• 식품보건융합연구
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• 제7권2호
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• pp.1-10
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• 2021

The purpose of this study is to examine the impact of the service quality of delivery food on customers' emotional response and repurchase intention during the COVID19 pandemic. The proposed research model examined the effect on the service quality, customer sentiment response, and repurchase intention of delivery food. A questionnaire was distributed and measured for 300 consumers who had experience using food delivery services in the last 30 days. The questionnaires from previous researches were revised to fit the purpose of the present study. The survey results were analyzed to verify the reliability and validity of the measured variables. To verify the hypotheses a Structural Equation Modelling (SEM) was used for the study. The results showed that taste, price fairness, and package design positively affected emotional response; moreover, repurchase intention was enhanced by emotional response. This research analyzed the relationships between service qualities of delivery food, emotional response, and repurchase intention when customers consume delivery food during COVID19 in Korea. This study extends the delivery food literature by combining customers' emotional behavior with SEM model. The result suggested competitive strategic plans and development directions of food delivery companies in the rapidly increasing food delivery industry, providing implications for further research.

• 한국조리학회지
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• 제23권5호
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• pp.159-168
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• 2017

This study was conducted to investigate the effects of high class korean restaurants' servicescape on customers' emotional response and intention to revisit. This study also examined the relationship among emotional and cognitive reactions and intention to revisit. A total of 216 questionnaires were analyzed using the factor analysis, reliability test, and structural equation modeling analysis. The results revealed that space, aesthetics and comfortableness were positively related to emotional reaction, and convenience and cleanliness were related to cognitive reaction. This study also found that intention to revisit was positively related to emotional and cognitive reactions. Moreover, it was found that think was positively related to emotional reaction, and feel, think, act and the related were positively related to cognitive reaction. Finally, cognitive reaction was positively related to revisit. The results of the study suggested that high-class Korean restaurant marketers should introduce or strengthen servicescape, brand reputation and experiences, which increased brand attitude or revisit.

• 한국식생활문화학회지
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• 제25권4호
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• pp.456-465
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• 2010

The purpose of this study was to understand the interrelationships between customers' perception of service encounter elements, customers' emotional response and customer satisfaction in a family restaurant. Based on a total of 408 samples, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. The hypothesized relationships of the model were tested simultaneously using a structural equation model (SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=821.151 (df=333), CMIN/df 2.466, GFI .878, NFI .927, IFI .955, TLI .949, CFI .955, RMSEA .060. The results showed that human factor ($\beta$=.426) and physical factor ($\beta$=.266) as service encounter elements in family restaurants were indicated to have a positive (+) influence on customers' positive emotion. For influence of customers' negative emotion, human factor ($\beta$=-.157) was surveyed to have a negative (-) influence. Also, customers' positive emotion ($\beta$=.716) and negative emotion ($\beta$=-.081) had significant effects on customer satisfaction. Limitations and future research directions are also discussed.

• 패션비즈니스
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• 제20권6호
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• pp.19-31
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• 2016

Identifying the factors of emotional experience that arouse emotional responses will contribute to determining the relationship between the visual attributes of a salon and the emotional responses of humans, as well as the relationship between service factors and the emotional response of humans. The aim of this study is to examine the effect of the various e motional responses of customers on store preference and to thereby propose marketing strategies for offering an insightful service. The emotionally expressed vocabulary used by customers during their visit is also explored. 300 customers with previous experience of beauty shop services were surveyed and their responses were analyzed using SPSS 20.0 to define the problems. All the emotional experiences at the beauty salon influence the service satisfaction and re-visitation intention. The results showed that, as the customer's level of satisfaction with a service experience increases, the re-visitation intention increases. Of these results, only the service experience influences the recommendation intention. As the effective delivery of positive emotional services influences customers' revisiting intentions, beauty industry workers should be aware of each phase of the customers' emotions and try to provide customer-oriented services to appease these emotions. In addition, workers should strive to create service systems that induce customers' positive emotional responses rather than to offer merely stereotyped services.

