교수소개- Home
- 전공소개
- 교수소개
×
- 이름
- 신유리 / 교수
- 연구실
- W12, 501-4
- 이메일
- yulee.shin@wsu.ac.kr
학력사항
- Cordon bleu Diploma, Tante Marie school of Cookery, UK
- Certificate in Professional Chef Course, Westminster Kingsway College, UK
- Bachelor Degree in Culinary Art Management, West London University, UK
- Master Degree in Food Therapy, Cha University, South Korea
- Ph.D. Candidate in Foodservice&Restaurant Management, Yousei University, South Korea
경력사항
- Woosong College, Sol International School, Lecturer
- Yonsei University, Simbiotic life-tech Institute, Researcher
- Slow Food Culturul Center, Researcher
- St. Martins Lane Hotel, Chef, UK
- Chez Gerard Restaurant, Paramount Group, Chef, UK
- Salt&Pepper Catering Company, Chef, UK
- Hyatt Regency Coconut Point Resort&Spa, Culinary Intern, USA
Published Articles
- Shin, Y.L, Yang, J.E, Lee, H.J. (2024) Analysis of Home Meal Replacement Selection Attributes using Locally Sourced Food based on Food-related Lifestyles, The Korean Journal of Food and Nutrition, 37(6), 479-494.
- Shin H.W, Lee, I.O, Kim J.W, Shin, Y.L. (2023). Effects of Nutrition Education on Dietary knowledge, Dietary attitudes and Dietary behavior of elderly, The Korean Journal of Food and Nutrition, 36(2). 1-11.
- Kyung, M.S, Shin, Y.L, Ham, Sunny. (2022). Evaluation of Workload and Full-Time Equivalents in Kindergarten Dietitians through Job Analysis by Kindergarten Establishment Type, Journal of Korean Diet Association, 28(1). 1-18.
- Shin, Y.L, Kyung, M.S, Baek, S.Y, Ham, Sunny. (2021). Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles, Journal of the East Asian Society of Dietary Life, 31(3), 172-187.
- Shin, Y.L, Lee, H.J. (2021). Importance and Satisfaction Analysis of Consumers Who Prefer Home Meal Replacement Using Local Foods by Product Types, The Korean Journal of Food and Nutrition, 34(6), 650-661.
- Shin, Y.L, Eom, H.J, Jang, H.M, Lee, H.J. (2021). Analysis of HMR Product Development Priorities based on Analytic Hierarchy Process (AHP), Journal of Korea Academic Society of Tourism and Leisure, 33(12), 363-379.
- Kyung, M.S, Shin, Y.L, Ham, Sunny. (2021). Comparative Analysis of Essential Tasks and Delegable Tasks among Kindergarten Dietitians, Journal of Korean Diet Association, 27(4), 209-231.
- Baek, S.Y, Shin, Y.L, Kim, G.H, Oh, J.E, Lee, S.M, Ham, Sunny. (2020). Analysis of Job Importance and Job Performance in Dietitians by Kindergarten Establishment Type, Journal of the East Asian Society of Dietary Life, 30(4), 274-287.
Conference Presentations
- Lee, H.S, Shin, Y.L, Lee, J.S, Ham, Sunny. (2024). Impact of Food Delivery Usage on Consumer Perception of Food Safety and Trust in Remedial Procedures, International Conference on Food Safety, Nov 20, Jeju, South Korea.
