@article{oai:iwate-pu.repo.nii.ac.jp:00002122,
 author = {長坂, 慶子 and 松本, 絵美 and 吉岡, 美子 and 櫛引, 文浩 and 石山, 洋治 and 伊藤, 和夫 and 大畠, 正喜 and 田中, 充 and 山田, 敬三 and 佐々木, 淳 and NAGASAKA, Keiko and MATSUMOTO, Emi and YOSHIOKA, Yoshiko and KUSHIBIKI, Fumihiro and ISHAIYAMA, Youji and ITHO, Kazuo and OHBATAKE, Masaki and TANAKA, Michiru and YAMADA, Keizou and SASAKI, Jun},
 journal = {岩手県立大学盛岡短期大学部研究論集, Bulletin of Morioka Junior College Iwate Prefectural University},
 month = {Mar},
 note = {A breakfast before the departure is the last major service that hotels can provide to customers and therefore becomes one of the elements that determine the rating and overall experience of the hotel. The hotel can also provide regional and unique attributes to the breakfast which can contribute to its publicity. This study examined the expectation and satisfaction of travelers to Iwate toward breakfast and compared them to those in dinner we have previously reported. Two surveys were distributed to hotel guests to explore 1) expectation toward breakfast when they arrive at the hotel and 2) satisfaction on the breakfast right after their last breakfast time. The surveys showed that hotel guests prefer a breakfast with a variety of selection in both Japanese and Western buffet including high quality and locally produced ingredients. The studies also revealed that they feel approximately 1000 yen to be the ideal cost of the breakfast. Based on the satisfaction survey we found that the hotel can enhance guest's satisfaction by providing seasonal and Iwate's unique elements in the breakfast, 16, KJ00006965119, 研究報告},
 pages = {81--89},
 title = {岩手県観光客の食に関する意識について(第 2 報) : 朝食からの検討},
 volume = {13},
 year = {2011}
}