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학력사항

• 2019 Master in Food & Beverage Management
• ALMA La Scuola Internazionale di cucina Italiana (95/100)
• 2006 Degree in FOOD SERVICES MANAGEMENT AND HUMAN NUTRITION
• University of Milan (110/110)
• 2000 Chef
• IPSSAR “E. MAggia” Stresa VB (97/100)

경력사항

• Chef Owner
• Chef Consultant for new openings and business development
• Foodservice marketing and communication

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학력사항

• B.S. Culinary Arts Woosong University South Korea
• M.A Culinary Entrepreneurship Woosong University South Korea

경력사항

• Vinpearl Landmark 81 Autograph Collection by Marriott Hotel, Ho chi minh City, Vietnam / Hotel Executive Chef
• Marriott Resort & Spa Danang Hotel, Da Nang, Vietnam / Hotel Executive Chef
• ‘ SpreadBoom’ Restaurants Company, Hong Kong / Culinary Director
• ‘The Tasting Room’ 2 Stars Michelin French Fine Dining Restaurant, Macau / Sous Chef
• Melco Crown ‘City of Dreams’ Hotel, Macau / Sous Chef
• JW MARRIOTT Hotel Indianapolis, IN, USA
• TERRANEA Resort, RPV, CA, USA

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학력사항

• Ph.D. University of Iowa
• M.S. University of Iowa
• B.S. Fairleigh Dickinson University

경력사항

• CEO, Hyundai I&C
• Senior Consultant, Government of Dubai
• CEO, Almulla Business Group
• Professor, George Mason University
• Professor, University of Dubai
• Professor, Murray State University

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경력사항

• CEO, Hyundai I&C
• Dean and Principal Lecturer in the TMC Academy, Singapore for 12 years
• Operation Manager ? Food and Beverage Department, Hotel Bulbul, India
• Bar Manager, The Holt Hotel, United Kingdom
• Assistant Restaurant Manager, Wimpy, United Kingdom
• Assistant Food and Beverage Manager (Restaurant Operation), Zarim Resort, India Management of International Programs
• Liverpool John Moores University, United Kingdom for BA (Hons) Tourism, Leisure and Hospitality (top-up degree).
• University of Hertfordshire, United Kingdom for BA (Hons) Tourism Management and BA (Hons) Tourism and Marketing (top-up degree).
• University of Gloucestershire, United Kingdom for BA (Hons) Strategic Hospitality Management (top-up degree) and BA (Hons) Strategic Events Management (top-up degree)
• University of Northampton, United Kingdom for BA (Hons) International Tourism Management (top-up) and BA (Hons) International Hospitality Management (top-up).

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Professional Certifications

• Hospitality Supervision
• Quality Sanitation Management
• Planning   Control for F   B Operations
• Food   Beverage Service
• Bar   Beverage Management
• Food   Beverage Management

Professional Experience

• Jan. 2019 – Dec. 2019
  Park Hotel Yeongdeungpo, South Korea
  General Manager
• Sept. 2015 – Oct. 2018
  BL International Co., Ltd. South Korea
  Brand Ambassador
• Aug. 2008 – Aug. 2015
  Grand Hilton Hotel, Seoul, South Korea
  Executive Assistant Manager (E.A.M)
• Sept. 2007 – July 2008
  Kabinett Wine Bar, Seoul, South Korea
  Co-Owner / General Manager.
• June 2004 – Mar. 2007
  The Seoul Club, South Korea
  Food   Beverage Director
• May 1999 – May 2004
  The Westin Chosun Hotel, South Korea
  F   B Business Development Manager (Feb. 2004 – May 2004)
  Ninth Gate Restaurant Manager (July 2003 – Jan. 2004)
  Vecchia e Nuovo Restaurant Manager (May 2003 – July 2003)
  O’Kim’s Restaurant Manager (May 2002 – Apr. 2003)
  Delicatessen Manager   Chef (May 1999 – Apr. 2002)
• Mar. 1994 – Mar. 1999
  Novotel Zurich Airport, Zurich, Switzerland
  Executive Sous Chef
• Sept. 1991 – Feb. 1993
  Restaurant Zur Rossweid, Zurich, Switzerland
  Chef de Partie

Self- introduction

• Leaving the UK at 18 years old in 1991, I worked as a Chef in Switzerland for 8 years before coming to Korea in 1999. With over 20 years’ experience in Hospitality within South Korea, Seoul I have a full understanding of the Korean culture and trends, using my knowledge of Korean I can communicate in both my mother tongue which is English, German and Korean too. I find most professional staff enjoy communicating with me in English to maintain verbal practice within their work.
• I have in my previous positions within 5 Star Hotels, Westin   Hilton been an integral part of pre planning and active renovations, regarding all areas of the Hotel Operations. Using my Strong F B and Operations experience I can ali many important insights in plans and designs that can be easily missed, also with other key members find and discuss the market required and what market share we target before, to make sure the strategy in place is well thought and planned in advance.
• I thrive on passing on my knowledge to others and enjoy holding rewarding but fun training sessions for team Members to make sure all standards, goals and strategies are understood by all. I have a ‘Train The Trainer’ certificate and also hold a ‘Black Belt’ in Six Sigma from years ago.
• I have always had a strong and friendly character which makes me an easy person to work with and for, Work Unions and Team Members often praise my working ethic. During all positions in the past I have also been the employee responsible for qualifying and passing the Brand International Standards set by the Management, together with the Property Owners we successfully managed to achieve and maintain the high quality of Hygiene, Control and guest Service that the owners and the customers demand.

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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., 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. (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)