878/cshr.2010.16.2.012(Journal) (5393170-N) DOI: 10.20878/cshr.2010.16.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393171 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 이은용,16,3,94,2010,An Exploratory Study on Selection Attributes of Food in the Cultural Tourism Festival through Conjoint Analysis DOI: 10.20878/cshr.2010.16.3.007(Journal) (5393171-N) DOI: 10.20878/cshr.2010.16.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393168 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 조미나,16,1,254,2010,Conjoint Analysis of Restaurant Attributes on Customer Intentions to Choose Restaurant DOI: 10.20878/cshr.2010.16.1.020(Journal) (5393168-N) DOI: 10.20878/cshr.2010.16.1.020020020(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393169 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: oakran kim,15,4,313,2009,The Effect of the Reward Program in Foodservice Homepages on Customer Trust, Commitment and Loyalty DOI: 10.20878/cshr.2009.15.4.025(Journal) (5393169-N) DOI: 10.20878/cshr.2009.15.4.025025025(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393174 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 박종철,16,4,53,2010,The Effect of Hotel Culinarian's Psychological Ownership Based upon Social Exchange Relations on His Job Satisfaction and Organizational Commitment DOI: 10.20878/cshr.2010.16.4.005(Journal) (5393174-N) DOI: 10.20878/cshr.2010.16.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393175 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: Kim, Sang-Ho,16,2,215,2010,The Effects of Success Factors for Starting Business in the Food Service Industry on Management Performance DOI: 10.20878/cshr.2010.16.2.014(Journal) (5393175-N) DOI: 10.20878/cshr.2010.16.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393172 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,15,4,331,2009,Study on Founder's Conditions and Capacity/Support Factors of Franchisor against Intent for Contract - Centered on Pusan Area - DOI: 10.20878/cshr.2009.15.4.026(Journal) (5393172-N) DOI: 10.20878/cshr.2009.15.4.026026026(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393173 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 유경민,16,2,199,2010,The Effects of Selection Attributes on Customers' Satisfaction and Behavioral Intention for Hotel Weddings - Focusing on Young People's Life Style - DOI: 10.20878/cshr.2010.16.2.013(Journal) (5393173-N) DOI: 10.20878/cshr.2010.16.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393178 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 황진숙,16,4,64,2010,The Effect of the Recognition of Korean Culture in Korean Restaurant on Foreign Residents in Korea DOI: 10.20878/cshr.2010.16.4.006(Journal) (5393178-N) DOI: 10.20878/cshr.2010.16.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393179 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 이형우,16,5,1,2010,A Study on Satisfaction Degree for Menu Quality of the Regional Cuisine in Gangwon Province DOI: 10.20878/cshr.2010.16.5.001(Journal) (5393179-N) DOI: 10.20878/cshr.2010.16.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393176 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 조수현,16,3,114,2010,A Study on Customer Response for the Hotel & Food Service Industry by Mood of Background Music DOI: 10.20878/cshr.2010.16.3.008(Journal) (5393176-N) DOI: 10.20878/cshr.2010.16.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393177 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Sunho Lee,16,1,269,2010,A Study on 4P’s of Developing Food Service Products - Focused on Gwangju, Jeonnam Area - DOI: 10.20878/cshr.2010.16.1.021(Journal) (5393177-N) DOI: 10.20878/cshr.2010.16.1.021021021(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393182 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 손영진,16,4,76,2010,The Effect of Consumer Choice Attributes on Customer Satisfaction, Revisit and Word-of-Mouth Intention in a Coffee Shop DOI: 10.20878/cshr.2010.16.4.007(Journal) (5393182-N) DOI: 10.20878/cshr.2010.16.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393183 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Byeongju Jang,16,5,14,2010,A Study on the Effect of Life Satisfaction of Customers on Their Quality of Life in the Food Service Industry DOI: 10.20878/cshr.2010.16.5.002(Journal) (5393183-N) DOI: 10.20878/cshr.2010.16.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393180 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 서현주,16,1,280,2010,A Study on the Influence of Educational Environment for Reemployment of Cooking Schools on Job Satisfaction DOI: 10.20878/cshr.2010.16.1.022(Journal) (5393180-N) DOI: 10.20878/cshr.2010.16.1.022022022(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393181 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 김영아,16,2,232,2010,A Study on the Liquor Market Segmentation by Patterns of Choosing Liquor DOI: 10.20878/cshr.2010.16.2.015(Journal) (5393181-N) DOI: 10.20878/cshr.2010.16.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393154 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 김기란,16,3,66,2010,A Perceptual Mapping of Coffee Shop Brands and Preference Attributes DOI: 10.20878/cshr.2010.16.3.005(Journal) (5393154-N) DOI: 10.20878/cshr.2010.16.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393155 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: Hyochung Kim,16,3,76,2010,Analysis on the Effect of Dietary Lifestyle on Consumption Pattern of Soybean Paste among Housewives DOI: 10.20878/cshr.2010.16.3.006(Journal) (5393155-N) DOI: 10.20878/cshr.2010.16.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393152 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: Hyun-jung Im,16,1,209,2010,Perceived Quality of Korean Restaurants Influencing on Satisfaction and Behavioral Intentions - From the Perspectives of Asian Tourists to Korea - DOI: 10.20878/cshr.2010.16.1.017(Journal) (5393152-N) DOI: 10.20878/cshr.2010.16.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393153 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 김학준,15,4,259,2009,The Development of KPI in the Contracted Foodservice Business in Korea- Using Balanced Scorecard - DOI: 10.20878/cshr.2009.15.4.021(Journal) (5393153-N) DOI: 10.20878/cshr.2009.15.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393158 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 박헌진,16,1,226,2010,A Study on the Conditions, Trust and Intention to Contract of Franchise Head Offices under the Food Service Franchising Establishment DOI: 10.20878/cshr.2010.16.1.018(Journal) (5393158-N) DOI: 10.20878/cshr.2010.16.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393159 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 이복섭,16,4,1,2010,A Study on the Difference of Perception about Traditional Food by Generations in Busan Area DOI: 10.20878/cshr.2010.16.4.001(Journal) (5393159-N) DOI: 10.20878/cshr.2010.16.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393156 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,15,4,273,2009,The Effect of Recovery Justice according to the Types of Service Failure on the Quality of a Customer-Brand Relationship DOI: 10.20878/cshr.2009.15.4.022(Journal) (5393156-N) DOI: 10.20878/cshr.2009.15.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393157 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 권용주,16,2,136,2010,The Impact of Understanding Korean Food on Image, Attitude, and Globalization Regarding Korean Food DOI: 10.20878/cshr.2010.16.2.009(Journal) (5393157-N) DOI: 10.20878/cshr.2010.16.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393162 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 김기진,15,4,286,2009,A Study on the Potential Effects of Consumer Preference for Beef and Involvement in the Attributes of Beef Selection on Consumers' Purchase Intentions DOI: 10.20878/cshr.2009.15.4.023(Journal) (5393162-N) DOI: 10.20878/cshr.2009.15.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393163 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: Kim, Soon-ha,16,2,155,2010,A Literature Study on the Developmental Process of the Coffee Market in Japan - Focusing on a Specialized Japanese Coffee Store System - DOI: 10.20878/cshr.2010.16.2.010(Journal) (5393163-N) DOI: 10.20878/cshr.2010.16.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393160 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 이진,16,4,15,2010,A Study on the Determinants of Entry Mode in the Overseas Market for Food Service Enterprises DOI: 10.20878/cshr.2010.16.4.002(Journal) (5393160-N) DOI: 10.20878/cshr.2010.16.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:31:59 ConfID: 5393161 CauseID: 1429347318 OtherID: 1404074860 JT: Culinary Science & Hospitality Research MD: 조성호,16,1,239,2010,The Effect of Dining Space Design, Food Styling, and Table Decoration of Hotel Wedding Conventions on Customer Satisfaction and Customer Loyalty DOI: 10.20878/cshr.2010.16.1.019(Journal) (5393161-N) DOI: 10.20878/cshr.2010.16.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:31:32 ConfID: 5393166 CauseID: 1429347275 OtherID: 1406449054 JT: Culinary Science & Hospitality Research MD: 김영갑,15,4,299,2009,Relationships between Consumers' Perceived Risk, Quality,and Value and Purchase Intention- Focused on the Moderating Role of Price Levels - DOI: 10.20878/cshr.2009.15.4.024(Journal) (5393166-N) DOI: 10.20878/cshr.2009.15.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393167 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: Sunho Lee,16,4,43,2010,Studies on Commercialization of Korean Native Foods - Focused on Boseong Area - DOI: 10.20878/cshr.2010.16.4.004(Journal) (5393167-N) DOI: 10.20878/cshr.2010.16.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393164 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 김기진,16,4,28,2010,The Effect of the Recognition of Carving Decoration Purchase Intention on Acceptable Price Range - Focused on Daegu Area - DOI: 10.20878/cshr.2010.16.4.003(Journal) (5393164-N) DOI: 10.20878/cshr.2010.16.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393165 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: Yung Woo Jung,16,2,170,2010,An Exploratory Study on the Globalization of Korean Cuisine through the Application of Multicultural Cuisine DOI: 10.20878/cshr.2010.16.2.011(Journal) (5393165-N) DOI: 10.20878/cshr.2010.16.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393202 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 조선의,16,2,308,2010,Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder DOI: 10.20878/cshr.2010.16.2.020(Journal) (5393202-N) DOI: 10.20878/cshr.2010.16.2.020020020(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393203 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: Kyehong Min,17,1,44,2011,A Study on the Globalization of Korean Food and Actual Conditions of Korean Restaurants in Australia by an In-Depth Interview DOI: 10.20878/cshr.2011.17.1.004(Journal) (5393203-N) DOI: 10.20878/cshr.2011.17.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393200 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 제민지,16,5,50,2010,Effects of Person-Organization Fit and Person-Job Fit on Occupational Commitment, Organizational Commitment, and Turnover Intentions of Cooks DOI: 10.20878/cshr.2010.16.5.005(Journal) (5393200-N) DOI: 10.20878/cshr.2010.16.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393201 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 조한용,16,4,124,2010,The Effect of Hotel and Restaurant Employees' Eating Habits on Their Dining-out Behavior DOI: 10.20878/cshr.2010.16.4.010(Journal) (5393201-N) DOI: 10.20878/cshr.2010.16.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393206 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: YangHo Jin,17,1,58,2011,A Study on the Effect of Taste Preference on Harmony of Coffee Food DOI: 10.20878/cshr.2011.17.1.005(Journal) (5393206-N) DOI: 10.20878/cshr.2011.17.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393207 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 우문호,16,4,151,2010,A Study on the Structural Relations among Choice Attributes, Brand Image, and Buying Action of Restaurant Customers DOI: 10.20878/cshr.2010.16.4.012(Journal) (5393207-N) DOI: 10.20878/cshr.2010.16.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393204 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 정호균,16,3,205,2010,The Effect of Foodservice Franchise Restaurant Employees' Group Cohesiveness on Organizational Commitment and Turnover Intention - A Moderating Effect of Full-time and Part-time Employment DOI: 10.20878/cshr.2010.16.3.014(Journal) (5393204-N) DOI: 10.20878/cshr.2010.16.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393205 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 김기란,16,4,139,2010,A Study on the Market Segmentation in Coffee Shop Customer's Benefit Sought DOI: 10.20878/cshr.2010.16.4.011(Journal) (5393205-N) DOI: 10.20878/cshr.2010.16.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393210 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 최현정,16,5,64,2010,The Effects of Leadership Styles on Organizational Commitment among Cuisine Employees in Hotel - Focused on the Moderated Effect of Job Satisfaction - DOI: 10.20878/cshr.2010.16.5.006(Journal) (5393210-N) DOI: 10.20878/cshr.2010.16.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393211 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 권나경,16,4,163,2010,The Effect of Job Rotation on Motivation and Job Satisfaction - Focused on F&B Employees of First Grade Hotels in Seoul - DOI: 10.20878/cshr.2010.16.4.013(Journal) (5393211-N) DOI: 10.20878/cshr.2010.16.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393209 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 부창산,16,2,322,2010,A Study on Priorities Calculation among the Attributes and Products of Traditional Soybean Paste DOI: 10.20878/cshr.2010.16.2.021(Journal) (5393209-N) DOI: 10.20878/cshr.2010.16.2.021021021(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393214 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 서경화,17,1,94,2011,The Effect of Foodservice Brand Extentsion on Purchase Intention - Focusing on the interactions among Parent-brand Attitude, Fit and Perceived Risk - DOI: 10.20878/cshr.2011.17.1.007(Journal) (5393214-N) DOI: 10.20878/cshr.2011.17.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393215 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 정효선,16,4,190,2010,The Effect of Physical Environment of Family Restaurant upon Customers' Emotions, Satisfaction and Revisit Intent - Focused on the Moderating Roles of Gender and Age - DOI: 10.20878/cshr.2010.16.4.015(Journal) (5393215-N) DOI: 10.20878/cshr.2010.16.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393212 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 김현정,16,4,177,2010,A Study on the Perceptions of Consumers, Producers, and Government Employees toward Geographical Indications DOI: 10.20878/cshr.2010.16.4.014(Journal) (5393212-N) DOI: 10.20878/cshr.2010.16.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393213 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 조신호,16,2,330,2010,A Study on the Nutrition Knowledge, Attitude on Dietary Life and Dietary Habits by Meal Manager of High School Students in Bucheon Area DOI: 10.20878/cshr.2010.16.2.022(Journal) (5393213-N) DOI: 10.20878/cshr.2010.16.2.022022022(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393186 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: Kim Ki-Young,16,3,147,2010,The Effect of Emotional Response on Satisfaction according to the Dining-Out Consumption Pattern DOI: 10.20878/cshr.2010.16.3.010(Journal) (5393186-N) DOI: 10.20878/cshr.2010.16.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393187 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: 조성호,16,4,94,2010,The Effect of Hotel Western Restaurant F&B and Kitchen Manager’s Leadership on Efficacy and Organizational Effectiveness DOI: 10.20878/cshr.2010.16.4.008(Journal) (5393187-N) DOI: 10.20878/cshr.2010.16.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393184 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 김기진,16,3,130,2010,A Study on Learning Motivation and Self-regulated Learning of Students in Hotel and Food Service Related Departments - Focused on College Students in the Daegu․Gyeongbuk Areas - DOI: 10.20878/cshr.2010.16.3.009(Journal) (5393184-N) DOI: 10.20878/cshr.2010.16.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393185 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 송수익,16,2,243,2010,An Exploratory Study on the Development of Hanryu Star Menu Such as Lee Young-Ae in ‘A Jewel in the Palace’ and Bae Yong-Joon in ‘Winter Sonata’ DOI: 10.20878/cshr.2010.16.2.016(Journal) (5393185-N) DOI: 10.20878/cshr.2010.16.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393190 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 황은경,16,2,270,2010,A Study on the Effects of Country of Origin Labelling and the Traceability System for Hanwoo Beef on Safety and Consumer Trustworthiness DOI: 10.20878/cshr.2010.16.2.018(Journal) (5393190-N) DOI: 10.20878/cshr.2010.16.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393191 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 박현실,16,5,25,2010,A Study on Customer Satisfaction, Consumer Commitment, and Relational Outcomes in Coffee Houses DOI: 10.20878/cshr.2010.16.5.003(Journal) (5393191-N) DOI: 10.20878/cshr.2010.16.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393188 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 우문호,16,2,258,2010,An Evaluation on the Effect of Service Quality of Food Products on Tourist Satisfaction DOI: 10.20878/cshr.2010.16.2.017(Journal) (5393188-N) DOI: 10.20878/cshr.2010.16.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393189 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 이진하,16,3,161,2010,The Effect of an Internal Marketing Strategy on the Causes of Conflicts in the Foodservice Industry DOI: 10.20878/cshr.2010.16.3.011(Journal) (5393189-N) DOI: 10.20878/cshr.2010.16.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393194 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 이은용,16,3,174,2010,An Exploratory Study of the Effect of Franchisor's Training on Franchisee's Trust and Franchisor-Franchisee Relationship Satisfactio DOI: 10.20878/cshr.2010.16.3.012(Journal) (5393194-N) DOI: 10.20878/cshr.2010.16.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393195 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Taekyun Na,16,5,37,2010,The Effects of Workplace Bullying on Job Satisfaction and Turnover Intention of Kitchen Employee in Family Restaurant DOI: 10.20878/cshr.2010.16.5.004(Journal) (5393195-N) DOI: 10.20878/cshr.2010.16.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393192 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: choi young joon,17,1,1,2011,Development of a Training Program for Hotel Banquet Service Employees DOI: 10.20878/cshr.2011.17.1.001(Journal) (5393192-N) DOI: 10.20878/cshr.2011.17.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393193 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 김기진,17,1,12,2011,A Comparative Study on the Determinants of Customer Satisfaction, Revisit Intention and Word-of-mouth between STARBUCKS and DAVINCI: Focusing on the Transformative SERVQUAL DOI: 10.20878/cshr.2011.17.1.002(Journal) (5393193-N) DOI: 10.20878/cshr.2011.17.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393198 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 안성식,17,1,26,2011,A Study on the Effect of Service Quality on Attitudinal and Behavioral Loyalty by Different Types of Restaurants DOI: 10.20878/cshr.2011.17.1.003(Journal) (5393198-N) DOI: 10.20878/cshr.2011.17.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:33:07 ConfID: 5393199 CauseID: 1429347358 OtherID: 1404074870 JT: Culinary Science & Hospitality Research MD: 전현모,16,3,188,2010,A Study on the Factors of Business to Business Relationship Marketing in Wine Supplier and Food Service Firm Relationship DOI: 10.20878/cshr.2010.16.3.013(Journal) (5393199-N) DOI: 10.20878/cshr.2010.16.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:32:33 ConfID: 5393196 CauseID: 1429347352 OtherID: 1404074862 JT: Culinary Science & Hospitality Research MD: 김동진,16,2,291,2010,A Study on Moderating Effect of Sanitation Education in Relationship between Sanitation Knowledge and Sanitation Management Performance of Culinary Employees DOI: 10.20878/cshr.2010.16.2.019(Journal) (5393196-N) DOI: 10.20878/cshr.2010.16.2.019019019(Journal) ========================================================== Created: 2018-07-19 20:33:30 ConfID: 5393197 CauseID: 1429347364 OtherID: 1406449056 JT: Culinary Science & Hospitality Research MD: suktae oh,16,4,111,2010,Study the Satisfaction of the Korean Culinary Students in RI in the United States DOI: 10.20878/cshr.2010.16.4.009(Journal) (5393197-N) DOI: 10.20878/cshr.2010.16.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393362 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 정욱영,18,3,46,2012,The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu·Gyeongbuk Area - DOI: 10.20878/cshr.2012.18.3.004(Journal) (5393362-N) DOI: 10.20878/cshr.2012.18.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393363 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: Taekyun Na,18,2,106,2012,The Mediating Effect of Career Decision-making Self-efficacy on the Relationship between Social Support of Professors and Career Preparation Behavior of Foodservice and Culinary Art Majors - Focus on the University in Chungcheong Province - DOI: 10.20878/cshr.2012.18.2.008(Journal) (5393363-N) DOI: 10.20878/cshr.2012.18.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393360 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 황윤미,18,1,168,2012,The Influences of the Tourists' Action Orientation on Satisfaction and Post Intention of Action of the Tourists who Attended a Food Festival: Focusing on 2011 Korea Food Festival DOI: 10.20878/cshr.2012.18.1.013(Journal) (5393360-N) DOI: 10.20878/cshr.2012.18.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393361 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 정은아,17,5,231,2011,Quality and Sensory Characteristics of Low-salt Fermented King Mushroom(Jjangachi) Added with Different Amounts of Soy Sauce DOI: 10.20878/cshr.2011.17.5.017(Journal) (5393361-N) DOI: 10.20878/cshr.2011.17.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393366 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: YangHo Jin,18,3,58,2012,The Effect of Cultural Marketing on a Corporate Image and Purchase Intention in the Foodservice Industry DOI: 10.20878/cshr.2012.18.3.005(Journal) (5393366-N) DOI: 10.20878/cshr.2012.18.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393367 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 강병남,18,1,182,2012,A Study on the Effect of Brand Image, Trust, Commitment and Brand Loyalty on Capital Area and Non Capital Area Coffee Shop- Focusing on Mediating Effect of Trust and Commitment - DOI: 10.20878/cshr.2012.18.1.014(Journal) (5393367-N) DOI: 10.20878/cshr.2012.18.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393364 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: Lee,Kyeoung-Im,17,5,241,2011,The Anticancer Effects of Doenjang Made with Various Kinds of Salt DOI: 10.20878/cshr.2011.17.5.018(Journal) (5393364-N) DOI: 10.20878/cshr.2011.17.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393365 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: Sunho Lee,17,4,251,2011,Preference Investigation for Maesengee Sauce Development and Comparative Analysis of Preference for Developed Maesengee Sauce DOI: 10.20878/cshr.2011.17.4.017(Journal) (5393365-N) DOI: 10.20878/cshr.2011.17.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393370 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 전유명,18,1,199,2012,The Impact of Korean Restaurant Service Quality on Customer Satisfaction and Management Performance- Focused on Ulsan Metropolitan City - DOI: 10.20878/cshr.2012.18.1.015(Journal) (5393370-N) DOI: 10.20878/cshr.2012.18.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393371 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 김충호,17,4,273,2011,Analyses of Essential Oil Components and Contents in Artemisia sp According to Heat Treatments DOI: 10.20878/cshr.2011.17.4.019(Journal) (5393371-N) DOI: 10.20878/cshr.2011.17.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393368 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 최석현,17,4,263,2011,Comparison of Ascorbic Acid, Lycopene, β-carotene and α-carotene Contents in Processed Tomato Products, Tomato Cultivar and Part DOI: 10.20878/cshr.2011.17.4.018(Journal) (5393368-N) DOI: 10.20878/cshr.2011.17.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393369 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 김영중,18,3,72,2012,The Effects of Consumption Value Perceived by Resort Customers on Customer Satisfaction and Behavioral Intention : Focusing on Moderating Effects by Gender and Marital Status DOI: 10.20878/cshr.2012.18.3.006(Journal) (5393369-N) DOI: 10.20878/cshr.2012.18.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393375 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 권용주,18,3,90,2012,A Study on Selection Attributes of Traditional Liquor by Life-style of Eating-out Consumers DOI: 10.20878/cshr.2012.18.3.007(Journal) (5393375-N) DOI: 10.20878/cshr.2012.18.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393372 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 최동희,18,1,213,2012,The Effect of Work-Family․Family-Work Conflict on the Emotional Exhaustion of Hotel Culinary Employees DOI: 10.20878/cshr.2012.18.1.016(Journal) (5393372-N) DOI: 10.20878/cshr.2012.18.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393373 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 최현정,18,2,118,2012,A Study on Core-Self Evaluation, Service Recovery Performance, Job Satisfaction and Turnover Intention among Hotel Frontline Staff DOI: 10.20878/cshr.2012.18.2.009(Journal) (5393373-N) DOI: 10.20878/cshr.2012.18.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393346 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: BAI YOUNG HEE,18,3,1,2012,A Study on Foodservice Operation for a Menu Strategy in Expressway Rest Areas DOI: 10.20878/cshr.2012.18.3.001(Journal) (5393346-N) DOI: 10.20878/cshr.2012.18.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393347 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 최현정,17,4,219,2011,A study on the Relationships of Core-Self Evaluation, Work-Family Facilitation, Job Satisfaction and Turnover Intention DOI: 10.20878/cshr.2011.17.4.015(Journal) (5393347-N) DOI: 10.20878/cshr.2011.17.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393344 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 최성웅,17,4,204,2011,The Effect of Purchasing Motives and Selective Attributes of Medicinal food on Customer Attitude DOI: 10.20878/cshr.2011.17.4.014(Journal) (5393344-N) DOI: 10.20878/cshr.2011.17.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393345 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: suktae oh,18,2,51,2012,A Study on Choice, Gender, and Student Satisfaction with a Block Education System and its Influence on their Job will DOI: 10.20878/cshr.2012.18.2.004(Journal) (5393345-N) DOI: 10.20878/cshr.2012.18.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393350 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 정효선,18,3,32,2012,The Effects of Culinary Employees' Stress Coping Styles on Counterproductive Work Behaviors and Turnover Intention in a Deluxe Hotel DOI: 10.20878/cshr.2012.18.3.003(Journal) (5393350-N) DOI: 10.20878/cshr.2012.18.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393351 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 이명호,17,5,184,2011,The Quality Characteristics of Curcuma longa L powder Sulgitteok DOI: 10.20878/cshr.2011.17.5.013(Journal) (5393351-N) DOI: 10.20878/cshr.2011.17.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393348 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: Byun, Jae-Woo,18,2,64,2012,Impact of Supervisor's Transformational Leadership Style Perceiving by Hotel F&B Employees on Organizational Commitment and Job Satisfaction: Focused on Moderating Effects on Staff's Career and Gender DOI: 10.20878/cshr.2012.18.2.005(Journal) (5393348-N) DOI: 10.20878/cshr.2012.18.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393349 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 전유명,18,3,18,2012,A Study on Eating-out Behaviors Depending on Female Customers' Lifestyle in Ulsan․Gyeongnam Province DOI: 10.20878/cshr.2012.18.3.002(Journal) (5393349-N) DOI: 10.20878/cshr.2012.18.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393354 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 김학선,18,2,82,2012,An Instrument for Measuring Take-out Food Safety Perception DOI: 10.20878/cshr.2012.18.2.006(Journal) (5393354-N) DOI: 10.20878/cshr.2012.18.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393355 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 최원식,18,1,156,2012,A Study on the Development of HMR Products of Korean Foods Using Conjoint Analysis DOI: 10.20878/cshr.2012.18.1.012(Journal) (5393355-N) DOI: 10.20878/cshr.2012.18.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393352 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: Young Sun Ra,18,1,141,2012,The Influence of Social Commerce of Foodservice on Buying Motives; Moderating Effects of Daily Deal Service Value DOI: 10.20878/cshr.2012.18.1.011(Journal) (5393352-N) DOI: 10.20878/cshr.2012.18.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393353 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 김기쁨,17,5,193,2011,Quality Characteristics of Dak-galbi sauce Containing Various Amounts of Tomatoes DOI: 10.20878/cshr.2011.17.5.014(Journal) (5393353-N) DOI: 10.20878/cshr.2011.17.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393358 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 백종온,18,2,91,2012,The Effect of Brand Equity on Satisfaction and Behavioral Intention - Focused on Specialty Coffee Shops in Busan - DOI: 10.20878/cshr.2012.18.2.007(Journal) (5393358-N) DOI: 10.20878/cshr.2012.18.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393359 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: Taekyun Na,17,4,238,2011,The Differences in Career Preparation Behavior by Grades and Career Decision-Making Self-Efficacy of Foodservice and Culinary Arts Majors - Focused on the Four-year Universities in Chungcheong Province - DOI: 10.20878/cshr.2011.17.4.016(Journal) (5393359-N) DOI: 10.20878/cshr.2011.17.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393356 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: KIM HYUN AH,17,5,206,2011,A Study on the Optimization of Teriyaki Sauce by RSM(Response Surface Methodology) DOI: 10.20878/cshr.2011.17.5.015(Journal) (5393356-N) DOI: 10.20878/cshr.2011.17.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393357 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: KIM HYUN AH,17,5,218,2011,A Study on the Quality Characteristics of Morning Buns Made from Different Particle Sizes of Goami Powder DOI: 10.20878/cshr.2011.17.5.016(Journal) (5393357-N) DOI: 10.20878/cshr.2011.17.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393394 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,18,4,47,2012,A Study on Obesity Index and Attributes of Selecting Places to Eat Out by Food-Related Lifestyle Types - Focusing on Pusan University Students - DOI: 10.20878/cshr.2012.18.4.004(Journal) (5393394-N) DOI: 10.20878/cshr.2012.18.