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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.21 no.3, 2006년, pp.247 - 253
유영진 (대구가톨릭대학교 식품외식산업학부) , 하동현 (동국대학교 호텔경영학과)
The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu ...
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