References
- Bai YH, Jinlin Z. 2003. Marketing strategy for korean restaurants in florida-through view of custom's preference and satisfaction. Korean J. Foodservice Management, 6(2):85-100
- Cha SM, Chung L, Chung SJ, Kim KO, Lee SR, Kim HR, Han GJ, Lee JY. 2012. Comparative analysis on preference for korean traditional foods in foreigners and Korean. Korean J. Food Culture, 27(3):294-303 https://doi.org/10.7318/KJFC/2012.27.3.294
- Cha WR, Kim OS, Rha YA. 2013. A study on the effect of service quality on customers satisfaction an revisit intention to joenju bibimbab speciality restaurants. Korean J. Culinary Res., 19(4):109-111
- Her ES, Park HJ, 2013. Interrelation among acculturative stress and, recognitions, preferences and eating frequency of korean traditional food by chinese students in korea. Korean J. Food & Nutr., 26(2):216-220 https://doi.org/10.9799/ksfan.2013.26.2.216
- Ha KH. 2010. Survey of Korean food acknowledgement and preference by chinese students in daejeon. Korean J. Food & Nutr., 23(2):186-195
- Ko BS, Kim DH, Lee WH. 2008. Practical Korean cuisine. Hunmimsa Co. Seoul. pp 51-361
- Jang JJ, Jeong HS. 2011. A survey on the knowledge and preferences for Korean food targeting german residing in Korea. Korean J. Culinary Res., 17(5):1-10
- Jang MJ, Joo MS. 2000. Recognition and preference to Korean traditional food of foreign visitor in korea. Korean J. Food Culture, 15(3):215-217
- Kim DY, Lee HS, Jo YW. 2013. Comparative study on awareness, preference and sensory evaluation of kimchi in chinese and Korean students in residing Korea. Korean J. Food Culture, 28(2):158-160 https://doi.org/10.7318/KJFC/2013.28.2.158
- Kim JS. 2005. Universalizing Korean food. Korean J. Food Culture, 20(5):499-507
- Kim MH, Woo N, Chung HK. 2011 Acceptance process and globalization strategy for Korean food introduced into vietnam. Korean J. Food Culture, 26(3):199-200
- Kim SY, Han JS, Kom JS, Kim MS, Otani K, Minamide T. 1988. A survey of japanese perception and preference for Korean food. Korean J. Soc. Food Sci., 14(2):188
- Lee KA. Review on japche in cook book published during 1600s-1960s. Korean J. Soc. Food Sci., 29(4):378-382
- Lee KJ, Joo MS. Contend analysis on Korean restaurants from 1989 to 2005. Korean J. Foodservice Management, 11(1):281-300
- Lee YJ. 2007. A study on the recognition, satisfaction and revisit intentions of japanese tourists based on traditional Korean foods. Korean J. Food Cookery sci., 23(1):156-162
- Lee YJ, Song YM, Yoon JH. 2013. The empirical study on characteristics of Korean food consumption of japanese traveler. Korean J. Tourism and Hospitality Research, 27(1):47-60
- Park ML, Kim YA, Yoon KS, Liu F, Byun GI. 2009. A research on college students' recognition and preference of korean food in shenyang region of china-focused on bibimbab. Korean J. Culinary Res., 15(1):169-180
- Park SJ, Kim DJ, Shin WS. 2012. Adaptability and preference to Korean food with foreigners who reside in seoul Korea. Korean J. Community, 17(6):782-790 https://doi.org/10.5720/kjcn.2012.17.6.782
- Song J, Moon SJ. 2011. Survey of chinese university or college student' preference and satisfaction with Korean food in dae-gu and gyeong-san. Korean J. Food Culture, 26(2):113-115
Cited by
- Difference in Additional Marketing Satisfaction by Lifestyle of Korean Restaurant Customers vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.587