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393395 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 최영심,18,2,172,2012,The Quality Characteristics of Sulgidduk by additions of Agaricus blasei Murill Powder DOI: 10.20878/cshr.2012.18.2.013(Journal) (5393395-N) DOI: 10.20878/cshr.2012.18.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393392 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 김동석,18,3,163,2012,The Quality Characteristics of American Sauce Prepared with Different Amounts of Salt DOI: 10.20878/cshr.2012.18.3.012(Journal) (5393392-N) DOI: 10.20878/cshr.2012.18.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393393 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: Byung-sun Kang,18,3,180,2012,Quality Characteristics of Yogurt Added with Sansuyu(Corni Fructus) Extracts DOI: 10.20878/cshr.2012.18.3.013(Journal) (5393393-N) DOI: 10.20878/cshr.2012.18.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393398 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 김창열,18,2,182,2012,Quality Characteristics of Fresh Noodles With Perilla Leaves DOI: 10.20878/cshr.2012.18.2.014(Journal) (5393398-N) DOI: 10.20878/cshr.2012.18.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393399 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 송청락,18,2,197,2012,Quality Characteristics of Teriyaki sauce Added with Different Sweeteners DOI: 10.20878/cshr.2012.18.2.015(Journal) (5393399-N) DOI: 10.20878/cshr.2012.18.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393396 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 이효정,18,3,191,2012,Characteristics of Takju with Different Varieties of Rice and Particle Size DOI: 10.20878/cshr.2012.18.3.014(Journal) (5393396-N) DOI: 10.20878/cshr.2012.18.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393397 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김민정,18,4,59,2012,A Study on the Mediating Role of Mathematics Anxiety in the Influence of Self Efficacy on Mathematics Skills of College Students Majoring in Hospitality Management DOI: 10.20878/cshr.2012.18.4.005(Journal) (5393397-N) DOI: 10.20878/cshr.2012.18.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393402 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 김정수,18,2,206,2012,Quality Characteristics of Sikhea with Mulberry Fruit DOI: 10.20878/cshr.2012.18.2.016(Journal) (5393402-N) DOI: 10.20878/cshr.2012.18.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393403 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 안세희,18,4,70,2012,The Effect of Functional-congruity and Self-congruity on Coffee Shop User's Consumption-related Emotions and Store Attitude Formation DOI: 10.20878/cshr.2012.18.4.006(Journal) (5393403-N) DOI: 10.20878/cshr.2012.18.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393400 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 최성웅,18,5,1,2012,A Study on the Effect of Quality of Medicinal Food on Perceived Values, Repurchase Intention and Recommendation Intention DOI: 10.20878/cshr.2012.18.5.001(Journal) (5393400-N) DOI: 10.20878/cshr.2012.18.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393401 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 최영심,18,3,206,2012,The Quality Characteristics of Wheat Flour Dasik with Different Amounts of Hericium erinaceus Powder DOI: 10.20878/cshr.2012.18.3.015(Journal) (5393401-N) DOI: 10.20878/cshr.2012.18.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393406 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 이정애,18,2,216,2012,Quality Characteristics of Salad Dressing Added with Mulberry Fruit Juice from Different Breeds DOI: 10.20878/cshr.2012.18.2.017(Journal) (5393406-N) DOI: 10.20878/cshr.2012.18.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393407 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,18,4,84,2012,Effects of Service Employee's Personality on OCB and Customer Orientation in Foodservice Business DOI: 10.20878/cshr.2012.18.4.007(Journal) (5393407-N) DOI: 10.20878/cshr.2012.18.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393404 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 최상호,18,3,215,2012,Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour DOI: 10.20878/cshr.2012.18.3.016(Journal) (5393404-N) DOI: 10.20878/cshr.2012.18.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393405 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 이태용,18,5,16,2012,The Effects of Franchisor's Influence Strategies on Franchisee's Boundary Spanning Behaviors in the Food-Service Industry: Moderating Effect of Franchisor's Entrepreneurship DOI: 10.20878/cshr.2012.18.5.002(Journal) (5393405-N) DOI: 10.20878/cshr.2012.18.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393378 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 최일숙,17,4,316,2011,Analysis of Free Fatty Acid Formation and Oxidative Rancidity for Deep Frying Oil Produced by Traditional and Modified Fryers DOI: 10.20878/cshr.2011.17.4.023(Journal) (5393378-N) DOI: 10.20878/cshr.2011.17.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393379 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 박영수,18,1,228,2012,A Study on the Effect of Psychological Traits and Environment on Learning Transfer of the Restaurant Entrepreneurship Education DOI: 10.20878/cshr.2012.18.1.017(Journal) (5393379-N) DOI: 10.20878/cshr.2012.18.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393376 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 서민석,17,4,295,2011,A Study on the Sensory Quality Features of Lamb Fillet Steaks with Crust Topping DOI: 10.20878/cshr.2011.17.4.021(Journal) (5393376-N) DOI: 10.20878/cshr.2011.17.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393377 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 신경은,17,4,307,2011,Quality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder DOI: 10.20878/cshr.2011.17.4.022(Journal) (5393377-N) DOI: 10.20878/cshr.2011.17.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393382 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 송흥규,18,4,1,2012,A Study on the Impact of Adaptive Selling Strategies on Customer Satisfaction and Customer Loyalty: Focused on the Restaurants of Deluxe Hotels in Seoul DOI: 10.20878/cshr.2012.18.4.001(Journal) (5393382-N) DOI: 10.20878/cshr.2012.18.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393383 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 정경아,18,2,134,2012,The Study on Cooking Activities at Home and at School among Elementary School 6th Graders in Gyeongbuk Province DOI: 10.20878/cshr.2012.18.2.010(Journal) (5393383-N) DOI: 10.20878/cshr.2012.18.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393380 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 이은정,18,3,108,2012,Globalization of Korean Cuisine through Korean Sauces - Focusing on the Success of World-wide Sauces - DOI: 10.20878/cshr.2012.18.3.008(Journal) (5393380-N) DOI: 10.20878/cshr.2012.18.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393381 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: Lee, Won-Gab,18,3,121,2012,A Study on the Mediating Role of Customer Value in the Structural Relationships among Restaurant Service Quality, Customer Satisfaction, and Loyalty: Focusing on Ages 20s-30s DOI: 10.20878/cshr.2012.18.3.009(Journal) (5393381-N) DOI: 10.20878/cshr.2012.18.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393386 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 전혜경,18,3,149,2012,Effects of Emotional Response in Accordance with the Physical Environment of Luxury Korean Restaurants upon Behavioral Intention - Centered on Busan Area - DOI: 10.20878/cshr.2012.18.3.011(Journal) (5393386-N) DOI: 10.20878/cshr.2012.18.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393387 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,18,1,246,2012,The Moderating Effects of Self-participation Regarding the Impact of Education Service Quality on Student Satisfaction- Focusing on the Major of Food Service and Culinary Arts - DOI: 10.20878/cshr.2012.18.1.018(Journal) (5393387-N) DOI: 10.20878/cshr.2012.18.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393384 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,18,4,15,2012,A Study on Wine Selection Attributes by Western Food Menu - Based on Western Cooking Methods - DOI: 10.20878/cshr.2012.18.4.002(Journal) (5393384-N) DOI: 10.20878/cshr.2012.18.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393385 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 박은아,18,3,137,2012,The Relationship of Consuming Patterns, Recognition and Preference on Korean and Japanese Traditional Cookies DOI: 10.20878/cshr.2012.18.3.010(Journal) (5393385-N) DOI: 10.20878/cshr.2012.18.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393390 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: HONG WOO PYO,18,2,149,2012,Quality Characteristics of Lamb Stock According to Salt Contents - Using a High Pressure Extraction Cooking Method - DOI: 10.20878/cshr.2012.18.2.011(Journal) (5393390-N) DOI: 10.20878/cshr.2012.18.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393391 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 김동호,18,2,162,2012,Quality Characteristics of Grape Suspensions Using Protopectinase DOI: 10.20878/cshr.2012.18.2.012(Journal) (5393391-N) DOI: 10.20878/cshr.2012.18.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393388 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김지은,18,4,27,2012,The Effects of Emotional Intelligence upon Job Satisfaction and Organizational Commitment - A Case of Five Star Deluxe Hotel Employees - DOI: 10.20878/cshr.2012.18.4.003(Journal) (5393388-N) DOI: 10.20878/cshr.2012.18.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393389 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 김동진,18,1,259,2012,A Study on Customer Perception on a Food Service Company's Corporate Social Responsibility Activities DOI: 10.20878/cshr.2012.18.1.019(Journal) (5393389-N) DOI: 10.20878/cshr.2012.18.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393298 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 김유정,17,5,30,2011,A study on Consumer Attitude to a Coffee Shop Using the Fishbein Attitude Model - Focused on college students in Busan - DOI: 10.20878/cshr.2011.17.5.003(Journal) (5393298-N) DOI: 10.20878/cshr.2011.17.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393299 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 김영태,17,2,182,2011,An Empirical Study on Self-leadership, Job Satisfaction and Customer Orientation of Employees in Hotel Industry : Moderating Role of Organizational Commitment DOI: 10.20878/cshr.2011.17.2.013(Journal) (5393299-N) DOI: 10.20878/cshr.2011.17.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393296 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 장정자,17,5,1,2011,A Survey on the Knowledge and Preferences for Korean Food Targeting Germans Residing in Korea DOI: 10.20878/cshr.2011.17.5.001(Journal) (5393296-N) DOI: 10.20878/cshr.2011.17.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393297 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 구지은,17,5,15,2011,An Exploratory Study on the Curriculums of Barista Training Institutions -Application of Delphi Method- DOI: 10.20878/cshr.2011.17.5.002(Journal) (5393297-N) DOI: 10.20878/cshr.2011.17.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393302 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 김지은,17,3,141,2011,Microbiological Effect of Hand Safety after Hand Washing Education for Preschool Children in a Day Care Center DOI: 10.20878/cshr.2011.17.3.011(Journal) (5393302-N) DOI: 10.20878/cshr.2011.17.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393303 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 이복섭,17,3,151,2011,A Study on Obesity, Eating-out Behaviors, and Eating Habits among the Housewives in Busan and Gyeongnam Province DOI: 10.20878/cshr.2011.17.3.012(Journal) (5393303-N) DOI: 10.20878/cshr.2011.17.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393300 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 윤숙자,17,3,132,2011,Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder DOI: 10.20878/cshr.2011.17.3.010(Journal) (5393300-N) DOI: 10.20878/cshr.2011.17.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393301 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 전민선,17,5,42,2011,The influence of the Physical Environment of a Coffee Shop on Customer Evaluation and Satisfaction DOI: 10.20878/cshr.2011.17.5.004(Journal) (5393301-N) DOI: 10.20878/cshr.2011.17.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393306 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 김경환,17,3,162,2011,White Wine Making using Campbell Early Grapes with different Kinds of Yeasts DOI: 10.20878/cshr.2011.17.3.013(Journal) (5393306-N) DOI: 10.20878/cshr.2011.17.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393307 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: YangHo Jin,17,5,57,2011,A Study on Recognition of Globalization of Korean Food among the Students Majoring in Foodservice DOI: 10.20878/cshr.2011.17.5.005(Journal) (5393307-N) DOI: 10.20878/cshr.2011.17.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393304 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 최영심,17,2,198,2011,Quality Characteristics of Sugar-snap Cookies by additions of Curcuma Longa L. Powder DOI: 10.20878/cshr.2011.17.2.014(Journal) (5393304-N) DOI: 10.20878/cshr.2011.17.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393305 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 류무희,17,4,88,2011,A Study on Satisfaction with Food Coordination in a University Cafeteria DOI: 10.20878/cshr.2011.17.4.007(Journal) (5393305-N) DOI: 10.20878/cshr.2011.17.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393310 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 최상호,17,3,172,2011,Quality Characteristics of White Pan Bread Added with Perilla Leaf Powder DOI: 10.20878/cshr.2011.17.3.014(Journal) (5393310-N) DOI: 10.20878/cshr.2011.17.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393311 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 이명호,18,1,1,2012,The Physicochemical and Quality Properties of the Bread Added with Soy Fiber Powder DOI: 10.20878/cshr.2012.18.1.001(Journal) (5393311-N) DOI: 10.20878/cshr.2012.18.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393308 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 김정수,17,2,209,2011,Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves DOI: 10.20878/cshr.2011.17.2.015(Journal) (5393308-N) DOI: 10.20878/cshr.2011.17.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393309 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: Yung Woo Jung,17,5,74,2011,A Study on the Effects of Training Factors on Transfer of Training, Training Satisfaction and Retraining Intentions - Based on the management consultation project for foreign customer service restaurant in Chungnam province - DOI: 10.20878/cshr.2011.17.5.006(Journal) (5393309-N) DOI: 10.20878/cshr.2011.17.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393282 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 김병희,17,3,76,2011,A Study on the Recognition and Satisfaction of Food Styling for Cooks in a Deluxe Hotel DOI: 10.20878/cshr.2011.17.3.006(Journal) (5393282-N) DOI: 10.20878/cshr.2011.17.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393283 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 최원식,17,3,89,2011,The Effects of Country-of-origin image of Beef on Consumer’s Quality Perception, Attitude and Purchase Intention DOI: 10.20878/cshr.2011.17.3.007(Journal) (5393283-N) DOI: 10.20878/cshr.2011.17.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393280 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 강경심,17,2,126,2011,A Study on the Method to Vitalize Culinary Education Based on Recognition Survey of Culinary Practice- Focused on Universities Located in Daejeon․Chungnam Areas - DOI: 10.20878/cshr.2011.17.2.009(Journal) (5393280-N) DOI: 10.20878/cshr.2011.17.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393281 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 이은정,17,2,140,2011,An Analysis of Perception Gap on the Interior Space and Foodservice Quality of Italian Restaurants between Customers and Personnel DOI: 10.20878/cshr.2011.17.2.010(Journal) (5393281-N) DOI: 10.20878/cshr.2011.17.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393286 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 최은희,16,5,277,2010,Quality Characteristics of Garaedduk with Roasted Rice Bran DOI: 10.20878/cshr.2010.16.5.021(Journal) (5393286-N) DOI: 10.20878/cshr.2010.16.5.021021021(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393287 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 전현모,17,4,59,2011,A Study on the Importance of Selection Attributes according to the Types of Makgeolli Consumers based on Purchase and Drinking Motives DOI: 10.20878/cshr.2011.17.4.005(Journal) (5393287-N) DOI: 10.20878/cshr.2011.17.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393284 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: Choi Soo Keun,16,5,264,2010,A Study on the Quality Characteristics and Utilization of Jujube Gochujang DOI: 10.20878/cshr.2010.16.5.020(Journal) (5393284-N) DOI: 10.20878/cshr.2010.16.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393285 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 심기현,17,4,39,2011,A Survey on the Recognition and Satisfaction of Korean Herbal Foods according to Dietary Behavior in Lifestyle DOI: 10.20878/cshr.2011.17.4.004(Journal) (5393285-N) DOI: 10.20878/cshr.2011.17.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:34:21 ConfID: 5393290 CauseID: 1429347369 OtherID: 1404074890 JT: Culinary Science & Hospitality Research MD: 박현실,17,1,271,2011,Comparison of Antioxidant Activities of Wild Grape Seed (Vitis coignetiea seed) Extracts by Solvents DOI: 10.20878/cshr.2011.17.1.021(Journal) (5393290-N) DOI: 10.20878/cshr.2011.17.1.021021021(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393291 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 우현모,16,5,287,2010,The Quality Characteristics of Chicken Stock Containing Various Amounts of Tomato DOI: 10.20878/cshr.2010.16.5.022(Journal) (5393291-N) DOI: 10.20878/cshr.2010.16.5.022022022(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393288 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: Ko Jae Youn,17,2,153,2011,The Effect of Menu Quality and Brand Image on Customer Satisfaction and Repurchase Intention in Family Restaurants DOI: 10.20878/cshr.2011.17.2.011(Journal) (5393288-N) DOI: 10.20878/cshr.2011.17.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393289 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 김태순,17,4,74,2011,The Effect of the Food Traceability System Application Applied with the TAM on Consumer Confidence DOI: 10.20878/cshr.2011.17.4.006(Journal) (5393289-N) DOI: 10.20878/cshr.2011.17.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393294 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: Young Sun Ra,17,3,104,2011,Effect of Emotional Labor and Emotional Dissonance on Burnout and Turnover Intention of Hotel and Foodservice Culinary Employees; Focusing on the Culinary-related Service DOI: 10.20878/cshr.2011.17.3.008(Journal) (5393294-N) DOI: 10.20878/cshr.2011.17.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393295 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 김동수,17,2,168,2011,The Causal Relationship between Perceived Service Recovery Justice, and Relationship Benefit, Relationship Satisfaction and Long-term Relationship Orientation DOI: 10.20878/cshr.2011.17.2.012(Journal) (5393295-N) DOI: 10.20878/cshr.2011.17.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393292 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 최봉순,16,5,299,2010,Quality Characteristics of Sulgidduk Added with Perilla Leaves DOI: 10.20878/cshr.2010.16.5.023(Journal) (5393292-N) DOI: 10.20878/cshr.2010.16.5.023023023(Journal) ========================================================== Created: 2018-07-19 20:33:59 ConfID: 5393293 CauseID: 1429347367 OtherID: 1404074884 JT: Culinary Science & Hospitality Research MD: 김경묘,16,5,311,2010,The Effect on Sauce Selection and Preference of Teriyaki Sauce by Material DOI: 10.20878/cshr.2010.16.5.024(Journal) (5393293-N) DOI: 10.20878/cshr.2010.16.5.024024024(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393330 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 김동석,18,1,65,2012,The Quality Characteristics of Powder Pumpkin Soup by Different Varieties of Pumpkins and Addition Ratios DOI: 10.20878/cshr.2012.18.1.006(Journal) (5393330-N) DOI: 10.20878/cshr.2012.18.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393331 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: 박창영,18,2,1,2012,A Study on the Effect of a Mentoring Role on Cooks' Work Outcomes and Job Satisfaction DOI: 10.20878/cshr.2012.18.2.001(Journal) (5393331-N) DOI: 10.20878/cshr.2012.18.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393329 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 김지은,17,5,122,2011,A Structural Model Analysis of Hotel Brand Personality Influencing Restaurant Loyalty Mediated through Restaurant Trust and Satisfaction DOI: 10.20878/cshr.2011.17.5.009(Journal) (5393329-N) DOI: 10.20878/cshr.2011.17.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393334 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 권남욱,17,4,169,2011,A Study on the Effect of the Importance of Selection Attributes for Chicken Specialty Store on Customer Satisfaction and Loyalty : Focusing on Undergraduate and Graduate Students in Daejeon City DOI: 10.20878/cshr.2011.17.4.012(Journal) (5393334-N) DOI: 10.20878/cshr.2011.17.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393335 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 이무형,17,5,139,2011,The Effects of Brand Evidence on the Switching barrier and Relational Performance in the Hotel Firms DOI: 10.20878/cshr.2011.17.5.010(Journal) (5393335-N) DOI: 10.20878/cshr.2011.17.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393332 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 곽다영,17,3,117,2011,The Effects of Environmental Change of Employment on Job Insecurity and Career Commitment Perception among Cooks in Deluxe Hotels DOI: 10.20878/cshr.2011.17.3.009(Journal) (5393332-N) DOI: 10.20878/cshr.2011.17.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393333 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: Young Sun Ra,18,1,77,2012,A Study on the Factors Influencing Behavioral Intention Related to Beef Traceability and TAM DOI: 10.20878/cshr.2012.18.1.007(Journal) (5393333-N) DOI: 10.20878/cshr.2012.18.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393338 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 고기철,18,1,91,2012,The Effects of Teamwork by Servant Leadership on Job Attitudes DOI: 10.20878/cshr.2012.18.1.008(Journal) (5393338-N) DOI: 10.20878/cshr.2012.18.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393339 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,17,5,154,2011,Effect of a Service Employee's Personality on Job Fit and Customer Orientation in Food Service Business DOI: 10.20878/cshr.2011.17.5.011(Journal) (5393339-N) DOI: 10.20878/cshr.2011.17.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393336 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 김지은,17,4,185,2011,A Structural Relationship among Satisfaction with Information, Freedom to Express Opinion, Input from Employees, Trust in Management and Hotel Employees' Attitude toward Organizational Change DOI: 10.20878/cshr.2011.17.4.013(Journal) (5393336-N) DOI: 10.20878/cshr.2011.17.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393337 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: YangHo Jin,18,2,19,2012,Effects of Restaurant Employees' Sense of Humor on Job Satisfaction and Turnover Intention DOI: 10.20878/cshr.2012.18.2.002(Journal) (5393337-N) DOI: 10.20878/cshr.2012.18.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393342 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 김광지,18,1,104,2012,A Comparison Study on Selection Attributes and Satisfaction in the University Foodservice Using IPA-Focused on Difference in Accessibility to Outside Restaurants- DOI: 10.20878/cshr.2012.18.1.009(Journal) (5393342-N) DOI: 10.20878/cshr.2012.18.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393343 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 정효선,18,1,120,2012,Self-expressive Roles of Family Restaurant Brands: Brand Personality-Self Image Congruence, Brand Identification, and Loyalty DOI: 10.20878/cshr.2012.18.1.010(Journal) (5393343-N) DOI: 10.20878/cshr.2012.18.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:36:36 ConfID: 5393340 CauseID: 1429347397 OtherID: 1424094036 JT: Culinary Science & Hospitality Research MD: Sunho Lee,18,2,34,2012,A study in the Effects on the Quality Attributes of Korean Restaurants menu on Revisit Intention - Centering on Korean Students who are Studying in Paris, France - DOI: 10.20878/cshr.2012.18.2.003(Journal) (5393340-N) DOI: 10.20878/cshr.2012.18.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393341 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 정효선,17,5,167,2011,The Effects of Customer-appraised Physical Attractiveness of Employees on Emotional Response and Customer Satisfaction in Casual Dining Restaurants : Focused on University and Graduate Students in Seoul DOI: 10.20878/cshr.2011.17.5.012(Journal) (5393341-N) DOI: 10.20878/cshr.2011.17.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393314 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: Shin, Soo-Jung,17,3,181,2011,Quality Characteristics of Sansapyun with various amounts of Crataegi fructus concentrate DOI: 10.20878/cshr.2011.17.3.015(Journal) (5393314-N) DOI: 10.20878/cshr.2011.17.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393315 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 김경묘,18,1,15,2012,Comparison of General Composition of Cooked Krill and Alcalase Optimization for Maximum Antioxidative Activity by Using Response Surface Methodology DOI: 10.20878/cshr.2012.18.1.002(Journal) (5393315-N) DOI: 10.20878/cshr.2012.18.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393312 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 서경화,17,4,104,2011,A Study on the Influence of Attributes of Celebrity Advertising Models on Advertising Attitude, Corporation Reputation and Reliability: Focusing on TOUS les JOURS and Baskin Robbins Christmas Cake Advertisements DOI: 10.20878/cshr.2011.17.4.008(Journal) (5393312-N) DOI: 10.20878/cshr.2011.17.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393313 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 주형욱,17,2,221,2011,Quality Evaluation of Marinade Mackerel with Rosemary Extract DOI: 10.20878/cshr.2011.17.2.016(Journal) (5393313-N) DOI: 10.20878/cshr.2011.17.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393318 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 김민정,17,3,191,2011,Quality Characteristics of Bread with the Addition of Various Kinds of Solar Salt DOI: 10.20878/cshr.2011.17.3.016(Journal) (5393318-N) DOI: 10.20878/cshr.2011.17.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393319 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 정경아,17,3,204,2011,A Study on the Cooking and Food Preparation Skills of 5th and 6th Graders in Gangwon Province DOI: 10.20878/cshr.2011.17.3.017(Journal) (5393319-N) DOI: 10.20878/cshr.2011.17.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393316 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 남은숙,17,4,121,2011,A Study on a School Milk Program for Elementary School Students in Seoul DOI: 10.20878/cshr.2011.17.4.009(Journal) (5393316-N) DOI: 10.20878/cshr.2011.17.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:34:44 ConfID: 5393317 CauseID: 1429347378 OtherID: 1406449062 JT: Culinary Science & Hospitality Research MD: 이정애,17,2,231,2011,A Study on Recognition and Preference for Processed Product Developments of Mulberry(Morus alba L) Fruit Products DOI: 10.20878/cshr.2011.17.2.017(Journal) (5393317-N) DOI: 10.20878/cshr.2011.17.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393322 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 김병철,18,1,40,2012,Quality Changes of Vegetables by different Cooking Methods DOI: 10.20878/cshr.2012.18.1.004(Journal) (5393322-N) DOI: 10.20878/cshr.2012.18.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393323 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 송민경,17,5,92,2011,The Effects of the Characteristics of Coupons Purchased through a Social Shopping Site upon Customer Satisfaction and Future Behavior Intention - Focusing on Family Restaurants - DOI: 10.20878/cshr.2011.17.5.007(Journal) (5393323-N) DOI: 10.20878/cshr.2011.17.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393320 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 이은진,18,1,27,2012,Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder DOI: 10.20878/cshr.2012.18.1.003(Journal) (5393320-N) DOI: 10.20878/cshr.2012.18.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393321 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: Choi, Soon-hee,17,4,140,2011,The Effects of Psychological Well-being Awareness on Selection Attributes for Hangwa(Korean Traditional Snacks) and Customer Satisfaction DOI: 10.20878/cshr.2011.17.4.010(Journal) (5393321-N) DOI: 10.20878/cshr.2011.17.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:36:06 ConfID: 5393326 CauseID: 1429347390 OtherID: 1404074909 JT: Culinary Science & Hospitality Research MD: 김기진,17,5,108,2011,The Exploratory Study on the Easiness of Using Smart Phone Applications for Searching Food Service Information: Focusing on Consumer Characteristics DOI: 10.20878/cshr.2011.17.5.008(Journal) (5393326-N) DOI: 10.20878/cshr.2011.17.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:36:21 ConfID: 5393327 CauseID: 1429347391 OtherID: 1396904336 JT: Culinary Science & Hospitality Research MD: 박영미,18,1,54,2012,Quality Characteristics of Sulgidduck Added with Purple Sweet Potato DOI: 10.20878/cshr.2012.18.1.005(Journal) (5393327-N) DOI: 10.20878/cshr.2012.18.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:35:47 ConfID: 5393324 CauseID: 1429347388 OtherID: 1404074907 JT: Culinary Science & Hospitality Research MD: 최정은,17,4,153,2011,The Relationships of Consumers’ Objective Knowledge, Subjective Knowledge, Risk Perception and Purchase Intention of Organic Food : A Mediating Effect of Risk Perception towards Food Safety DOI: 10.20878/cshr.2011.17.4.011(Journal) (5393324-N) DOI: 10.20878/cshr.2011.17.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:35:16 ConfID: 5393325 CauseID: 1429347379 OtherID: 1404074901 JT: Culinary Science & Hospitality Research MD: 주형욱,17,3,221,2011,Sensory Test and Physiochemical Property of Marinade Mackerel with Herb Salt Solution DOI: 10.20878/cshr.2011.17.3.018(Journal) (5393325-N) DOI: 10.20878/cshr.2011.17.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393490 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 조재철,19,1,244,2013,Quality Characteristics of Takju added with Seokim DOI: 10.20878/cshr.2013.19.1.018(Journal) (5393490-N) DOI: 10.20878/cshr.2013.19.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393491 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 김영중,19,3,156,2013,The Effects of Culinary Food & Beverage Employees' Stress Coping Style on Job Satisfaction and Customer Orientation DOI: 10.20878/cshr.2013.19.3.012(Journal) (5393491-N) DOI: 10.20878/cshr.2013.19.