조리과학 & 외식급식 실험실 소개

학력

• Oklahoma State University, Hospitality and Tourism Management 박사 2017
• 서울대학교 생활과학대학 식품영양학과 석사 2009
• 경희대학교 생활과학대학 식품영양학과 학사 2006
• 경희대학교 호텔관광대학 외식산업학과 학사 2006

교육 및 연구경력

• 국립순천대학교 식품영양학과 부교수 2025-
• 국립순천대학교 식품영양학과 조교수 2021-2024
• 테네시대학교 소매·환대·관광경영학과 조교수 2017-2021
• University of Tennessee, Knoxville, Department of Retail, Hospitality and Tourism Management, Assistant Professor 2017-2021
• Oklahoma State University, School of Hospitality and Tourism Management, Graduate Teaching Associate and Assistant 2013-2016
• Oklahoma State University, School of Hospitality and Tourism Management, Graduate Research Assistant 2011-2013

연구논문

• 국내 단백질 고령친화식품의 물성 및 기호도 분석: 전라남도 거주 고령자 대상 (2025). 동아시아식생활학회지. Accepted.
  
• 지속가능한 식생활교육에 대한 영양(교)사의 교육요구도 분석: IPA, Borich 요구도, The locus for focus 모델 적용 (2024). 대한지역사회영양학회지, 372-381.
  
• Eating Out Frequency and Health Behaviors-An Analysis of Dietary Patterns among Korean Adults (2024). 산업혁신연구, 40(4), 531-544.
  
• Consumer perspectives on restaurant sustainability: an S-O-R Model approach to affective and cognitive states (2024). Journal of Foodservice Business Research,1-24.
  
• The Impact of Corporate Social Responsibility on U.S. Restaurant Firm Risk (2024). 산업혁신연구, 40(2), 52-63.
  
• Exploring factors of nutrition teachers’ intentions for sustainable dietary education in South Korea: an application of the theory of planned behavior (2024). Korean Journal of Community Nutrition, 29(2), 114-128.
  
• Exploring the Impact of Online Community Engagement on Restaurant Brand Equity (2023). 산업혁신연구,39(4), 402-416.
  
• Campus Dining Sustainability: A Perspective from College Students (2023) Sustainability, 15(3), 2134.
  
• Factors influencing customer decisions to use online food delivery service during COVID-19 pandemic (2022). Foods,11(1), 64. Doi: 10.3390/foods11010064
  
• Lee, K., Ha, S., & Yoon, B. (2022). (Accepted). Effects of Corporate Social Responsibility (CSR) fit and firm size: the mediating role of perceived effort, Journal of Foodservice Business Research
• Jun, K., Yoon, B., Lee, S., & Lee, D. S. (2022). Factors influencing customer decisions to use online food delivery service during COVID-19 pandemic. Foods,11(1), 64. Doi: 10.3390/foods11010064
• Childs, M., Gokcecik, E. ,Yoon, B., & Lee, B. (2021). The growing business of slowing down: Understanding the slow movement in retail, hospitality, and tourism. Journal of Brand Strategy, 9(4), 432-445.
• Min, S., & Yoon, B. (2021). The role of glass ceiling perception on work engagement and service orientation behavior among female hotel employees. Journal of Human Resources in Hospitality & Tourism, 20(4), 1-15. Doi: 10.1080/15332845.2021.1959799
• Yoon, B. (2020). Impact of different menu labeling formats on healthiness evaluation and menu choices for side menu items in fast food restaurants among the college students in the US. Journal of the East Asian Society of Dietary Life, 30(4), 326-333.
• Yoon, B., Chung, Y., & Jun, K. (2020). Restaurant industry practices to promote healthy sustainable eating: A content analysis of restaurant websites using the value chain approach. Sustainability, 12(17), 7127: Doi:10.3390/su12177127
• Choi, H.*, Choi, C., Yoon, B., & Joung, H. W. (2020). Understanding food truck customers: Selection attributes and customer segmentation. International Journal of Hospitality Management, 90, 102647. Doi:10.1016/j.ijhm.2020.102647
• Yoon, B., & Jun, K. (2020). Impact of culinary and nutrition course on cooking attitude, cooking skills and food consumption for college students, Culinary Science & Hospitality Research, 26(5), 180-184.
• Yoon, B., & Chung, Y. (2019). The effects of corporate social responsibility on firm performance: A stakeholder approach, Journal of Hospitality and Tourism Management, 37, 89-96. Doi: 10.1016/j.jhtm.2018.10.005
• Yoon, B., & Chung, Y. (2018). Consumer attitude and purchase intention toward food trucks: Targeting millennials, Journal of Foodservice Business Research, 21(2), 187-199. DOI: 10.1080/15378020.2017.1368807
• Jung, J., Jun, K., Yoon, B., & Cho, YS. (2012). A study on food intake related dietary habits and life-behavioral characteristics among adult women in Gyunggi-do, Journal of the East Asian Society of Dietary Life, 22(6), 711-719.
• Yoon, B., & Chung, Y. (2012). Can nutrition information for side menu items improve customer awareness and choice in fast food restaurants? A comparison of Korea and the U.S., International Journal of Tourism Sciences, 12(2), 44-62. Excellent Paper Award.
• Yoon, B., Kwon, S., & Yoon, J. (2010). Menu evaluation of meal boxes delivered to children from low-income families during summer vacation, Journal of The East Asian Society of Dietary Life, 21(1), 118-124.
• Asano, K., Yoon, J., & Yoon, B. (2009). Appropriate size and dish combination of nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. Korean Journal of Community Nutrition, 14(5), 565-575. Best Paper Award.
• Yoon, B., Yoon, J., Shim, J. E., & Kwon, S. (2009). Current status of meal box service management for children from low-income families during summer vacation. Korean Journal of Community Nutrition, 14(2), 206-215.

수상경력

• 교육우수 교원상, 국립순천대학교, 2025
• 우수상, 포스터 발표상, 동아시아식생활학회, 2024
• 동상, 전주 한옥마을 관광 활성화를 위한 HMR 상품 개발 아이디어, 한국식품영양과학회. 2021
• Best Faculty Presentation Award, ICHRE-SECSA Conference. 2020
• Graduate College Dissertation Writing Workshop Award, Oklahoma State University. 2016
• 2nd place, Best Humorous Speech and Evaluation Contests, Area O-1, 2nd prize. 2015
• Distinguished Graduate Fellowship Award, Oklahoma State University. 2014-2015
• Excellent Paper Award, 2012 TOSOK International Tourism Conference. 2012
• 최우수 논문상, 대한지역사회영양학회. 2009
• 대학생 마케팅전략 공모전 동상, 피자헛. 2008
• 우수 급식매니져상, 신세계푸드. 2007
• 마케팅전략 공모전 2등, 아모제 레스토랑. 2005