• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.5
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• pp.288-295
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• 2021

This study includes online and offline surveys of 255 people conducted from March 11-29, 2021, into women's preferences in esthetic shops, and examines their level of satisfaction with skin and beauty home care. The collected data were analyzed using SPSS 25.0 to obtain technical statistics such as Cronbach's α and a frequency analysis, and applied a chi-square test and one-way ANOVA. According to the results on preferences in esthetic shops, the largest number of respondents (56.1%) said they use professional esthetic shops, but those in their 20s and office workers (57.1%) preferred dermatology clinics. When choosing esthetic shops, the importance of employee skill (skilled, trendy) was high (38.8%), and in skin care, the importance of knowing basic cosmetics use (M=4.47), such as cleansing and functional cosmetics (M=4.20), was very high. According to results on the current status of home care for skin beauty, other factors of highest importance (M=4.50) were in terms of marriage, being a university graduate (M=3.84), and experience in a service job (M=4.06). As a result, there is a need to develop programs not only specializing in skin beauty but also combining professional esthetic shops and home care.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.4
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• pp.31-36
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• 2008

Purpose: To investigate optical shop startup awareness of ophthalmic optics students as a basic source for startup education. Methods: Total of 287 students from three ophthalmic optics college in kyung-gi region was surveyed and analyzed using SPSS analysis. Results: Optical shop startup business plan of ophthalmic optics students was very high (80.1%). For startup timing, over 6yrs of employe (37.0%) was most and there was significant difference according to age (p<.001) and optician family present (p<.05). For startup type, single startup type (37%) was most and there was significant difference according to grade (p<.01). For startup unit of space, 30 pyong (43.5%) was most, Seoul metropolitan area and kyung-gi region (54.4%) was most for startup region, and station area (40.8%) was most for startup location. The reason of non-startup was eye hospital and glass related company employe (35.7%) was most and optical shop employe (35.7%) was most for non-startup planner's way. Conclusions: Startup business plan was very high and need to have startup education for there startup provision.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.355-372
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• 2021

Purpose: This study aimed to provide baseline data for establishing a sugar reduction policy at coffee shops by analyzing the factors that affect a coffee shop user's perception and behavioral intention of reducing sugar intake. Methods: An online survey was conducted involving 1,274 Daegu citizens aged 19-49 years, who had visited coffee shops within the last month. Results: When visiting a coffee shop, the purchase of sweet drinks was higher in the younger age group, and the addition of syrup or sugar was higher in the older age group. Of the total respondents, 42.1% were aware that some coffee shops accommodate reduced sugar requests, 57.9% perceived the need to reduce sugar in coffee shop beverages and 22.3% had purchased beverages intending to reduce their sugar intake. In addition, 59.7% knew about sugar nutrition labeling, and 68.8% perceived the need for nutrition labeling for sugar. When purchasing beverages, 35.6% checked the nutrition labeling, and 77.2% purchased alternative drinks when the sugar content was high. Guiding the choice of sweetness levels in coffee shop orders was seen to have the highest effectiveness and intention to reduce sugar intake. Moreover, the perceived need to reduce sugar intake had the most positive effect on the behavioral intention to reduce sugars in coffee shop beverages (β = 0.558, p < 0.001). Conclusion: Although the overall awareness and practice of reducing the sugar intake in coffee shop users were low, the behavioral intention to reduce sugars was positive, and this was most affected by the perception of the need to reduce sugars. Therefore, there is a need for differentiated education and promotion for each age group for recognizing the necessity and outlining methods for reducing sugar intake. Furthermore, coffee shops should reflect customer's sugar reduction needs.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.701-710
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• 2012

The purpose of this study was to classify customer's satisfaction of coffee shops in term of economic and non-economic satisfaction, as well as to examine the effects of coffee shops image on customer's economic and non-economic satisfaction and customer brand loyalty. For this purpose, we collected data from 301 coffee shops, as well as from customers who visited brand name coffee shops in Seoul, Korea. The result of this CFA shows that this study was valid and reliable. Our findings were as follow: (1) Product and accessibility image of coffee shops influenced customer's economic satisfaction, whereas facility and staff image did not. (2) The effects of product, facility, staff and accessibility image on customer's non-economic satisfaction were significant. (3) Coffee shop image was not influenced by brand loyalty. (4) Economic and non-economic satisfaction had a significant impact on brand loyalty.

