바질을 첨가한 데미글라스 소스의 품질 특성에 관한 연구

최수근,김동석,이연정 韓國食生活文化學會 2006 韓國食生活文化學會誌 Vol.21 No.1

발간사

최수근 한국외식산업학회 2009 한국외식산업학회지 Vol.5 No.2

젤라틴 첨가 브라운소스의 관능적 특성 최적화

최수근,이종필,Choi, Soo-Keun,Lee, Jong-Pill 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

This study was carried out response surface analysis for brown sauce optimization. Three factors of heating time (10, 20, 30, 40, and 50 min), the added gelatin content (0, 4, 8, 12, and 16%) and the added tomato paste amount (0, 6, 12, 18, and 24%) were encoded into 5 levels (-2, -1, 0, 1, 2). After the central synthesis plan was set up to produce samples in 16 pre-arranged conditions and the sensory tests were conducted, the investigation on optimum level of these factors was conducted. The scope of optimum conditions for extraction was established through reading the range of reaction surfaces superimposed between those representing sensory properties such as color, flavor, taste, viscosity and overall acceptability was established. In this study, it was found out that the scope of optimum conditions for brown sauce extraction was 30 min for heating time, 9.00% for gelatin content and 11.25% for tomato paste amount. The reliability test proved the mentioned scope to have a similar value to that of the estimated scope when compared to the experimental values which was observed through experiments conducted under the same conditions as applied to values predicted through RSM program, enabling the verification of the reliability of derived regression formula.

식용 버섯을 이용한 버섯 요리 개발에 관한 연구

최수근 한국버섯학회 2000 버섯 Vol.4 No.1

국외 및 국내 조리사간의 갈등요인 및 해결방안에 관한 연구

최수근 경주대학교 관광진흥연구원 2000 관광학논총 Vol.5 No.-

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example, purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc,. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town, some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

디저트용 소스의 당도에 관한 연구 : 서울소재 특1급 호텔을 중심으로

최수근 경주대학교 1999 論文集 Vol.12 No.1

The purpose of this study is to undertake a reach on the sweetness level of dessert menu provided by five star hotels in order to find out the degree of sweetness appropriate to Koreans. The ultimate aim of this research is to satisfy guests and make restaurant enjoy the profit maximization. The scales of desserts' sweetness are measured and menu engineering program created by Michael Kasavana and Mcdonald Smith was used for the analysis. In addition, a digital gadget was used for measuring the degree of sweetness. In this research, the organic function testing the culinary specialists' preference toward sweetness of dessert sauces including Manila Sauce, Coffee Sauce, mango Sauce, Respberry Sauce. It was found out that the sweetness level of the "L Hotel" was 23.2 while "IN Hotel" was 30.2 showing higher degree than the "L Hotel". L Hotel (23.2 degrees) and S Hotel (25.2 degrees) is realtively lower than the average degrees (26.6). However "IN Hotel (30.2 degrees) and "SW Hotel (27.9 degrees) showed higher than that of the average. Nevertheless, the degree of sauces' sweetness seems to be determined by the pastry chef of each hotel. Generally, Hotels managed by Koreans tend to have lower sweetness level than the Hotels managed by foreigners. There are a few steps to be considered in order to increase dessert sales volume on the basis of the research findings. Firstly, desserts containing lower Calorie should be developed. Secondly, the design of dessert menu needs to be improved. Lastly, highly attactive desserts menu targeting domestic people should be created.

프랑스의 식문화(Ⅱ)

최수근 대한영양사회 1999 國民營養 Vol.210 No.-

프랑스의 식문화(Ⅰ)

최수근 대한영양사회 1999 國民營養 Vol.209 No.-

호텔기업의 식자재 구매절차 개선에 관한 연구 : H호텔과 S호텔의 사례를 중심으로

최수근 경주대학교 1999 論文集 Vol.11 No.-

The objective of this study is to identify the problems of food control systems of super deluxe hotel "H" and "S" in Seoul and enhance the systems of these hotels. This paper examined a range of literature review in order to find how food control system has been developed. This study particularly focuses on the food control systems of super deluxe hotel in Seoul and those systems were compared in order to investigate both the advantages and disadvantages. The food and catering industry is recording minus growth because of the economic recession and this phenomena is expected is to continue. Although food control system was regarded merely as food cost and quality control, nowadays it is recognised as more than that by accommodation and catering industries. This study attempts to tackle the problems of food control system by suggesting the following recommendations. First, the study on forecasting is required for the system since the sound decision making depends on accurate forecast. Secondly, a proper manual for food control system is essential in order to help the executive managers to understand the system clearly. Lastly, a food control system must be designed based on the consideration of a hotel's unique environment not just adopting the system of international hotel in foreign country.

특급호텔 조리사들의 직무실태와 의식조사 연구 : 경주·부산·대구지역 특급호텔을 대상으로

최수근 경주대학교 관광진흥연구원 2001 관광학논총 Vol.6 No.-

This study intended to identify whether the perception of culinary chef affects the job attitude and ultimately job satisfaction. For the empirical analysis, survey questionnaire were designed and distributed. Job satisfaction was used as a dependent variable while the 29 items including promotion and food poisoning were used as independent variables for the regression analysis. When these variables are correlated, only the promotion and food poisoning variables turned out significantly to be related to the job satisfaction. It is widely accepted idea that the promotion has been playing an important role in job satisfaction and low rate of labour turnover. Interestingly, however, the research showed that the preventing food poisoning or sanitation was highly associated with the job satisfaction which leads to low rate of labour turnover. Nevertheless, a further research is required to identify the relational nature between the sanitation and job satisfaction.