Zeithalml, V. A. (1988). Consumer perceptions of price, quality and value: A means end model and synthesis of evidence. journal of marketing, 52, 2-22.
Zaltman, V. A. (1988). Comsumer perceptions of price Quality and value: a Means-End model and synthesis of evidence. Journal of Marketing, 52, 2-22.
Zaltman, G. (1997). Rethinking market research: Putting people back in. Journal of Marketing Research, 34, 424-437.
Zaltman, G. & Coulter, R. H. (1995). Seeing the voice of the customer: The metaphor based advertising research. Journal of Advertising Research, 37. 35-51.
Zaltman, G. & Coulter, R. H. (1993). Seeing the voice of the customer: The Zaltman metaphor elicitation technique. Marketing Science Institut, 1-43.
Yuksel, A. & Yuksel, F. (2002). Market segmentation based on tourists dining preferences. Journal of Hospitality and Tourism Research, 26(4), 315-331.
Yi. Y. (1990). The determinants of consumer satisfaction: the moderation role of ambiguity, Advances in consumer research, 20, 502-506.
Woodruff, R. B. (1997) Customer Value: The Next Source of Competitive Advantage. Journal of the Academy of Marketing Science, 25(2), 139-153.
Woodl, L. (1979). Restaurant Operators See Patrons Ordering More Healthy Selection. Food Service Marketing, 41, 8-13.
Wood, L. (1978). Nutrition at Home vs Restaurants: How do Partons View it?. Food Service Marketing, 40, 8-13.
Wolcott, H. F. (1994). Transforming Qualitative date: Description, analysis, and interpretation. Thousand Oaks, CA: Sage.
Wikipipedia(위키백과)
www.wikipedia.org
Wheth, J. N., Newman, B. I. & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of Business Research, 22, 15-170.
Wansink, B. (2003). Using laddering to understand and leverage a brand’s equity. Qualitative Market Research, 6(2), 111-118.
Vaucalir, C. M., Janke, J., Fischer, R. & Fontatine, J. (2011). The structure of human values at the culture level: A meta-analytical replication of Schwartz,s Value orientations using the Rokeach Values Survey. Journal of Cross-Cultural Psychology, 42(2), 186-205.
Ulin, P., Waszak, C. & Pfannenschmidt, S. (1996). Paper presenteda at Family Health International’s Women’s Studies pfoject technical advisory group annual meeting. Integrating qualitative and quantitative research, Raleigh, NC.
Thomas, K. (2004). The research process as a journey: From positivist traditions into the realms of qualitative inquiry. Routledage.
Tashakkori, A. & Teddlie, C. (1998). Mixed methodology: Combining Qualitative and Quantitative Approaches. Applied Social Research Methods, 46.
Tania Modesto, V. O., Ana, A. I. & Marcos, C. C.(2006), Discussing Laddering Application by the Means-End Chain Theory. The Qualitative Report, 11(4), 631-649.
Tabachnick, B. G., & Fidell, L. S. (2007). Using multivariate statistics(5th ed.). Boston, MA: Pearson/Allyn & Bacon.
Sweeney, J. C. & Soutar, G. N. (2001), Consumer Perceived value: the development of multiple item scale. Journal of Retailing, 77(2), 203-220.
Susskind, A. M. & Chan, K. E. (2000). How Restaurant features affect check averages. Conell Hotel and Restaurant administration Quarterly, 41(6), 56-63.
Susan, A. (1992). Consumer Choice and segmentation in the Restaurant Industry. The service Industries Journal, 12(3), 324-339.
Stevens, P., Knuston, B. & Patton, M. (1995). DINESERV: A tool for measuring service quality in restaurant. Conell Hotel and Restaurant Administration Quarterly, 36(2), 56-60.
Spradely, J. P. (1980). Participant Observation. Harcourt Brace Jovanovich College Publishers.
Siguaw, J. A., Mattila, A., & Austin, J. R. (1999). The brand-personality scale: An Application for Restaurants. Cornell Gotel and Restaurant Administration Quarterly, 40(3), 48-55.
Sheth, J. N., Newman, B. I. & Gross, B. L. (1991). Why we buy we buy: A Theory of Consumption Values. Journal of Business Research, 22(2), 159-170.
Sheth, J. N., Mittal, B. & Newman, B. I. (1999). Consumer Behavior: Consumer & Beyond, Dryden Press.
