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Dr. Hye Yoon
Department of Culinary Arts and Foodservice Management, Kyung Hee University, Seoul, 02447, Republic of Korea

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0 Leadership
0 Emotional labor
0 Employee Behavior
0 Workplace climate
0 Foodservice industry

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Journal article
Published: 16 August 2021 in Sustainability
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This study examined the effects of workplace flexibility at deluxe hotels on work engagement, satisfaction, and commitment, to determine the moderating effect of generational characteristics (Generation X, Y, and Z). A total of 277 deluxe hotel employees in South Korea participated in the research. The results confirmed the positive effects of workplace flexibility on the engagement and satisfaction of deluxe hotel employees; second, employees’ work engagement had a positive effect on their satisfaction; third, employees’ satisfaction had a positive impact on employees’ commitment; and fourth, the influence of workplace flexibility on engagement did not differ by generation. However, Generation Z showed the largest increase in employee engagement resulting from work flexibility. This result signifies that, when compared to other generations, Generation Z places great importance on workplace flexibility. This study suggests that deluxe hotels should create flexible policies and organizational climates to increase employees’ work engagement, satisfaction, and commitment. The paper also discusses limitations and future research directions.

ACS Style

Hyo-Sun Jung; Hye-Hyun Yoon. Generational Effects of Workplace Flexibility on Work Engagement, Satisfaction, and Commitment in South Korean Deluxe Hotels. Sustainability 2021, 13, 9143 .

AMA Style

Hyo-Sun Jung, Hye-Hyun Yoon. Generational Effects of Workplace Flexibility on Work Engagement, Satisfaction, and Commitment in South Korean Deluxe Hotels. Sustainability. 2021; 13 (16):9143.

Chicago/Turabian Style

Hyo-Sun Jung; Hye-Hyun Yoon. 2021. "Generational Effects of Workplace Flexibility on Work Engagement, Satisfaction, and Commitment in South Korean Deluxe Hotels." Sustainability 13, no. 16: 9143.

