- ABSTRACT
- INTRODUCTION
- LITERATURE REVIEW
- RESULTS
- DISCUSSION AND CONCLUSION
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https://www.riss.kr/link?id=A101312317
2015
English
594
KCI등재
학술저널
14-24(11쪽)
4
0
상세조회0
다운로드목차 (Table of Contents)
참고문헌 (Reference)
1 Han H, "The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry" 33 (33): 487-510, 2009
2 Sulek JM, "The relative importance of food, atmosphere, and fairness of wait the case of a full-service restaurant" 45 (45): 235-247, 2004
3 Baker J, "The influence of store environment on quality inferences and store image" 22 (22): 328-339, 1994
4 Anderson EW, "The antecedents and consequences of customer satisfaction for firms" 12 (12): 125-143, 1993
5 Parasuraman A, "Servqual" 64 (64): 12-40, 1988
6 Bitner MJ, "Servicescapes : the impact of physical surroundings on customers and employees" 57-71, 1992
7 Sasser WE, "Service Profit" Simon and Schuster 1997
8 Oliver RL, "Satisfaction: A Behavioral Perspective on the Customer" Routledge 2010
9 Palmer A, "Principles of Services Marketing" McGraw-Hill Higher Education 2011
10 Kim WG, "Measuring customer-based restaurant brand equity" 45 (45): 115-131, 2004
1 Han H, "The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry" 33 (33): 487-510, 2009
2 Sulek JM, "The relative importance of food, atmosphere, and fairness of wait the case of a full-service restaurant" 45 (45): 235-247, 2004
3 Baker J, "The influence of store environment on quality inferences and store image" 22 (22): 328-339, 1994
4 Anderson EW, "The antecedents and consequences of customer satisfaction for firms" 12 (12): 125-143, 1993
5 Parasuraman A, "Servqual" 64 (64): 12-40, 1988
6 Bitner MJ, "Servicescapes : the impact of physical surroundings on customers and employees" 57-71, 1992
7 Sasser WE, "Service Profit" Simon and Schuster 1997
8 Oliver RL, "Satisfaction: A Behavioral Perspective on the Customer" Routledge 2010
9 Palmer A, "Principles of Services Marketing" McGraw-Hill Higher Education 2011
10 Kim WG, "Measuring customer-based restaurant brand equity" 45 (45): 115-131, 2004
11 Lassar W, "Measuring customer-based brand equity" 12 (12): 11-19, 1995
12 Kamakura WA, "Measuring brand value with scanner data" 10 (10): 9-22, 1993
13 Susskind AM, "How restaurant features affect check averages : A study of the Toronto restaurant market" 41 (41): 56-63, 2000
14 Paul P, "Getting inside Gen Y" 23 (23): 42-49, 2001
15 Jang YJ, "Generation y consumers’selection attributes and behavioral intentions concerning green restaurants" 30 (30): 803-811, 2011
16 Food Journal, "Food Distribution Yearbook 2012" Food Journal 2012
17 Aaker JL, "Dimensions of brand personality" 34 (34): 347-356, 1997
18 Stevens P, "DINESERV : A tool for measuring service quality in restaurants" 36 (36): 5-60, 1995
19 Johns N, "Customer expectations versus perceptions of service performance in the foodservice industry" 9 (9): 248-265, 1998
20 Kueh K, "Culture and service quality expectations: Evidence from generation Y consumers in Malaysia" 17 (17): 656-680, 2007
21 Nguyen N, "Contact personnel, physical environment and the perceived corporate image of intangible services by new clients" 13 (13): 242-262, 2002
22 Kivela J, "Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage" 11 (11): 205-222, 1999
23 Zeithaml VA, "Consumer perceptions of price, quality, and value : a means-end model and synthesis of evidence" 2 : 22-, 1988
24 Lee M, "Consumer evaluations of fast-food services : a cross-national comparison" 11 (11): 39-52, 1997
25 Johns N, "Consumer behaviour in the food service industry : a review" 21 (21): 119-134, 2002
26 Keller KL, "Conceptualizing, measuring, and managing customer-based brand equity" 57 (57): 1-22, 1993
27 Hunt HK, "CS/D-overview and future research directions" Conceptualization and Measurement of Consumer Satisfaction and Dissatisfaction 455-488, 1977
28 Gwinner KP, "Building brand image through event sponsorship : The role of image transfer" 28 (28): 47-57, 1999
29 Keller KL, "Brand synthesis: The multidimensionality of brand knowledge" 29 (29): 595-600, 2003
30 Kotler P, "Atmospherics as a marketing tool" 49 (49): 48-64, 1973
31 Mehrabian A, "An Approach to Environmental" the MIT Press 1974
32 Getty JM, "A procedure for scaling perceptions of lodging quality" 18 : 75-75, 1994
33 Baek S, "A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students" 25 (25): 683-698, 2006
34 Yi Y, "A critical review of consumer satisfaction" 4 (4): 68-123, 1990
35 Oliver RL, "A cognitive model of the antecedents and consequences of satisfaction decisions" 460-469, 1980
Sensory Characteristics of Dressing made with gugija(Lycium chinense)
A Study on Diffusion of Green Commitment in Hotel Employees
Quality Characteristics of Sponge Cake added with Citrus peel Powder
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 |