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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.22 no.5, 2007년, pp.597 - 602
민계홍 (전주대학교 문화관광대학 외식산업학과) , 최영기 (전주대학교 문화관광대학 관광정보)
For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, esc...
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Suh JM, Choi BH, Moon JH. 2004. An analysis of the important choice factors and using constraint factors of the buffet restaurant in super deluxe hotels. Journal of Hospitality and Tourism Studies, 6(0):180
Shin SS. 2002. A study of restaurant design concept development. Masters degree thesis. Kyungki University. pp 18-19
Kim HM. 2001. A Study on Menu Services Designed for Effective Management of Hotels Buffet Restaurants. Masters degree thesis. Taegu University. pp 8-9
Choi SK, Lee YJ, Lee JH. 2004. A study on the satisfaction of the buffet menu quality of the hotel customers. Korean J Food Culture, 19(5):573-586
Park YS, Ryu KS, Kim TH. 2006. A study on influence of preference for restaurant interior design style on customers internal response and behavior. Korean Academic Society of Hospitality Administration, 15(2):241-263
Suh JM, Choi BH, Moon JH. 2004. An analysis of the important choice factors and using constraint factors of the buffet restaurant in super deluxe hotels. Journal of Hospitality and Tourism Studies, 6(0):179-196
Yang KS. 2002. A study on the satisfaction of customers for hotel buffet restaurant in Seoul. Masters degree thesis. Kyungki University. pp 1-92
Kim HM. 2001. A Study on Menu Services Designed for Effective Management of Hotels Buffet Restaurants. masters degree thesis. Taegu University. pp 1-108
원태연.정성원. 2004. 통계조사분석. SPSS아카데미. 서울. Pp 472-473
Kim JM. 2005. A Study of products positioning using multidimensional scaling analysis. Masters degree thesis. Dongguk University. p 13
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