The Table and Food Coordinate Society of Korea
Latest Publications

TOTAL DOCUMENTS

85

(FIVE YEARS 50)

H-INDEX

1

(FIVE YEARS 0)

Published By The Table And Food Coordinate Society Of Korea

1976-3182

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Effect of Eco-Friendly Management of Restaurant Companies on Corporate Image and Loyalty

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.3.21 ◽

2021 ◽

Vol 16 (3) ◽

pp. 21-39

Author(s):

Kum-Ho Lee

Keyword(s):

Corporate Image

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Effects of Unreasonable Consumption Tendency on Foodservice Consumption Tendency

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.3.41 ◽

2021 ◽

Vol 16 (3) ◽

pp. 41-62

Author(s):

Se-Hwan Kim ◽

Myeong-Joon Yun ◽

Ki-Hoon Cha

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A Study on the Relationship between Local Food Consumption Value, Customer Satisfaction, Brand Trust, Intention to Pay More, and Recommendation Intention

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.3.63 ◽

2021 ◽

Vol 16 (3) ◽

pp. 63-81

Author(s):

Na-Hyung Kim

Keyword(s):

Customer Satisfaction ◽

Food Consumption ◽

Brand Trust ◽

Recommendation Intention ◽

The Relationship ◽

Trust Intention ◽

Consumption Value

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The Effect of Healthy Food-Seeking Tendency, Career Preparation Behaviors and Employment Intention: Focused on College Students Majoring in Culinary Arts and Foodservice

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.3.01 ◽

2021 ◽

Vol 16 (3) ◽

pp. 1-19

Author(s):

Beom-Seok Ko

Keyword(s):

College Students ◽

Healthy Food ◽

Career Preparation ◽

Culinary Arts ◽

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A Study of Online HMR Consumer’s Dietary Environment and the Information Acceptance Process: Application of Information Adoption model

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.3.83 ◽

2021 ◽

Vol 16 (3) ◽

pp. 83-105

Author(s):

Mi-Ran Jun ◽

Mi-Jin Kim

Keyword(s):

Adoption Model ◽

Information Adoption ◽

Information Acceptance

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The Effect of Self-Congruence for an Old Restaurant Business on Attachment and Word of Mouth Intention

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.2.25 ◽

2021 ◽

Vol 16 (2) ◽

pp. 25-39

Author(s):

Ki-Seoung Lee ◽

Hyoung-Chul Shin

Keyword(s):

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Effects of Empirical Values of Kiosk Service Quality on User Satisfaction and Continuous Usage Intention : Based on Middle-Aged Kiosk Users

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.2.59 ◽

2021 ◽

Vol 16 (2) ◽

pp. 59-78

Author(s):

Ha-Na Na ◽

Gye-Jin Na ◽

Ki-Young Kim

Keyword(s):

Service Quality ◽

User Satisfaction ◽

Middle Aged ◽

Continuous Usage Intention

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The Effects of Local SNS Characteristics on Positive Emotions and Intention to Visit: Focusing on Local Food Information

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.2.41 ◽

2021 ◽

Vol 16 (2) ◽

pp. 41-58

Author(s):

Dong-Hwi Kim

Keyword(s):

Positive Emotions ◽

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A Study on the Staple Food of the Joseon Dynasty in “Wonhaeng eulmyojeongri eugye”

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.2.01 ◽

2021 ◽

Vol 16 (2) ◽

pp. 1-23

Author(s):

Young-Jun Choi ◽

Seung-Lim Lee

Keyword(s):

Staple Food ◽

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Effect of Purchase Satisfaction and Repurchase Intention on Tableware Selection Attributes

The Table and Food Coordinate Society of Korea ◽

10.26433/tfck.2021.16.2.79 ◽

2021 ◽

Vol 16 (2) ◽

pp. 79-98

Author(s):

Jeong-Yeon Kim ◽

Jin-Hee Kim ◽

Myung-Hee Kim

Keyword(s):

Repurchase Intention ◽

Purchase Satisfaction

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