• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Journal of Distribution Science
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• v.13 no.12
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• pp.23-31
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• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.

• Korean Institute of Interior Design Journal
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• no.4
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• pp.16-21
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• 1995

Although it has been suggested that lighting influences our moods, little is known about dimensionality of mood patterns. The knowledge of consumer's mood pattern in lighting condition may provide interior designers with a valuable information for the lighting design. This article investigates the underlying structure of moods occuring in lighting conditions. Meanwhile, this examines custom-ers' desired mood type of lighting, and explores the influ-ence of individual characteristics on selecting the preffered lighting moods. The result uncovers five discriminable patterns of mood-dynamic, intimate, delightful, elegant, and serene feeling results from well organized lighting system. Among the five moods, serene atmosphere appears to be the most preffered mood from respondants. It is also found that the perceived preference of lighting atmo-sphere varies across personal characteristics of the cus-tomers, socio-economic differences and the visiting pur-poses to the coffeeshop. These findings present interest-ing and potentially valuable implications for interior de-signers that proper planning of lights which inducemoods can achieve dramatic effects and aid in the cre-ation of the desired atmosphere.

• Korean Institute of Interior Design Journal
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• no.17
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• pp.60-64
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• 1998

The results of simulation on greenery ratio using CG are as follows: arrangement type of optimal condition and greenery ratio were summarized as below as dispersion type and 5% ratio greenery for 20 pairs of assessment items and these assessment items were classified into 5 factors as a result of factor analysis,. These factors were Harmony Animation Atmosphere texture Peculiarity. Verification results of factors differences according to each condition can be. there was no apparent difference among factors in accordance with gender, In case of arrangement type dispersion type was higher than concentration type in all factors. Based on the above results dispersion type was assessed higher than concentration type the most suitable condition of Harmony Factor was 5% dispersion type Animation Factor was 5% dispersion type Animation Factor was 7% dispersion type Atmosphere Factor was 10% dispersion type Texture Factor was 5% concentration type and $\ulcorner$Peculiarity Factor$\lrcorner$was 7% concentration type.

• Journal of Environmental Health Sciences
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• v.37 no.1
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• pp.44-49
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• 2011

Under the Enforcement Rules of the National Health Promotion Act, smoking areas in coffee shops in Korea should be divided off from other areas. The effect on indoor air quality of different division types for smoking areas was evaluated. Using real-time monitors, fine particulate matter <2.5 ${\mu}m$ in diameter ($PM_{2.5}$) concentrations were measured simultaneously in the smoking and non-smoking areas of 30 coffee shops in Seoul. Average $PM_{2.5}$ concentrations in smoking and non-smoking areas were 132 ${\mu}g/m^3$ and 52 ${\mu}g/m^3$, respectively; significantly different. Average $PM_{2.5}$ concentrations in non-smoking areas were 39 ${\mu}g/m^3$ in the glass-wall type and 64 ${\mu}g/m^3$ in the separate-floor type. These $PM_{2.5}$ levels were above the US national ambient air quality standard of 35 ${\mu}g/m^3$. Although indoor $PM_{2.5}$ levels in non-smoking areas were reduced by the division, the rates of reduction were not significantly different by division type. Our results demonstrated that $PM_{2.5}$ from smoking areas can infiltrate into non-smoking areas. Therefore, a complete indoor smoking ban in coffee shops is the only way to protect customers and workers in non-smoking areas.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.380-388
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• 2020

This study is a subjective study on consumer's perception of drive-through as part of one method of service business to drive the drive-through service to understand how the user's perspective is more effective than the company's management position. In order to analyze the consumer's subjective viewpoint on the use of through companies, an exploratory study was conducted by selecting the Q-methodology. To this end, the analysis work was conducted in a way that the respondents classified the statement cards, and the Q population was selected and composed. Through this, the P-sample was selected and the Q-sort obtained through the classification process was used for the PC QUANL program. Was analyzed through Q factor analysis. customers divide into 3 types. Firstly, type 1 (N=14) is the people who pursue the convenience on value for time. Secondly, type 2 customers (N=4) prefer efficiency on value for time. finally, type 3 ones (N=2) put a great value on quickness. Each subjective opinion detected through this analysis will be the basis for various studies in the future, and may be used as a reference in the future direction of establishing drive-through marketing and improving the lacking parts.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.174-185
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• 2012

The purpose of this study is to suggest planning strategy of tenant mix for UEC based on the final result of tenant mix analysis of five different research cases. The following is the comprehensive explanation about the result of tenant mix planning strategy for UEC currently in operation and when planning a new facility. First, overall research cases in this study show the tendency of following an old tradition, which stresses direct sales focusing on retail and dining adaptation. In order to compensate the defect, it is suggested to adopt new type of tenants with the functional mix of retail and dining with entertainment rather than decreasing the proportion of retail and dining tenant and increasing it of entertainment tenant. Second, the floorplan of UEC should adopt racetrack or circuit form that can stimulate shoppers' circular movement so to expose them to as much tenants as possible. Service consumption mode related tenants are required to place on the side or the edge of UEC, while retail consumption mode related tenants should be planned in the center. Among dining consumption mode related tenants, impulse dining tenants like a coffee shop should be placed at the turning point or at the end of the pathway, destination tenants like a restaurant and a food court, on the other hand, is needed to be placed in the center of the space. In case of Entertainment related tenants, destination tenants like bookstore or multiplex should also be placed at the end of the pathway, and on the way to those tenants, it is required to place general tenants that can share target customers with them. On the contrary, game center or record shop like tenants that can stimulate impulse sales should be placed on the visitor's main move or near the other destination tenants. Third, anchor tenants play an important role in gathering people to the UEC, and then induce them to visit the other tenants that are located near the anchors. Thus it is suggested to plan to place general tenants on the same floor as anchor tenants are placed so they can share the characteristics of target customers which create synergy effect.