• 한국조리학회지
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• 제20권6호
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• pp.1-12
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• 2014

본 연구는 전문한식당을 이용한 경험이 있는 부산지역 여성들을 대상으로 외식소비성향에 따른 긍정적 감정반응이 행동의도에 미치는 영향관계를 실증적으로 분석하고자 한다. 연구의 목적을 달성하기 위하여 3월 10일부터 3월 25일까지 설문조사를 진행하여 248부를 SPSS 18.0과 AMOS을 이용하여 빈도분석 확인적 요인분석 및 신뢰도분석, 상관관계분석, 구조방정식 모형(SEM : structure equation model)을 시행하였다. 탐색적 요인분석 결과, 5개의 요인으로 분석되었고, 확인적 요인분석에서 평균분산추출값(AVE)은 .508~.665이고, 합성신뢰도(CR)값은 .905~946값으로 집중타당성이 있는 것으로 판명되었다. 가설 검정에서 가설 1은 외식소비성향은 긍정적 감정반응에 정(+)의 영향을 미치는 것으로 설정하였는데, 맛 추구형(${\beta}$=.325, t=3.907, p<.001), 건강 추구형 (${\beta}$=.190, t=2.688, p<.001), 분위기 추구형 (${\beta}$=.188, t=2.515, p<.001)로 분석되어 가설 1은 채택되었다. 가설 2는 긍정적인 감정반응은 행동의 도에 정(+)의 영향을 미치는 것으로 설정하였는데, 표준화 경로계수가 ${\beta}$=.496(t=6.388, p<.001) 분석되어 가설 2는 채택되었다. 외식업체 경영자들은 여성고객들의 외식소비성향에서 맛 추구형이 긍정적인 감정반응에 가장 큰 영향력이 있다는 점과 고객들이 긍정적 감정반응(유쾌함, 편안함, 만족함, 즐거움)을 느낄 수 있도록 업체의 분위기를 만드는 것이 중요하다는 시사점을 제시하고 있다.

• International Journal of Internet, Broadcasting and Communication
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• 제15권1호
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• pp.40-55
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• 2023

Currently, convenience stores, which are naturally located within a 1-minute walk, are easily accessible, so customers can easily purchase the items they need, and now they are indispensable places for people. In line with modern society that focuses on buying and selling goods quickly and easily, such as 'convenience' and 'quickness', convenience stores also have been changing by marketing such as home-delivery service and storage of fresh products, not just simply selling goods. In addition, by utilizing application software, we can use everything with one smartphone that we use a lot, in order to provide reservation delivery, pickup, and subscription services. In this study, we conducted experiments focusing on the factors of convenience store service quality and users using convenience stores, and examined how these experiments affect behavioral intentions of customers through their emotional responses. As a result, it was confirmed that empathy had a positive (+) effect on the pleasure of customers, and reliability had a negative (-) effect on arousal. In addition, it was found that empathy had a positive (+) effect on arousal, and responsiveness and empathy had a positive (+) effect on dominance. Finally, it was found that pleasure and dominance had a positive (+) effect on the loyalty of customers. In this study, we intend to provide basic data on existing or future convenience stores.

• 한국조리학회지
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• 제21권1호
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• pp.116-128
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• 2015

