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A Mixed-Methodological Study of Dietitians' Perception and Behavioral Intention towards Sustainable Institutional Foodservice: Focus on Contract Business-and-Industry Foodservice

机译：营养师感知和行为意图对可持续制度食品服务的混合方法论研究：专注于合同业务和工业食品服务

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Soyoung Kim; Jihyun Yoon;
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年度 2015
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1. Sustainable business-and-industry foodservice Consumers' perception and willingness to pay a premium in South Korea [J] . Kim Soyoung, Yoon Jihyun, Shin Joongwon International Journal of Contemporary Hospitality Management . 2015,第4期

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2. Analysis of Perception of School Foodservice Facilities and Utilities in Gyeongnam Area by School Nutrition Teachers (Dietitians) Comparison of School Foodservice Facilities and Improvement of Utilities in Schools [J] . Young Jeon, Hyun-Ah Kim Journal of the Korean Society of Food Science and Nutrition . 2014,第9期

机译：学校营养老师（饮食专家）对庆南地区学校餐饮服务设施的看法的分析学校餐饮服务设施的比较和学校设施的改善
3. Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice [J] . Lee Kyung-Eun Nutrition Research and Practice . 2011,第1期

机译：营养师和机构食品服务厨师的领导成员交流（LMX）对工作倦怠的调节作用
4. Understanding Generation Y' Perceptions and Purchase Intentions Related to Green Practice in Foodservice Operations [C] . Theodosia C. Nathalia, Yustisia Kristiana Asia Tourism Forum . 2016

机译：了解y'的感知和购买意图与食品服务运营中的绿色实践相关
5. A comparison of foodservice employees' and students' perceptions of satisfaction with school foodservice programs [D] . LeBlanc, Yvette Marie LeGros 2000

机译：餐饮服务员工和学生对学校餐饮服务计划满意度的比较
6. Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice [O] . Kyung-Eun Lee 2011

机译：营养师和机构食品服务厨师的领导成员交流（LMX）对工作倦怠的调节作用
7. Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice [O] . Lee, Kyung-Eun 2011

机译：营养师和机构食品服务厨师的领导成员交流（LMX）对工作倦怠的调节作用
8. Training Guide for Foodservice Personnel in Programs for Young Children. A Manualfor Nutritionists, Dietitians, and Foodservice Specialist Who Are Developing and Conducting Training Programs [R] . 1997

机译：营养学家，营养师和正在开发和实施培训计划的食品服务专家手册

A Mixed-Methodological Study of Dietitians' Perception and Behavioral Intention towards Sustainable Institutional Foodservice: Focus on Contract Business-and-Industry Foodservice

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