ScholarWorks@Sookmyung Women's University: Yoon, Ji Young

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Yoon, Ji Young (윤지영)

문과대학 (문화관광외식학부)

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satisfaction:4||customer satisfaction:4||perception:3||perceived value:2||ecommerce:2||agricultural products:2||JARS:2||Jeju:2||vinegar:2||Korean restaurant:2||ethnic minority groups:2||current food labeling:2||response surface methodology(RSM):2||internet shopping mall:2||Korea:2||Kano model:2||lean cut Hanwoo:2||SOJT:2||salt:2||sanitation:2||behavioral intention:2||school foodservice:2||brand image:2||menu development:2||cauliflower pickle:2||School foodservice:2||Restaurant:2||nutrition information:2||nutrition label:2||stress:2||nutrition labeling system:2||sucrose:2||obesity·children·weight control·evaluation·nutritionexcercise:2||????:2||??:2||consumer:2||IPA:2||Key words: foreign restaurant brand:1||Key words:Ethical consumption values:1||Key words:Service blueprint:1||Korean:1||Korean Food Service Firm:1||Korean beef:1||Korean food culture:1||Korean native cattle (Hanwoo):1||MANOVA:1||Metabolic engineering:1||Modified delphi method:1||Organizational Commitment:1||PCSI index:1||PCSI 지수:1||Perceived Value:1||Perceived restaurant ethical performance:1||Purchase stage:1||Qmethodology:1||Quasiexperimental study:1||Q방법론:1||Readytoeat foods:1||Recombinant E. coli:1||Relational benefit:1||Repurchase Intention:1||Restaurant customer:1||Restaurant service quality:1||Restaurantmenu curation chatbot:1||Roastery Cafe:1||SEM:1||SNS:1||SNS information source:1||Selection attributes:1||Service failure:1||Service quality:1||Solo diners:1||Solo dining:1||Storing method:1||Street food:1||Subjectivity:1||Sugar intake behavior:1||Sugarrelated nutrition knowledge:1||Taiwan:1||Teamwork:1||Thawing method:1||US:1||University student:1||University students:1||Utilization intention:1||Vanillin:1||Walkthrough audit:1||adolescents:1||advertisement:1||advertising attitude:1||advertising effectiveness:1||antiaging:1||application:1||atmosphere:1||attitude:1||beef feet broth:1||beef leg bone broth:1||celebrity endorsers:1||children&apos:1||competing values leadership:1||consumers’ attitude toward information:1||contingent valuation method (CVM):1||convenient breakfast:1||cooking &:1||cooking competencies:1||customer attitude:1||customer effort:1||desire for happiness:1||development:1||dietary behaviors:1||dietary style:1||dietetic students:1||dietitian:1||dietitians:1||dineout motivation:1||dining out:1||eating habits:1||ecofriendly dineout behavior:1||energy conservation:1||environmental concern:1||experience demand:1||female marriage immigrant:1||food experience:1||food neophobia:1||food waste:1||foodrelated application (App):1||foodrelated lifestyle:1||foodservice employee:1||foot infusion:1||franchise coffee shop:1||green restaurant:1||healing:1||health concerns:1||health diet lifestyle:1||health improvement motivation:1||hygiene:1||imagebased SNS:1||information awareness:1||information characteristics:1||intention to consume:1||internship program:1||job satisfaction:1||leg bone infusion:1||local food:1||local foods:1||medium and smallscale restaurant:1||natural seeds:1||new senior:1||nondietitians:1||office worker:1||patronage intention:1||perceived quality:1||perception·harmful ingredients·over nutrients:1||postpurchase behavior:1||promotion:1||purchase intention:1||purchasing intention:1||quality:1||quality of life:1||restaurant management:1||restaurant satisfaction:1||restaurant service quality:1||rice cake:1||rice gruel:1||s favorite foods·parents&apos:1||sauce:1||selecting attributes of restaurant:1||senior center:1||sesame seeds:1||skin fibroblast (NHDFc):1||social characteristics:1||solo diner:1||soybean paste:1||subway station workers:1||sugar intake:1||sunsik:1||tail broth:1||tail infusion:1||tourism resource:1||tourist:1||transformational leadership· transactional leadership· dietitians.:1||turnover intention:1||university students:1||utilization:1||walnuts:1||willing to pay (WTP):1||work values:1||가치지각:1||경쟁가치리더십:1||고객 유형화:1||그린레스토랑:1||그린레스토랑항목:1||근로가치관:1||다변량 분산분석:1||대학생:1||로스터리 커피전문점:1||만족도:1||브랜드 이미지:1||소비자 인지도:1||솔로 다이너:1||솔로 다이닝:1||에너지절약:1||외식경영:1||음식점 서비스 품질:1||재구매 의도:1||조직몰입:1||주관성:1||준실험설계:1||중소규모 외식업체:1||팀워크:1||한정식 외식서비스기업:1||???????????:1||Attitude:1||Attitudinal loyalty:1||Behavioral loyalty:1||Brand Image:1||Cognitive dissonance:1||Competing Values Leadership:1||Consumer perceptions:1||Consumption:1||Consumption of sugary processed food:1||Convenience:1||Crosscultural study:1||Culinary tour:1||Cultural Intelligence (CQ):1||Cultural intelligence (CQ):1||Customer Classification:1||Customer Satisfaction:1||Customer involvement:1||Customer.:1||Ethical diningout behavior:1||Experience characteristic:1||Failure mode and effects analysis (FMEA):1||Fast foods:1||Ferulic acid:1||Foodservice management:1||Franchise Foodservice:1||Franchise restaurant:1||Frozen and refrigerated foods:1||Green Restaurant factors:1||Green Restaurants:1||Green management criteria:1||Green restaurant standards:1||High school students:1||ISA:1||ImportancePerformance Analysis:1||Kano 모형:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea 02-710-9127

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