• 패션비즈니스
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• 제10권3호
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• pp.78-86
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• 2006

Coffee extract dyeing on silk fabric using various mordanting agents at different mordanting condition was studied in our previous research. Coffee extract dyeing can exert beautiful colors and have several advantages over the conventional natural dyeing. Since most of natural dyes are expensive for mass production, strongly season and source dependent, and hard to store, and therefore, coffee waste was used as natural dye to create beautiful colors in this study. Coffee waste is inexpensive and easy to store, and provide a comparatively regular quality regardless of season and source. The effects of dyeing condition such as dyeing temperature, dyeing time, and liquor ratio on dyeing characteristics of silk fabrics were investigated. Coffee extract dyed silk showed brilliant colors, and the colors were different with the kind of mordant. Cu, Sn, and Al mordanted silks showed golden yellow with subtle change of hue and value, while Fe mordanted silk showed a brownish green color upon coffee extract dyeing. As the dyeing temperature increased, the dyeability generally increased in all mordanted silk fabrics except Fe mordanted silk until $45^{\circ}C$. The dyeing temperature did not affect the dyeability of Fe mordanted silk fabric. As the liquor ratio increased, the dyeability showed a gradual increase in all mordanted silk except Cu mordanted silk. Cu mordanted silk fabric showed an abrupt increase in dyeability at liquor ratio1:150. The dyeing time effect can be separated into 2 stages. During the initial half an hour, the dyeability did not change significantly, and then, increased after 45 min. dyeing time duration. A further increase in dyeing time after 45 min. did not affect the dyeing efficiency in all mordanted silk fabrics except the Cu mordanted.

• 디지털융복합연구
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• 제14권7호
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• pp.73-81
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• 2016

본 연구의 목적은 커피전문점에서 근무하는 직원을 대상으로 팔로워십 특성이 리더-구성원 교환관계, 지식공유, 직무태도에 미치는 영향에 대하여 검증하였다. 설문조사를 시행하여 317부를 구조방정식모형을 활용하여 가설들을 검증하였다. 연구 결과 팔로워십 특성에서는 두 요인, 목표일치성, 능동적 참여로 도출하였으며 두 요인 모두 리더-구성원 교환관계에 정(+)의 영향이 검증되었다. 또한 리더-구성원 교환관계는 지식공유에 정(+)의 영향을 미치며 지식공유 역시 직무만족에 정(+)의 영향, 이직의도에 부(-)의 영향을 미치는 것으로 나타났다. 지식공유가 직무태도에 영향을 미치는 것은 커피전문점의 직원들 간의 지식공유가 조직 내에서 중요한 변수임을 나타내고 있다. 시사점으로 본 연구에서의 팔로워십, 리더-구성원 교환관계 및 지식공유 등의 관계는 직원의 직무에 대한 만족을 가져올 수 있도록 유도하고 커피전문점 조직의 경험과 기술이 축적된 인력의 이탈을 막아 유능한 인적자원 확보에 도움이 될 것으로 보인다. 또한 본 연구의 시사점 및 한계점을 제시하였다.

• 한국프랜차이즈경영연구
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• 제4권1호
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• pp.25-53
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• 2013

국내 커피전문점 시장은 지난 1999년 스타벅스가 매장을 개설한 시점으로부터 10여년 이상의 시간이 경과하면서 양적으로도 급격한 성장을 지속하여 왔다. 최근에는 각 커피전문점 브랜드별로 경쟁이 가속화되면서 맛이나 서비스의 차이가 줄어드는 경향을 보이는 등 성숙기 시장의 특성을 보이고 있다. 경쟁이 매우 치열해지는 성숙기 시장에서는 제품 및 서비스 차별화와 가격 프리미엄의 확보를 위해서는 차별적인 브랜드 이미지를 구축하는 것이 필요하다. 본 연구는 성숙기에 진입한 국내 커피전문점 시장의 주요 5개 브랜드에 대해 점포개성 척도를 사용하여 현재의 포지셔닝을 실증적으로 분석하였다. 그 결과를 바탕으로 실무적인 시사점을 제시하였다는 점에서 본 연구의 의의가 있다. 연구 결과, 소비자들은 커피전문점 브랜드를 국내 중소기업 전문브랜드와 외국 전문브랜드로 나누거나, 매장의 규모가 큰 매장이 다수인 브랜드와 소규모 매장이 많은 브랜드로 구분하여 인식하고 있다는 점, 그리고 소비자들이 이상적으로 생각하는 브랜드의 점포개성은 신뢰, 세련, 매력이라는 점을 발견하였다. 이와 같은 연구 결과를 바탕으로 파악된 각 커피전문점의 점포개성 이미지 강약점을 토대로 강점은 강화하고 약점을 보완하기 위한 마케팅 전략을 수립하고 실행해야 할 것이다.

• 한국프랜차이즈경영연구
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• 제6권2호
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• pp.67-85
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• 2015

This study attempts to measure the performance of franchise brands using the Enterprise Contract Management(ECM) and Franchise Contract Management Leverage(FCML). The data were collected from 14 chicken franchise brands and 16 coffee franchise brands. This research suggests some implications as follows. Chicken franchise brands are confronted with the slow growth, but coffee franchise brands still have the potential growth. According to FCML, as well, it shows that chicken franchise brands should focus on qualitative performance through franchise store management to achieve sustainability, and coffee franchise brands need the managerial strategies to maximize franchisees' sales profit, which leads increasing franchisor's business performance ultimately.

