• Journal of Korea Society of Digital Industry and Information Management
• /
• v.20 no.2
• /
• pp.37-47
• /
• 2024

The food tech market, which uses artificial intelligence robots for the restaurant industry, is gradually expanding. Among them, the robot barista, a representative food tech case for the restaurant industry, is characterized by increasing the efficiency of operators and providing things for visitors to see and enjoy through a 24-hour unmanned operation. This research was conducted through text mining analysis to examine trends related to robot baristas in the restaurant industry. The research results are as follows. First, keywords such as coffee, cafe, certification, ordering, taste, interest, people, robot cafe, coffee barista expert, free, course, unmanned, and wine sommelier were highly frequent. Second, time, variety, possibility, people, process, operation, service, and thought showed high closeness centrality. Third, as a result of CONCOR analysis, a total of 5 keyword clusters with high relevance to the restaurant industry were formed. In order to activate robot barista in the future, it is necessary to pay more attention to functional development that can strengthen its functions and features, as well as online promotion through various events and SNS in the robot barista cafe.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.15-29
• /
• 2011

In this study, I examined the problems of the current barista curriculum and sought how to improve them by feedback from domestic specialized baristas and comparative analyses of the training programs that take place in barista educational institutions. In order to identify problems in curriculum and what to be improved, I gained the opinions of 15 experts who are currently teaching students in barista educational institutions using Delphi technique. To sum up the opinions of experts, working level education of coffee has to be mainly done and substantial educations for employment such as cafe operating technique and marketing are needed. In addition, experts suggested enhancing service courses considering the nature of working in contact with customers and the course for baking goods that takes up a lot of sales. As a result of examining the current curriculum in the institutions for baristas, it seems necessary to supplement these training courses that experts suggested because the educations are very poor.

• Journal of the Korea Society of Computer and Information
• /
• v.27 no.11
• /
• pp.165-172
• /
• 2022

This paper proposes a method to derive the time points for helpful intervention based on conclusions drawn from a previous study which collected data during barista training performed by students with developmental disabilities. To identify this intervention time, this study utilized distance information between the hand of a student and each barista tool in a virtual reality space. If the cumulative distance from a student's hand to the key barista tool is relatively longer than the cumulative distance to other barista tools, it is highly likely that the student is not using the key barista tool, which must be used to successfully complete the given task. In other words, the distance information signals the task is not being properly performed and represents the intervention time to help the student. As a result of verifying a hypothesis through statistical analysis, this study found that the relationship between the success or failure of a student's training and the cumulative distance between the student's right hand and the key barista tool was statistically significant, but not for the left hand.

• The Journal of the Korea Contents Association
• /
• v.21 no.2
• /
• pp.622-630
• /
• 2021

The purpose of this study was to analyze effects of VR-based intervention on the barista competence of students with mild intellectual disabilities. To do this, 30 students mild intellectual disabilities were participated and placed experimental and control groups of 15 students. Control group participated in the traditional intervention, but experimental group took part in the VR-based intervention. Evaluation was consisted of the basic concept evaluation and the functional evaluation on the work of barista. Evaluations were conducted three times and the collected data was analyzed the repeated two-way ANOVA. In the result of study, experimental group have significantly improved both in basic conceptual learning of coffee and in skills making coffee than control group.

• Journal of the Korea Society of Computer and Information
• /
• v.27 no.1
• /
• pp.69-75
• /
• 2022

This paper proposes a method of identifying the moment when a student with developmental disabilities needs assistance intervention in performing barista vocational training using virtual reality-based realistic contents. To this end, 21 students enrolled in a vocational training center for persons with disabilities were selected as study subjects. These students were trained to recognize the barista tools in a virtual reality environment. During the training, if students experienced difficulties and were unable to proceed further, they were asked to raise their hands or verbally request assistance. Using the collected data, two hypotheses were established based on the distance between the hand of the student and each barista tool in the virtual reality space in order to derive a criterion for judging the moment when an intervention is required. As a result of verifying the hypotheses, this study found that the cumulative distance from the hand of a student, who successfully finished the training without requiring an intervention, to the target barista tool as well as adjacent tools was significantly shorter than the cumulative distance to other barista tools.