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393488 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 송효진,19,1,230,2013,A Study on Intake and Purchasing Behavior of Processed Food among Adolescents DOI: 10.20878/cshr.2013.19.1.017(Journal) (5393488-N) DOI: 10.20878/cshr.2013.19.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393489 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 이정애,19,4,77,2013,A Study on Student Satisfaction with Educational Environment, Innovation Configuration, and Intervention Demand of Students in Culinary Practice Education - Focusing on University Students Majoring in Culinary Arts - DOI: 10.20878/cshr.2013.19.4.006(Journal) (5393489-N) DOI: 10.20878/cshr.2013.19.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393494 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 강경심,19,2,176,2013,A Comparative Study on the Perception of Actual Utilization of Smart Devices and Development of Culinary Education Application - Focused on 4-year University Students Located in the Daejeon · Chungnam Areas - DOI: 10.20878/cshr.2013.19.2.013(Journal) (5393494-N) DOI: 10.20878/cshr.2013.19.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393495 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 최영심,19,5,1,2013,The Quality Characteristics of Soybean Dasik Added with Ramie Leaf Extract Powder (Boehmerianivea)Powder DOI: 10.20878/cshr.2013.19.5.001(Journal) (5393495-N) DOI: 10.20878/cshr.2013.19.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393492 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 정효선,19,4,94,2013,A Study on the Moderating Role of Hotel Employees' Emotional Labor in the Causal Relationships among Emotional Dissonance, Burnout, and Job Satisfaction DOI: 10.20878/cshr.2013.19.4.007(Journal) (5393492-N) DOI: 10.20878/cshr.2013.19.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393493 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: jung hyeon a,19,2,167,2013,Quality Characteristics of Ginger Salad Dressing DOI: 10.20878/cshr.2013.19.2.012(Journal) (5393493-N) DOI: 10.20878/cshr.2013.19.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393498 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: Yeonjung-Lee,19,2,203,2013,Quality Characteristics of Sulgidduk Added with Saltwort(Salicornia herbacea L.) Powder DOI: 10.20878/cshr.2013.19.2.015(Journal) (5393498-N) DOI: 10.20878/cshr.2013.19.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393499 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 김지은,20,1,1,2014,The Relationship between Goal Orientation and Service-Oriented Organizational Citizenship Behaviors - A Case of Five Star Deluxe Hotel Employees - DOI: 10.20878/cshr.2014.20.1.001(Journal) (5393499-N) DOI: 10.20878/cshr.2014.20.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393496 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 송민경,19,2,190,2013,A Study on the Differences in Restaurant Visit Intention and Information Credibility Based on e-WOM for Restaurants and Directions of Replies DOI: 10.20878/cshr.2013.19.2.014(Journal) (5393496-N) DOI: 10.20878/cshr.2013.19.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393497 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Hui-Rang Yim,19,5,11,2013,A Study on the Quality and Image of School Meal Service and Student Satisfaction with the Service : Focused on Moderating Effect of Distribution Types DOI: 10.20878/cshr.2013.19.5.002(Journal) (5393497-N) DOI: 10.20878/cshr.2013.19.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393502 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 정현철,19,4,119,2013,Quality Characteristics and Dough Rheological Properties of Pan Bread with Waxy Barley Powder DOI: 10.20878/cshr.2013.19.4.009(Journal) (5393502-N) DOI: 10.20878/cshr.2013.19.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393503 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 강현우,19,5,49,2013,Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments DOI: 10.20878/cshr.2013.19.5.005(Journal) (5393503-N) DOI: 10.20878/cshr.2013.19.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393500 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: Woon-Rang Chae,19,4,109,2013,A Study on the Effect of Service Quality on Customers Satisfaction and Revisit Intention to Jeonju Bibimbap Specialty Restaurants DOI: 10.20878/cshr.2013.19.4.008(Journal) (5393500-N) DOI: 10.20878/cshr.2013.19.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393501 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 박지양,19,5,23,2013,Quality Characteristics of Yogurt Dressing Added with Bokbunja (Rubus coreanus Miquel) Juice DOI: 10.20878/cshr.2013.19.5.003(Journal) (5393501-N) DOI: 10.20878/cshr.2013.19.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393474 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 황영정,19,1,189,2013,Research on Medicinal Food Consumption Patterns in Gyeongju Area DOI: 10.20878/cshr.2013.19.1.014(Journal) (5393474-N) DOI: 10.20878/cshr.2013.19.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393475 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 한은주,18,5,256,2012,Quality Characteristics of Muffins Containing Ginger Juice DOI: 10.20878/cshr.2012.18.5.018(Journal) (5393475-N) DOI: 10.20878/cshr.2012.18.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393472 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김자경,18,5,243,2012,Quality Characteristics of Brown Sauce Made with Freeze-dried Salicornia herbacea L. Powder DOI: 10.20878/cshr.2012.18.5.017(Journal) (5393472-N) DOI: 10.20878/cshr.2012.18.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393473 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: Hyo-Woon Jeon,19,4,40,2013,Effect of the Characteristics of Temple Food on Satisfaction : Moderating Effect of Religion DOI: 10.20878/cshr.2013.19.4.004(Journal) (5393473-N) DOI: 10.20878/cshr.2013.19.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393478 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 김경묘,19,3,105,2013,Headspace Volatile Compounds of Krill Reaction Flavor and Its Application to Teriyaki Sauce DOI: 10.20878/cshr.2013.19.3.008(Journal) (5393478-N) DOI: 10.20878/cshr.2013.19.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393479 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: MinJung Kim,19,2,130,2013,A Study on the Structural Relationships among Brand Personality, Customer-Brand Relationship Quality, and Repurchase Intention : Focusing on Domestic Pizza Market DOI: 10.20878/cshr.2013.19.2.010(Journal) (5393479-N) DOI: 10.20878/cshr.2013.19.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393476 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 유경진,19,1,204,2013,A Comprehensive Study on the Intake Patterns and Expenditures on Ramyun among Adults in Metropolitan Areas of Korea DOI: 10.20878/cshr.2013.19.1.015(Journal) (5393476-N) DOI: 10.20878/cshr.2013.19.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393477 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 김지은,19,4,56,2013,A Structural Model Analysis of Psychological Contract Breach, Psychological Contract Violation, and Employee Outcomes - A Case of Five Star Deluxe Hotel Employees - DOI: 10.20878/cshr.2013.19.4.005(Journal) (5393477-N) DOI: 10.20878/cshr.2013.19.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393482 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 김장호,19,3,116,2013,Quality Characteristics of Tomato Sauce Added with Rosemary by Different Storage Periods DOI: 10.20878/cshr.2013.19.3.009(Journal) (5393482-N) DOI: 10.20878/cshr.2013.19.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393483 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 이재상,18,5,279,2012,Quality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder DOI: 10.20878/cshr.2012.18.5.020(Journal) (5393483-N) DOI: 10.20878/cshr.2012.18.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393480 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 박영미,18,5,267,2012,Quality Characteristics of Sulgidduck Using Dry Rice Powder Added with Different Amounts of Milk DOI: 10.20878/cshr.2012.18.5.019(Journal) (5393480-N) DOI: 10.20878/cshr.2012.18.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393481 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 김수진,19,1,215,2013,Dietary Behavior and Food Frequency of Females in Their Twenties Working Shifts at Coffee Shops in Seoul DOI: 10.20878/cshr.2013.19.1.016(Journal) (5393481-N) DOI: 10.20878/cshr.2013.19.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393486 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김하윤,18,5,293,2012,Quality Characteristics of Modified Kochujang Made with Tofu powder Instead of Meju powder DOI: 10.20878/cshr.2012.18.5.021(Journal) (5393486-N) DOI: 10.20878/cshr.2012.18.5.021021021(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393487 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 지정란,19,3,142,2013,Quality Characteristics and Dough Rheological Properties of Pan Bread with Perilla Seed Powder DOI: 10.20878/cshr.2013.19.3.011(Journal) (5393487-N) DOI: 10.20878/cshr.2013.19.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393484 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 최원식,19,2,149,2013,Effects of the External Variables of the RFID System for Eco-friendly Agricultural Products on Perceived Value and Behavioral Intention : Applying an Expanded TAM DOI: 10.20878/cshr.2013.19.2.011(Journal) (5393484-N) DOI: 10.20878/cshr.2013.19.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393485 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 최은희,19,3,130,2013,Quality Characteristics of Garaedduk with Defatted Rice Bran DOI: 10.20878/cshr.2013.19.3.010(Journal) (5393485-N) DOI: 10.20878/cshr.2013.19.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393522 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Eun-Joo Choi,20,2,65,2014,The Effect of Heating time on the Quality of Short Necked Clam Stock DOI: 10.20878/cshr.2014.20.2.006(Journal) (5393522-N) DOI: 10.20878/cshr.2014.20.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393523 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 박성진,20,1,55,2014,Effects of Drying Methods on the Quality and Physiological Activities of Blueberry(Vaccinium ashei) DOI: 10.20878/cshr.2014.20.1.005(Journal) (5393523-N) DOI: 10.20878/cshr.2014.20.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393520 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 유수현,19,3,209,2013,Quality Characteristics of Mussel Stock with Different Heating Times DOI: 10.20878/cshr.2013.19.3.015(Journal) (5393520-N) DOI: 10.20878/cshr.2013.19.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393521 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 윤귀애,19,4,176,2013,A Study on the Influence of Empowerment of Restaurant Cooks on Job Satisfaction, Organizational Commitment, and Customer Orientation - Centering on Busan - DOI: 10.20878/cshr.2013.19.4.013(Journal) (5393521-N) DOI: 10.20878/cshr.2013.19.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393526 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 이승민,20,2,79,2014,Quality Characteristics of Apple Jam Added with Ginger DOI: 10.20878/cshr.2014.20.2.007(Journal) (5393526-N) DOI: 10.20878/cshr.2014.20.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393527 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 송민경,20,1,65,2014,The Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White DOI: 10.20878/cshr.2014.20.1.006(Journal) (5393527-N) DOI: 10.20878/cshr.2014.20.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393524 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 소영진,19,5,100,2013,Hair Mineral Analysis of People Suffering from Hair Loss According to Their Age and Gender DOI: 10.20878/cshr.2013.19.5.009(Journal) (5393524-N) DOI: 10.20878/cshr.2013.19.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393525 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,19,3,218,2013,A Study on the Effect of Coffee Shop Service Quality on Perceived Value and Behavioral Intention - Focusing on Busan-Area College Students - DOI: 10.20878/cshr.2013.19.3.016(Journal) (5393525-N) DOI: 10.20878/cshr.2013.19.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393530 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: Lee, Won-Gab,20,1,89,2014,A Study on the Effects of Demographic Characteristics of Consumers on Types of Preferred Menu: Focusing on Daegu and Gyongbuk Region DOI: 10.20878/cshr.2014.20.1.008(Journal) (5393530-N) DOI: 10.20878/cshr.2014.20.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393531 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 오현정,19,5,110,2013,Quality Characteristics of Jelly Added with Pressed Kiwi(Actinidia chinensis var. 'Halla Gold') Juice DOI: 10.20878/cshr.2013.19.5.010(Journal) (5393531-N) DOI: 10.20878/cshr.2013.19.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393528 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 김동석,20,2,89,2014,A Study on the Physicochemical and Sensory Characteristics of Cod Stock by Hot Water Extraction Time DOI: 10.20878/cshr.2014.20.2.008(Journal) (5393528-N) DOI: 10.20878/cshr.2014.20.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393529 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 강명수,20,1,76,2014,A Study on Research Trends of 「The Korean Journal of Culinary Research」 DOI: 10.20878/cshr.2014.20.1.007(Journal) (5393529-N) DOI: 10.20878/cshr.2014.20.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393534 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 김선경,19,3,248,2013,The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder DOI: 10.20878/cshr.2013.19.3.018(Journal) (5393534-N) DOI: 10.20878/cshr.2013.19.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393535 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 최현정,19,5,121,2013,A Structural Relationships of Work-Family Culture, Work-Family Balance, and Organizational Commitment among Hotel Employees DOI: 10.20878/cshr.2013.19.5.011(Journal) (5393535-N) DOI: 10.20878/cshr.2013.19.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393532 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 채영철,19,3,234,2013,A Study on the Ancient Israelite Food Culture DOI: 10.20878/cshr.2013.19.3.017(Journal) (5393532-N) DOI: 10.20878/cshr.2013.19.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393533 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 최상호,20,2,100,2014,Quality Characteristics of Korean Wheat Bread Prepared with Substitutions of Naturally Fermented Rice Starters DOI: 10.20878/cshr.2014.20.2.009(Journal) (5393533-N) DOI: 10.20878/cshr.2014.20.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393506 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: Lee, Na-Rae,19,3,173,2013,The Effects of Servicescape, Brand Reputation and Experiences on Brand Attitude and Loyalty in Korean Restaurants DOI: 10.20878/cshr.2013.19.3.013(Journal) (5393506-N) DOI: 10.20878/cshr.2013.19.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393507 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: In-Iy Hong,20,1,18,2014,A Study on the Development of Burdock Gruel DOI: 10.20878/cshr.2014.20.1.002(Journal) (5393507-N) DOI: 10.20878/cshr.2014.20.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393504 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 최원식,20,2,1,2014,The Effects of the Emotional Leadership Perceived by Hotel Cuisine Employees on Empowerment, Trust and Innovative Behavior DOI: 10.20878/cshr.2014.20.2.001(Journal) (5393504-N) DOI: 10.20878/cshr.2014.20.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393505 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 이지혜,19,4,136,2013,The Effect of College Students' Confidence in Nutrition Knowledge on Health-Related Behavioral Intentions : The Moderating Effect of Gender DOI: 10.20878/cshr.2013.19.4.010(Journal) (5393505-N) DOI: 10.20878/cshr.2013.19.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393510 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: Eun-Ok Seo,20,1,27,2014,Quality Characteristics of Muffins containing Beet Powder DOI: 10.20878/cshr.2014.20.1.003(Journal) (5393510-N) DOI: 10.20878/cshr.2014.20.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393511 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Chan-Ok Lee,19,5,59,2013,Effects of the Personality Traits of Hotel Chefs and LMX on Innovative Behavior DOI: 10.20878/cshr.2013.19.5.006(Journal) (5393511-N) DOI: 10.20878/cshr.2013.19.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393508 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Ha, Hyun-Joo,20,2,16,2014,Antioxidant and Anti-inflammation Activity of Red Cabbage Extract DOI: 10.20878/cshr.2014.20.2.002(Journal) (5393508-N) DOI: 10.20878/cshr.2014.20.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393509 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 김은지,19,4,147,2013,Quality Characteristics of White Pan Bread with Honey DOI: 10.20878/cshr.2013.19.4.011(Journal) (5393509-N) DOI: 10.20878/cshr.2013.19.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393514 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 이승민,19,5,76,2013,Quality Characteristics of Gruel Added with Ramie Leaves DOI: 10.20878/cshr.2013.19.5.007(Journal) (5393514-N) DOI: 10.20878/cshr.2013.19.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393515 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 최원식,19,4,161,2013,The Effects of the Attributes of the Eco-friendly Agricultural Products Traceability System on Perceived Value and Behavioral Intention DOI: 10.20878/cshr.2013.19.4.012(Journal) (5393515-N) DOI: 10.20878/cshr.2013.19.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393512 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 정효선,20,1,38,2014,The Role of Corporate Associations in Customers' Trust, Loyalty, Revisit, and Switching Intention to a Foodservice Company : Focused on Corporate Ability and Corporate Social Responsibility Associations DOI: 10.20878/cshr.2014.20.1.004(Journal) (5393512-N) DOI: 10.20878/cshr.2014.20.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393513 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 김동석,20,2,27,2014,Quality Characteristics of Yanggaeng Added with Curcuma longa L. Powder DOI: 10.20878/cshr.2014.20.2.003(Journal) (5393513-N) DOI: 10.20878/cshr.2014.20.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393518 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 백종온,19,5,87,2013,Influence of Relationship Quality by Servicescape of Korean Restaurants on Loyalty - Focusing on Busan city area - DOI: 10.20878/cshr.2013.19.5.008(Journal) (5393518-N) DOI: 10.20878/cshr.2013.19.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393519 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 최준봉,20,2,54,2014,Prevention of Tissue Softening of Retorted Onion by Long Time, Low Temperature Blanching in Calcium Solution DOI: 10.20878/cshr.2014.20.2.005(Journal) (5393519-N) DOI: 10.20878/cshr.2014.20.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393516 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 윤숙자,20,2,38,2014,Usage Status of Traditional Rice Cake as a Meal Substitute and Analysis on the Selection Attributes Affecting Purchase DOI: 10.20878/cshr.2014.20.2.004(Journal) (5393516-N) DOI: 10.20878/cshr.2014.20.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393517 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 유지용,19,3,194,2013,변혁적 리더십이 직무만족 및 직무성과에 미치는 영향 - 특급호텔 조리사를 중심으로 - DOI: 10.20878/cshr.2013.19.3.014(Journal) (5393517-N) DOI: 10.20878/cshr.2013.19.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393426 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Shin, Soo-Jung,18,4,199,2012,Quality Characteristics of Sansapyun Prepared with Various Amounts of Sansa Concentrate Gelatinized with Chinese Water Chestnut Starch DOI: 10.20878/cshr.2012.18.4.014(Journal) (5393426-N) DOI: 10.20878/cshr.2012.18.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393427 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: Bo-Soon Lee,18,5,95,2012,The Exploratory Study on the Preference and the Purchase Intention of Fusion Bibimbap: Focused on Seoul Area DOI: 10.20878/cshr.2012.18.5.007(Journal) (5393427-N) DOI: 10.20878/cshr.2012.18.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393424 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 김용완,19,1,42,2013,The Effect of Founding Process of Foodservice Business and Foodservice Marketing Management on the Duration of Business - Focused on Kwangju City - DOI: 10.20878/cshr.2013.19.1.004(Journal) (5393424-N) DOI: 10.20878/cshr.2013.19.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393425 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 안혜령,18,4,183,2012,Effects of Adding Sourdough Starter Powder using Korean Wheat Flour on the Quality of Pan Bread DOI: 10.20878/cshr.2012.18.4.013(Journal) (5393425-N) DOI: 10.20878/cshr.2012.18.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393430 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 용동희,18,4,209,2012,Effects of Calcium Chloride Concentration and Reaction Time on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads DOI: 10.20878/cshr.2012.18.4.015(Journal) (5393430-N) DOI: 10.20878/cshr.2012.18.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393431 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,18,5,113,2012,A Study on Correlation among Empowerment, Job Satisfaction and Turnover Intention of Food Service Industry Employees DOI: 10.20878/cshr.2012.18.5.008(Journal) (5393431-N) DOI: 10.20878/cshr.2012.18.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393428 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 박진희,19,2,1,2013,Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder DOI: 10.20878/cshr.2013.19.2.001(Journal) (5393428-N) DOI: 10.20878/cshr.2013.19.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393429 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 서태수,19,1,57,2013,A Study on the Effects of the Relational Norm Factor of Food Service Franchising on Perceived Fairness and Intention to Remain DOI: 10.20878/cshr.2013.19.1.005(Journal) (5393429-N) DOI: 10.20878/cshr.2013.19.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393434 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 이춘복,18,4,233,2012,Anti-inflammation Activity of Water Extracts from Hericium Erinacium among Medicinal Mushrooms DOI: 10.20878/cshr.2012.18.4.017(Journal) (5393434-N) DOI: 10.20878/cshr.2012.18.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393435 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김장호,18,5,129,2012,A Study on the Current Status and Activation of Food Tourism Festivals - Centering around Gwangju, Jeonnam Province - DOI: 10.20878/cshr.2012.18.5.009(Journal) (5393435-N) DOI: 10.20878/cshr.2012.18.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393432 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김세한,18,4,222,2012,A Study on the Quality Characteristics of Brown Sauce by the Addition of Red Yeast Rice Powder Roux DOI: 10.20878/cshr.2012.18.4.016(Journal) (5393432-N) DOI: 10.20878/cshr.2012.18.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393433 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 김금란,19,2,11,2013,Differences in Snacking Behavior and General Characteristics of High School Students in Some Areas in Seoul and Kyonggido DOI: 10.20878/cshr.2013.19.2.002(Journal) (5393433-N) DOI: 10.20878/cshr.2013.19.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393438 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김지은,18,5,146,2012,A Structural Model Analysis of Person-Organization Fit Influencing Job Satisfaction and Turnover Intent Mediated through Goal Commitment- Centered on Five Star Deluxe Hotel Employees- DOI: 10.20878/cshr.2012.18.5.010(Journal) (5393438-N) DOI: 10.20878/cshr.2012.18.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393439 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 최원식,19,1,85,2013,The Effects of the RFID System for Eco-Agricultural Products on Trust and Behavior Intention : Focusing on an Expanded Technology Acceptance Model DOI: 10.20878/cshr.2013.19.1.007(Journal) (5393439-N) DOI: 10.20878/cshr.2013.19.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393436 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: YangHo Jin,19,1,70,2013,The Effect of Sommelier Service Quality on Customer's Emotional Response and Revisit Intention DOI: 10.20878/cshr.2013.19.1.006(Journal) (5393436-N) DOI: 10.20878/cshr.2013.19.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393437 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 김광지,19,2,28,2013,A Study on the Causality among Customer Orientation, Job Satisfaction, and Organizational Commitment of Food Service Employees Using a Non-recursive Model DOI: 10.20878/cshr.2013.19.2.003(Journal) (5393437-N) DOI: 10.20878/cshr.2013.19.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393410 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김주영,18,5,33,2012,A Study on the Influence of Experiential Marketing in Deluxe Hotel Restaurants on Brand Personality DOI: 10.20878/cshr.2012.18.5.003(Journal) (5393410-N) DOI: 10.20878/cshr.2012.18.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393411 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: Junbae Ahn,18,3,239,2012,Development of Teriyaki Sauce Added with Jujube Concentrate (Ziziphus jujube Miller) Extracts DOI: 10.20878/cshr.2012.18.3.018(Journal) (5393411-N) DOI: 10.20878/cshr.2012.18.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393408 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: jeong hoon lee,18,3,227,2012,Effect of β-Glucan on Rheological Properties and Quality Characteristics of White Pan Bread DOI: 10.20878/cshr.2012.18.3.017(Journal) (5393408-N) DOI: 10.20878/cshr.2012.18.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393409 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김태구,18,4,100,2012,Structural Relationships among Frontline Hotel Employees' Core Self-evaluations, Perceived Customer Verbal Aggression and Turnover Intention DOI: 10.20878/cshr.2012.18.4.008(Journal) (5393409-N) DOI: 10.20878/cshr.2012.18.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393414 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 정경아,18,3,266,2012,A Study on the Dietary Habits of 5th & 6th Grade Students and the Dietary Life Education by Teachers - Focused on the Elementary Schools in Chuncheon Area - DOI: 10.20878/cshr.2012.18.3.020(Journal) (5393414-N) DOI: 10.20878/cshr.2012.18.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393415 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: Jang,Hyuk-Rae,19,1,1,2013,The Influence of Culinary Employee's Interpersonal Attachment on Their Job Satisfaction and Job Attachment DOI: 10.20878/cshr.2013.19.1.001(Journal) (5393415-N) DOI: 10.20878/cshr.2013.19.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393412 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 최원식,18,5,45,2012,The Effect of Servicescape of an Eco-friendly Restaurant on Customer Perceived Value, Attitude and Behavior Intention DOI: 10.20878/cshr.2012.18.5.004(Journal) (5393412-N) DOI: 10.20878/cshr.2012.18.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:36:55 ConfID: 5393413 CauseID: 1429347408 OtherID: 1404074913 JT: Culinary Science & Hospitality Research MD: 박기봉,18,3,252,2012,Quality and Sensory Characteristics of Bechamel Sauce with Various Amounts of Chungkukjang Powder DOI: 10.20878/cshr.2012.18.3.019(Journal) (5393413-N) DOI: 10.20878/cshr.2012.18.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393418 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 서경화,19,1,12,2013,The Effects of the Business Resources in Diversification Foodservice Corporations on Resource Sharing and Synergy : Focusing on Moderating Effects by Synergy Implementation Cost DOI: 10.20878/cshr.2013.19.1.002(Journal) (5393418-N) DOI: 10.20878/cshr.2013.19.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393419 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 전혜경,18,4,133,2012,Effects of Emotional Reaction Based on Consumption Experiences of Luxury Korean Restaurants on Repurchase Intention DOI: 10.20878/cshr.2012.18.4.010(Journal) (5393419-N) DOI: 10.20878/cshr.2012.18.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393416 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 김기진,18,5,63,2012,A Study on Management Strategies and Structural Relationships in the Restaurant Industry Using the Service Profit Chain DOI: 10.20878/cshr.2012.18.5.005(Journal) (5393416-N) DOI: 10.20878/cshr.2012.18.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393417 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 전현모,18,4,118,2012,The Effects of Psychological Capital on Job Satisfaction and Organizational Commitment of Foodservice Employees - Focused on Chain Restaurant - DOI: 10.20878/cshr.2012.18.4.009(Journal) (5393417-N) DOI: 10.20878/cshr.2012.18.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393422 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Yoonkyung Hwang,18,4,148,2012,A Research on the Education, Knowledge and Management levels about Sanitation at Window Bakery in the Metropolitan Area DOI: 10.20878/cshr.2012.18.4.011(Journal) (5393422-N) DOI: 10.20878/cshr.2012.18.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393423 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김진갑,18,4,166,2012,Influence of Japanese Restaurants' LOHAS Image Factors on Customers' Menu Selection and Satisfaction DOI: 10.20878/cshr.2012.18.4.012(Journal) (5393423-N) DOI: 10.20878/cshr.2012.18.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393420 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 이성희,18,5,80,2012,A Study on the Relationships among Environmental Fit, Job Satisfaction and Job Performance by Hotel Chefs' Personality Types DOI: 10.20878/cshr.2012.18.5.006(Journal) (5393420-N) DOI: 10.20878/cshr.2012.18.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393421 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: Bo-Soon Lee,19,1,26,2013,A Study on the Relationships among an Executive's Human Resources Management, Customer Satisfaction, Customer Loyalty, and Financial Performance : Focusing on Korean Traditional Restaurants DOI: 10.20878/cshr.2013.19.1.003(Journal) (5393421-N) DOI: 10.20878/cshr.2013.19.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393458 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: Seoyoung Shin,19,1,121,2013,Motive on Social Networking Service Usage of Restaurant Customers DOI: 10.20878/cshr.2013.19.1.009(Journal) (5393458-N) DOI: 10.20878/cshr.2013.19.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393459 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 서경화,19,3,57,2013,The Effect of Christmas Marketing Communication on Trust and Purchase Intention in the Bakery Industry DOI: 10.20878/cshr.2013.19.3.005(Journal) (5393459-N) DOI: 10.20878/cshr.2013.19.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393456 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 정경아,18,5,190,2012,A Study on the Relationship between Dietary habits and Food Intake and Impulsiveness and Aggression in the 6th Grade Students of the Elementary School in Chuncheon Area DOI: 10.20878/cshr.2012.18.5.013(Journal) (5393456-N) DOI: 10.20878/cshr.2012.18.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393457 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 나성주,19,3,46,2013,Quality Characteristics of Sikhae Made with Monascus Anka Rice DOI: 10.20878/cshr.2013.19.3.004(Journal) (5393457-N) DOI: 10.20878/cshr.2013.19.