• Culinary science and hospitality research
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• v.3
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• pp.165-179
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• 1997

Cost-volume-profit analysis shows the relationship between these factors. The figures expressed in a break-even chart can be used planning control and decision making. The relation ships can also be helpful in understanding how all costs must be covered in menu pricing. Involved in these relationship is the contribution to overhead and profit, or contribution ratio. This study used the food service operation of H hotel. Assumed the FC would be 10% of the High Volume, the VC would be 76% of the high volume. And in the CVP of individual meals, selected labor cost of the VC, assumed labor cost would be 35% of the volume.

• Culinary science and hospitality research
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• v.3
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• pp.367-383
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• 1997

1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.225-241
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• 2000

본 연구는 품질관리와 고객만족관리의 관계를 규명하는데 목적을 두고 있다. 연구조사는 외국관광객과 서울의 특등급호텔의 종사원을 대상으로 수행되었으며, 연구결과 호텔 서비스 품질관리 수준은 고객만족도에 영향을 끼치는 것으로 나타났다. 연구자는 품질관리 시스템, 품질과 운영 결과, 고객만족 결과로 구성된 성공적인 품질관리를 제안하고자 한다.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.243-261
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• 2000

Damyang is famous for the bamboo and various foods. It is urgently needed that native foods in this area are studied and modernized. Developing new foods and redeveloping local economy. Bamboo shoots can be raw materials for kimchi, canned goods, salted goods, Korean cookies, bread, tea, beverage, and so on. This study aims to invent new traditional foods using local product such as bamboo shoots will contribute to boost the recipe. to explore the new method of production and to modernize the traditional dishes. In the final analysis, economic and cultural consideration would be attached in this study.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.291-305
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• 2000

The purpose of this study is analysis of foodservice consumption for making decision. Changes of foodservice consump have also played an important role in improving restaurant sales. These days millions eat away from home at restaurant when nessary dispite economic cycles, many people prefer to eat at restaurants to be something or necessary. The method of this study is focused on changes foodservice consumption environment and dicision making of concept.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.391-407
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• 2000

This is a study on the ways of improving the current Kwangju Kimch Festival. The Festival has many resources for attracting visitors. 'nevertheless. it has been criticized for marketing tools. including lack of publicity, institutional inertia. etc. A new approach for improving Kwangju Kimch Festival is needed to satisfy the needs not only for residents but also for visitors. especially japan tourists. the best way of improving the current Kwangju Kimch Festival might be the development of the product(for exemple, effective linkage system with tourist attractions) and promotion(advertising. publicity).

• Culinary science and hospitality research
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• v.7 no.1
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• pp.35-56
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• 2001

The purpose of this study is to found out that how well yield management, the element of Marketing mix possible to control, is composed and is conducted in strategic level in Italian Restaurant of domestic Hotel and that how much menu which is the element of Yield management contributes to growth of sales. As a result of this research, it is found out that all of three hotels have a different characteristic promotion hold by 10% in F/B. By that reason, out saucing is need to hotel management, but Restaurant should be activated continuously.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.107-118
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• 2001

In this study, physical properties and color were measured and sensory evaluation was conducted on the onion kimchi with herb. Onion was produced during the winter season at Muan area. It means that water content of the onion was least of all the seasons. Onion kimchi was made with various herbs and various amounts of herb was added to the onion kimchi for the selected herb. Sensory evaluation indicated that Rosemary was best of all the tested herbs. Adequate amounts of Rosemary was 1 and 2%, while 5% was not evaluated as good.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.16-29
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• 2004

Today, well-being appears as new trend-code all of society. Likewise foodservice industry is influenced by that trend and as a result general menu items tend to change into healthy menu items. Therefore, the purpose of this study is to examine the customers attitude toward healthy menu. One of major research finding is that consumers better interested to healthy menu than past and have potential needs to consume it. So need to extent healthy menu market and develop to consume of healthy menu, should get competitiveness on tastes and price of healthy menu and to segment of healthy menu consumer market.