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KMID : 0123419990040030466
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Korean Journal of Community Nutrition
1999 Volume.4 No. 3 p.466 ~ p.478
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Examination of the Gap between Customer’s Perception and Foodservice Provider’s Perception of Service Quality in Restaurants
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Abstract
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KEYWORD
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service quality, gap, perception, customer, operational characteristics
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FullTexts / Linksout information
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Listed journal information
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