Dietitians' Customer Orientation at Contract Foodservice Management Company |
Shin, Seo-Young
(Hotel, Restaurant & Institutional Management, The Graduate School of Human Environmental Science, Yonsei University)
Kim, Hee-Yeon (Hotel, Restaurant & Institutional Management, The Graduate School of Human Environmental Science, Yonsei University) Choi, Mi-Kyung (Research Institute of Food & Nutritional Science, Yonsei University) Yang, Il-Sun (Hotel, Restaurant & Institutional Management, The Graduate School of Human Environmental Science, Yonsei University) |
1 | Nunally JC. 1978. Psychometric theory. 2nd ed. McGraw- Hill, New York |
2 | Yang IS, Park MK, Cha JA, Lee HY. 2004. The analysis on job satisfaction of personnel engaged in contract foodservice management company. Korean J Community Nutrition 9: 519-527 |
3 | Moon HK, Joung HJ, Cho JS. 1997. Relationships between characteristics of foodservice and job satisfaction of the Korean dietitian. Korean J Community Nutrition 2: 232- 245 |
4 | Donavan DT, Brown TJ, Mowen JC. 2004. Internal benefits of service-worker customer orientation: Job satisfaction, commitment, and organizational citizenship behaviors. J Marketing 68: 128-146 DOI ScienceOn |
5 | Kim HA, Yang IS, Yi BS, Park JY. 2004. A study of the client's importance perception on the factors affecting the foodservice management contract. J Korean Nutr 37: 406- 414 |
6 | Han JS, Kim EJ. 2005. The effect of internal marketing activities on job satisfaction, organizational commitment, and customer orientation. Korean J Hotel Administration 14: 191-213 |
7 | Yang IS, Park SY, Kim HA, Park MK, Shin SY, Lee HY. 2003. Strategic planning for the contract-managed hospital foodservice through QFD methodology. Korean J Community Nutrition 8: 744-754 |
8 | Yang IS, Park MK, Han KS, Chae IS, Park SH, Lee HY. 2004. Importance, support and application for contract foodservice management company's infra-system in the viewpoint of headquarters and branch office. Korean J Community Nutrition 9: 233-240 |
9 | Kim JS, Yang IS, Kim HA, Park MK, Park SY. 2003. A study on the status of contract managed hospital food services. J Korean Dietetic Association 9: 128-137 |
10 | Stevens P, Knuston B, Patton M. 1995. DINESERV: A tool for measuring service quality in restaurant. Cornell HRA Quarterly 36: 56-60 DOI |
11 | Won YS, Kim DT. 2003. A study on the effects of internal marketing activities on the customer orientation. Korean J Culture & Tourism 5: 147-169 과학기술학회마을 |
12 | Kim SH. 1997. Service quality in restaurant: Delivery & perception. PhD Dissertation. Yonsei University |
13 | Ku JH. 2001. The effect of the market orientation on the customer orientation and the financial output in the family restaurant: Focused on the operation of foreign brand family restaurant. Korean J Tourism Research 16: 187-204 |
14 | Ahn JS. 2004. A study on interpersonal relations trait and customer orientation of hotel employees. Tourism Management Research 8: 183-202 |
15 | Eum YR, Lyu ES. 2003. Human resource management on dietitians in contract-managed foodservice companies. J Korean Dietetic Assoc 9: 248-258 과학기술학회마을 |
16 | Park OJ, Park MK, Yang IS, Lee MJ. 2004. Exploratory case study for identifying detail attributes on the food taste & the menu in office foodservice of contract foodservice management company. J Korean Dietetic Assoc 10: 467-475 |
17 | Cronin JJ, Taylor SA. 1992. Measuring service quality: A reexamination and extension. J Marketing 56: 55-67 |
18 | Kim TH. 2001. Present status and prospect of contracted food service management of the inside and outside of the country. Nutrition and Dietetics 226: 16-26 |
19 | Knuston B, Stevens P, Patton M, Thompson C. 1992. Consumers' expectations for service quality in economy: Mid-price and luxury hotels. J Hospitality & Leisure Marketing 1: 27-43 |
20 | Yang IS, Kim HA, Lee YE, Park MK, Park SY. 2003. The development of a quality measurement tool for a contract-managed hospital foodservice. Korean J Community Nutrition 8: 319-326 과학기술학회마을 |
21 | Choi SC. 2001. Study on foodservice company's profit management through the diverse types of foodservice contract. J Hotel Management 10: 275-301 |
22 | Martin WB. 1986. Measuring and improvement of service quality. Cornell HRA Quarterly 27: 80-87 |
23 | Kim HY, Kim HJ. 2000. A study for the quality control of food served by contracted management in high school foodservice centre. J Food Hyg Safety 15: 304-314 과학기술학회마을 |
24 | Yang IS, Bae HM, Kim HA, Shin SY, Jo MN, Park SY, Cha JA, Yi BS. 2002. The comparative analysis of the present and expected level on meal-price and facilities investment cost perceived by foodservice managers of contract-managed high schools in Seoul. Korean J Food Culture 17: 578-583 과학기술학회마을 |
25 | Han KS, Yang IS, Kim DH. 2001. Development of customer satisfaction measurement scale for contracted food service management establishment. Korean J Tourism Research 24: 191-208 과학기술학회마을 |
26 | Yang IS, Park MK, Cha JA, Lee KT, Park SY. 2004. Identification of foodservice operation evaluation model's criteria items for certifying contract foodservice management company. Korean J Soc Food Cookery Sci 20: 247- 255 |
27 | Yang IS, Han KS. 2000. Menu quality analysis in university foodservice operated by contracted foodservice management company. Korean J Dietary Culture 15: 155-162 |
28 | Parasuraman A, Zeithaml VA, Berry LL. 1988. SERVQUAL: A multiple item scale for measuring consumer perceptions of service quality. J Retailing 64: 12-40 |