Department of Food Economics and Service

Introduction

The Department of Food Economics and Service studies the economic issues and management problems related to agriculture and food industry, including the food system encompassing production, distribution and consumption in agricultural and food industries.

As has been shown in the WTO multilateral trade negotiations and FTA deals, the agriculture and food related issues are becoming more and more important both domestically and internationally along with the trends of globalization. Our department offers various economics and management courses as well as application courses in agriculture, food industry, and natural resources. To provide students with better college education facilities, we have computer labs and seminar rooms for students. The goal of our department is to make contributions to the development of agriculture and food industry in Korean society, which is a key industry for human life. We also pursue to foster capable human resources who will be able to play leading roles in the sector in a rapidly changing world environment. (B. A. degree in economics provided)

History

December 1968, Opened as Department of Livestock Management
March 1999, Reorganized to the School of Bio Resource (name changed to Major of Bio Resource Management)
December 2003, Changed to Major of Food Industry Management
December 2004, Changed to the Department of Food Industry Management
March 2009, Changed to the Department of Food Resource Economics

Job Fields

Various career fields such as public employees for the government, national/public research institutes, agriculture and food related companies and associations, bio-engineering and environment related industries, cooperatives, finance, college professors, etc.

Faculty

Kim, Dong Jin, Professor

- Oklahoma State Univ., Hotel & Restaurant Management
dj-kim@ynu.ac.kr
Park, Jaehong, Professor

- Texas A&M University, Agro-Food Marketing
j-park@ynu.ac.kr
Byun, kwang In, Professor

- Kyung Hee Univ., Restaurant Management
big2011@ynu.ac.kr
Lee, Sang-Ho, Professor

- Kyungpook National Univ.
ecolee@yu.ac.kr

※ sorted by the position and Korean name

Curriculum

Curriculum
1-1	COMMUNICATION SKILL The ability to communicate effectively in speaking and writing is one of the most important skills for educational and career success. This course gives students opportunities to discuss, practice, and eventually master the skills involved in oral and written communication. The topics include theory and practice of effective communication, making speeches, presentation skills, principles of persuasion, and writing skills.
1-1	CONVERGENCE- AND INTEGRATION-BASED THINKING AND WRITING The ability of analyzing and solving problems is emphasized as one of the conditions for survival in the 21st century and one of the core elements of creative capabilities. This course was designed to cultivate convergence- and integration-based creative capabilities, which are integrated problem-solving capabilities to collect, analyze and process knowledge and information by reinforcing the ability of analyzing and solving problems, recreate it in a synthetic fashion, and express it effectively through speech and writing. The course will help the students cultivate their synesthesia thinking and communication skills based on sympathy with other human beings, understanding of the community, and positivity or Gongseong that is sought after by Yeungnam University. Its ultimate goals are to promote the students' creative knowledge development and reinforce their writing capabilities consistently through "convergence- and integration-based thinking and writing as a problem-solving approach."
1-1	SEMINAR FOR ACADEMIC LIFE 1. Summary of the course This course is to assist university freshmen in CRM designing to adapt university life well through the instruction and counselling of supervising professor. (This course is composed of self analysis, personality type test, career research, instruction for the success of university life, career plan and direction setting, CRM designing method and CRM designing. The course should be teaching in classes of the students by supervising professor.) 2. Course objectives This course is to motivate the students before the mid term exam and provide students with self analysis, personality type test (MBTI or TCI) and career research (YAT test). Also, this course shall has a plan to instruct the students to enhance the efficiency of university life through career and time management. In addition, this course is to make a chance for the students to have practical assistance to university life by providing study method, report designing strategy and the information on academic system and various kinds of internal programs of the university. After the mid term exam, the students will be instructed to set the direction of career designing through continuous counselling of supervising professor and the students will be able to establish CRM designing and execution plan.
1-1	SOCIAL CONTRIBUTION AND SERVICE This course is to cultivate community sense as members of society and the global village for students in order to develop the basic knowledge required as global citizens. Especially, this course is to foster the spirit of cooperation, sharing, service, and creativity and study the social contribution and leadership to solving the challenges the global community faces. As a liberal arts course, it is centered to nurture a leader having the global capability to contribute to community development through learning the knowledge and the case on the value & logic of social responsibility focused on environmental preservation, social contribution, and good governance(ESG). This course aims to foster a generous mind, learn knowledge and technology and build the capacity to contribute to building a society towards a safer and happier world through the study of theory and practice.
1-1	SOFTWARE AND AI Software and AI (Artificial Intelligence) course aims to educate the basic concepts of software and computational thinking to use them in various applications. It allows students of various majors to experience the core technologies of the 4th industrial revolution, such as big data, machine learning, and AI. It also introduces various applications of AI so that students can easily apply these technologies to their field of study. This course classifies the lecture types into three categories, and adjust the lecture difficulty according to the student's academic ability.
1-2	CULTURE AND UNDERSTANDING OF LIQUOR Liquor has become a means to communicate with people having different cultural background and speaking different languages, and to undertake efficient business in the global era. This course aims to enhance the understanding of Liquor, as one of liberal arts required to the modern people, while students acquire basic knowledge on Liquor and table manners. The students can learn the history and kind of Liquor, Liquor making, world top class Liquor, how to drink Liquor, and table manners in this class. Besides, this course covers the kinds and features of various alcoholic beverages including wine, and fosters basic refinement needed to the students as a preliminary member of society in the global era.
1-2	UNDERSTANDING THE PRINCIPLES OF ECONOMICS By introducing students to the very basic economic principles, this course purpose to enhance student's ability analyze and synthetically understand the mode of human behavior in its economic aspects as well as the economic system. Detailed subjects to be dealt with in this course are as follows : the native and purpose of economics, the theory of demand and supply and its applications, the theory of consumers’and firms’behavior, the theory of competitive markets, monopoly, monopolistic competition, and oligopoly, etc.
1-2	AGRICULTURAL ECONOMICS Aims comprehensive understanding of agricultural sector including agricultural demand, supply, production economy, trade and rural welfare.
1-2	FOOD SERVICE MANAGEMENT Discusses issues related to the food service industry. Topics include menu development, recipes, purchasing, marketing, franchising, and asset management.
1-1,2	COLLEGE SEMINAR This seminar is expected to give students various and positive inspiration for their future. Well-known persons from diversed fields will be invited as a speaker. Students will have a living and free discussion and conversation with them.