Sheth, J. N. & Frazier, G. L. (1982). A Model of Strategy Mix Choice for Planned Social Change. Journal of Marketing, 46, 15-26.
Schwartz, S. H. (1990). Toward a Theory of the Universal Content and Structure of Values: Extenstions and Corss-Cultural Replication. Journal of Personality and Social Psychology, 85(5), 878-891.
Schwartz, S. H. (1987). Toward a Universal Psychological Structure of Human Value. Journal of Personality and Social Psychology, 53(3), 550-562.
Rokeack, M. (1968). Beliefs, attitudes, and values: A theory of organization and change. San Francisco: Jossey-Bass.
Rokeach, M. (1973). The Nature of Human Values. New York: The Free Press.
Rintamaki, T., Kanto, A., Kuusela, H. & Spence, M. T. (2006). Decomposing the value of department store shopping into utilitarian, hedenic and social demensions. Journal of Retail, 34(1), 6-24.
Riffe, D., Lacy, S. & Fico, F. (2014). Analyzing Media Messages: Using Quantitative Content Analysis in Research(3des). Routledge Ltd.
Reynolds, T. J. & Gutman, J. (1988). Advertising is image management. Journal of Advertising Research, 24(1), 27-36.
Reynolds, T. J. & Gutman, J. (1984). Laddering Theory, methods, analysis, and interpretation. Journal of Advertising Research, 2, 11-31.
Research & Research(리서치앤리서치)
w3.radr.co.kr
Phillips, J. M. & Reynolds, T. J. (2009). A Hard look at Hard laddering: A comparison of studies examing the hierarchical structure of means-end theory. Qualitative Market Research, 12(1), 83-99.
Phillimore, J. (2004). Qualitative Research in Tourism Ontologies, Epistemologies and Methodologies. Routledge.
Park, C. (2004). Efficient or enjoyable? Consumer values of eating – out and fast food restaurant consumption in Korea. Hospitality Management, 23, 87-94.
Parasuraman, A., Zeithaml, V. A. & Berry, L. L. (1988), SERVQUAL : A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality, Journal of Retailing, 64(1), 12-40.
Page, A. L., Cox, D. N., Russell, C. G. & Leppard, P. I. (2005). Assessing the predictive value of means-end-china theory: an application to meat product choice by Australian middle-aged women. Elsevier, 44, 151-162.
Olson, J. & Reynolds, T. J. (2008). The means-end chain approach to understanding consumer decision making. New Jersey: Lawrence Erlbaum Associates.
Oliver, R. L. (1981), Measurement and Evaluation of Satisfaction Process in Retail setting, Journal of Retailing, 57(Fall), 25-48.
Oliver, R. L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of Marketing Research, 17(4), 460-469.
Oh, M. & Jeong, M. (1996). Improving marketers’ predictive power of customer satisfaction on expectation-based target market levels. Hospitality Research Journal, 19(4), 65-85.
Ninemeir, J. D. & Hayes, D. K. (2006). Restaurant Operations Management Principles and Practices. Upper Saddle River, N.J. : Pearson Prentice Hall.
NRA(미국레스토랑 협회)
www. restaurant.org
NAICS(북미산업분류체계)
www.naics.com
Morse, J. M. (1994). Critical issues in qualitative research methods. Thousand Oaks: Sage Publications.
Morgan, M. S. (1993). Benefit Dimensions of Midscale Restaurant Chains. Conell Hotel and Restaurant administration Quarterly, 3, 106-141.
Kivela, J. J. (1997). Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality, 9(3), 166-123.
Kincheloe, J. L. (1991). Teachers as researchers: Qualitative inquiry as a path of empowerment. London: Falmer.
Kellly, S. F., & Kelly, R. J. (1995), Imagine yourself well : better health through self-hypnosis. New York : Plenum Press.
Keller, K. L. (2003). Strategic brand management: Budling, measuring and managing brand equity(2nd ed). upper Saddle River, NJL Prentice-Hall.
Keller, K. L. (1993). Conceptualizing, measuring, managing, customer-based brand equity. Journal of Marketing, 57, 1-22.
Kara, A., Kaynak, E. & Kucukemiroglu, O. (1995). Marketing strategies for fast-food restaurants: a customer vies. International Journal of Contemporary Hospitality Management, 7, 16-22.