Journal article
Published: 30 June 2021 in Journal of the East Asian Society of Dietary Life
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본 연구는 다양한 건강 기능성 물질을 함유하고 있음에도 불구하고 미역의 부산물로 취급되어 식자재로서 활용성이 떨어지는 미역귀를 가정식과 외식산업에서 널리 이용되는 어묵에 첨가하여 미역귀의 활용성 증대와 어묵의 건강 기능성과 기호도를 높이고자 하였으며, 미역귀 분말을 0%(CON), 0.5%(SU0.5), 1%(SU1), 3%(SU3), 5%(SU5)로 첨가한 어묵을 제조하고, 기계적 특성과 관능적 특성을 측정하여 미역귀 분말의 첨가량이 어묵에 미치는 영향을 파악하였다. 수분함량은 대조군이 가장 높고, 미역귀 분말의 첨가량이 높아질수록 낮아지는 경향을 보였고, pH는 pH 6.39∼6.81의 범위를 보였으며, 미역귀 분말이 첨가량이 증가할수록 유의적으로 낮아져 SU5의 pH가 가장 낮은 결과를 보였다. 염도는 미역귀 분말 첨가량이 증가할수록 높아져 대조군이 가장 낮고 SU5가 가장 높게 측정되었다. 색도 중 명도는 대조군이 가장 높고 미역귀 분말의 첨가량이 증가할수록 낮아지는 경향을 보였으며, 적색도는 전 시료에서 음(—)의 값을 나타냈고, 첨가량이 증가할수록 유의적으로 녹색도가 강해지는 결과가 나타났다. 황색도는 대조군이 가장 낮고 SU5가 가장 높았다. 텍스처는 경도, 탄성, 씹힘성에서 대조군이 가장 높고, 응집성과 검성은 대조군과 SU0.5에서 가장 높게 측정되었으며, 첨가량이 증가함에 따라 모든 항목에서 낮아지는 경향을 보였다. 관능검사 중 특성차이검사에서는 미역귀 분말의 첨가량이 증가할수록 외관에서는 어둡고 녹색의 경향이 강해지고, 광택과 매끈함은 낮아지는 경향을 보였다. 냄새 및 향미에서는 전분 냄새와 익은 생선 냄새에서는 시료 간 유의한 차이가 없었고, 비린내는 미역귀 분말 첨가량이 1% 이하의 시료에서는 유의한 차이가 없었으나 1% 초과 시 강해지는 결과를 나타내었다. 해조류 냄새와 해조류 향미는 미역귀 첨가량이 늘어날수록 유의적으로 강해지는 결과를 나타내었고, 익은 생선 향미는 1% 이하의 시료들 간에 유의한 차이가 없었으나, 미역귀 첨가량이 늘어남에 따라 유의적으로 감소하는 결과를 보였다. 맛에서 단맛은 시료 간 유의한 차이가 없었고, 짠맛과 감칠맛은 1% 이하에서 유의한 차이가 없었으나, 1% 초과 시 짠맛은 유의적으로 강하게 측정되었고, 감칠맛에서는 3%와 5%에서는 유의적 차이가 측정되지 않았다. 텍스처의 항목 중 경도와 탄성은 첨가량이 늘어날수록 유의적으로 낮아지는 결과를 보였다. 촉촉함에서는 대조군과 미역귀 분말 0.5% 첨가 시료가 가장 높았고, 첨가량 증가에 따라 미역귀 분말 3%, 5% 첨가 시료가 촉촉함이 가장 낮게 평가되는 경향을 보였으며, 이에 상응하는 결과로 입자의 푸석함에서 미역귀 분말 3%, 5% 첨가 시료가 가장 높은 결과를 나타냈다. 후미에서 거친 목넘김과 후미의 잔여감에서 미역귀 분말 첨가량 1% 이하의 시료들 간에는 유의적 차이가 없었고, 거친 목넘김은 1% 초과 첨가 시에는 낮아지는 경향을 보였으나, 3%와 5% 간에는 유의적 차이가 없었으며, 후미의 잔여감에서는 1% 초과 첨가 시 유의적으로 상승하는 경향을 나타내었다. 소비자 기호도 측정결과, 미역귀 분말을 1% 첨가한 시료인 SU1이 외관, 냄새, 맛, 텍스처와 전반적 기호도에서 높게 평가되었으며, SU5가 전체 항목에서 가장 낮은 평가를 받았다. 모든 항목에서 1% 초과 첨가 시 기호도가 낮아지는 경향을 보였다. 이는 과도한 미역귀 분말의 첨가는 어묵이 어두운 녹색과 강한 향미를 가지게 하고, 어묵의 주요 품질 요인인 탄성이 낮아지게 하여 부정적인 평가를 받은 것으로 판단된다. 이와 같은 결과를 볼 때 미역귀 분말을 0.5%∼1%가량 첨가한다면 소비자 기호도에서 우수한 어묵을 제조할 수 있으리라 기대된다.

ACS Style

Kang Yun Lee; Hye Hyun Yoon. Quality Characteristics of Steamed Fish Paste with the Addition of Undaria pinnatifida Sporophyll Powder. Journal of the East Asian Society of Dietary Life 2021, 31, 153 -162.

AMA Style

Kang Yun Lee, Hye Hyun Yoon. Quality Characteristics of Steamed Fish Paste with the Addition of Undaria pinnatifida Sporophyll Powder. Journal of the East Asian Society of Dietary Life. 2021; 31 (3):153-162.

Chicago/Turabian Style

Kang Yun Lee; Hye Hyun Yoon. 2021. "Quality Characteristics of Steamed Fish Paste with the Addition of Undaria pinnatifida Sporophyll Powder." Journal of the East Asian Society of Dietary Life 31, no. 3: 153-162.

Journal article
Published: 18 January 2021 in Sustainability
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This study aims to examine the effect of workplace loneliness on work engagement and organizational commitment and the moderating role of social relationships between an employee and his or her superior and coworkers in such mechanisms. Workplace loneliness decreased employees’ engagement with their jobs and, as such, decreased engagement had a positive relationship with organizational commitment. Also, the negative influence of workplace loneliness on work engagement was found to be moderated by coworker exchange, and employees’ maintenance of positive social exchange relationships with their coworkers was verified to be a major factor for relieving the negative influence of workplace loneliness.

