Open AccessA Study on Quality Improvement of Korean Restaurants Perceived by Workers for the Globalization of Korean Food
Author(s) -
Na-Young Yi,
Ju-Yeon Lee,
TongKyung Kwak
Publication year - 2015
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.1.072
Subject(s) - sanitation , food service , business , quality (philosophy) , service (business) , service quality , marketing , medicine , advertising , philosophy , epistemology , pathology
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