:: Journal of The Korean Society of Food Culture ::

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Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

Eun-Young Kim, Young Woo Lee, Jinyoung Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

DOI:https://doi.org/10.7318/KJFC/2023.38.2.99 Download PDF Export Citation
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A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance

Sang Hoon An, Mi Ra Park, Yong Chul Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.401-410

DOI:https://doi.org/10.7318/KJFC/2019.34.4.401 Download PDF Export Citation
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Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

Seung Hee Baek, Bumjun Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.308-315

DOI:https://doi.org/10.7318/KJFC/2019.34.3.308 Download PDF Export Citation
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Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant

Min Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.550-557

DOI:https://doi.org/10.7318/KJFC/2018.33.6.550 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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- E-mail: foodculture@food-culture.or.kr