본 연구는 부산 경남권의 호텔레스토랑을 방문하여 이용 중인 고객을 대상으로 식공간 연출이 고객감정반응을 통해 고객 행동의도를 높이는지의 간접효과 및 고객감정반응의 매개효과를 검증하여, 지속적으로 호텔 레스토랑을 방문할 수 있는 마케팅 전략의 기초 자료를 제시하고자 하였으며, 식공간 연출은 고객감정반응을 통해 행동 의도에 긍정적인 효과를 미쳤으며, 식공간 연출과 행동의도 간의 관계에서 고객감정반응은 부분매개효과를 가지는 것으로 나타났다. 이를 통해 파악할 수 있는 시사점은 다음과 같다. 첫째, 호텔 레스토랑을 찾는 고객이 다시 찾거나, 다른 사람에게 홍보할 수 있는 행동을 유도하기 위해서는 기본적으로 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있도록 전략을 수립하여야 할 것이다. 둘째, 호텔 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있기 위해서는 고객의 감정이 즐겁고, 설레이며, 분위기에 끌려야 하고, 분위기에 압도 당하는 기분이 들어 놀라움을 느낄 수 있도록 해야 한다. 셋째, 고객의 긍정적인 감정 반응을 끌어올리는 식공간 연출은 호텔레스토랑을 다시 찾고, 홍보하는 행동 유도를 극대화 할 수 있다.

• International Journal of Internet, Broadcasting and Communication
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• 제13권3호
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• pp.84-91
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• 2021

The purpose of this study is to investigate the structural relationship between resort selection attributes, emotional responses, and empirical values of scuba diving participants. The general population who enjoys scuba diving in Korea was selected as the population. Using the convenience sampling method, 553 of the 600 questionnaire samples were extracted as the final valid sample. For data processing, frequency analysis, exploratory factor analysis, and Cronbach's α test were performed using SPSS 23, and confirmatory factor analysis and structural equation model analysis were performed with AMOS 18. The results are as follows: First, among the sub-factors of selection attributes, equipment, facility environment, and diving point showed a positive effect on emotional response, but staff service did not have any significant effect. Second, the emotional response positively affected by the selection attribute showed a positive effect on all factors of service excellence, consumer utility, fun value, and aesthetic value of empirical value. Therefore, scuba diving resort managers must recognize the importance of equipment, facility environment, and diving point among these selection attributes of customers. And to satisfy the customer needs the resort must accurately identify the needs for diving equipment, facility environment and diving point. Various methods for this should be explored through the needs of the identified customers, and efforts should be made to provide safe equipment, comfortable facilities, and various diving points.

• 한국조리학회지
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• 제17권5호
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• pp.167-183
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• 2011

본 연구에서는 대학생 및 대학원생을 대상으로 패밀리레스토랑의 서비스 상황에서 지각된 직원의 신체적 매력도가 감정적 반응 및 고객만족도에 미치는 영향을 고찰하였으며, 이러한 인과관계에서 감정적 반응의 매개역할을 추가적으로 검증하였다. 패밀리레스토랑에서의 서비스 상황에 대한 시나리오 설문을 통해 총 249명의 대학생으로부터 자료를 수집하였다. 분석 결과, 고객에게 인지된 직원의 신체적 매력도는 감정적 반응(${\alpha}_{11}$=.624)과 고객만족도(${\alpha}_{21}$=.495)에 유의한 정(+)의 영향을 주는 것으로 나타났으며, 감정적 반응은 고객만족도(${\beta}_{21}$=.312)에도 유의한 정(+)의 영향을 주는 것으로 조사되었다. 또한 직원의 신체적 매력도가 고객만족도에 미치는 영향은 감정적 반응에 의해 부분적으로 매개되는 것으로 나타났다.

• 한국포장학회지
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• 제27권2호
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• pp.71-84
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• 2021

The purpose of this study is to establish a new management strategy to meet customer needs of discount stores as customers demand higher and more diverse services in addition to low prices. An empirical analysis on consumers to explore the structural relationships between the quality, environmentally friendliness, consumer perception, service value, and emotional response of retail ready packaging (RRP) in discount stores in order to find out how they affect customer satisfaction and repurchase intention. First, it was confirmed that the RRP quality of discount stores that affects customer satisfaction is mediated by the emotional response. Second, it was found that RRP in discount stores should continue to devise strategies to improve service quality along with efforts to provide more benefits perceived by customers to increase customer satisfaction and repurchase intention. Third, it was confirmed that the RRP image of discount stores has a positive (+) effect on service value, emotional response, customer satisfaction, and repurchase intention.