- Abstract
- Ⅰ. 서론
- Ⅱ. 이론과 선행연구의 동향
- Ⅲ. 연구방법
- Ⅳ. 실증분석
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https://www.riss.kr/link?id=A100439883
2015
Korean
594
KCI등재
학술저널
116-128(13쪽)
12
0
상세조회0
다운로드목차 (Table of Contents)
참고문헌 (Reference)
1 김기철, "호텔 연회 식공간 연출에 대한 중요도와 만족도 분석 연구" 한국조리학회 15 (15): 173-187, 2009
2 조용범, "패밀리 레스토랑 이용 고객의 서비스 품질이 선택 속성과 고객 만족 및 재방문에 미치는 영향" 한국조리학회 15 (15): 294-306, 2009
3 이유주, "서양 식공간의 문화적 고찰-테이블 데코레이션의 구성요소 중심으로-" 한국식생활문화학회 19 (19): 12-29, 2004
4 고범석, "서비스 회복의 공정성이 레스토랑 고객 만족과 행동 의도에 미치는 영향에 관한 연구" 한국조리학회 11 (11): 103-120, 2005
5 유경아, "레스토랑 식공간 연출에서의 식기와 고명의 색채 조화" 한국조리학회 15 (15): 29-41, 2009
6 전혜경, "고급 한정식 레스토랑의 물리적 환경에 의한 감정반응이 행동의도에 미치는 영향 - 부산지역을 중심으로 -" 한국조리학회 18 (18): 149-162, 2012
7 King SC, "The effect of meal situation, social interaction physical environment on food acceptability. Food Quality and Preference" 15 : 2004
8 Zeithamal VA, "The behavioral consequenecs of service quality" 60 (60): 31-46, 1996
9 임현정, "Perceived Quality of Korean Restaurants Influencing on Satisfaction and Behavioral Intentions - From the Perspectives of Asian Tourists to Korea -" 한국조리학회 16 (16): 209-225, 2010
10 Holbrook MB, "Hedonic consumption: Emerging concepts, methods and propositions" 46 : 92-101, 1982
1 김기철, "호텔 연회 식공간 연출에 대한 중요도와 만족도 분석 연구" 한국조리학회 15 (15): 173-187, 2009
2 조용범, "패밀리 레스토랑 이용 고객의 서비스 품질이 선택 속성과 고객 만족 및 재방문에 미치는 영향" 한국조리학회 15 (15): 294-306, 2009
3 이유주, "서양 식공간의 문화적 고찰-테이블 데코레이션의 구성요소 중심으로-" 한국식생활문화학회 19 (19): 12-29, 2004
4 고범석, "서비스 회복의 공정성이 레스토랑 고객 만족과 행동 의도에 미치는 영향에 관한 연구" 한국조리학회 11 (11): 103-120, 2005
5 유경아, "레스토랑 식공간 연출에서의 식기와 고명의 색채 조화" 한국조리학회 15 (15): 29-41, 2009
6 전혜경, "고급 한정식 레스토랑의 물리적 환경에 의한 감정반응이 행동의도에 미치는 영향 - 부산지역을 중심으로 -" 한국조리학회 18 (18): 149-162, 2012
7 King SC, "The effect of meal situation, social interaction physical environment on food acceptability. Food Quality and Preference" 15 : 2004
8 Zeithamal VA, "The behavioral consequenecs of service quality" 60 (60): 31-46, 1996
9 임현정, "Perceived Quality of Korean Restaurants Influencing on Satisfaction and Behavioral Intentions - From the Perspectives of Asian Tourists to Korea -" 한국조리학회 16 (16): 209-225, 2010
10 Holbrook MB, "Hedonic consumption: Emerging concepts, methods and propositions" 46 : 92-101, 1982
11 Hoyle RH, "Formulating clinical research hypotheses as structural equation models:A conceptual overview" 62 (62): 429-440, 1994
12 Plutchik R, "Emotion: A Psychoevolutionary Synthesis" Harper & Row 1980
13 Jang RG, "Effects of service scape and personal service at mid priced buffet restaurant upon customer satisfactions and behavioral intention" Graduate school, Youngsan University 2013
14 Go DW, "Effects of risk perception and emotional reaction of ski activities upon satisfaction" 27 (27): 49-69, 2003
15 Choi SM, "Effects of hotel restaurant's physical environment perception upon emotional reaction, customer satisfactions, repurchase intention and recommendation intention" Graduate school, Sejong University 2007
16 Jo UJ, "Effects of food service industry consumers' physical environment perception upon service quality rating and satisfactions:Focused on restaurants' physical environment variables" Graduate school, Kyonggi University 2003
17 Kim SH, "Effects of emotional dining space creation of each type of restaurant upon customer emotional reaction satisfaction and behavioral intention" Graduate School, Sejong University 2011
