• The Korean Journal of Franchise Management
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• v.13 no.1
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• pp.47-57
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• 2022

Purpose: Recently, it is common to see cases where an amount similar to the cost of a meal is spent on dessert, or an amount greater than the cost of a meal is spent on dessert. The generation MZ is showing a tendency of 'value consumption' by consuming values and beliefs in consideration of the recent impact on society and the environment. Therefore, this study aims to analyze the effect of dessert cafe quality and eco-friendly behavior on customer trust and loyalty targeting the generation MZ who have visited desert cafés. This study examined the mediating role of customer trust in the relationships between desert café quality, eco-friendly behavior and customer loyalty, and also the moderating effect of and eco-friendly behavior on customer trust and customer loyalty. Research design, data, and methodology: To achieve purposes of this study, 229 data were collected from respondents who visited desert café and analyzed using measurement model (reliability test and correlation analysis), Fornell-Larcker Criterion and Heterotrait-Monotrait Ratio (HTMT) assessment, and structural equation model (PLS-SEM) with SPSS 22.0 and SmartPLS 3.3.7. Results: The research results are as follows. First, desert cafes' quality positively influenced customer trust but did not customer loyalty. Second, desert cafes' eco-friendly behavior positively influenced customer trust and customer loyalty. Fourth, the interaction term of dessert cafe quality and eco-friendly behavior did not influence customer trust and customer loyalty. Conclusions: This study emphasized the necessity of service quality and eco-friendly behavior of dessert cafes by examining the relationship between the quality of dessert cafes and eco-friendly behaviors, customer trust and loyalty. It also found the importance of the role of trust in securing loyal customers. In order to secure and retain loyal customers, the owners of dessert cafes should make effortsto improve the quality of the cafes' products and services so that customers can feel a sense of trust, and actively publicize that they are practicing eco-friendly management. As a result of this study, it is intended to provide practical implications for the management of dessert cafes by understand ing the effects of product and service quality and eco-friendly behaviors of companies to bakery industry workers and start-ups.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.48-57
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• 2017

This study aims to analyze the relationships among brand value, brand trust, and brand loyalty of dessert cafes and to verify the mediating effect of brand trust in the relationship between brand value and loyalty. This study targeted eight dessert cafes located in Seoul, and a survey with customers aged 20 or over was conducted over 11 days from April 10th to 21th, 2017. A total of 230 self-administered questionnaires were distributed, and 205 questionnaires (89.13%) were included for the data analysis after the exclusion of 25 incomplete and unreliable responses. Every data used for analysis went through frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, multiple regression analysis, mediator effect analysis, and Sobel test using the SPSS 18.0 analysis program. The study results revealed that brand value had a significant positive relationship to brand trust, and brand trust had a significant positive relationship to brand loyalty. Also, brand value had a significant positive relationship to brand loyalty, and brand trust mediated the relationship between brand value and loyalty. Based on these findings, the discussion to enhance brand loyalty of dessert cafes were suggested.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.31-41
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• 2017

The purpose of this study was to verify the relationship of eating-out consumption propensity and selection attributes by consumers have been used dessert cafe and to provide the useful data for efficient establishing marketing strategies to dessert cafe managers. This survey was conducted from 7th to 22th on April, 2017 and a total of 250 responses were distributed, of which 232 were used for analysis, after excluding responses containing missing data. The results from this study are as follows. First, it was found that eating out enjoyment pursuit type and health pursuit type had significant effects on menu and service factor of selection attributes for dessert cafe. Second, only eating out enjoyment pursuit type had significant effects on visual factor of selection attributes for dessert cafe. Third, only health pursuit type had significant effects on health menu factor of selection attributes for dessert cafe. Fourth, economic value pursuit type and atmosphere pursuit type had significant effects on price factor of selection attributes for dessert cafe. This study contributes to useful results for establishing efficient marketing strategies to dessert cafe marketers by examining selection attribution of dessert cafe as recognizing eating-out consumption propensity.

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.253-258
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• 2022

An increasing trend embracing the 2030 generation mindset through the new word 'newtro', which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing. The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.

• Korean Journal of Community Nutrition
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• v.28 no.4
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• pp.293-301
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• 2023

Objectives: This study aimed to examine the effect of eating habits and dietary attitudes on dessert consumption among university students in Gwangju Province, South Korea. Methods: A survey was conducted from May to June 2022. Out of 300 distributed questionnaires, 261 valid responses were included in the analysis. The survey assessed dessert selection, satisfaction, consumer attitudes and behaviors, as well as factors influencing satisfaction. Results: Both genders reported purchasing desserts 2 to 3 times per week, primarily after lunch, due to the convenience of dessert accessibility. Males favored ice cream, bakery items, and fruits, while females preferred bakery items, ice cream, and fruits in that sequence. 'Having fun' was identified as the most common motivation for dessert consumption post-meal. Notable gender disparities emerged regarding perceptions of dessert consumption, including its role in stress relief, potential for nutritional imbalance, positive effects, and preferences for seasonal menus. Significant gender-based differences also manifested in intentions to purchase dessert, responsiveness to price changes, and inclination to recommend desserts to others. Conclusions: This study offers foundational data on university students' dessert purchasing behaviors, perceptions, and satisfaction levels, intending to inform strategies promoting healthier dietary habits.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.561-571
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• 2023