- Ham, Sunny, Shin, Y.L, Hwang, J.H, Min, B.K, Lee, J.H, (2024)Culinary major students’ perception of cooking robots applying the Technology Acceptance Model(TAM), Annual Conference of the Culinary Society of Korea, Nov 23, Seoul, South Korea [Encouragement Award]
- Shin, Y.L, Ham, Sunny. (2024). Development and effect analysis of Adult Sensory Education; Applying the Sapere method, APacCHRIE conference, May 26, Seoul, South Korea
- Shin, Y.L, Ham, Sunny. (2022). Effects of taste education satisfaction on healthy eating for adults: Application of Food literacy model, APTA conference, Jul 6, Jeju, South Korea
- Baek S.Y, Shin, Y.L, et. al. (2021) Survey on the Needs of Field Experts for the Development of School Meal Guidelines for the Prevention of Infectious Diseases such as COVID-19. The East Asian Society of Dietary Life Autumn Conference, Nov 20, Seoul, South Korea
- Shin, Y.L, et. al. (2021). A Study on the operation of School Meal in responded to COVID-19 through School Meal Consulting. The East Asian Society of Dietary Life Autumn Conference, Nov 20, Seoul, South Korea
- Shin, Y.L, Ham, Sunny. (2020). Consumer's Sustainable consciousness and cooking-related factors: The Role of perceived consumer effectiveness, APTA conference, June 29.
- Shin, Y.L, Ham, Sunny. (2017). Text mining analysis of Reserach Trend in Dietary Education in South Korea, The knowledge management society of Korea Conference, Gwangju, South Korea
Awards
- 2019. 최우수상, 한국농촌경제연구원 (2019 식품소비행태조사 우수논문 선발대회)
- 2024.11.23. 장려상, (사)한국조리학회 (제91차 추계학술대회 포스터 발표)
×
- 이름
- Nicolas Bouynet / 교수
- 연구실
- W12, 504-2
- 이메일
- Nicolasbouynet@wsu.ac.kr
학력사항
- Graduated from Secondary school in Bordeaux , Hight School diploma with major in hotel and restaurant management
경력사항
- Opening the Sofitel in Seoul
- Chef consulting at S.H.F Companie In Malaysia
- Executif Chef at Nathalie gourmet studio , Malaysia
- Private chef for French Ambassador in Kuala Lumpur
- Executive sous- chef , Hotel Eden Rock ( Relais et Chateau ) , Saint Barthelemy , Carribean
- La table des Freres Ibarboures , 1 star Michelin , France
×
- 이름
- 윤태원 / 교수
- 연구실
- W12, 504-1
- 이메일
- grandhilton83@gmail.com
학력사항
- 우송대학교 외식조리학과 학사
- 경기대학교 관광전문대학원 외식산업경영 석사
경력사항
- 연성대학교 외래교수
- 한림성심대교 겸임교수
- 메이필드호텔스쿨 전임교수
- 그랜드힐튼서울 제과장
- 한국제과교수협의회이사
- 조리사중앙회감사
- 2004년 호주축산주체 blackbox competition 대상
- 2005년 홍콩 국제요리경연 한국대표선수
- 2005년 러시아 국제요리대회 한국대표선수
- 2006년 12회 태국국제 요리경연 한국대표선수
- 2007년 호주 시드니 요리경연 best pastry chef
- 2007년 터키국제요리경연 한국대표선수
- 2008년 독일세계요리올림픽 한국대표선수
- 2013년 세계영쉐프요리대회 운영위원
- 2016년 세계조리사연맹 WACS심사위원
×
- 이름
- Charles Yong Slonalker / 교수
- 연구실
- W12, #504-1
- 이메일
- magicmancys@gmail.com
학력사항
- Culinary Arts Diploma, Le Cordon Bleu, Pasadena, California
경력사항
- Co Thanh, Hong Kong, 2 years
- Alinea, Chicago, Illinois, 1 year
- Taverna Laguna Beach, Laguna Beach, California, 1 year
- Madison Holdings LLC, Seattle, Washington, 2 years
×
- 이름
- 김혜진 (Hyejin Kim) / 교수
- 연구실
- W12, #501-5
- 연락처
- 042-630-4704
- 이메일
- hyejinkimwin@gmail.com
학력사항
- Ph.D Candidate, Culinary Science & Food Service Management, Kyung Hee University, Seoul, South Korea
- M.S. Culinary Science & Food Service Management, Kyung Hee University, Seoul, South Korea
- B.S. Culinary Arts, Woosong University, Daejeon, South Korea
- Institute of Korean Fermentation Food, Seoul, South Korea
- Institute of Korean Royal Cuisine, Seoul, South Korea
- Institute of North Korean Cuisine, Seoul, South Korea
경력사항
- Woosong University, Daejeon, South Korea / Visiting professor
- Woosong College, Daejeon, South Korea / Visiting Professor
- Noma, Copenhagen, Denmark
- O'ngo Food Communications, Seoul, South Korea /Chef Instructor
- Fairmont Sonoma Mission Inn & Spa, Sonoma, CA, USA
- Foxwoods Casino Hotel & Resort, CT, USA
×
- 이름
- Amol Shewale / 교수
- 전공
- Pastry & Baking
- 연락처
- 042-629-6866
- 이메일
- amol755@googlemail.com
학력사항
- Bachelor Degree :
- University of Pune University.
