References
- Alegre J, Garau J. 2010. Tourist satisfaction and dissatisfaction. Ann Tour Res 37(1):52-73 https://doi.org/10.1016/j.annals.2009.07.001
- Chang HJ, Choi BR, Yi NY, Park BS, Kim HS. 2010. Preference and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Korean J Food Cook Sci 26(4):458-468
- Choen DH, Kim MJ. 2013. Influence of Japanese tourists' perceived service quality of Korean traditional restaurant on the relationship quality and behavioral intention. Korean J Foodservice Manag Soc 16(6):223-238
- Cho YB, Park JH. 2005. A study of evaluation for service quality of Korean restaurant customers - The case of pork-belly specialty restaurant. Korean J Food Culture 20(5):538-547
- Herzberg F. 1966. Work and the nature of man. World Pub. Co., Cleveland, OH, USA. pp 13-25
- Higher Education in Korea. 2015. 2014 international students in Korea Available from: http://www.academyinfo.go.kr/UIPISA/uipnh/unt/ipsrch/UntUntCprsSrchRdviewer.do?paramItemId=33&mSvyYr=2014&mSchlDivCd=02&mSchlEstabCd=99&mZoneCd=99&mFormClftCd=30. Accessed April 5, 2015
- Im HJ. 2010. Perceived quality of Korean restaurants influencing on satisfaction and behavioral intentions -From the perspectives of Asian tourists to Korea-. Korean J Culin Res 16(1):209-225
- Jeon IS, Lee JS, Rho MK. 2007. A study on the service quality and service value of Korean restaurants on the foreign customer response. Korean J Hosp Admin 16(5):185-200
- Jung HS, Yoon HH. 2011. A comprehensive study of customers' perceived service quality of Korean restaurants II: The effects of perceived service quality in Korean restaurants upon customer satisfaction -The moderating effect of foreigners and Koreans. J East Asian Soc Diet Life 2(1):88-97
- Kang BN, Moon SS. 2015. A study on customers desired service qualities in Korean restaurant service encounter using Kano model -Focused on the 13,000-20,000 won to spend customer-. J Foodservice Manag Soc Korea 18(4):109-130
- Kano N, Seraku N, Takahashi F, Tsuji S. 1984. Attractive quality and must-be quality, Hinshitsu. J Japanese Soc Qual Control 14(2):39-48
- Kim HS, Lyu ES. 2012. Importance and satisfaction with Korean food for foreigners living in Busan with regard to nationality. Korean J Food Cook Sci 28(2):89-96 https://doi.org/10.9724/kfcs.2012.28.2.089
- Kim JS, Kwak NS, Jung JW, Yoon SM, Lee SH, Park JE. Jung JW. 2012. Study on the food hygiene management in Korean restaurant in response to climate change. Korea Institute for Health and Social Affairs, Seoul, Korea. pp 15-59
- Kim TH, Lee MS, Choi DJ. 2004. Measuring service quality of Korean restaurants using in the DINESERV scale. J Foodservice Manag Soc Korea 7(3):7-25
- Kim TH, Kim YH, Kim EH. 2015. A study on classification of service quality elements in the Korean restaurant using the Kano model. J Foodservice Manag Soc Korea 18(4):23-46
- Korean Food Foundation. 2015. The globalization of Korean. Available from: http://www.hansik.org/kr/article.do?cmd=html&menu=PKR1010400&lang=kr. Accessed December 30, 2015
- Korea Tourism Organization. 2016. Monthly statistics of international visitor (2016. 1). Available from: http://kto.visitkorea.or.kr/kor/notice/data/statis/profit/board/view.kto?id=426258&isNotice=false&instanceId=294&rnum=1. Accessed January 20, 2016
- Lee BS. 2010. A study on applying the Kano model to DINESERV: Based on Korean-style restaurants in Hanok village, jeonju city. J Foodservice Manag Soc Korea 13(4):247-271
- Lee IS, Shin SJ, Shin WR, Yang YJ, Jung HS, Yoon HY. 2011. The effects of service quality in Korean restaurants upon customers' utilitarian value, hedonic value and satisfaction of foreigners living in Korea. J Foodservice Manag Soc Korea 14(1):259-278
- Lee KA, Lyu ES. 2012. Importance and satisfaction of human and physical evidence service in Korean restaurants for foreigners living in Busan according to nationality. J Korean Soc Food Sci Nutr 41(2):270-277 https://doi.org/10.3746/jkfn.2012.41.2.270
- Lee MA, Kim SA. 2006. Analysis of foreign customer's evaluation of service performance for Korean traditional restaurants. Korean J Food Cook Sci 22(5):736-745
- Lee SE, Seo MR, Jeong HS. 2014. Survey of preferences and choice in Korean cuisine of foreigners who are vegetarian. Korean J Food Cook Sci 30(5):579-587 https://doi.org/10.9724/kfcs.2014.30.5.579
- Lee SK. 2015. Analysing service attributes in local restaurant using the Kano's model. J Hosp Tour Stud 17(2):218-236
- Lee SM, Lee KP, Lui Y. 2013. Effects of Korean restaurant selection and service quality on customer satisfaction and loyalty of Chinese living in Korea. J Korea Contents Assoc 13(1):447-455 https://doi.org/10.5392/JKCA.2013.13.01.447
- Matzler K, Hinterhuver HH. 1998. How to make product development projects more successful by integrating Kano's model of customer satisfaction into quality faction development. Technovation 18(1):25-38 https://doi.org/10.1016/S0166-4972(97)00072-2
- Ministry of the Interior. 2015. Current status of foreigner residents in Korea. Available from: http://www.moi.go.kr/frt/bbs/type010/commonSelectBoardArticle.do?bbsId=BBSMSTR_000000000008&nttId=46311. Accessed December 30, 2015
- Seo KH, Lee SB, Shin MJ. 2003. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Soc Food Cook Sci 19(6):715-722
- 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 Diet Life 16(6):753-762
- Timko M. 1993. An experiment in continuous analysis. Cent Qual Manag J 2(4):17-20
- Yoo YJ, Choi YS, Cheon HS. 2009. Korean restaurant service expectations and customer satisfaction with Korean food among Chinese tourists. Korean J Food Culture 24(6):581-587
- Yoon HC, Lee SB. 2006. A study on the family restaurant customers' needs by kano model and potential customer satisfaction improvement index: based on female customers. Korean J Inst Ind Eng 32(2):153-162