1 |
Park YR. 2001. A Study on the Analysis of Satisfaction in service Qualities of Korean Restaurants. Journal of Foodservice Management, 4(2):53-71
|
2 |
Plummer, J. T. 1974. The Concept and Application of Life Style Segmentation. Journal of Marketing, 38:33-37
DOI
ScienceOn
|
3 |
Seo KH, Shin MJ. 2006. Importance and Satisfaction with the Service of Korean Restaurants for Japanese and Chinese Students in Korea. J East Asian Soc Dietary Life, 16(6):753- 762
과학기술학회마을
|
4 |
Seo SH, Ryu KM. 2009. Chinese Customers` Perception of Korean Foods and Satisfaction and Revisit Intentions to Korean Cuisine Restaurants -A Focus on Visiting Experience and Frequency of Visits-. Journal of the Korean Society of Dietary Culture, 24(2):126-136
과학기술학회마을
|
5 |
Sul HK, Lee SH, Jun JK. 2007. An Exploratory Study on Dietary Behavior in Lifestyle. Journal of Foodservice Management, 10(2):267-284
|
6 |
Won HY. 2008. The Effect of Congruity between Brand Personality and Self-image on the Customer's Attitude in the Foodservice Industry. Journal of Foodservice Management, 11(1):7-31
|
7 |
Yoon HR. 2005. The Study of Dinning-out Behavior and Preference on Korean Foods by Age Groups. Journal of the Korean Society of Dietary Culture, 20(5):608-614
과학기술학회마을
|
8 |
http://www.chosun.com 세계 5대 건강식품, 2006
|
9 |
http://www.health.com, World's Healthiest Foods, 3월호, 2006
|
10 |
Jung HS, Yoon HH. 2007, A Study on the Dining-out Consumption Pattern of Undergraduates by Food-related Lifestyle. Journal of Foodservice Management, 10(2):93-117
|
11 |
Kim H, Kwon SI. 1999. An Exploratory Study on the Internet Users' Lifestyle and Purchase Decision Making. Korean Managemet Review, 28(2):353-371
|
12 |
Lee MA. 2008. Global Strategy of Korean Foods. Food Science and Industry, 41(4):2-15
과학기술학회마을
|
13 |
Kim JS. 2005. Universalizing Korean Food. KOREAN J. FOOD CULTURE, 20(5):499-507
과학기술학회마을
|
14 |
Kim MH. 2005. Quality Assessment of Korean Restaurant Cuisine. Journal of Foodservice Management, 8(2):173-192
|
15 |
Kim TH, Lee SH, Park HH. 2006. Analysis of Consumer pattern according to Dining-Out Orientation. Korea Journal of Tourism and Hospitality Research, 20(3):313-323
|
16 |
Lee HJ. 2004. A Study on the Customers' Favorite Cause for Korean Restaurants in a Hotel. Korean Journal of Culinary Research. 10(3):119-134
|
17 |
Lee HS, Ann KH, Ha YW. 2006. Consumer Behavior, Bobmunsa. p 333
|
18 |
Lee YJ, Lee SB. 2008. Influences of Globalization Strategy Factors of Korean Food on Country Image. Attitudes toward Korea and Product Buying Intention of Chinese and Japanese Consumers. Journal of Hotel Management, 17(3):117-135
|
19 |
Na JK. 2007. A Study on Globalization of Korean Restaurants. Journal of Foodservice Management. 10(2):155-179
|
20 |
Park KY. 2008. A Study on Purchasing Behavior of Buffet Restaurant Customers Based on Life Style. Journal of Hotel Management, 17(6):81-99
|
21 |
Chun WB, Park IK. 2001. Research on the Selection Attribute of the hotel Restaurant Depending on the Life-Style Pattern. Korea Journal of Tourism and Hospitality Research, 16(1):187-200
|
22 |
Bang MK. 2009. Korea Food Globalization. Food Industry and Nutrition, 14(1):1-11
|
23 |
Chun BG, Choi SK. 2002. The Study of Service Quality Perception Determinants on Korean Restaurants. Journal of Foodservice Management, 5(3):127-142
|
24 |
Chun HK, Kim YS, Kim HR. 2009. R&D PLan for Agrifood and Korean Food Globalization in RDA. Food Industry and Nutrition, 14(1):12-20
|
25 |
Hong HO, Lee JS. 2006. Survey on Korean Food Preference of College Students in Seoul-Focused on the Staple Food and Snack-. The Korean Journal of Nutrition, 39(7):699-706
과학기술학회마을
|
26 |
Jeon IS, Lee JS, Rho MK. 2007. A study on the Service Quality and Service Value of Korean Restaurants on the foreign Customer Response. Journal of Hotel Management, 16(4):185-200
|
27 |
Jung HO. 2006. Study on Developing Korean Food Brands. Korean Studies, 8:161-191
|