• Culinary science and hospitality research
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• v.22 no.3
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• pp.44-54
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• 2016

This study examined the factors that affect the relationship between low price coffee shops service quality and brand image, and rrevisit intention. A total of 225 questionnaires were distributed to consumers, of which 210 were deemed suitable for analysis after the removal of 15 unusable responses. In order to perform statistical analyses required in the study, the SPSS 18.0 Statistical Program was used for frequency analysis, factor analysis, and reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding service quality were extracted from all measurements with a KMO of 0.864 and a total cumulative variance of 73.235%, With regard to brand image, one factor was extracted with a total cumulative variance of 66.497% and a KMO score of 0.885. One factor for revisit intention was extracted that accounted for a total cumulative variance of 60.192% and a KMO score of 0.845. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationship among service quality, brand image and revisit intention was partially adopted.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.205-219
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• 2014

The purpose of this study examines the mediating effect of Customer Satisfaction and Attitudinal Loyalty on Capital area and Non-capital area coffeeshops. In order to meet its purpose, We surveyed 290 customers who visited coffeeshops in Capital area and Non-Capital area. The research results may be summarized. First, Customer Saisfaction with a coffee shop played a mediating role between Band Image and Attitudinal Loyalty. Especially, It Fully-mediated between Brand Image and Attitudinal Loyalty in Non-Capital area. Second, Attitudinal Loyalty to a coffee shop played a mediating role between Customer Satisfaction and Behavioral Loyalty. In particular, It Fully-mediated between Customer Satisfaction and Behavioral Loyalty.

• Science of Emotion and Sensibility
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• v.19 no.2
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• pp.79-88
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• 2016

Modern society is living in material affluence after the Industrial Revolution. Meanwhile, consumer needs, in conformity with product diversification, are also being diversified. Modern consumers, unlike those of the past, are trending towards individual consumption that satisfies emotion and values instead of simple goal-oriented consumption. A model case is that of Starbucks. Starbucks has grown into the global coffee franchise it is today through emotional marketing that sells an atmosphere that is unique to Starbucks, consisting of store decorations, store music, employee service, and charming coffee aromas that are identical in every store anywhere in the world. Because this method is marketing that stimulates human emotion, it is assigned to and appeals to human senses and sensitivity. In other words, the charm of emotion marketing is that it draws out consumer emotion, produces positive reactions towards products, and leads to consumption. The utilization of emotions for products or service differentiates brand image and is becoming a key method in reinforcing brand royalty. In particular, more importance is being placed on customer service to strongly impress consumers. Intangible service is becoming the best way to impress customers.

• Asia-Pacific Journal of Business
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• v.14 no.3
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• pp.241-250
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• 2023

Purpose - The purpose of this study was to investigate the perception of 'unmanned cafes' on the network through big data analysis, and to identify the latest trends in rapidly changing consumer perception. Based on this, I would like to suggest that it can be used as basic data for the revitalization of unmanned cafes and differentiated marketing strategies. Design/methodology/approach - This study collected documents containing unmanned cafe keywords for about three years, and the data collected using text mining techniques were analyzed using methods such as keyword frequency analysis, centrality analysis, and keyword network analysis. Findings - First, the top 10 words with a high frequency of appearance were identified in the order of unmanned cafes, unmanned cafes, start-up, operation, coffee, time, coffee machine, franchise, and robot cafes. Second, visualization of the semantic network confirmed that the key keyword "unmanned cafe" was at the center of the keyword cluster. Research implications or Originality - Using big data to collect and analyze keywords with high web visibility, we tried to identify new issues or trends in unmanned cafe recognition, which consists of keywords related to start-ups, mainly deals with topics related to start-ups when unmanned cafes are mentioned on the network.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.120-131
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• 2016

The purpose of this study was to examine the structural relationship between customers' perception of authenticity, justice, customer commitment, and customer behavior in franchise coffee shops. To test the hypotheses of the study, a total of 428 customers in Korea were considered in an empirical analysis using a two-step structural equation model (SEM) approach. In particular, employees' authenticity had relatively great influence on customers' continuous and affective commitment and their justice had greater influence on customers' normative commitment. Also, customers' continuous commitment, normative commitment, and affective commitment significantly influence customer participation behavior, while normative commitment and affective commitment have a significant effect customer citizenship behavior. Research thus far divided justice and authenticity into separate concepts and examined relation with customer commitment or behaviors but the present study put cognitive process of justice and emotional process of authenticity on the same line and evaluated their different influence on customer commitment and behaviors, thereby verifying that not justice perceived by customers induced desirable customer behaviors but authenticity they felt with their heart played a more superior role in customer commitment or behaviors. This means that authentic services rather than justice induce customers' positive behaviors.

