The Department of Culinary Science and Food Service Management
was established in 2006. The Department built the Institute
of Food Service Management to research academic and practical
aspects of subjects related to the theories of Culinary Science
and Food Service Management.
The educational objectives of this department are
1) to cultivate competent experts and researchers with professional
knowledge and practical experience in the field of Culinary
Science and Food Service Management.
2) to provide students with systematic courses taught by outstanding
faculty members so that they can be acknowledged as professionals
in both the academic world and the industry.
Based on the educational mission of Kyung Hee, the Department
aims to produce competent experts who can combine theories
with practice, to educate students to become professionals
who can lead the trend of society.
1)
At least 25 course units of graduate level credit in Culinary
Science and Food Service Management courses are required for
the master's degree and 36 course units for the doctor's degree.
2) Students who have similar or different majors should take
prerequisites.
3) Students have to pass a qualifying examination.
4) Students must fulfill the requirements of presentation
and thesis.
Accounting, Food Science, Research Methodology, Statistics
in Food Service Management, Advanced Research Methodology,
Multivariate Data Analysis, Nutrition Management in Foodservice
Operation, Advanced Food Sanitation Management, Advanced Food
& Beverage Management, Advanced Menu Management, Service
Marketing in Foodservice Operation, Institutional Foodservice
Management, Advanced Catering Management, Consumer Behavior
in Foodservice Operation, HumanResource Management for Foodservice
Operation, Service Management Seminar, Franchise System Seminar,
Foodservice Purchasing & Cost Control, Financial Accounting
Management, Foodservice Business Strategy, Analysis in Foodservice
Location, Layout & Design Foodservice Facility, Seminar
in Culinary & Foodservice Management, Wine and Beverage
Seminar, Advanced Culinary Science, Advanced Confectionery
Study, and Rheology in Baking Industry to cover the practical
aspects of each subject and to research related theories of
Culinary Science and Food Service Management.
Young-Nam
Lee, Ph.D.
[Dankook University, 1997, Professor, Nutrition, ynlee@khu.ac.kr]
Hong-Hyun Park, Ph.D.
[Dankook University, 1985, Professor, Food Chemistry, hhpark@khu.ac.kr]
Kwang-Suck Lee, Ph.D.
[Dongguk University, 2001, Associate Professor, Baking, koreadclub@yahoo.co.kr]
Min-Ja Sin, Ph.D.
[Sungshin Women's University, 1998, Professor, Korean Cooking,
shin@khu.ac.kr]
