한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제32권2호
  • /
  • Pages.111-117
  • /
  • 2017
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

커피전문점 이용고객의 감정적-유용적 이용동기가 커피전문점 선택속성에 미치는 영향

Effect of Emotional-Utilitarian Motivation on Coffee Shop Selection Attribution

  • 오서경 (경희대학교 대학원 조리외식경영학과) ;
  • 윤효실 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Oh, Seo Kyung (Department of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Yoon, Hyo Sil (Department of Culinary Science and Food Service Management, Graduate School of Kyung Hee University) ;
  • Yoon, Hye Hyun (Department of Culinary Arts and Food Service Management, Kyung Hee University)
  • 투고 : 2016.10.24
  • 심사 : 2017.04.14
  • 발행 : 2017.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to investigate the effects of emotional-utilitarian motivation on coffee shop selection attribution. Based on a total of 276 samples obtained from empirical research, the results of the survey were analyzed by using SPSS 22.0. The results of this study were as follows. Firstly, the results of exploratory factor analysis of coffee shop selection attribution emphasized service, coffee quality, diversity of menu, atmosphere, convenience, and price. Secondly, the customers showed higher emotional motivation than utilitarian motivation. Thirdly, emotional motivation had a significant effect on perception of 'service', 'coffee quality', and 'atmosphere'. On the other hand, utilitarian motivation had a significant effect on 'service', 'diversity of menu', 'convenience', and 'price'.

키워드

참고문헌

  1. Bartra R, Ahtola OT. 1990. Measuring the hedonic and utilitarian sources of consumer attitudes. Marketing Letters, 2(April):159-170
  2. Cho MS, Lee SE, Lee YR. 2008. Relations among eating-out motivation, eating-out constraints and eating-out participation: theoretical and structural modeling. J. Tour Sci., 32(5):31-53
  3. Cho SH, Lee JW. 2011. The effects of coffee house image on perceived value, customer satisfaction, trust and revisit intention. J. Foodserv Manag Soc., 14(4):297-320
  4. Cho WS. 2012. The study about scale to measure the selection attributes of coffee shop. Inter J. Tour Hosp Res., 26(4):155-166
  5. Choi SI, Kim SY, Nam HS. 2011. A study on market segmentation of consumer at coffee bar: adapting marketing 4p mix. Korean J. Hosp Administration., 20(2):89-104
  6. Dong LM, Liu CL, Lee JJ. 2014. A study on the relationship among coffee shop consumers' service experience emotional response satisfaction and loyalty. Korean J. Hosp Administration., 23(3):165-181
  7. Jang KS, Kim HS, Lee KO. 2004. A study on relationships among ski resort visitor motivations, visitor satisfaction and behavior intention. Korean J. Hosp Administration., 13(1):29-46
  8. Jun JH, Bang JS, Choi TH. 2006. The relationship between wine- Selection attributes and consumer satisfaction. Korean J. Culin Res., 12(2):88-105
  9. Kim HM, Kim HB, Cha SB. 2015. The effect of coffee shop selection choice attributes on customer behavioral intention: moderating effect of preferred type of coffee shop. Korean J. Tour Res., 30(2):115-132
  10. Kim JA, Bae GK, Byun GI. 2016. A study on the influence of utilitarian/hedonic value in family restaurants on brand attitude, and purchase intention: a kind price discount effect control. J. Foodserv Manag Soc., 19(2):33-56
  11. Kim JY, Ahn KM. 2010. Market segmentation based on emotional-utilitarian motivation-focused on specialty coffee shops. Korean J. Culin Res., 16(5):103-117
  12. Kim KJ, Park KY, Park KY. 2012 The effects of importance and performance of coffee shop selection attribution on customer satisfaction. J. Foodserv Manag Soc., 15(5):277-295
  13. Kim KR, Kim DJ. 2010. A perceptual mapping of coffee shop brands and preference attributes. Korean J. Culin Res., 16(3):66-75
  14. Kim TH, Yoo HJ, Lee IO. 2010. Evaluation of how the motivation the use of specialized coffee branches brand attitude, satisfaction and loyalty. J. East Asian Soc Diet Life., 20(1):149-158
  15. Kim YH. 2003. A study on the choice attributes and customer satisfaction of a take-out coffee shop. Korean J. Culin Res., 9(3):141-154
  16. Ko JY, Seo HJ. 2009. A study on the selection attribute of coffee consumer's. J. Hotel & Resort., 8(2):23-41
  17. Lewis, RC. 1981. Restaurant advertising: appeals and consumers' intention. J. Adv Res., 21(5):69-74
  18. Park KM. 2010. A study of college students' actual conditions of using coffee shops and choice attributes: focused on Seongnam area. Korean J. Soc Food Sci Nutr., 23(1):52-62
  19. Philips, CFI., Duman, DJ. 1989. Marketing: Principles and Methods. R. D. Irwin, pp 55-58.
  20. Ryoo KM, Park JH. 2016. Selection attribute difference in perception by the coffee shop patronage motives: focusing on the Daejeon area college students. Inter J. Tour Hosp Res., 30(2):93-105
  21. Ryu C. 2013. The study about difference of consumption experiences according to utility motivation of customers visiting specialty coffee shop: focusing on Daejeon area. J. Hosp Tour studies., 48:100-115
  22. Son YJ. 2010. The effect of customer choice attributes on customer satisfaction, revisit and word-of-mouth intention in a coffee shop. Korean J. Culin Res., 16(4):76-93
  23. Yoon NS. 2011. The market segmentation of franchise coffees shops, and the difference analysis of choice attributes and consumer satisfaction in market segments: focused on Seoul area. J. Tour Hosp Res., 25(4):225-239
  24. Yoon TH. 2005. A study of the motivation for eating out & selection attributes. J. Foodserv Manag., 8(3):47-66
  25. 2016 Franchise coffee shop status 1: the country, Available from: http://coffeetv.co.kr/?p=15333, [accessed 2017.02.26]
  26. Coffee white paper of Korea (4) the age of eat a lot of coffee ranter than Kimchi, Available from: http://coffeetv.co.kr/?p=9079, [accessed 2017.02.26]