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The purposed of this study was to define the job description of owner chef specialist, and to describe the duties and tasks based on the detailed analysis of the work focused on the food safety. Job analysis of food safety specialist was to identify by 8 professional panels and DACUM facilitator. It was made to fully explain the food safety specialist's task element, process, sequence and completed by DACUM analysis. Job definition of food safety specialist is a specialist who manages food safety through the analysis, safety evaluation, inspection, and hazard blocking in all processes of the purchase, distribution, storage, manufacture, and marketing of foods and food materials. Job description of the DACUM research chart for food safety specialist contained 7 duties and 79 tasks. Its duties were defined as the specific and independent work as food safety specialist, and were composed of 7 duties, i.e. hazard analysis of foods and food concerning affairs, safety evaluation of purchased food materials, safety management of food/food material distribution/storage, safety management of food manufacture, safety examination of food marketing, administration affairs about food safety, and self development. In the future, this study suggests the curriculum, which shall be the based for the program planning and operation of food safety concerning subjects of a lot of schools.

The foodservice industry in Korea is largely said to have distinct characteristics of being small, highly competitive and low in productivity. This study shed new light on those characteristics by using indicators related to the industry published by the Statistics Korea. As a result of this study, the author reconfirmed that the industry was mostly led by Korean restaurants which were small and independent in terms of the type, size, and organization form.

Nowadays consumer's consumption is changed variously by developed high technology of information network. The representative change of consumer's consumption is 'home shopping' channel on cable TV. Consumer's consumption pattern is intended to be high quality oriented, various, and unique. Every home shopping is trying to induce their customer's interest and show up their products by various ways to satisfy customer's needs on broadcasting home shopping. They hire a special guest for inducing consumer's interest or a food coordinator to set up a table for showing up their products. These efforts show up the image of their products so it is affected consumers to purchase it. Therefore this study shows that consumers don't only consider functions or price of products but also image coordination, various cooking demonstration and practical uses of products when consumers buy it. Food coordinators are working on many fields of our society but it's the beginning step on home shopping as a food coordinator. This study is willing to help other researchers to study a role of food coordinator from now on.

As the Korean cultural exports have become very popular across Asia, the Korean Wave phenomenon is spreading positive image of Korean mass culture on many fronts. This study sees the need to look into the space where Korean food is eaten - the Korean dining space. The space could be created in many styles and the study focuses on the classic styling. In the study, the classic styling is reviewed first to analyze its presentation for the Korean dining space and identify general image of classic styling. The theoretical study on the Korean residential environment, costume, food is also conducted in order to determine elements of the classic Korean styling for the dining space.

This study looks into the Korean dining based on Korean aesthetics, which particularly focuses on the modern styling among many factors. In the various elements to create the Korean dining space, the modern dining is chosen for analysis to reveal elements of its image and theoretical background is contemplated for modern styling, thus helping understand what makes up the modern Korean dining space.