목차
서론
이론적배경
분석결과
결론 및 시사점
이론적배경
분석결과
결론 및 시사점
본문내용
Business Rev 68(4): 148-156.
Hellier PKGeursen GMCarr RARickard JA (2003). Customer repurchase intention: A general structural equation model. European J Marketing 37(11-12): 1762-1800.
Howard JASheth JN (1969). The theory of buyer behavior. New York: wiley, 145-150.
Joung KH (2004). The Effect of Family Restaurant's Service Quality on Customer Satisfaction and Revisit Intention. Korean J Culinary Res 10(4): 84-95.
Kang SUNa YS (2004). The Analysis toward Consumption State, Import and Export in the World Coffee Market: The Case of Korea, U.S.A., Japan Market. Korean J Culinary Res 10(3): 65-82.
Kim DJKim GJ (2010). A Comparative Study between Product and Service for Process to Form Intent of Repeat-Visit and Word-of-mouth -Case of family restaurants in Daegu region. Korean J Hospitality Administration 19(3): 127-147.
Kim GJByun GI(2010). The Comparison of Homemade and Foreign Takeout Coffee Shop Brands in Potential Effects of Their Service Quality on Satisfaction and Behavioral Intentions of Customers. Korean J Hospitality Administration 19(4): 187-206.
Kwon MYJung HKHan DY (2006). A Study on How Service Quality of Family Restaurant Exert a Significant Influence Customer Satisfaction and Revisit Intention. Korea Association of Business Education 44(1):65-92.
Lee AJPark DHPark JW (2003). Effect of the Service Quality of Foodservice Industry on Customer Satisfaction, Revising Intention, and Oral Transmitting Intention. Korean J Hospitality Administration 12(1): 191-213.
Lee HS (1997). Determinants of Perceived Service Quality: In the Perspective of Judgment Theories. Korean Academic Soc Business Administration 26(1): 139-154.
Llosa SChandon JLOrsingher C (1998). An enpirical study of SERVQUAL's dimensionality. Service Industries J 18(2): 16-44.
Min KH (2009). A Study on the Education Programs for Employees in Coffee Restaurants from the Employers` Viewpoint. Korean J Culinary Res 15(3): 271-283.
Oliver RL (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. J Marketing Res 17(4): 460-469.
Parasuraman AZeithaml VABerry LL (1985). A conceptual model of service quality & Its implications for future research. J Marketing 49(4): 41-50.
Zeithaml VAParasuraman ABerry LL (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. J Retailing 64(1): 12-40.
Rust RTZahorik AJKeiningham TL (1995). Return on quality(ROQ): Making service quality financially accountable. J Marketing 59(April): 58-70.
Westbrook RA (1981). Sources of consumer satisfaction with retail outlets. J Retailing 57(3): 68-85.
Woodside AGFrey LLDaly RT (1989). Linking service quality, customer satisfaction and behavioral intention. J Health Care Marketing 9(4): 5-17.
Yi YJLa SA (2003). The Relative Effects of Three Dimensions of Service Quality on CS. A Comparative Study of Existing vs. Potential Customers. Korea Marketing Rev 18(4): 67-97.
Zeithaml VABitner MJ (1996). Services marketing, New York NY: McGraw-Hill, 8.
Hellier PKGeursen GMCarr RARickard JA (2003). Customer repurchase intention: A general structural equation model. European J Marketing 37(11-12): 1762-1800.
Howard JASheth JN (1969). The theory of buyer behavior. New York: wiley, 145-150.
Joung KH (2004). The Effect of Family Restaurant's Service Quality on Customer Satisfaction and Revisit Intention. Korean J Culinary Res 10(4): 84-95.
Kang SUNa YS (2004). The Analysis toward Consumption State, Import and Export in the World Coffee Market: The Case of Korea, U.S.A., Japan Market. Korean J Culinary Res 10(3): 65-82.
Kim DJKim GJ (2010). A Comparative Study between Product and Service for Process to Form Intent of Repeat-Visit and Word-of-mouth -Case of family restaurants in Daegu region. Korean J Hospitality Administration 19(3): 127-147.
Kim GJByun GI(2010). The Comparison of Homemade and Foreign Takeout Coffee Shop Brands in Potential Effects of Their Service Quality on Satisfaction and Behavioral Intentions of Customers. Korean J Hospitality Administration 19(4): 187-206.
Kwon MYJung HKHan DY (2006). A Study on How Service Quality of Family Restaurant Exert a Significant Influence Customer Satisfaction and Revisit Intention. Korea Association of Business Education 44(1):65-92.
Lee AJPark DHPark JW (2003). Effect of the Service Quality of Foodservice Industry on Customer Satisfaction, Revising Intention, and Oral Transmitting Intention. Korean J Hospitality Administration 12(1): 191-213.
Lee HS (1997). Determinants of Perceived Service Quality: In the Perspective of Judgment Theories. Korean Academic Soc Business Administration 26(1): 139-154.
Llosa SChandon JLOrsingher C (1998). An enpirical study of SERVQUAL's dimensionality. Service Industries J 18(2): 16-44.
Min KH (2009). A Study on the Education Programs for Employees in Coffee Restaurants from the Employers` Viewpoint. Korean J Culinary Res 15(3): 271-283.
Oliver RL (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. J Marketing Res 17(4): 460-469.
Parasuraman AZeithaml VABerry LL (1985). A conceptual model of service quality & Its implications for future research. J Marketing 49(4): 41-50.
Zeithaml VAParasuraman ABerry LL (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. J Retailing 64(1): 12-40.
Rust RTZahorik AJKeiningham TL (1995). Return on quality(ROQ): Making service quality financially accountable. J Marketing 59(April): 58-70.
Westbrook RA (1981). Sources of consumer satisfaction with retail outlets. J Retailing 57(3): 68-85.
Woodside AGFrey LLDaly RT (1989). Linking service quality, customer satisfaction and behavioral intention. J Health Care Marketing 9(4): 5-17.
Yi YJLa SA (2003). The Relative Effects of Three Dimensions of Service Quality on CS. A Comparative Study of Existing vs. Potential Customers. Korea Marketing Rev 18(4): 67-97.
Zeithaml VABitner MJ (1996). Services marketing, New York NY: McGraw-Hill, 8.
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