30670 |
The Influence of Physical Environment on Buying-Risk Perception: Customers at Franchise Korean-Restaurant |
Yoon, Tae-Hwan,Choi, Young-Jun |
2016 |
2016-08-29 |
30669 |
Development of the Instructional Design Guideline utilizing Goal-based Scenario for Culinary Practice Education |
Ko, Beom-Seok,Na, Tae-Kyun |
2016 |
2016-08-29 |
30668 |
The Impact of Food Quality on Experiential Value, Price Fairness, Water Park Image, Satisfaction, and Behavioral Intention in Context of Water Park |
|
2016 |
2016-08-29 |
30667 |
Effect on Customer Satisfaction of the Emotional Intelligence of Members at Service Providing Department in the Hotel; A Case of Five Star Hotels in Daejeon |
|
2016 |
2016-08-29 |
30666 |
Non-Muslim Customers' Purchase Intention on Halal Food Products in Malaysia |
Lee, Sang-Hyeop,Siong, Kong-Check,Lee, Kai-Sean,Kim, Hak-Seon |
2016 |
2016-08-29 |
30665 |
The Relationship between Employees' General Characteristics, Workplace Harassment, and Turnover Intent in the Deluxe Hotel |
Jung, Hyo Sun,Lee, Jin,Yoon, Hye Hyun |
2016 |
2016-08-29 |
30664 |
Achieving Local Residents' Support for Tourism Development through Community Satisfaction and Government Trust |
Trinh, Thi Anh,Kim, Hyun-Jung |
2016 |
2016-08-29 |
30663 |
개다래 분말을 첨가한 머핀의 품질특성 |
|
2016 |
2016-08-29 |
30662 |
Perceived Value, Importance of Nutrition Information, and Behavioral Intention for Food Tourism in Busan |
Son, Joung-Min,Lee, Eun-Jin,Kim, Hak-Seon |
2016 |
2016-08-29 |
30661 |
A Study on the Impact of Employee's Awareness about Corporate Social Responsibility on Innovative Behavior ; Targeting Frontline Employees in the Hotel Industry |
|
2016 |
2016-08-29 |
