• 한국조리학회지
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• 제24권1호
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• pp.1-12
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• 2018

This study tried to understand what emotional consumption value of dessert cafe is and to examine the difference between satisfaction and subjective well - being concept. In addition, this study tried to test hypotheses through empirical analysis by establishing research hypotheses on how affective consumption value affects satisfaction and subjective well - being, and how satisfaction and subjective well - being influence loyalty. Data collection was conducted from September 10, to October 10, 2017, and 210 questionnaires were distributed. 200 valid data were used for the analysis except the questionnaires that did not meet the research purpose. The results of the analysis were as follows. First, only the hedonic consumption value of the dessert cafe had a significant effect on satisfaction, whereas the aesthetic consumption value and symbolic consumption value had no significant effect on satisfaction. Second, the hedonic consumption value and symbolic consumption value had a significant effect on subjective well - being. On the other hand, aesthetic consumption value did not had a significant effect on subjective well - being. Third, the satisfaction and subjective well-being of dessert cafe had a significant effect on loyalty. The result of this study is meaningful in establishing a strategy of differentiating dessert cafe to grasp the satisfaction of dessert cafe and emotional consumption value which increases subjective well-being and thereby maintain loyal customers.

• 한국조리학회지
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• 제21권4호
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• pp.221-235
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• 2015

본 연구이 목적은 베이커리 카페의 선택속성과 고객행동의도에 관하여 실증적 연구를 통한 결과를 제시하는 것이다. 이러한 연구목적을 달성하기 위하여 이론적 배경과 실증적 분석을 실시하였다. 이론적 연구에서는 선택속성과 고객행동의도와 연관되어 결과를 도출한 선행연구를 검토하였다. 분석자료는 서울, 부산, 광주, 대구에서 베이커리 카페를 경험한 고객들을 대상으로 총 312명의 응답자를 대상으로 조사하였다. 분석방법은 빈도분석, 요인분석, 교차분석, 군집분석 및 ANOVA 분석을 실시하였다. 본 연구에서는 베이커리 카페 마케팅 담당자들이 고객들의 다양한 선택속성에 대하여 충분히 연구해야 한다는 것을 시사하고 있다. 또한, 본 연구는 고객을 유인하고 고객을 만족시키기 위해서는 고객의 선택속성에서 전략적인 대안을 찾아야 한다는 것을 보여주고 있다.

• 동아시아식생활학회지
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• 제25권5호
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• pp.922-931
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• 2015

To investigate and analyze the influence of trust on consumer satisfaction in rice cake cafe menus using domestically grown food ingredients, this study divided selection attributes of rice cake cafe menus into safety, nutrition, ethicality and marketability through an exploratory factor analysis and analyzed reliability and correlation among these variables. As a result, these four factors were adopted as selection factors, and the results of the correlation analysis among the variables showed that the four factors were statistically correlated with trust and customer satisfaction. The result of validity and reliability testing on consumer trust showed that the menus were reliable and trustworthy as they had been made using domestically grown agricultural products. Analysis of how cafe selection attributes affect trust showed that the these variables had a significantly positive influence on trust in the order of safety, marketability, nutrition, and ethicality. The influence of the selection attributes on customer satisfaction was statistically significant, and the independent variables had a significantly positive influence on trust in the order of marketability, ethicality, safety, and nutrition. In verifying the mediation effect of trust on customer satisfaction, the four factors of rice cake cafe selection attributes had statistically significant mediation effects.

• 한국식생활문화학회지
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• 제34권6호
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• pp.739-747
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• 2019

This study investigated the effect of offering eco-friendly fashion items on consumers' perceived image of stores and their intention to purchase food in a hybrid cafe setting. The data were collected using an online survey of 465 adults aged 20 to 49 years. In order to compare 'a general cafe' where only food is sold and 'a hybrid cafe' which offers eco-friendly fashion items as well as food, we developed two store types (general×hybrid) with two store designs (modern×eco-friendly) as stimuli, resulting in four scenarios. The results indicated that offering eco-friendly fashion items at a cafe did not significantly affect consumers' perceived eco-friendly image of the store. Further, this negatively affected consumers' perceived healthy and tasty images of the store and intention to purchase food. Such negative effects on the healthy and tasty images of the store increased in the store with a modern design. In conclusion, offering eco-friendly fashion items at cafes may not contribute to enhancing the stores' images or sales.