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393462 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 정숙희,18,5,220,2012,A Study on the Storage and Quality Characteristics of Duteoptteok Added with Mugwort DOI: 10.20878/cshr.2012.18.5.015(Journal) (5393462-N) DOI: 10.20878/cshr.2012.18.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393463 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 김정수,19,3,73,2013,Quality Characteristics of Fresh Noodles With Hot-air-dried Perilla Leaf powder DOI: 10.20878/cshr.2013.19.3.006(Journal) (5393463-N) DOI: 10.20878/cshr.2013.19.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393460 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 박영미,19,4,1,2013,Effects of Guava Leaf Powder on the Quality of Seasoned Pork DOI: 10.20878/cshr.2013.19.4.001(Journal) (5393460-N) DOI: 10.20878/cshr.2013.19.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393461 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 문승권,18,5,205,2012,A Correlation Analysis between Physicochemical․Mechanical Characteristics and Sensory Characteristics of Puffer Fish Fillet under Storage Conditions DOI: 10.20878/cshr.2012.18.5.014(Journal) (5393461-N) DOI: 10.20878/cshr.2012.18.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393466 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: Min-Ae Lee,19,4,13,2013,Quality Characteristics of Madeleine Added with Mulberry Powder According to Drying Conditions DOI: 10.20878/cshr.2013.19.4.002(Journal) (5393466-N) DOI: 10.20878/cshr.2013.19.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393467 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 이인숙,19,4,25,2013,A Study on the Effect of Young Entrepreneurs' Growth Factors on Entrepreneurial Capability and Entrepreneurial Intentions : - Focused on the College Students Majoring in Culinary and Foodservice - DOI: 10.20878/cshr.2013.19.4.003(Journal) (5393467-N) DOI: 10.20878/cshr.2013.19.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393464 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 고준영,19,1,139,2013,Quality Characteristics of Gochujang Containing Various Amounts of Persimmon Syrup DOI: 10.20878/cshr.2013.19.1.010(Journal) (5393464-N) DOI: 10.20878/cshr.2013.19.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393465 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 최은희,19,1,151,2013,Optimization and Quality Characteristics of Balsamic Vinegar Jelly with Various Gelling Agents DOI: 10.20878/cshr.2013.19.1.011(Journal) (5393465-N) DOI: 10.20878/cshr.2013.19.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393470 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 송흥규,19,3,87,2013,A Study on the Effect of Organizational Service Orientation on Job Satisfaction and Organization Performance - A Case of Buffet Restaurant Kitchen Employees in Deluxe Hotels - DOI: 10.20878/cshr.2013.19.3.007(Journal) (5393470-N) DOI: 10.20878/cshr.2013.19.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393471 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: KIM HYUN AH,19,1,179,2013,Quality Characteristics of Baked Yackwa Made with Various Amounts of Goami Powder and Wheat Flour DOI: 10.20878/cshr.2013.19.1.013(Journal) (5393471-N) DOI: 10.20878/cshr.2013.19.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393468 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 이민수,19,1,164,2013,The Research on Sanchoneo Mandu Product Development Using Conjoint Analysis DOI: 10.20878/cshr.2013.19.1.012(Journal) (5393468-N) DOI: 10.20878/cshr.2013.19.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393469 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: 정세현,18,5,233,2012,Antioxidant and antidiabetic Activity of Jehotang according to Different Cooking Methods DOI: 10.20878/cshr.2012.18.5.016(Journal) (5393469-N) DOI: 10.20878/cshr.2012.18.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393442 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 김현정,19,2,52,2013,A Study on Market Segmentation of Home Meal Replacement Consumers DOI: 10.20878/cshr.2013.19.2.005(Journal) (5393442-N) DOI: 10.20878/cshr.2013.19.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393443 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 김하윤,18,4,243,2012,A Study on the Development of Sauce Using Paprika Powder DOI: 10.20878/cshr.2012.18.4.018(Journal) (5393443-N) DOI: 10.20878/cshr.2012.18.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393440 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: Min-Ae Lee,19,2,40,2013,A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder DOI: 10.20878/cshr.2013.19.2.004(Journal) (5393440-N) DOI: 10.20878/cshr.2013.19.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393441 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: Hyun-Joong Kim,19,3,1,2013,A Study on the Effects of Downsizing Kitchen Employees in Hotels on Job Attitude - Focusing on the Individual Behavior Types(DISC) of Kitchen Employees in the Hotels in the Seoul and Daejeon Regions - DOI: 10.20878/cshr.2013.19.3.001(Journal) (5393441-N) DOI: 10.20878/cshr.2013.19.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393446 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 이선령,19,3,18,2013,A Study on the Effects of Perceived Value on Customer Satisfaction and Revisit Intention - Focused on the Differences of Involvement Level - DOI: 10.20878/cshr.2013.19.3.002(Journal) (5393446-N) DOI: 10.20878/cshr.2013.19.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393447 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: Yae-Jung Han,19,2,76,2013,A Study on Major Satisfaction and Career Maturity according to the Values of College Students - Majoring in Food Management and Culinary Arts - DOI: 10.20878/cshr.2013.19.2.007(Journal) (5393447-N) DOI: 10.20878/cshr.2013.19.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393444 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 이금희,19,2,65,2013,A Study on the Quality and Sensory Characteristics of Ginseng Pickles(JJangachi) DOI: 10.20878/cshr.2013.19.2.006(Journal) (5393444-N) DOI: 10.20878/cshr.2013.19.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393445 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: Lee, Won-Gab,18,4,255,2012,Quality Characteristics of Yogurt Dressing Prepared with Blueberry Juice DOI: 10.20878/cshr.2012.18.4.019(Journal) (5393445-N) DOI: 10.20878/cshr.2012.18.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393450 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 이은정,19,2,93,2013,A Survey of the Adaptation and Preference for South Korean Food in North Korean Refugees DOI: 10.20878/cshr.2013.19.2.008(Journal) (5393450-N) DOI: 10.20878/cshr.2013.19.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393451 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 이은주,18,4,277,2012,A Study on the Degree of Satisfaction with School Dinner by School Meal Service in Daegu DOI: 10.20878/cshr.2012.18.4.021(Journal) (5393451-N) DOI: 10.20878/cshr.2012.18.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:37:18 ConfID: 5393448 CauseID: 1429347428 OtherID: 1404074915 JT: Culinary Science & Hospitality Research MD: 이준열,18,4,266,2012,Quality Characteristics of White Pan Bread Using the Salt-Stressed Yeast Method DOI: 10.20878/cshr.2012.18.4.020(Journal) (5393448-N) DOI: 10.20878/cshr.2012.18.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:37:50 ConfID: 5393449 CauseID: 1429347500 OtherID: 1404074917 JT: Culinary Science & Hospitality Research MD: 김동석,19,1,103,2013,The Effects of Environment-friendly Consumption Value on Trust and Purchase Intention in Environment-Friendly Agricultural Products DOI: 10.20878/cshr.2013.19.1.008(Journal) (5393449-N) DOI: 10.20878/cshr.2013.19.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393454 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 안혜령,19,3,33,2013,Quality Characteristics of Yellow Layer Cake Added with Coffee Silver Skin DOI: 10.20878/cshr.2013.19.3.003(Journal) (5393454-N) DOI: 10.20878/cshr.2013.19.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393455 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: Hong Jinim,18,5,176,2012,A Study on the Effective Educational and Promotional Strategies for the Special Act on the Safety Management of Children`s Dietary Life DOI: 10.20878/cshr.2012.18.5.012(Journal) (5393455-N) DOI: 10.20878/cshr.2012.18.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:38:01 ConfID: 5393452 CauseID: 1429347523 OtherID: 1424094087 JT: Culinary Science & Hospitality Research MD: 정효선,19,2,111,2013,Why Is Stress Management Important? The Effects of Employees' Job Stress and Burnout on Counterproductive Work Behavior in a Deluxe Hotel : Moderating Effects of Employees' Regulatory Focuses DOI: 10.20878/cshr.2013.19.2.009(Journal) (5393452-N) DOI: 10.20878/cshr.2013.19.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:37:38 ConfID: 5393453 CauseID: 1429347468 OtherID: 1424094074 JT: Culinary Science & Hospitality Research MD: Hyun-Woo Joung,18,5,165,2012,A Study on the Relationships among Training Motivation Factors, Employees' Training Satisfaction, and Job Satisfaction in Foodservice Operations DOI: 10.20878/cshr.2012.18.5.011(Journal) (5393453-N) DOI: 10.20878/cshr.2012.18.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393618 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: Kiok Song,20,3,186,2014,A Study on the Effect of Foodservice Employees' Mentoring on Expressing Emotions and Self-Esteem DOI: 10.20878/cshr.2014.20.3.016(Journal) (5393618-N) DOI: 10.20878/cshr.2014.20.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393619 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 전기홍,20,3,201,2014,Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Chicken DOI: 10.20878/cshr.2014.20.3.017(Journal) (5393619-N) DOI: 10.20878/cshr.2014.20.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393616 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 최성웅,19,5,296,2013,Influence of Purchase Motivation and Selection Attributes of HMR on Repurchase Intention according to Lifestyles DOI: 10.20878/cshr.2013.19.5.024(Journal) (5393616-N) DOI: 10.20878/cshr.2013.19.5.024024024(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393617 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Na Kyoum Lee,20,6,159,2014,A Study on Married Women’s Accepting Process of SNS WOM and Forming Process of Behavioral Intention for Restaurants: Focusing on Busan DOI: 10.20878/cshr.2014.20.6.014(Journal) (5393617-N) DOI: 10.20878/cshr.2014.20.6.014014014(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393622 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: Seon-Mi Jung,21,1,159,2015,A Study on the Effects of SNS Information Characteristics and SNS Site Characteristics on the Intention to Visit a Restaurant DOI: 10.20878/cshr.2015.21.1.012(Journal) (5393622-N) DOI: 10.20878/cshr.2015.21.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393623 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 김은지,21,3,1,2015,Quality Characteristics of Muffin with Saccharin DOI: 10.20878/cshr.2015.21.3.001(Journal) (5393623-N) DOI: 10.20878/cshr.2015.21.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393620 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 김대섭,21,1,143,2015,Comparison Analysis on Consumption Behavior depending on Emotional Style DOI: 10.20878/cshr.2015.21.1.011(Journal) (5393620-N) DOI: 10.20878/cshr.2015.21.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393621 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Seokwoo Kang,20,6,175,2014,Study on the Relationship among the Size, Marketing Competency, Operational Characteristics and Financial Performance of Food Service Franchising DOI: 10.20878/cshr.2014.20.6.015(Journal) (5393621-N) DOI: 10.20878/cshr.2014.20.6.015015015(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393626 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 김헌철,21,3,13,2015,Study on the Food Service Industry Employees of Job Satisfaction and Quality of Service according to the Empowerment in Effect DOI: 10.20878/cshr.2015.21.3.002(Journal) (5393626-N) DOI: 10.20878/cshr.2015.21.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393627 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 이승연,20,6,200,2014,Effect on Quality Change of Cherry Tomato by CO2 Concentration of Flushed Gas and Storage Period DOI: 10.20878/cshr.2014.20.6.017(Journal) (5393627-N) DOI: 10.20878/cshr.2014.20.6.017017017(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393624 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 강현우,20,6,190,2014,Antioxidant and Anti-inflammation Effects of Water Extract from Buckwheat DOI: 10.20878/cshr.2014.20.6.016(Journal) (5393624-N) DOI: 10.20878/cshr.2014.20.6.016016016(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393625 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 송혜영,21,1,174,2015,A Study on the Effect of the Mediator of the Service Quality of Japanese Restaurants to Behavior Intention DOI: 10.20878/cshr.2015.21.1.013(Journal) (5393625-N) DOI: 10.20878/cshr.2015.21.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393630 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 이정애,21,3,40,2015,Quality Characteristics of Cookies added with Kale Powder DOI: 10.20878/cshr.2015.21.3.004(Journal) (5393630-N) DOI: 10.20878/cshr.2015.21.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393631 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Soo Young Choi,20,6,211,2014,Effect of Blanching Conditions and Thawing Methods on Quality Properties of Platycodon grandiflorum DOI: 10.20878/cshr.2014.20.6.018(Journal) (5393631-N) DOI: 10.20878/cshr.2014.20.6.018018018(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393628 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Woo Iee Sik,21,3,29,2015,Local Food Specialties Tourism Quality, Value Perception, and Consumer Behavior Intention: Gyeongju Specialties Bread DOI: 10.20878/cshr.2015.21.3.003(Journal) (5393628-N) DOI: 10.20878/cshr.2015.21.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393629 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: Hee-Jeong Hong,21,1,191,2015,The Effects of Fast-Food Franchisor's Proactiveness, Innovation, Risk-taking on Affective Commitment, Franchisee's External Representation and Service Delivery DOI: 10.20878/cshr.2015.21.1.014(Journal) (5393629-N) DOI: 10.20878/cshr.2015.21.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393602 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 이명호,20,3,125,2014,The Effects of Product Quality on Customer Trust and Long-Term Orientation in Bakery Franchises DOI: 10.20878/cshr.2014.20.3.011(Journal) (5393602-N) DOI: 10.20878/cshr.2014.20.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393603 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Seokwoo Kang,19,5,264,2013,An Analytical Study on Differences between the Types of Disputes in Food Service Franchises and the Relevant Corporate Information DOI: 10.20878/cshr.2013.19.5.022(Journal) (5393603-N) DOI: 10.20878/cshr.2013.19.5.022022022(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393600 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 원미경,19,5,249,2013,Consumer's Perception, Preference and Intake Frequency of Jangachi(Korean Pickle) by Age for Developing Low Salt Jangachi DOI: 10.20878/cshr.2013.19.5.021(Journal) (5393600-N) DOI: 10.20878/cshr.2013.19.5.021021021(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393601 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: KIM HYUN AH,20,6,102,2014,The Quality Characteristics of Par-Baked Morning Buns made with Cereals Powder DOI: 10.20878/cshr.2014.20.6.009(Journal) (5393601-N) DOI: 10.20878/cshr.2014.20.6.009009009(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393606 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 김영중,20,3,148,2014,The Effects of Thickening Agents on the Sensory Quality of Brown Sauce DOI: 10.20878/cshr.2014.20.3.013(Journal) (5393606-N) DOI: 10.20878/cshr.2014.20.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393607 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 이정애,19,5,280,2013,A Study on the Current Status and Improvement Plans for Culinary Education DOI: 10.20878/cshr.2013.19.5.023(Journal) (5393607-N) DOI: 10.20878/cshr.2013.19.5.023023023(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393604 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,20,3,137,2014,Antioxidant and Anti-adipogenic Effects of Fermented Rhus verniciflua DOI: 10.20878/cshr.2014.20.3.012(Journal) (5393604-N) DOI: 10.20878/cshr.2014.20.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393605 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 최석현,20,6,115,2014,Functional Properties of the Lycopene Cultivar of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) DOI: 10.20878/cshr.2014.20.6.010(Journal) (5393605-N) DOI: 10.20878/cshr.2014.20.6.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393610 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 조은희,20,3,161,2014,Quality Characteristics of JungKwa Made with Ginseng by Different Manufacturing Methods DOI: 10.20878/cshr.2014.20.3.014(Journal) (5393610-N) DOI: 10.20878/cshr.2014.20.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393611 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Hyo Young Lee,20,6,136,2014,The Quality Changes of Watery Kimchi made of Wild Vegetables by the Pre-Treatment Methods DOI: 10.20878/cshr.2014.20.6.012(Journal) (5393611-N) DOI: 10.20878/cshr.2014.20.6.012012012(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393608 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: Hee Soon Cheon,21,1,77,2015,Optimization of Processing Conditions for the Production of Puffed Rice DOI: 10.20878/cshr.2015.21.1.006(Journal) (5393608-N) DOI: 10.20878/cshr.2015.21.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393609 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,20,6,128,2014,Quality Evaluation of Sulgidduk added with Rubus coreanus Miquel Leaf Powder DOI: 10.20878/cshr.2014.20.6.011(Journal) (5393609-N) DOI: 10.20878/cshr.2014.20.6.011011011(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393614 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,20,3,171,2014,The Effect of the Selection Attributes of Coffee Shops on Customer Value and Revisit Intention - Focusing on College students in Busan - DOI: 10.20878/cshr.2014.20.3.015(Journal) (5393614-N) DOI: 10.20878/cshr.2014.20.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393615 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 이은정,20,6,147,2014,Survey of Preference and Present Use of Convenience Foods for North Korean Refugees DOI: 10.20878/cshr.2014.20.6.013(Journal) (5393615-N) DOI: 10.20878/cshr.2014.20.6.013013013(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393612 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 최영심,21,1,90,2015,The Study of Quality Characteristics of Acaiberry (Euterpe oleracea Mart.) Powder Sulgidduk DOI: 10.20878/cshr.2015.21.1.007(Journal) (5393612-N) DOI: 10.20878/cshr.2015.21.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393613 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: Su-Young Hwang,21,1,100,2015,Preferences and Purchase Intention of Tenebrio molitor (Mealworm) according to Cooking Method DOI: 10.20878/cshr.2015.21.1.008(Journal) (5393613-N) DOI: 10.20878/cshr.2015.21.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393650 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 최병범,20,6,262,2014,Study on the Change of Nutrients Contents according to the Use of Various Multi-Functional Grinder DOI: 10.20878/cshr.2014.20.6.023(Journal) (5393650-N) DOI: 10.20878/cshr.2014.20.6.023023023(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393651 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 서정희,21,3,139,2015,Influence of the Working Environment on the Job Satisfaction and Transition as Perceived by Chinese Restaurant Owners DOI: 10.20878/cshr.2015.21.3.012(Journal) (5393651-N) DOI: 10.20878/cshr.2015.21.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393648 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Lee, Won-Gab,21,4,42,2015,Quality Characteristics of Cookies added with Dropwort Powder DOI: 10.20878/cshr.2015.21.4.004(Journal) (5393648-N) DOI: 10.20878/cshr.2015.21.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393649 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 최미숙,21,1,250,2015,A Study on the Eating Behaviors and Characteristics of Consumption Propensities on Dining out as Perceived by Silver Generation in Seoul DOI: 10.20878/cshr.2015.21.1.018(Journal) (5393649-N) DOI: 10.20878/cshr.2015.21.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393654 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 김수한,21,3,130,2015,Quality Characteristics of Cookies made with Morinda citrifolia Powder DOI: 10.20878/cshr.2015.21.3.011(Journal) (5393654-N) DOI: 10.20878/cshr.2015.21.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393655 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 정재홍,21,1,267,2015,Quality Characteristics of Takju, Yakju, Spirit made by Cereal Nuruks DOI: 10.20878/cshr.2015.21.1.019(Journal) (5393655-N) DOI: 10.20878/cshr.2015.21.1.019019019(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393652 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 송흥규,20,6,275,2014,A Study of Relationship of Gourmet Blog’s Reliability with the Perceived Benefits, Perceived Risk and Online Word of Mouth of Eating Out Consumer DOI: 10.20878/cshr.2014.20.6.024(Journal) (5393652-N) DOI: 10.20878/cshr.2014.20.6.024024024(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393653 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 손은수,21,4,55,2015,The Effect of Selection Properties on the Customer Satisfaction and Loyalty in Context of Institutional Foodservice- Moderating Effect of Number of Use - DOI: 10.20878/cshr.2015.21.4.005(Journal) (5393653-N) DOI: 10.20878/cshr.2015.21.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393658 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 정효선,21,5,1,2015,The Effects of Consumer's Corporate Association on Self-image Congruence, and Satisfaction in Food Company: Moderating Role of Consumer’s Trust DOI: 10.20878/cshr.2015.21.5.001(Journal) (5393658-N) DOI: 10.20878/cshr.2015.21.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393659 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 권민석,21,3,168,2015,Quality Characteristics of Sponge Cake added with Rice Bran Powder DOI: 10.20878/cshr.2015.21.3.014(Journal) (5393659-N) DOI: 10.20878/cshr.2015.21.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393656 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 김기쁨,21,4,72,2015,Quality Characteristics of Radish Pickle added with Different Amounts of White wine DOI: 10.20878/cshr.2015.21.4.006(Journal) (5393656-N) DOI: 10.20878/cshr.2015.21.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393657 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 권기완,21,3,155,2015,A Study on Knowledge of Country-of-Origin Labeling System in Hotel Culinary Staffs DOI: 10.20878/cshr.2015.21.3.013(Journal) (5393657-N) DOI: 10.20878/cshr.2015.21.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393662 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Yeonjung-Lee,21,4,101,2015,The Relation between Mother’s LOHAS Propensity and Healthy Dietary Life Attitude perceived by Chinese University Students DOI: 10.20878/cshr.2015.21.4.008(Journal) (5393662-N) DOI: 10.20878/cshr.2015.21.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393663 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 안형상,21,1,116,2015,Effect of the Creating of Hotel Restaurant’s Dinning Place on the Customers Emotional Response and Behavior Intension DOI: 10.20878/cshr.2015.21.1.009(Journal) (5393663-N) DOI: 10.20878/cshr.2015.21.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393660 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 하헌수,21,4,86,2015,Effects of Food Life Style on Preference for MSG Use at Restaurants: Focused on the Moderating Effects of Attitude to Food Safety DOI: 10.20878/cshr.2015.21.4.007(Journal) (5393660-N) DOI: 10.20878/cshr.2015.21.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393661 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 김동석,21,1,129,2015,Quality Characteristics of Noodles added with Tomato Powder DOI: 10.20878/cshr.2015.21.1.010(Journal) (5393661-N) DOI: 10.20878/cshr.2015.21.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393634 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 최소례,20,6,223,2014,Quality Characteristics of Tangor Jam including Fructo Oligosaccharide and Isomalto Oligosaccharide DOI: 10.20878/cshr.2014.20.6.019(Journal) (5393634-N) DOI: 10.20878/cshr.2014.20.6.019019019(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393635 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,21,3,68,2015,Manufacturing and Functional Properties of Soymilk prepared with Korean and Chinese Soybeans DOI: 10.20878/cshr.2015.21.3.006(Journal) (5393635-N) DOI: 10.20878/cshr.2015.21.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393632 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,21,4,1,2015,Quality Characteristics of White Pan Bread with Chinese Artichoke (Stachys sieboldii MIQ) Powder DOI: 10.20878/cshr.2015.21.4.001(Journal) (5393632-N) DOI: 10.20878/cshr.2015.21.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393633 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 장순옥,21,3,53,2015,The Structural Relationship between On-line Word of Mouth, Value, Satisfaction, Loyalty and Popularization of Yaksun Food DOI: 10.20878/cshr.2015.21.3.005(Journal) (5393633-N) DOI: 10.20878/cshr.2015.21.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393638 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 정효선,21,3,80,2015,Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract DOI: 10.20878/cshr.2015.21.3.007(Journal) (5393638-N) DOI: 10.20878/cshr.2015.21.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393639 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 조인숙,21,4,16,2015,A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing DOI: 10.20878/cshr.2015.21.4.002(Journal) (5393639-N) DOI: 10.20878/cshr.2015.21.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393636 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 장민영,20,6,235,2014,Effect of Freezing and Thawing Condition on the Physical Characteristics of Blanched Bean Sprouts as Home Meal Replacement DOI: 10.20878/cshr.2014.20.6.020(Journal) (5393636-N) DOI: 10.20878/cshr.2014.20.6.020020020(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393637 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: Kyung-Yi Shin,21,1,210,2015,An Effect on Experience Satisfaction of Temple Foods, Recommendation, and Revisit Intentions toward Temple Stay DOI: 10.20878/cshr.2015.21.1.015(Journal) (5393637-N) DOI: 10.20878/cshr.2015.21.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393642 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 김성수,21,1,225,2015,Quality Characteristics of the Yanggeng made by Crataegi fructus Extracts DOI: 10.20878/cshr.2015.21.1.016(Journal) (5393642-N) DOI: 10.20878/cshr.2015.21.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393643 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Su-Young Hwang,21,3,104,2015,Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor) DOI: 10.20878/cshr.2015.21.3.009(Journal) (5393643-N) DOI: 10.20878/cshr.2015.21.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393640 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 하헌수,21,3,92,2015,The Educational Effect of MSG Safety Knowledge and the Effect of Its Change on Attitude to Food Safety and MSG Usage Intention DOI: 10.20878/cshr.2015.21.3.008(Journal) (5393640-N) DOI: 10.20878/cshr.2015.21.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393641 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 박성진,20,6,245,2014,Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract DOI: 10.20878/cshr.2014.20.6.021(Journal) (5393641-N) DOI: 10.20878/cshr.2014.20.6.021021021(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393646 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Lim Jong Woo,21,4,29,2015,Effects of Importance Factors of Hotel Banquet Buffet Menus on Customer Satisfaction and Loyalty DOI: 10.20878/cshr.2015.21.4.003(Journal) (5393646-N) DOI: 10.20878/cshr.2015.21.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393647 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Kwon, Na Kyung,21,3,116,2015,Structural Relationships between Lifestyle Attributes, Positive Emotion, and Satisfaction: The Case of University Students Who Visit Coffeehouses DOI: 10.20878/cshr.2015.21.3.010(Journal) (5393647-N) DOI: 10.20878/cshr.2015.21.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393644 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Hee Soon Cheon,20,6,254,2014,Determination of Optimum Sterilization Condition for the Production of Retorted Kimchi Soup DOI: 10.20878/cshr.2014.20.6.022(Journal) (5393644-N) DOI: 10.20878/cshr.2014.20.6.022022022(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393645 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 한기영,21,1,235,2015,Effect of Storage Temperature, Time and Natural Additives on the Changes in Flavor of Lentinus edodes DOI: 10.20878/cshr.2015.21.1.017(Journal) (5393645-N) DOI: 10.20878/cshr.2015.21.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393554 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,20,2,214,2014,A Survey of Drinking Habits and Perception of Makgeolli Targeting the Chinese Students Studying in Korea DOI: 10.20878/cshr.2014.20.2.016(Journal) (5393554-N) DOI: 10.20878/cshr.2014.20.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393555 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 배금광,19,5,146,2013,A Study of Restaurant Servers’ Perceptions of Asian Customers in the U.S.: From the Perspective of Physical Appearance DOI: 10.20878/cshr.2013.19.5.013(Journal) (5393555-N) DOI: 10.20878/cshr.2013.19.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393552 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Kyehong Min,19,5,36,2013,A Study on the Influence of Recognition for Jeonju Hanok Village on the Image of Traditional Cultures and Satisfaction with Traditional Korean Restaurants DOI: 10.20878/cshr.2013.19.5.004(Journal) (5393552-N) DOI: 10.20878/cshr.2013.19.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393553 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 조미나,19,4,211,2013,Importance-Performance Analysis of the Quality Attributes of Bean Coffee and Instant Coffee for the Koreans and the Mongolians DOI: 10.20878/cshr.2013.19.4.015(Journal) (5393553-N) DOI: 10.20878/cshr.2013.19.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393558 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 오현정,20,1,178,2014,Effects of Anticaking Agents on the Physicochemical Properties of Freeze-dried Kiwifruit Powders DOI: 10.20878/cshr.2014.20.1.014(Journal) (5393558-N) DOI: 10.20878/cshr.2014.20.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393559 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 김동진,20,2,232,2014,The Effect of the Servicescape on the Customers’ Cognitive, Affective, and Conative Attitudes in Franchise Coffee Shops DOI: 10.20878/cshr.2014.20.2.017(Journal) (5393559-N) DOI: 10.20878/cshr.2014.20.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393556 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: Yoonkyung Hwang,20,1,159,2014,A Research on the Sanitary Education, Knowledge and Management Level of Shop Employees and Workplace Employees Working at Window Bakeries in the Metropolitan Area DOI: 10.20878/cshr.2014.20.1.013(Journal) (5393556-N) DOI: 10.20878/cshr.2014.20.