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      일식레스토랑 메뉴품질에 대한 중요도와 만족도에 관한 연구 = A Study on the Importance and Satisfaction for the Menu Quality of Japanese Restaurant

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      https://www.riss.kr/link?id=A358683

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      참고문헌 (Reference)

      1 Ahn HJ, "This is a Japan" YeoPaek Media Publishing company 2004

      2 Yun SK, "The food culture of marriage ceremony" 12 (12): 227-244, 1997

      3 Kim SB, "The comparison of food culture between Korea and Japan through korean communication facilities and Japanese envoys Agasang Subaesang Kwaban of the Choson dynasty through the dinner party in Thusima Island" 14 (14): 115-129, 1999

      4 Kim CH, "Study on the dietary culture of confucism - Sauge - Zeuhn rites in Korea" 12 (12): 155-172, 1997

      5 Park GY, "Research on preference of set menu of Japanese restaurant in hotels -based on four tourist hotels around Gwangju and southern Jeonla Province-" Kyonggi University Master?s Degree 2003

      6 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000

      7 William R, "Market segmentation finding the heart of your restaurant market" 89-96, 1986

      8 Cadott ER, "Key factor in satisfaction" 45-56, 1988

      9 Martilla JJ, "Importance Analysis" 41 (41): 13-17, 1997

      10 Kim GY, "Hotel Kitchen Management Introduction" Baeksan Publishing Company 2002

      1 Ahn HJ, "This is a Japan" YeoPaek Media Publishing company 2004

      2 Yun SK, "The food culture of marriage ceremony" 12 (12): 227-244, 1997

      3 Kim SB, "The comparison of food culture between Korea and Japan through korean communication facilities and Japanese envoys Agasang Subaesang Kwaban of the Choson dynasty through the dinner party in Thusima Island" 14 (14): 115-129, 1999

      4 Kim CH, "Study on the dietary culture of confucism - Sauge - Zeuhn rites in Korea" 12 (12): 155-172, 1997

      5 Park GY, "Research on preference of set menu of Japanese restaurant in hotels -based on four tourist hotels around Gwangju and southern Jeonla Province-" Kyonggi University Master?s Degree 2003

      6 Jang MJ, "Recognition and preference to Korean traditional food of foreign visitors in Korean" 15 (15): 215-223, 2000

      7 William R, "Market segmentation finding the heart of your restaurant market" 89-96, 1986

      8 Cadott ER, "Key factor in satisfaction" 45-56, 1988

      9 Martilla JJ, "Importance Analysis" 41 (41): 13-17, 1997

      10 Kim GY, "Hotel Kitchen Management Introduction" Baeksan Publishing Company 2002

      11 Hammitt EA, "Going beyond importance performance analysis to analyze the observance-influence of park impact and recreation Administration" 14 (14): 45-62, 1996

      12 Lee AJ, "Effect of the service quality of food service industry on customer satisfaction" 12 (12): 191-213, 2003

      13 Hong CH, "Easy Japanese Cuisine" Daewang Publishing company 2002

      14 Kim SH, "Differences between family restaurant visitor expectations of and satisfactions with service quality Jounal of Tourism Sciences" 22 (22): 78-97, 1998

      15 Cho MS, "Customers? menu selection behavior and restaurateurs? menu planning at hotels" Hanyang University Doctor?s Degree 1995

      16 Park BH, "Basic Japanese Cuisine, Hyungseul Publishing company," Hyungseul Publishing company 2003

      17 Kang YW, "A verification study on menu satisfaction of hotel restaurant customers Kyung Hee University Graduate School" 1999

      18 Kim HS, "A study on the trend of researches in food and culture from 1990 to 2003" 19 (19): 295-312, 2004

      19 Jeon KC, "A study on the tourist hotels setting goals and controlling on portion standardization on Japanese rstaurants-based on the five-star hotels in Seoul-" Kyunggi University Master?s Degree 2001

      20 Kim BS, "A study on the preference about Japanese food -based on metropolitan area-" KyungHee University Master?s Degree 2003

      21 Kim KY, "A study on the menu composition factors for management activation of hotel & restaurant" 3 (3): 5-21, 2000

      22 Song CR, "A study on the improvement of menu of Japanese restaurant in tourism hotels" KyungHee University Master?s Degree 1996

      23 Han JS, "A study on the dietary behavior and image and preference of Japanese foods of university students in Daegu and Kyungbuk area" 14 (14): 1-10, 2004

      24 im SJ, "A study on the customer?s evaluation factors of the korean restaurant menus in hotels" Kyunggi University Master?s Degree 1999

      25 So JK, "A study of critical success factors for creation of Japanese restaurant business" KyongGi University Master?s Degree 2000

      26 A, "A conceptual model of service quality and its implication for future research Journal of Marketing" 41-50, 1985

      27 Go GH, "A comparative study on the dietary culture consciousness and their consumption attitude of traditional foods between korean and Japanese women" 18 (18): 333-345, 2003

      28 Oliver RL, "A cognitive model of the antecedents and consequences of satisfaction decisions Journal of Marketing Research" 46-49, 1980

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가 재인증평가 신청대상 (재인증)
      2020-01-01 등재 등재학술지 유지 (재인증) KCI등재
      2017-01-01 등재 등재학술지 유지 (계속평가) KCI등재
      2014-12-16 학술지명변경 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture KCI등재
      2013-01-01 등재 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 등재 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 등재 등재후보 1차 FAIL (등재후보1차) KCI등재후보
      2002-01-01 등재 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2000-07-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.8 0.8 0.87
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.89 1.461 0.11
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