Curriculum
2-1	COFFEE AND BARISTA TRAINING Students will be introduced to the major coffee-producing regions of the world and what consumers need to know to purchase coffee. Students will also learn the methods of espresso drink making and the daily, weekly and annual maintenance for a espresso machines.
2-1	COMPUTERIZED ACCOUNTING IN FARM AND FOOD INDUSTRY To analyze the outcome of farm management, concerning the general basic theories in accounting and farm characteristics, students will understand general theories from journalizing, transactions to closing accounts.
2-1	KOREAN CUISINE PRACTICE Designed for practical training for Korean cuisine preparation. This course also discusses the historical and cultural development of Korean cuisine as it evolved to its present status.
2-1	PRACTICAL ENGLISH FOOD SERVICE(1) To progress the satisfaction of customers by producing leaders equipped with proficient English conversation capability, international sense, as well as expert terminology on food service.
2-1	PRINCIPLES OF MARKETING This course provides a fundamental understanding of the role of marketing in business activities. Topics include concepts of marketing, marketing environment, buyer behavior, market segmentation, marketing mix variables, and extended marketing.
2-1	STATISTICS FOR ECONOMICS It is a lecture on statistical methods which abstract and summarize information from raw data. Descriptive statistics of which histogram, scatter plot., etc are main issues and concepts of probability which is the basic paradigm for sample behavior, will be treated. Important concepts in statistical inference will be also covered. Based on these fundamental concepts, testing of the mean, variance and proportion, comparison of two means, correlation analysis, analysis of variance, regression analysis, categorical data analysis, time series analysis, non-parametric methods will be taught. Also students will have laboratories for real data analysis with statistical packages.
2-1	FOOD & BEVERAGE MANAGEMENT Addresses conventional food and beverage management theories in lecture setting. This course covers issues including products, production techniques, and service style. Emphasis is on planning, producing, merchandising, pricing, control, and innovative management practices.
2-1	MICROECONOMICS This course covers the general microeconomic theory of the behavior of individual decision-making units such as household and firm. Furthermore, the general equilibrium theory, welfare economics and information economics are also briefly introduced in this course.
2-1	PRINCIPLES OF MANAGEMENT This course introduces students to the basic concepts/issues of contemporary business and its management in the rapidly changing global environment. It includes not only general understanding s on functions and structures of businesses as profit seeking organizations but also introduction to the analysis of business environment and business process. In addition, students will be briefly introduced on each of functional areas of business management such as human resource management, marketing, production and operations management, finance, management information systems, and accounting.
2-2	PRACTICAL ENGLISH OF FOOD SERVICE(2) Continued and advanced practice in English conversation for the food service industry. Additional practice in speaking and understanding English. Dialogues based on materials given in the class.
2-2	PRINCIPLES OF FOOD PREPARATION To explain the chemical and physical changes that would occur during the process of cooking, and work on making food that influences one's nutrition and preference.
2-2	WESTERN CUISINE PRACTICE Provides historical and cultural evolution of Western cuisine. Special emphasis is on practical training for Western cuisine preparation.
2-2	AGRICULTURAL MARKETING This course focuses on analyzing the demand and supply of the agricultural markets and examining the mechanism of the agricultural price determination, the agricultural marketing structure, and the economic effects of agricultural policies.
2-2	FARM MANAGEMENT Introduces concepts necessary for a manager to run a farm including agricultural inputs, farm organization, farm business analysis and planning.
2-2	HOSPITALITY MANAGEMENT Principles of hospitality management. Study of the hospitality industry around the world. The scope of the industry, development and history of the hospitality industry on an international basis, ethical issues, and career opportunities.
2-2	MACROECONOMICS This course deals mainly with the problems of inflation and unemployment and focuses on how government policy can influence them. Heavy emphasis will be placed on a thorough understanding of basic analytical tools such as IS/LM framework and AD/AS model. Will center on an organized examination of the theoretical structure of different schools. Real world issues along with relevant data concerning the current state of the Korean economy will also be presented and discussed.

