Journal of Tourism Sciences 2021 KCI Impact Factor : 2.61
The Impact of Restaurant Service Quality on Perceived Value, Satisfaction, and Behavior Intention
ABSTRACT
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열림/닫힘 버튼[journal]
김성혁
/ 2003
/
Determinants of Revisit Intentions in Family Restaurants: Customer Value, Customer Satisfaction, Switching Costs
Attractiveness of Alternatives
/ 관광학연구
/ 한국관광학회
27(1)
: 201~220
[journal]
이봉구
/ 2006
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The Relationship Among Food Consumption-Related Service Quality, Perceived Value, Satisfaction, and Behavioral Intentions: Chicken Spare Rib and Mak Guksu of Cheonchun
/ 관광학연구
/ 한국관광학회
30(5)
: 257~276
[journal]
이유재
/ 2003
/
The Relative Effects of Three Dimensions of Service Quality on CS - A Comparative Study of Existing vs. Potential Customers -
/ 마케팅연구
/ 한국마케팅학회
18(4)
: 67~97
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[journal] 이인구 / 2000 / 지각된 서비스품질, 소비자 태도, 재이용의도 사이의 인과관계 모형 / 한국마케팅 저널 2(3) : 44~63
[journal] 이학식 / 1999 / 서비스품질과 가치 / 한국마케팅저널 1(2) : 77~90
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정광현
/ 2005
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Influencing Factors of the Restaurant Users’ Intention of Reusing
/ 관광학연구
/ 한국관광학회
29(2)
: 73~90
[journal]
조윤식
/ 2002
/
A Study on Congruous of constructs between SERVQUAL and Customer Satisfaction
/ 관광레저연구
/ (사)한국관광레저학회
14(3)
: 287~304
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