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393557 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 박성진,20,3,13,2014,Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction DOI: 10.20878/cshr.2014.20.3.002(Journal) (5393557-N) DOI: 10.20878/cshr.2014.20.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393562 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 김성훈,19,5,158,2013,Comparison of Food Quality between Finespotted flounder and Their Similar Kinds for Material Distinction in Raw Fish Sliced with Bones(small sashime or sekoshi) DOI: 10.20878/cshr.2013.19.5.014(Journal) (5393562-N) DOI: 10.20878/cshr.2013.19.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393563 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: Eun-Kyung Jin,20,1,189,2014,The Effect of Attributes of Selecting Korean Restaurants Pursuant to Food Service Consumption Propensity on Behavioral Intent DOI: 10.20878/cshr.2014.20.1.015(Journal) (5393563-N) DOI: 10.20878/cshr.2014.20.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393560 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 윤학봉,19,4,231,2013,Quality Characteristics of Cod Bone Stock Containing Various Amounts of Tomatoes DOI: 10.20878/cshr.2013.19.4.016(Journal) (5393560-N) DOI: 10.20878/cshr.2013.19.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393561 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: Kyehong Min,19,4,243,2013,A Study on the Menu Selection Factors of an Italian Restaurant on Satisfaction DOI: 10.20878/cshr.2013.19.4.017(Journal) (5393561-N) DOI: 10.20878/cshr.2013.19.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393566 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 김광지,19,4,256,2013,A Study on a Sales Promotion Strategy for HMR Products in Discount Stores DOI: 10.20878/cshr.2013.19.4.018(Journal) (5393566-N) DOI: 10.20878/cshr.2013.19.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393567 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 강병남,20,1,205,2014,A Study on Mediating Effect of Customer Satisfaction and Attitudinal Loyalty between the Brand Image and Behavioral loyalty in Coffeeshops -Focusing on Capital Area and Non-Capital Area- DOI: 10.20878/cshr.2014.20.1.016(Journal) (5393567-N) DOI: 10.20878/cshr.2014.20.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393564 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 황영정,20,3,22,2014,Effects of the Selecting Attributes of Medicinal Food on Recognition & Customer Satisfaction in Gyeongju Area DOI: 10.20878/cshr.2014.20.3.003(Journal) (5393564-N) DOI: 10.20878/cshr.2014.20.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393565 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 김지현,20,2,246,2014,Quality Characteristics of Kimchi Added with Blue Crab DOI: 10.20878/cshr.2014.20.2.018(Journal) (5393565-N) DOI: 10.20878/cshr.2014.20.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393538 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: SEOUNGTAEJONG,20,1,105,2014,A Study on the Relationships among Sanitary Education, Sanitary Knowledge and Sanitary Management Performance of Cooks in Contracted Foodservices: Focusing on Busan & Gyeongnam Region DOI: 10.20878/cshr.2014.20.1.009(Journal) (5393538-N) DOI: 10.20878/cshr.2014.20.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393539 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: 홍동표,19,3,259,2013,Quality Characteristics of Brown Sauce Added with Jujube Concentrate DOI: 10.20878/cshr.2013.19.3.019(Journal) (5393539-N) DOI: 10.20878/cshr.2013.19.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393536 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: Kwon,Young-Guk,19,4,193,2013,A Study on the Influence of Entrepreneurial Motivations of College Students Majoring in Foodservice on Entrepreneurial Intentions : Focused on the Moderating Effects by Gender DOI: 10.20878/cshr.2013.19.4.014(Journal) (5393536-N) DOI: 10.20878/cshr.2013.19.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393537 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 박명규,20,2,120,2014,The Effect of Business Management on the Business Performance of Korean Restaurants - Focusing on the Seoul metropolitan region - DOI: 10.20878/cshr.2014.20.2.010(Journal) (5393537-N) DOI: 10.20878/cshr.2014.20.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393542 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 정우석,20,1,120,2014,A Study on the Perception, Importance and Satisfaction with Local Traditional Food among University students - Focused on Kyungsan City - DOI: 10.20878/cshr.2014.20.1.010(Journal) (5393542-N) DOI: 10.20878/cshr.2014.20.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393543 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Yang, Yeo-Jung,20,2,152,2014,A Study on the Expectation and Satisfaction of Parents on Cooking Activity Programs for Children DOI: 10.20878/cshr.2014.20.2.012(Journal) (5393543-N) DOI: 10.20878/cshr.2014.20.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393540 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: 이은준,20,2,136,2014,The Effects of Marketing Mix Strategies on Perceived Value and Loyalty in Korean Restaurants DOI: 10.20878/cshr.2014.20.2.011(Journal) (5393540-N) DOI: 10.20878/cshr.2014.20.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393541 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: gwang In Byun,19,3,274,2013,Study on the Influence of Price Discount Policy in Brand Coffee Shops on Perceived Value, Brand Attitude, and Repurchase Intention DOI: 10.20878/cshr.2013.19.3.020(Journal) (5393541-N) DOI: 10.20878/cshr.2013.19.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393546 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Lee, Jeong-Woo,20,2,165,2014,The Effect of the Educational Services and Environment of Cooking Education Institutes on Behavioral Intention of Educational Consumers - Focused on Busan Area - DOI: 10.20878/cshr.2014.20.2.013(Journal) (5393546-N) DOI: 10.20878/cshr.2014.20.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393547 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 박성진,19,5,136,2013,Component Analysis and Digestive Enzyme Activities of Fermented Crataegi Fructus Extracts DOI: 10.20878/cshr.2013.19.5.012(Journal) (5393547-N) DOI: 10.20878/cshr.2013.19.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:38:14 ConfID: 5393544 CauseID: 1429347541 OtherID: 1396904342 JT: Culinary Science & Hospitality Research MD: Na-Kyung Kwon,19,3,291,2013,A Study on the Effects of Employee Value Proposition and the Importance of Job Rotation on the Subjective Career Success DOI: 10.20878/cshr.2013.19.3.021(Journal) (5393544-N) DOI: 10.20878/cshr.2013.19.3.021021021(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393545 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 박성진,20,1,133,2014,Antioxidant and Anti-Adipogenic Effects of Ethanolic Extracts from Ixeris dentata Nakai DOI: 10.20878/cshr.2014.20.1.011(Journal) (5393545-N) DOI: 10.20878/cshr.2014.20.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393550 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Sohn, Jeong-Min,20,2,199,2014,A Study on the Foodservice Quality of Japanese Restaurants using the Importance-Performance Analysis (IPA) DOI: 10.20878/cshr.2014.20.2.015(Journal) (5393550-N) DOI: 10.20878/cshr.2014.20.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393551 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 박성원,20,1,143,2014,Development of Bulgogi Sauce Added with Concentrated Curcuma longa L. DOI: 10.20878/cshr.2014.20.1.012(Journal) (5393551-N) DOI: 10.20878/cshr.2014.20.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393548 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 배금광,20,3,1,2014,A Comparative Study of Restaurant Customers' Waiting Time in a Quasi-experimental Setting DOI: 10.20878/cshr.2014.20.3.001(Journal) (5393548-N) DOI: 10.20878/cshr.2014.20.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:39:31 ConfID: 5393549 CauseID: 1429347575 OtherID: 1424073142 JT: Culinary Science & Hospitality Research MD: Young Sun Ra,20,2,183,2014,Menu Development and Market Testing for Localization of Fermented Meat Tteokbokki in Foreign Markets DOI: 10.20878/cshr.2014.20.2.014(Journal) (5393549-N) DOI: 10.20878/cshr.2014.20.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393586 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 박성진,20,3,80,2014,Comparison of Nutritional Components and Physicochemical Properties of Small Colored Potatoes and Small Regular Potatoes DOI: 10.20878/cshr.2014.20.3.007(Journal) (5393586-N) DOI: 10.20878/cshr.2014.20.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393587 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 전유명,20,6,41,2014,The Effects of Hotel Culinary Employee’s Job Embeddedness on Job Satisfaction, Career Commitment and Turnover Intention DOI: 10.20878/cshr.2014.20.6.004(Journal) (5393587-N) DOI: 10.20878/cshr.2014.20.6.004004004(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393584 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 최석현,20,6,28,2014,Quality Characteristics of Hamburger Patties adding with Tofu Powder DOI: 10.20878/cshr.2014.20.6.003(Journal) (5393584-N) DOI: 10.20878/cshr.2014.20.6.003003003(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393585 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 이상희,21,1,15,2015,The Effect of Job Satisfaction on Job Performance of the Employees in Franchised Korean Restaurants: Moderating Effects of Employment Type DOI: 10.20878/cshr.2015.21.1.002(Journal) (5393585-N) DOI: 10.20878/cshr.2015.21.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393590 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Jeong-Ho Lee,20,6,56,2014,Quality Characteristics of Yackwa made with Yam (Dioscorea batatas Decne) Powder DOI: 10.20878/cshr.2014.20.6.005(Journal) (5393590-N) DOI: 10.20878/cshr.2014.20.6.005005005(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393591 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 이광우,21,1,42,2015,The Influence of Physical Environment Service of Coffee Shops on Customer Satisfaction -Focusing on Texas Region Customers- DOI: 10.20878/cshr.2015.21.1.004(Journal) (5393591-N) DOI: 10.20878/cshr.2015.21.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393588 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 김안나,21,1,30,2015,A Study on the Physico-Chemical Characteristics of Sikhyes made of Different Various of Barley DOI: 10.20878/cshr.2015.21.1.003(Journal) (5393588-N) DOI: 10.20878/cshr.2015.21.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393589 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 고성희,20,3,90,2014,Quality Characteristics of Pudding Using Tarak, Traditional Fermented Milk DOI: 10.20878/cshr.2014.20.3.008(Journal) (5393589-N) DOI: 10.20878/cshr.2014.20.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393594 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 문소령,20,6,80,2014,Characteristics of Cookies Quality containing Bitter Melon (Momordica charantia L.) Powder DOI: 10.20878/cshr.2014.20.6.007(Journal) (5393594-N) DOI: 10.20878/cshr.2014.20.6.007007007(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393595 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 이정애,20,3,100,2014,Quality Characteristics of Rice Cookies Prepared with Yacon (Smallanthus Sonchifolius) Powder DOI: 10.20878/cshr.2014.20.3.009(Journal) (5393595-N) DOI: 10.20878/cshr.2014.20.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393592 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,20,6,69,2014,A Study on the Influence of Menu Selection Attributes and Design of Western Restaurants on the Customer Value and Customer Satisfaction DOI: 10.20878/cshr.2014.20.6.006(Journal) (5393592-N) DOI: 10.20878/cshr.2014.20.6.006006006(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393593 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,19,5,225,2013,A Study on the Wine Purchaser's Selection Attributes based on the Taste of Food DOI: 10.20878/cshr.2013.19.5.019(Journal) (5393593-N) DOI: 10.20878/cshr.2013.19.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393598 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 고성희,20,6,91,2014,Quality Characteristics of Ice Creams using Tarak DOI: 10.20878/cshr.2014.20.6.008(Journal) (5393598-N) DOI: 10.20878/cshr.2014.20.6.008008008(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393599 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 정효선,20,3,113,2014,Quality Characteristics of Yanggeng Sweetened with Trehalose and Textural Changes During Storage DOI: 10.20878/cshr.2014.20.3.010(Journal) (5393599-N) DOI: 10.20878/cshr.2014.20.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393596 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,19,5,234,2013,A Study on the Effects of Perceived Convenience and Usefulness of a Customary Restaurant on Behavioral Intention to Revisit DOI: 10.20878/cshr.2013.19.5.020(Journal) (5393596-N) DOI: 10.20878/cshr.2013.19.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393597 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 정효선,21,1,58,2015,Social Intelligence (SI) and Emotional Intelligence (EI) as Predictors of Job Engagement and Organizational Commitment in Deluxe Hotel DOI: 10.20878/cshr.2015.21.1.005(Journal) (5393597-N) DOI: 10.20878/cshr.2015.21.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393570 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 김태현,19,5,170,2013,A Study on the classification of quality attributes in culinary education based on the Kano model DOI: 10.20878/cshr.2013.19.5.015(Journal) (5393570-N) DOI: 10.20878/cshr.2013.19.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393571 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 양승은,19,4,279,2013,Antioxidant Activity and Quality Characteristics of Jeonbyeong added Cedrela sinensis Powder DOI: 10.20878/cshr.2013.19.4.020(Journal) (5393571-N) DOI: 10.20878/cshr.2013.19.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393568 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: 김현룡,20,3,37,2014,Analysis of Free Amino Acids and Polyphenol Compounds from Lycopene Variety of Cherry Tomatoes DOI: 10.20878/cshr.2014.20.3.004(Journal) (5393568-N) DOI: 10.20878/cshr.2014.20.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393569 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 이지용,19,4,268,2013,Effects of Selection Attributes of Medicinal Food on Customer Satisfaction and Purchase Attitude in Jinju Area DOI: 10.20878/cshr.2013.19.4.019(Journal) (5393569-N) DOI: 10.20878/cshr.2013.19.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393574 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: suktae oh,19,4,291,2013,A Study on the Relationship between Satisfaction with Education and Job Preference among Culinary Students Based on Their High Schools DOI: 10.20878/cshr.2013.19.4.021(Journal) (5393574-N) DOI: 10.20878/cshr.2013.19.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393575 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 전기홍,19,5,196,2013,Effect of Cooking methods with Various Heating Apparatus on the Quality Characteristics of Beef DOI: 10.20878/cshr.2013.19.5.017(Journal) (5393575-N) DOI: 10.20878/cshr.2013.19.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393572 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: 이영주,20,1,220,2014,Potential Effects of Restaurant Selection Preferences by Elderly Consumers' Values and Lifestyle DOI: 10.20878/cshr.2014.20.1.017(Journal) (5393572-N) DOI: 10.20878/cshr.2014.20.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393573 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 노재승,19,5,184,2013,Quality Characteristics of Fresh Pasta Containing Various Amounts of Superjami DOI: 10.20878/cshr.2013.19.5.016(Journal) (5393573-N) DOI: 10.20878/cshr.2013.19.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:39:15 ConfID: 5393578 CauseID: 1429347572 OtherID: 1411209249 JT: Culinary Science & Hospitality Research MD: Kyung-Yi Shin,20,1,238,2014,The Factor Analysis of Satisfaction with Temple Food, Motivation for Temple-stay and Revisit Intention to Temple-stay in Temple-stay Tourism DOI: 10.20878/cshr.2014.20.1.018(Journal) (5393578-N) DOI: 10.20878/cshr.2014.20.1.018018018(Journal) ========================================================== Created: 2018-07-19 20:38:33 ConfID: 5393579 CauseID: 1429347566 OtherID: 1424130936 JT: Culinary Science & Hospitality Research MD: 안선정,19,4,307,2013,The Effect of Emotional Intelligence on Job Satisfaction and Organizational Commitment of Dietitians in Elementary Schools DOI: 10.20878/cshr.2013.19.4.022(Journal) (5393579-N) DOI: 10.20878/cshr.2013.19.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393576 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: 한규상,20,6,1,2014,The Relation between Effects of Positive Emotional Response of Female Customers in Busan and Behavioral Intention according to Their Food Service Consumption Propensity DOI: 10.20878/cshr.2014.20.6.001(Journal) (5393576-N) DOI: 10.20878/cshr.2014.20.6.001001001(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393577 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: Taekyun Na,20,3,50,2014,The Differences of Career Attitude Maturity according to Biological Sex and Sex-role Identity Types of College Students majoring in Foodservice DOI: 10.20878/cshr.2014.20.3.005(Journal) (5393577-N) DOI: 10.20878/cshr.2014.20.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:39:46 ConfID: 5393582 CauseID: 1429347580 OtherID: 1410384938 JT: Culinary Science & Hospitality Research MD: Chang-Hyun Lee,20,3,64,2014,Changes of Coffee Intake according to the Sociodemographic Characteristics of the People over 50 and the Elderly in Korea : Analysis of data from the 2001/2011 Korea National Health and Nutrition Examination Surveys DOI: 10.20878/cshr.2014.20.3.006(Journal) (5393582-N) DOI: 10.20878/cshr.2014.20.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:40:54 ConfID: 5393583 CauseID: 1429347591 OtherID: 1411344391 JT: Culinary Science & Hospitality Research MD: 전기홍,21,1,1,2015,Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork DOI: 10.20878/cshr.2015.21.1.001(Journal) (5393583-N) DOI: 10.20878/cshr.2015.21.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:40:33 ConfID: 5393580 CauseID: 1429347589 OtherID: 1411209264 JT: Culinary Science & Hospitality Research MD: Taehyeong Kim,20,6,13,2014,A Study on the Relationship between Cooks' Job Inconsistency and Job Performance on Intention of Changing Jobs DOI: 10.20878/cshr.2014.20.6.002(Journal) (5393580-N) DOI: 10.20878/cshr.2014.20.6.002002002(Journal) ========================================================== Created: 2018-07-19 20:38:57 ConfID: 5393581 CauseID: 1429347570 OtherID: 1424094110 JT: Culinary Science & Hospitality Research MD: 양정영,19,5,206,2013,The Effects of Customer Satisfaction Based on User Experience on Commitment, Loyalty and Repeated Use in Franchise and Chain Coffee Shops DOI: 10.20878/cshr.2013.19.5.018(Journal) (5393581-N) DOI: 10.20878/cshr.2013.19.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393746 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Hyun-Woo Joung,21,5,192,2015,Exploring Internal Marketing Mix and Its Applications in the Foodservice Industry DOI: 10.20878/cshr.2015.21.5.018(Journal) (5393746-N) DOI: 10.20878/cshr.2015.21.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393747 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 정효선,22,1,117,2016,The Relationship between Employees’ General Characteristics, Workplace Harassment, and Turnover Intent in the Deluxe Hotel DOI: 10.20878/cshr.2016.22.1.013(Journal) (5393747-N) DOI: 10.20878/cshr.2016.22.1.013013013(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393744 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,22,1,108,2016,Non-Muslim Customers’ Purchase Intention on Halal Food Products in Malaysia DOI: 10.20878/cshr.2016.22.1.012(Journal) (5393744-N) DOI: 10.20878/cshr.2016.22.1.012012012(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393745 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 신언환,21,6,255,2015,Quality Chatacteristics of Vinegar using Wasabi japonica Matsum Leaves DOI: 10.20878/cshr.2015.21.6.021(Journal) (5393745-N) DOI: 10.20878/cshr.2015.21.6.021021021(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393750 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 이순아,21,6,264,2015,The Study of the Relationships among Service Quality, Satisfaction, and Revisit Intention of Franchise Snack Bar - Focused on Busan Area - DOI: 10.20878/cshr.2015.21.6.022(Journal) (5393750-N) DOI: 10.20878/cshr.2015.21.6.022022022(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393751 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 박훈지,22,3,155,2016,A Study of General Educational Quality Factors, Satisfaction, and Loyalty - Focused on General Courses related to Dietary Life - DOI: 10.20878/cshr.2016.22.3.013(Journal) (5393751-N) DOI: 10.20878/cshr.2016.22.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393748 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: suktae oh,22,3,139,2016,Study of the Relationship of Positive and Negative Perceptions Awareness of Culinary Student Drinking Behavior and School Life Satisfaction/Stress DOI: 10.20878/cshr.2016.22.3.012(Journal) (5393748-N) DOI: 10.20878/cshr.2016.22.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393749 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,21,5,204,2015,The Influence of Foodscape on Young Generations’ Satisfaction and Behavioral Intentions in Cafés, Johor Bahru, Malaysia DOI: 10.20878/cshr.2015.21.5.019(Journal) (5393749-N) DOI: 10.20878/cshr.2015.21.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393754 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Beomseok Ko,22,1,141,2016,Development of the Instructional Design Guideline utilizing Goal-based Scenario for Culinary Practice Education DOI: 10.20878/cshr.2016.22.1.016(Journal) (5393754-N) DOI: 10.20878/cshr.2016.22.1.016016016(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393755 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 유영진,22,3,166,2016,The Effects of Nonverbal Communication of Fast Food Restaurant Servers on Customer Loyalty - Focusing on Customer Emotion and Self - Identification - DOI: 10.20878/cshr.2016.22.3.014(Journal) (5393755-N) DOI: 10.20878/cshr.2016.22.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393752 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 김정수,22,1,126,2016,Effect on Customer Satisfaction of the Emotional Intelligence of Members at Service Providing Department in the Hotel; A Case of Five Star Hotels in Daejeon DOI: 10.20878/cshr.2016.22.1.014(Journal) (5393752-N) DOI: 10.20878/cshr.2016.22.1.014014014(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393753 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 김효진,21,5,214,2015,The Relationship between Financial Performance and Managerial Accounting Variables in the Hotel Industry DOI: 10.20878/cshr.2015.21.5.020(Journal) (5393753-N) DOI: 10.20878/cshr.2015.21.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393758 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: tai-seok Yang,22,4,1,2016,Research on Leadership, LMX, and Organizational Achievements of Kitchens for 5-Star Hotels in Jeju District DOI: 10.20878/cshr.2016.22.4.001(Journal) (5393758-N) DOI: 10.20878/cshr.2016.22.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393759 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 윤태환,22,1,153,2016,The Influence of Physical Environment on Buying-Risk Perception: Customers at Franchise Korean-Restaurant DOI: 10.20878/cshr.2016.22.1.017(Journal) (5393759-N) DOI: 10.20878/cshr.2016.22.1.017017017(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393756 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Sohn, Jeong-Min,22,1,135,2016,Perceived Value, Importance of Nutrition Information, and Behavioral Intention for Food Tourism in Busan DOI: 10.20878/cshr.2016.22.1.015(Journal) (5393756-N) DOI: 10.20878/cshr.2016.22.1.015015015(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393757 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 박성진,21,6,280,2015,Effects of Blanching Conditions by Various Salt Contents on the Quality Properties of Cirsium setidens Nakai DOI: 10.20878/cshr.2015.21.6.023(Journal) (5393757-N) DOI: 10.20878/cshr.2015.21.6.023023023(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393730 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 변종범,21,6,218,2015,Physicochemical Characteristics of Rice Sourdough fermented with Omija Extract DOI: 10.20878/cshr.2015.21.6.018(Journal) (5393730-N) DOI: 10.20878/cshr.2015.21.6.018018018(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393731 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: In-Suk Lee,22,3,55,2016,The Quality Characteristics of Glutinous Dasik based on the Amount of Burdock(Arctium lappa) Powder DOI: 10.20878/cshr.2016.22.3.006(Journal) (5393731-N) DOI: 10.20878/cshr.2016.22.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393728 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 최현정,22,1,78,2016,A study on the Impact of Employee's Awareness about Corporate Social Responsibility on Innovative Behavior; Targeting Frontline Employees in the Hotel Industry DOI: 10.20878/cshr.2016.22.1.009(Journal) (5393728-N) DOI: 10.20878/cshr.2016.22.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393729 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: Sunho Lee,22,3,44,2016,The Impact of Low Price Coffee Shop Service Quality, Brand Image on Revisit Intention DOI: 10.20878/cshr.2016.22.3.005(Journal) (5393729-N) DOI: 10.20878/cshr.2016.22.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393734 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 송유나,21,5,160,2015,Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel DOI: 10.20878/cshr.2015.21.5.015(Journal) (5393734-N) DOI: 10.20878/cshr.2015.21.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393735 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 김건휘,22,3,79,2016,Nostalgia Tendency Impact on the Propensity perceived Emotional Food Repurchase Intention: - Moderator Effects of Social Solidarity - DOI: 10.20878/cshr.2016.22.3.008(Journal) (5393735-N) DOI: 10.20878/cshr.2016.22.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393732 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 이상묵,22,1,87,2016,The Impact of Food Quality on Experiential Value, Price Fairness, Water Park Image, Satisfaction, and Behavioral Intention in Context of Water Park DOI: 10.20878/cshr.2016.22.1.010(Journal) (5393732-N) DOI: 10.20878/cshr.2016.22.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393733 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 조성호,22,3,66,2016,The Effect of Hotel Bakery Employee's Perceived Organizational Support and Self-Efficacy on Organizational Commitment DOI: 10.20878/cshr.2016.22.3.007(Journal) (5393733-N) DOI: 10.20878/cshr.2016.22.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393738 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 이정창,21,6,229,2015,Influence of Oenococcus oeni Inoculation Time on the Quality of MBA Wine DOI: 10.20878/cshr.2015.21.6.019(Journal) (5393738-N) DOI: 10.20878/cshr.2015.21.6.019019019(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393739 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 이정애,22,3,108,2016,Quality Characteristics of Jelly added with Peach(Prunus persica L. Batsch) Powder DOI: 10.20878/cshr.2016.22.3.010(Journal) (5393739-N) DOI: 10.20878/cshr.2016.22.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393736 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Trinh Thi Anh,22,1,96,2016,Achieving Local Residents’ Support for Tourism Development through Community Satisfaction and Government Trust DOI: 10.20878/cshr.2016.22.1.011(Journal) (5393736-N) DOI: 10.20878/cshr.2016.22.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393737 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 하헌수,22,3,92,2016,EInfluence Food - related Lifestyle of Chinese Customers on Purchase Intention for Korean Ramen - Moderatoring Effects of Food Neophobia and Korean Attitude to Food Safety - DOI: 10.20878/cshr.2016.22.3.009(Journal) (5393737-N) DOI: 10.20878/cshr.2016.22.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393742 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 송자현,21,5,180,2015,Understanding the Effects of Hedonic and Utilitarian Values on Consumption Emotions and Customer Satisfaction DOI: 10.20878/cshr.2015.21.5.017(Journal) (5393742-N) DOI: 10.20878/cshr.2015.21.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393743 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 서경화,22,3,121,2016,The Effects of Career Decision-Making Self-Efficacy and Career Maturity on Career Preparation Behavior of Culinary and Foodservice Management Major Students DOI: 10.20878/cshr.2016.22.3.011(Journal) (5393743-N) DOI: 10.20878/cshr.2016.22.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393740 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 김지현,21,6,242,2015,Quality Characteristics of Syrup made with Saccharified Barley Liquid DOI: 10.20878/cshr.2015.21.6.020(Journal) (5393740-N) DOI: 10.20878/cshr.2015.21.6.020020020(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393741 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 박성진,21,5,171,2015,Biofunctional Activities of Sanguisorbae officinalis L. Leaves Ethanol Extract DOI: 10.20878/cshr.2015.21.5.016(Journal) (5393741-N) DOI: 10.20878/cshr.2015.21.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393778 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 최동순,22,5,1,2016,Quality Characteristics of Steamed Bread with Brown Rice Sourdough DOI: 10.20878/cshr.2016.22.5.001(Journal) (5393778-N) DOI: 10.20878/cshr.2016.22.5.001001001(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393779 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: Jang yonghyun,22,5,25,2016,This Type of Diet affected of One-Person Households is also on the Selection of Catering Properties and Behavior Intention DOI: 10.20878/cshr.2016.22.5.003(Journal) (5393779-N) DOI: 10.20878/cshr.2016.22.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393776 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,22,3,254,2016,The Influence of Social Capital on Food Product Purchase Intention and SNS-WOM - Mediating Role of Trust - DOI: 10.20878/cshr.2016.22.3.020(Journal) (5393776-N) DOI: 10.20878/cshr.2016.22.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393777 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 공현주,22,4,128,2016,Effects of Polygoni multiflori radix Liquors on the Memory Impairment of Rat DOI: 10.20878/cshr.2016.22.4.009(Journal) (5393777-N) DOI: 10.20878/cshr.2016.22.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393782 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 김찬우,22,5,106,2016,A Study of the Effect between Senior Citizen LifestyleChoice Behavior on Franchise Restaurants- Mediating Effect of Word of Mouth - DOI: 10.20878/cshr.2016.22.5.009(Journal) (5393782-N) DOI: 10.20878/cshr.2016.22.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393783 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 최재현,22,5,117,2016,Quality Characteristics of Sourdough Bread made with Kamut Sour Starter DOI: 10.20878/cshr.2016.22.5.010(Journal) (5393783-N) DOI: 10.20878/cshr.2016.22.