References
- Aaker DA (1991). Managing Brand Equity: Capitalizing on the Value of Brand Name. The Free Press, 150-151, New York.
- Aaker DA, Jacobson R (1994). The financial information content of perceived quality. Journal of Marketing Research 31(2):191-201. https://doi.org/10.2307/3152193
- Anderson EW, Sullivan MW (1993), The antecedents and consequences of customer satisfaction for firms. Marketing Science 12(2): 125-143. https://doi.org/10.1287/mksc.12.2.125
- Blackston M (1992). Building brand equity by managing the brand's relationship. Journal of Advertising Research 32(3):79-83.
- Borden N (1964). The concept of marketing mix. Journal of Advertising Research 4(2):387-394.
- Byun MS (2004). Retrospect and prospect on the state of marketing. Marketing 38(12):58-63.
- Choi YS(2007). A Study on the Effects on Influencing Revisit Intention and Composition of Brand Equity of the Foodservice Company Service Marketing Mix. Ph. D. Dissertation, Kyounggi University, 14-19, Kyounggi.
- Cronin JJ, Brady MK, Hult GTM (2000). Assessing the effects of quality, value and customer satisfaction on consumer behavioral intentions in service environments. Journal of Retailing 76(2):193-218. https://doi.org/10.1016/S0022-4359(00)00028-2
- Dawar N, Parker P (1994). Marketing universals: Consumers' use of brand name, price, physical appearance, and retailer reputation as signals of product quality. Journal of Marketing 58(2):81-95.
- Dick AS, Basu K (1994). Customer loyalty: Toward an integrated conceptual framework. Journal of the Academy of Marketing Science 22(2):99-113. https://doi.org/10.1177/0092070394222001
- Dorsch MJ, Swanson SR, Kelley SW (1998). The role of relationship quality in the stratification of vendors as perceived by customers. Journal of the Academy of Marketing Science 26(2):128-142. https://doi.org/10.1177/0092070398262004
- Fullerton G, Taylor S (2002). Mediating, interactive, and non-linear effects in service quality and satisfaction with services research. In Canadian Journal of Administrative Sciences 19(2):124-136.
- Grewal D, Krishnan R, Baker J, Borin N (1998). The effect of store name, bran name and price discounts on consumers' evaluations and purchase intentions. Journal of Retailing 74(3): 331-352. https://doi.org/10.1016/S0022-4359(99)80099-2
- Hellier PK, Geursen GM, Carr RA, Rickard JA (2003). Customer repurchase intention: A general structural equation model. European Journal of Marketing 37(11):1762-1800. https://doi.org/10.1108/03090560310495456
- Holbrook MB (1999). Consumer Value. A Framework for Analysis and Research. Routledge, 1-28, London.
- Hong JS (2009). Consumer Preference to Restaurant Space According to Sensitivity to the Physical Environment. Ph. D. Dissertation, Sejong University, 1-3, Seoul.
- Hyun SH, Park KS, Jeong C (2012). Structural relationships between chinese tourists' restaurant selection attributes, satisfaction, perceived value, and behavioral intentions in South Korea. Korea Academic Society of Tourism Management 27(3):431-452.
- Jayanti RK, Ghosh AK (1996). Service value determination: An integrative perspective. Journal of Hospitality and Leisure Marketing 34(4):5-25.
- Jeon HK (2008). A Study on the Structural Relations of Characteristics in Tourism Site, Tourists' Perceived Value, Satisfaction and Behavioral Intention. Ph. D. Dissertation, Keimyung University, 24-25, Daegu.
- Jeon HK (2013). The Effect of Physical Environment of the Korean Restaurants on Customer Satisfaction and Loyalty. Ph. D. Dissertation, Dong-Eui University, 2-3, Busan.
- Jin YH, Han IK (2012). The effect of cultural marketing on a corporate image and purchase intention in the foodservice industry. Korean Journal of Culinary Research 18(3):58-71.
- Kerin R (1992). Marketing's contribution to the strategy dialogue revisited. Journal of the Academy of Marketing Science 20(4):331-334. https://doi.org/10.1007/BF02725209
- Kim KH (2010). The Effects of Transaction-Specific's Components on Emotional Satisfaction and Behavioral Intention: Focused on the Korean-Food Chain Restaurant. Ph. D. Dissertation, Sejong University, 37-47, Seoul.