ACS Style

Hyo Jung; Min Song; Hye Yoon. The Effects of Workplace Loneliness on Work Engagement and Organizational Commitment: Moderating Roles of Leader-Member Exchange and Coworker Exchange. Sustainability 2021, 13, 948 .

AMA Style

Hyo Jung, Min Song, Hye Yoon. The Effects of Workplace Loneliness on Work Engagement and Organizational Commitment: Moderating Roles of Leader-Member Exchange and Coworker Exchange. Sustainability. 2021; 13 (2):948.

Chicago/Turabian Style

Hyo Jung; Min Song; Hye Yoon. 2021. "The Effects of Workplace Loneliness on Work Engagement and Organizational Commitment: Moderating Roles of Leader-Member Exchange and Coworker Exchange." Sustainability 13, no. 2: 948.

Journal article
Published: 31 December 2020 in Korean Journal of Food and Cookery Science
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Purpose: This study investigated the quality characteristics of Sablé cookies baked using various sugar substitutes. Methods: Sablé cookie samples were prepared by replacing 70% of the sugar with various sugar substitutes, viz., sucrose(CON), trehalose (TC), palatinose (PC), erythritol (EC), maltitol (MC), and D-xylose (XC). We then determined the quality characteristics of cookies by evaluating the moisture content, sugar content, color value, texture analysis, and assessing attribute difference test by 25 trained panels, and the acceptance test by 50 consumers. Results: The sugar content of the cookies was the highest in CON and the lowest in EC (p<0.001). Moisture content was the highest in XC and lowest in MC (p<0.001), whereas hardness was highest in MC and lowest in XC. In addition, XC had the lowest L value and the highest a and b values, indicating the darkest color among cookie samples (p<0.001). Attribute difference test revealed the highest savory odor in PC, and sweetest taste in CON and MC. Hardness, crispness and crumbliness were similar for CON and MC (p<0.05). The after-taste, tub-tub and nasty smell were highest in XC (p<0.001). Consumer acceptance was the highest for CON and MC, and the lowest for XC in odor, taste, texture, and overall preference (p<0.001). Conclusion: These results show the possibility that Sablé cookies baked with maltitol instead of sugar are suitable in improving the quality of cookies as well as consumer acceptance.

ACS Style

Hee Yong Shin; Hye Hyun Yoon. Quality Characteristics and Acceptance of Sablé Cookies Sweetened with Various Sugar Substitutes. Korean Journal of Food and Cookery Science 2020, 36, 537 -545.

AMA Style

Hee Yong Shin, Hye Hyun Yoon. Quality Characteristics and Acceptance of Sablé Cookies Sweetened with Various Sugar Substitutes. Korean Journal of Food and Cookery Science. 2020; 36 (06):537-545.

Chicago/Turabian Style

Hee Yong Shin; Hye Hyun Yoon. 2020. "Quality Characteristics and Acceptance of Sablé Cookies Sweetened with Various Sugar Substitutes." Korean Journal of Food and Cookery Science 36, no. 06: 537-545.

Journal article
Published: 19 December 2020 in International Journal of Environmental Research and Public Health
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Today, organizations face risky legal and financial consequences stemming from a single sexual harassment event. The purpose of this study was to verify that the sexual harassment, as perceived by female employees, significantly affects their levels of psychological distress and workplace deviant behavior to investigate the moderating role of organizational silence and psychological detachment in the causal relationship. First, this study found that perceived sexual harassment has a negative impact on the female employees’ psychological distress and workplace deviant behavior. This study’s results also demonstrated that psychological distress has a positive impact on workplace deviant behavior. Additionally, the influence of perceived sexual harassment on psychological distress increased when the employees’ psychological detachment was weak. Finally, limitations and future research directions are also discussed.

ACS Style

Hyo Sun Jung; Hye Hyun Yoon. How Does Sexual Harassment Influence the Female Employee’s Negative Response in a Deluxe Hotel? International Journal of Environmental Research and Public Health 2020, 17, 9537 .

AMA Style

Hyo Sun Jung, Hye Hyun Yoon. How Does Sexual Harassment Influence the Female Employee’s Negative Response in a Deluxe Hotel? International Journal of Environmental Research and Public Health. 2020; 17 (24):9537.

