Open AccessA Study on the Differences between the Perception of Service Quality and Satisfaction by the Cultural Capital of Food-Service Consumers
Author(s) -
김재곤
Publication year - 2009
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2009.15.4.013013013
Subject(s) - service quality , marketing , business , service (business) , perception , food service , consumer satisfaction , quality (philosophy) , cultural capital , capital (architecture) , advertising , psychology , geography , sociology , social science , philosophy , archaeology , epistemology , neuroscience