최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.35 no.6, 2020년, pp.538 - 552
류무희 (호원대학교 호텔외식조리학과)
Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images...
Do HW. 2019. Important-Satisfaction Analysis of Selection Attribution of Michelin Guide Seoul Starred Restaurants: Focused on Michelin Guide Seoul Starred Restaurant Customer. J. of the Table & Food Coord., 14(3):109-123
Hong YI. 2017. A Case Study on Construction of Brand Web site through Web site Evaluation Factor -Centered on the Result of Hyundai BNG Steel Web site-. J. of Brand Des. Assoc. of Korea, 15(2):43-54
Kim CW. 2018. Subjectivity Study for Michelin Guide Restaurant Customers: Applying the Q Methodology. The Korea Contents Soc., 18(5):635-646
Kim JJ, Lee AJ. 2017. A Study on the Effect of Consumption Value with Planned Behavior Theory on Purchase Intention of the consumers of the Michelin-starred Restaurant in Seoul. The Korean Foodserv. Assoc., 13(3):171-190
Kim JY, Ryu MH, Jang HJ, Whang JH, Oh JB. New table & food coordination. In: Yoo JD editor. 2014. Kyomunsa, Korea, pp 22-24
Kim SI, Jang HJ. Foodstyling. In: Yoo JG editor. 2012. Powerbook, Korea, pp 25-30
Lee HJ, Ko JY. 2019. A netnography analysis on foreign customer's online review of Michelin restaurants in Seoul. The Acad. of Korea Hosp. & Tour., 21(3):189-205
Lee JP, Jo SY. Food Plating+. In: Jin WS editor. 2019. Baeksan, Korea, pp 134-161
Macromill Embrain. 2016. Gourmet and Michelin Guide survey, report November. MACROMILL EMBRAIN, p 25
Min JS, Lee IO, Kim TH. 2019. The effect of Michelin Guide restaurant's service quality on perceived value, customer satisfaction, and behavioral intention: Focusing on moderating effect of chef's reputation and user's knowledge. Culin. Sci. & Hosp. Res., 25(5):13-25
Park EH. 2007. A study on the role and function of food stylists. Master's thesis, Sookmyung Woman's University, pp28-29
Park SY, Yoo TS. 2012. The Deduction of Visual Attributes of Foodstyling from the View of Floral Design. The Korean Soc. of Flor. Art & Des., 26(0):3-34
Ryu MH. 2019. The Effect of Food Styling on 'Michelin Guide Seoul 2019' Restaurant on User Preference and Satisfaction. Culin. Sci. & Hosp. Res.,25(12):174-185
Ryu MH, Oh JB, Kim JY, Jang HJ, Whang JH. Meet, taste world food culture. In: Yoo JG editor. 2017. Powerbook, Korea, pp 4-5
Song HG. 2020. Korean Consumers' Perceptions on Michelin Guide Seoul through Big Data Analysis. J. of Foodserv. Manag. Soc. of Korea, 1023(5):165-188
Kakao. https://place.map.kakao.com/,[accessed 2020.10.27]
Michelin.https://guide.michelin.com/kr/ko/article/features/Seoul_gastronomic_culture_and%20_the_MICHELIN_Guide, [accessed 2020.10.27]
Studio INO. http://studioino.co.kr/,[accessed 2020.10.27]
Wikipedia. http://ko.wikipedia.org, [accessed 2020.10.27]
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.