• Journal of Information Technology Services
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• v.17 no.2
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• pp.35-47
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• 2018

An electronic receipt (e-receipt) is a receipt issued electronically in place of a traditional paper receipt. This e-receipt, which can be accessed on a smartphone or online, allows for the exchange of goods, refunds, and other services without a paper receipt. The government is focusing on widespread dissemination of e-receipts to realize a society without paper by 2020. Introduction of the e-receipt has begun in mainly large marts and coffee shops, and recently, major franchise convenience stores. As a result, individual customer's transactions are being converted into electronic transactions, and the payment methods are changing to card-based electronic payment services or prepaid electronic payment services. The number of non-paper commercial transactions are also on the increase. In this paper, we try to identify the e-receipt industry ecosystem by analyzing the industries and markets participating in the process of receipt issuance from the perspectives of storage, management and disposal, and to analyze the domestic industrial and social economic effects expected from the spread of electronic receipts.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.78-86
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• 2015

Nowadays, there has been a trend about drinking coffee due to remarkable expansion of market, but the market is occupied by less franchise cafes having a lot of branches, and small private cafes are just few percentage. On other aspects, there will be a good effect of more active economy when private cafes are more active through this domestic situation of market which has the high rate of private business. Therefore, it is necessary to research design of fasade and especially fixed features on private cafes located in Busan Jeonpo cafe street by maketing of sensibility. firstly, there is the analysis about trends and features of fixed factors, and secondly, there is deep analysis about structural. and decorated factors. Furthermore, as a result of the analysis of similarities and differences, the variations in the design of private cafe will be understanded. whenever structural and decorated factors are balanced, for the design is more worthy, there will be formed basis of analysis in trends. In addition, the basic data research which includes anaysis and comparisons in structural and decorative factors will be used to improve appropriate design.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.546-554
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• 2003

This study was designed to identify the take-out food usage of university students in Seoul and Gyeonggi-do. Questionnaires were used to analyze these habits among 500 respondents. 1. The Frequency of Take-Out Food use: the greatest proportion of students used take-out foods once or twice a week (33.8%). 2. The reasons for Take-Out Food use: fastness was the major reason (47.8%). 3. The day of the week for Take-Out Food use: the majority of the students used Take-Out foods regardless of the day (54.4%). 4. The time of day for Take-Out Food use: 6∼8 p.m. for 31.6%. 5. The cost spent in each meal: 51.6% spent 3,000 to under 5,000 won. 6. The menus of Take-Out Food used: coffee was the most popular of all the take-out foods (43.6%). 7. Points considered when buying Take-Out Food: the majority of the college students thought tastes and quality of the foods were the most important considerations (51.0%). 8. The source of information about Take-Out Food: 43.4% of the students obtained information from their friends.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.191-198
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• 2017

This study offers the possibility of a new integrated product of video technology and public culture content. The Development of 'the Urinal of Emotional Type with Screen' will introduce a new sanitary pottery product and it will be a new attempt to combine hygiene pottery product with high-tech electronic product. It is a product development idea that presents the new marketability of the sanitary pottery product with the improvement of awareness of the restroom and the idea of wit through public information notification and advertisement effect. For the commercialization of the product, the prototype will be made through a separate production process with the design of this project, through 3D rendering, 3D mockup and so on. Various product expansions can be consulted with manufacturers after that. It is a new approach of image making with high quality and differentiated pricing strategy, that targeting small-scale business, such as franchise coffee shops and liquor stores with high quality and differentiated pricing strategy, and it will lead the market trend with various marketing availability through differentiated video contents.