• Proceedings of the Korean Society of Computer Information Conference
• /
• 2018.01a
• /
• pp.205-206
• /
• 2018

오늘날 인터넷 대중화로 다양한 분야에 걸쳐 누구나 쉽게 정보 공유가 가능한 환경 속에 살고 있다. 최근 모바일 기기들의 확산으로 커피전문점 방문 할 때 정보검색의 영향력이 커짐에 따라 인터넷 후기 등이 작성되어 있는 블로그는 목적지 선택에 많은 영향을 미치고 있다. 본 연구에서는 정보검색을 포함한 기존의 커피전문점의 선택속성의 커피전문점의 만족도와의 관계를 살펴보고자 하였다. 정보검색을 통해 방문한 적이 있는 커피전문점 방문자를 대상으로 176개의 설문지를 회수 하였고, SPSS 18.0를 이용하여 분석하였다. 본 연구에서는 정보검색 일치성을 포함한 커피전문점의 기존의 선택속성들을 독립변수로 두고, 커피전문점의 추천도를 종속변수로 두어 회귀분석을 실시하였다. 분석결과, 정보검색을 통해 커피전문점 방문시 '분위기와 정보검색결과의 일치성', '일반적 선택속성', '커피의 맛', '주차 편리성' 요인이 추천에 유의한 영향을 미치는 것으로 나타났다.

• Food Science and Industry
• /
• v.50 no.3
• /
• pp.33-38
• /
• 2017

One noticeable thing about the recently opened 'Starfield Hanam' and 'Hyundai Department Store (Pangyo)' is consumer's interest and positive response to their hosted food brands ranging from restaurants, dessert cafes and coffee shops. Department store and shopping complex, so-called aggregation of lifestyle are making the most out of food brands as a differentiation strategy and consumer's interest on it act as a barometer for current consumption trend. Along with the high interest on food market, changes in lifestyle, such as increasing ratio of two or less households, advent of multiple communication channels as SNS, deluge of information and gradually developing individualism, are creating needs for convenient but high quality eating culture. This need contributed in transforming the product family which was once famous as 'Instant Food' into a 'Home Meal Replacement (HMR)'. Since local food companies are striving to keep pace with the trend and actively penetrating HMR market, regardless of long-term recession, the Korean domestic food market is steadily growing with a bright future.

• Journal of Forest and Environmental Science
• /
• v.34 no.4
• /
• pp.293-303
• /
• 2018

Sumber Jaya (54,194 hectares) is a district in West Lampung, Indonesia, located at the upper part of Tulang Bawang watershed. This watershed is one major water resource for Lampung Province, but has become a focal point of discussion because of the widespread conversion of forestland to coffee plantations and human settlements which lead to environmental and hydrological problems. This research aimed to evaluate Sumber Jaya watershed affecting by rapid land use change using hydrological methods as a base for watershed management. Nested catchment structure consisted of eight sub-catchments was employed in this research to assess scaling issues of land use change impacts on rainfall-runoff connections. Six tipping bucket rain gages were installed on the hill slopes of each sub-catchment and Parshall flumes were installed at the outlets of each sub-catchment to monitor stream flow. First, unit hydrograph that expressed the relationship of rainfall and runoff was computed using IHACRES model. Second, unit hydrograph was also constructed from observations of input and response during several significant storms with approximately equal duration. The result showed that most of the storm flow from these catchments consisted of slow flow. A maximum of about 50% of the effective rainfall became quick flow, and only less than 10% of remaining effective rainfall which was routed as slow flow contributed to hydrograph peaks; the rest was stored. Also, comparing peak responses and recession rates on the hydrograph, storm flow discharge was generally increased slowly on the rising limb and decreased rapidly on the falling limb. These responses indicated the soils in these catchments were still able to hold and store rain water.