- Bachelor in Hotel Management Travel and Tourism from Pune University (2007).
- India – Graduated 2007. - Post-Graduation Degree:
- University of Ealing Hammersmith West London.
- PGDA in Patisserie and Confectionery from Ealing Hammersmith West London College.
- London – Graduated 2009.
경력사항
- Saudi Airlines – Pastry Chef, Saudi Arabia – 2 years.
- Honore Patisserie – Executive Pastry Chef, London – 5 years.
×
- 이름
- Samuel Zucca / 교수
- 연구실
- 우송타워(W13) 504호
- 이메일
- samuel@wsu.ac.kr
학력사항
- DIPLOMA F/B MANAGEMENT STONE BRIDGE LONDON UK
- DIPLOMA CULINARY ISTITUTO ALBERGHIERO VENEZIA ITALY
- DIPLOMA MASTER IN GELATO S. MARINO
- DIPLOMA PIZZAIOLO ROMA ITALY
경력사항
- 2019-20-21 CONFIDENTIAL PRIVATE CHEF ROYAL FAMILY
- 2018 HEAD CHEF
- RITZ CARLTON HOTEL ASTANA KAZAKHSTAN
- 2017-HEAD CHEF VIKING OCEAN UXURY CRUISE
- 2014-15-16-2017 CEO/ FB DIRECTOR INTERNATIONAL ZUCCA F/B SEOUL
- 2013 CHEF DE CUISINE REGENT HOTEL BEIJING BEIJING CHINA
- 2012 HEAD CHEF HOTEL THE PLAZA SEOUL
- 2011 HEAD CHEF THE WORLD PRIVATE YACHT
- 2008-09-10 HEAD CHEF THE SHILLA HOTEL SEOUL
- 2006-2007 EXECUTIVE CHEF PENDOLASCO RESTAURANT VIETNAM
- 2003-04-05 EXECUTIVE SOUS CHEF GREIF HOTEL GROUP VENICE ITALY
- 2002 HEAD CHEF OPERA RESTAURANT BANGKOK THAILAND
- 2001 SOUS CHEF ALFREDO RESTAURANT 1 MICHELIN KOLN GERMANY
- 1999-2000 HEAD CHEF LA PERLA RESTAURANT SYDNEY AUSTRALIA
×
- 이름
- 장윤정 / 글로벌조리학부 학부장, 글로벌조리전공 학과장
- 연구실
- W12 501-3호
- 연락처
- 042-630-9253
- 이메일
- yjang@wsu.ac.kr
학력사항
- Bachelor Degree in Food Nutrition, Yonsei University, Korea
- Master Degree in Foodservice Restaurant Management, Yonsei University, Korea
- Ph.D. in Foodservice Restaurant Management, Yonsei University, Korea
- Ph.D. in Hospitality Management, Iowa State University
경력사항
- Florida State University, College of Business, Dedman School of Hospitality, Research faculty
- Florida State University, College of Business, Dedman School of Hospitality, Adjunct professor
- Certified Hospitality Educator (CHE), American Hotel Lodging Association, USA
- GS Retail Co., Food Service Business
- OURHOME Co., Food Service Business
Published Articles
- Jang Y.J. (2024). Charting a course for sustainable hospitality by exploring leadership theories and their implications. Sustainability [SSCI], 16, 1-15.