• 대한예방한의학회지
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• 제21권1호
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• pp.95-106
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• 2017

Objectives : Although interest in preventive medicine has increased recently, "Mibyeong", the preventive concept of Korean medicine, is still unfamiliar to the general public. Therefore, this study aims to investigate the concept of Mibyeong and users used on the Internet. Methods : Naver (www.naver.com), which has the highest ranking in terms of market share, number of visitors, search time share, and community category share, has been selected as a search target and jisik-iN Q&A and posts of cafe about Mibyeong were searched for recently approximately 6 years. Results : 105 cases of Jisik-iN Q&A and 283 cases of cafe posts were searched. Overall, the number of Jisik-iN Q&A and cafe posts's Mibyeong term usage was the highest in 2013. In the Internet user category, Mibyeong Term was used most commonly in the Jisik-iN Q&A by Korean medicine related medical personnel (29 cases, 28%) and in the cafe other health-related workers (87cases, 31%). In Mibyeong related cafe classification, Information Exchange (220 cases, 77%) was the most frequent and besides 39 cases (14%) used in Operation of Medical Institutions. And the concept of Mibyeong was often used as symptom-based rather than diagnostic test or disease (Cafe posts 52%, Jisik-iN Q&A 70%), in particular, topic of Mibyeong related Jisik-iN Q&A was used in the order of pain (31 cases, 16%), cancer (17 cases, 9%), fatigue (11 cases, 6%). Conclusions : This study has significance as basic research data of general Internet user group and can be used as fundamental data for awareness promotion, publicity and necessity of Mibyeong.

• 한국실내디자인학회논문집
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• 제26권6호
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• pp.3-12
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• 2017

As the quality of life has improved today, there is a growing desire among consumers for new space and interest in spending their valuable time in 'the third space' has tended to increase. Cafes have been integrated with sales and exhibition space as the representative third space. For example, it's cafe type automobile exhibition centers. The purpose of this study is to examine the characteristics of 'the third space' in cafe type automobile exhibition centers and suggest a plan for effective spatial characteristics. It checked the necessity of the third space' in automobile exhibition centers by analyzing automobile consumption trends of the 21st century according to industry change and restructures a checklist by grasping cafe type automobile exhibition centers and the concept and characteristics of 'the third space' based on the precedent studies. A questionnaire is made through the checklist drawn and a survey is conducted targeting users of the target areas of cases. The target areas of cases are 4 cafe type automobile exhibition centers opened in Korea since 2014. The analytical results of the target areas of cases that reflected the characteristics of 'the third space' are as follow: First, cafe type automobile exhibition centers must be built to make customers enter the space and at the same time, receive information on automobiles and space naturally. Second, in order to increase satisfaction with the space and brands, there is the necessity to arouse their interest through various experiences including test driving cars directly. Third, revisit intention can be found to be more influenced by spatial design than brand satisfaction. Fourth, partitions or interior for dividing the space need to be improved. In the next studies, specific research on plans about creating design to improve corporate image and brands and induce customers to revisit cafe type automobile exhibition centers by applying the characteristics of 'the third place' to them is required.

• 서비스연구
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• 제9권2호
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• pp.41-54
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• 2019

모바일 애플리케이션의 활용 증가는 최근 소득의 증가와 삶의 스타일의 변화로 사생활에 있어 본인에게 도움이 되는 편의성을 추구하는 현상으로 볼 수 있다. 특히 고객들의 소비 심리를 분석하면 시간 및 노력을 효율적으로 활용할 수 있는 편의성을 추구하는 형태로 볼 수 있다. 본 연구는 선행연구들을 기반으로 카페 모바일 애플리케이션에 적합한 서비스 편의성을 측정하여 매개변수인 지각된 가치를 통해 종속변수인 재이용 의도에 영향을 미치는 인과 관계의 연구모형을 검증하고자 한다. 연구목적 달성하기 위해 문헌연구방법으로 서비스 편의성, 지각된 가치, 재이용 의도와 관련된 참고문헌을 검토하였고, 실증연구를 위해 온라인 리서치 (주)마크로밀 엠브레인 회사를 통해 실시하였고 조사기간은 2018년 10월 26일-11월 08일까지약 이 주일 동안 진행되었으며, 수집된 자료 중 부적합한 13부를 제외하고 일부문항을 삭제하고 조사에 적합한 324부를 활용하였다. 연구결과는 카페 모바일 애플리케이션의 서비스 편의성이 지각된 가치, 재이용 의도에 유의미한(+) 영향을 미치는 것을 입증하였다. 그리고 카페 모바일 애플리케이션의 서비스 편의성이 재이용 의도에 유의적(+)인 영향관계에서 지각된 가치는 매개역할로 유의미한 결과가 있음을 입증하였다. 시사점으로 본 연구는 모바일 애플리케이션환경에서 카페 모바일 애플리케이션의 서비스 편의성을 지각된 가치 및 재이용 의도에 응용하여 마케팅전략에 활용한다면 카페기업들과 소비자에게 도움이 되리라 사료된다. 따라서 이론적으로는 카페 모바일 애플리케이션의 발전 방향을 제시하고 4차 산업혁명 시대에 부합하는 외식산업의 마케팅 전략 혁신과 경쟁우위를 위한 학문적 자료를 제시하고자 한다.