- Kim YJ (2005). A Study on Brand Personality and Brand Identification by Service Characteristic. Ph. D. Dissertation. Cheju National University, 16-30, Cheju.
- Lee HS, Hwang JS, Jeon HM, Lee SB (2010). The effect of the recognition of Korean culture in Korean restaurant on foreign residents in Korea. Korean Journal of Culinary Research 16(4):64-75.
- Lee JH (2010). The effect of an internal marketing strategy on the causes of conflicts in the foodservice industry. Korean Journal of Culinary Research 16(3):161-173.
- Lee MK, Park SY (1997). A study of effective advertising strategies on service features. Journal of advertising 36:109-126.
- Lee SG, Yoon YS (2007). Effect of perceived customer value on satisfaction & service loyalty in casual dining restaurants. The Tourism Sciences Society of Korea 31(5):51-73.
- Lee YJ, Ra SA (2002). An exploratory study on the difference between users vs. non. Korea Marketing Review 17(3):1-33.
- McCarthy PJ (1969). Pseudo-replication: Halfsamples. Review of the International. Statistical Institute 37(3):239-264. https://doi.org/10.2307/1402116
- Moon SS, Kang BN, Jeon JW (2010). A study on the effect of china consumer's restaurant selection attributes, customer satisfaction and customer loyalty: Focusing on Korea and China restaurants in China. Korean Journal of Culinary Research 16(5):79-91.
- Nguyen N, Leblanc G (1998). The mediating role of corporate image on customers' retention decisions: An investigation in financial services. International Journal of Bank Marketing 16(2): 52-65. https://doi.org/10.1108/02652329810206707
- Oliver RL (1997). Satisfaction: A Behavioral Perspective on the Consumer. McGraw-Hill, 66-318, New York.
- Oliver RL (1999). Whence consumer loyalty. Journal of Marketing Research 63(Special Issue):33-44.
- Park JH (2010). The effects of selection attributes of Korean restaurant on customer satisfaction and revisit intention in office workers. The korean Academic Association of Business Administration 2010(1):1-16.
- Park SK, Lee KC (2011). A study on the service quality of Korean restaurants of the hotel enterprise to satisfaction and effects of the revisit. International Forum of Northeast Asia Tourism 7(3):201-225.
- Peppers D, Rogers M, Dorf D (1999). Is your company ready for one-to-one marketing?. Harvard Business Review 77(1):151-160.
- Petrick JF (2002). Development of a multi-dimensional scale for measuring the perceived value of a service. Journal of Leisure Research 34(2):119-134. https://doi.org/10.1080/00222216.2002.11949965
- Pine BJ, Gilmore JH (1999). The Experience Economy. Harvard University Press, 11-12, Boston.
- Reichheld FF (1996). The Loyalty Effect: The Hidden Force Behind Growth, Profits, and Lasting Value. Harvard Business School Press, 67-98, Boston.
- Rust RT, Oliver RL (1994). Service Quality: Insights and Managerial Implications from the Frontier, in Service Quality: New Directions in Theory and Practice. CA: Sage Publications, 1-19, Thousand Oaks.
- Shimp TE (1997). Advertising, Promotion and Supplemental Aspects of Integrated Marketing Communication, Fort Worth, TX: Dryden Press, 347-356, Chicago.
- Simon CJ, Sullivan MW (1993). The measurement and determinants of brand equity: A financial approach. Marketing Science 12(4):28-52. https://doi.org/10.1287/mksc.12.1.28
- Woodruff BR (1997). Customer value: The next source for competitive advantage. Journal of the Academy of Marketing Science 25(2):139-153. https://doi.org/10.1007/BF02894350
- Yang BH (2011). The influence of relational benefits on telecommunication service satisfaction and loyalty: The moderating role of perceived switching costs. Korean Psychological Association 12(3):615-637.
- Zeithaml VA (2000). Service quality, profitability, and the economic worth of customers: What we know and what we need to learn. Journal of the Academy of Marketing Science 28(1):67-85. https://doi.org/10.1177/0092070300281007
- Zeithaml VA, Berry LL, Parasuraman A (1996). The behavioral consequences of service quality. Journal of Marketing 60(2):31-46.