Chicago/Turabian Style

Hyo Sun Jung; Hye Hyun Yoon. 2020. "How Does Sexual Harassment Influence the Female Employee’s Negative Response in a Deluxe Hotel?" International Journal of Environmental Research and Public Health 17, no. 24: 9537.

Journal article
Published: 31 October 2020 in Korean Journal of Food & Cookery Science
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ACS Style

Tae Hyeop Song; Hye Hyun Yoon. Quality Characteristics of White Pan Bread Added with Dextrinized Flour. Korean Journal of Food & Cookery Science 2020, 36, 416 -423.

AMA Style

Tae Hyeop Song, Hye Hyun Yoon. Quality Characteristics of White Pan Bread Added with Dextrinized Flour. Korean Journal of Food & Cookery Science. 2020; 36 (5):416-423.

Chicago/Turabian Style

Tae Hyeop Song; Hye Hyun Yoon. 2020. "Quality Characteristics of White Pan Bread Added with Dextrinized Flour." Korean Journal of Food & Cookery Science 36, no. 5: 416-423.

Journal article
Published: 07 October 2020 in International Journal of Hospitality Management
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COVID-19 has caused an unprecedented crisis in all industries around the world. This study sought to verify that job insecurity, as perceived by deluxe hotel employees, significantly affects their job engagement and turnover intent and to determine the moderating effect of generational characteristics. The finding showed that perceptions of job insecurity had negative effects on the engagement of deluxe hotel employees. Also, employees’ job engagement can decrease turnover intent. The engagement of employees fully mediated the relationship between perceptions of job insecurity and turnover intent, and job insecurity caused by COVID-19 had a greater influence on Generation Y than Generation X in reducing job engagement, indicating that the negative impact of job insecurity is higher in Generation Y.

ACS Style

Hyo Sun Jung; Yoon Sik Jung; Hye Hyun Yoon. COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics. International Journal of Hospitality Management 2020, 92, 102703 -102703.

AMA Style

Hyo Sun Jung, Yoon Sik Jung, Hye Hyun Yoon. COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics. International Journal of Hospitality Management. 2020; 92 ():102703-102703.

Chicago/Turabian Style

Hyo Sun Jung; Yoon Sik Jung; Hye Hyun Yoon. 2020. "COVID-19: The effects of job insecurity on the job engagement and turnover intent of deluxe hotel employees and the moderating role of generational characteristics." International Journal of Hospitality Management 92, no. : 102703-102703.

Journal article
Published: 03 August 2020 in Information
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The purpose of this study is to examine the effect of chain restaurant employees’ perception of abusive supervision on employee satisfaction and customer satisfaction. The sample for the survey was collected from 228 customers and 93 employees in a chain restaurant. The results showed a negative relationship between abusive supervision and employee satisfaction. However, abusive supervision did not have a significant, direct effect on customer satisfaction, but showed an indirect effect via employee satisfaction. In addition, employee satisfaction was positively associated with customer satisfaction.

ACS Style

Hyo Jung; Hye Yoon. How do the Employees’s Perceptions of Abusive Supervision Affect Customer Satisfaction in the Chain Restaurants? Employee-Customer Level Analysis. Information 2020, 11, 384 .

AMA Style

Hyo Jung, Hye Yoon. How do the Employees’s Perceptions of Abusive Supervision Affect Customer Satisfaction in the Chain Restaurants? Employee-Customer Level Analysis. Information. 2020; 11 (8):384.

Chicago/Turabian Style

Hyo Jung; Hye Yoon. 2020. "How do the Employees’s Perceptions of Abusive Supervision Affect Customer Satisfaction in the Chain Restaurants? Employee-Customer Level Analysis." Information 11, no. 8: 384.

Journal article
Published: 07 July 2020 in Sustainability
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With the aim of providing insights to scholars, administrators, and managers on how an employee’s romantic involvement influences job engagement and performance, this study examined workplace romance as a psychological mechanism for determining job performance. A total of 224 deluxe hotel employees in South Korea participated in the research. The results indicate that workplace romance significantly affects employees’ job engagement and performance. Employees who sustain a favorable and positive relationship with others in their organization eventually exhibit increased work effectiveness, which then exerts a constructive effect on hotel services and performance. Moreover, workplace romance experience can significantly improve the effect of workplace romance on job engagement. The paper also discusses limitations and future research directions.