• 한국지역지리학회지
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• 제19권4호
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• pp.787-804
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• 2013

본 연구는 '월드카페형 대화법' 토의 수업이 집단지성 구현을 위한 토의 수업으로서의 가능성이 있는지를 모색해 보는데 목적이 있다. 이를 위해 '월드카페형 대화법' 토의 수업을 대학 교양 수업 '발표와 토론'수업의 지구적 이슈 학습 영역에 적용해 보았다. '월드카페형 대화법' 토의 수업의 집단지성 구현 효과를 찾아보기 위해 실험 수업에 참여한 학생들의 설문 반응 결과와 토의 내용을 분석하였다. 설문 반응 분석에서는 학습에의 참여도를 분석하였고 토의 내용 분석에서는 토의 주제에 대한 논의 전개 양상을 분석하였다. 전체 학생의 85.4% 학생이 수업에 적극적으로 참여하였다고 응답하였다. 그 이유로는 자유로운 토의 분위기, 생각의 연결에서 오는 즐거움, 조 간 경쟁 심리의 배제 등이 있었다. 학생들의 학습 주제에 대한 논의 전개 정도 분석에서는 주제에 대해 제시된 의견 수, 제시된 의견을 중심으로 전개된 논의의 정도가 통제 집단 학생들의 일반적인 토의 수업 진행 결과와 비교해 볼 때, 더 많은 의견 수와 심층적인 논의 전개 양상을 보여 주었다. 이러한 결과는 '월드카페형 대화법' 토의 수업이 개인의 적극적인 참여를 이끌어 낼 수 있다는 장점을 갖고 있으며 동시에 개인의 적극적인 의견 제시와 상호 의견 개진을 통해 더 깊이 있는 논의를 전개함으로써 집단지성 구현의 가능성을 담고 있음을 보여주었다.

• 한국조리학회지
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• 제23권5호
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• pp.12-24
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• 2017

The purpose of this study was to examine the effects of consumption experience on customer satisfaction and customer happiness for dessert cafe. The survey was conducted with those who have visited dessert cafes in Seoul and Kyonggi area, using a convenience sampling method. After a total of 200 responses was collected, 172 responses were included for the multiple regression analyses in order to test the hypotheses. The results are as follows. First, it was found that consumption experience did not have an effect on customer satisfaction for dessert cafes. Second, the consumption experience (diversity, symbolism, sociality, and playfulness) of dessert cafe significantly impacted customer happiness. As a conclusion, consumption experience at dessert cafes has increased customer happiness by improving the psychological gratification rather than cognitive satisfaction.

• 대한인간공학회지
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• 제17권1호
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• pp.55-65
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• 1998

This paper describes study of design specifications of restaurant/cafe signboard for new generation. Signboard is an important element in restaurant/cafe, especially for sensitive new generation, that affects image of and first impression on it. The design elements of a signboard that were chosen for analysis were background color, lettering, and letter color, which were found to have strong influences on impression of signboard in questionnaire survey. Using different combination of these design elements, fifteen samples were created for subjective evaluation. 30 pairs of adjectives which were shown to be related to signboard significantly in the first evaluation were used by fifteen subjects, twelve men and three women. Subjective evaluations were carried out by semantic differential methods, and then analyzed by using multivariate analyses. Among three design elements, the background color affected impression of signboard most significantly. The relationships between design elements (item/category) and subjective impressions were suggested using quantification theory I, which could be used as design guidelines when designing restaurant/cafe signboard with specific human sensibility ergonomic characteristics.