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393780 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: kim hee yeon,22,5,339,2016,The Impact of Emotional Labor according to Rapport on Job Burnout, and Organizational Satisfaction as perceived by Five-Star Hotel Chefs in Seoul DOI: 10.20878/cshr.2016.22.5.025(Journal) (5393780-N) DOI: 10.20878/cshr.2016.22.5.025025025(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393781 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 김건휘,22,4,143,2016,Through SNS Eat Out Select Properties, Customer Satisfaction, Recommendation of Others Affect Relations DOI: 10.20878/cshr.2016.22.4.010(Journal) (5393781-N) DOI: 10.20878/cshr.2016.22.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393786 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이형주,22,5,151,2016,The Effect of Chinese Customer Coffee Benefit Sought on Korean Coffee Shop Satisfaction, Attachment, and Loyalty - Based on Mediating Effect of Korean Wave Attitude - DOI: 10.20878/cshr.2016.22.5.012(Journal) (5393786-N) DOI: 10.20878/cshr.2016.22.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393787 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: Sunho Lee,22,4,181,2016,This Effect of Eco-friendly Agricultural Product Selection Criteria on the Degree of Consumer Trust and Recommendation Intention DOI: 10.20878/cshr.2016.22.4.013(Journal) (5393787-N) DOI: 10.20878/cshr.2016.22.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393784 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: JEONGYEOLRYU,22,4,156,2016,A Study on Relationship among Attributes of Ramen Package Design, Ramen Image and Chinese Customer's Choice of Ramen DOI: 10.20878/cshr.2016.22.4.011(Journal) (5393784-N) DOI: 10.20878/cshr.2016.22.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393785 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: kim hee yeon,22,4,170,2016,The Personal Impact on the Organization and Competence of Hotel Cook Employees - Focused on The Mediating Effect of Trust Boss - DOI: 10.20878/cshr.2016.22.4.012(Journal) (5393785-N) DOI: 10.20878/cshr.2016.22.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393790 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: YangHo Jin,22,4,192,2016,A Study of the Impact of Revisit Motivations on Franchise Restaurant - Focusing on the Moderator Effects of Web Rumors - DOI: 10.20878/cshr.2016.22.4.014(Journal) (5393790-N) DOI: 10.20878/cshr.2016.22.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393791 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 김동진,22,6,1,2016,The Effects of Restaurant and LOHAS Images on Customer Satisfaction and Loyalty: Focusing on the Incremental Information Content of LOHAS Image DOI: 10.20878/cshr.2016.22.6.001(Journal) (5393791-N) DOI: 10.20878/cshr.2016.22.6.001001001(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393788 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이용대,22,5,134,2016,A Segmentation Study of Temple Food for the Global Convergence - Focusing on Recognition and Preference - DOI: 10.20878/cshr.2016.22.5.011(Journal) (5393788-N) DOI: 10.20878/cshr.2016.22.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393789 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: YangHo Jin,22,5,52,2016,A Study on the Effect Franchise Restaurant Selection Motives on Visiting Intention - Focusing on the Moderator Effects of Consumer Attitude - DOI: 10.20878/cshr.2016.22.5.005(Journal) (5393789-N) DOI: 10.20878/cshr.2016.22.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393762 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 박혜빈,22,3,183,2016,A Study on the Relationships among Service Quality, Perceived Benefit, Value, and Behavioral Intention as Perceived by Franchise Snack Bar Restaurant Consumers - Application of Means-End Chain Theory - DOI: 10.20878/cshr.2016.22.3.015(Journal) (5393762-N) DOI: 10.20878/cshr.2016.22.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393763 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 권기완,22,4,37,2016,Moderating Effect of Education-Hours on the Relationship between Knowledge of Country-of-Origin Labeling and Performance in Hotel Culinary Staff DOI: 10.20878/cshr.2016.22.4.003(Journal) (5393763-N) DOI: 10.20878/cshr.2016.22.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393760 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 박경애,22,4,24,2016,Quality Characteristics of Haengbyeong using Dry Rice Flour added with Raw Apricot Juice and Steamed Apricot Juice DOI: 10.20878/cshr.2016.22.4.002(Journal) (5393760-N) DOI: 10.20878/cshr.2016.22.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393761 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 오경철,21,6,291,2015,Quality Characteristics of Dropwort Powder added Yanggaeng DOI: 10.20878/cshr.2015.21.6.024(Journal) (5393761-N) DOI: 10.20878/cshr.2015.21.6.024024024(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393766 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 오광렬,22,3,198,2016,A Study of Shelf-Life and Antimicrobial Activity on Putrefactive Microorganisms related to Soybean Curd of Persicaria hydropiper L. extracts DOI: 10.20878/cshr.2016.22.3.016(Journal) (5393766-N) DOI: 10.20878/cshr.2016.22.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393767 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 정재원,21,6,312,2015,Identifying Differentiating Attributes of Local Coffee Shops in Daegu DOI: 10.20878/cshr.2015.21.6.026(Journal) (5393767-N) DOI: 10.20878/cshr.2015.21.6.026026026(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393764 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Lee,Su-Han,21,6,303,2015,Manufacturing Characteristics and Its Color Change of Chewing Gum coated Various Polyols DOI: 10.20878/cshr.2015.21.6.025(Journal) (5393764-N) DOI: 10.20878/cshr.2015.21.6.025025025(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393765 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 최상호,22,4,51,2016,Quality Characteristics of Muffins added with Amaranth Leaf Powder DOI: 10.20878/cshr.2016.22.4.004(Journal) (5393765-N) DOI: 10.20878/cshr.2016.22.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393770 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 김수경,22,3,212,2016,Information Spillover Effects from Macroeconomic Variables to Hotel․Leisure Stock Index DOI: 10.20878/cshr.2016.22.3.017(Journal) (5393770-N) DOI: 10.20878/cshr.2016.22.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393771 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 장상준,22,4,81,2016,The Relative Importance of Factors affecting School to Work Transition in Foodservice-related Majors DOI: 10.20878/cshr.2016.22.4.006(Journal) (5393771-N) DOI: 10.20878/cshr.2016.22.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393768 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 한상훈,21,6,331,2015,Functional Bakery Impact on the Degree of Motivation to Purchase Consumer Attitudes and Buying Intention - Focused on Busan - DOI: 10.20878/cshr.2015.21.6.027(Journal) (5393768-N) DOI: 10.20878/cshr.2015.21.6.027027027(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393769 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 김혜진,22,4,65,2016,The Influence of Career Barriers on College Students Majoring in Culinary Arts on Career Preparation Behavior - The Moderating Effect of Self - efficacy - DOI: 10.20878/cshr.2016.22.4.005(Journal) (5393769-N) DOI: 10.20878/cshr.2016.22.4.005005005(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393774 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 전현모,22,4,114,2016,Factors Influencing the Reuse Intention of Social Commerce Foodservice Product - Perceived Risk and Price Consciousness - DOI: 10.20878/cshr.2016.22.4.008(Journal) (5393774-N) DOI: 10.20878/cshr.2016.22.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393775 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 김용문,22,3,240,2016,An Analysis of Factors Influencing on Temple Foods DOI: 10.20878/cshr.2016.22.3.019(Journal) (5393775-N) DOI: 10.20878/cshr.2016.22.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393772 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: Kwon,Young-Guk,22,3,224,2016,The Effects of Customer - Based Brand Equity(CBBE) for Stock Farm Products Brand on Brand Trust, Customer Satisfaction and Repurchase Intentions - Focus on Hoengsung Hanwoo Brand - DOI: 10.20878/cshr.2016.22.3.018(Journal) (5393772-N) DOI: 10.20878/cshr.2016.22.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393773 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 황동희,22,4,95,2016,A Study on the Use of Mass Media for Nutrition Knowledge - Focusing on Daejeon - Chungnam - DOI: 10.20878/cshr.2016.22.4.007(Journal) (5393773-N) DOI: 10.20878/cshr.2016.22.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393682 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 안선정,21,4,192,2015,A Study of Factors affecting Purchase Decision and Attitude of Dieticians regarding Environmentally-Friendly Agricultural Products in School Meals DOI: 10.20878/cshr.2015.21.4.014(Journal) (5393682-N) DOI: 10.20878/cshr.2015.21.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393683 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 김효진,21,5,50,2015,Comparison with Service Quality Models in Coffee Shop DOI: 10.20878/cshr.2015.21.5.005(Journal) (5393683-N) DOI: 10.20878/cshr.2015.21.5.005005005(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393680 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 정재홍,21,3,232,2015,Quality Characteristics of Takju, Yakju, Spirit made by Pulse Crop Nuruks DOI: 10.20878/cshr.2015.21.3.018(Journal) (5393680-N) DOI: 10.20878/cshr.2015.21.3.018018018(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393681 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,21,6,49,2015,Analysis of the Statistical Methods used in Scientific Research published in The Korean Journal of Culinary Research DOI: 10.20878/cshr.2015.21.6.005(Journal) (5393681-N) DOI: 10.20878/cshr.2015.21.6.005005005(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393686 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Shin Gil Man,21,6,63,2015,Quality Characteristics of Lycii fructus Powder added Sponge Cake DOI: 10.20878/cshr.2015.21.6.006(Journal) (5393686-N) DOI: 10.20878/cshr.2015.21.6.006006006(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393687 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 양정수,21,5,59,2015,Sensory Characteristics of Dressing made with gugija(Lycium chinense) DOI: 10.20878/cshr.2015.21.5.006(Journal) (5393687-N) DOI: 10.20878/cshr.2015.21.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393684 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 조은희,21,3,248,2015,Quality Characteristics of JungKwa made with Ginseng and the Effects of Different Types of Sweetners DOI: 10.20878/cshr.2015.21.3.019(Journal) (5393684-N) DOI: 10.20878/cshr.2015.21.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393685 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 정외숙,21,4,207,2015,Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder DOI: 10.20878/cshr.2015.21.4.015(Journal) (5393685-N) DOI: 10.20878/cshr.2015.21.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393690 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 김건휘,21,5,72,2015,A Study on Diffusion of Green Commitment in Hotel Employees: Focused on The Mediator Effects of Environmental Attitude of Line Supervisor and Peer Group DOI: 10.20878/cshr.2015.21.5.007(Journal) (5393690-N) DOI: 10.20878/cshr.2015.21.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393691 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,21,3,259,2015,Identification and Antioxidative Effects of Phenolic Compounds from Chinese Soybean (Heinong 48) DOI: 10.20878/cshr.2015.21.3.020(Journal) (5393691-N) DOI: 10.20878/cshr.2015.21.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393688 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 김헌철,21,4,221,2015,A Study on the Effect of Bakery Shop Selection according to the Dietary Lifestyle on the Customer Behavioral Intention DOI: 10.20878/cshr.2015.21.4.016(Journal) (5393688-N) DOI: 10.20878/cshr.2015.21.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393689 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 변찬복,22,1,9,2016,A Narrative Strategy of Storytelling Advertising Videos: Heineken's Case DOI: 10.20878/cshr.2016.22.1.002(Journal) (5393689-N) DOI: 10.20878/cshr.2016.22.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393694 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,21,4,236,2015,Influences of Dietary Education Activity on Education Satisfaction and Self-Respect DOI: 10.20878/cshr.2015.21.4.017(Journal) (5393694-N) DOI: 10.20878/cshr.2015.21.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393695 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Lee ByungWook,21,4,251,2015,A Statistical Study on Sikryo-chanryo by Applying Database DOI: 10.20878/cshr.2015.21.4.018(Journal) (5393695-N) DOI: 10.20878/cshr.2015.21.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393692 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 정상민,22,1,19,2016,The Influence of NCS (National Competency Standard) Food and Beverage Practice Class using the SCAMPER Method on Learning Motivation: Subject to Specialized High Schools DOI: 10.20878/cshr.2016.22.1.003(Journal) (5393692-N) DOI: 10.20878/cshr.2016.22.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393693 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 양성진,21,6,76,2015,The Effect of Online Shopping Mall featured HMR Selection Attributes on Satisfaction and Repurchasing Intention DOI: 10.20878/cshr.2015.21.6.007(Journal) (5393693-N) DOI: 10.20878/cshr.2015.21.6.007007007(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393666 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 박이경,21,4,121,2015,The Study on the Influence of Career Selection Type of University Students Major in Foodservice, Class Participation, Career Preparation Behavior DOI: 10.20878/cshr.2015.21.4.009(Journal) (5393666-N) DOI: 10.20878/cshr.2015.21.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393667 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 권기완,21,6,14,2015,The Mediating Effect of Customer Satisfaction in the Relationship between Bakery Cafes Servicescape and Revisit Intention DOI: 10.20878/cshr.2015.21.6.002(Journal) (5393667-N) DOI: 10.20878/cshr.2015.21.6.002002002(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393664 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Kim Ha yun,21,3,181,2015,A Study on Hotel Chef Subtropical Vegetable Purchase Intention and Word of Mouth DOI: 10.20878/cshr.2015.21.3.015(Journal) (5393664-N) DOI: 10.20878/cshr.2015.21.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393665 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 구지은,21,6,1,2015,The Influences of Entrepreneurial Self-Efficacy, Work Value, and Entrepreneurial Service on the Entrepreneurial Intention of Coffee Shop Founders DOI: 10.20878/cshr.2015.21.6.001(Journal) (5393665-N) DOI: 10.20878/cshr.2015.21.6.001001001(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393670 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 전관수,21,4,131,2015,Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper DOI: 10.20878/cshr.2015.21.4.010(Journal) (5393670-N) DOI: 10.20878/cshr.2015.21.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393671 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: Young-Guk Kwon,21,3,212,2015,Antecedents and Consequence of Job Engagement: Focused on Food & Beverage Departments at Super Deluxe Hotels in Seoul DOI: 10.20878/cshr.2015.21.3.017(Journal) (5393671-N) DOI: 10.20878/cshr.2015.21.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393668 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Joo Ahn,21,5,14,2015,An Exploration of the Relationships among Brand Value, Customer Satisfaction and Behavioral Intention in Fast Food Restaurant Visitors DOI: 10.20878/cshr.2015.21.5.002(Journal) (5393668-N) DOI: 10.20878/cshr.2015.21.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:41:22 ConfID: 5393669 CauseID: 1429347593 OtherID: 1411344390 JT: Culinary Science & Hospitality Research MD: 윤춘식,21,3,198,2015,Quality Characteristics of Muffin added with Makgeolli Lees DOI: 10.20878/cshr.2015.21.3.016(Journal) (5393669-N) DOI: 10.20878/cshr.2015.21.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393674 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 정혜영,21,4,145,2015,Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch DOI: 10.20878/cshr.2015.21.4.011(Journal) (5393674-N) DOI: 10.20878/cshr.2015.21.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393675 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 안정석,21,4,155,2015,Effects of Service Conveniences on Perceived Value and Customer Voluntary Behavioral Intention in Family Restaurants DOI: 10.20878/cshr.2015.21.4.012(Journal) (5393675-N) DOI: 10.20878/cshr.2015.21.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393672 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 김성수,21,6,28,2015,The Impact of Window Bakery Employee Psychological Capital on Job Satisfaction and Customer Orientation - Focused on Gwangju - DOI: 10.20878/cshr.2015.21.6.003(Journal) (5393672-N) DOI: 10.20878/cshr.2015.21.6.003003003(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393673 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 부유경,21,5,25,2015,Perception of Privacy and Sensitivity of Personal Information among University Students DOI: 10.20878/cshr.2015.21.5.003(Journal) (5393673-N) DOI: 10.20878/cshr.2015.21.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393678 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 이순아,22,1,1,2016,Influence of Perceived Service Clues on Experienced Value, Trust, and Loyalty of Franchise Snack Bar: Focused on Busan Area DOI: 10.20878/cshr.2016.22.1.001(Journal) (5393678-N) DOI: 10.20878/cshr.2016.22.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393679 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 윤태환,21,5,38,2015,Does Tangible Clue influence on Perceived Risk and Overall Satisfaction? : Focused on the Customers at Family Restaurants in South Korea DOI: 10.20878/cshr.2015.21.5.004(Journal) (5393679-N) DOI: 10.20878/cshr.2015.21.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393676 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Kimyoungkyun,21,6,38,2015,The Effects Attributes of Dessert Cafe Selection on Relationship Quality and Behavioral Intentions DOI: 10.20878/cshr.2015.21.6.004(Journal) (5393676-N) DOI: 10.20878/cshr.2015.21.6.004004004(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393677 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: Kim Young Hoon,21,4,175,2015,A Study on the Relationships among Personality, LMX(Leader-Member Exchange) and Innovative Behavior of Foodservice Employees’ DOI: 10.20878/cshr.2015.21.4.013(Journal) (5393677-N) DOI: 10.20878/cshr.2015.21.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393714 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 이상협,21,5,129,2015,Servicescape and Customer Behavioral Intention: The Impact of Servicescape on Customer Emotion Responses towards Customer Satisfaction and Behavioral Intention in Local Coffee Shops in Kuala Lumpur, Malaysia DOI: 10.20878/cshr.2015.21.5.012(Journal) (5393714-N) DOI: 10.20878/cshr.2015.21.5.012012012(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393715 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,21,6,167,2015,A Study on the Effects of the Usage Review of the Majib1) Smartphone Application on Use Intention DOI: 10.20878/cshr.2015.21.6.014(Journal) (5393715-N) DOI: 10.20878/cshr.2015.21.6.014014014(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393712 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 박훈지,22,1,52,2016,Nutritional Assessment of the Oldest-Old Population Aged 85 over: Based on 2009 Korea National Health and Nutrition Examination DOI: 10.20878/cshr.2016.22.1.006(Journal) (5393712-N) DOI: 10.20878/cshr.2016.22.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393713 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 하헌수,21,6,158,2015,A Study of Placebo Effect Education Impacts on Healing Food Intake Intention DOI: 10.20878/cshr.2015.21.6.013(Journal) (5393713-N) DOI: 10.20878/cshr.2015.21.6.013013013(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393718 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 박훈지,21,5,138,2015,A Study of Association Dining-out, Nutritional Intakes and Health Risk Factors among Korean Women using the Data of Korean National Health and Nutrition Examination Survey (KNHANES Ⅵ) DOI: 10.20878/cshr.2015.21.5.013(Journal) (5393718-N) DOI: 10.20878/cshr.2015.21.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393719 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 송가영,22,3,11,2016,Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour DOI: 10.20878/cshr.2016.22.3.002(Journal) (5393719-N) DOI: 10.20878/cshr.2016.22.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393716 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 안혜림,21,4,339,2015,Brand Positioning Strategy of Franchise Family Restaurant DOI: 10.20878/cshr.2015.21.4.024(Journal) (5393716-N) DOI: 10.20878/cshr.2015.21.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393717 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 안호기,22,3,1,2016,The Characteristics of Sponge Cake added with Suaeda asparagoides DOI: 10.20878/cshr.2016.22.3.001(Journal) (5393717-N) DOI: 10.20878/cshr.2016.22.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393722 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Chorong Oh,21,5,147,2015,Study on White Rice Consumption and Metabolic Risk factor in Korean Elderly: Focused on Muscle DOI: 10.20878/cshr.2015.21.5.014(Journal) (5393722-N) DOI: 10.20878/cshr.2015.21.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393723 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: kim mi hyang,21,6,195,2015,A Quality Analysis of Low-Salted Red Chilli Seed Powder added Gochujang DOI: 10.20878/cshr.2015.21.6.016(Journal) (5393723-N) DOI: 10.20878/cshr.2015.21.6.016016016(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393720 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 홍여주,21,6,182,2015,Quality Characteristics of Cookies prepared with Chinese Sweet Tea Leaf (Rubus suavissimus S. Lee) Powder DOI: 10.20878/cshr.2015.21.6.015(Journal) (5393720-N) DOI: 10.20878/cshr.2015.21.6.015015015(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393721 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,22,1,61,2016,Evaluating the Effects of Product Quality and Branding on Perceived Price and Purchase Intention in International Cafés, Selangor, Malaysia DOI: 10.20878/cshr.2016.22.1.007(Journal) (5393721-N) DOI: 10.20878/cshr.2016.22.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393726 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 박기봉,21,6,206,2015,Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing DOI: 10.20878/cshr.2015.21.6.017(Journal) (5393726-N) DOI: 10.20878/cshr.2015.21.6.017017017(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393727 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 이상진,22,3,33,2016,The Effect of the Consumption Values and Bakery Select Properties on Satisfaction DOI: 10.20878/cshr.2016.22.3.004(Journal) (5393727-N) DOI: 10.20878/cshr.2016.22.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:43:06 ConfID: 5393724 CauseID: 1429347615 OtherID: 1410382998 JT: Culinary Science & Hospitality Research MD: 유주연,22,3,22,2016,The Impact of Job Characteristics and Job Satisfaction of Franchise Bakery Employees on Turnover - Focused on Gwangju - DOI: 10.20878/cshr.2016.22.3.003(Journal) (5393724-N) DOI: 10.20878/cshr.2016.22.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393725 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: 김학선,22,1,70,2016,A Study of Nutrition Knowledge, Confidence, and Body Image of Unversity Students DOI: 10.20878/cshr.2016.22.1.008(Journal) (5393725-N) DOI: 10.20878/cshr.2016.22.1.008008008(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393698 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Shin Gil Man,21,5,88,2015,Quality Characteristics of Sponge Cake added with Citrus peel Powder DOI: 10.20878/cshr.2015.21.5.008(Journal) (5393698-N) DOI: 10.20878/cshr.2015.21.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393699 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Chorong Oh,22,1,32,2016,Metabolic Syndrome and Its Related Factors among Korean Elderly in Urban and Rural Areas DOI: 10.20878/cshr.2016.22.1.004(Journal) (5393699-N) DOI: 10.20878/cshr.2016.22.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393696 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Sunho Lee,21,6,91,2015,The Impact of Coffee Barista Job Stress on Job Satisfaction and Organizational Loyalty DOI: 10.20878/cshr.2015.21.6.008(Journal) (5393696-N) DOI: 10.20878/cshr.2015.21.6.008008008(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393697 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 송수익,21,4,271,2015,Study of a Local Festival through Differences and Responsive to the Effects of Selected Customer Lifestyle Attributes - Pocheon Beef Ribs Barbecue Festival - DOI: 10.20878/cshr.2015.21.4.019(Journal) (5393697-N) DOI: 10.20878/cshr.2015.21.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393702 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: jeong hoon lee,21,6,103,2015,Quality Characteristics of Takju, Yakju, and Spirit made from Phellinus linteus and Ginger DOI: 10.20878/cshr.2015.21.6.009(Journal) (5393702-N) DOI: 10.20878/cshr.2015.21.6.009009009(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393703 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: 신연호,21,5,109,2015,Assessment of U.S. Consumers’ Underlying Beliefs about Local Food Purchase DOI: 10.20878/cshr.2015.21.5.010(Journal) (5393703-N) DOI: 10.20878/cshr.2015.21.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393700 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,21,4,284,2015,Nutrition Intake according to Food and Exercise Habits in Female College Students of Yang-Ju si DOI: 10.20878/cshr.2015.21.4.020(Journal) (5393700-N) DOI: 10.20878/cshr.2015.21.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393701 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Ahn Kyeong Ah,21,5,98,2015,Effect of Food Habits and Perceived Food Quality on Satisfaction with Elementary School Lunch in Gyeonggi Province DOI: 10.20878/cshr.2015.21.5.009(Journal) (5393701-N) DOI: 10.20878/cshr.2015.21.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:41:58 ConfID: 5393706 CauseID: 1429347603 OtherID: 1423889698 JT: Culinary Science & Hospitality Research MD: Nae-Hyun Jin,21,5,119,2015,Conceptual Approach of Green Practices in Context of Hotels: Value - Attitude - Behavior DOI: 10.20878/cshr.2015.21.5.011(Journal) (5393706-N) DOI: 10.20878/cshr.2015.21.5.011011011(Journal) ========================================================== Created: 2018-07-19 20:42:29 ConfID: 5393707 CauseID: 1429347606 OtherID: 1423892913 JT: Culinary Science & Hospitality Research MD: Shin Gil Man,22,1,42,2016,Quality Characteristics of Sponge Cake added with Pine leaf powder DOI: 10.20878/cshr.2016.22.1.005(Journal) (5393707-N) DOI: 10.20878/cshr.2016.22.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393704 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 김민정,21,4,294,2015,A Study Analyzing the Effect of the Service Quality of Food Festival Websites and Review Information on Satisfaction with Use and Behavioral Intention DOI: 10.20878/cshr.2015.21.4.021(Journal) (5393704-N) DOI: 10.20878/cshr.2015.21.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393705 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,21,6,120,2015,Antioxidative Properties of Chinese Artichoke (Stachys sieboldii Miq) added White Bread DOI: 10.20878/cshr.2015.21.6.010(Journal) (5393705-N) DOI: 10.20878/cshr.2015.21.6.010010010(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393710 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 김효진,21,4,325,2015,The Relationships between Physical Environment, Consumer Satisfaction, and Consumption Behavior: Focused on College Students DOI: 10.20878/cshr.2015.21.4.023(Journal) (5393710-N) DOI: 10.20878/cshr.2015.21.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393711 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 최석현,21,6,147,2015,Analysis of Capsaicinoids Content in 10 Varieties of Home Produced Red Pepper and 7 Red Pepper Processed Products using LC-MS DOI: 10.20878/cshr.2015.21.6.012(Journal) (5393711-N) DOI: 10.20878/cshr.2015.21.6.012012012(Journal) ========================================================== Created: 2018-07-19 20:41:44 ConfID: 5393708 CauseID: 1429347601 OtherID: 1423983912 JT: Culinary Science & Hospitality Research MD: 장란군,21,4,309,2015,The Influence of Korean and Chinese Customers' Perception about Product Placement inserted into Korean TV Dramas on Brand Image and Purchase Intention - Focusing on the Foodservice Industry - DOI: 10.20878/cshr.2015.21.4.022(Journal) (5393708-N) DOI: 10.20878/cshr.2015.21.