Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effect of Selection Attributes for Goods of Dessert Cafe on Product Satisfaction and Long-term Orientation

디저트 카페의 상품 선택 속성이 만족과 장기 지향성에 미치는 영향

  • Jeon, Kyung-Chul (Dept. of Food Service Management and Hotel Culinary, Hyejeon College)
  • 전경철 (혜전대학교 호텔조리외식계열)
  • Received : 2017.07.05
  • Accepted : 2017.08.22
  • Published : 2017.08.31
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Abstract

The purpose of the study was to provide useful implications for management of dessert cafe by discovering selection attributes for product satisfaction and long-term orientation. Using SPSS 22.0 and AMOS 220 Version, the collected data from customers of dessert cafe in Seoul and metropolitan areas were analyzed for frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and covariance structure analysis. As results of hypothesis verification, firstly, service standard and product diversity had a significant effect on product satisfaction of dessert cafe. Secondly, tastes and nutrients influenced positively long-term orientation of dessert cafe. Meanwhile, service standard, mood, and product diversity did not have a significant effect on long-term orientation. Thirdly, product satisfaction affected positively long-term orientation. The results of the study provided useful implications for management of dessert cafe.

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References

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