ACS Style

Hyo Jung; Hye Yoon. How Does Workplace Romance Influence Employee Performance in the Hospitality Industry? Sustainability 2020, 12, 5478 .

AMA Style

Hyo Jung, Hye Yoon. How Does Workplace Romance Influence Employee Performance in the Hospitality Industry? Sustainability. 2020; 12 (13):5478.

Chicago/Turabian Style

Hyo Jung; Hye Yoon. 2020. "How Does Workplace Romance Influence Employee Performance in the Hospitality Industry?" Sustainability 12, no. 13: 5478.

Journal article
Published: 23 March 2020 in Sustainability
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The purpose of this study is to investigate how foodservice employees’ perceptions of their leader’s integrity affect their work engagement and organizational citizenship behaviors, with the aim of moderating empirical evidence of generational differences. This study was administered to 218 foodservice employees using a self-administered questionnaire. The validity and reliability of the measured items were reviewed using a confirmatory factor analysis (CFA), and they were verified using structural equation modeling (SEM). The study results showed that leader integrity had a significant positive effect on employees’ work engagement, and organizational citizenship behaviors, while employee engagement induced by leader integrity increased organizational citizenship behaviors (OCBs). Also, the results found that the effects of leader integrity on OCBs were stronger for Generation Y workers than for Generation X workers. Limitations and future research directions are also discussed.

ACS Style

Hyo Sun Jung; Kyung Hwa Seo; Hye Hyun Yoon. The Importance of Leader Integrity on Family Restaurant Employees’ Engagement and Organizational Citizenship Behaviors: Exploring Sustainability of Employees’ Generational Differences. Sustainability 2020, 12, 2504 .

AMA Style

Hyo Sun Jung, Kyung Hwa Seo, Hye Hyun Yoon. The Importance of Leader Integrity on Family Restaurant Employees’ Engagement and Organizational Citizenship Behaviors: Exploring Sustainability of Employees’ Generational Differences. Sustainability. 2020; 12 (6):2504.

Chicago/Turabian Style

Hyo Sun Jung; Kyung Hwa Seo; Hye Hyun Yoon. 2020. "The Importance of Leader Integrity on Family Restaurant Employees’ Engagement and Organizational Citizenship Behaviors: Exploring Sustainability of Employees’ Generational Differences." Sustainability 12, no. 6: 2504.

Journal article
Published: 29 February 2020 in Journal of the East Asian Society of Dietary Life
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ACS Style

Su Ji Hong; Hye Hyun Yoon. Quality Characteristics of Macarons Made with Pumpkin Seed Powder. Journal of the East Asian Society of Dietary Life 2020, 30, 59 -65.

AMA Style

Su Ji Hong, Hye Hyun Yoon. Quality Characteristics of Macarons Made with Pumpkin Seed Powder. Journal of the East Asian Society of Dietary Life. 2020; 30 (1):59-65.

Chicago/Turabian Style

Su Ji Hong; Hye Hyun Yoon. 2020. "Quality Characteristics of Macarons Made with Pumpkin Seed Powder." Journal of the East Asian Society of Dietary Life 30, no. 1: 59-65.

Journal article
Published: 31 August 2019 in Journal of the East Asian Society of Dietary Life
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ACS Style

Yoon Sik Jung; Hye Hyun Yoon. Quality Characteristics of Commercial Dry Fermented Sausages. Journal of the East Asian Society of Dietary Life 2019, 29, 319 -325.

AMA Style

Yoon Sik Jung, Hye Hyun Yoon. Quality Characteristics of Commercial Dry Fermented Sausages. Journal of the East Asian Society of Dietary Life. 2019; 29 (4):319-325.

Chicago/Turabian Style

Yoon Sik Jung; Hye Hyun Yoon. 2019. "Quality Characteristics of Commercial Dry Fermented Sausages." Journal of the East Asian Society of Dietary Life 29, no. 4: 319-325.

Journal article
Published: 28 February 2019 in Korean Journal of Food & Cookery Science
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ACS Style

Hyo Sun Jung; Yoon Sik Jung; Hye Hyun Yoon. The Impact of Job Embeddedness on Employees’ Organizational Commitment in Deluxe Hotels. Korean Journal of Food & Cookery Science 2019, 35, 111 -117.