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:42:17 ConfID: 5393709 CauseID: 1429347605 OtherID: 1410382994 JT: Culinary Science & Hospitality Research MD: 최석현,21,6,133,2015,Quality Characteristics of Yanggaeng added with Acaiberry (Euterpe oleracea Mart.) Powder DOI: 10.20878/cshr.2015.21.6.011(Journal) (5393709-N) DOI: 10.20878/cshr.2015.21.6.011011011(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393874 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 김영섭,23,2,56,2017,Quality Characteristics of Teriyaki Sauce added with Red Snow Crab Shell based on Pre-treatment Process DOI: 10.20878/cshr.2017.23.2.006(Journal) (5393874-N) DOI: 10.20878/cshr.2017.23.2.006006006(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393875 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 이자윤,23,2,64,2017,Validation of Food Intake Frequency from Food Frequency Questionnaire for Use as a Covariate in a Model to Estimate Usual Food Intake DOI: 10.20878/cshr.2017.23.2.007(Journal) (5393875-N) DOI: 10.20878/cshr.2017.23.2.007007007(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393873 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 김종석,23,2,45,2017,Structural Influence and Relationship between the Environmentally-friendly Attitude and Purchase Intention based on the College Students' Values towards Organic Produces- Moderating Effect of Consumer Confidence - DOI: 10.20878/cshr.2017.23.2.005(Journal) (5393873-N) DOI: 10.20878/cshr.2017.23.2.005005005(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393878 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 김자경,23,2,95,2017,Quality Characteristics of Brown Rice Dasik added with Chia Seed according to Different Types of Sweetener DOI: 10.20878/cshr.2017.23.2.010(Journal) (5393878-N) DOI: 10.20878/cshr.2017.23.2.010010010(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393879 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 이상협,23,1,79,2017,The Effect of the Korean Wave on Malaysian University Students’ Perception DOI: 10.20878/cshr.2017.23.1.009(Journal) (5393879-N) DOI: 10.20878/cshr.2017.23.1.009009009(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393876 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 전유명,23,2,74,2017,A Study on Influence of Family Restaurant Image on Satisfaction,Trust and Revisit Intention DOI: 10.20878/cshr.2017.23.2.008(Journal) (5393876-N) DOI: 10.20878/cshr.2017.23.2.008008008(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393877 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: Choi, Ha-Yeon,23,2,86,2017,A Positioning Study of National Food: In Perspective of Korean, American, Chinese Food Tourists DOI: 10.20878/cshr.2017.23.2.009(Journal) (5393877-N) DOI: 10.20878/cshr.2017.23.2.009009009(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393882 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: So-Hyun Bae,23,1,84,2017,The Impacts of Perceived Service Quality and Restaurant Type on Customer Satisfaction and Return Patronage Intentions: An Exploratory Investigation with a Focus on Solo Diners DOI: 10.20878/cshr.2017.23.1.010(Journal) (5393882-N) DOI: 10.20878/cshr.2017.23.1.010010010(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393883 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 변영태,23,2,126,2017,A Study on the Price Discovery of Lean Hog Futures DOI: 10.20878/cshr.2017.23.2.013(Journal) (5393883-N) DOI: 10.20878/cshr.2017.23.2.013013013(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393880 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 정재란,23,2,104,2017,A Study of Perception and Consumption Behavior of Consumers with regards to Local Food and Eco-friendly Food DOI: 10.20878/cshr.2017.23.2.011(Journal) (5393880-N) DOI: 10.20878/cshr.2017.23.2.011011011(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393881 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 이정애,23,2,117,2017,Quality Characteristics of Yanggaeng added with Chrysanthemum zawadskii Powder DOI: 10.20878/cshr.2017.23.2.012(Journal) (5393881-N) DOI: 10.20878/cshr.2017.23.2.012012012(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393886 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Hui-Rang Yim,23,3,1,2017,A Study on the Customers' Perception and Intention to Purchase Food according to Food Styling DOI: 10.20878/cshr.2017.23.3.001(Journal) (5393886-N) DOI: 10.20878/cshr.2017.23.3.001001001(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393887 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: han hye young,23,3,8,2017,Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder DOI: 10.20878/cshr.2017.23.3.002(Journal) (5393887-N) DOI: 10.20878/cshr.2017.23.3.002002002(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393884 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 조재철,23,1,95,2017,Enzymatic Activity of Liquid Nuruk according to Types of Nuruk Molds and Degree of Rice-polishing DOI: 10.20878/cshr.2017.23.1.011(Journal) (5393884-N) DOI: 10.20878/cshr.2017.23.1.011011011(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393885 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,23,2,135,2017,Effects of Brand Image on Purchase Intention and Brand Loyalty: Focused on Mediating Role of the Brand Trust DOI: 10.20878/cshr.2017.23.2.014(Journal) (5393885-N) DOI: 10.20878/cshr.2017.23.2.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5393858 CauseID: 1429347775 OtherID: 1410383016 JT: Culinary Science & Hospitality Research MD: JUNG-GEUN PARK,22,8,219,2016,Effect of Heat Sterilization on Milk Nutritionby Hydrodynamic Cavitation - Vitamin A, B2, Calcium, Phosphorus, Magnesium, Zinc, Fat - DOI: 10.20878/cshr.2016.22.8.019(Journal) (5393858-N) DOI: 10.20878/cshr.2016.22.8.019019019(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393859 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: Kwon, Na Kyung,22,7,22,2016,The Effects of Hotel Employees’ Emotional Intelligence and Job Engagement on Work Performance DOI: 10.20878/cshr.2016.22.7.003(Journal) (5393859-N) DOI: 10.20878/cshr.2016.22.7.003003003(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393856 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 이동규,22,7,36,2016,Quality Characteristics of Vanilla Sauce with Various Sweeteners DOI: 10.20878/cshr.2016.22.7.004(Journal) (5393856-N) DOI: 10.20878/cshr.2016.22.7.004004004(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393857 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 김효진,22,6,151,2016,Determinants of Price in Specialty Coffee by Consumers DOI: 10.20878/cshr.2016.22.6.016(Journal) (5393857-N) DOI: 10.20878/cshr.2016.22.6.016016016(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393862 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 정효선,23,1,10,2017,Hotel Workers and Workplace Harassment: A Comparison of South Korea and Japan DOI: 10.20878/cshr.2017.23.1.002(Journal) (5393862-N) DOI: 10.20878/cshr.2017.23.1.002002002(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393863 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 오초롱,23,1,19,2017,The Relationship between Nutrient Intakes and Health Indicators according to Rice Consumption in Korean Elderly: Using the 2010 Korea National Health and Nutrition Examination Survey DOI: 10.20878/cshr.2017.23.1.003(Journal) (5393863-N) DOI: 10.20878/cshr.2017.23.1.003003003(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393860 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 박성진,22,7,1,2016,Quality Characteristics of Sulgidduk added with Cirsium setidens Nakai DOI: 10.20878/cshr.2016.22.7.001(Journal) (5393860-N) DOI: 10.20878/cshr.2016.22.7.001001001(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393861 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 김효진,23,1,1,2017,Factors Influencing University Students’ Perception on Vegetarian Restaurants DOI: 10.20878/cshr.2017.23.1.001(Journal) (5393861-N) DOI: 10.20878/cshr.2017.23.1.001001001(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393866 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 이정실,23,2,1,2017,Occupational Musculoskeletal Disease and Stress Levels of Restaurant Cooks in Gangwon Province DOI: 10.20878/cshr.2017.23.2.001(Journal) (5393866-N) DOI: 10.20878/cshr.2017.23.2.001001001(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393867 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: Cho, Dong-Seok,23,1,48,2017,The Structural Relationships among Shopping Orientation, Perceived Value, Concentration, and Purchase Intention in Restaurant Mobile Commerce DOI: 10.20878/cshr.2017.23.1.006(Journal) (5393867-N) DOI: 10.20878/cshr.2017.23.1.006006006(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393864 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 최영심,23,1,28,2017,The Quality Characteristics of Macaroon added with Helianthus tuberosus L. Powder DOI: 10.20878/cshr.2017.23.1.004(Journal) (5393864-N) DOI: 10.20878/cshr.2017.23.1.004004004(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393865 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 송예은,23,1,37,2017,The Effect of Mobile Food Delivery Application Usage Factors on Customer Satisfaction and Intention to Reuse DOI: 10.20878/cshr.2017.23.1.005(Journal) (5393865-N) DOI: 10.20878/cshr.2017.23.1.005005005(Journal) ========================================================== Created: 2018-07-19 20:46:23 ConfID: 5393870 CauseID: 1429347835 OtherID: 1425775918 JT: Culinary Science & Hospitality Research MD: 이상묵,23,1,58,2017,Effect of Food Neophobia on the Relationships among Perceived Service Attributes, Brand Trust, Satisfaction and Behavioral Intention of Franchise Snack Bar DOI: 10.20878/cshr.2017.23.1.007(Journal) (5393870-N) DOI: 10.20878/cshr.2017.23.1.007007007(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393871 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 박경애,23,2,35,2017,The Impact of Experience Factors on Brand Attitude and Revisit Intention in Rice Cake Specialty Shop DOI: 10.20878/cshr.2017.23.2.004(Journal) (5393871-N) DOI: 10.20878/cshr.2017.23.2.004004004(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393868 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 이순아,23,2,11,2017,A Study on Brand Positioning of Franchise Snack Bar- Focused on Busan Area - DOI: 10.20878/cshr.2017.23.2.002(Journal) (5393868-N) DOI: 10.20878/cshr.2017.23.2.002002002(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393869 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 최현정,23,2,23,2017,A Study on the Relationship between Y Generational Characteristics and Customer Orientation- Including Testing Mediating Role of Job Satisfaction - DOI: 10.20878/cshr.2017.23.2.003(Journal) (5393869-N) DOI: 10.20878/cshr.2017.23.2.003003003(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393906 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 정효선,23,3,89,2017,The Effects of Workplace Harassment on Employees’ Coping Style and Intention to Leave in the Foodservice Industries DOI: 10.20878/cshr.2017.23.3.009(Journal) (5393906-N) DOI: 10.20878/cshr.2017.23.3.009009009(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393907 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 정경태,23,4,56,2017,Quality Characteristics of Sourdough Bread using Fermented Fig DOI: 10.20878/cshr.2017.23.4.006(Journal) (5393907-N) DOI: 10.20878/cshr.2017.23.4.006006006(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393905 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,23,3,77,2017,Effects of Corporate Image on HMR Brand Image, HMR Product Attitude and HMR Behavioral Intention DOI: 10.20878/cshr.2017.23.3.008(Journal) (5393905-N) DOI: 10.20878/cshr.2017.23.3.008008008(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393910 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: Hwa-Young Kim,23,4,66,2017,The relationships among Selection Attribute, Trust, Experiential Value, and Recommendation for Sport Center Consumers DOI: 10.20878/cshr.2017.23.4.007(Journal) (5393910-N) DOI: 10.20878/cshr.2017.23.4.007007007(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393911 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 이선구,23,3,100,2017,An Analytic Study on the Processing Quality and Flavor Preference of Spelt Wheat Bread DOI: 10.20878/cshr.2017.23.3.010(Journal) (5393911-N) DOI: 10.20878/cshr.2017.23.3.010010010(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393908 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 정경미,23,5,25,2017,Quality Characteristics and Antioxidant Effect of Sugar Preserved Wild Peach (Prunus persica. L.) Juice by enzymatic treatment DOI: 10.20878/cshr.2017.23.5.003(Journal) (5393908-N) DOI: 10.20878/cshr.2017.23.5.003003003(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393909 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 채현석,23,5,34,2017,The Effects of Major Selection Motivation on Career Efficacy and Major Satisfaction of College Students Majoring in Culinary Art and Foodservice Management DOI: 10.20878/cshr.2017.23.5.004(Journal) (5393909-N) DOI: 10.20878/cshr.2017.23.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393915 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Liang Yao,23,3,111,2017,A Study on the Food Service Selection Attributes and Consumption Behaviors based on Lifestyle Market Segments: Empirical Evidences from Luoyang DOI: 10.20878/cshr.2017.23.3.011(Journal) (5393915-N) DOI: 10.20878/cshr.2017.23.3.011011011(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393913 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: Sunho Lee,23,4,74,2017,The Quality Characteristics of Cookies containing of Powder Sanguisorba officinalis L. DOI: 10.20878/cshr.2017.23.4.008(Journal) (5393913-N) DOI: 10.20878/cshr.2017.23.4.008008008(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393919 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: Kim Bok Hwa,23,5,67,2017,Formulation Optimization of Melon Jam DOI: 10.20878/cshr.2017.23.5.007(Journal) (5393919-N) DOI: 10.20878/cshr.2017.23.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393917 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Kwon,Young-Guk,23,3,123,2017,The Effects of Employees' Perceptions of Organizational Politics on Organizational Silence and Turnover Intention in the Food-Service Industry: The Moderating Role of Food & Beverage and Kitchen Departments DOI: 10.20878/cshr.2017.23.3.012(Journal) (5393917-N) DOI: 10.20878/cshr.2017.23.3.012012012(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393890 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: Chung jiyong,23,2,159,2017,A Study on Comparative Analysis of Food Characteristics of Sea Bream and Similar Species DOI: 10.20878/cshr.2017.23.2.016(Journal) (5393890-N) DOI: 10.20878/cshr.2017.23.2.016016016(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393891 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 심순철,23,2,169,2017,A Research about Quality of Work-Life, Affective Organizational Commitment and Turnover Intention of Y Generational Chef DOI: 10.20878/cshr.2017.23.2.017(Journal) (5393891-N) DOI: 10.20878/cshr.2017.23.2.017017017(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393888 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 서경화,23,2,146,2017,The Effects of Self-Leadership on Career Decision-making Self-efficacy and Career Preparation Behavior- Focused on Culinary Major Students - DOI: 10.20878/cshr.2017.23.2.015(Journal) (5393888-N) DOI: 10.20878/cshr.2017.23.2.015015015(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393889 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 김영중,23,3,15,2017,The Influence of Foodservice Industry Culinary Staff's Workplace Harassment in Organizational Silence, Counterproductive Work Behavior and Turnover Intent: Focus on Moderating Effects on Gender and Staff's Job Status DOI: 10.20878/cshr.2017.23.3.003(Journal) (5393889-N) DOI: 10.20878/cshr.2017.23.3.003003003(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393894 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 김헌철,23,3,38,2017,A Study of the Job Satisfaction of the Five-star Hotel Chef Career Choice Motives DOI: 10.20878/cshr.2017.23.3.005(Journal) (5393894-N) DOI: 10.20878/cshr.2017.23.3.005005005(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393895 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: kim seong soo,23,4,10,2017,Effects of Selection Attributes for HMR on Satisfaction and Loyalty: Focused on Moderating Role of the Customer Value DOI: 10.20878/cshr.2017.23.4.002(Journal) (5393895-N) DOI: 10.20878/cshr.2017.23.4.002002002(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393892 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 이정애,23,3,29,2017,Quality Characteristics and Antioxidant Effects of White Bean Paste added Aronia Powder DOI: 10.20878/cshr.2017.23.3.004(Journal) (5393892-N) DOI: 10.20878/cshr.2017.23.3.004004004(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393893 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: Hey Min Aum,23,4,1,2017,Characteristics of Instant Hot Sauce prepared with Different Ratio of Cheongguk-Jang and Red Pepper Powder DOI: 10.20878/cshr.2017.23.4.001(Journal) (5393893-N) DOI: 10.20878/cshr.2017.23.4.001001001(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393898 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 김학선,23,4,22,2017,An Exploratory Study on the Semantic Network Analysis of Food Tourism through the Big Data DOI: 10.20878/cshr.2017.23.4.003(Journal) (5393898-N) DOI: 10.20878/cshr.2017.23.4.003003003(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393899 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 전현모,23,3,63,2017,The Study on Effect of Transformational Leadership on Cook's Intrinsic Motivation and Creativity in Foodservice Firm - Focused on CJ Foodville - DOI: 10.20878/cshr.2017.23.3.007(Journal) (5393899-N) DOI: 10.20878/cshr.2017.23.3.007007007(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393896 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 정양식,23,3,50,2017,Effects of SNS WOM Information Characteristics on Trust, Purchase Intention and WOM Intention: Focusing on the Moderating Effects of Social Capital DOI: 10.20878/cshr.2017.23.3.006(Journal) (5393896-N) DOI: 10.20878/cshr.2017.23.3.006006006(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393897 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 이선구,23,2,181,2017,Preference Evaluation of High Functional Spelt Flour Bread added with Aronia Powder DOI: 10.20878/cshr.2017.23.2.018(Journal) (5393897-N) DOI: 10.20878/cshr.2017.23.2.018018018(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393903 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 이정애,23,4,33,2017,Antioxidative Capacity and Quality Characteristics of Yanggaeng added with Beaknyuncho (Opuntia ficus-indica var. saboten) Powder DOI: 10.20878/cshr.2017.23.4.004(Journal) (5393903-N) DOI: 10.20878/cshr.2017.23.4.004004004(Journal) ========================================================== Created: 2018-07-19 20:46:33 ConfID: 5393900 CauseID: 1429347836 OtherID: 1423853237 JT: Culinary Science & Hospitality Research MD: 김정수,23,2,189,2017,The Effects of Information-searching for Korean Food Brand on Risk Perception and Preference DOI: 10.20878/cshr.2017.23.2.019(Journal) (5393900-N) DOI: 10.20878/cshr.2017.23.2.019019019(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393810 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이숙은,22,5,313,2016,A Study on the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk DOI: 10.20878/cshr.2016.22.5.023(Journal) (5393810-N) DOI: 10.20878/cshr.2016.22.5.023023023(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393811 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 김학선,22,6,52,2016,A Study of Financial Performance using DuPont Analysis in Food Distribution Market DOI: 10.20878/cshr.2016.22.6.005(Journal) (5393811-N) DOI: 10.20878/cshr.2016.22.6.005005005(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393808 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 김헌철,22,5,200,2016,Study of the Traditional Korean Restaurant Activation Plan in Accordance with the Comparative Analysis of the Quality of Traditional Korean Restaurants and Western Food Restaurants DOI: 10.20878/cshr.2016.22.5.016(Journal) (5393808-N) DOI: 10.20878/cshr.2016.22.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393809 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,22,4,302,2016,Effects of Benefit Sought of Food Products on Purchase Intention and WOM Intention on SNS - Focused on SNS WOM Information Characteristics as Mediator - DOI: 10.20878/cshr.2016.22.4.022(Journal) (5393809-N) DOI: 10.20878/cshr.2016.22.4.022022022(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393814 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: Junbae Ahn,22,6,71,2016,Amino Acid, Amino Acid Metabolite, and GABA Content of Three Domestic Tomato Varieties DOI: 10.20878/cshr.2016.22.6.007(Journal) (5393814-N) DOI: 10.20878/cshr.2016.22.6.007007007(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393815 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 정지은,22,4,319,2016,A Selection Attributes’ Importance-Satisfaction Study for the Hotel and Independent Buffet Restaurants DOI: 10.20878/cshr.2016.22.4.023(Journal) (5393815-N) DOI: 10.20878/cshr.2016.22.4.023023023(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393812 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 송자현,22,6,61,2016,Corporate Strategies for Responding to Negative Comments on Restaurant Pages on Facebook DOI: 10.20878/cshr.2016.22.6.006(Journal) (5393812-N) DOI: 10.20878/cshr.2016.22.6.006006006(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393813 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 홍주영,22,5,231,2016,The Effects of Brand Experience and Personality on Consumer - Brand Relationships, Attachment, and Loyalty - A Comparison of Domestic and Global Brand Coffee Shops - DOI: 10.20878/cshr.2016.22.5.018(Journal) (5393813-N) DOI: 10.20878/cshr.2016.22.5.018018018(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393818 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: Jang yonghyun,22,7,281,2016,The Impact of Environmental Factors on Conflict and Contract Intention in Chinese Franchise DOI: 10.20878/cshr.2016.22.7.021(Journal) (5393818-N) DOI: 10.20878/cshr.2016.22.7.021021021(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393819 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 이상묵,22,6,78,2016,Influence of Informational Clues on Subjective Knowledge, Concern, and Satisfaction and Behavioral Intention toward Healthy Foods in Full-service Restaurants DOI: 10.20878/cshr.2016.22.6.008(Journal) (5393819-N) DOI: 10.20878/cshr.2016.22.6.008008008(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393816 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 김기철,22,4,333,2016,The Structural Relationship between LOHAS Dining Space Display, Image, Trust, Satisfaction, and Loyalty in Hotels DOI: 10.20878/cshr.2016.22.4.024(Journal) (5393816-N) DOI: 10.20878/cshr.2016.22.4.024024024(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393817 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: Han, jong-hun,22,5,277,2016,The Effect of the Components of Hotel Food & Beverage Service Quality on Customer Satisfaction and Brand Loyalty DOI: 10.20878/cshr.2016.22.5.021(Journal) (5393817-N) DOI: 10.20878/cshr.2016.22.5.021021021(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393822 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 하헌수,22,7,253,2016,Effect of Perceived Risk on Chinese Street Foods of Korean Tourists on Eating Intention: Focusing on Moderator Effect of Food Neophobia DOI: 10.20878/cshr.2016.22.7.019(Journal) (5393822-N) DOI: 10.20878/cshr.2016.22.7.019019019(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393823 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: Lee Ja Jae,22,5,295,2016,The Structural Relationship between LOHAS Image, Well-being Menu, Emotional Response, Satisfaction and Loyalty of Hotel Restaurants DOI: 10.20878/cshr.2016.22.5.022(Journal) (5393823-N) DOI: 10.20878/cshr.2016.22.5.022022022(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393820 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 최욱희,22,7,267,2016,How Customer Experience Management in the Hotel Industrycan Lead to a Willingness to Pay More DOI: 10.20878/cshr.2016.22.7.020(Journal) (5393820-N) DOI: 10.20878/cshr.2016.22.7.020020020(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393821 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 주말찬,22,4,353,2016,Influence of Japanese Restaurant Menu Select Attribute on Consumer Preferences and Satisfaction- Focused on Mediating Effects of Customer Preferences - DOI: 10.20878/cshr.2016.22.4.025(Journal) (5393821-N) DOI: 10.20878/cshr.2016.22.4.025025025(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393794 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 곽영초,22,5,37,2016,A Study on Competitiveness Improvement Strategies ofKorean Coffee Franchisers in Beijing, Chinathrough a Positioning Analysis DOI: 10.20878/cshr.2016.22.5.004(Journal) (5393794-N) DOI: 10.20878/cshr.2016.22.5.004004004(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393795 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 김진형,22,4,222,2016,The Effect of Job Characteristics on the Coffee Shop Barista Job Satisfaction and Turnover Intention - Focusing on Seoul․Gyeonggi Area - DOI: 10.20878/cshr.2016.22.4.016(Journal) (5393795-N) DOI: 10.20878/cshr.2016.22.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393792 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,22,4,204,2016,The Effect of Purchasing Factors of Environment-Friendly Agricultural Products on Consumer Attitude and Purchasing Intention DOI: 10.20878/cshr.2016.22.4.015(Journal) (5393792-N) DOI: 10.20878/cshr.2016.22.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393793 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: Yang Dong-hwi,22,5,13,2016,A Study on Consumer Eating out Purchases in Accordance with the Food Lifestyle - Focusing on the Moderating Effects of Consumer Culture - DOI: 10.20878/cshr.2016.22.5.002(Journal) (5393793-N) DOI: 10.20878/cshr.2016.22.5.002002002(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393798 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,22,6,24,2016,International Students’ Perception on University Cafeteria in Malaysia DOI: 10.20878/cshr.2016.22.6.003(Journal) (5393798-N) DOI: 10.20878/cshr.2016.22.6.003003003(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393799 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: YangHo Jin,22,4,240,2016,A Study on Occupation-appraisal of Students' Majorin in Culinary and Food Service DOI: 10.20878/cshr.2016.22.4.017(Journal) (5393799-N) DOI: 10.20878/cshr.2016.22.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393796 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이신우,22,5,64,2016,Influence of Big Data Based Majib Apps' Service Quality on Use Satisfaction and Reuse Intention of Majib Apps - Moderating Effect of Review Informativity - DOI: 10.20878/cshr.2016.22.5.006(Journal) (5393796-N) DOI: 10.20878/cshr.2016.22.5.006006006(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393797 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 오선민,22,6,14,2016,A Study of Antioxidant and Antibacterial Activates of the Extraction of Perscaria hydropiper L. DOI: 10.20878/cshr.2016.22.6.002(Journal) (5393797-N) DOI: 10.20878/cshr.2016.22.6.002002002(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393802 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 김찬우,22,5,82,2016,A Study of the Influence of CRM Korean Restaurant PassengersQuality perceived by Emotional Response and Customer Behavior- Focus on the Mediating Effect of Customer Emotional Response - DOI: 10.20878/cshr.2016.22.5.007(Journal) (5393802-N) DOI: 10.20878/cshr.2016.22.5.007007007(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393803 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 김헌철,22,4,265,2016,Study on Satisfaction with Career Choice Motivations for Chefs through IPA Analysis DOI: 10.20878/cshr.2016.22.4.019(Journal) (5393803-N) DOI: 10.20878/cshr.2016.22.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393800 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: 장동옥,22,4,254,2016,Relationships between Hotel Restaurant Visit Motivations, Consumer Attitudes, and Revisit Intention DOI: 10.20878/cshr.2016.22.4.018(Journal) (5393800-N) DOI: 10.20878/cshr.2016.22.4.018018018(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393801 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 권용주,22,6,33,2016,The Effects of Authentic Leadership on Service-Oriented Organizational Citizenship Behaviors: The Role of Goal Commitment as a Mediator - A Case of Five Star Deluxe Hotel Employees - DOI: 10.20878/cshr.2016.22.6.004(Journal) (5393801-N) DOI: 10.20878/cshr.2016.22.6.004004004(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393806 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: KIM JI HYUNG,22,4,288,2016,The Development of Quality Evaluation Index of Vinegar Beverage - Using Delphi Method and Analytical Hierarchical Process(AHP) - DOI: 10.20878/cshr.2016.22.4.021(Journal) (5393806-N) DOI: 10.20878/cshr.2016.22.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393807 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이정애,22,5,179,2016,The Quality and Antioxidant Properties of Cookies containing Aronia Powder DOI: 10.20878/cshr.2016.22.5.014(Journal) (5393807-N) DOI: 10.20878/cshr.2016.22.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:43:24 ConfID: 5393804 CauseID: 1429347623 OtherID: 1410383004 JT: Culinary Science & Hospitality Research MD: kim seong soo,22,4,277,2016,A Study on the Impact of Food Industry Marketing Communication Activities on Menu, Selection Criteris and Customer Satisfaction - Focusing on the Moderating Effect of Menu Selection Criteria - DOI: 10.20878/cshr.2016.22.4.020(Journal) (5393804-N) DOI: 10.20878/cshr.2016.22.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393805 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 문정희,22,5,95,2016,Quality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution DOI: 10.20878/cshr.2016.22.5.008(Journal) (5393805-N) DOI: 10.20878/cshr.2016.22.5.008008008(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393842 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 이재철,22,6,114,2016,A Study of Compound Changes in Coffee Beans by Different Roasting Condition DOI: 10.20878/cshr.2016.22.6.012(Journal) (5393842-N) DOI: 10.20878/cshr.2016.22.6.012012012(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393843 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 정효선,22,6,120,2016,Do Customers want Employees’ Authentic Service or Just Service? The Effects of Employees’ Authenticity and Justice on Customers’ Commitment and Behavior DOI: 10.20878/cshr.2016.22.6.013(Journal) (5393843-N) DOI: 10.20878/cshr.2016.22.6.013013013(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393840 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 이승언,22,5,267,2016,The Change of Catechin and Theanine Content in Green Tea during Different Storage Conditions DOI: 10.20878/cshr.2016.22.5.020(Journal) (5393840-N) DOI: 10.20878/cshr.2016.22.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393841 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 강병남,22,7,232,2016,The Influence of the Corporation Association of Korean Buffet Restaurant on Relationship Quality and Brand Loyalty DOI: 10.20878/cshr.2016.22.7.018(Journal) (5393841-N) DOI: 10.20878/cshr.2016.22.7.018018018(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393846 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 김은지,22,7,173,2016,Quality Characteristics of White Pan Bread withCudrania tricuspidata Leaf Powder DOI: 10.20878/cshr.2016.22.7.014(Journal) (5393846-N) DOI: 10.20878/cshr.2016.22.7.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5393847 CauseID: 1429347775 OtherID: 1410383016 JT: Culinary Science & Hospitality Research MD: YoungAh Rha,22,8,172,2016,A Study on Satisfaction and Healthy Eating Index in Subjectsof Nutrition - Plus Program focusing Seodaemun - gu in Seoul DOI: 10.20878/cshr.2016.22.8.015(Journal) (5393847-N) DOI: 10.20878/cshr.2016.22.8.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393844 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 최윤희,22,7,203,2016,A Study on the Influence of Coffee Shop’s Service-Scape on the Perceived Values, and Brand Attitude of Customers DOI: 10.20878/cshr.2016.22.7.016(Journal) (5393844-N) DOI: 10.20878/cshr.2016.22.7.016016016(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5393845 CauseID: 1429347775 OtherID: 1410383016 JT: Culinary Science & Hospitality Research MD: 강경구,22,8,157,2016,The Impact of Students’ Educational Environment on Educational Satisfaction, and Recommendation - Focused on Students Major in Cooking and Baking - DOI: 10.20878/cshr.2016.22.8.014(Journal) (5393845-N) DOI: 10.20878/cshr.2016.22.8.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393850 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 서정희,22,7,72,2016,The Influencing Relationship of Transformational Leadership of TMX, Organization Citizenship Behavior: Moderating Effect of Gender DOI: 10.20878/cshr.2016.22.7.007(Journal) (5393850-N) DOI: 10.20878/cshr.2016.22.7.007007007(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393851 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 홍윤주,22,7,187,2016,The Influence of Deluxe Hotel Culinary Staff's Psychological Contract Breach on Job Satisfaction and Turnover Intention:Focus on the Moderating Effects of Staff Careers DOI: 10.20878/cshr.2016.22.7.015(Journal) (5393851-N) DOI: 10.20878/cshr.2016.22.7.