1 권세정, "향토음식 개발 및 관광상품화 방안에 관한 연구 경상북도 북부지방을 중심으로" 19 : 49-60, 2004
2 이상건, "외식의 고객가치와 고객성과의 관계" 26 : 1-172006, 2005
3 Chang H-J,, "The study on thepresent status of overseas^domestic tourism productsfocusing on traditional foods" 19 : 392-398, 2004
4 Park J-H., "The inducement strategy of the foodservicefranchise according to customer’s type comparingbetween managers and customers. J. of FoodserviceManagement" 6 (6): 121-141, 2003
5 Kwak TK, "The impact of demographicalcharacteristics on service quality and customer satisfactionfor in-flight catering service" 14 (14): 305-317, 1999
6 Min S-H, "Study on the perception andpreference of the native local foods in Jecheon area" 15 (15): 504-515, 2005
7 Choo JJ, "Recipestandardization and nutrient analysis of local foods ofCheollabuk-do Provincethe second report" 6 (6): 250-258, 2001
8 Min K-H, "Menu evaluation for native foods in Jeonju area" 22 (22): 96-104, 2006
9 Lee HY,, "Identifying the customers’ menuselection attributes in food court-styled B^I foodserviceoperation" 9 (9): 183-190, 2004
10 Kim S-Y, "Factors influencing salaried employees’ choice ofrestaurant in JinJu" 19 (19): 83-93, 2004
1 권세정, "향토음식 개발 및 관광상품화 방안에 관한 연구 경상북도 북부지방을 중심으로" 19 : 49-60, 2004
2 이상건, "외식의 고객가치와 고객성과의 관계" 26 : 1-172006, 2005
3 Chang H-J,, "The study on thepresent status of overseas^domestic tourism productsfocusing on traditional foods" 19 : 392-398, 2004
4 Park J-H., "The inducement strategy of the foodservicefranchise according to customer’s type comparingbetween managers and customers. J. of FoodserviceManagement" 6 (6): 121-141, 2003
5 Kwak TK, "The impact of demographicalcharacteristics on service quality and customer satisfactionfor in-flight catering service" 14 (14): 305-317, 1999
6 Min S-H, "Study on the perception andpreference of the native local foods in Jecheon area" 15 (15): 504-515, 2005
7 Choo JJ, "Recipestandardization and nutrient analysis of local foods ofCheollabuk-do Provincethe second report" 6 (6): 250-258, 2001
8 Min K-H, "Menu evaluation for native foods in Jeonju area" 22 (22): 96-104, 2006
9 Lee HY,, "Identifying the customers’ menuselection attributes in food court-styled B^I foodserviceoperation" 9 (9): 183-190, 2004
10 Kim S-Y, "Factors influencing salaried employees’ choice ofrestaurant in JinJu" 19 (19): 83-93, 2004
11 Yang IS,, "Evaluation of customer’spatronage behaviors^satisfaction levels towardsservice quality dimensions of university residence hallfoodservice" 15 (15): 79-94, 2000b
12 Kim H-A, "Effect of the consumer-brand relationship qualityon the revisit intent and recommendation intent in thefamily restaurant in Masan Korea" 21 (21): 396-405, 2006
13 Kim S-H, "Determinants of revisitintentions in family restaurantsustomer value customersatisfaction switching costs attractiveness of alternatives" 27 (27): 201-220, 2003
14 Kang J-H, "Conjoint measurement of tourist preference forfoodservice in Sunchon city" 19 (19): 308-317, 2003
15 Chae I-S, "Analyzing the current operating management andcustomer royalty of restaurants at tourism provinces inDonghae city" 21 (21): 388-395, 2006
16 Yang IS,, "Analysis of thecustomers’ expectation^satisfaction for service qualityin restaurants" 15 (15): 41-49, 2000a
17 Yang I-S, "An analysis of customer satisfaction byoperational characteristics in business & industryfoodservice operated by contracted foodservicemanagement company" 14 (14): 487-495, 1999
18 Choi S-K, "A verification study on thestrengthening of recognition of native cuisine" 19 (19): 285-294, 2004
19 Kim HY,Lee KY,Ko SH., "A study on the actual status in useand customer’s perception of the food^beverage fromvending machines" 13 (13): 307-316, 1998
20 Yom J-C, "A study on eating-outcustomers’ behavior of searching information focused onthe customers of family restaurants in Seoul and Kyunggiprovince" 11 (11): 70-86, 2005
21 Kim SC, "A study of traditional cuisine as commercial scalein regional festive events" 6 (6): 193-223, 2000
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