- Shin, J.Y. Kim, E., Jang, Y.J., Singal M. (2024). Mindful choices: unveiling the driving factors behind consumers’ intention to reduce single-use plastic utensils. Sustainability [SSCI], 16(2), 1-20.
- Jang, Y.J., Kim, E. (2023). How self-identity and social identity grow environmentally sustainable restaurants’ brand communities via social rewards. Journal of Hospitality & Tourism Research [SSCI], 1-17.
- Jang, Y.J. , Kim, E. (2023). Social and personal norms in shaping customers’ environmentally sustainable behavior in restaurants’ social media communities. Sustainability [SSCI], 15, 6410.
- Jang, Y.J. (2022). The role of stakeholder engagement in environmental sustainability: A moderation analysis of chain affiliation. Journal of Hospitality and Tourism Research [SSCI], 46(5). 1006-1026.
- Kim, E., Jang, Y. J., Kraak, V. (2021, November). Restaurants can innovate and recover from the Covid-19 Pandemic. Boston Hospitality Review.
- Jang, Y.J. (2021). Building restaurant customers' trust amidst Covid-19 crisis through value- and performance- based information: Risk perception as a moderator. Global Business & Finance Review [SCOPUS], 26(3), 111-123.
- Jang, Y.J. (2021). The role of customer familiarity in evaluating green servicescape: an investigation in the coffee shop context, International Journal of Contemporary Hospitality Management [SSCI].
- Jang, Y.J. (2020). The role of stakeholder engagement in environmental sustainability: A moderation analysis of chain affiliation. Journal of Hospitality and Tourism Research [SSCI].
- Jang, Y.J., Zheng, T. (2019). Assessment of the Environmental Sustainability of Restaurants in the U.S.: The effects of restaurant characteristics on environmental sustainability performance. Journal of Foodservice Business Research [SCOPUS],23, 133-148.
- Jang, Y.J., Zheng, T. Bosselman, R.H (2017). Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry. International Journal of Hospitality Management [SSCI], 63, 101-111.
- Jang, Y.J. (2016). Environmental Sustainability Management in the Foodservice Industry: Understanding the Antecedents and Consequences, Journal of Foodservice Business Research [SCOPUS], 19(5), 441-453.
- Jang, Y.J., Kim, W.G., Lee, H.Y. (2015). Coffee Shop Consumers’ Emotional Attachment and Loyalty to Green Stores: The Moderating Role of Green Consciousness, International Journal of Hospitality Management [SSCI], 44, 146-156.
- Jang, Y.J., Cho, S.B., Kim, W.G. (2013). Effect of Restaurant Patron's Regret and Disappointment on Dissatisfaction and Behavioral Intention, Journal of Travel Tourism Marketing [SSCI], 30(5), 431-444.
- Dewald, B., Bruin, B.J., Jang, Y.J. (2013). US Consumer Attitudes towards "Green" Restaurants. An International Journal of Tourism and Hospitality Research [SCOPUS], 25, 2, 171-180.
- Jang, Y.J., Kim, W.G., Bonn, M.A. (2011). Generation Y Consumers’ Selection Attributes and Behavioral Intentions Concerning Green Restaurants. International Journal of Hospitality Management [SSCI], 30(4), 803-811.
International Conference presentations
- Jang Y. J. (2024). Creating a Sustainable Leadership Framework for the Hospitality Industry: Scale Development and Validation, APacCHRIE conference, May 24~26.
- Jang Y. J. (2023). Leading the Path to Sustainable Hospitality: An Examination and Implication of Leadership Theories, TOSOK Conference, June 26~28.
- Jang Y.J. (2022). Understanding Customer Sustainable Behaviors in Restaurant Social Media Communities: An application of identity theories. ICHRIE 2022 Conference, Washington D.C., Aug 3~6.
