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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.30 no.2, 2014년, pp.228 - 238
박문경 (한양여자대학교 식품영양과) , 이정윤 (연세대학교 식품영양학과) , 정윤희 (연세대학교 식품영양학과)
This study identified the importance and performance perceptions of funeral foodservice service quality toward funeral foodservice employees, chief mourners/the bereaved and funeral visitors. Data were collected using self-administered questionnaires from 102 funeral foodservice employees, 71 chief ...
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Byun GI, Lee JY, Kim GJ. 2013. A study on the service quality of Korean restaurants through revised IPA: Focused on Daegu. Korean J Foodservice Manage 16(5):171-192
Consumers Union of Korea. 2006. Investigation of funeral usage charge and consumer satisfaction
Han MJ, Yoon JY, Kim NY, Yoo YH. 2004. Satisfaction of Meal and Service Quality in University Foodservice Institutions. Korean J Food Cook Sci 20(6):545-552
Kim HG. 2013. A comparative study on importance-performance analysis of perceived foodservice quality between the contractor and the contractee. J East Asian Soc Dietary Life 23(6): 850-861
Kim JH. 2013. A study on the importance and performance for factors that diners use to select restaurants. Korean J Tourism Manage 28(1): 173-188
Kim KH. 2013. A study on the selection attributes for Korean food restaurants using IPA analysis: comparison on Korea.China.Japan. Korean J Foodservice Manage 16(5): 125-146
Korea Consumer Agency. 2004. Investigation on perception and actual condition of funeral cultures. Press Release
Korean Consumer Agency. 2010. Investigation on actual condition of origin marking in funeral restaurants. Investigation Report. Available from: http://www.kca.go.kr/neokca/front/ information/inf_02_03_view.jsp?no1734. Accessed April 9, 2013
Kwon DK. 2011. The study on the plan of improving the service quality in the food industry by the IPA matrix. Korean J Tourism Research 26(1):1-31
Lee KH. 2010. Study on how service effects the image of general hospitals and customer loyalty. MS thesis. Yonsei University. pp 1-94
Lee MS. 2003. Study on improvement plans for the operation of funeral parlour. MS thesis. Hannam University. pp 40-75
Lee PD. 2002. Present conditions and improvement plans of funeral service industry. Korean J Funeral Cultures 1(1):73-100
Lee SJ, Jung HY. 2010. Identification of quality attributes of university foodservice and factors required for the improvement of customer satisfaction: A case study using IPA model. Korean J Diet Assoc 16(3):208-225
MBC(Munhwa Broadcasting Corporation) 2012. Blind spot in hygiene, secret of funeral. Available from: http://www.imbc.com/ broad/tv/culture/zero/vod/. Accessed April 9, 2013
Ministry of Health and Welfare eHaneul funeral information. Available from: http://www.ehaneul.go.kr/ Accessed April 7, 2013.
Park BI. 2001. Study on content degrees to funeral home of user: centering around S funeral home. MS thesis. Yonsei University. pp 39-52
Park JH. 2010. The importance performance analysis on small size restaurant service. Korean J Foodservice Manage 13(4):195-216
Park MK, Kim JC. 2007. Development of LSM(Local Store Marketing) strategy using the IPA analysis of service quality attributes by the location in a theme restaurant. Korean J Diet Assoc 13(3):277-294
Shin PG. 1999. Study on the funeral rites and cultures in Korea. MS thesis. Myongji University. pp 10-18
Song HD. 2007. Potentiality and limit of funeral culture contents development. Korean J Humanities Content 9:409-427
Yang IS, Kang HS, Weon CH. 2000. Customer perception levels towards service quality attributes of university residence hall foodservice by importance-performance analysis. Korean J Community Nutr 5(4):662-671
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