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    참고문헌 (Reference)

    1 Sweeney J.C., "The role of perceived risk in the quality-value relationship: A study in a retail environment" 75 (75): 77-105, 1999

    2 Choi K.S., "The relationships among quality, value, satisfaction and behavioral intention in heal-th care provider choice: A South Korean Stu-dy" 57 (57): 913-921, 2004

    3 Zeithaml V.A., "The behavioral consequences of service qua-lity" 60 : 31-46, 1996

    4 Anderson E.W., "Strengthen-ing the satisfaction profit chain" 3 : 107-120, 2000

    5 Wang Y., "Service quality, custo-m-er satisfaction and behavior intentions" 4 (4): 50-60, 2002

    6 Zhou L., "Service quality and satis-faction in China's retail banking" 18 (18): 534-546, 2004

    7 Oliver R.L., "Response de-terminants in satisfaction judgements" 14 : 495-508, 1988

    8 Brady M.K., "Removing the contextual lens: A multinational, multi-setting comparison of service evaluation models" 81 (81): 215-230, 2005

    9 Chang T.Z., "Price, product information, and purchase intention" 22 : 16-27, 1994

    10 Babin B.J., "Modeling consumer satisfaction and word-of- mouth: Restaurant patronage in Korea" 19 (19): 133-139, 2005

    1 Sweeney J.C., "The role of perceived risk in the quality-value relationship: A study in a retail environment" 75 (75): 77-105, 1999

    2 Choi K.S., "The relationships among quality, value, satisfaction and behavioral intention in heal-th care provider choice: A South Korean Stu-dy" 57 (57): 913-921, 2004

    3 Zeithaml V.A., "The behavioral consequences of service qua-lity" 60 : 31-46, 1996

    4 Anderson E.W., "Strengthen-ing the satisfaction profit chain" 3 : 107-120, 2000

    5 Wang Y., "Service quality, custo-m-er satisfaction and behavior intentions" 4 (4): 50-60, 2002

    6 Zhou L., "Service quality and satis-faction in China's retail banking" 18 (18): 534-546, 2004

    7 Oliver R.L., "Response de-terminants in satisfaction judgements" 14 : 495-508, 1988

    8 Brady M.K., "Removing the contextual lens: A multinational, multi-setting comparison of service evaluation models" 81 (81): 215-230, 2005

    9 Chang T.Z., "Price, product information, and purchase intention" 22 : 16-27, 1994

    10 Babin B.J., "Modeling consumer satisfaction and word-of- mouth: Restaurant patronage in Korea" 19 (19): 133-139, 2005

    11 Ko B.S., "Measuring the effects of perceived sacrifice, service quality, value and satisfaction on behavior intention" 13 (13): 163-173, 2007

    12 Kang J.H., "Measuring the effects of mediating variables on the relationship between restaurant service quality and loyalty in Namhaean Area" 16 (16): 643-650, 2007

    13 Brady M.K., "Managing behavioral intentions indiverse cultural environments: An investigation of service quality, service value, and satisfaction for Ame-rican and Ecuadorian fast-food customers" 7 (7): 129-149, 2001

    14 Bloemer J., "Linking perceived service quality and service loyalty" 33 : 1082-1106, 1999

    15 Ram S., "How product usage influences customer satisfaction" 2 : 403-411, 1991

    16 Teo T.S.H., "Effects of perceived justice on satisfaction and behavioral intentions" 29 (29): 109-124, 2001

    17 Lapierre J., "Customer-perceived value in industrial contexts" 15 (15): 122-140, 2000

    18 Woodruff R.B., "Customer value: The next source of competitive advantage" 25 : 139-153, 1997

    19 Lam S.Y., "Customer value, satisfaction, loyalty, and switching costs: An illustration from a business-to-business service context" 32 (32): 293-311, 2004

    20 Szymanski D.M., "Customer satisfaction: A meta analysis of the empirical evidence" 29 : 16-35, 2001

    21 Yang Z., "Customer perceived value, satisfaction, and loyalty" 21 (21): 799-822, 2004

    22 Roig J.C.F., "Customer perceived value in banking services" 25 (25): 266-283, 2006

    23 Eggert A., "Customer percei-ved value: a substitute for satisfaction in business markets" 17 (17): 107-118, 2002

    24 McDougall G.H.G., "Custom-er satisfaction with services: Putting perceived value into the equation" 14 (14): 392-410, 2000

    25 Sirdeshmukh D., "Consumer trust, value, and loyalty in relation-al exchanges" 66 : 15-37, 2002

    26 Oliver R., "Cognitive, affective and attribute bases of the satisfaction response" 20 : 418-430, 1993

    27 Fishbein M., "Belief, attitude, intention and behavior in Customer perceived value, sati-sfaction, and lotyalty" 21 (21): 799-822, 1975

    28 Cronin J.J., "Assessing the effects of quality, value, and customer satisfaction on consumer behavioral intentional in service environments" 76 (76): 193-218, 2000

    29 Wang Y., "An integrated framework for customer value and customer-relationship management performance: A customer-based perspective from China" 14 (14): 169-182, 2004

    30 Brady M.K., "An explo-ratory study of service value in the USA and Ecuador" 10 (10): 469-486, 1999

    31 Sirohi N., "A model of consumer perceptions and store loyalty intentions for a supermarket retailer" 74 (74): 223-245, 1998

    32 Bolton R.N., "A longitudinal analysis of the impact of services changes on customer attitudes" 55 : 1-9, 1991

    33 Bolton R.N., "A dynamic model of customers' usage of service" 36 : 171-186, 1999

    34 Cronin J.J., "A cross-sectional test of the effect and conceptualization of ser-vice value" 11 (11): 375-391, 1997

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    학술지 이력

    학술지 이력
    연월일 이력구분 이력상세 등재구분
    2027 평가 재인증평가 신청대상 (재인증)
    2021-01-01 등재 등재학술지 유지 (재인증) KCI등재
    2018-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2017-12-28 학술지명변경 한글명 : 한국조리학회지 -> Culinary Science & Hospitality Research KCI등재
    2017-03-16 학회명변경 한글명 : 한국조리학회 -> (사)한국조리학회
    영문명 : 미등록 -> Culinary Society of Korea
    KCI등재
    2015-12-08 학술지명변경 외국어명 : The Korean Journal of Culinary Research -> Culinary Science & Hospitality Research KCI등재
    2015-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2011-01-01 등재 등재학술지 유지 (등재유지) KCI등재
    2008-01-01 등재 등재학술지 선정 (등재후보2차) KCI등재
    2007-01-01 등재 등재후보 1차 PASS (등재후보1차) KCI등재후보
    2005-01-01 등재 등재후보학술지 선정 (신규평가) KCI등재후보
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    학술지 인용정보

    학술지 인용정보
    기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
    2016 1.72 1.72 1.72
    KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
    1.69 1.72 2.16 0.3
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