본문 바로가기
  • Home

2006, Vol.30, No.5

A Study on the Legal Environment of Accidental Losses in Restaurant Service
Chong,Yu-kyeong , Lee, Eun-soo | 2006, 30(5) | pp.11~30 | number of Cited : 1
The Relation of Organizational Cynicism Between Organizational Performance in Hotel Industry Focused on Moderating Effect of Individual Characteristics -
Lee, Hyung-ryong , kang young wook | 2006, 30(5) | pp.31~50 | number of Cited : 9
Analysis on the Structural Change for Foreigners' Guestroom Demands at Super Deluxe Hotels in Korea: By applying CUSUM Test, CUSUMSQ Test and Chow Test
Kim Taegoo , Lee, Hee-chan , Yim, Eun-Soon | 2006, 30(5) | pp.51~70 | number of Cited : 11
A Scale for Measuring Quality of Practical Class in Hotel & Foodservice Industry
Chun, Byung-gil | 2006, 30(5) | pp.71~89 | number of Cited : 10
Customer Segmentation by Dimensions of Customer Loyalty in Family Restaurants: Focused on the Cross-Classification of Behavioral Loyalty and Attitudinal Loyalty
안주영 , Cho, Yong-hyun | 2006, 30(5) | pp.91~113 | number of Cited : 43
Positioning analysis of Korean, Japanese, Chinese, French and Italian Cuisine Through Multi-National Food Perception of College Students in Korea
Moon-Soo Cho , Sungeun Lee , 김용이 | 2006, 30(5) | pp.115~132 | number of Cited : 10
Developing Evaluation Items on Sommelier Certificate Program
Ko, JaeYoun , Miran Jung | 2006, 30(5) | pp.133~151 | number of Cited : 23
House Wine Management of Food & Beverage (F&B) Outlets at Super Deluxe Hotels in Seoul
Cha Sukbin , 최성만 , 유봉수 | 2006, 30(5) | pp.153~171 | number of Cited : 11
The Effect of Customers' Cognitive and Emotional Responses to Restaurant Service Encounter on Formation of Service Loyalty
JO MI NA | 2006, 30(5) | pp.173~196 | number of Cited : 86
Efficiency Analysis for Brand of Franchise Restaurant and Franchisees: by applying Data Envelopment Analysis (DEA)
김순진 , 윤지환 , 최규완 | 2006, 30(5) | pp.197~217 | number of Cited : 42
A Study on Severity of Service Failure and the Perceived Justice in Service Recovery- Focused on Mediating Role of Servicescape
SUH,MUNSHIK , 오창호 | 2006, 30(5) | pp.219~240 | number of Cited : 22
Impacts of Utilizing Online Marketing for Knowledge & Information Sharing purpose in hotel industry
윤세남 | 2006, 30(5) | pp.241~256 | number of Cited : 6
The Relationship Among Food Consumption-Related Service Quality, Perceived Value, Satisfaction, and Behavioral Intentions: Chicken Spare Rib and Mak Guksu of Cheonchun
LEE, BONGKOO , Bumyong Ahn , 정우철 | 2006, 30(5) | pp.257~276 | number of Cited : 46
Effects of Person-Environment Fit on Job Satisfaction and Organizational Commitment in F&B outlets at five star hotels
Lee, Yong-ki , Chung, Kyoo Yup , Doo Jin Lee | 2006, 30(5) | pp.277~297 | number of Cited : 48
Decision Making Patterns and Choice Factors for Honeymoon Destination
Sung-kwon Hong , Jaehyun Kim , Jang, Hochan and 1 other persons | 2006, 30(5) | pp.299~318 | number of Cited : 5
A study on antecedent variables of preference and loyalty for channels based on the perspective of transaction cost analysis: focused on online travel packages
임성택 , Kim , Joung Man | 2006, 30(5) | pp.319~338 | number of Cited : 8
Analysis of the Relation between Leisure Hotel Characteristics and Corporate Contribution Level
Yu, Hee Kyung , Kim Su-Jeong | 2006, 30(5) | pp.339~354 | number of Cited : 6
A Study of Foundation Investment on Foodservice Business by applying Economic Evaluation Model
WooHee Byun | 2006, 30(5) | pp.355~375 | number of Cited : 4