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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.677 - 684
This study analyzed the influence service quality has on customers satisfaction and revisits to foodservice enterprises located in the Jeonju area. The result are as followings. First, factor analysis was performed with 25 variables, drawing out five accessibility, materiality, assurance, speciality...
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전주음식. 2007. 8. 2. http://www.jeonjufood.or.kr
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