A Study on the Importance and Satisfaction for the Menu Quality of Japanese Restaurant |
Lee, Yeon-Jung
(School of Tourism studies, Gyeongju University)
Jeong, Woo-Seok (Department of Hotel Tourism, Sunlin College) Kim, Hyen-Ryong (School of Tourism studies, Gyeongju University) Choi, Su-Keun (Dept. Food Technology & Food Service Industry, College of Natural Resources, Yeungnam University) |
1 |
A study on the customer's evaluation factors of the korean restaurant menus in hotels
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2 |
A cognitive model of the antecedents and consequences of satisfaction decisions
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3 |
A verification study on menu satisfaction of hotel restaurant customers
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4 |
Effect of the service quality of food service industry on customer satisfaction, revising intention and oral transmitting intention
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5 |
A study on the menu composition factors for management activation of hotel & restaurant
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6 |
Going beyond importance performance analysis to analyze the observance-influence of park impact and recreation Administration
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7 |
A conceptual model of service quality and its implication for future research
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8 |
A study on the dietary behavior and image and preference of Japanese foods of university students in Daegu and Kyungbuk area
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9 |
Research on preference of set menu of Japanese restaurant in hotels -based on four tourist hotels around Gwangju and southern Jeonla Province
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10 |
A study on the tourist hotels setting goals and controlling on portion standardization on Japanese rstaurants-based on the five-star hotels in Seoul
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11 |
A study on the improvement of menu of Japanese restaurant in tourism hotels
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12 |
Importance Analysis
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13 |
A study of critical success factors for creation of Japanese restaurant business
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14 |
Differences between family restaurant visitor expectations of and satisfactions with service quality
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15 |
Study on the dietary culture of confucism -Sauge - Zeuhn rites in Korea, China and Japan
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16 |
A comparative study on the dietary culture consciousness and their consumption attitude of traditional foods between korean and Japanese women
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17 |
Basic Japanese Cuisine
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18 |
Easy Japanese Cuisine
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19 |
The food culture of marriage ceremony
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20 |
The comparison of food culture between Korea and Japan through korean communication facilities and Japanese envoys, Agasang Subaesang Kwaban of the Choson dynasty through the dinner party in Thusima Island
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21 |
This is a Japan
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22 |
Hotel Kitchen Management Introduction
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23 |
Customers' menu selection behavior and restaurateurs' menu planning at hotels
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24 |
A study on the preference about Japanese food -based on metropolitan area
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25 |
Market segmentation finding the heart of your restaurant market
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26 |
Key factor in satisfaction
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27 |
A study on the trend of researches in food and culture from 1990 to 2003
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28 |
Recognition and preference to Korean traditional food of foreign visitors in Korean
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