DOI QR코드

DOI QR Code

The Effects of Experiential Value of on Customer Loyalty in Dessert Café of College Students: Focused on Moderating Effect of the Eating Out Consumption Patterns

대학생의 디저트카페에 대한 경험가치가 고객충성도에 미치는 영향: 외식소비성향의 조절효과를 중심으로

  • 윤희숙 (서정대학교 호텔조리과)
  • Received : 2017.12.03
  • Accepted : 2018.01.18
  • Published : 2018.01.31

Abstract

The purpose of this study is to investigate the relationship between experiential value, customer loyalty and eating out tendency of dessert $caf{\acute{e}}$ in college students. This survey was conducted for college students who have used dessert $caf{\acute{e}}$ mainly in college areas where dessert cafes are concentrated in Seoul. The survey was conducted on August 17, 2017 to 28 August. A total of 250 copies of the questionnaires were distributed and 208 copies of valid data were used for the analysis. The results of the analysis are as follows. First, emotional experience value and service experience value were found to affect customer loyalty, and cognitive experience value did not affect customer loyalty. Second, the economic and health seeking type showed a positive(+) moderating effect between emotional experience value and customer loyalty, and negative(-) moderating effect between cognitive experiential value and customer loyalty. Next, atmosphere seeking type showed a moderating effect between service experience value and customer loyalty, and the eating out seeking type showed a moderating effect between emotional experience value and customer loyalty. Finally, convenience seeking type showed positive(+) moderating effect between cognitive experiential value and customer loyalty, and negative(-) moderating effect between service experience value and customer loyalty. Based on the results of this study, the dessert cafe operator can grasp the experience value of college students in order to secure college students who are using dessert cafe as loyal customers. In particular, the relationship between experience value and customer loyalty, it is expected to provide useful data for constructing a specific positioning strategy according to each segment market.

