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http://dx.doi.org/10.7318/KJFC.2006.21.6.623

Measuring the Effects of Employee's Foodservice Quality, Value, and Satisfaction on Tourist Behavioural Intention  

Kang, Jong-Heon (Dept. of Cooking Science, Sunchon National University)
Go, Beom-Seok (Dept. of Hotel Culinary Arts & Beverage, Daegu health College)
Publication Information
Journal of the Korean Society of Food Culture / v.21, no.6, 2006 , pp. 623-628 More about this Journal
Keywords
foodservice quality; value; satisfaction; behavioural intention; structural equation model; causal effect;
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