• Journal of the Korean Society of Fashion and Beauty
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• v.2 no.2 s.2
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• pp.81-92
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• 2004

This paper examined the utilization pattern of aroma-therapy and relating factors after visiting about 100 skin-care shops registered to the Central Estheticism's Association in Daegu.Kyungbuk areas, in 200. This questionnaire survey was put into practice from September 1st to September 30th, 2003 for one month, study subjects were 643 skin-care-shop users. As for the experience of Aroma-use. while 85.4% of respondents experienced Aroma-use or has been using Aromat, 14.6% had no experience of Aroma-use. As for average frequency of Aroma-use, 32.8% used Aroma one time a week,23.7% everyday, 20.4% one time a month, 12.0% 3 times a week, 11.1% 2 times a week. As for the route of getting information on aroma, 49.5% of Aroma users got the information in skin-care-shop, 28.6% from mass-media such as internet, TV, newspaper, magazine. Regarding the type of preference aromas, 65.4% answered Lavender, 35.3% Rosemary, 35.2% Peppermint, 25.5% Rose, 23.7% Tea tree, 21.1% Jasmin, 19.5% Lemon. As for purposes of Aroma-use, 36.8% answered problematic-skin-control & fatness-control, 33.5% stress-relaxation, 14.8% physical-symptom-relaxation, 12.4% muscle-relaxation, 2.6% other purposes.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.31-43
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• 2022

Purpose: Service quality is a topic of constant interest in marketing research and practitioners. Service quality is an important factor influencing performance even in the context of coffee shops, and research on service quality management strategies continues by coffee shop researchers and practitioners. The service quality of coffee shops is a source of competitive advantage and is an important factor in enhancing customer and business performance. This study aims to identify the effects of cognitive evaluation on emotional and behavioral responses using a cognitive-emotional-behavioral framework and SOR model in the coffee shop context. Cognitive evaluation (service quality) consists of tangibles, responsiveness, assurance, reliability, and empathy dimensions. Research design, data, and methodology: In the proposed model, positive and negative emotions and satisfaction mediate the relationship between service quality and money to spend and visit frequency. The data were collected from customers who visited a coffee shop within the last 1 month. The survey was conducted for about one month. Among a total of 300 distributed questionnaires 261 responses were used for data analysis. The data were analyzed using frequency analysis, measurement model analysis, and structural equation modeling analysis with SPSS 28.0 and SmartPLS 4.0. Results: Tangibles, responsiveness, assurance, and empathy had significant positive effects on positive emotion, while only reliability had a significant negative effect on negative emotion. Both positive and negative emotions had significant positive effects on customer satisfaction, but not on money to spend and visit frequency. Lastly, customer satisfaction had significant positive effects on money to spend and visit frequency. Conclusions: The study revealed the relative weight of cognitive factors on customer emotions and confirmed the validity of SOR model. The fact that tangibility is the most important factor in increasing positive emotions and reliability is the most important factor in reducing negative emotions provides a direction for emotional branding strategies using the service quality mix of coffee shops. This study confirmed the full mediating role of satisfaction between positive and negative emotions and consumer behaviors (money to spend and visit frequency). This infers that when a coffee shop increases customer satisfaction through customer emotion management, the customer's money to spend and visit frequency in the coffee shop increases.