Keywords

References

  1. Ahn, S. H., Myeong, S. H., & Yoon, D. L. (2014). The effects of emotional value of consumption of coffee shop users on their consumption propensities and customer behavioral intentions. Journal of Tourism Sciences, 38(8), 271-293.
  2. Asseal, H. (2004). Consumer behavior : A strategic approach. New York: Houghton Mifflin Company, 11-25.
  3. Baron, M. R., & Kenny, D. A. (1986). The moderator-mediator variable distinction in social psychological research: Conceptual, strategic, and statistical considerations. Journal of Personality and Social Psychology, 51(6), 1173-1182. https://doi.org/10.1037/0022-3514.51.6.1173
  4. Baudrillard, J. (1994), Simulacra and simulation, University of Michigan press.
  5. Chang, L., & Arkin, R. M. (2002), Materialism as an attempt to cope with uncertainty. Psychology & Marketing, 19(5), 389-406. https://doi.org/10.1002/mar.10016
  6. Cho, S. Y., & Jun, J. K. (2016). Positioning analysis of dessert cafe based on brand personality. The Tourism Science Society of Korea, 40(4), 29-42.
  7. Cho, Y. G., & Lee, S. M. (2008). The correlation study effect on brand loyalty in prestige goods. The Korean Journal of Consumer & Advertising Psychology, 9(2), 263-284. https://doi.org/10.21074/kjlcap.2008.9.2.263
  8. Choi, M. S., Kil, K. Y., Rha, Y. A. (2013). A study on the consumption propensities and foodservice consumption behavior in silver generation. Korea Journal of Tourism & Hospitality Research, 7(3), 349-369.
  9. Choi, S. S., & Kwon, Y. J. (2012). A study on the influences of the consumption experiences at brand coffee stores on the consumption emotion and revisit intention. International Journal of Tourism & Hospitality Research, 26(4), 277-292.
  10. Chow, I. H., Lau, V. P., Lo, T. Y., Sha, Z., & Yun, H. (2007). Service quality in restaurant operations in China: Decision and experiential oriented perspectives. International Journal of Hospitality Management, 26(3), 698-710. https://doi.org/10.1016/j.ijhm.2006.07.001
  11. Chung, S. Y., Seo, S. H., & Kah, J. H. (2009). The effect of experiential marketing on brand attitude and brand loyalty in family restaurant. Journal of Foodservice Management Society of Korea, 12(2), 229-252.
  12. Fornell, C., Johnson, M. D., Anderson, E. W., Jaesung, C., & Bryant, B. E. (1996). The American customer satisfaction index: Nature, purpose, and findings. Journal of Marketing, 60(4), 7-18. https://doi.org/10.2307/1251898
  13. Han, G. S., & Lee, J. H. (2014). The relation between effects of positive emotional response of female customers in Busan and behavioral intention according to their food service consumption propensity. Culinary Science & Hospitality Research, 20(6), 1-12. https://doi.org/10.20878/cshr.2014.20.6.001001001
  14. Holbrook, M. B. (1994). The nature of customer value: An axidogy of services in the consumption experience, in service quality : New directions in theory and practice.
  15. Holbrook, M. B., & Corfman, K. P. (1985). Quality and value in the consumption experience: phaderus rides again, in Jacoby, J., & Olson, J.(eds.) Perceived quality: How consumers view sores and merchandise. Lexington. MA: Lexington Books 31-57.
  16. Hwang, H. Y., & Kim, B. Y. (2010). Building the successful marketing strategy of a dessert brands in the food service industry. Journal of Product Research, 28(6), 13-28.
  17. Hwang, S. H., Yoon, S. J., & Oh, J. C. (2011). A study on relationship between shopping experiential value and brand equity in retailing stores: Focused on large discount store and convenience store. Journal of the Korea Service Management Society, 13(3), 1-26.
  18. Jacoby, J., & Chestnut, F. (1978). Brand loyalty measurement and management. New York: John Wiley and Sons, 1-60.
  19. Jang, H. J. (2009). Evaluation of the menu satisfaction and the customer's menu selection factor in the delivery food service (Master's thesis). Chung-Ang University.
  20. Ji, S. G., & Lee, H. J. (2006). In-store customers’ emotional responses: Antecedents and consequences. Korea Research Academy of Distribution & Management Review, 9(3), 43-69.
  21. Jung, G. S. (2016). The study of an impact of Dessert Cafe menu quality, depending on the personal values, on the selection properties and the purchase behavior -Focused on dessert cafe customers- (Master's thesis). Catholic Kwandong University.
  22. Kang, J. H., & Kang, J. H. (2017). Effect of the experienced value of a Matjip (reputation restaurant) on brand association and repurchase intention. International Journal of Tourism & Hospitality Research, 31(6), 109-126.
  23. Kim, H, Y., & Jeong, E. S. (2016). A study on the effect of physical environments and experiential value on visitor satisfaction. International Journal of Tourism & Hospitality Research, 30(9), 161-175. https://doi.org/10.21298/IJTHR.2016.09.30.9.161
