1 |
Yang IS, Lee YE, Kim DH. 1998. Measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices. Korean J Dietary Culture 13: 423-430
과학기술학회마을
|
2 |
Lewis TCY, Heung VCS. 1998. University food service in Hong Kong: A study of consumer's expectations and satisfaction levels. J Col & Univ Food Service 3: 3-11
DOI
|
3 |
Park SJ, Kim JA, Lee SY. 2004. A study on attitude and satisfaction of service quality in university foodservices. J East Asian Soc Dietary Life 14: 83-91
|
4 |
Lee KO, Kang IH. 2004. Effect of hotel service quality on guest satisfaction, revisit and recommendation intention: The case study of Gyongju G Hotel. Research of Hotel Management 13: 17-35
|
5 |
Joung KH. 2004. The effect of family restaurant's service quality on customer satisfaction and revisit intention. Korean J Culinary Research 10: 84-95
|
6 |
Shin JY, Yu DS, Lee SH, Park SH. 2005. A study in the effect of family restaurant brand and service quality on customer satisfaction and revisit. Research of Cultural Tourism 7: 243-265
|
7 |
Clarke RN, Shyavitz L. 1981. Marketing information and market research-valuable tools for manager. Health Care Management Review 6: 73-77
DOI
|
8 |
Yang IS, Yi BS, Kim HA, Kang JK. 2005. Analyzing the status and attributes affecting customers' participation on the events marketing in the contract-managed foodservice. J Foodservice Management 8: 105-126
|
9 |
Lee KA. 2004. Students' attitude and satisfaction towards university foodservices. Korean J Human Ecology 13: 1047-1053
과학기술학회마을
|
10 |
Han MJ, Yoon JY, Kim NY. 2004. Satisfaction of meal and service quality in university foodservice institution. Korean J Food & Cookery Science 20: 545-552
과학기술학회마을
|
11 |
Yang IS, Jang YJ, Kim SH, Kim DH. 1995. Assessing how the Yonsei university foodservice is perceived by the students: Towards an effective strategy formulation. Korean J Dietary Culture 10: 327-337
과학기술학회마을
|
12 |
Woo KJ, Han BJ, Rho JO. 2004. Quality assessment for performance in the university foodservice by students living in Incheon. J East Asian Soc Dietary Life 14: 294- 301
과학기술학회마을
|
13 |
Yang IS, Shin SY, Lee HY, Lee SJ, Chae IS. 2000. Constructing strategic management plan for university foodservice using conjoint analysis and multidimensional scaling. Korean J Dietary Culture 15: 51-58
|
14 |
Cho SH, Hong SY. 1998. Assessment of food service management in university food service. Korean J Soc Food Sci 14: 482-491
과학기술학회마을
|
15 |
Yang IS. 1995. Assessment of the consumer attitude and total quality foodservice management for effective and efficient university foodservice system. Report of the Yonsei Research Fund 1995
|
16 |
Elbushra OE, Mathews E. 1991. Student acceptance of meals served in university cafeteria. School Food Service Research Reveiw 15: 114-116
|
17 |
Jang BS. 2004. The effect of service quality of tour package to the overall satisfaction, revisit and the intention to recommend it. Convention Research 1: 119-136
|
18 |
Lee AJ, Park DH, Park JW. 2003. Effect of the service quality of foodservice industry on customer satisfaction, revisiting intention, and oral transmitting intention. Research of Hotel Management 12: 191-213
|
19 |
Weon CH. 1999. University residence hall foodservice in Korea: measuring customer perception levels towards service quality attributes. MS thesis. Yonsei University, Seoul. p 103-105
|
20 |
Lee HY, Chang SH, Yang IS. 2004. Development of quality assessment tool and application to customer-oriented hospital foodservice management. Korean J Nutrition 37: 329-338
|
21 |
Park MK. 2000. Using customer survey data to develop marketing strategies in faculty foodservice. MS thesis. Yonsei University, Seoul. p 126
|
22 |
Gil MJ. 2002. Measuring customers perception levels towards service quality attributes of Yanbian University of Science & Technology foodservice in China. MS thesis. Yonsei University, Seoul. p 62-64
|
23 |
Chae SI. 2005. Marketing research. 3rd ed. B & M Books, Seoul. p 200, 260
|
24 |
Lee HY. 2005. Identifying relative importance of foodservice attributes to design a new university foodservice operation. J Korean Soc Food Sci Nutr 34: 1028-1034
과학기술학회마을
DOI
ScienceOn
|
25 |
Lee KH. 2001. Research methodology in social science. Bobmunsa, Seoul. p 106, 312
|
26 |
Lee HY, Chang SH, Yang IS. 2004. Evaluation of foodservice quality in the viewpoint of personnel in hospital foodservice. J Korean Dietetic Assoc 10: 401-406
|
27 |
Kim HA, Yang IS, Heo EJ. 2005. A study on bradn awareness of contract foodservice management company in Incheon area. J Korean Dietetic Assoc 11: 299-308
|
28 |
Kim HS, Chung CE. 2001. A study on the eating our behavior of university students in Seoul. Korean J Dietary Culture 16: 147-157
|
29 |
Yi BS, Yang IS, Kim HA, Kang JK. 2004. Comparative analysis of participating factors on the events in the contract-managed foodservice in the perspectives of customers and foodservice managers. J Foodservice Management 9: 69-89
|
30 |
Chang HJ, Kwak TK. 1996. Customers and administrators' attitudes concerning operation format in university foodservices. J Korean Dietetic Assoc 2: 92-104
|
31 |
Park SW, Ha KH. 1998. Assessment of university food service by students in Daejeon area. Korean J Food & Nutr 11: 528-535
과학기술학회마을
|
32 |
Han KS. 2002. The performance measurement of business & industry and university foodservice operated by contracted foodservice management company. Korean J Dietary Culture 17: 252-259
과학기술학회마을
|
33 |
Jang YJ. 1995. Measuring attitude of Yonsei University students towards university foodservice: for an effective university foodservice management strategy. MS thesis. Yonsei University, Seoul. p 91-92
|
34 |
Yang IS, Kang HS, Weon CH. 2000. Customer perception levels towards service quality attributes of university residence hall foodservice by importance-performance analysis. Korean J Community Nutrition 5: 662-671
과학기술학회마을
|