• Journal of Digital Convergence
• /
• v.15 no.12
• /
• pp.159-167
• /
• 2017

The purpose of this study is to examine the effects of brand identity of coffee specialty stores on customer 's brand trust of customers, brand attachment, revisit intention, and word of mouth intention. A survey was conducted and 342 copies were used in the analysis of the structural equation model. As a result of the study, the brand identity was proved to have a positive effect on brand trust. In addition, brand trust has a positive effect on brand attachment, indicating that it affects affection on the brand depending on the degree of trust on the brand. Brand attachment had a positive influence on revisit intention and positive influence on word of mouth intention. Therefore, the proper construction of brand identity is linked to the acquisition of fixed customers by linking with the intention of repurchase, and it affects the profit generation of brand, so the brand manager can confirm that proper establishment of brand identity and marketing strategy should be set up.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.124-141
• /
• 2011

The domestic food culture in Korea has gone through great changes, among which dining out is considered most prominent. These changes are caused by a number of factors: development of several related industries, increase in dining out chances, diversification of consumer needs, change in consumption awareness and quality, increase in disposable income, women's advance into the society, etc. Under these circumstances, the fast food industry has been experiencing slow growth, whereas family restaurants and take out coffee franchises are consistently increasing the number of restaurants and shops as a part of aggressive management to increase sales. This study aims, first, to examine the effects of consumer's brand individuality and satisfaction on brand trust, brand emotion, brand identification, and brand loyalty of specialty coffee shops. Subsequently, this study observes how consumer's brand individuality and satisfaction affect the formation of brand trust, brand emotion, brand identification, and brand loyalty in accordance with preferred type of specialty coffee shops, frequency of experience, and life style in order to establish relevant strategies. The results of this study are as follows. First, brand individuality had a positive effect on customer satisfaction. Second, customer satisfaction had a positive effect on brand trust. Third, customer satisfaction had a positive effect on brand loyalty. Fourth, customer satisfaction had a positive effect on brand emotion. Fifth, brand trust had a positive effect on brand loyalty. Sixth, brand emotion had a positive effect on brand loyalty. These results have the following implications. First, the dimensions of brand individuality are presented as a means to form brand loyalty, thereby demonstrating the significance of the effect. Accordingly, developing a proper brand individuality in forming brand loyalty is imperative. Second, consumers using specialty coffee shops had the greatest effect on the relation between dimensions of brand individuality and customer satisfaction in this study, while the interrelation between customer satisfaction and brand loyalty was not concretely supported in the preceding studies.

• Journal of Distribution Science
• /
• v.9 no.4
• /
• pp.5-13
• /
• 2011

This study provides analysis of the effectiveness of domestic marketing strategies of the Korean coffee shop "Caffe Bene". It bases its evaluation on statistical outputs of 'choice attributes,' "market segmentation," demographic characteristics," and "satisfaction differences." The results are summarized in four points. First, five choice attributes were extracted from factor analysis: price, atmosphere, comfort, taste, and location; these are related to coffee shop selection behavior. Based on these five factors, cluster analysis was conducted, with statistical results classifying customers into three major groups: atmosphere oriented; comfort oriented; and taste oriented. Second, discriminant analysis tested cluster analysis and showed two discriminant functions: location and atmosphere. Third, cross-tabulation analysis based on demographic characteristics showed distinctive demographic characteristics within the three groups. Atmosphere oriented group, early-20s, as women of all ages was found to be 'walking down the street 'and 'through acquaintances' in many cases, as the cognitive path, and mostly found the store through 'outdoor advertising', and 'introduction'. Comfort oriented group was mainly women who are students in their early twenties or professionals, and appeared as a group to be very loyal because of high recommendation to other customers compared to other groups. Taste oriented group, unlike the other group, was mainly late-20s' college graduates, and was confirmed, as low loyalty, with lower recommendation activity. Fourth, to analyze satisfaction differences, one-way ANOVA was conducted. It shows that groups which show high satisfaction in the five main factors also show high menu satisfaction and high overall satisfaction. This results show that segmented marketing strategies are necessary because customers are considering price, atmosphere, comfort, taste, location when they choose coffee shop and demographics show different attributes based on segmented groups. For example, atmosphere oriented group is satisfied with shop interior and comfort while dissatisfied with price because most of the customers in this group are early 20s and do not have great financial capability. Thus, price discounting marketing strategies based on individual situations through CRM system is critical. Comfort oriented group shows high satisfaction level about location and shop comfort. Also, in this group, there are many early 20s female customers, students, and self-employed people. This group customers show high word of mouth tendency, hence providing positive brand image to the customers would be important. In case of taste oriented group, while the scores of taste and location are high, word of mouth score is low. This group is mainly composed of educated and professional many late 20s customers, therefore, menu differentiation, increasing quality of coffee taste and price discrimination is critical to increase customers' satisfaction. However, it is hard to generalize the results of study to other coffee shop brand, because this study have researched only one domestic coffee shop, Caffe Bene. Thus if future study expand the scope of locations, brands, and occupations, the results of the study would provide more generalizable results. Finally, research of customer satisfactions of menu, trust, loyalty, and switching cost would be critical in the future study.

