:: Journal of The Korean Society of Food Culture ::

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Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

DOI:https://doi.org/10.7318/KJFC/2018.33.2.199
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Analysis of Tangible and Intangible Attributes in Foodservice products by IPA

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.149-160

DOI:https://doi.org/10.7318/KJFC/2016.31.2.149
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