  24. Kim, H. Y. (2015). Effects of restaurant selection attributes by foodservice consumption propensity on customers' behavioral intentions of silver generation (Master's thesis). Hansung University.
  25. Kim, K. A. (2013). A study on relations among small business persons' psychological characteristics, entrepreneurship, entrepreneurial satisfaction, a entrepreneurial recommendation intention: focusing on entrepreneurs of dessert cafes (Doctoral dissertation). Kyungsung University.
  26. Kim, K. M. (2015). Effects of impact on the satisfaction and loyalty of seafood buffet restaurant by housewives of eating out consumption (Master's thesis). Dong-eui University.
  27. Kim, K. Y., & Baek, J. O. (2010). The effect of emotional response on satisfaction according to the dining-out consumption pattern. Culinary Scinece & Hospitality Research, 16(3), 147-160. https://doi.org/10.20878/cshr.2010.16.3.010
  28. Kim, M. K., Kim, S. S., & Rha, Y. A. (2015). A study on the foodservice consumption propensity and restaurant selection attributes depend on personal value of the sliver generation. International Journal of Tourism & Hospitality Research, 29(5), 239-255.
  29. Kim, S. Y. (2001). A study on the characteristics of sport consumer culture -Focused on the theory of Baudrillard's consumer society- (Doctoral dissertation). Yonsei University.
  30. Kim, T. H., & Park, Y. S. (2005). Preference differences in interior images of restaurants according to lifestyle. Family & Environment Research, 43(10), 69-79.
  31. Kim, T. H., Lee, S. H., & Park, H. H. (2006). Analysis of consumer pattern according to dining-out orientation. Korea Journal of Tourism & Hospitality Research, 20(3), 313-323.
  32. Kim, T. S. (2016). The structural relationship of bakery cafe customer's life style, experience calue, customer satisfaction and customer loyalty (Doctoral dissertation). Youngsan University.
  33. Kim, Y. K. (2015). The effects attributes of dessert cafe selection on relationship quality and behavioral intentions. Culinary Science & Hospitality Research, 21(6), 38-48. https://doi.org/10.20878/cshr.2015.21.5.004004004
  34. Kim, Y. K., & Woo, M. H. (2013). Study on the effect of physical environment of coffee shop on customers' relationship quality. International Journal of Tourism & Hospitality Research, 27(3), 371-383.
  35. Kotler, P. (2003). Marketing management. 11th Upper saddle river, New Jersey: Prentice-hall.
  36. Lee, G. O., & Jang, H. J. (2013). Study on influencing relationship between experiential value and behavior intention with parameter of consumer's attitude on food service company. International Journal of Tourism & Hospitality Research, 27(4), 211-226.
  37. Lee, J. U., Lee, Y. K., & Ahn, S. M. (2017). Effects of experiential value and emotional responses on brand satisfaction and brand loyalty in the family restaurant context. Food Service Industry Journal, 13(1), 123-140.
  38. Lee, S. K. (2016). The influences of servicescape to customer experience, emotional response and value co-creation in dessert cage of Korean dishes (Doctoral dissertation). Catholic University of Daegu.
  39. Lee, Y. J. (2011). Research on dining out expenditures according to value expense pursuit of silvergeneration-Focused around individual's value- (Doctoral dissertation). Kyonggi University.
  40. Lee, Y. R. (2016, Nov 14). Domestic dessert market increased by 10.5% yearly. aflnews. Retrieved from http://www.aflnews.co.kr/news/articleView.html?idxno=125123
  41. Ma, S. J. (2013). Eating out consumtion patterns of college students eating the impact of the eating out select properties( Daegu, Gyeongbuk area around) (Master's thesis). Catholic University of Daegu.
  42. Mathwick, C., Malhotra, N., & Rigdon, E. (2001). Experiential value: conceptualization, measurement and application in the catalog and internet shopping environment. Journal of Retailing, 77(1), 39-56. https://doi.org/10.1016/S0022-4359(00)00045-2
  43. Ministry of Agriculture Food and Rural Affairs (2016).
  44. Nam, K. W., & Lim, S. H. (2011). The relationship between golf practice range customers’ brand personality and brand preference and consumption pattern. The Korean Journal of Sport, 9(3), 47-58.
  45. Namkung, Y. & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective, International Journal of Contemporary Hospitality Management, 20(2), 142-155. https://doi.org/10.1108/09596110810852131
  46. Oh, D. Y. (2014). The influence of cognitive and emotional experience on perceived value, brand attitude and brand loyalty -A comparative study on Korean and American coffee chins- (Doctoral dissertation). Kyung Hee University.
