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      KCI등재

      외국음식에 대한 대학생들의 태도 및 관심도 분석 = University students` attitudes and interests for ethnic food

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      https://www.riss.kr/link?id=A5001826

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      참고문헌 (Reference)

      1 Park MK, "Using customer survey data to develop marketingstrategies in faculty foodservice" Yonsei University 2000

      2 Cho KS, "The investigation against the repast toolculture of the orient and the westFork and knife, spooncultural area and chopsticks cultural area" 9 (9): 101-120, 2003

      3 Kim SJ, "The food culture of ‘Digital generation" 19 : 55-77, 2004

      4 Brunsø K,, "Testing relationshipsbetween values and food-relatedlifestyle: Results fromtwo European countries" 43 : 195-205, 2004

      5 Jo RW, "Studies on dietary life of junior and senior highschool students in Seoul with special reference to dietaryhabits" Korea University 1974

      6 Won TY, "Statistical research analysis using KoreanSPSS 10K" SPSS Academy 447 -468, 2003

      7 Choi SC, "Segmentation and attributes for ethnicfoodrestaurant market in Korea" 33 (33): 37-57, 2006

      8 Choi YS, "SAS correspondence analysis" Jayu Academy 2001

      9 O’Sullivan C, "Measurementequivalence of the food related lifestyleinstrument (FRL)in Ireland and Great Britain" 16 (16): 1-12, 2005

      10 Bak SM, "Identities of taste and border-crossing Foodculture in the process of globalization" 54-70, 2003Fall

      1 Park MK, "Using customer survey data to develop marketingstrategies in faculty foodservice" Yonsei University 2000

      2 Cho KS, "The investigation against the repast toolculture of the orient and the westFork and knife, spooncultural area and chopsticks cultural area" 9 (9): 101-120, 2003

      3 Kim SJ, "The food culture of ‘Digital generation" 19 : 55-77, 2004

      4 Brunsø K,, "Testing relationshipsbetween values and food-relatedlifestyle: Results fromtwo European countries" 43 : 195-205, 2004

      5 Jo RW, "Studies on dietary life of junior and senior highschool students in Seoul with special reference to dietaryhabits" Korea University 1974

      6 Won TY, "Statistical research analysis using KoreanSPSS 10K" SPSS Academy 447 -468, 2003

      7 Choi SC, "Segmentation and attributes for ethnicfoodrestaurant market in Korea" 33 (33): 37-57, 2006

      8 Choi YS, "SAS correspondence analysis" Jayu Academy 2001

      9 O’Sullivan C, "Measurementequivalence of the food related lifestyleinstrument (FRL)in Ireland and Great Britain" 16 (16): 1-12, 2005

      10 Bak SM, "Identities of taste and border-crossing Foodculture in the process of globalization" 54-70, 2003Fall

      11 Grunert KG, "Future trends and consumer lifestyles withregard to meat consumption" 74 : 149-160, 2006

      12 Hoek AC, "Food-relatedlifestyle and health attitudes of Dutch vegetarians nonvegetarian consumers of meat substitutesand meatconsumers" 42 : 265-272, 2004

      13 Joo YH, "Food war culture war" Sakyejul 2000

      14 NRA, "Ethnic Cuisine" NRA 1995

      15 Lee YM, "Dining out behaviors and attitude toward Koreanfood in adult" Yonsei University 1981

      16 Long LM, "Culinary tourism" The university press ofKentucky 1-, 2004

      17 Locher JL, "Cuisine and globalization: Homogeneity,heterogeneity, and beyond" Routledge 243-260, 2003

      18 Scholderer J,, "Crossculturalvalidity of the food-related lifestyles instrument (FRL) within Western Europe" 42 : 197-211, 2004

      19 Siemering A, "Cooking globally eating whenever : Thefuture of dining" 51-57, 2004May

      20 Lee SJ, "Consumer survey offoreigners and Koreans about Korean and Thai foods andrestaurants" 22 (22): 122-130, 2006

      21 Cweirtka KJ, "Asian food: The global and local" CursonPress 5-11, 2002

      22 Min SH, "A survey on the eating out behaviors andthe perception about Chinese foods of food-related majorcollege students in Kangwon-do area" 17 (17): 309-314, 2002

      23 Kim H, "A study on the eating out behavior ofuniversity students in Seoul" 16 (16): 147-157, 2001

      24 Min KH, "A study of the factors motivating participants inthe international food expo with an emphasis on degreeof satisfaction and intentions to revisit" 8 (8): 101-118, 2005

      25 Shin MK, "A comparative study on preference offood and dietary habits of college students" 33 (33): 89-106, 1995

      26 Kim TH, "2005 ethnic restaurants in Korea" 44-54, 2005

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      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가 재인증평가 신청대상 (재인증)
      2020-01-01 등재 등재학술지 유지 (재인증) KCI등재
      2017-01-01 등재 등재학술지 유지 (계속평가) KCI등재
      2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
      2013-01-01 등재 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 등재 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2002-01-01 등재 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2000-07-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.8 0.8 0.87
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.89 1.461 0.11
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