• Journal of Families and Better Life
• /
• v.21 no.4
• /
• pp.41-53
• /
• 2003

The purpose of this study is to understand and verify the incentives as an important market environment and to help consumers use them effectively, and consequently to improve the consumer welfare. This study examined the representative incentive, the sales promotions which can effect on the consumer decision making process and current issues of them. For the purpose, a coffee specialty store was hypothesized and the subjects were 20∼30 years old, since the sales promotions can be more effective toward the younger consumers making their decisions low-involvement goods and services. The conclusions can be summarized as follows; Consumers understand the advantages and disadvantages of sales promotion very well, and use them rationally and usefully to maximize their satisfaction. the sales promotions act as incentives in the all steps of decision making processes. Generally, consumers prefer to get things at a good price, so in this survey, the discount coupons and the point accumulative membership had more effect than others. Consumers pointed out controversial issues of the sales promotions as follows: the sales promotions could bring about cost rising and unnecessary and/or impulse buying, and stir up speculative motivation. These are common serious problems in the sales promotions. The sales promotions are very useful tools in promoting sales but not fundamental in the long run. Marketers and manufacturers should keep it in mind that the best way to satisfy the consumers is to keep all things in good quality and moderate price.

• Culinary science and hospitality research
• /
• v.1
• /
• pp.57-89
• /
• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• The Journal of the Convergence on Culture Technology
• /
• v.6 no.3
• /
• pp.233-244
• /
• 2020

We are exposed to video content and numerous information from digital signage such as convenience stores, coffee shops, restaurants, and elevators on buses and subways 365 days. However, so far, studies have focused solely on the technical effectiveness of digital signage or the consumer experience aspect of digital signage, and little has been done on the impact of teaser advertising on the intent of viewing. Through this study, we hope that the digital signage of convenience stores will develop into a differentiated digital signage area that provides diverse video content experiences to consumers and viewers and allows them to communicate, suggesting a direction as a research that shows that digital content (video) is now recognized as a product in an environment where demand for non-face-to-face and digital content is gradually increasing in 2020 after the global COVID 19.

• The Journal of the Korea Contents Association
• /
• v.15 no.3
• /
• pp.352-361
• /
• 2015

Tea is one of the three most consumed drinks in the world along with coffee and cocoa, and it represents culture and tradition. There are more than 1,000 tea-related smartphone applications registered in the Apple App Store and Google Play. This study examined, for the consumers of the 20's, if there are differences in consumer preferences for tea-related applications based on gender, age, tea consumption amount and tea drinking duration. Based on surveys of 169 tea consumers, this study found that there were significant differences in consumer preferences for tea-related applications based on age and tea drinking amount. The applications of 'tea places,' 'entertainment,' and 'tea timer' were preferred by the consumers of 20's and 'etiquette,' 'tea ceremony,' 'teaware,'and 'tea information recording' were favored by the consumers of 30's and older. The consumers with higher drinking amount showed higher preferences for tea etiquette related applications. There were no significant differences for tea-related applications based on gender and tea drinking duration. The result of the study is expected to contribute to the development of tea related applications with higher appeals to consumers as well as traditional Korean drinks.