AMA Style

Hyo Sun Jung, Yoon Sik Jung, Hye Hyun Yoon. The Impact of Job Embeddedness on Employees’ Organizational Commitment in Deluxe Hotels. Korean Journal of Food & Cookery Science. 2019; 35 (1):111-117.

Chicago/Turabian Style

Hyo Sun Jung; Yoon Sik Jung; Hye Hyun Yoon. 2019. "The Impact of Job Embeddedness on Employees’ Organizational Commitment in Deluxe Hotels." Korean Journal of Food & Cookery Science 35, no. 1: 111-117.

Journal article
Published: 04 July 2018 in Tourism Management
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Conflict within an organization is inescapable. However when frontline hotel employees can overcome conflicts their levels of engagement can increase and innovative behavior may emerge. The purpose of this study was to verify that the conflict management, as perceived by frontline employees, significantly affects their levels of engagement and innovative behavior. The results support this notion. Further, in the sample of 383, those employees expressing a high level of engagement were more likely to engage in innovative behavior. Also, employee engagement fully mediated the relationship between conflict management climate and innovative behavior. These findings have important implications for managing conflict management in the hospitality industry. Finally, limitations and future research directions are also discussed.

ACS Style

Hyo Sun Jung; Hye Hyun Yoon. Improving frontline service employees' innovative behavior using conflict management in the hospitality industry: The mediating role of engagement. Tourism Management 2018, 69, 498 -507.

AMA Style

Hyo Sun Jung, Hye Hyun Yoon. Improving frontline service employees' innovative behavior using conflict management in the hospitality industry: The mediating role of engagement. Tourism Management. 2018; 69 ():498-507.

Chicago/Turabian Style

Hyo Sun Jung; Hye Hyun Yoon. 2018. "Improving frontline service employees' innovative behavior using conflict management in the hospitality industry: The mediating role of engagement." Tourism Management 69, no. : 498-507.

Original articles
Published: 03 July 2018 in The Service Industries Journal
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Recently, workplace harassment in the form of superiors abusing their power over subordinates has emerged as a social problem. In the deluxe hotel work environment, dealing with this issue starts by asking whether harassment by a superior has taken place – and if so, how it has influenced subordinates’ responses. The purpose of this study was to measure the perception of workplace harassment among employees and to explain the relationships between workplace harassment and employee engagement, satisfaction, burnout, and turnover intent in deluxe hotels in South Korea. The results showed that verbal aggression had a significant negative effect on employee engagement, while isolation, disrespectful behavior, and physical aggression exacerbated employee burnout. In addition, employee engagement significantly enhanced job satisfaction, while burnout increased employees’ turnover intent. Limitations and future research directions are also discussed.

ACS Style

Hyo Sun Jung; Hye Hyun Yoon. How does workplace harassment influence the employees’ response in a deluxe hotel? The Service Industries Journal 2018, 39, 877 -900.

AMA Style

Hyo Sun Jung, Hye Hyun Yoon. How does workplace harassment influence the employees’ response in a deluxe hotel? The Service Industries Journal. 2018; 39 (11-12):877-900.

Chicago/Turabian Style

Hyo Sun Jung; Hye Hyun Yoon. 2018. "How does workplace harassment influence the employees’ response in a deluxe hotel?" The Service Industries Journal 39, no. 11-12: 877-900.

Journal article
Published: 30 June 2018 in Korean Journal of Food & Cookery Science
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ACS Style

Sung Soo Cha; Yun Ju Jo; Hye Hyun Yoon. Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee. Korean Journal of Food & Cookery Science 2018, 34, 327 -334.

AMA Style

Sung Soo Cha, Yun Ju Jo, Hye Hyun Yoon. Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee. Korean Journal of Food & Cookery Science. 2018; 34 (3):327-334.

Chicago/Turabian Style

Sung Soo Cha; Yun Ju Jo; Hye Hyun Yoon. 2018. "Influence of Cup Color on Perception of Basic Taste and Sensory Attributes of Coffee." Korean Journal of Food & Cookery Science 34, no. 3: 327-334.

