1 |
Kim GC, Lee TJ(2009). A study on the importance and performance of the display of dining space for Hotel banquets. The Korean Journal of Culinary Research 15(2): 173-187.
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Kim KJ(2010). The development device of the local food industry: Focusing on local food CEOs in Daejeon ‧Chungnam province. The Korean Journal of Culinary Research 16(1): 78-91.
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3 |
Kim TY(2001). Planning issues and sustainable urban spatial structure in a university town: A case of Kyungsan. 28(0): 1-24.
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Lee SH, Kim SH, Kim YK(2012). A study in the effects on the quality attibutes of Korean restaurants menu on revisit intention: Centering on Korean students who are studing in Paris, France. The Korean Journal of Culinary Research 18(2): 34-50.
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5 |
Lee WS, Jung SG, Yoo JH, Kim KT(2007). Determination of weight on the intergrated indicators for assessing urban sustainability. J Korea Planners Association 42(2): 50-61.
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6 |
Lee YJ, Kim SC(2008). A study of consciousness of local food menus excavation and development in Gyeongju areas. Korean J Food Cookery Sci 24(4): 549-559.
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7 |
Lee YJ, Jeong WS, Kim HR, Choi SK(2005). A study on the importance and satisfaction for the menu quality of japanese restaurant. Korean J Food Culture 20(5): 621-626.
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8 |
Min KH(2009). A study on the types of local restaurant management and the Activation of food tourism. The Korean Journal of Culinary Research 15(1): 47-58.
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9 |
Oh JE, Han JY(2009). The influence of gap between importance and performance of factors affecting Korean food selection upon overall satisfaction of foreign tourists. Korea Tourism Research Association 23(3): 153-166.
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10 |
Park KH, Lee BS, Kim DS(2011). The effect of the selection attribute of local Jeonju-Bibimbop Restaurants on customer satisfaction and behavioral intention: Focused on Jeonju area. The korean Journal of Culinary Research 17(3): 47-64.
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11 |
Park KT(2011). A study on the perception and awareness of native local foods: Centering around Gimhae, Gyeongnam province. The Korean Journal of Culinary Research 17(2): 98-110.
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Shin SM, Joung KH(2008). A study on the Korean local foods for the construction of a traditional Korean food data integration system. Korea J Food & Nutrition 21(2): 227-242.
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Han GJ, Lim YS, Kim HR(2007). Resident survey evaluating the degree of value placed on traditional Korean foods in the Kyunggi and Kangwon areas of Korea. Korean J Food Cookery Sci 23(1): 124-139.
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14 |
Baek JO(2009). A study on the university students' attitude and importance of native local foods in Busan and Gyeongnam areas. The Korean Juurnal of Culinary Research 15(1): 137-148.
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15 |
Choe JS, Park HS, Park SP, Lee JY, Kang MS(2012). Development of evaluation indicators for industrialization of local cuisine. Korean J Food Culture 27(3): 233-239.
DOI
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16 |
Choi SK, Ha MO, Lee Yj, BYun GI(2006). A comparison of the importance and satisfaction for the popularization and merchandising of local foods in the Ulsan area. Korean J Food Cookery Sci. 22(3): 346-354.
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17 |
Jeong WS, Lee YJ, Bong JH(2006). A study on the satisfaction and preference on the menu of Japanese restaurant customers. Korean J Food Culture 21(3): 303-310.
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18 |
Kang HJ, Lee YJ(2008). A study on the importance, satisfaction, perception and intake frequency of fusion menu. The Korean Journal of Culinary Research 14(4): 134-149.
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19 |
Lee DW, Lee HR, Lee WO(2012). The Analysis of the segmentation by selection attribute and use motivation of local traditional food consumer. Journal of Foodservice Management Society of Korea 15(1): 49-71.
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20 |
Lee HW(2010). A study on satisfaction degree for menu quality of the regional cuisine in Ganrwon province. The Korean Journal of Culinary Research 16(5): 1-13
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21 |
Lee JJ, Chung YH(2008). A study on the measurement indicators and the practical models of the franchise system in the food service industry. Korea Hotel Resort Association 7(1): 133-153.
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22 |
Lee JP, Lee HS, Shin MJ(2007). Effect of menu quality offered by 5-star hotel buffet restaurant on customer's Revisit. The Tourism Sciences Society of Korea 26(0): 79-93.
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23 |
Baek JO(2009). A study on the university students attitude and importance of native local foods in Busan and Gyeongnam areas. The Korean Journal of Culinary Research 15(1): 137-148.
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24 |
Lee SH, Kim SH, Jung LH, Jung JW, Jeon KC, Kim HK(2010). Studies on commercialization of Korean native foods: Focused on Boseong area. The Korean Journal of Culinary Research 16(4): 43-52.
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Lee SH, Kim YK, Kim DS(2013). A study on development of native local food new products: Focused on the functional healthy soondae by using Pumpkin. Tourism Research 38(1): 189-211.
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