Kahle, L, R. (1983). Social Values and Social Change: Adaptation to Life in America(Eds.). New York: Praeger.
Kagel, L. R. & Kennedy, P. (1988). Using the list of values to understand consumers. The Journal of Services Marketing, 2(4), 49-56.
KSIC(한국표준산업분류)
kssc.kostat.go.kr
Johnston, C, S. (1995). The Rokeach Value Survey: Underlying structure and multidimensional scalin. Journal of Psychogy, 129(5), 583-597.
Jeong, M. Y. & Yeh, T. M. (2015). The effect of comsumer values on the brand position of green restaurants by means-end chain and laddering interviews. Serv Bus.
Jeong, E. H. & Jang, S. C. (2015). Healthy menu promotions: A match between dining value and temporal distance. International Journal of Hospitality Management. 15, 1-3.
Jensen, O. & Hansen, K. V. (2007). Consumer values among restaurant customers. Hospitality Management, 26, 603-622.
Jarros, S. J., Jermier, J. M., Joehler, J. W. & Sincich. T. (1991), Effects of Calculative, Affective and Moral Commitment on the Turover Process: Evaluation of Three Structural Equation Model. Academy of Management Proceeding. 220-224.
Jang, D. & Mattila, A. S. (2005). An examination of restaurant loyalty progrnas: what kinds of rewards do customers prefer?, International journal of Contemporary Hospitality Management, 17, 402-408.
Holsti, O. R. (1969). Content analysis for the social sciences and humanities. Addison-Wesley Pub.
Holbrook, M. B. (2006). Consumption experience, customer value, and subjective personal introspection: AN illustrative photographic essay. Journal of Business Research, 59(6), 714-725.
Holbrook, M. B. (1999). Consumer Value. New York, Routledge.
Holbrook, M. B. (1998). “Introduction to consumer value.” In Morris B. Holbrook(Ed.), Consumer Value: A Framework for Analysis and Research. London and New York, NY: Routledge.
Holbrook, M. B. (1984). Situation-specific ideal points and usage of multiple dissimilar brand. Research in Consumer Behavior, 7, 93-131.
Holbrook, M. B. (1944). The Nature of Consumer Value, Roland T. Rust and Richard L. Oliver (Eds,), Service Quality: New Direction in Theory and Practice, Sage Publications. Thousand Oak. CA.
Hofstede, G. (2001). Culture's Consequences: Comparing Values, Behaviors, Institutions and Organizations Across Nations(2nd Ed), Thousand Oaks, CA: Sage Publications.
Hirsshman, E. C. & Holbrook, M. B. (1982). Hedonic Consumption: Emerging Concepts, Methods and Propositions. Journal of Marketing, 46(3), 92-102
Hinkle, D. N. (1965). The change of personal constructs from the viewpoint of a theory of construct implications. Unpublished Ph.D. thesis, The Ohio State University, Columbus.
Haward, J. A. (1977). Consumer behavior: Application and theory. New York: McGraw-Hill.
Haley, R. I. (1968). Benefit Segmentation: A decision-oriented Research Tool. Journal of Marketing, 32, 30-35.
Hair, F. F., Balck, W. C., Babin, B. J. & Anderson, R. E. (2009). Multicariate date analysis(7th ed). Upper Saddle River, NJ: Pearson Prentice Hall.
Ha, J. & Jang, S. C. (2013). Attributes, Consequences, and Consumer Values: Mean-end Chain approach across restaurant segments. International Journal of Contemporary Hospitality Management, 26(3), 383-409.
Ha, J. & Jang, S. C. (2012). Consumer Dining Value: Does it Vary Avross Different Restaurant Segments?. Journal of Foodservice Bustness Research, 15, 123-142.
Fornell, C., & Larcker, D. F. (1981). Evaluating Structural Equation Models with Unobservable Variables and Measurement Error. Journal of Marketing Research, 18(1), 39-50.
Florence, M. D., Asbridege, M. & Veugelers, P. J. (2008). Diet Quality and Academic Performance. Journal of school health, 78(4), 209-215.
Experteninterviews und qualitative Inhaltsanalyse: Als Instrumente rekonstruierender Untersuchungen: 우상수 정수정 역, 전문가 인터뷰와 질적 내용분석
Denzin, N. K. (1978). The research act: A theoretical instruction to sociological methods(2nd). NEw York: McGraw-Hill.
