교과목해설

A basic course providing an overview of the foodservice industry, its growing background, present problems, furture opportunites and general operating procedures in the fields of franchise restaurants, quick service restaurants, hotel F&B and institutional foodservice operators.

Principles and skills required in preparing salad, soup and entrees including theroy of food production, function and ingredients, purchasing, equipment used and sanitation will be covered.

Understanding food styling is a subject that teaches techniques and theories to effectively compose and express visual elements related to food. Beyond simply providing nutrients, food is an important medium for conveying cultural and emotional messages. This course provides students with a multifaceted exploration of the aesthetic value of food and how it is expressed, with an emphasis on understanding how visual beauty can enhance the experience of food.

This course provides students with a comprehensive conceptual framework of the food service industry and management strategies of commercial and institutional food service management. The focus will be on menu planning, facility planning, purchasing, production and service education.

When selecting food for cooking, we understand the ingredients and functions of each food, select the most appropriate ingredients, and apply principles regarding physical and chemical properties and changes that occur during the cooking operation and cooking process. This course focuses on understanding the composition of food and learning safe and efficient cooking methods based on this knowledge. The goal is to develop the ability to approach various dishes more scientifically and rationally by systematically learning the principles and techniques of the cooking process.

It introduces in detail the history, kinds and features of wine and liquor which are major products of the food service industry. Also, learn about beverages and service tools that are handled by various foodservice companies.

This course provides the students an insight into major career issues, challenges and career opportunities as compared to the other industry. The special lectures from industry CEO will be offered. Also, his course exposes students to all career services offered by our university. Students will review career/education goals in line with strengths, skills and values, and will leverage all career services.

A basic course in general service marketing concepts and practices to acquaint the student with theories and principles of marketing, the tools of marketing decision-making, and the marketing process, with particular reference to the foodservice industry.

Understand service mind and basic attitude as a foodservice company employee. Learn about various kinds of restaurants and related food and beverage products. Preparing the restaurant to provide customer service, table settings, service methods are trained using practical equipment.

Dining space design is a subject that involves designing and practicing dining spaces as commercial spaces in terms of efficiency, functionality, and sensibility. This course helps students learn the basic theoretical and practical skills needed to design a dining environment. It also covers various design elements needed to improve the user experience through spatial design and create an appropriate environment for a dining space.

Franchises have become a dominant industry and it has an important role in our economy. The objective of this course is to understand the trends, characteristics and development of hotel and food service franchises, and to provide a management model and organizing methods for hotels and food service chains.

This course aims to train students to become practical talents through theoretical and practical training on high-end menus actually sold in hotels.

Defines and explains concepts, principles, and procedures in evaluating and/or developing varied commercial foodservice facilities that will increase profit by reducing investment and operating cost and/or by increasing capacity. Actual installations are intensively reviewed. Current trends in foodservice layout and design are studied in detail, and foodservice kitchen equipments are observed and evaluated.

This course aims to facilitate an understanding of decision-making in the management of hotel and foodservice industry and the concept of marketing research. Students will learn about the types of research and experimental designs. Additionally, they will study the execution process of marketing research, acquiring practical skills in analyzing collected data and presenting foundational statistical information that can be applied to marketing strategies. The course is designed to cultivate practical capabilities that enable students to incorporate basic statistical data derived from the analysis of collected information into the development of marketing strategies in the hotel and foodservice industry.

Understand the basic concepts of human resources in the service industry and learn manpower management methods such as career management, compensation management, and maintenance management. In addition, it examines the service man power management methods of actual food service companies and cultivates practical ability to establish efficient system construction by sharing among learners.

The course places importance on understanding of beverage price management in restaurants. By understanding the cost structure, solutions can be found to maximize profit in restaurant businesses. The main contents are beverage cost structure purchasing management, analysis of profit margin and sales plans.

A case study examining the successful start-up restaurants between commercial foodservice industry and other key segments of the industry(airport, cruise port, convention center, attractions etc.) Considers current commercial foodservice start-up industry opportunities and marketing practices, human resource policies and operating systems, and implementing them.

Provides a professional understanding and foundation of management of food production in a baking facility within the foodservice industry.

The course is to understand the origins of British and American food culture and their habits and behavior and to study their uniqueness and specificity.

Understand the peculiarities of marketing in restaurant business and learn marketing activities of restaurant business centered on sales promotion activities. This course aims to cultivate practical ability to establish virtual restaurant promotion strategy by investigating sales promoting activities of actual restaurant companies and sharing them among learners.

Study of culinary and foodservice industry employment issues including industry environments, employment conditions, potential jod markets, skills related to finding employment will be introduced. Also, designed to provide students with a comprehensive overview of employment policies, procedures, and requirements for finding employment.

The course focuses on maximizing profit in restaurant businesses by analyzing customer demand, menu development, price, communication methods. In detail, this class deals with menu planning design, pricing and the restaurant safety, including standard recipes development, purchasing, receiving, storing getting ready for production, as well as food service.

The goal is to learn and practice traditional Korean cooking methods and techniques, gain a deeper understanding of Korea's unique food culture and cooking methods, and improve skills by actually making various Korean dishes.

Examines menu planning principles, concepts and the use of management principles and techniques. Stresses marketing perspectives for menu planning. Consideration of the menu pattern with particular emphasis on costing, pricing, and the work load placed on the production staff. Menu item analysis and merchandising features are emphasized

This class look at the growth and development of gourmet tourism, its role in marketing destinations and its attractions and events both in Korea and internationally. Also is intended for students understanding of food-related skills and knowledge about a trand of food critics and issues over the world.

Defines and explains concepts, principles, and procedures in evaluating and/or developing varied commercial foodservice facilities that will increase profit by reducing investment and operating cost and/or by increasing capacity. Actual installations are intensively reviewed. Introduction to the restaurant real estate environment including: restaurant property purchase and lease transactions and demand for property acquisitions using industry metrics. Considers store planning and designing for restaurants, including site criteria, design and layout, operations. Actual restaurant projects will serve as the basis for discussion and student project work.

The objective of this course is to understand the confectionary, cake design ingredients and to practice basic confectionary and cake design skills to prepare for the confectionary license, which help students to work in hotel bakeries and other food related fields.

Considers analysis, evaluation, and scheduling of the economic, technical, aesthetic, and merchandising factors involved in the systematic planning, programming and design cycle for restaurants. Analysis of management systems and methods for developmen of restaurants. Comparison of specialized requirements for different types of restaurants based on location, market and consumer life-style. Considers management responsibilities for feasibility analysis, project development, construction supervision, pre-opening requirements and operations. Actual restaurant projects will serve as the basis for discussion and student project work.

Introductory course in hotel/restaurant law with an emphasis on risk management and security. The student is introduced to the laws, rules and regulations applicable to the hospitality industry. This course presents legal issues arising out of the hotel/restaurant industry, including government regulation, franchise contracts, premises liability, employment, and issues particular to the hotel/restaurant industry.

This course is designed to improve entrepreneurial coapbilities through practical training in beverages, dessert and chocolates necessary for starting a dessert cafe.

This course aims to improve practical skills through hands-on training on fermented foods (food & beverages).

The purposes of this course are to raise students' academic interest, and to provide career opportunities through research activities in the fields of Major of Cullinary and Foodservice Management, and to provide a platform for participatory student education.

Internship related to Major offers more realistic experiences from the subject training focused