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Mature consumers’ patronage motives and the importance of attributes regarding HMR based on the food-related lifestyles of the upper middle class

International journal of hospitality management, 2011-03, Vol.30 (1), p.55-63

2011

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A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students

International journal of hospitality management, 2006-12, Vol.25 (4), p.683-698

2006

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Key attributes of internal service recovery strategies as perceived by frontline food service employees

International journal of hospitality management, 2006-09, Vol.25 (3), p.496-509

2006

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Effects of a Nutrition Education Program for Preschoolers

Journal of nutrition education and behavior, 2014-07, Vol.46 (4), p.S147-S148

2014

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The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

International journal of hospitality management, 2013-12, Vol.35, p.203-213

2013

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A Grounded Theory Approach to Understanding the Website Experiences of Restaurant Customers

Journal of foodservice business research, 2007-05, Vol.10 (1), p.77-99

2007

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Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)

Korean Journal of Community Nutrition, 2013, Vol.18 (2), p.154

2013

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Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010

Korean Journal of Community Nutrition, 2013, Vol.18 (5), p.491

2013

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Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety

Korean Journal of Community Nutrition, 2013, Vol.18 (3), p.243

2013

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Child-Care Facility and Kindergarten's Demands on Foodservice Support by Center for Child-Care Foodservice Management (CCFSM) in Seoul and Gyeonggi-do

Korean Journal of Community Nutrition, 2011, Vol.16 (6), p.730

2011

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A Comparative Analysis of American, Chinese and Japanese Consumers' Usage Behavior of Marketing Communication towards Overseas Korean Restaurants

The Korean Journal of Food And Nutrition, 2011-12, Vol.24 (4), p.808-816

2011

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Case Study of Menu Satisfaction Index in Business & Industry Food Service

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2008-11, Vol.37 (11), p.1443-1451

2008

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Attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants

Journal of restaurant & foodservice marketing, 1997-12, Vol.2 (4), p.65-85

1997

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Assessment of the Foodservice Management Practices in Child Care Centers and Kindergartens

The Korean Journal of Food And Nutrition, 2011-12, Vol.24 (4), p.639-648

2011

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Perception of School Foodservice Officials on Rice Bread as School Foodservice Menu

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2008-06, Vol.37 (6), p.729-737

2008

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A Research on Visual Merchandising Components of the Food Court in the Department Store using IPA

The Tourism Sciences Society of Korea, 2015-12, Vol.39 (10), p.33-49

2015

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A Study on the Effects of Coaching Leadership on Organizational Effectiveness - The Mediating Role of Subordinates’ Emotional Intelligence

Journal of Human Resource Management Research, 2015-12, Vol.22 (5), p.49-72

2015

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The Effects of the Emotional Intelligence of Airline Cabin Crew on Self-Efficacy and Organizational Citizenship Behavior

The Tourism Sciences Society of Korea, 2015-09, Vol.39 (7), p.163-181

2015

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Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants

Journal of the Korean Society of Food Culture, 2015-04, Vol.30 (2), p.190-196

2015

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Annual Analysis on Quality Attributes and Customer Satisfaction in School Foodservice

Hanʼguk yongyang hakhoe chi, 2009, Vol.42 (8), p.770

2009

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Foreign Customers' Attitudes Towards Overseas Korean Restaurants - Focusing on Korean Restaurant Experiences and Cross-national Differences

Journal of the Korean Society of Food Culture, 2012-12, Vol.27 (6), p.666-676

2012

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Application of Analytical Hierarchy Process in Strategy Priority Decision-making for Brand Communication by Korean Restaurants Overseas

Journal of the Korean Society of Food Culture, 2012-06, Vol.27 (3), p.274-284

2012

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Inventory control system achievement test for dietetics and foodservice management students

Journal of the American Dietetic Association, 1991-06, Vol.91 (6), p.691-694

1991

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시금치에서 분리한 광계 2 복합체의 불활성화와 재활성화에 대한 연구

Journal of plant biology = Singmul Hakhoe chi, 1990-12, Vol.33 (4), p.277

1990

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Validation of a self-instructional foodservice inventory control system module

Kim, Il-Sun Yang

1989

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Mature consumers’ patronage motives and the importance of attributes regarding HMR based on the food-related lifestyles of the upper middle class

A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students

Key attributes of internal service recovery strategies as perceived by frontline food service employees

Effects of a Nutrition Education Program for Preschoolers

The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

A Grounded Theory Approach to Understanding the Website Experiences of Restaurant Customers

Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)

Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010

Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety

Child-Care Facility and Kindergarten's Demands on Foodservice Support by Center for Child-Care Foodservice Management (CCFSM) in Seoul and Gyeonggi-do

A Comparative Analysis of American, Chinese and Japanese Consumers' Usage Behavior of Marketing Communication towards Overseas Korean Restaurants

Case Study of Menu Satisfaction Index in Business & Industry Food Service

Attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants

Assessment of the Foodservice Management Practices in Child Care Centers and Kindergartens

Perception of School Foodservice Officials on Rice Bread as School Foodservice Menu

A Research on Visual Merchandising Components of the Food Court in the Department Store using IPA

A Study on the Effects of Coaching Leadership on Organizational Effectiveness - The Mediating Role of Subordinates’ Emotional Intelligence

The Effects of the Emotional Intelligence of Airline Cabin Crew on Self-Efficacy and Organizational Citizenship Behavior

Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants

Annual Analysis on Quality Attributes and Customer Satisfaction in School Foodservice

Foreign Customers' Attitudes Towards Overseas Korean Restaurants - Focusing on Korean Restaurant Experiences and Cross-national Differences

Application of Analytical Hierarchy Process in Strategy Priority Decision-making for Brand Communication by Korean Restaurants Overseas

Inventory control system achievement test for dietetics and foodservice management students

시금치에서 분리한 광계 2 복합체의 불활성화와 재활성화에 대한 연구

Validation of a self-instructional foodservice inventory control system module

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