1 |
Kim S, Lee MA, Kim EM, Lee SJ. 2004. The gap analysis of recognition and preference for Korean traditional foods and restaurants between foreign visitors and foreign residents. Korean J Food Cookery Sci 20: 619-629.
과학기술학회마을
|
2 |
Bai YH, Jinlin Z. 2003. Marketing strategy for Korean restaurants in Florida: through view of customers' preference, recognition and satisfaction. Foodservice Management Research 6: 85-100.
|
3 |
Youn NM, Lee SH, Yoon YS. 2010. A comparative study on the recognition and attitude of Korean foods for Japanese and Chinese tourists in Korea. Foodservice Management Research 13: 149-168.
|
4 |
Kim KJ, Feng L, Kim DJ. 2009. An analysis on Koreanstyle restaurant selection attributes in China. Foodservice Management Research 12: 245-265.
|
5 |
Lee MA, Kim S. 2006. Analysis of foreign customers' evaluation of service performance for Korean traditional restaurants. Korean J Food Cookery Sci 23: 736-745.
과학기술학회마을
|
6 |
Jang S, Ha A, Silkes CA. 2009. Perceives attributes of Asian foods: from the perspective of the American customers. International J Hospitality Management 28: 63-70.
DOI
ScienceOn
|
7 |
Kim TH. 2011. Inbound Korean food globalization plan. Foodservice Management Society Fall Academic Symposium. p 45-55.
|
8 |
Jang JH, Seo SH. 2009. Foreigners' attitudes toward Korean foods and dining out behavior of Korean cuisine restaurants based on their nationality and involvement. Foodservice Management Research 12: 141-160.
|
9 |
Korean Statistical Information Service, Statistical Database 2010. Available from: http://kosis.kr/abroad/abroad_01List.jsp#jsClick.
|
10 |
Lim HJ, Lee IH, Suk WH, Lee J, Choue R. 2010. Evaluation of the globalization of Korean foods and Yak-sun among nationalities of foreigners living in Korea. Korean J Food Culture 25: 671-679.
과학기술학회마을
|
11 |
Kim SJ, Cho MH, Lee KH. 2010. A study on motives behind food choices of foreigners living in Korea. Korean J Food Culture 25: 141-149.
과학기술학회마을
|
12 |
Seo KH, Lee SB, Shin MJ. 2003. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Food Cookery Sci 19: 715-722.
과학기술학회마을
|
13 |
Green CG. 1993. Using customer survey data to develop marketing strategies in college/university foodservices. J College & University Foodservice 1: 39-51.
|
14 |
Lee JW. 2011. Open Korea wave era tourist 100 billion. Hankook Daily News. http://news.hankooki.com/ArticleView/ArticleViewSH.php?url=entv/201101/sp2011010306022996010.htm&cd=2204&ver=v002.
|
15 |
Kim KW. 2011. Foreigners residing in Korea has increased 2.5 times in the last five years. Hankyoreh Daily News. http://www.hani.co.kr/arti/economy/economy_general/481530.html.
|
16 |
Yi YJ. 2009. Service Marketing. 4th ed. Hakhyunsa, Paju, Korea. p 172-224.
|
17 |
Chun BG, Choi SK. 2002. The study of service quality perception determinants on Korean restaurants: focus on Gyeongju. Foodservice Management Research 5: 127-142.
|
18 |
Min KH. 2008. A study on the effects of service quality on customer satisfaction, revisiting intention, and worldof-mouth communication regarding Korean hotel restaurants. Korean J Food Cookery Sci 24: 780-787.
과학기술학회마을
|
19 |
Lee SJ, Chae IS. 2008. Expectation and satisfaction of foreign customers visiting Korean restaurants located in USA: analysis for food and service attributes through IPA analysis. Korean J Food Culture 23: 152-162.
과학기술학회마을
|
20 |
Kim SH. 2004. Korean menu preference and buying behaviors on the Japanese residents in Korea. Foodservice Management Research 7: 129-148.
|
21 |
Lee SM, Chung HY. 2009. A study on revisiting, satisfaction and Korean restaurant selection of foreigners living in the Korea. Foodservice Management Research 12: 293-313.
|