The aim of this study was to determine the quality characteristics of bread with 2%, 4%, 6%, and 8% cuttlefish ink added. The pH of the dough decreased as the addition percentage increased, and the addition of 8% was the lowest. The pH of the bread and the fermentation expansion power of the dough decreased as the addition percentage increased. Moisture and ash content were positively correlated with the addition percentage, and the crude protein and crude ash content were negatively correlated. As the addition percentage increased, the color of the bread became darker, and the bread volume decreased. The inside and outside color of the bread also decreased as the addition percentage increased. The volume and specific volume of bread decreased as the addition percentage increased. The amino acid analysis indicated glutamic acid was the largest, free amino acid analysis pointed out aspartic acid the highest. The springiness, cohesiveness, gumminess, brittleness, and hardness of the bread were positively correlated with the addition percentage. Overall, it seems possible to develop bakery items using cuttlefish ink as a functional ingredient.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.71-82
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• 2018

The purpose of this study was to investigate relationship between eating out consumption propensity, dessert $caf{\acute{e}}$ satisfaction, psychological well-being, and quality of life. The objective of this study was reached by verifying a hypothesis through empirical analysis. Data collection was conducted from November 10, 2017 to December 10, 2015, and 250 copies of the questionnaires were distributed. Of these, 243 valid copies of the data were used for the analysis except for the questionnaires that did not meet the research purpose. The results of the analysis were as follows. First, only health pursuit type and quick & convenience pursuit type had a significant influence on satisfaction of dessert cafe. On the other hand, economic value pursuit type, eating out enjoyment pursuit type, and atmosphere pursuit type did not significantly affect dessert cafe satisfaction. Second, among the eating out consumption propensity, there were significant influences on psychological well-being in order of atmosphere pursuit type, eating out enjoyment pursuit type, economic value pursuit type. On the other hand, the health pursuit type and the quick & convenience pursuit type did not significantly affect psychological well-being. Third, satisfaction of dessert cafe had a significant effect on psychological well-being. Fourth, psychological well-being has a significant effect on the quality of life compared to dessert cafe satisfaction. The result of this study is supposed to be utilized as an instrumental data for establishing a strategy for differentiating dessert cafe to improve the quality of life through grasping the eating out consumption propensity to increase satisfaction and psychological well-being in dessert cafe.

• Research in Plant Disease
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• v.16 no.3
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• pp.294-298
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• 2010

Thirty-two tomato cultivars, eleven cherry tomato cultivars and eight rootstock tomato cultivars were inoculated with Meloidogyne incognita, to evaluate tomato cultivars for resistance against root-knot nematodes. One tomato cultivar, Homerunking was proved to be resistant while eight cultivars such as Regendsummer, Regend, Sunmyung, Pinktop, Top3, Delice, Tasha and Lilyance were moderately resistant to the root-knot nematodes. Five cherry tomato cultivars (Tenten, Desert, Redstar, Veryking and Arigatto) showed moderate resistance and one cultivar (Redcherry) was resistant to root-knot nematodes. In eight rootstock tomato cultivars, two cultivars (Bukinghagae, Special) were resistant and five cultivars (B-blocking, Solution, Dongbanja and Greenpower) were moderate.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.82-95
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• 2018

The purpose of this study is to investigate the relationship between experiential value, customer loyalty and eating out tendency of dessert $caf{\acute{e}}$ in college students. This survey was conducted for college students who have used dessert $caf{\acute{e}}$ mainly in college areas where dessert cafes are concentrated in Seoul. The survey was conducted on August 17, 2017 to 28 August. A total of 250 copies of the questionnaires were distributed and 208 copies of valid data were used for the analysis. The results of the analysis are as follows. First, emotional experience value and service experience value were found to affect customer loyalty, and cognitive experience value did not affect customer loyalty. Second, the economic and health seeking type showed a positive(+) moderating effect between emotional experience value and customer loyalty, and negative(-) moderating effect between cognitive experiential value and customer loyalty. Next, atmosphere seeking type showed a moderating effect between service experience value and customer loyalty, and the eating out seeking type showed a moderating effect between emotional experience value and customer loyalty. Finally, convenience seeking type showed positive(+) moderating effect between cognitive experiential value and customer loyalty, and negative(-) moderating effect between service experience value and customer loyalty. Based on the results of this study, the dessert cafe operator can grasp the experience value of college students in order to secure college students who are using dessert cafe as loyal customers. In particular, the relationship between experience value and customer loyalty, it is expected to provide useful data for constructing a specific positioning strategy according to each segment market.

• Culinary science and hospitality research
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• v.24 no.1
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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.