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2012, Vol.36, No.3

An Exploratory Study for Adoption of Smart Mobile Office in Hospitality Industry and Application of the Hard Laddering Technique
Lee, Hyung-ryong , Lee, Jiho | 2012, 36(3) | pp.11~34 | number of Cited : 15
Multi-group Study on Emotional Labor and Burnout of Hospitality Service Workers: Factorial and Structural Invariance Test across Multi-sample and Theoretical Elaboration
Oh, Jeong-hak , Kim Chulwon | 2012, 36(3) | pp.35~58 | number of Cited : 17
A Study on the Moderator Effect of Customers' Involvement among Hotel Service Recovery, Service Quality, Relationship Quality, Customers' Satisfaction and Royalty
Cho, Ik-Joon , Sangun Oh , Moon-Soo Cho | 2012, 36(3) | pp.59~78 | number of Cited : 39
The Effect of Hotel Food & Beverage Department Employees' Creativity on Organizational Effectiveness and Service Quality
Euiseon Jeong , Kim, Sang-Wook , Kim, Sun-Il | 2012, 36(3) | pp.79~101 | number of Cited : 17
Contents Analysis on Korean Casino Industry Transition and Changes in Korean Casino's Perception
seo wonseok , 이보배 | 2012, 36(3) | pp.103~128 | number of Cited : 20
The Effect of Organizational Identification of Casino Employees on Job Satisfaction and Customer Orientation : Focusing on Three Dimensions of Organizational Identification
Kim, Byeong Yong | 2012, 36(3) | pp.129~148 | number of Cited : 16
Disconfirmation of Expectations and Satisfaction with a Restaurant:Focused on the Moderating Role of the Amount of Information about Food Offer
김광지 , Park KiYong | 2012, 36(3) | pp.149~170 | number of Cited : 16
Analyzing Franchising Company's Brand Positioning Strategies Based on Restaurant Selection Attributes: A Case Study of NBG Nolboo
Cho, Si-Young , Jun, Jae Kyoon , HYUN SUNGHYUP | 2012, 36(3) | pp.171~188 | number of Cited : 21
The Rlationships of Perceived Conflicts and Styles of Conflict Resolution in Foodservice Franchising Organizations : The Effects of Governance Structures through Multilevel Analysis
최정은 , Kim, Young-Gook | 2012, 36(3) | pp.189~211 | number of Cited : 5
The Relationship among Crowding, Emotion and Behavior Intention in the Family Restaurant Segment
전정아 , Cho, In-Hwan | 2012, 36(3) | pp.213~231 | number of Cited : 15
The Criteria Verification and Renaming of Menu Name for Korean Food
HAN KYUNG SOO , Jinyoung Lee | 2012, 36(3) | pp.233~252 | number of Cited : 2
Tourists' Information Sources and the Importance of Selection Attributes for Restaurant Decision-Making based on Source Process Model
Sunhee Seo | 2012, 36(3) | pp.253~275 | number of Cited : 12
Impact of Industrial Catering Food Service Factors on Foreign Workers’ Satisfaction in Ansan City
Kim Hyosil , Kim, Young-Kum , Cha Sukbin | 2012, 36(3) | pp.277~293 | number of Cited : 13
The Structural Relationship of Perceived Value, Perceived Quality, Environmental Committment, Purchasing Attitude and Purchasing Intention of Organic Food Consumer
LEE, HWAN EUI , Kim Hyeon Cheol | 2012, 36(3) | pp.295~318 | number of Cited : 41
Content Analysis on the Curricula for the Culinary Art & Science Department of 4-year Universities in Korea
Cha Jin-A | 2012, 36(3) | pp.319~340 | number of Cited : 16