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393848 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 서경화,22,6,132,2016,Development of A Performance Model of the Foodservice Industry DOI: 10.20878/cshr.2016.22.6.014(Journal) (5393848-N) DOI: 10.20878/cshr.2016.22.6.014014014(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393849 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 김경욱,22,7,158,2016,Influence of Food-Industry Workers’ Emotional Labor on the Turnover Intention and Job Burnout:Moderating Effect of Job Satisfaction DOI: 10.20878/cshr.2016.22.7.013(Journal) (5393849-N) DOI: 10.20878/cshr.2016.22.7.013013013(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393854 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,22,6,145,2016,The Customers’ Perception on Luxury Hotel: A Case of Sunway Resort Hotel and Spa DOI: 10.20878/cshr.2016.22.6.015(Journal) (5393854-N) DOI: 10.20878/cshr.2016.22.6.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5393855 CauseID: 1429347775 OtherID: 1410383016 JT: Culinary Science & Hospitality Research MD: YangHo Jin,22,8,122,2016,A Study of Effect That Consumer Perception towards Visual Merchandising has on Brand Attitude and Purchase Intention - Focusing on Premium Supermarket in the Seoul Area - DOI: 10.20878/cshr.2016.22.8.011(Journal) (5393855-N) DOI: 10.20878/cshr.2016.22.8.011011011(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393852 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: Lim Jong Woo,22,7,47,2016,The Influential Relationships among the Image, Service Quality, Consumption Value and Customer Emotionin Middle-low Price Chain Hotels DOI: 10.20878/cshr.2016.22.7.005(Journal) (5393852-N) DOI: 10.20878/cshr.2016.22.7.005005005(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393853 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 박장수,22,7,11,2016,Impact of Types of Food Tourism Experience onPurchase Intention and Visitor’s Satisfaction:Focused on Participants at Dae-gu Food Tour Expo DOI: 10.20878/cshr.2016.22.7.002(Journal) (5393853-N) DOI: 10.20878/cshr.2016.22.7.002002002(Journal) ========================================================== Created: 2018-07-19 20:44:30 ConfID: 5393826 CauseID: 1429347775 OtherID: 1410383016 JT: Culinary Science & Hospitality Research MD: 김영중,22,8,1,2016,The Role of Team Trust and Cooperative Behavioron Food - service Employees' Service Performance - The Moderating Role of Teamwork Competencyand Other Department Support - DOI: 10.20878/cshr.2016.22.8.001(Journal) (5393826-N) DOI: 10.20878/cshr.2016.22.8.001001001(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393827 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 김영준,22,7,100,2016,Quality Characteristics of Tomato Sauce added withVarious Thickening Agent DOI: 10.20878/cshr.2016.22.7.009(Journal) (5393827-N) DOI: 10.20878/cshr.2016.22.7.009009009(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393824 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: Kimyoungkyun,22,5,252,2016,A Study on the Relationship among Service Quality and Customer Satisfaction of Wedding Hall Restaurants, and Recommendation Intention - Focusing on the Moderating Effect of Wedding Hall and Hotel Image - DOI: 10.20878/cshr.2016.22.5.019(Journal) (5393824-N) DOI: 10.20878/cshr.2016.22.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393825 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 문정희,22,7,112,2016,Antioxidant Properties of the Lotus Leaf Powder Contentof Cheongpomuk DOI: 10.20878/cshr.2016.22.7.010(Journal) (5393825-N) DOI: 10.20878/cshr.2016.22.7.010010010(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393830 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 임현호,22,7,148,2016,Effects of Service Quality Characteristics of Dessert Cafes on Consuming Behaviors according to Dietary Life Style DOI: 10.20878/cshr.2016.22.7.012(Journal) (5393830-N) DOI: 10.20878/cshr.2016.22.7.012012012(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393831 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 임성빈,22,5,325,2016,The Effect of a Mobile Foodservice Application on Continuous Use Intention and Long-Term Orientation DOI: 10.20878/cshr.2016.22.5.024(Journal) (5393831-N) DOI: 10.20878/cshr.2016.22.5.024024024(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393828 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 김선경,22,7,58,2016,A Study on the Awareness and a Method to Popularize Korean Traditional Sweets DOI: 10.20878/cshr.2016.22.7.006(Journal) (5393828-N) DOI: 10.20878/cshr.2016.22.7.006006006(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393829 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 손영진,22,5,167,2016,A Study on the Impact on Brand Image of Korea Food Satisfaction - Focused on the Mediating Effect of Korean Menu among Korea Foreign Visitors - DOI: 10.20878/cshr.2016.22.5.013(Journal) (5393829-N) DOI: 10.20878/cshr.2016.22.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393834 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 백서영,22,5,214,2016,A Study on the Recognition and Intake Frequency of Pohang's Local Foods DOI: 10.20878/cshr.2016.22.5.017(Journal) (5393834-N) DOI: 10.20878/cshr.2016.22.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393835 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: Hae Young Lee,22,6,98,2016,Antecedents and the Moderating Effect of Value Consciousness on Customer Complaints in the Social Commerce Industry DOI: 10.20878/cshr.2016.22.6.010(Journal) (5393835-N) DOI: 10.20878/cshr.2016.22.6.010010010(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393832 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: 전현모,22,6,87,2016,Exploring Job Attitude of Service Employee and Its Impact on Customer Orientation in the Food Industry: Focusing on Daejeon Restaurants DOI: 10.20878/cshr.2016.22.6.009(Journal) (5393832-N) DOI: 10.20878/cshr.2016.22.6.009009009(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393833 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 이형주,22,7,131,2016,Effects of SNS Social Capital on Trust andPurchase Intention of Food Products:Focused on the Moderating Effects of Perceived Riskand SNS Receiver Characteristics DOI: 10.20878/cshr.2016.22.7.011(Journal) (5393833-N) DOI: 10.20878/cshr.2016.22.7.011011011(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393838 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 이상진,22,7,88,2016,Effects of Service Quality of One Person Start-Ups and Perceived Relational Benefits on Consumer’s Behavioral Intention:Focus on Gwangju Area DOI: 10.20878/cshr.2016.22.7.008(Journal) (5393838-N) DOI: 10.20878/cshr.2016.22.7.008008008(Journal) ========================================================== Created: 2018-07-19 20:44:16 ConfID: 5393839 CauseID: 1429347742 OtherID: 1423857233 JT: Culinary Science & Hospitality Research MD: 김찬우,22,7,222,2016,A Study on the Effects of Restaurant Franchise Brand Equity and Value on Customer Loyalty and Customer Satisfaction DOI: 10.20878/cshr.2016.22.7.017(Journal) (5393839-N) DOI: 10.20878/cshr.2016.22.7.017017017(Journal) ========================================================== Created: 2018-07-19 20:43:46 ConfID: 5393836 CauseID: 1429347679 OtherID: 1410383007 JT: Culinary Science & Hospitality Research MD: 최형일,22,5,190,2016,The Characteristics of Sponge Cake added withMugort Powder DOI: 10.20878/cshr.2016.22.5.015(Journal) (5393836-N) DOI: 10.20878/cshr.2016.22.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:44:00 ConfID: 5393837 CauseID: 1429347707 OtherID: 1407228615 JT: Culinary Science & Hospitality Research MD: Sang-Hyeop Lee,22,6,105,2016,A Study of the Perceptions of Organic Food of Malay and Chinese Customers in Malaysia DOI: 10.20878/cshr.2016.22.6.011(Journal) (5393837-N) DOI: 10.20878/cshr.2016.22.6.011011011(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5394003 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Yang Dong-hwi,23,3,216,2017,The Influence of Visible Clues on Non-visible Clues in Context of Franchise Family Restaurants DOI: 10.20878/cshr.2017.23.3.021(Journal) (5394003-N) DOI: 10.20878/cshr.2017.23.3.021021021(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5394011 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 백서영,23,3,227,2017,Analysis of Importance and Satisfaction of Quality Attribute, Popularization and Tourism Commercialization Strategy of Pohang Local Food DOI: 10.20878/cshr.2017.23.3.022(Journal) (5394011-N) DOI: 10.20878/cshr.2017.23.3.022022022(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5394015 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: suktae oh,23,3,242,2017,A Study Having the Certifications Students of Majoring in Culinary Arts on the Satisfaction of Class and Preparation for Employment DOI: 10.20878/cshr.2017.23.3.023(Journal) (5394015-N) DOI: 10.20878/cshr.2017.23.3.023023023(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393985 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: Hae-Dong Kim,23,4,216,2017,The Study on Job Satisfaction, Turnover Intention and Organization Commitment of Employees in Domestic Independent Hotel and International Chain Hotels DOI: 10.20878/cshr.2017.23.4.021(Journal) (5393985-N) DOI: 10.20878/cshr.2017.23.4.021021021(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393992 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Byung-Gu Park,23,3,207,2017,Quality and Antioxidant Properties of Sponge Cake added with Flaxseed Powder DOI: 10.20878/cshr.2017.23.3.020(Journal) (5393992-N) DOI: 10.20878/cshr.2017.23.3.020020020(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5394029 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 김학선,23,3,257,2017,A Semantic Network Analysis of Big Data regarding Food Exhibition at Convention Center DOI: 10.20878/cshr.2017.23.3.024(Journal) (5394029-N) DOI: 10.20878/cshr.2017.23.3.024024024(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393938 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 정기영,23,3,147,2017,Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour DOI: 10.20878/cshr.2017.23.3.014(Journal) (5393938-N) DOI: 10.20878/cshr.2017.23.3.014014014(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393939 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: Jong Ho Lee,23,5,129,2017,Structural Relationship among Consumer Attitude, Usage Motive, Health-Consciousness, Satisfaction, and Revisit Intent Pursuant to Foodservice Nutrition information Labeling System DOI: 10.20878/cshr.2017.23.5.014(Journal) (5393939-N) DOI: 10.20878/cshr.2017.23.5.014014014(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393936 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 송가영,23,4,116,2017,A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum DOI: 10.20878/cshr.2017.23.4.012(Journal) (5393936-N) DOI: 10.20878/cshr.2017.23.4.012012012(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393937 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 최상호,23,5,121,2017,Quality Characteristics of Yanggaeng added with Maca (Lepidium meyenii) Powder DOI: 10.20878/cshr.2017.23.5.013(Journal) (5393937-N) DOI: 10.20878/cshr.2017.23.5.013013013(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393943 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 전경철,23,5,140,2017,The Effect of Selection Attributes for Goods of Dessert Cafe on Product Satisfaction and Long-term Orientation DOI: 10.20878/cshr.2017.23.5.015(Journal) (5393943-N) DOI: 10.20878/cshr.2017.23.5.015015015(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393940 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 안혜령,23,4,125,2017,Quality Characteristics of Muffins with Korean Whole Wheat Flour DOI: 10.20878/cshr.2017.23.4.013(Journal) (5393940-N) DOI: 10.20878/cshr.2017.23.4.013013013(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393947 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 박성진,23,3,158,2017,Component Analysis and Antioxidant Activity of Citrus Peel DOI: 10.20878/cshr.2017.23.3.015(Journal) (5393947-N) DOI: 10.20878/cshr.2017.23.3.015015015(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393945 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: HONG WOO PYO,23,4,135,2017,Quality and Sensory Characteristics of Bechamel Sauce with Ginseng (Panax ginseng C.A. Meyer) Seed DOI: 10.20878/cshr.2017.23.4.014(Journal) (5393945-N) DOI: 10.20878/cshr.2017.23.4.014014014(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393950 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 김정애,23,4,144,2017,Effects of Service Quality and Service Fairness of Coffee Brand on the Service Quality and Behavioral Intention - Domestic/Foreign Coffee Brand as Control Effects - DOI: 10.20878/cshr.2017.23.4.015(Journal) (5393950-N) DOI: 10.20878/cshr.2017.23.4.015015015(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393949 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 박서영,23,5,151,2017,A Study on Antimicrobial and Antioxidant Activity of Ethanol Extract of Rhus chinensis Mill DOI: 10.20878/cshr.2017.23.5.016(Journal) (5393949-N) DOI: 10.20878/cshr.2017.23.5.016016016(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393922 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 김헌철,23,4,93,2017,A Study on the Preference analysis According to the Usage Behavior of Grilled Beef Restaurant by Conjoint Analysis DOI: 10.20878/cshr.2017.23.4.010(Journal) (5393922-N) DOI: 10.20878/cshr.2017.23.4.010010010(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393920 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 김다솔,23,4,81,2017,Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology DOI: 10.20878/cshr.2017.23.4.009(Journal) (5393920-N) DOI: 10.20878/cshr.2017.23.4.009009009(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393927 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: Um Yonhg-ho,23,5,92,2017,A Study on the Management Performance Improvement through Cooking Skills Support and Management Consulting for Restaurants: Focused on Restaurants in Gyeonggi Province DOI: 10.20878/cshr.2017.23.5.010(Journal) (5393927-N) DOI: 10.20878/cshr.2017.23.5.010010010(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393925 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 박혜연,23,5,87,2017,Quality Characteristics of Sun-dried Salt and added with Cheongyang Hot Pepper (Capsicum annuum L.) Juice DOI: 10.20878/cshr.2017.23.5.009(Journal) (5393925-N) DOI: 10.20878/cshr.2017.23.5.009009009(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393930 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 어희지,23,4,105,2017,Analysis of Correlations between Mineral Contents in Waters and Sensory Characteristics of Coffee DOI: 10.20878/cshr.2017.23.4.011(Journal) (5393930-N) DOI: 10.20878/cshr.2017.23.4.011011011(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393931 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Chul Kyu Lee,23,3,137,2017,Quality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder DOI: 10.20878/cshr.2017.23.3.013(Journal) (5393931-N) DOI: 10.20878/cshr.2017.23.3.013013013(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393970 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 손은수,23,4,193,2017,A Study on the Structural Causal Relationship between Job Characteristics, Job Commitment, and Job Satisfaction of Industrial Organization Food Service Workers DOI: 10.20878/cshr.2017.23.4.019(Journal) (5393970-N) DOI: 10.20878/cshr.2017.23.4.019019019(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393976 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Jin-Yong Park,23,3,196,2017,The Effects of Agri-Products’ Geographical Indications on the Customer’s Satisfaction and Revisit Intentions in the Korean Pop-restaurants DOI: 10.20878/cshr.2017.23.3.019(Journal) (5393976-N) DOI: 10.20878/cshr.2017.23.3.019019019(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393981 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 서재원,23,4,203,2017,The Effect of Educational Service Quality on Educational Satisfaction and Job Availability - Focused on Foodservice related Contract Department Students - DOI: 10.20878/cshr.2017.23.4.020(Journal) (5393981-N) DOI: 10.20878/cshr.2017.23.4.020020020(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393955 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 이동규,23,4,163,2017,Quality Characteristics of Two-spotted Cricket (Gryllus bimaculatus) Brown Stock by High Pressure Cooking DOI: 10.20878/cshr.2017.23.4.016(Journal) (5393955-N) DOI: 10.20878/cshr.2017.23.4.016016016(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393952 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 김경미,23,5,159,2017,The Effects of High Class Korean Restaurants’ Servicescape on Customers’ Emotional Response and Intention to Revisit DOI: 10.20878/cshr.2017.23.5.017(Journal) (5393952-N) DOI: 10.20878/cshr.2017.23.5.017017017(Journal) ========================================================== Created: 2018-07-19 20:47:58 ConfID: 5393958 CauseID: 1429347863 OtherID: 1425775937 JT: Culinary Science & Hospitality Research MD: 정승호,23,4,175,2017,The Effects of Knowledge Sharing on Relationship Quality and Relationship Performance in Food Service Franchise Companies DOI: 10.20878/cshr.2017.23.4.017(Journal) (5393958-N) DOI: 10.20878/cshr.2017.23.4.017017017(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393959 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,23,5,178,2017,Perception and Preference on Brand of ‘Busan Fish Cake’: Comparison by Generation, Focusing on the Busan Region DOI: 10.20878/cshr.2017.23.5.019(Journal) (5393959-N) DOI: 10.20878/cshr.2017.23.5.019019019(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393956 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 김은미,23,3,166,2017,Effects of Extraction Methods on Antioxidative Properties of Carrot, Apples, and Blueberry Juices DOI: 10.20878/cshr.2017.23.3.016(Journal) (5393956-N) DOI: 10.20878/cshr.2017.23.3.016016016(Journal) ========================================================== Created: 2018-07-19 20:52:06 ConfID: 5393960 CauseID: 1429347953 OtherID: 1425546123 JT: Culinary Science & Hospitality Research MD: 안기정,23,5,187,2017,The Effect of Food Service Organization Employee’s Leaderships Type on Organizational Commitment and Managerial Performance: Focused on Busan Haeundae Area DOI: 10.20878/cshr.2017.23.5.020(Journal) (5393960-N) DOI: 10.20878/cshr.2017.23.5.020020020(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393961 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: 최석현,23,3,174,2017,Quality Characteristics of Fish Paste containing Spirulina Powder DOI: 10.20878/cshr.2017.23.3.017(Journal) (5393961-N) DOI: 10.20878/cshr.2017.23.3.017017017(Journal) ========================================================== Created: 2018-07-19 20:47:36 ConfID: 5393965 CauseID: 1429347854 OtherID: 1425775936 JT: Culinary Science & Hospitality Research MD: Shin, Hye Sook,23,3,186,2017,The Effect of Leadership on Organizational Identification and Organizational Commitment DOI: 10.20878/cshr.2017.23.3.018(Journal) (5393965-N) DOI: 10.20878/cshr.2017.23.3.018018018(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392210 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 박종우,22,2,29,2016,Quality Characteristics of Basil Pesto added with Various Nuts during Storage DOI: 10.20878/cshr.2016.22.2.003(Journal) (5392210-N) DOI: 10.20878/cshr.2016.22.2.003003(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392211 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 주형욱,22,2,44,2016,Quality Characteristics of White Pan Bread with Haenaru Rice Flour DOI: 10.20878/cshr.2016.22.2.004(Journal) (5392211-N) DOI: 10.20878/cshr.2016.22.2.004004(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392208 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: CHOI EUN YOUNG,22,2,13,2016,Quality Standardization and Isoflavone Glycoside Research of in Buseoktae(Yeongju bean) Cheonggukjang for Business Use from Yeongju Bean DOI: 10.20878/cshr.2016.22.2.002(Journal) (5392208-N) DOI: 10.20878/cshr.2016.22.2.002002(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392209 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: Bong-Gon Kim,21,2,27,2015,The Effects of Open Kitchen Employees’ Emotional Labor on Job Satisfaction and Customer Orientation DOI: 10.20878/cshr.2015.21.2.003(Journal) (5392209-N) DOI: 10.20878/cshr.2015.21.2.003003(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392214 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 문원식,21,2,52,2015,Quality Characteristics of Teriyaki Sauce added with Samultang DOI: 10.20878/cshr.2015.21.2.005(Journal) (5392214-N) DOI: 10.20878/cshr.2015.21.2.005005(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392215 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 문원식,22,2,66,2016,Study on the Optimization of Eel Dipping Sauce added with Bokbunja(Rub corearus Miquel) Vinegar DOI: 10.20878/cshr.2016.22.2.006(Journal) (5392215-N) DOI: 10.20878/cshr.2016.22.2.006006(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392212 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: Jeon, Ki-Suk,21,2,41,2015,Antioxidant Activity of Chinese Mung Bean DOI: 10.20878/cshr.2015.21.2.004(Journal) (5392212-N) DOI: 10.20878/cshr.2015.21.2.004004(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392213 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 최지미,22,2,57,2016,Quality Characteristics of Soy Sauces by Various Manufacturing Methods DOI: 10.20878/cshr.2016.22.2.005(Journal) (5392213-N) DOI: 10.20878/cshr.2016.22.2.005005(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392218 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: Soon-Yong Kwon,21,2,75,2015,Quality Characteristics of Yanggaeng containing Various Amounts of Loquat Fruits Puree DOI: 10.20878/cshr.2015.21.2.007(Journal) (5392218-N) DOI: 10.20878/cshr.2015.21.2.007007(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392219 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: Shin Gil Man,22,2,93,2016,Quality Characteristics of Sponge Cake added with Schizandra chinensis DOI: 10.20878/cshr.2016.22.2.008(Journal) (5392219-N) DOI: 10.20878/cshr.2016.22.2.008008(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392216 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 안성빈,21,2,60,2015,A Study on the Impact of Hotel Internal Marketing Practices on Culinary Staff Job Satisfaction and Organizational Commitment DOI: 10.20878/cshr.2015.21.2.006(Journal) (5392216-N) DOI: 10.20878/cshr.2015.21.2.006006(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392217 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 최익준,22,2,78,2016,Quality Characteristics of White Pan Bread with Banana DOI: 10.20878/cshr.2016.22.2.007(Journal) (5392217-N) DOI: 10.20878/cshr.2016.22.2.007007(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392222 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 박성진,22,2,104,2016,Quality Characteristics of Cirsium setidens Nakai by Different Drying Method DOI: 10.20878/cshr.2016.22.2.009(Journal) (5392222-N) DOI: 10.20878/cshr.2016.22.2.009009(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392223 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 최석봉,22,2,115,2016,Quality Characteristics of Pettitoes(Jokbal) added with Coffee Meal DOI: 10.20878/cshr.2016.22.2.010(Journal) (5392223-N) DOI: 10.20878/cshr.2016.22.2.010010(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392220 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: suktae oh,21,2,85,2015,Study on the Accident of Kitchen Food Service Industry Employees in Accordance with the Safety and Environment Awareness and Accident Experience DOI: 10.20878/cshr.2015.21.2.008(Journal) (5392220-N) DOI: 10.20878/cshr.2015.21.2.008008(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392221 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 허영욱,21,2,103,2015,The Effect of Dining Space Color and Design on Customers' Psychological Reactions, Satisfaction and Reuse Intention in Restaurants DOI: 10.20878/cshr.2015.21.2.009(Journal) (5392221-N) DOI: 10.20878/cshr.2015.21.2.009009(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392206 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 김영중,21,2,11,2015,The Influence of Coffee Shop Employee Non-verbal Communication on the Brand Image and Customer Satisfaction DOI: 10.20878/cshr.2015.21.2.002(Journal) (5392206-N) DOI: 10.20878/cshr.2015.21.2.002002(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392207 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 김건휘,22,2,1,2016,Brunch Cafe of Service Quality, Value Perception, and Customer Loyalty the Impact of Relationship DOI: 10.20878/cshr.2016.22.2.001(Journal) (5392207-N) DOI: 10.20878/cshr.2016.22.2.001001(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392205 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 강민정,21,2,1,2015,Hazard Analysis, Determination of Critical Control Points, and Establishment of Critical Limits for Seasoned Laver DOI: 10.20878/cshr.2015.21.2.001(Journal) (5392205-N) DOI: 10.20878/cshr.2015.21.2.001001(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392242 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: Woo Iee Sik,21,2,243,2015,The Effect of Selected Properties Bakery Act in Accordance with the Customer's Use of Propensity to Consume: Focused on Busan DOI: 10.20878/cshr.2015.21.2.019(Journal) (5392242-N) DOI: 10.20878/cshr.2015.21.2.019019(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392243 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 조우형,22,2,252,2016,The Relationship among Service Quality, Customer Satisfaction and Revisit Intention in Food Court - Focusing a Large Discount Store - DOI: 10.20878/cshr.2016.22.2.020(Journal) (5392243-N) DOI: 10.20878/cshr.2016.22.2.020020(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392240 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 이광석,21,2,215,2015,A Study on the Management Situation and Development Plan in Private Bakery for Korean: Focused on the Bakery's Owner DOI: 10.20878/cshr.2015.21.2.017(Journal) (5392240-N) DOI: 10.20878/cshr.2015.21.2.017017(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392241 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 김은지,21,2,230,2015,Quality Characteristics of White Pan Bread with Pu'er Tea DOI: 10.20878/cshr.2015.21.2.018(Journal) (5392241-N) DOI: 10.20878/cshr.2015.21.2.018018(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392226 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 허원선,22,2,136,2016,The Effect of the Education Environment of Cooking Institutes on Trainees' Satisfaction and Reregistration Intentions - Moderating Effect of Education Program - DOI: 10.20878/cshr.2016.22.2.012(Journal) (5392226-N) DOI: 10.20878/cshr.2016.22.2.012012(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392227 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 이정애,21,2,141,2015,Quality Characteristics of Cookies added with Aster yomena Powder DOI: 10.20878/cshr.2015.21.2.012(Journal) (5392227-N) DOI: 10.20878/cshr.2015.21.2.012012(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392224 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 박어진,22,2,125,2016,Quality Characteristics of Muffin added with Actinidia polygama Powder DOI: 10.20878/cshr.2016.22.2.011(Journal) (5392224-N) DOI: 10.20878/cshr.2016.22.2.011011(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392225 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 서봉희,21,2,119,2015,Quality Characteristics of Defatted Rice Bran, Sansung Takju (Cloudy Korean Rice Wine) DOI: 10.20878/cshr.2015.21.2.010(Journal) (5392225-N) DOI: 10.20878/cshr.2015.21.2.010010(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392230 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 박기홍,22,2,163,2016,Quality Characteristics of Eoganjang-geajang Sauceadded Mulberry Branches DOI: 10.20878/cshr.2016.22.2.014(Journal) (5392230-N) DOI: 10.20878/cshr.2016.22.2.014014(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392231 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 이명호,21,2,171,2015,The Effects of Mobile Bakery Application's Perceived Usefulness and Easiness on Its Continuous Use DOI: 10.20878/cshr.2015.21.2.014(Journal) (5392231-N) DOI: 10.20878/cshr.2015.21.2.014014(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392228 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: Woo Iee Sik,22,2,151,2016,The Effect of Radish Liquid Naturally Fermented Bread Selection Motive on Consumer Attitude and Purchase Intention DOI: 10.20878/cshr.2016.22.2.013(Journal) (5392228-N) DOI: 10.20878/cshr.2016.22.2.013013(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392229 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 장순옥,21,2,154,2015,A Study on Consumer Awareness, Preference, and Consumption Behavior Regarding Local Food - Focusing on Gyeongju Area - DOI: 10.20878/cshr.2015.21.2.013(Journal) (5392229-N) DOI: 10.20878/cshr.2015.21.2.013013(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392234 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 최상호,21,2,187,2015,Quality Characteristics of Muffins added with Kale Powder DOI: 10.20878/cshr.2015.21.2.015(Journal) (5392234-N) DOI: 10.20878/cshr.2015.21.2.015015(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392235 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 전현모,22,2,206,2016,Influence of Smart Phone Food Delivery Apps' Service Quality on Emotional Response and App Reuse Intention - Focused on PAD Theory - DOI: 10.20878/cshr.2016.22.2.017(Journal) (5392235-N) DOI: 10.20878/cshr.2016.22.2.017017(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392232 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: 김헌철,22,2,176,2016,A Study on the IPA Analysis of Menu Quality and Servicescape of Kijang Area Local Restaurants DOI: 10.20878/cshr.2016.22.2.015(Journal) (5392232-N) DOI: 10.20878/cshr.2016.22.2.015015(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392233 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: Moon, Sul-Ah,22,2,189,2016,Research on the Effect of Experiential Elements on Brand Attitude, Visitor's Satisfaction, Revisit Intention - Focusing on Regional Product Festival - DOI: 10.20878/cshr.2016.22.2.016(Journal) (5392233-N) DOI: 10.20878/cshr.2016.22.2.016016(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392238 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: 김건휘,21,2,201,2015,A Study on the Determinants of Purchasing Natural Seasonings as a Alternative to Fermented Seasonings DOI: 10.20878/cshr.2015.21.2.016(Journal) (5392238-N) DOI: 10.20878/cshr.2015.21.2.016016(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392239 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: Han Ji-Soo,22,2,234,2016,A Study on Effects of the Service Quality and the Usage Review Characteristics of Smartphone Majib1) App on Satisfaction and Reuse Intention of Majib App DOI: 10.20878/cshr.2016.22.2.019(Journal) (5392239-N) DOI: 10.20878/cshr.2016.22.2.019019(Journal) ========================================================== Created: 2018-07-17 00:15:15 ConfID: 5392236 CauseID: 1429153396 OtherID: 1423989276 JT: Culinary Science & Hospitality Research MD: Seo Eun-ok,21,2,130,2015,Research Quality Characteristics of Sponge Cake added with Red Ginseng Powder DOI: 10.20878/cshr.2015.21.2.011(Journal) (5392236-N) DOI: 10.20878/cshr.2015.21.2.011011(Journal) ========================================================== Created: 2018-07-17 00:15:22 ConfID: 5392237 CauseID: 1429153399 OtherID: 1410382996 JT: Culinary Science & Hospitality Research MD: Jung Jin-Woo,22,2,222,2016,The Influence of Consumption Values for Western Salad on Functional Attitude and Consumer Satisfaction DOI: 10.20878/cshr.2016.22.2.018(Journal) (5392237-N) DOI: 10.20878/cshr.2016.22.2.018018(Journal)