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SSCI / SCI 국제특급저널

knowledge transfer

Influential factors for successful knowledge transfer in restaurant franchises.png

Creating Shared value to customer behaviors

ssci-2006-Linking Creating Shared Value to Customer Behaviors in the Food Service Context.

menu labeling

Application_image.jpg

scr for airlines

StrategicCSR_image.png

Brand Nutritional Information

sci-2012-Which brand should be more nervous about nutritional information disclosure_ McDo

gROCERANT

Experience_image.jpg

premium food markets

Consumers_image2.jpg

SCI 국제저널

behavior toward nutrition information

sci-2008-Comparison of college students’ behavior toward nutrition information communicati

tECHNOLOGY Acceptance

2020-nrp-sci.png

Perception of Menu Labeling

sci-2006-Customers' perception of the attributes of different formats of menu labeling_a c

Healthy Menu Selection

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