  47. Oliver, R. L. (1996). Satisfaction, A behavioral perceptive on the consumer. New York: Mcgraw-Hill International Editions.
  48. Oliver, R. L., & Swan, J. E. (1989). Equity and disconfirmation perceptions as influences on merchant and product satisfaction. Journal of Consumer Research, 16(3), 372-383. https://doi.org/10.1086/209223
  49. Olson, J. C., Daniel, R. T., & Dover, P. S. (1982). Do cognitive responses mediate the effects of advertising content on cognitive structure. Journal of Consumer Research, 9(3), 245-261. https://doi.org/10.1086/208921
  50. Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 5-6.
  51. Park, J. I. (2017). The relationship between eating-out motivation and purchasing attitude according to eating-out consumption of college students (Master's thesis). Honam University.
  52. Park, S. Y., & Bae, H. K. (2006). Sensory experience effects on store attitude and loyalty: the mediating role of emotion and satisfaction. Journal of Marketing Management Research, 11(3), 1-13.
  53. Reichheld, F. F. (1996). Learning from customer defections. Harvard Business Review, 74(2), 56-69.
  54. Ryu, K., Lee, H. R., & Kim, W. G. (2012). The influence of the quality of physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. https://doi.org/10.1108/09596111211206141
  55. Schmitt, B. H. (1999). Experience marketing. New York: Simon & Schuster.
  56. Sweeney, J. C., & Soutar, G. N. (2001). Consumer perceived value: the development of a multi item scale. Journal of Retailing, 77(2), 203-220. https://doi.org/10.1016/S0022-4359(01)00041-0
  57. Um, M. J., & Ryu, M. H. (2002). A study on consumer satisfaction with food service purchase behavior-Focused on university students-. Korean Journal of Food Culture, 17(5), 543-550.
  58. Unger, L. S., & Kernan, J. B. (1983). On the meaning of leisure : An investigation of some determinants of the subjective experience. Journal of Consumer Research, 9(3), 381-392. https://doi.org/10.1086/208932
  59. Veryzer, R. W. (1993). Aesthetic response and the influence of design principles on product preferences. Advances in Consumer Research, 20(1), 224-228.
  60. Wan, Y. S. (2017). A study on the effect of experience value and brand image on revisit intentions in coffee shop Chinafocused on mediating effect of emotional response- (Master's thesis). Mokpo National University.
  61. Wang, Y., Lo, H. P., Chi, R., & Yang, Y. (2004). An Integrated framework for customer value and customer-relationship- management performance: A customer-based perspective from China. Managing Service Quality, 14(2/3), 169-182. https://doi.org/10.1108/09604520410528590
  62. Woodruff, R. B. (1996). Customer value : The next source for competitive advantage. Journal of Marketing Science, 25(2), 139-153.
  63. Wu, H. J., & Liang, R. D. (2009). Effect of experiential value on customer satisfaction with service encounters in luxuryhotel restaurants. International Journal of Hospitality Management, 28(4), 586-593. https://doi.org/10.1016/j.ijhm.2009.03.008
  64. Yadav, M. S., & Monroe, K. B. (1993). How buyers perceive saving in a bundle price : An examination of a bundle's transaction value. Journal of Marketing Research, 30(3), 350-358. https://doi.org/10.1177/002224379303000306
  65. Yi, Y. J., & Ahn, J. K. (2001). Effects of service and pseudoloyalty on repurchase intentions. Journal of Consumer Studies, 12(1), 53-74.
  66. Yoo, C. G. (2004). Comments on “Brand’s attitude toward consumer’s purchasing behavior: Its role in consumer-brand relationship” and future research directions. Journal of Consumer Studies, 15(2), 139-159.
  67. Yoo, K. S. (2012). Relationship between propensity to consume and consumer behavior on brand of golf equipment buyer (Doctoral dissertation). Konkuk University.
  68. Yu, B. H., & Lee, H. M. (2015). The impact of store-consumer image congruity on experiential value and store loyalty: Focusing on leisure dining consumers. Journal of Distribution Research, 20(2), 139-159.
  69. Yuan, Y. H., & Wu, C. (2008). Relationships among experiential marketing, experiential value and customer satisfaction. Journal of Hospitality & Tourism Research, 32, 387-408. https://doi.org/10.1177/1096348008317392
  70. Yun, S. M., Chung, K. Y., & Han, H. S. (2015). Impact of service quality and customer satisfaction on behavioral intentions in bakery cafe: Testing the moderating role of alternative attractiveness and the mediating role of brand image. Journal of Tourism Sciences, 39(7), 141-161. https://doi.org/10.17086/JTS.2015.39.7.141.161
  71. Zeithaml, V. A., & Bitner, M. J. (1996). Service marketing, New York: McGraw-Hill Book Company. 524-526.