• Culinary science and hospitality research
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• v.19 no.3
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• pp.218-233
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• 2013

This study used SPSSS 18.0 on 237 university students in Busan for frequency, factorial and reliability, correlation, and regression analyses to determine the effect relationship of coffee shop service quality on perceived value and behavioral intention. Multiple regression analysis for hypothesis testing showed that among the four service quality factors, confidence in employees and primary coffee quality had a non-significant effect on esthetic value, while menu characteristics besides coffee (${\beta}$=.293, p<.001) and physical environment (${\beta}$=.293, p<.001) were analyzed to be significant, partially supporting the study hypothesis. Regarding the effect of service quality on practical value, confidence in employees (${\beta}$=.264 p<.001), primary coffee quality (${\beta}$=.463, p<.001), menu characteristics besides coffee (${\beta}$=.139, p<.05) and physical environment (${\beta}$=.110, p<.05) were all significantly analyzed, supporting the study hypothesis. Regarding the effect of service quality on behavioral intention, confidence in employees (${\beta}$=.262 p<.001), primary coffee quality (${\beta}$=.411, p<.001), menu characteristics besides coffee (${\beta}$=.157, p<.01) and physical environment (${\beta}$=.137, p<.05) were all significantly analyzed, supporting the study hypothesis. In addition, regarding the effect of perceived value on behavioral intention, esthetic value (${\beta}$=.265, p<.001) and practical value (${\beta}$=.536, p<.001) were both significantly analyzed, showing a causal relationship with behavioral intention.

• 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.

• Korean Institute of Interior Design Journal
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• v.19 no.2
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• pp.73-80
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• 2010

The introduction of coffee business means adapting new culture more than coffee business itself as you see if from the trend of brand coffee stores in Korea now days. This 'new coffee culture' is popular among the adults from university students to business people and it has settled as a trend not only for drinking coffee but also for a place where they can take a rest and enjoy the culture. For that reason the elements which organize space to space takes great deal of weight in Marketing. Customers are looking for spaces such as business room, studying room, parkinglot, smoking area and also want comfortable seats and good atmosphere. It shows how important marketing is in Space design. Following study is to study about the key space design elements which is getting luxurious and individual in brand coffee stores. The aim of this essay is to broden variety and creativity of the space design in the market from now on.

• Journal of Korean Society for Quality Management
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• v.43 no.3
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• pp.383-396
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• 2015

Purpose: This study was to identify the structural relationships among suitability of entertainer advertising model, relationship quality and brand loyalty in coffee shop. Methods: This study collected data from those who visited two reputed franchised coffee shops. A variety of statistical methods were used; descriptive analysis, exploratory factor analysis, confirmatory factor analysis and structural equation modelling analysis. Results: The research results from this study are as follows: First, only credibility factor has a positive impact on relationship quality; second credibility and expertness factors positively influence brand loyalty; and third, there is a positive relationship between relationship quality and brand loyalty. Conclusion: The results of this research are useful for identifying the role of advertising models's suitability in estimating relationship quality and brand loyalty and strategies for strengthening brand loyalty for coffee shops.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.139-150
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• 2010

The purpose of this study is to examine the market segments of Korea specialty coffee shops based on the benefit variables by customers when they visit a coffee shop. For this study, SPSS WIN 17.0 was used for the frequency analysis, factor analysis, reliability test, cluster analysis, one-way ANOVA and cross tabulation. Benefit factors were divided into atmosphere factor, value factor, marketing factor, cleanliness & comfort factor, and service factor. Three distinct segments of customers were identified: passive benefit seekers, marketing benefit seekers and emotion benefit seekers. In order to explore differences between clusters and demographic and behavior variables, cross tabulation were used. These findings could be helpful for the marketers who need to establish a marketing strategy for grasping the characteristics of market segments and generating profits.

• Journal of Industrial Convergence
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• v.16 no.1
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• pp.27-33
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• 2018

Today, each company focuses on maximizing customer satisfaction by providing the best service. This study examined the effect of coffee shop on customer satisfaction. In addition, we examined the effect of customer satisfaction on revisit intention and word of mouth. The results of this study are as follows: First, in order to investigate the satisfaction of customers using coffee specialty shops, data were gathered through questionnaires and 142 customers were analyzed using statistical analysis, It is important to have a positive image of the company and to influence the decision to repurchase, and should not overlook the role of generating new customers through word of mouth. Second, customers tend to be price-oriented, practical and reasonable. To meet these customers' needs, it is important to attract a large number of products at the same time to attract customers.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.131-132
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• 2014

• Culinary science and hospitality research
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• v.21 no.6
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• pp.1-13
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• 2015

This study was performed to empirically verify how the degree of entrepreneurial self-efficacy, the degree of work value which each founder gains from starting a shop, and the degree of usefulness perception of the entrepreneurial service given by the public sector influence founder's entrepreneurial intentions. The degree of entrepreneurial self-efficacy and internal work value was found to influence entrepreneurial intentions. In addition, would-be coffee shop founders' usefulness perception of entrepreneurial service had an impact on entrepreneurial intention. The results of this study could allow a wider understaning of what factors influence entrepreneurial intentions of a coffee shop founder and the importance of governmental support(education, funding, skills, and management).

• Korean Journal of Clinical Pharmacy
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• v.3 no.1
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• pp.21-30
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• 1993

The contents of caffeine in caffeine containing products in Korea, i.e., coffee. tea, cocoa and cola, and the individual pattern of consumption of caffeine containing beverages were studied to know the pattern of caffeine consumption. The correlation in between the amount of caffeine consumption and the obesity were also investigated. In results, the average contents of caffeine in the instant coffee was $31.8\pm4.4mg/g(mean{\pm}SD)$. The amount of caffeine in coffee were $68.2\pm13.0\;mg/cup$ in the vending machine coffee, and $76.6\pm12.1\;mg/cup$ in the coffee shop coffee. Average daily caffeine consumption per person was investigated to be 128mg with the wide range of 26mg-341mg. There was no correlation in the amount of daily caffeine consumption and the obesity.

• The Journal of the Korea Contents Association
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• v.15 no.6
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• pp.520-528
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• 2015

The purpose of this study is to examine how the purpose of visiting coffee shop affect the customer's ethics and customer's revisit intention. A total of 247 effective questionnaires for empirical data analyses were obtained from the university students who had the experiences of visiting coffee shops. Trough the literature review it was suggested that three factors of visiting purpose encompassed studying(working), leisure time, coffee & snack. To test the proposed hypotheses, exploratory factor analyses and multiple regression analyses were conducted. The results showed that two factors, studying(working) and coffee & snack, of visiting purpose influenced customer's ethics significantly. Among three factors, leisure time and coffee & snack were found to affect customer's revisit intention significantly. Based on the results, the meaningful implications and limitations were discussed.