References
- Choe SC. 2007. Introduction to the Foodservice Industry, Seoul: Daewangsa, p 124
- Chun HK, Kim YS, Kim, HR. 2009. R&D Plan for Agrifood and Korean Food Globalization in RDA. Food industry and nutrition, 14(1):12-20
- Jeon IS, Lee JS, Rho MK, 2007. A study on the Service Quality and Service Value of Korean Restaurants on the foreign Customer Response. korean Journal of Hospitality Administration, 16(5):158-200
- Jung HS, Yoon HH. 2007. A Study on the Dining-out Consumption Pattern of Undergraduates by Food-related Lifestyle. Journal of Foodservice Management, 10(2):93- 117
- Kim KM, Kim KH. 2010. Korean Food Market Segmentation Strategies and Applied Food-related Lifestyles. Journal of the Korean Society of Dietary Culture, 25(4):466-472
- Kim MH. 2005. Quality Assessment of Korean Restaurant Cuisine. Journal of Foodservice Management, 8(2):173- 192
- Kim MJ, Jung HS, Yoon HH. 2007. A Study on the Relationships between Food-related Lifestyle of Undergraduates and the Restaurant Selection Attribute. Journal of the Korean Society of Dietary Culture, 22(2):210-217
- Kim SH. 2004. Korean Menu Preference and Buying Behaviors on the Japanese Residents in Korea. Journal of Foodservice Management, 7(3):129-148
- Lee JH. A study on Globalization Brand Strategy of Korean Foods. Journal of applied tourism food & beverage management and research, 20(1):71-91
- Lee MA. 2008. Global Strategy of Korean Foods. Food science and industry, 12:2-15
- NA JK. 2007. A Study on Globalization of Korean Restaurants. Journal of Foodservice Management, 10(2):155-179
- Park YR. 2001. A Study on the Analysis of Satisfaction in service Qualities of Korean Restaurants. Journal of Foodservice Management, 4(2):53-71
- Seo KH, Lee SB, Shin MJ. 2003. Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea. Korean Society of Food & Cookery Science, 19(6):715-722
- Seo KH, Shin MJ. 2006. Importance and Satisfaction with the Service of Korean Restaurants for Japanese and Chinese Students in Korea. Journal of the East Asian Society of Dietary Life, 16(6):753-762
- Shin NG, Kwon YJ. 2010. Research Articles : Difference analysis on the cognition, image, attitude, and globalization of Korean foods among american, chinese, and japanese groups. Journal of Foodservice Management, 13(3):311- 332
- Yoon HR. 2005. The Study of Dinning-out Behavior and Preference on Korean Foods by Age Groups. Journal of the Korean Society of Dietary Culture, 20(5):608-614
- http://www.atkearney.com- 세계식품산업규모
- http://www.gallup.co.kr- 불고기, 한글, 가장 경쟁력있는 문화, 2007.10.17
- http://news.dongA.com- 농수산물 수출, '일 30조엔 외식시장 잡아라', 2010.10.12
- http://www.tour.go.kr- 외래관광객 실태조사, 2010
- http://www.foodbank.co.kr- 식품외식경제, '일본 HMR시장 승승장구', 2008.7.23