1 |
Bitner MJ, Hubbert AR. 1994. Encounter Satisfaction Versus Overall Satisfaction Versus Auality. pp. 72-84. New York. Sage Publication, Inc.
|
2 |
Christopher M, Payne A, Ballantyne D. 1991. Relationship Marketing Bringing Quality, Customer Service and Marketing Together. Oxford. Butterworth-Heinemann Publication, Inc.
|
3 |
Clay JM, Emenheiser DA, Bruce AR. 1995. Healthful menu offering in restaurants: A survey of major US chain. J Food Service System 8:91-101
|
4 |
Kim JH. 2013. A study on the importance and performance for factors that diners use to select restaurants. Korean J Tourism Res 28:173-188
|
5 |
Jun SM, Kwon SH, Park HK, Kim SH, Kwon KI, Jung HR. 2009. Consumers' use and demand of restaurant foods nutrition labeling. J Consumer Studies 20:279-306
|
6 |
Kim JG, Kim JM, Chang SH. 2003. Research on the recognition of the ritual ceremony. J East Asian Soc. Dietary Life 13:145-154
과학기술학회마을
|
7 |
Kim JH. 2009. The customer awareness and necessity about nutrition labeling system implementation of the menu: Family restaurant. MS Thesis, Woosong Uni. Deajun. Korea
|
8 |
Kim MA. 1993. Use of microwave range and oven, and change on dietary type. Korea J Soc Food Sci 9:1-6
과학기술학회마을
|
9 |
Ko SH. 2013. A survey on customer's importance-performance of service qualities when using an cafeteria and outside restaurant in some company cafeteria. Korea J Food Cookery Sci 29:75-78
과학기술학회마을
DOI
|
10 |
Ko YS. 2012. A study on the purchasing characteristics of side dishes on the market through IPA. MS Thesis, Sookmyung Women's Uni. Seoul. Korea
|
11 |
Kotler P, Armstrong G. 1998. Marketing: An Introduction (2nd ed). New York. Prentice-Hall. p.389
|
12 |
Kwon DK. 2011. The study on the plan of improving the service quality in the food industry by the IPA matrix. Korean J Tourism Res 26:1-31
|
13 |
Kwon KI, Yoon SW, Kim SJ, Kang HN, Kim HN, Kim JY, Kim SY, Kim KL, Lee JH, Jung SM, Ock SW, Lee EJ, Kim JW, Kim MC, Park HK. 2010. A survey on customers' perceptions of nutrition labeling for processed food and restaurant meal. Korean J Nutr 43:181-188
DOI
|
14 |
Lee MR. 2007. Research for communication of the packaging design for the consuming demand. J Package Design Research Package Design Institute of Korea 21:39-64
|
15 |
Lee NY. 2010. Preferences on take-out food for the establishment of small capital businesses. MS Thesis, Sookmyung Women's Uni. Seoul. Korea
|
16 |
Kye SH, Yoon SI, Kwak TK. 1988. Assessment of the working environment, production and transportation practices for the packaged meal (Dosirak) manufacturing establishments in Seoul city and Kyungki-do province. J Dietary Culture 3: 117-129
|
17 |
Lee HY. 2010. A study on how perceived product quality influences behavioral intentions and customer value: Focusing on family restaurants and fastfood stores. MS Theses, Kyung Hee Uni. Seoul. Korea
|
18 |
Lee JS, Park MJ. 2005. The relationship among service scape, emotional response and behavior intention in hotel restaurant. J Service Management 6:105-128
|
19 |
Lee YE, Yoo JY, Ju H. 2007. An analysis on the customers' satisfaction with the take-out service of restaurants. J of Human Ecology 11:133-142
|
20 |
Mo SM. 1986. The development of food industry impact of the National Nutrition and Dietary. Korean J Nutr 19:120
|
21 |
Mo SM. 1994. Korea's development dining culture. Korean J Dietary Culture 9:181-188
|
22 |
Oliver RL. 1986. A cognitive model of the antecedent and consequences of the satisfaction decision. J Marketing Res 17:46-49
|
23 |
Pack HW, Koh HY, Kang HS, Shin DH. 1987. Survey on the kitchen for production of convenient food (Dosirak) on Korea. Korean J Dietary Culture 2:163
|
24 |
Yoo JA, Jeong HS. 2011. Consumer awareness of nutrition labelling in restaurants according to level of health consciousness. Korean J Nutr 24:282-290
과학기술학회마을
DOI
|
25 |
http://www.foodservice.co.kr. Korean Foodservice Institute.co.lid. 2013.02.15
|
26 |
Ryu GM. 2010. A study on the influence of service quality on customer satisfaction in a lunch box of outside catering. MS Thesis, Kyonggi Uni. Seoul. Korea
|
27 |
Shim KS. 2012. Study on the difference in the brand equity and satisfaction according to the propensity to use alliance discount cards and card types. MS Thesis, Kyung Hee Uni. Seoul. Korea
|
28 |
Siniscalchi JM, Beale EK, Fortuna A. 2008. Using importanceperformance analysis to evaluate training. Performance Improvement 47:30-35
|
29 |
http://www.imaeil.com/sub_news/sub_news_view.php?news_id=43900&yy=2012. 2012.07,28
|
30 |
http://www.yorizorijob.co.kr/multy_board/jobboard_view.php?code=news&page=1&number=802&keyfield=&key=&PHPSESSID=1936e26d88196fb9ed77ccaac53e4d53. 2012.07.28
|