참고문헌
- Baek NK. 2003. Study on Consumer's importance and satisfaction about the evaluation criteria of Korean style rib's restaurant. Master degree thesis. Suwon University. Appendix
- Bark YB. 2005. Discriminating customers' frequent usage of western style restaurant using foodservice quality dimension. Korean Journal of Culinary Research, 9(1): 65-80
- Chae GH. 2002. A study on the standard creation of quality valuation of hotels service. Tourism Information Research, 12: 99-128
- Cho MS. 2005. Health and nutrition implications of food away from home -Current trends for marketing restaurants. Journal of the Korean Society of Food Culture, 20(6): 767-776
- Cho YB, Park JH. 2005. A study of evaluation for service quality of Korean restaurant customers -The case of pork-belly specialty restaurant. Journal of the Korean Society of Food Culture, 20(5): 538-547
- Choi KH. 2005. Construct validity of dissatisfaction in restaurant service. Korea Convention Science Society, 10: 85-99
- Choi SC, Hong SH. 2006. Segmentation and attributes for ethnicfood restaurant market in Korea. The Korean Agricultural Policy Association, 33(1): 37-57
- Choi SY. 2005. Consumer attitudes and choices made in hotel restaurants over a five-day workweek: focused on domestic consumers at a hotel buffet restaurant in Seoul. Food Service Management, 8(3): 27-45
- Choi W, Lee KS. 2005. A study on choice attributes and purchasing behavior in the family restaurants. Hotel Resort Casino Research, 4(2): 351-364
- Ha IJ. 2005. A study of decision on sports event sponsorship of chain restaurants. Food Service Management, 8(1): 145-161
- Hyun BS, Yoon DS. 2005. The relation of customer quality, service quality and employee satisfaction in the family restaurant. Tourism Research, 20: 1-18
- Jeon KC, Jung JW, Park BG. 2005. The effect of selection attributes of Japanese restaurant customers on sales promotion, customer satisfaction, and customer loyalty. Foodservice Management Society of Korea, 8(3): 107-124
- Jin YH, Jun JH. 2005. A study on factor of dissatisfaction and complaint consumer in foodservice. Korean Journal of Culinary Research, 11(2): 1-19
- Kim CW, Kim KH. 2004. Study on the food selection by analysing the correlation of perception and consumptions frequency of foods. Korean J. Food Culture, 19(5): 524-531
- Kim DH, Beik GY. 2005. A study on the eating-out behavior of city wokers(I)- The relationship between general characteristics and eating-out behavior-. Korean J Food & Nutr, 18(3): 241-253
- Kim HA. 2005. Effect of the consumer-brand relationship quality on the brand loyalty in the fast food restaurant in Masan, Korea. J of Korea Food and Nutrition Science, 34(4): 489-495 https://doi.org/10.3746/jkfn.2005.34.4.489
- Kim HR, Jang MS. 2005. A study on the quality of Naengmyon broth -Sensory and microbiological properties by fermentation and addition of Dongchimi-. The Culinary Society of Korean Academe, 21(1): 1-11
- Kim SH, Kwon SM. 2005. The influences of the regret caused by non-using alliance card and coupon on consumers` behaviors in post-purchase stage. Hotel Management Research, 14(4): 235-256
- Kim SJ, Sin JY, Kim EH. 2004. The impact of service quality on customer satisfaction in food service industry Focusing the Korean restaurants. Food Service Management, 7(1): 67-82
- Ko BS, Park HJ. 2005. The study on the effect of service recovery justice in restaurant customer satisfaction and behavior intention. The Culinary Society of Korean Academe, 11(3): 103-120
- Ko JY, Yoo EY, Jung MR. 2006. Service encounter and customer satisfaction in the hotel restaurant. Korean Academic Society of Hospitality Administration Associate, 15(2): 105-123
- Korea national statistics office. 2006. 2005 Korean social indicators. http://www.nso.go.kr
- Lee SA. 2002. A study of customer perceived service quality of Korean traditional restaurants in Gyeongju. Master degree thesis. Kyungju University. Appendix
- Lee WK, Ahn S, Lee SB. 2005. A study on restaurant marketing strategy based on foreigners' hotel restaurant selection attributes. Hotel Management Research, 14(4): 137-156
- Lee YJ, Han GS. 2004. Case studies of Korean restaurant table coordination. Food Service Management, 7(1): 193-215
- Louie E. 2006. Korea's taste of summer is a long, cool slurp The New York Times, 2006 July 19: 5
- Ministry of Culture and Tourism. 2006. http://www.mct.go.kr/index.jsp
- Park KY, Park BG. 2005. The relationship between customer attitudes, social benefits, and customer loyalty in a membership restaurant. Foodservice Management Society of Korea, 8(2): 85-100
- Park YR. 2001. A study on the correlative analysis of the price and value for customer satisfaction of korean restaurants. Tourism Management Research, 13: 81-94
- Park YS, Ryu KS, Kim TH. 2006. A study on influence of preference for restaurant interior design style on customers' internal response and behavior. Hotel Management Research, 15(2): 241-263
- Seo WS, Baek JA. 2006. A study on the differences in lifestyle concepts of customer's purchase attitude: Brand preference of family restaurant customers. Tourism, Leisure Research, 18(1): 161-178
- Song HB, Park SH. 2005. The effect of internal marketing on the attitude of internal customers in the foodservice industry. Tourism Research, 29(3): 357-379
- Yoo YJ. 2005. An exploratory study on the relationships among employees Service orientation, job attitudes and service performance in family restaurants. Korean Academic Society of Hospitality Administration Associate, 14(2): 315-333