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2009, Ch'op'an., ISBN 9788970064802, 200
Book
International journal of hospitality management, ISSN 0278-4319, 2017, Volume 60, pp. 1 - 12
.... This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners... 
Diners | Chef’s image | Loyalty | Emotions | Teppanyaki | Chef's image | KOREAN RESTAURANTS | INDUSTRY | SERVICE QUALITY | PHYSICAL-ENVIRONMENT | PRODUCT | CUSTOMER SATISFACTION | BEHAVIORAL INTENTIONS | HOSPITALITY, LEISURE, SPORT & TOURISM | EXPERIENCE | MEHRABIAN-RUSSELL MODEL | PERCEPTIONS | Restaurants
Journal Article
International journal of hospitality management, ISSN 0278-4319, 2010, Volume 29, Issue 3, pp. 520 - 529
This study empirically examined not only the relationship between perceived quality and satisfaction/loyalty, but also the role of customer perceptions of atmospherics in an ethnic restaurant segment... 
Moderating effect | Satisfaction | Food quality | Loyalty | Ethnic restaurant | Atmospherics | Service quality | Korean restaurant | DIMENSIONALITY | ENVIRONMENT | PERCEIVED QUALITY | MODEL | CONSUMER PERCEPTIONS | IMPACT | CUSTOMER SATISFACTION | BEHAVIORAL INTENTIONS | CONSEQUENCES | HOSPITALITY, LEISURE, SPORT & TOURISM
Journal Article
Asian Pacific journal of cancer prevention : APJCP, ISSN 1513-7368, 2015, Volume 16, Issue 3, pp. 1083 - 1089
Journal Article
International journal of hospitality management, ISSN 0278-4319, 2012, Volume 31, Issue 3, pp. 990 - 1003
Journal Article
International journal of hospitality management, ISSN 0278-4319, 2010, Volume 29, Issue 1, pp. 2 - 13
This study examined American customers’ perceptions of values regarding dining experiences in Korean restaurants in the United States... 
Behavioral intention | Familiarity | Moderating effect | Korean restaurants | Hedonic and utilitarian values | Satisfaction | DIMENSIONALITY | QUALITY | UTILITARIAN | EMOTION | MODEL | SHOPPING VALUE | CONSEQUENCES | HOSPITALITY, LEISURE, SPORT & TOURISM | EXPERIENCE | VARIABLES | CONSUMPTION
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 2011, Volume 30, Issue 4, pp. 982 - 989
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 01/2014, Volume 36, pp. 1 - 13
...’ constructs such as perceived value, customer satisfaction, customer trust, and loyalty. This relationship was studied by applying the Service Profit Chain model to the Korean restaurant industry... 
Organizational commitment | Internal service quality | Service Profit Chain | Korean restaurant | Customer constructs | Employee constructs | BUSINESS MARKETS | QUALITY | DETERMINANTS | PERFORMANCE | CONSUMER PERCEPTIONS | CUSTOMER SATISFACTION | STRUCTURAL EQUATION MODELS | HOSPITALITY, LEISURE, SPORT & TOURISM | ANTECEDENTS | BUYER-SELLER RELATIONSHIPS | TRUST | Analysis | Profit | Restaurant industry
Journal Article
Journal of tourism and cultural change, ISSN 1747-7654, 2019, Volume 18, Issue 3, pp. 1 - 23
...), and its effects on perceived value and satisfaction of their Korean restaurant experiences. Data were collected from 232 people, ethnic minority groups who live in Korea with their original nationality... 
Cultural Intelligence (CQ) | perceived value | customer satisfaction | Korean restaurant | ethnic minority groups | PERSONALITY | RECOMMENDATIONS | SOCIAL MEDIA | HOSPITALITY, LEISURE, SPORT & TOURISM | MODEL | FOOD | Intelligence | Customer satisfaction | Ethnic groups | Citizenship | Gender | Minority groups | Minority & ethnic groups | Restaurants
Journal Article
2008, Chʻopʻan., ISBN 8991841694, 373
Book
Journal of tourism and cultural change, ISSN 1747-7654, 2019, Volume 17, Issue 4, pp. 485 - 507
...), and its effects on perceived value and satisfaction of their Korean restaurant experiences. Data were collected from 232 people, ethnic minority groups who live in Korea with their original nationality... 
perceived value | customer satisfaction | Cultural intelligence (CQ) | Korean restaurant | ethnic minority groups | PERSONALITY | RECOMMENDATIONS | SOCIAL MEDIA | HOSPITALITY, LEISURE, SPORT & TOURISM | MODEL | FOOD | Intelligence | Customer satisfaction | Ethnic groups | Citizenship | Gender | Minority & ethnic groups | Minority groups | Restaurants
Journal Article
Journal of Foodservice Business Research, ISSN 1537-8020, 05/2014, Volume 17, Issue 3, pp. 257 - 266
The purpose of this study was to identify whether first-time visitors and behavioral loyal customers perceive the quality of the food, employee service, and atmospherics of Korean restaurants differently... 
service quality | revisit intention | behavioral loyal customer | first-time customer | Korean restaurants
Journal Article
Journal of nutrition and health, ISSN 2288-3886, 2014, Volume 47, Issue 6, pp. 463 - 474
Journal Article
Journal of Foodservice Business Research, ISSN 1537-8020, 03/2019, Volume 22, Issue 2, pp. 132 - 149
This study aimed to examine how people choose an ethnic restaurant based on the theory of planned behavior (TPB... 
theory of planned behavior | consumer value | familiarity | affective country image | Ethnic food | Korean food
Journal Article
Tourism Recreation Research, ISSN 0250-8281, 05/2016, Volume 41, Issue 2, pp. 199 - 212
.... Recent research addresses the need for a better understanding of consumers' perceptions of ethnic restaurant attributes in influencing the consumer decision-making process and improving proactive... 
cognitive perceptions | attributes | cultural background-based segmentation | emotions | Korean ethnic restaurants | Attributes | Cognitive perceptions | Emotions | Cultural background-based segmentation
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 6/2017, Volume 54, Issue 7, pp. 1837 - 1849
Journal Article
Journal of Distribution Science, ISSN 1738-3110, 2018, Volume 16, Issue 1, pp. 37 - 46
Purpose - This study is to investigate the effects of consumption motives of restaurant customers on the perception of the importance of restaurant attributes, and to determine the influence... 
Functional attribute | Eating-out shopping motives | Experimental attribute | Vietnamese and Korean | Moderating role | 경제학
Journal Article
Journal of Distribution Science, ISSN 1738-3110, 08/2016, Volume 14, Issue 8, pp. 9 - 21
.... Based on collected data, this study aims to suggest effective marketing strategies to help manage traditional Korean food restaurants... 
Selected attributes | Customer loyalty | Customer satisfaction | Motivation to dine out | Korean food restaurant | 경제학
Journal Article
Asian Pacific Journal of Cancer Prevention, ISSN 1513-7368, 2015, Volume 16, Issue 3, pp. 1083 - 1089
Journal Article