참고문헌
- Foodservice Organizations(3rd ed) Spears MC
- Concepts of foodservice operations and management(2nd ed) Khan MA
- The Cornell H.R.A. Quarterly v.37 no.3 Customer-focused menu marketing Miner T
- 단체급식 실태 조사 보고서 보건사회부
- Journal of the Korean Dietetic Association v.1 no.1 A study of in-Patients' Evaluation on the Dietetic Foodservice Lim HS;Kim HM;Kim JL
- The Journal of Child Nutrition & Management v.22 no.1 A food quality model for school foodservice Gilmore SA;Brown NE;Dana JT
- 국민영양 v.85 급식소를 위한 품질 관리 곽동경
- School Food Service Research Review v.9 no.1 The scheduling of recess and the effect on plate waste at the elementary school level Read MH;Moosburner N
- Journal of American Dietetic Association v.85 no.7 Offer vs. Serve foodservice in lower elementary school lunch rooms Robichaux F;Adams S
- School Food Service Research Review v.6 no.1 Validation of plaste waste visual assessment technique in selected elementary schools Stallings SF;McKibben GD
- Psychol Rep v.37 Evaluation of a school lunch program Acredolo LP;Pick HL
- Plate waste index: An observational measure of school food waste(Unpublished manuscipt) Chmiellinsk HE;White MA
- School Food Service Research Review v.10 no.1 Modified school lunch menus based on the dietary guidelines0 II. Acceptability as determined by plate wast Sandoval WM;Lockner DW;Edkins EW
- Journal of American Dietetic Association v.89 no.12 Evaluation of the offer vs. serve option within self-service, choice menu lunch program at the elementary school level Dillon MS;Lane HW
- School Food Service Research Review v.20(s) The plate waste of school lunches served to children in a low-socioeconomic elementary school in South Lousiana Reger C;O'neil CE;Nicklas TA;Myers L;Berenson GS
- Delivering quality service balancing customer perceptions and expectations Zeithaml VA;Parasuraman A;Berry LL
- Journal of Marketing v.37 no.1 Importance-Performance Analysis Martilla JA;James JC
- Journal of College & University Foodservice v.1 no.1 Using customer survey data to develop marketing strategies in college university foodservices Green CG
- 월간 식당 v.157 차별화된 고객잡기 물밑 경쟁 임명숙
- Journal of American Dietetic Association v.97 no.4 Taste, temperature, and presentation predict satisfaction with foodservices in a Canadian continuing-care hospital O'hara PA;Harper DW;Kangas M;Dubeau J;Borsutzky C;Lemive N
- 국민영양 v.123 급식 평가 곽동경
- School Food Service Research Review v.20 no.2 Visually monitoring students' consumption of school lunch entrees Snyder MP;Fee RM;Lytle L;Hann B
- Journal of The Korean Society of Dietary Culture v.10 no.4 Assessing how the Yonsei University Foodservice is perceived by the students: Toward an effective strategy formulation Yang I;Jang Y;Kim S;Kim D
- Measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices Lee Y
- The Cornell H.R.A. Quarterly v.36 no.2 DINESERV: A tool for measuring service qualitiy in restaurant Stevens P;Knutson B;Patton M
- SAS라는 통계상자 김충련
- Nutrition service improvement for industrial foodservice operations Jang M
- Journal of Korean Home Economics Association v.24 no.1 A survey on nutritive value of general hospital diet and appetite of hospitalized patients in Pusan city Jung J
- Journal of Marketing v.56 no.Jul Measuring service quality: A reexamination and extension Cronin JJ Jr;Taylor SA
- 전국영양사 학술대회 자료집 급식의 질 향상을 위한 급식 서비스 평가제 도입 방안 차진아
- School Food Service Research Review v.21 no.2 The Texas school breakfast intervention project:Part Ⅰ. Children will accept foods higher in fiber and lower in fat Hurds SL;Friedman BJ
- Development and evaluation of customer satisfaction measurement tool for contracted foodservice management Han K