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논문 2,074건

Purpose: This study examined the direction of culinary education that can be satisfied by both industry and academia by surveying the importance and performance of culinary education items from career-interrupted women and employers of Korean food restaurants. Methods: This study Conducted a survey
  • 페이지 12페이지
  • 가격 4,700원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 김지희 ( Jihee Kim ) , 정라나 ( Lana Chung )
is significantly influenced by safety and hygiene conditions. And a lot of efforts of companies and managers are needed to recognize the necessity of such checks and education. Also, there should be such encouragement as rewards and advantages for the employees who follow the rules of health and saf
  • 페이지 18페이지
  • 가격 6,000원
  • 발행일 2018.12.19
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국관광연구학회
  • 저자 김기영, 김민경
of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is necessary to provide food safety training programs for handling veg
  • 페이지 20페이지
  • 가격 5,500원
  • 발행일 2016.11.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 대한영양사협회
  • 저자 이귀숙 ( Gwi-sook Lee ) , 김춘영 ( Choon Young Kim ) , 류경 ( Kyung Ryu )
Korean cook chef for globalization of Korean food, because the globalization can contribute to improve Korean food’s image, and increase foreign tourists. The results of this study would provide policy directions for Korean food globalization and guidelines of education for culinary students.ABSTRAC
  • 페이지 16페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국외식산업학회
  • 저자 임성빈
of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)\' received the highest perceived need score, followed by ‘languages(4.46)\', ‘traditional Korean food(4.33)\' and ‘Korean food culture(4.21)\'. The findings of the study can be used to develop a curricul
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국지역사회생활과학회
  • 저자 김성민, 이나영, 정혜정
seasonal items used, and the farm names of the primary ingredients. Second, customers who had higher food information involvement gave more importance to healthy food attribute information. Third, those who had a higher level of education or income showed higher food information involvement in resta
  • 페이지 20페이지
  • 가격 5,500원
  • 발행일 2019.04.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 경남대학교 산업경영연구소
  • 저자 문혜영 ( Moon Hyeyoung ) , 함선옥 ( Ham Sunny )
Korean restaurant with Vancouver restaurants. For the purposes, the study closely inquires into Vancouver\"s restaurants to derive strategies for glocalization of Korean foodservice industry. As a true mecca of gourmet food from all over the world, Vancouver is considered one of the leaders of globa
  • 페이지 18페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국외식산업학회
  • 저자 정형지
Korean food globalization policy, hotel employees responded that the policy can `improve hotel culinary department` (3.29). General `policy recognition` was 2.99, and recognition of `policy performance` and `promotion at restaurants` were 2.78 and 3.04, respectively (p<0.01). For successful performa
  • 페이지 16페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국외식산업학회
  • 저자 김재선, 장명하, 나성주, 김미숙, 이진택, 강근옥
of risk perception regarding local food restaurant, especially Korean food restaurant for Chinese tourists in this study. A total of 259 Chinese tourists who visited Korea participated. Exploratory factor analysis found eight risk factors regarding Korean local food restaurants: Cultural risk, food
  • 페이지 21페이지
  • 가격 5,600원
  • 발행일 2015.02.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국관광학회
  • 저자 서선희 ( Sun Hee Seo )
of this study, greater value perception of immigrant women on Korean food contributed to greater satisfaction with food, greater satisfaction with life, and greater preference of Korea. Therefore, education and policies that emphasize the culinary value, taste value, and health/nutritional value of
  • 페이지 21페이지
  • 가격 5,600원
  • 발행일 2015.02.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 대한관광경영학회
  • 저자 최은숙 ( Eun Suk Choi ) , 이연정 ( Yeon Jung Lee )
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