• Culinary science and hospitality research
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• v.19 no.4
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• pp.291-306
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• 2013

This study aimed to provide a desirable way to design culinary education programs at university by investigating the relationship between student satisfaction with education and job preference based on their high schools. The results of this study showed that a high percentage of students decided to choose culinary arts as their major by themselves. Most students found a career in the culinary field demanding, nevertheless, they appeared to have a strong desire to take up the challenge. Students from culinary high schools showed low satisfaction with their practical cooking courses, while students from vocational high schools seemed to be highly satisfied with those same courses. On the other hand, students from academic high schools showed a high satisfaction with their theory courses, which factored into their decision to choose culinary arts as their major. However, there appeared to be no significant difference in job preference according to the students. Most students, regardless of satisfaction with their education, considered working abroad. On the basis of these results, it is suggested that a culinary training program in universities should be divided tin three groups; academic, vocational & culinary. Each group to have classes in theory, practical and English designed with respect to their prior high school training. In addition, an opportunity for overseas employment should be offered to all three categories.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.639-647
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• 2001

The purpose of this study was to examine the recognition about food preparation and cooking ability of college students majoring in food & nutrition and others. Data were collected from 729 students residing in Chonbuk area by using a self-administered questionnaire. Food and nutrition major students got significantly higher scores than non-major. ones in the recognition of significance and interest in cooking activity. Both food and nutrition major and non-major female students recognized the necessity of cooking ability than non-major male students. Sixty eight percent of the subjects answered that they have aided often his or her family to cook at home. The students majoring in food and nutrition were interested in various fields such as Korean, western style and fusion food. Most of the respondents teamed how to cook from family at home; however major students have learned cooking not only from family but also from various channels such as culinary school, TV and books. The practical use of knowledge about food science was very low in most respondents. The cooking methods used frequently were sauteing, broiling and deep-fat-frying. This study showed that both food and nutrition major and non-major students recognized the necessity of cooking ability and had interests in cooking activity, but cooking ability of non-major ones was significantly lower than that of major students, and the traditional consciousness that women have to take charge of cooking at home tends to be decreasing.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.413-418
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• 2009

Existing literature on the CRM [Customer Relationship Management] has emphasized the marketing strategies between the franchisor and franchisee. In this study, we focused instead on factors involved in forging relationships based on marketing strategies between franchisee and the customers. A survey questionnaire was completed by 250 customers of Korean-style food franchises located in Seoul and Inchon. Each questions is based on a 5-point likert-type scale. After initial data recording, 41 questionnaires were deleted from the data set because of missing or insincerely answer. Finally, the sample data of 209 questionnaires were used for the statistical analysis. The data were analyzed with SPSS version 13.0 software to assess consumer satisfaction, trust, and support/reputation on flexibility and commitment. Regression analysis was performed to analyze the relationship between flexibility and commitment. Satisfaction and support/reputation significantly influenced flexibility, both satisfaction and trust significantly influenced commitment, and both flexibility and commitment significantly influenced the restaurant-consumer relationship.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.185-198
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• 2010

The purpose of this study is to examine the relationship between students' satisfaction levels with culinary practice facilities and adaptation to college life according to their educational experience before joining university. Two hundred culinary arts majors from three universities were sampled and 191 questionnaire copies analyzed. The analysis results are as follows. First, the adaptation level of the group with educational experience was partly higher than that of the group without educational experience. Second, the adaptation level of the group with a relatively high satisfaction level was higher than that of the rest. Third, when the satisfaction level with the facilities for culinary practice was high, the group without educational experience showed a higher level of attachment to university and better physical adaptation than the group with educational experience. Whereas the latter showed a higher level of emotional and social adaptation than the former When the satisfaction level with the facilities for culinary practice was low, the group without educational experience showed a higher level of attachment to university than the group with educational experience. On the other hand, the latter showed a higher level of social, emotional and physical adaptation than former. Therefore, in order to create a future-oriented harmonious teaching and learning experience, a new educational cooking environment that is fully functional and serves to heighten the satisfaction level of students should be designed.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.181-197
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• 2015

This study examined the influence of perceived value, perceived quality, reasonable price of subtropical vegetables on trust, purchase intention and word of mouth among hotel chefs. For this investigation, a survey was carried out targeting hotel chefs in Korea with experience with subtropical vegetables. A total of 380 questionnaires were distributed to selected chefs over 20 days from October 1st to October 20th, 2014, of which 353 valid questionnaires were used after the exclusion of responses missing values or too much weighted tendency. A frequency analysis, factor analysis, correlation analysis, and multiple regression analysis were conducted with the use of the SPSS 18.0 package. The analysis results are as follows. First, perceived value, perceived quality and reasonable price had a positive influence on trust. Second, trust had a positive effect on purchase intention and word of mouth. Third, purchase intention positively influenced word of mouth.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.146-158
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• 2017

This study conducted a survey to investigate career decision-making self-efficacy, and career preparation behavior related to self-leadership among students major in culinary area. Frequency analysis, factor analysis, reliability analysis and multiple regression analysis were employed using SPSS 16.0 Version statistical package program, and various results were discovered. First, all the subfactors of self-leadership factors (behavior focused, natural reward, and constructive thought strategy) had a positive effect on career decision-making self-efficacy factors (occupational information, goal setting, career planning, problem solving, self-appraisal). Second, all the factors of self-leadership factors (behavior focused, natural reward and constructive thought strategy) had a positive effect on career preparation (information search activity, goal achievement activity). As a result, the study confirmed that strengthening of self-leadership for culinary major college/university students is important predictor for development with career decision-making self-efficacy and career preparation behavior.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.