참고문헌
- 김성혜, 2000. 스키리조트 회원들의 이용만족 속성에 관한 연구: 국내 5대 스키리조트를 중심으로. 세종대학교 대학원 석사학위논문
- 한국스키장경영협회. 2008. 자료실 http://www.skiresort.or.kr
- Celsi RL, Rose RL, Leigh TW. 1993. An exploration of high-risk leisure consumption through skydiving. J. Consumer Research, 20:1-23 https://doi.org/10.1086/209330
- Ha S, Kim J. 2001. A study on the selectional attribute in accordance with the pattern of participation in a ski resort. J. Sport and Leisure Studies, 15(1):749-758
- Han JH. 2007. Empirical research on structural relationship among service quality, service value, customer satisfaction, and re-visit intention in ski resort. Korean J. Physical Education, 46(2):227-238
- Ham HJ, Lee JH. 2006. The relationship between selection attribute factors of ski resort and ski resort visitors's behavioral intentions. Korean J. Sport Management, 11(4):47-61
- Hwang SH, Won DY. 2008. Ski destination decisions and recreation specializatio., Korean J. Sport Science, 19(3):96-105 https://doi.org/10.24985/kjss.2008.19.3.96
- Jun CS, Kim HS, Shin SH, Kim JH. 2006. The Influence on the ski resort choice in skiers lifestyle and participation characteristic-focusing on university student. Korean J. Sport Management, 10(2):25-37
- Jung DH. 2002. A study on customer's selection attributes of family restaurant. Kyunggi University service Administration Graduate School. Master's degree Thesis
- Kim DE, Cho KM, Kim SY. 2005. The study on analysis of selection trait according to consumer patterns of ski resort users. Sport Research, 12(1):1-13
- Kim YM, Lee KS. 2005. The effect of customer orientation and service value of ski resort on ski resort image. Korean J. Physical Education, 44(6):709-723
- Lee DS. 1999. Market segmentation related to the perceived service quality of the ski resort. J. KAHPERD, 38(2):601-611
- Lee JK, Shin WS. 1999. An Emprical study on the selection attributes of the ski resort. J. Hotel Administration, 8(1):21-37
- Lee JS, Choi SH. 2001. Relation between negative word-ofmouth communication on choice of restaurant and purchasing behavior in the customer of food service. J. Tourism and Leisure Research, 13:9-24
- Lee SI, Cho CB. 2008. A study on the attributes of menu selection by consumption behavior of food service. J. Hotel Resort, 7(2):85-99
- Morgan MS. 1993. Benefit dimensions of midscale restaurant chains. The Cornell Hotel and Restaurant Administration Quarterly, 34(1):40-43 https://doi.org/10.1177/001088049303400210
- Park IK, Jung SW. 1997. The managerial consideration and scheme study for competition power enforcement of future leisure business. J. KAHPERD, 7:153-169
- Park IS. 2009. Relationship between service quality recognized by users of ski resort, customer immersion, customer satisfaction and consumers' behavior. J. Sport and Leisure Studies, 37:291-301
- Park YS, Chung YS. 2004. Determinants of food away from home and consumption patterns. Korean J. Food Culture, 19(1):118-127
- Schefer CS, Hammitt WE. 1995. Purism revisited; specifying recreational conditions of concern according to resource intent. Leisure Sciences, 17(1):15-30 https://doi.org/10.1080/01490409509513240
- Shin WS. 2000. A study on the positioning of the ski resort. Korean J. Sport Management, 5(1):87-110
- Shin SH, Lee JH. 2001. The selection attributes and purchase types of ski resorts based on different demographic characteristics of the ski consumers. Korean J. Sport Management, 6(2):83-97
- Song SR, Roh DY. 2007. The effect of ski resort relationship marketing implement factors on the relationship quality and purchasing behavior. Korean J. Physical Education, 46(1):461-471
- Styness DJ, Mahoney EM. 1989 Michigan downhill ski marketing study: segmenting active skiers. Report No. 391. Michigan State University Agricultural Experiment Station. Michigan State University. East Lansing.
- Sulek JM, Hensley RL. 2004. The relative importance of food atmosphere, and fairness of wait:The case of a full-service restaurant. Cornell Hotel and Restaurant Quarterly Aug., 45(3):235-247 https://doi.org/10.1177/0010880404265345
- William PW, Basford R. 1992. Segmenting downhill skiing's laten demand markets. American Behavioral Scientist, 36(2):222-235 https://doi.org/10.1177/0002764292036002009
- Yang IS, Kim SH, Sin SY, Kim HY. 2000. Analysis of the customer's expectation and satisfaction for service quality in restaurants. Korean J. Food Culture, 15(1):41-50
- Yoon BK. 2001. Geographical Condition on the Ski Resort and Behavioral Analysis of User-In Case of 'P' ski resort. J. Tourism Information, 7:29-62
- Yoon HR, Cho MS. 2007. The important attributes of foodservice encounters according to life-style types as offered by young metropolitan customers. Korean Society of Food & Cookery Sciences, 23(3):327-336
- Yun TH, Lee SB, Yoon HH. 2004. A study of the customer's selection attributes for Japanese chain restaurants in Seoul-Kyunggi area. Korean J. Food Culture 19(1):1-11