• 한국조리학회지
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• 제15권2호
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• pp.136-149
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• 2009

본 연구는 선행 연구를 토대로 하는 문헌고찰과 실증조사 분석을 통해 외식기업에서 발생할 수 있는 서비스 실패 상황에서 발생할 수 있는 소비자의 부정적 감정과 서비스 실패 유형을 구체화시키고 그러한 소비자의 부정적 감정이 향후 소비자의 행동에 미치는 영향관계를 확인하고자 한다. 본 연구의 목적을 달성하기 위해 부산지역 대학생을 대상으로 2008년 9월 15일부터 30일까지 설문지를 통해 유효한 261부의 설문 자료를 수집하였으며, 수집한 자료를 활용하여 연구 목적을 달성하기 위해 상관관계(correlation analysis) 및 요인분석(factor analysis)을 실시하였고, 구성 개념간의 인과관계 및 영향력의 차이를 확인하기 위해 공분산구조분석(covariance structure analysis)을 실시하였다. 통계자료분석은 SPSS 12.0 버전과 AMOS 4.0을 이용하였다. 분석 결과 4가지 서비스 실패 유형(서비스 신뢰성 실패 서비스 유형성 실패 서비스 반응성 실패 서비스 공감성의 실패)을 확인하였으며, 이러한 서비스 실패 유형이 이용 소비자의 부정적 감정인 후회감과 실망감에 영향을 미친다는 것을 확인하였다. 뿐만 아니라 소비자의 부정적 감정이 부정 행동과 브랜드 전환, 그리고 부정적 구전 등 부정 행동에 영향을 미침을 확인하였다.

• 한국콘텐츠학회논문지
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• 제10권10호
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• pp.318-325
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• 2010

본 연구는 전문서비스 경쟁우위를 확보하기 위한 강력한 충성도 구축을 위해 전문서비스만의 차별화된 특성을 반영한 충성도 구축 모형을 검증하고자 한다. 전문서비스는 서비스의 일반적인 특성 외에도 소비자가 서비스 결과를 쉽게 예측할 수 없고 서비스 제공자와 이용자간의 지식불균형이 커서 서비스를 이용하고 난 이후에도 서비스 만족과 품질을 평가하기 어렵다는 특성을 가지고 있다. 그래서 전문서비스는 이용과정에서 고객이 지각하는 만족과 감정이 충성도 형성에 결정적인 역할을 할 것이다. 이에 따라 본 연구의 모형에서는 전문서비스 이용과정의 만족차원으로 반응적 만족, 상호작용 만족, 기술적 만족차원으로 나누어 검토하고 감정적 몰입과 계산적 몰입과의 관계, 몰입의 차원과 충성도 간의 관계를 구조적으로 살펴보았다. 분석결과 전문서비스 이용과정에서 지각하는 만족의 차원은 감정적 몰입과 계산적 몰입을 모두 높이며, 이러한 몰입은 충성도 형성에 영향을 미치고 있음을 알 수 있다.

• 한국식품영양학회지
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• 제24권4호
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• pp.670-679
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• 2011

This study investigated the hotel buffet restaurant's service quality, emotional reaction of customer, recommendation intention, and defection intention. The survey was conducted from January 3 to February 7 in 2011, and 400 respondents were used in the data analysis. As a results of this study, the hotel buffet restaurant's service quality was classified by the interaction, outcome, and physical environment quality. The emotional reaction of hotel buffet restaurant's customer was classified by the positive and negative emotion. The all factors of hotel buffet restaurant's service quality had a positive impact on positive emotion, while it had a negative impact on negative emotion. The positive emotion reaction of hotel buffet restaurant's customer had a positive impact on the recommendation intention, while the negative emotion had a negative impact on the recommendation intention. And the negative emotion had a positive impact on the defection intention in hotel buffet restaurants. In addition, there were partially differences in the service quality and emotional reaction by general characteristics. There were significant differences in the recommendation intention by marriage status and monthly income. Therefore, the hotel buffet restaurants have to design a strategy of service for increasing customer's positive emotion and recommendation intention.

• 한국식생활문화학회지
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• 제20권4호
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• pp.438-445
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• 2005

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

• 한국의류학회지
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• 제26권2호
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• pp.216-226
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• 2002

This study attempts to understand how the perception of service quality as well as shopping motives influence on the emotional responses in store shopping, and to examine how these relevant variables influence on the store satisfaction. The 463 questionnaires were collected from the purchasers in department stores, fashion specialty stores, and national brand franchise stores. The results of this study are as fellows: 1. In regard to shopping motives, two dimensions of product motive and experiential motive were identified, explaining 47.39% of shopping motives. 2. In regard to emotional response, two dimensions of pleasure emotion and displeasure emotion were identified, explaining 65.95% of emotional responses. 3. Shopping motives led to the store satisfaction after the perception of service quality and then the experience of pleasure emotion. These related variables explained 60% of the store satisfaction. 4. The consumers of fashion specialty store showed the highest product motive, whereas the consumers of department stores showed the highest displeasure emotion in the store. As the results showed, customers' shopping motives influence their perception of service quality and pleasure emotion. Therefore, in order to stimulate shopping motives, the store environment that can give customers pleasure and opportunity to pursue various experiences should be provided. As the service quality is a very important variable that leads pleasure emotion in the store, sales persons should be trained to satisfy customers.