18 Min CH, "Effects of counter-factual thinking at service failure upon customer's emotional reaction : Focused on mediating effects of relation maintenance period's mediating effect" Graduate school, Kyonggi University 2013
19 Gang WC, "Effects of buffet restaurant dining space creation and coordinator role upon psychological reaction and purchasing intention" Soon Chun Hyang University 2013
20 Gang BS, "Development of quality platforms and quality service model in the public sector" 1 (1): 55-74, 1998
21 Lee MG, "A study on service affection factors" 14 (14): 23-45, 1999
22 Jo MN, "A study on restaurant service in-counter quality rating, emotional reaction, customer satisfaction and service loyalty depending upon restaurant types" 21 (21): 524-535, 2006
23 Lee JH, "A study on relations between intervention, selection attributes, evaluation and reuse intention of tourism pension users" Graduate School, Dong-A University 2003
24 Park HJ, "A study on relations between emotional labor, customers' emotional reaction and behavioral intention of family restaurant employees" Graduate School, Dong-A University 2007
25 Kim CS, "A study on family restaurant customers'service recovery fairness perception, reliability and behavioral intention" Graduate School, Dong-A University 2003
26 Lee YJ, "A study on effects of physical environment upon service quality rating" 1 (1): 62-, 1998
27 Kim GJ, "A study on effects of food service industry service quality and relational benefit upon satisfactions, switching barrier and repurchase intention: Focused on customer characteristics'moderating role" Graduate School, Dong-Eui University 2008
28 Kim MJ, "A study on effects of family restaurant's dining space creation upon customer satisfaction and revisit intention" Graduate School, Dong-eui University 2009
29 Park US, "A study on effects of brand asset of food service franchise business upon customer behavior" Graduate school, Kyonggi University 2012
30 Roh HY, "A study on customer satisfaction of floral design of dining space: Focused on both Korean style restaurants and Western style restaurants" Graduate School, Kyonggi University 2007
31 Kim GS, "A study on amos 16.0 structural equation modeling" Han Na-rae 2009
32 Kim SS, "A study of effects of service quality, service values, emotional values and reputation at service relations upon customer satisfactions and reuse intention" Graduate School, Hanyang University 2010
33 Kim Gi-yeong, "A Theory of Food Service Industry Management" Hyeonhaksa 2003
34 Bae BR, "A Study on Principles and Actual Condtions of Amos 19 Structural Equation Modeling" Book Publications Cheongram 2011
Optimization of Processing Conditions for the Production of Puffed Rice
갈색거저리(밀웜)의 조리방법에 따른 기호도 및 구매의도에 관한 연구
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2027 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2021-01-01 | 평가 | 등재학술지 유지 (재인증) | ![]() |
2018-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2017-12-28 | 학술지명변경 | 한글명 : 한국조리학회지 -> Culinary Science & Hospitality Research | ![]() |
2017-03-16 | 학회명변경 | 한글명 : 한국조리학회 -> (사)한국조리학회영문명 : 미등록 -> Culinary Society of Korea | ![]() |
2015-12-08 | 학술지명변경 | 외국어명 : The Korean Journal of Culinary Research -> Culinary Science & Hospitality Research | ![]() |
2015-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2008-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | ![]() |
2007-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | ![]() |
2005-01-01 | 평가 | 등재후보학술지 선정 (신규평가) | ![]() |
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 |