저자의 연구 키워드

저자의 연구 키워드

#감성디자인

#담금

#레스토랑 인테리어 디자인

#막걸리

#밀레니얼 세대

#밑술

#배양

#북한이탈주민

#소비가치

#스페이스마케팅

#시장세분화

#양조

#업무역량

#외식소양

#외식전문성

#이용자만족

#인덕션 서비스스케이프

#인덕션렌지

#재구매 의도

#창업준비

#창업확신

#친환경 기능

#administrative result

#Bakery Employees

#business performance

#business type

#Career Development

#consumption value

#Customer Satisfaction

#Customers’ satisfaction

#dietary education

#dietary satisfaction

#dining trends

#Eco-friendly Induction Range

#Emotional design

#foodservice expertise

#foodservice industry

#foodservice knowledge

#Franchised & independent hotels

#healthy dietary practice

#Hotel F&B organizations

#Human Service

#Image

#Induction Servicescape

#industrial characteristic

#Japanese restaurant

#Job Effectiveness

#Job satisfaction

#Kitchen system

#lifestyle

#Makgeolli

#Market orientation

#market segmentation

#mashing

#Menu management

#Menu Price

#millennial generation

#mitsul

#North Korean defectors

#Nuruk

#Organizational commitment

#Physical Service

#physicochemical characteristics

#Q 방법론

#Q methodology

#Q방법론

#Q-methodology

#Repurchase Intention

#Restaurant interior design

#selection factor

#space marketing

#start-up confidence

#start-up preparation

#User Satisfaction

#values of personal individuals

#work competency