1 |
Yuksel A, Yuksel F (2002) Measurement of tourist satisfaction with restaurant services : A segment-based approach. Journal of Vacation Marketing 9: 52-68.
|
2 |
Park YR (2001) A study on the analysis of satisfaction in service qualities of Korean restaurants. J Foodservice Management Society of Korea 4: 53-71.
|
3 |
Seo SH, Ryu KM (2009) Chinese customers' perception of Korean foods and satisfaction and revisit intentions to Korean cuisine restaurants : A focus on visiting experience and frequency of visits. Korean J Food Culture 24: 126-136.
과학기술학회마을
|
4 |
Shoemaker S (1998) A strategic approach to segmentation in university foodservice. Journal of Restaurant and Foodservice Management 3: 3-35.
DOI
ScienceOn
|
5 |
Stevens P, Knuston B, Patton M (1995) DINESERV : A tool for measuring service quality in restaurant. Cornell Hotel Restaurant Administration Quarterly 36: 56-60.
|
6 |
Lee GR, Yoo YJ, Park GS (2005) A study of the effect of environmental characteristics on overall service quality, and repurchase intentions in Korean foodservice firms. Korean J Food Culture 20: 661-667.
과학기술학회마을
|
7 |
Lee SM, Chung HY (2009) A study on revisiting, satisfaction and Korean restaurant selection of foreigners living in the Korea. J Foodservice Management Society of Korea 12: 293-313.
|
8 |
Min KH (2007) A study on the effects of service quality in customers satisfaction and revisits to foodservice businesses : Focused in Jeonju area. Korean J Food Cookery Sci 23: 677-684.
과학기술학회마을
|
9 |
Min KH (2008) A study on the effects of service quality on customer satisfaction, revisiting intention, and word-of-mouth communication regarding Korean hotel restaurants. Korean J Food Cookery Sci 24: 780-787.
과학기술학회마을
|
10 |
Min KH (2009) A study on cultivating Korean chefs for the globalization of Korean foods. Korean J Food Cookery Sci 25: 506-512.
과학기술학회마을
|
11 |
Nunnally JC (1978) psychometric theory. McGraw-Hill. NY. USA.
|
12 |
Parasuraman A, Berry LL, Zeithaml VA (1988) SERVQUAL : A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing 64: 12-40.
|
13 |
Kim TH, Lee MS, Choi DJ (2004b) Measuring service quality of Korean restaurants using the DINESERV scale. J Food Foodservice Management Society of Korea 7: 7-25.
|
14 |
Kim WG, Ng CYN, Kim YS (2009b) Influence of institutional DINESERV on customer satisfaction, return intention and word-of-mouth. International Journal of Hospitality Management 28: 10-17.
DOI
ScienceOn
|
15 |
Kim MH (2005) Quality assessment of Korean restaurant cuisine. J Foodservice Management Society of Korea 8: 173-192.
|
16 |
Kivela J, Inbakaran R, Reece J (1999) Consumer research in the restaurant environment, part 1 : A conceptual model of dining satisfaction and return patronage. International Journal of Contemporary Hospitality Management 11: 205-222.
DOI
ScienceOn
|
17 |
Lee BK, Jeong WC, Ahn BY (2006) The relationship among food consumption-related service quality, perceived value, satisfaction, and behavioral intentions : Chicken spare rib and Mak Guksu of Cheonchun. The Tourism Journal 30: 257-276.
|
18 |
Kim GJ, Lee BS (2009) A study on the formation of customer satisfaction, revisit intention and word-of-mouth for the Korean restaurants in Jeonju city using DINESERV. The Korean J Culinary Research 15: 322-337.
과학기술학회마을
|
19 |
Kim SJ, Sin JY, Kim EH (2004a) The impact of service quality on customer satisfaction in food service industry : Focusing the Korean restaurants. J Foodservice Management Society of Korea 7: 67-82.
|
20 |
Kim MH, Kim JW, Park SB, Hing GJ (2009a) Relationshipmaking factors in franchised Korean restaurants. Korean J Food Culture 24: 413-418.
과학기술학회마을
|
21 |
Han KS (2002) Customer satisfaction analysis for Korean franchise restaurants. J Foodservice Management Society of Korea 5: 199-211.
|
22 |
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 J Hospitality Administration 16: 185-200.
|
23 |
Cho HS (2009) Strategies for globalization of Korean food as tourism products. 문명연지 9: 37-58.
|
24 |
Jung HS, Song MK, Lee SL, Kang OG, Yoon HH (2009) A study on the effects of perceived service quality in Korean food restaurant upon customer satisfaction and behavioral intention: Focused on the mediating roles of trust. Korean J Food Cookery Sci 25: 545-556.
과학기술학회마을
|
25 |
Kang JH, Kim JE (2009) A survey of the perception of the superior factors to of Korean traditional foods by college students with food related majors. Korean J Food Culture 24: 155-163.
과학기술학회마을
|
26 |
농수산물유통공사(2009) 농수산물수출입뉴스1043호(4월10일자) 1면.
|
27 |
Cronin Jr. JJ, Taylor S (1992) Measuring service quality : A re-examination and extension. J Marketing 56: 55-68.
|
28 |
Cho SH, Chae SS, Kim KS, Back YC, Choi SW (2008) A study on the service choice attribute of Korean restaurants. The Korean J Culinary Research 14: 188-202.
과학기술학회마을
|
29 |
Choe JS, Park HS (2009) A case study on storytelling application of native local foods. Korean J Food Culture 24: 137-145.
과학기술학회마을
|
30 |
Chun BG, Choi SK (2002) The study of service quality perception determinants on Korean restaurants : Focus on Gyeongju. J Foodservice Management Society of Korea 5: 127-142.
|