Journal article
Published: 30 June 2018 in Korean Journal of Food and Cookery Science
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ACS Style

Soo Hyun Lee; Hye Hyun Yoon. Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analysis. Korean Journal of Food and Cookery Science 2018, 34, 311 -318.

AMA Style

Soo Hyun Lee, Hye Hyun Yoon. Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analysis. Korean Journal of Food and Cookery Science. 2018; 34 (3):311-318.

Chicago/Turabian Style

Soo Hyun Lee; Hye Hyun Yoon. 2018. "Analysis of Consumer Consumption Status and Demand of Cheongju Using an Importance-Performance Analysis." Korean Journal of Food and Cookery Science 34, no. 3: 311-318.

Journal article
Published: 30 April 2017 in Korean Journal of Food and Cookery Science
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The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products gluten-free product;consumption value;attitude;purchase intention;health consciousness; Purpose: This study examined the influence of the consumption values on the attitudes and purchase intentions of consumers towards gluten-free products and compared consumption values, attitudes and purchase intentions according to the degree of health consciousness of the consumer. Methods: The data was collected from July 20, 2016 to August 2, 2016 through a questionnaire survey from three hundred and six consumers who had knowledge of gluten-free products. The data was analyzed by factor analysis, reliability analysis, multiple regression analysis, and an independent sample t-test using the SPSS program. Results: The regression results showed that the exploratory value (p<0.01) had a negative influence on the attitudes, and the functional value (p<0.001) and emotional value (p<0.001) had a positive influence on the consumers' attitudes. In addition, the attitudes (p<0.001) toward gluten-free products had a positive influence on the purchase intentions. Finally, the high health consciousness group answered with a significantly higher score on the consumption values, attitudes and purchase intentions than the lower group. Conclusion: These results highlight the causal relationship among consumption values, attitudes, and purchase intentions of consumers towards gluten-free products, and can provide a basic understanding of gluten free products regarding both marketing strategy and consumers' needs. The potential implications for gluten-free products manufacturers, limitations and future research directions are also discussed.

ACS Style

Jin Hyuck Jung; Hyejin Kim; Hye Hyun Yoon. The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products. Korean Journal of Food and Cookery Science 2017, 33, 218 -227.

AMA Style

Jin Hyuck Jung, Hyejin Kim, Hye Hyun Yoon. The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products. Korean Journal of Food and Cookery Science. 2017; 33 (2):218-227.

Chicago/Turabian Style

Jin Hyuck Jung; Hyejin Kim; Hye Hyun Yoon. 2017. "The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products." Korean Journal of Food and Cookery Science 33, no. 2: 218-227.

Journal article
Published: 28 February 2017 in Journal of the East Asian Society of Dietary Life
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ACS Style

Hyo Sun Jung; Hyo Sil Yoon; Hye Hyun Yoon. The Effects of Organizational Communication upon Employees’ Job Satisfaction and Turnover Intent in the Deluxe Hotel. Journal of the East Asian Society of Dietary Life 2017, 27, 88 -95.

AMA Style

Hyo Sun Jung, Hyo Sil Yoon, Hye Hyun Yoon. The Effects of Organizational Communication upon Employees’ Job Satisfaction and Turnover Intent in the Deluxe Hotel. Journal of the East Asian Society of Dietary Life. 2017; 27 (1):88-95.

Chicago/Turabian Style

Hyo Sun Jung; Hyo Sil Yoon; Hye Hyun Yoon. 2017. "The Effects of Organizational Communication upon Employees’ Job Satisfaction and Turnover Intent in the Deluxe Hotel." Journal of the East Asian Society of Dietary Life 27, no. 1: 88-95.

Journal article
Published: 28 February 2017 in Korean Journal of Food and Cookery Science
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ACS Style

Jin Hyuck Jung; Hye Hyun Yoon. Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches. Korean Journal of Food and Cookery Science 2017, 33, 28 -36.

AMA Style

Jin Hyuck Jung, Hye Hyun Yoon. Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches. Korean Journal of Food and Cookery Science. 2017; 33 (1):28-36.

Chicago/Turabian Style

Jin Hyuck Jung; Hye Hyun Yoon. 2017. "Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches." Korean Journal of Food and Cookery Science 33, no. 1: 28-36.