• The Research Journal of the Costume Culture
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• v.16 no.4
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• pp.762-774
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• 2008

Recently, silver consumers were became new consumption market. The purpose of this study were to find out the relationships among cognitive age and variables related to hairdressing purchases in hairdressing shop. Data were obtained from 853 women in the 50's and 60's who living in Busan. Data were analyzed by frequency analysis, descriptive analysis, factor analysis, Cronbach's alpha and, $X^2$-test, t-test using SPSS WIN 12.0. The results of the study were as follows: First, Service quality of hairdressing shop were consisted of Personal Service, Facilities Service, Skill Service, and Policy Service. Second, Silver consumers' cognitive age influenced purchase behavior of hairdressing services. Most of respondents were perceived themselves to be younger than their chronological ages. Repurchasing intention of silvers who were active and self-fidelity or perceived themselves cognitively younger were more likely to be influenced by store service quality and consumer satisfaction. This study provides an insight into silver fashion marketers and retailers for developing market strategies for silver fashion market. Implications are drawn for the information useful to consumer behavior researchers and retailers of the silver fashion market.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.06a
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• pp.74-80
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• 2005

It becomes necessary for engine manufactures to verify whether lots of engines on test bed during shop test are in compliance with NOx Technical Code for marine diesel engines more efficiently on the basis of engine group test concept which contains parent engine and member engines since all the engines are not needed to take NOx measurement. In addition, it becomes more obliged to consider parameters which affect NOx emission level and describe these parameters in NOx technical file as engine information and settings to define engine operation range with tolerance to make sure the engines are still in compliance with NOx emission limit on board after shop test. During preparation of engine group test for 4-stroke marine diesel engines, we evaluated NOx emission value under different engine operating conditions and found that there are certain parameters, for example, Charge air temperature and Max. cylinder pressure which have influence on NOx emission level. The NOx emission shall be satisfied with NOx technical code by means of controlling such parameters.

• Plant Journal
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• v.4 no.2
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• pp.66-72
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• 2008

In this inquiry, I would suggest jet ventilation system for effective elimination of welding flaw at machinery material welding shop on plant and evaluate the airstream on inner space and property of welding flaw's density through the examination. We can know outer atmosphere inflows at the speed of about 0.05m/s from western entrance in case of stopping the jet ventilation system, but airstream is accumulated on entire space. At height of worker's breathing surface(Ground Level = 1.5 m, below of GL) and welding work center, density of welding flaw on upper part(GL = 12m) is appeared 4 times higher than outer atmosphere at surplus range besides nearby of western entrance. At operation of jet ventilation system, since the smooth air current transfer at inner space and exhaust effect the wind speed is maintained at 0.932 m/s at the point of height of worker's breathing surface on inner space and it's concluded about the working conditions have been better than before operation of jet ventilation system because of that results show that inner space density of welding flaw at height of worker's breathing surface is 40.5%, and in the work shop, it is 20.3% at upper part.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1069-1078
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• 2008

The purposes of this study were to identify the consumer behavior using in campus specialty coffee shop and to establish the marketing strategies through Importance-Performance Analysis (IPA) of service quality. Questionnaires were distributed to 725 students at K University located in Masan, from April 23 to May 3, 2007. Finally, 621 questionnaires were included in the final analysis (response rate: 85.7%). For statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, t-test, factor analysis and reliability test. The results of this study were as follows. The average cost of using specialty coffee shop in campus was \ 2,096, the average staying time was 25.92 min and the average number of visits per month was 2.17 times. The importance level of 'employee's attitude', 'physical environment', 'sensory quality of coffee', 'beverage features', 'representativeness' were 3.88, 3.79, 3.73, 3.67, 3.28 points, respectively. Also, the performance level of 'sensory quality of coffee', 'beverage features', 'employee's attitude', 'physical environment', 'representativeness' were 3.13, 3.06, 3.05, 2.77, 2.61, respectively. The importance and performance levels of service quality of specialty coffee shop in campus were significantly different (p<.001). Establishment of marketing strategies for in campus speciality coffee shop was possible through the IPA of service quality. Strategies for improving customer satisfaction were to secure enough chairs/ tables, to procure comfortable chairs for customer and to ensure the quality of coffee bean and service of employee.