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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.5 = no.89, 2005년, pp.637 - 646
윤태환 (동우대학 호텔조리과) , 윤혜현 (경희대학교 조리과학과)
The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ...
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