1 |
Lee IS. 2018. Processing of Information in the Multi-Channel Environment of Finishing Restaurant Consumers A Study on the Influence Relationship between Visiting Intentions: ElM Perspective. a doctoral dissertation at Kyung Hee University. pp46-48.
|
2 |
Min JS, Lee IO, Kim TH. 2019. The quality of service at Michelin Guide Restaurant Effects of Perceived Value, Customer Satisfaction, and Behavioral Intention: Chef Reputation and Consumption Let's focus on the moderating effect of knowledge. Journal of the Korean Cooking Society, 25(5):13-25.
|
3 |
Park MH. 2018. Feeding Restaurant Service Quality Affects Customer Emotions and Preferences
|
4 |
Seo YE, Yu EJ, Ahn JY. 2013b. A qualitative study on the experiences of congregate meal services from the low-income elderly. Journal of the korean dietetct association. 19(3):298-308.
DOI
|
5 |
Kim HY. 2015. Self-monitoring of eating out situations Self-monitoring of eating out situations Self-monitoring of eating out situations and the degree of information A Study on the Difference in Importance of Restaurant Choice Properties, a PhD thesis at Kyung Hee University. pp38-42.
|
6 |
Seo JW. 2016. focusing on the effect of personal involvement in food on food satisfaction and the mediating effect of food storytelling. Tourism Res. J., 30(8):17-30.
|
7 |
AT. 2017. https://www.at.or.kr/home/apko000000/index.action, [cited 2022 May 13]
|
8 |
Food Eating Out Economy. 2015. The food service market grew at a CAGR of 6%. Higher than Japan, USA. Retrieved from: http://www.foodbank.co.kr/news/articleView.html?idxno=45942. [cited 2022 May 12]
|
9 |
Michelin Guide. 2017. https://guide.michelin.co.kr/ko/, [cited 2022 May 9]
|
10 |
Michelin Guide. 2022. https://guide.michelin.co.kr/ko/, [cited 2022 May 9]
|
11 |
Timothy A. J, Shinichiro W. 1993. "Another Look at the Job Satisfaction-Life Satisfaction Relationship", J. Psychology. p939.
|
12 |
Do HW. 2017. Analysis of Consumption Behavior of Domestic Fine dining Restaurant Users: Motivation, Benefits, and Losses for Use a doctoral dissertation at Kyunggi University, pp 15-16.
|
13 |
Jong JW. A Study on the Influence of Menu Selection Attributes and Design of Western Restaurants on the Customer Value and Customer Satisfaction. The Korean Journal of Culinary Research. 20(6):69-79.
|
14 |
Krei. 2017. a survey on the management of the restaurant industry Korea Institute of Rural Economics.
|
15 |
Lee JS, Choi SH. 2002. the relationship between negative word-of-mouth communication and purchasing behavior on the selection factors of the restaurant industry. Tourism and Leisure Research. 13(2):606-618.
|
16 |
P. Filliatrault, J. Ritchie. 1988. The impact of situational factorson the evaluation of hospitality services. J. Travel Res., 26(4):29-37.
DOI
|
17 |
Krei. 2021. https://www.krei.re.kr, [cited 2022 May 11]
|
18 |
Han JS, Kim NJ. 2021. An Analysis of Tourists Conflict Experience on Package Tourism Product: A Grounded Theory Approach. Journal of Tourism Sciences. 45(1):83-108.
DOI
|
19 |
Bea SK, Park WG, An W. 2017. A Study on the Activation Factors of Processed Foods Industry Exporting to China in Incheon Port's Hinterland. SCM journal of Korea. 17(1):53-66.
|
20 |
Bonnie J. knutson. 1988. Ten Laws of Customer Satisfaction. Cornell Hotel and Restaurant Administration Quarterly. 29(3):14-17.
DOI
|
21 |
John J. Schroeder. 1985. Restaurant Critics Respond: We're Doing Our Job. Cornell Hotel and Restaurant Administration Quarterly. 25(4):56-63.
DOI
|
22 |
Jo MN, Lee JH. 2021. A Phenomenological Study on the Experience Using of Restaurant Owners' Mobile Delivery Application. Journal of Tourism Sciences. 45(2):53-76.
DOI
|
23 |
Kwon SK. 2000. The Effects of Leader Behavior, Social Similarity, and Exchange Relations on teh Subordinate's Trust in Leader. Korea Business Review. 29(1):189-218.
|