• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2005.04b
• /
• pp.23-36
• /
• 2005

• Culinary science and hospitality research
• /
• v.2
• /
• pp.47-58
• /
• 1996

• Culinary science and hospitality research
• /
• v.6 no.1
• /
• pp.275-290
• /
• 2000

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2002.08a
• /
• pp.5-13
• /
• 2002

• Culinary science and hospitality research
• /
• v.11 no.3 s.26
• /
• pp.1-17
• /
• 2005

The purpose of this paper was to analyze the distribution ratio of citation in researches in food service and found the relationship of study. The result was as follows. First there were remarkably quantitative researches than qualitative researches. Second, the citation ratio of social studies was high according to frequency-analysis. Third, citation frequency of publication was the highest in the pre-study that included scientific papers, newspapers, art and science contest announcement data and so on. Fourth, there was much citation ratio of domestic literature than foreign literature.

• Culinary science and hospitality research
• /
• v.3
• /
• pp.41-56
• /
• 1997

• Culinary science and hospitality research
• /
• v.3
• /
• pp.147-164
• /
• 1997

• Culinary science and hospitality research
• /
• v.3
• /
• pp.203-218
• /
• 1997

• Culinary science and hospitality research
• /
• v.3
• /
• pp.343-365
• /
• 1997

• Culinary science and hospitality research
• /
• v.2
• /
• pp.89-104
• /
• 1996