1 |
Stevens P, Knutson B & Patton M (1995). DINESERV: A tool for measuring service quality in restaurants. Cornell Hotel and Restaurant Administration Quarterly April: 56-60.
|
2 |
Rust RT & Oliver RL (1994). "Service quality: insights and managerial implications from the frontier", in Rust RT & Oliver RL (Eds), Service Quality: New Directions in Theory and Practice, Sage Publications, Thousand Oaks, CA, pp. 1-19.
|
3 |
Teas RK (1993). Expectations, performance evaluation, and consumers' perceptions of quality. Journal of Marketing 57(October): 18-34.
DOI
ScienceOn
|
4 |
Yoon TH (2007). The relationships among life style and selection attributes, customer's satisfaction: Focused on Japanese chain restaurant. Journal of Foodservice Management 9(3): 233-252.
|
5 |
Korea Foodservice Industry Association (2013). Foodservice industry trend. from http://www.ekra.or.kr/
|
6 |
Lee HS & Lim JH (2009). SPSS 14.0 Manual. Seoul. Bobmunsa: 50-72.
|
7 |
Lee JH & Kim HS (2013). The effect of college students' confidence in nutrition knowledge on health related behavioral intentions: The moderating effect of gender. The Korean Journal of Culinary Research 19(4): 136-146.
|
8 |
Ministry of Agriculture, Food and Rural Affairs (2014). 2013 Korean Restaurant Brief from http://ebook.mafra.go.kr/20140303_091601
|
9 |
Lim HS & Ko KS (2006). A Study of Importance-Performance for Destination Attractiveness Attributes - The Case of Okinawa in Japan. Korean. Journal of Tourism Research 21(1): 177-190.
|
10 |
Martilla AJ & James JC (1977). Importance-Performance Analysis. Journal of Marketing 41(1): 77-79.
DOI
ScienceOn
|
11 |
Oh H (2001) The effect of brand class, brand awareness, and price on customer value and behavioral intentions. Journal of Hospitality and Tourism Research 24(2): 136-162.
|
12 |
Oliver L (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal or Marketing Research 17: 460-469.
DOI
ScienceOn
|
13 |
Parasuraman A, Zeithaml, VA & Berry L (1985). A conceptual model of service quality and its implication for future research. Journal of Marketing 49(Fall): 41-50.
|
14 |
Parasuraman A, Zeithaml VA & Berry L (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of retailing 64(1): 12-40.
|
15 |
Parasuraman A, Zeithaml VA & Berry L (1994). Reassessment of expectations as a comparison standard in measuring service quality: Implications for further research. Journal of Marketing 58(January): 111-124.
DOI
ScienceOn
|
16 |
Park HW (2005). A study on Airline employees' perceiving gap between importance and performance of a training program. Journal of Hotel Resort 9(2): 145-157.
|
17 |
Song CR (1995). Study of Japanese restaurant menu - Focused on five star hotel restaurant in Seoul. The Korea Academic Society of Culinary 1: 139-163.
|
18 |
Chen FY & Chang YH (2005). Examining airline service quality from a process perspective. Journal of Air Transport Management 11(2): 79-87.
DOI
ScienceOn
|
19 |
Cronin JJ & Taylor SA (1992). Measuring service quality: a reexamination and extension. Journal of Marketing 56(3): 55-68.
|
20 |
Cronin JJ & Taylor SA (1994). SERVPERF versus SERVQUAL: reconciling performance- based and perceptions-minus-expectations measurement of service quality. The Journal of Marketing 58: 125-131.
|
21 |
Heo J & Han KS (2005). An analysis on the illumination of Japanese restaurant kitchens in hotels. Journal of Tourism Science 28(4): 127-147.
|
22 |
Jang DS, So JG, Im SB, (2001). A study of critical success factors for creation of Japanese restaurant business. The Korea Service Management Society, 1, 161-186.
|
23 |
Jang DS, Ahn HJ & Kim MS (2008). A study on development measurement items of luxurious Japanese restaurants' service quality in Korea. Journal of the Korea Service Management Society 9(4): 257-279.
DOI
|
24 |
Jeon KC, Jung JW & Park BG (2005). The effect of selection attributes of Japanese restaurant customers on sales promotion, customer satisfaction, and customer loyalty. Journal of Foodservice Management 8(3): 107-124.
|
25 |
Kim GY (2012). Trends and major evaluation factors in foodservice industry. from http://www.nicerating.kr/
|
26 |
Kim JG & Lee YJ (2012). Influence of Japanese restaurants' LOHAS image factors on customers' menu selection and satisfaction. The Korean Journal of Culinary Research 18(4): 166-182.
|
27 |
Kim KJ (2012). Scale development for measuring service quality in restaurants. Korean Journal of Tourism Research, 27(5), 1-22.
|
28 |
Kim SH, Kim YI & Oh JK (2012). Market segmentation based on the motivation of marine tourism and the effect of marine tour activities on tour satisfaction and image -Focused on Busan area. Korean Journal of Tourism Research 27(1): 17-36.
|
29 |
Kim SS, Lim JM & Lee HR (2001). Evaluation of an international conference using Importance-Performance Analysis: A case of ISR2001. Korean Journal of Tourism Research 16(2): 257-274.
|
30 |
Ahn YS, Park KY & Kim HS (2011). A study on the physical environmental factors of Japanese restaurants in the food service industry. The Korea Journal of Tourism and Hospitality Research 25(5): 385-400.
|
31 |
Chae BS, Cho CB & Choi W (2007). A study on the menu management and image of a Japanese restaurant effect on the customers' satisfaction and repurchase intention. Journal of Foodservice Management 10(4): 253-273.
|
32 |
Choi WY, Lee YS & Choi WG (2002). A study on the customer evaluation of service quality at Japanese restaurants. Korean Journal of Culinary Research 8(3): 91-106.
|