• 한국식품조리과학회지
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• 제29권5호
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• pp.533-541
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• 2013

The purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers' emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues' performances had generally significant influences upon consumers' emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn't have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers' positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.

• 한국식생활문화학회지
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• 제25권1호
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• pp.36-46
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• 2010

The purpose of this study was to investigate the effects of servicescapes in Korean restaurants on customers' experiential value, pleasure feeling and customer satisfaction. Based on a total of 550 samples obtained from empirical research, this study reviewed the reliability and fitness of research model using the Amos program. The relationships hypothesized in the model were tested simultaneously by using a structural equation model (SEM). The proposed model provided an adequate fit to the data, $\chi^2=406.097$ (df 130), p<.001, GFI .915, AGFI .889, RMR .042, NFI .955, CFI .969, RMSEA .062. SEM results showed that the servicescape showed a positive significant effect on customers' experiential value ($\beta=.808$, t=15.171, p<.001), and customers' experiential value had a positive significant effect on pleasure feeling ($\beta=.756$, t=10.616, p<.001). Also, customer's experiential value ($\beta=.391$, t=8.579, p<.001) and pleasure feeling ($\beta=.573$, t=13.091, p<.001) had a positive significant effects on customer satisfaction. Analysis of mediating roles showed that, the effect of servicescapes in Korean restaurants on customers' pleasure feeling was perfectly mediated by the customers' experiential value. Limitations of this study and future research directions are also discussed.

• 한국유통학회지:유통연구
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• 제13권3호
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• pp.1-25
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• 2008

본 연구는 Schmitt (1999)가 제시한 전략적 경험 모듈을 기반으로 하여 사전 쇼핑 경험, 점포 내에서의 선호경험, 그리고 점포분위기에 대한 반응으로 구성된 변수들을 중심으로 시간적인 관점에서 백화점, 대형마트, 인터넷점포의 3개 점포를 대상으로 점포별 쇼핑의 사전경험의 정도와 이에 따른 선호 쇼핑경험에 대한 관계, 그리고 선호 쇼핑경험과 충동구매행위와의 관계를 검증하려는 목적을 가진다. 또한 쇼핑경험의 공간적 특성을 고려하여, 조명, 실내색상, 실내장식, 제품진열과 같은 점포내 분위기에 대한 감성적 반응과 충동구매간의 관계를 검증하고 경험적 차원에서 선호경험과 충동구매간의 조절역할에 대해서 조사한다. 세부적 연구결과는 다음과 같다. 첫째, 대형마트에서는 사전쇼핑경험수준에 따라 인지적 쇼핑경험이 감성적 경험보다 더 선호되었으나, 백화점의 경우에는 사전 경험이 많을수록 감성적 경험을 선호하는 것으로 판명되었다. 둘째, 고객이 선호하는 쇼핑경험과 충동구매간의 관계에 대한 가설 검정결과 감성적 쇼핑경험은 충동구매에 긍정적인 영향을 미쳤으며, 반면 인지적 쇼핑경험은 충동구매에 부정적인 영향을 미쳤다. 셋째, 점포분위기에 대한 감정반응이 감성적 (인지적) 쇼핑경험과 충동구매간 관계를 조절한다는 가설은 부분적으로 지지되었는데 백화점에서는 제품진열이 감성적 경험과 충동구매와는 부(-)의 조절역할을 보였으며, 실내장식은 인지적 경험과 충동구매 간에 부(-)의 조절역할을 하였다. 대형마트에서는 실내색상이 감성적 경험과의 부(-)의 조절역할을 하였고, 제품진열은 정(+)의 조절 역할을 하였다.

• 동아시아식생활학회지
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• 제21권4호
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• pp.609-624
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• 2011

The purpose of this study was to examine the physical environmental factors in coffee shops which determine customer brand loyalty, and to investigate the mediated effects of customer satisfaction and emotional responses on the causal relationship between the physical environmental factors and brand loyalty. A sample of 400 coffee shop customers was collected from Seoul and Gyeonggi in March, 2011 through a self-administered questionnaire. 351 of 400 subjects were used for validity and reliability analysis. 12 outliers were removed from the analysis, and 339 subjects were used to derive the results. Multiple linear regression and stepwise regression were conducted after the construct validity and reliability. The results can be summarized as follows: (1) Physical environmental factors in coffee shops consists of 5 dimensions such as facility aesthetics, cleanliness, ambiance, layout, and internet environment. (2) Facility aesthetics, ambiance, and internet environment had an influence on brand loyalty. (3) The effects of cleanliness and layout on brand loyalty, were not significant on multivariate analysis. However, the relationship between cleanliness and brand loyalty was mediated by emotional responses and also the relationship between layout and brand loyalty was mediated by customer satisfaction. (4) The mediating effects of customer satisfaction were higher than those of emotional responses.

• 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.