• Culinary science and hospitality research
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• v.16 no.4
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• pp.1-14
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• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.40-53
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• 2012

The quality changes of vegetables including cucumbers, young pumpkins, carrots, radishes, onions by different cooking methods in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution and $400^{\circ}C$ superheated steam were investigated. The changes in pH of cooked vegetables were increased. Hunter color system values for L(lightness), a(redness) and b(yellowness) of the vegetables cooked in $400^{\circ}C$ supetbeated steam for 30 seconds were less compared with those in $90^{\circ}C$ water, 0.5% NaCl solution and 1.0% NaCl solution. The microbial growth was inhibited very effectively when the vegetables cooked in $400^{\circ}C$ superheated steam for 30 seconds. After cooked in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution, $400^{\circ}C$ superheated steam, vitamin C content decreased by different ratio depending on cooking methods and vegetable varieties. Based on the results of the quality changes of cooked vegetables, the superheated steam cooking method showed a positive effect on sterilization and maintaining pH, color, hardness of vegetable tissues, vitamin C content. The data obtained from this study could be utilized as basic information for the optimum conditions of superheated steam cooking to develope HMR(Home Meal Replacement).

• Culinary science and hospitality research
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• v.20 no.6
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• pp.13-27
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• 2014

This study sought to examine the effects of job inconsistency of cooks in the food service businesses on job performance, and the effects of such causation on intention of changing jobs. For job inconsistency, cooks produce limited menu products due to the segmentation of jobs in the same industry, and can hardly exercise their skills obtained through education. Thus, 275 samples of job inconsistency were made to undergo frequency analysis, factor analysis, reliability analysis, correlational analysis, and multiple regression analysis, using the SPSS 17.0 program. Hypothesis 1 was established as cooks' job inconsistency having a positive effect on job performance; thus, with regard to job performance factors, skill inconsistency (${\beta}$=-.432), and wage inconsistency (${\beta}$=-.250) had a negative effect on job performance, but education inconsistency (${\beta}$=-.048) did not have an effect. Hypothesis 2 was established as cooks' job performance having a significant effect on intention of changing jobs; thus, intention of changing jobs had a significant negative effect on job performance (${\beta}$=-.238). So if job performance was improved, the intention of changing jobs would be reduced. This study implies that: cooks who were engaging in the food service businesses experienced job inconsistency, and led themselves to having an intention to change jobs; in this process, individual cooks' job level inconsistency and their wage levels have an important effect on intention of changing jobs.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.247-258
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• 2006

This study was carried out to identify the change of glycoalkaloid contents and ascorbic acid in eggplant by parts and cooking methods. Content of glycoalkaloid by part of eggplant was the most in step part(A) as $31.1{\mu}g$ but it was shown that (A) and (C) contained more solamargine($6.9{\mu}g$) than solasonine, while (B) contained more solasonine($18.4{\mu}g$) than solamargine($6.9{\mu}g$). By cooking method, content of solamargine in eggplant varied; steaming ($6.2{\mu}g$), boiling ($7.0{\mu}g$), sauteing ($2.5{\mu}g$), microwave ($2.0{\mu}g$). Control group had $11.4{\mu}g$ solamargine and it contained solamargine most among them when boiled. Content of solasonine was in order of control ($4.88{\mu}g$)>steaming($3.40{\mu}g$)>microwave($1.2{\mu}g$)>boiling($0.6{\mu}g$)>sauteing(n.d.), and steaming showed the highest figure. As for content of ascorbic acid by part of eggplant, stem part had the most. That is, content of ascorbic acid decreased as from stem part under. Content of ascorbic acid of eggplant decreased greatly by cooking manipulation like other vegetables did, and the remaining amount showed control> sauteing> microwave> boiling> steaming in order.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.170-180
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• 2016

This study was conducted from January 2 to February 2, 2016. Data was collected in response to the self - under the responsibility of the hotel manager explained after enough research and survey information to the Seoul Express Hotel Employees. Firstly the goal was to clarify how the hotel had a positive impact in the employees personal capacity. The results revealed that hotel employees personal capacity had a significant positive influenceon organizational erformance as B=0.657 (p<.001). Second, the hotel and the employees' individual capabilities take advantage of the moderating effect of firm confidence, and it increases the analysis explanatory boss trust described the impact on organizational performance is 49.4%, so for F=96.219 (p<0.001) adjusted effect significant It came in. Significant negative (-) to influence the displayed strong control effect. The lower the trust firm also showed that lowering personal capacity of the hotel staff.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.1-11
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• 2013

This study was conducted from 10 February 2011 until 2 March 2011 targeting culinary workers in deluxe hotels in Seoul. The data from 161 copies of questionnaire were analyzed using SPSS 17.0 for the factor analysis and the reliability test, and the multiple regression analysis was performed to verify the hypotheses. The results are as follows. First, correlation among interpersonal attachment, job satisfaction and job attachment showed that stable attachment had a significantly positive(+) effect on job satisfaction and job attachment. Second, unstable attachment had a negative effect on job satisfaction. Moreover, there were no correlations between job satisfaction and job attachment by the types of attachment. Third, for the effect of interpersonal attachment on job satisfaction, the stable one had a significantly positive(+) effect on job satisfaction; however, avoidant and unstable ones didn't have a significant effect on job satisfaction. Consequently, the results of this analysis suggest the future direction of culinary workers.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.1-12
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• 2011

The purpose of this study is to understand the influence of perceived educational services among the high school students majoring in culinary arts on school satisfaction and recommendation intention. A self-administrated questionnaire was completed by 282 subjects, and frequency, factor, reliability, regression analyses with SPSS 12.0 were conducted on the data. The main results were as follows. According to the multiple regression analysis, the educational services had some significant effects on school satisfaction, 'Specialized subjects service' and 'Facilities service' in the educational service factors had significant positive(+) influence on school satisfaction. The influence of the school satisfaction on the school recommendation intention showed that school recommendation intention increased when the students were satisfied with their school activities. Limitations and future research directions were also discussed.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.157-171
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• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.74-84
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• 2011

The purpose of this study is to understand the relationship between educational environment services offered and student satisfaction with them. A survey was conducted to 314 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, a factor analysis, a multiple regression analysis, a cluster analysis and a One-Way ANOVA analysis. The hypothesis test result of the effect of educational environment services on satisfaction showed that there was a partially significant effect in satisfaction with facilities and lecturers(p<0.01) as well as administrative services (p<0.01). In the cluster analysis of educational environment services, cluster 1 was classified as a mistry cluster, cluster 2 as a satisfied cluster, cluster 3 as a dissatisfied cluster and cluster 4 as a positive cluster. They showed a statistically meaningful result in the one-way ANOV A(p<0.01).

• Culinary science and hospitality research
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• v.19 no.5
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• pp.225-233
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• 2013

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.