Hye-Ja Chang

Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants

Tong-Kyung Kwak, Hye-Ja Chang, Gyunggi Choi, 2015 .

A Facility Design Model for 1300 Capacity School Foodservice with Adjacency and Bubble Diagrams

Hye-Ja Chang, Sun-hee Jang, 2011 .

Risk Factor Analysis for Preventing Foodborne Illness in Restaurants and the Development of Food Safety Training Materials

Tong-Kyung Kwak, Hye-Ja Chang, Sung-Hee Park, 2007 .

Current Status of Functional Areas' Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province

Hye-Ja Chang, Hye-Jung Son, Gyeong-Gy Choi, 2009 .

Current Status of Sanitation Management Performance in Korean-Food Restaurants and Development of the Sanitary Training Posters Based on their Risk Factors

Tong-Kyung Kwak, Na-Young Yi, Hye-Ja Chang, 2008 .

How do the work environment and work safety differ between the dry and wet kitchen foodservice facilities?

Hye-Ja Chang, Jeong-Won Kim, Se-Young Ju, 2012, Nutrition research and practice.

Assessment of Sanitary Management Practices of School Foodservice Operations in Seoul

Tong-Kyung Kwak, Wan-Soo Hong, Kyung Ryu, 2001 .