Curriculum
3-1	AGRIBUSINESS Provides basic insights into supply of agricultural inputs, processing, services, food industry and other related sectors.
3-1	MANAGEMENT ANALYSIS IN FOOD INDUSTRY To vitalize organization and operation of the agri-food system, economic analysis of agri-food firms and consumers is essential. The understanding of management functions and management decision-making of decision-making in food industry organizations (processors, wholesalers, retailers) provides the direction of marketing and sales in response to customer and consumer needs.
3-1	MANAGERIAL DECISION MAKING This course emphasizes explicit procedures for managerial decisions. The topics covered include : Elements of decision problems, Decision process, Theory of Information, Decision Trees and other models of decisions involving uncertainty, Mithods of Group Decision and the development and use of computerized decision aids by menans of spread sheet programs and business simulation program.
3-1	PRINCIPLES OF TOURISM Introduces fundamentals and practices of tourism. Topics include definition, history, and types of tourism. Tourist behavior, travel motivation, and tourism marketing are also explorered in this course.
3-1	FOOD SERVICE FOUNDATION Discusses how to initiate a food service organization. Topics include development of a restaurant concept, laws regulating the food service industry, arrangement of food service equipment, development of workflow patterns, and other engineering considerations for efficient use of physical space.
3-1	FOOD SERVICE MARKETING Continuation of Food Service Marketing. This course is designed for students wish to practice strategic marketing processes through business cases.
3-2	FOOD TECH Food tech, the 4th industrial revolution in the food industry, is the convergence of food and technology to create new businesses or add value to an existing business. Food tech is a technology that pioneers new markets by combining information and communication techn이ogy, artificial intelligence, Internet of Things, and big data with related industriessuch as the food processing industry, restaurant industry, and food distribution industry, and the agriculture, forestry and livestock industry. There are 6 sub-categories in Food tech: AgTech, Food Science, Food Service, Coaching, Delivery, and' Retail. The food industry is evaluated as a future industry that will overcome the current low-growth economic structure, considering the growth potential of the global market, the creation of high added value, and the impact on the economy and society. Accordingly, the purpose of this subject is to understand the convergence of food tech in the era of the 4th industrial revolution as investment in food tech food companies is actively made.
3-2	APPLIED PRICE ANALYSIS Provides student with the ability to utilize and apply economic theory to agricultural price analysis.
3-2	DESSERT PRACTICE This class is provided to practice the production of various dessert products. It also discusses market changes and trends related to desserts.
3-2	FOOD SERVICE CONSULTING The purpose of this course is to help student gain an understanding of the current food service business environments in order to solve consulting issues and problems, various issues including marketing, operation and human resources management in the food service organizations are covered in this course.
3-2	FOOD SERVICE MARKETING RESEARCH Introduction to food service marketing research with emphasis on basic principles and applications. Discussion and presentation of current research concerned with the food service industry. Emphasis is placed on processing electronic data using spreadsheets and st tistical packages in restaurant settings.
3-2	THEORY AND PRACTICE IN COOPERATIVES Students will learn the ideas and theories of cooperatives and review their movements in the developed countries and find out sound developments of Korea cooperatives.
3-2	THEORY AND PRACTICE IN REGIONAL DEVELOPMENT This course is aimed to develop strategy for the living quality of the rural population through the economic and social changes in the rural area. New rural development model which includes the farm products, agriculture, and rural public functions will be emphasized.
3-2	AGRICULTURAL AND FOOD POLICY Deals with the principle of economic policies, the need for agricultural policy and agricultural policy in Korea including agricultural structure, farm land, price, marketing, finance, trade and rural welfare policies.
3-2	FOOD SERVICE MARKETING Continuation of Food Service Marketing. This course is designed for students wish to practice strategic marketing processes through business cases.