• 동아시아식생활학회지
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• 제22권5호
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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.

• 한국식생활문화학회지
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• 제32권5호
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• pp.421-436
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• 2017

This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer's satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that "Doing great, keep it well" part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.

• 한국컴퓨터정보학회논문지
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• 제29권5호
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• pp.67-74
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• 2024

최근 커피전문점이 급격히 늘어남과 동시에 커피 전문점에서 공부나 작업을 하는 사람들이 많이 나타나게 되었으며, 커피전문점에서는 고객 회전율, 수익 등에 문제로 고객들의 매장 이용에 관한 분석이 요구되기 시작하였다. 이러한 분석을 위해 영상 분석, QR 코드 인증, 블루투스 비콘 등의 방법들이 제안되었으나, 사생활 침해 문제, 낮은 정확성 등의 문제점이 있어 활용이 쉽지 않다. 따라서 본 연구에서는 이 문제점을 해결하며, 보다 정확한 매장 내 혼잡도 정보를 제공하기 위해 고주파 신호 기반 혼잡도 측정 시스템을 제안한다. 고주파 신호는 블루투스 신호를 대치하며, 신호의 전달 범위가 매장 내로 한정되어 정확도를 높일 수 있는 장점이 있다. 제안 시스템의 성능 검증을 위해 블루투스 기반 혼잡도 측정과 비교 실험을 진행하였고, 그 결과 제안 방법이 보다 높은 정확도를 나타내었다. 즉, 제안 방법은 커피 전문점에서의 혼잡도 정보 제공 및 통계처리에 효과적인 유용한 서비스가 될 것이다.

• 한국식생활문화학회지
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• 제30권2호
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• pp.182-189
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• 2015

This study assessed the effect of color marketing in the RTD coffee industry in Korea. In order to investigate the effect of color marketing, this study measured the characteristics of color marketing as well as brand image and attitude in accordance with behavioral intention to purchase. Data were collected using questionnaires, and a total of 310 questionnaires were distributed with 298 entered for data analysis. Frequency analysis, factor analysis, correlation, and multiple regression analysis were tested using SPSS. A total of seven factors were extracted, including brand attitude, purchase intention, association, identification, brand awareness, symbolism, and attention. Significances were found between brand awareness and identification (p<0.001) and attention (p<0.001). In the relationship between characteristics of colors and brand attitude, significances were found in identification (p<0.001), attention (p<0.001), and association (p<0.001). Further, brand attitude and brand awareness had a significant positive effect on purchasing intention of RTD coffee. Results of this study suggested that color marketing is a good marketing tool to persuade potential consumers to purchase RTD coffee based on brand attitude and brand awareness.

• 유통과학연구
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• 제12권5호
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• pp.5-13
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• 2014

Purpose - We seek feasible strategies to draw customers into a state of attitudinal/behavioral loyalty through perceived quality and perceived risk in the experienced food industry. Research design, data, and methodology - We utilize the LISREL model to examine the cause and effect relationships between customer loyalty, perceived quality, perceived risk, and three marketing proposals (brand image, store image, and promotion). We employed the quota sampling method to conduct the survey questionnaires, collecting365 effective customer samples in coffee shops/stores in Taipei City. Results - We find that store image substantially benefits consumer loyalty through perceived quality. Marketing managers can enhance store environment and atmosphere to elicit both attitudinal and behavioral aspects of customer-perceived quality and loyalty. Conclusions - This is the first paper to investigate simultaneously customer loyalty across brand image, store image, and promotion/marketing proposals in the food industry. Managers can promote brand image and store image at the same time to enhance customer-perceived quality.

• 한국프랜차이즈경영연구
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• 제11권1호
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• pp.19-29
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• 2020

Purpose - To understand the assessment basis of customers' coffee shop experience and give more practical advices to the franchised coffee shops which are poorly managed in the competitive market, this study identified factors to measure the quality of customer experience and explored the relationship between these factors and customer satisfaction and loyalty. Further, this study analyzed which role self-efficacy played in the structural relationship between the quality assessment factors, satisfaction and loyalty of franchised coffee shops. Research design, data, methodology - The data were collected from respondents who had visited franchised coffee shops within the previous month through online survey. The questionnaires were surveyed from February 11 to February 14, 2019. A total of 318 responses were collected after excluding four of incomplete or uncandid responses. A structural equation modeling approach was used to examine the proposed hypothesis and a confirmatory factor analysis was employed to verify the four dimensions of quality assessment. Results - The findings of this study are as follows. First, the three of quality assessment variables significantly influenced on satisfaction except environmental quality. Second, economic and service quality significantly influenced on self-efficacy but environmental and menu quality didn't. Third, satisfaction significantly influenced on loyalty but not on self-efficacy. Fourth, self-efficacy significantly influenced on Loyalty. Conclusions - This study identified the four dimensions to assess the franchised coffee shop service - menu, environment, service and economic quality and verified these four dimensions are valid as indicators to measure the quality of customers' coffee shop experience. Further, by empirically testing the structural relationships among these quality assessment dimensions, satisfaction, self-efficacy and loyalty, this study provided theoretical foundations to explore the relationship between customer and the franchised stores in restaurant businesses. For the industry, the study findings showed that customers highly appreciated menu and economic quality of the service rather than the stores' interior. This indicate that the franchised coffee shops need to focus more on the basics of coffee such as taste and menu variety and economic value than the decoration of the store, which are often over-invested nowadays.