Costa, A. I. A., Dekker, M. & Jongen, W. M. F. (2004). An overview of means-end theory: potential application in consumer-oriented food product design. Trends in Food Science & Technology, 15, 403-415.
Corbin, J. & Strauss, A. (1990). Ground Theory Research: Procedures Canons, and Evaluative Criteria. Qualitative Sociology, 13(1), 3-21.
Churchill, G. H. (1979). A Paradigm for Developing Better Measures of Marketing Constructs, Journal of Marketing Research, 16, 3-6.
Chron. www.chron.com
Christensen, G. L. & Olson, J. C. (2002). Mapping Consumeres’ Mental Models with ZMET. Psychology & Marketing, 19(6), 477-502.
Choi, N. H. & Kim, Y. S. (2012). The roles of emotion induced by types of restaurant attributes in advertisement on evaluation. Nankai Business Review International, 3(3), 224-241.
Chan, F. W. C. (2008). Values motivating the purchase of organic food: A laddering analysis. University of Alberta (Canada).
Chahal, H. & Kumari, N. (2012). Consumer perceived value: The development of a multiple item scale in hospitals in the Indian context. International Journal of Pharmaceutical Healthcare Marketing, 6(2), 167-190.
Cerjak, M. H. R., Brunner, F. & Tomic, M. (2014). What motivates consumers to buy traditinal food products? Evidence from Croatia and Austria using word association and laddering interviews. British Food Journal, 116(11), 1726-1747.
Catheryn, K. L. & Bruce, P. (2013). ZMET: a psychological approach th understanding unsustainable tourism mobility. Journal of Sustainable Tourism, 21(7), 1036-1048.
Carry, M. A. (1994). The Group Effect in Focus Groups: Planning, Implementing, and Interpreting Focus Group Research. Thousand Oaks: Sage Publications.
Bostschen, G., & Tehlen, E. M. (1998). Hard versus soft laddering: Implications for appropriate use. Stuttard: Schaffer-poeschel Verlag.
Bojanic, D. C. (2007). Customer Profile of the “Carryout” segment for restaurants. International Journal of Comtemporary Hospitality Management, 19(1), 21-31.
Blose, J. & Litvin, S. (2005), Social Values and restaurant patronage. Tourism Review International, 8(4), 311-321.
Birdwhistell, R. L. (1970). Kinesics and Context: Essays on body motion communication. Philadelphia, University of Pennsylvania Press.
Batra, R. & Ahtola, O. T. (1990). Measuring the hedonic and utilitarian sources of consumer attitude. Marketing Letters, 2(2), 159–170.
Barrows, C. W., Powers, T. & Reynolds, D. R (2012). Introduction to Management in the Hospitality Industry(10th ed). New York: Wiley.
Baloglu, S. (2002). Dimensions of customer loyalty: Separating friends from well wishers. The Cornell Hotel and Restaurant Administration Quarterly, 43(1), 47-59.
Bahn, J. D. & Granzin, K. L. (1985). Benefit Segmentation in the Restaurant Industry. Journal of the Academy of Marketing Science, 13(3), 226-247.
Babin, B. J., Darden, W. R. & Griffin, M. (1994). Work and/or fun: measuring hedonic and utilitarian shopping value. Journal of Consumer Research, 20, 644-656.
Arnold, M. J. & Reynolds, K. E. (2003). Hedonic shopping motivation. Journal of Retailing, 72(2), 77-95.
Andre, C. (1978). Consumer Nutrition Awareness is Changing Processing. Food Processing, 39, 28-40.
Andnderson. E. W. & Sulliva, M. (1993). The antecedents and consequences of customer satisfaction of firms. Marketing Science, 12(Spring), 125-143.
Anderson, J. C. & Narus, J. A. (1998). Business Marketing: Understand What Customers Value. Harvard Business Review, 76, 53-65.
Anderson, E. W. (1988). Consumer Satisfaction and Word of Mouth, Journal of Service Research, 1(1), 5-17.
Amanda, B. & Pestle, R. E. (1981). Dietary Intake and Food Behavior Practices: Long Term Effects of the Georgia Expanded Food and Nutrition Program. Home Economics Research Hournal, 10, 62-68.
Aaker, J. L. (1997). Dimension of Brand Personality. Journal of Marketing Research, 34, 347-356.
