• Culinary science and hospitality research
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• v.8 no.2
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• pp.227-244
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• 2002

• Culinary science and hospitality research
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• v.17 no.2
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• pp.126-139
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• 2011

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher's detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.77-93
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• 2013

This study examines the university students majoring in culinary arts to survey the recognition levels of culinary arts education for the purpose of searching for a development plan for culinary education. A survey was conducted to 407 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, and a factor analysis. In this study, we have developed a device to measure educational service quality which can be applied to the place of higher education, and factors that determine educational service quality are dragged through this device. In addition, this research identifies which statistically significant factors play a part in overall satisfaction and interprets 26 quality attributes using importance-satisfaction transformed index. The interest and necessity of culinary arts education was very high while the performance degree was considered insufficient. In conclusion, if chances are given to display achievement of desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary arts education will be considered to be more vitalized.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.49-62
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• 2015

Give that statistical analysis is an essential component of foodservice-related research, the purpose of this review is to analyse research trends of statistical methods applied to foodservice-related research. To achieve these objective, this study carried out a content analysis on a total of 251 out of 415 research articles published in The Korean Journal of Culinary Research(TKJCR) from January 2010 to December 2013. Of the total 164 research articles focussing on natural science research, qualitative research, articles written in English were excluded from the scope of this study. The results of this study are as follows. First, it turned out that 269 research articles applied quantitative research methods, and only 10 articles applied qualitative research methods among the 279 research articles based on social science research methods. Second, 20 article (8.0%) among the 251 did not specify the statistical methods or computer programs that were used for statistical analysis. Third, it was found that 228 articles (90.8%) used the SPSS program for data analysis. Fourth, in terms of frequency of use, it was revealed frequency analysis was most used, followed in order by reliability analysis, exploratory factor analysis, correlation analysis, regression analysis, structural equation modeling, confirmatory factor analysis, t-test, variance analysis, and cross tabs analysis, However, 3 out of 56 research articles that used a t-test did not suggest a t-value. 10 out of 64 articles that used ANOVA and demonstrated a significant difference in between-group mean did not conducted post-hoc test. Therefore, the researchers with interest in foodservice fields need to keep in mind that choosing and applying the correct statistical technique both determine the value and the success or failure of a study. To enhance the value and success of a study, it is necessary to use the proper statistical technique in an efficient way in order to prevent statistical errors.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.149-166
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• 2000

In this study, author suggests menu selection according to disease and standard cooking methods for hospital patients. Nutritional state of patients must be considered to select menu. Especially age, sex, and disease symptoms are important factors to determine the nutritional requirement. Special diet should be delivered to cure the patients with different appetite, digesting ability and symptoms. Menu must be planed including various food although nutritional restrictions should be considered, In this point of view, effective cooking methods and considerations of various Korean traditional food as hospital food are suggested. Recipe of traditional Korean beverage and cookies are also presented.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.5-21
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• 2000

The purpose of this study looks for the directions to improve the performance evaluation of cook by examining the perceptions for performance of cook by supervisors in hotel restaurant. In order for this purpose, this study focuss on two areas: (1) the significant differences of each hotel type on the perceptions of each performance evaluation item, (2) the significant differences of each kitchen type on the perceptions of each performance evaluation item in terms of two different types of hotel. To examine (1) and (2), this study uses Student t test and anova analysis. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

• Culinary science and hospitality research
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• v.3
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• pp.83-122
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• 1997

The purpose of this study is to inquire management satisfaction factors of cook, and to grope for the correlation of career, number of cook, income, and education. To attain the purpose of this study, questionnaire was developed through pilot test. Questionnaire scale was adopted 5 point. The SPSS package was utilized for the analyses of questionnaire. The method was Frequency analysis and Chi Square analysis. The results obtained from the above data-based analysis are concentrated on management satisfaction to cook, and management recruiting method.

• Culinary science and hospitality research
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• v.3
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• pp.181-202
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• 1997

It is a Heavy Factor of the Labor, Food and Beverage Raw Materials Cost for the Food Service Industry Management of a Hotel Restaurant Operation. Especially, Food & Beverage Raw Materials are the Primary Factor of Determine the Product of Food & Beverage Quality for Sale in the Restaurant and that are Accompany with Cost. Therefore, This paper included that Analyze and Research of Purchasing Pattern, Propose to a New Concept of the Food & Beverage Purchasing Management for a Action about Purchasing Management Effectively.

• Culinary science and hospitality research
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• v.2
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• pp.5-24
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• 1996

Today, hotel industry has to consider the importance of physical resources as indispensible control factor. This study is focused on search of the directions to control effectively the physical resources. For that purpose, this study set a serious of control system. Problems is selected at the basic of that control system. Thoses are as follows. A. Control Philosophy B. Control Procedure C. Quality Control D. A line of Responsibility As a result, this study turns to a different direction on physical resources control. Those are as follows. A. Reconsideration of Control Environment B. Revaluation of Quantity required C. Reorganization of Control Effect Assessment D. Foundation of Total Control System