• Culinary science and hospitality research
• /
• v.22 no.4
• /
• pp.222-239
• /
• 2016

This study is composed of both a research of research literature and empirical analysis. With regard to literature based, consideration was given to present conditions of domestic coffee shops, thhe definition of barista, the duty characteristics baristas, and intention to change job. Empirical analysis established hypotheses and verified the effect of duty characteristics on job satisfaction and turnover intention. A survey to verifying the hypothesis of study was performed for 400 baristas who were working at their coffee shops with selecting coffee shops randomly in Seoul and Kyeonggi-do. 2012.08.15~2012.08.30, for 15 days, I performed survey, without faithless answers and questionnaires which weren't written, I used total 331 papers for actual analysis. Collected basic data were analyzed through SPSS 18.0 program by frequency analysis, correlation analysis, factorial analysis, reliability analysis, regression analysis, and so on. I suggested like this for managing effective human resources. For increasing satisfaction of duty of barista, manager should give opportunity for attending important duty to barista, and because of this, barista can feel sense of responsibility and self-esteem.

• Management & Information Systems Review
• /
• v.33 no.1
• /
• pp.279-298
• /
• 2014

This research is based on service marketing to explain the effect of barista job attributes as the antecedents of lovemarks for increasing brand loyalty. The analysis was held with customers who experienced local and national coffee shop in Pusan area by using SPSS18K and Smart PLS 2.0. The study verified the structural equation model hypothesizing the relationship among related factors including barista job attributes, lovemarks and brand loyalty. According to the result of this study, barista job attributes factors including expertise, communication, and service orientation have positive effect on the lovemark. Furthermore, structural relationships among lovemark variables were identified through hypothesis testing. However, the effects of expertise and service orientation on intimacy were not significant especially in local brand. Additional multi-group testing was conducted to explain managerial implication of this research. The research has several marketing implication on service marketing and lovemark theory. For firms, customers'perception of barista's job attributes can generate positive lovemark effect and develop brand loyalty in the service marketing perspectives.

• Journal of Digital Convergence
• /
• v.15 no.11
• /
• pp.9-21
• /
• 2017

This study is aimed to evaluate the satisfaction level and effective value in acquiring the coffee-related private certificates for purpose of development and growth of the coffee industry in Korea. Analysis had being made to investigate on which parts of the vocational competencies designated by National Competency Standard are developed by the coffee-related private certificates implemented in Korea and the effect of such certificates on the job satisfaction and intent to utilize are further elaborated. While technical ability, self-development ability, problem-solving ability had a positive (+) effect on overall job satisfaction. Further, job satisfaction of vocational competencies had a positive (+) effect on the utilization intention. Through this study, it is found that the coffee barista private certificates have a considerable effect on the development of vocational competencies, improve the job satisfaction and are utilized as a material evaluating ability scales for recruitment and employment.

• Journal of Drive and Control
• /
• v.21 no.3
• /
• pp.36-45
• /
• 2024

Collaborative robots, designed for direct interaction with humans have limited adaptability to environmental changes. This study addresses this limitation by implementing a barista robot system using AI technology. To overcome limitations of traditional collaborative robots, a model that applies a real-time object detection algorithm to a 6-degree-of-freedom robot arm to recognize and control the position of random cups is proposed. A coffee ordering application is developed, allowing users to place orders through the app, which the robot arm then automatically prepares. The system is connected to ROS via TCP/IP socket communication, performing various tasks through state transitions and gripper control. Experimental results confirmed that the barista robot could autonomously handle processes of ordering, preparing, and serving coffee.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.185-190
• /
• 2022

The purpose of this study is to verify the effect of learners' satisfaction with the educational environment on the achievement level in the outreach coffee barista and bakery lifelong education program. The results of this study conducted over 10 sessions for learners living in Y city are as follows. Firstly, the satisfaction with the instructor was the highest, the satisfaction with the program content was the next, and the satisfaction with the program environment was the lowest. Secondly, as a result of analysis through pre-post evaluation, it was found that there was a significant level of improvement in learning effect. Thirdly, as a result of analyzing the effect on the achievement level, it was found that satisfaction with the instructor had a significant effect on the level of knowledge, and satisfaction with the content of the program had a significant effect on the level of attitude. However, satisfaction with the program environment was found to have no significant effect in all areas of knowledge, skill, and attitude. In conclusion, even if the educational environmental factors are poor in the outreach coffee barista and bakery programs, high satisfaction with the instructor and the content of the program can have a significant learning achievement. With this study, it is hoped that the outreach coffee barista and bakery education program will be further activated.