1 |
노형진(2003). SPSS/AMOS에 의한 사회조사분석. 형설출판사, p 274-283
|
2 |
이유재(2005). 서비스마케팅. 학현사. p 44
|
3 |
한국외식산업연감(2005). 한국음식업중앙회. p 294-302
|
4 |
Agarwal S & Teas RK(2001). Cross-national applicability of a perceived risk-value model. The Journal of Product and Brand Management 13(4/5): 242-256
DOI
ScienceOn
|
5 |
Anderson EW & Sulivan MW(1993). The antecedents and consequences of customer satisfaction for firms, Marketing Science 12(Spring): 125-143
DOI
ScienceOn
|
6 |
Cho KS, Im BS, Kim SE & Kim GW(2005). A survey on consumption behaviors of the fast-foods in university students. Journal of the Korean Society of Life-Science 14(2): 313-319
|
7 |
Laroche M, McDougall GHG, Bergeron J & Yang Z(2004). Exploring how intangibility affects perceived risk. Journal of Service Research May 6(4): 373-389
DOI
|
8 |
Lovelock C & Lauren Wright(2002). Principles of service marketing and management. Pearson Education International Inc. p 13
|
9 |
Lovelock C & Gummesson E(2004). Whither services marketing? In search of a new paradigm and fresh perspectives. Journal of Service Research Aug 7(1): 20-41
DOI
|
10 |
Mayer KJ, Bowen JT & Moulton MT(2003). A proposed model of the descriptors of service process. The Journal of Services Marketing, 17(6/7): 621-636
DOI
ScienceOn
|
11 |
Zeithaml VA, Bitner MJ & Gremler DD(2006). Service marketing. McGRAW. HILL 4th. pp 25
|
12 |
Tulin E(1998). An empirical analysis of umbrella branding. Journal of Research 35(August): 339-351
|
13 |
Stone RN & Gronhaug K(1993). Perceived risk : further considerations for the marketing discipline. European Journal of Marketing 27(3): 39-50
|
14 |
Snoj B, Korda AP & Mumel D(2004). The relationships among perceived quality, perceived risk and perceived product value. The Journal of Product and Brand Management 13(23): 156-167
DOI
ScienceOn
|
15 |
식품유통연감(2002). 식품저널편집부. 98-122/ 2004. p 100-105
|
16 |
Campbell MC & Goodstein RC(2001). The moderating effect of perceived risk on consumers' evaluations of product incongruity: preference for the norm. Journal of Consumer Research 28(3): 439-449
DOI
|
17 |
Williams JG(1999). The impact of employee performance cues on guest loyalty, perceived value and service quality. The Service Industries Journal July(19)3: 97-118
DOI
|
18 |
Kang JH & Yang SY(2004). Factor influencing on satisfaction of foodservice in family restaurant. Korean J Soc Food Cookery Sci 20(4): 371-379
|
19 |
Jo HY & Kim SA(2005). Korean youths' use of fastfood and family restaurants in different regions: a comparison among cities and rural towns. Journal of the Korean Society of Food Culture 20(1): 44-52
|