Curriculum
4-1	APPLIED ECONOMETRICS The purpose of this course is to provide a solid grounding in recent development in applied econometrics. A major feature of the course is the use of both analytical and exercises for the classes, which will enable students to gain practical experience in anlysing a wide variety of econometric problems.
4-1	CONSUMER BEHAVIOR This course provides a useable managerial understanding of consumer behavior, both of individual and group behavior. Topics include model of consumer behavior, external and internal influences of consumer behavior, buying decision process, and marketing action and consumer behavior.
4-1	FIELD STUDY I The primary of this course is to maximize profitability in food and resource economics through studying and applying the aspects that influence the food economy and distribution of resources.
4-1	HUMAN RESOURCES MANAGEMENT FOR THE SERVICES INDUSTRIES The concepts of management of people for effective operations in the service industry involving supervisory development and communications. Topics include recruiting, training and evaluating of employees and the development of attitudes and morale of people working together.
4-1	FRANCHISING This course deals with food service business opportunities through franchising Students will learn the franchisee-franchiser relationship and other related topics.
4-2	ECONOMICS OF ENVIRONMENT The course is an introduction to the theory and practice of environmental economics. The emphasis is on understanding how the basic tools of economic analysis are used to identify sources of environmental problems, value environmental resources, and design environmental policy within the framework of a market based economic system. Illustration topics (air/water pollution, ozone depletion/global warming, solid waste management, etc.)are used throughout the course. Other topics include benefit cost analysis, voluntary action by firms, and the economics of sustainable development.
4-2	FIELD STUDY II [2007학년도 이전] The objection which it studies from the college and actual training contents oneself to work and hereafter from the industrial site and directness the chance which it experiences the aptitude of quality and oneself of site, to lead to grasp also the possibility of learning the practical sense as the reserve eating out mountain Ub person in order to be. ----------------------------- [2008학년도 이후] Supervised experience in an approved work situation related to a future career in the hospitality industry.
4-2	MENU PLANNING & DESIGN Studies theories and practices related to the menu planning design. Concept development, menu development process, pricing, and post-hoc evaluation will be covered in this course.
4-2	RESEARCH METHODS IN FOOD MARKET In this course, the objectives are how to recognize and solve problems of agro-food market, and focus on enhancing problem-solving abilities by using several economic knowledge for marketing problem of food market.

Contact

+82-53-810-2960
+82-53-810-4658

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