- Jang, Y.J. (2022). Effects of personal and social norms on restaurant customers’ sustainable behavior: An investigation in the social media context. APacCHRIE 2022 Confernece, May 23~25
- Jang, Y.J., Zheng, T., Bosselman, R. (2015). Environmental Sustainability and Organizational Performance in the Restaurant Industry: The Moderating Role of Senior Managers’ Values and Leadership. World Hospitality Tourism Forum, June 19-21. Seoul, Korea.
- Jang, Y.J., Kim, W.G., Lee, H.Y., Yang, I.S. (2014). The Influence of Green Practices on Consumers’ Emotional Attachment and Loyalty. World Hospitality Tourism Forum, June 26-28. Seoul, Korea.
- Kim, W.G., Jang, Y.J., Lee, H.Y. (2013). Effects of Green Attributes on Coffee Shop Consumers’ Attachment to a Store, Revisit Intention, and Repurchase Intention. TOSOK Conference, July 4-6. Seoul, Korea.
- Jang, Y. J. (2011). Indentifying the Criteria of Environmental Program and Evaluating Performances in Quick Service Restaurants : A Content Analysis. International CHRIE Conference, July 27-30, Denver, Colorado, USA.
- Kim, W.G., Jang, Y.J., Cho, S.B. (2011). Consumer Negative Emotion, Dissatisfaction, and Behavioral Responses: The Effects of Service Failure Severity. International CHRIE Conference, July 27- 30, Denver, Colorado, USA.
- Jang, Y. J., Kim, W. G., Bonn, M. A. (2010). Consumers’ Attitudes and Behavioral Intentions in Green Restaurants: Focused on Food- related Lifestyle Segments of Generation Y. International CHRIE Conference, July 29-Aug. 1, San Juan, Puerto Rico, USA. [BEST PAPER Award]
Book
- Environmental Change and Sustainability: Management, Challenges and Research Opportunities. New York: Nova Science Publishers, Inc.
- Restaurant Management, Seoul, Korea: Gyomoonsa
Main Research interest
- Consumer behavior, Service marketing., Sustainability management, Leadership.
Awards
- 2023. 6. 10. 최우수지도자상, 한국외식경영학회 (50차 춘계학술대회 대학생 아이디어 공모전)
- 2022. 6. 11. 최우수지도자상, 한국외식경영학회 (48차 춘계학술대회 대학생 아이디어 공모전)
×
- 이름
- 백석남 / 교수
- 연구실
- W12 501-1호
- 연락처
- 042-629-6856
- 이메일
- snbaik@wsu.ac.kr / onlycook@hanmail.net
학력사항
- Master’s Degree in Foodservice Management, Dankook University Graduate School of Business, Korea
- Bachelor’s Degree in Hotel Management, Howon University, Korea
- Associate Degree in Culinary Arts, Kyung Hee College of Hotel Management (now Kyung Hee University College of Hotel &Tourism), Korea
- Executive CEO Program in Food and Nutrition Industry (In Progress), Seoul National University , Korea
경력사항
- Grand Walkerhill Hotel, Vista Walkerhill Hotel, Korea Executive Chef Culinary Team Director R&D Team Director
- Field Career 37 years
- SK Group Happiness Sharing Foundation (SK New School), Korea Director of Education (7 years )
- Korea Industrial Manpower Corporation – Culinary Field Supervisor (5 years)
- Korea Industrial Manpower Corporation – Culinary Evaluation Committee Member (4 years)
- Korea Tourism University – Adjunct Professor, Department of Culinary Arts
- Kyung Hee University College of Hotel &Tourism – Lecturer, Department of Culinary Arts, Korea
- Kyung Hee University Graduate School of Tourism – Lecturer, Department of Hotel Management, Korea
Awards
- 2022 – Seoul Tourism Award
- 2014 – Korea Tourism Organization President’s Award
- 2009 – Chairman’s Commendation, 44th Regional Skills Competition
- 2000 – Winner in the Hot Cuisine Category, Seoul International Culinary Competition (Korea Tourism Organization)
- 1995 – Gold Medal in the Cold &Hot Cuisine Categories, Seoul International Culinary Competition (Korea Culinary Society Central Association)