• 한국벤처창업학회:학술대회논문집
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• 2018.11a
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• pp.67-70
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• 2018

본 연구는 커피 바리스타 교육 프로그램에 최근 트렌드를 반영한 연계 과정을 추가하여 예비 창업자들의 커피 전문점 창업의지에 어떠한 영향을 미치는지 확인하고자 한다. 연구 대상은 커피 전문점을 창업하려는 예비창업자를 중심으로 커피 바리스타 교육 과정을 이수하였거나, 현재 교육 과정을 수강 중인 수강생을 대상으로 한다. 실증연구에서 확인된 커피 바리스타 교육 프로그램과 커피 트렌드 연계과정을 포함한 교육 프로그램의 변수를 중심으로 상관분석을 통해 상관도를 확인하고 창업의지에 미치는 영향을 확인하고자 경로분석을 통해 가설 검증을 확인하고자 한다. 따라서 본 연구를 통해 스폐셜티 커피, 커피 산업의 제3의 물결과 같은 지속적인 커피 트렌드 분석을 통해 바리스타 교육 프로그램에 추가한다면 커피 바리스타의 전문성을 향상 시켜 소비자의 다양한 욕구를 충족시키고 커피 예비 창업자들의 창업의지를 향상시킬 것으로 보인다.

• Vending industry
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• v.1 no.3 s.3
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• pp.78-80
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• 2001

국내 커피자판기 시장의 변화 동향이 심상치 않다. 기존 인스턴트커피 시장의 한계를 극복하고 새로운 원두커피 시장을 열어 나가려는 새로운 도전과 시도들이 산업의 새로운 흐름을 형성하고 있다. 일부에서는 아직도 원두커피자판기 시장은 시기상조이지 않나 하는 부정적인 의식도 있지만 언제까지 포화상태를 향해 치닷는 인스턴트 자판기 시장에 목을 메고 있을 수 있는 태평성대의 상황은 아니다. 인스턴트커피 자판기 시장이 시장한계로 점점 대체시장으로 가는 상황에서 새로운 시장 개척의 돌파구로서 원두커피자판기는 대안 없는 선택이다. 반드시 가야하는 시장. 그 시장을 먼저 가려는 업체들의 의욕은 산업의 분명 큰 활력이다. 바리스타코리아도 국내 미개척분야인 원두커피자판기 시장에 당당한 출사표를 알리고 의욕적인 사업을 진행하는 업체 중 하나이다. 뛰어난 맛과 성능을 자랑하는 유럽식 `바리스타` 원두커피자판기를 가지고 본격적인 사업전개에 나선 바리스타 코리아의 그 심상치 않은 사업 행보를 살펴봤다.

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

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

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

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

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

• Culinary science and hospitality research
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• v.17 no.5
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• pp.15-29
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• 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
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• v.27 no.11
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• pp.165-172
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• 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.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.151-166
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• 2016

The purpose of this study is to understand the influence of Chinese customer coffee sought benefits on satisfaction with, and attachment and loyalty to Korean coffee shops. Based on a total of 200 samples obtained for empirical research from 10 Mar. to 25 July, 2015, of self-administrated questionaries completed by patrons in Beijing, Shanghai, Haerbin in China, data were analyzed for frequency, exploratory factor analysis, reliability analysis, correlation analysis, multiple regression and hierarchical multiple regression analysis. The results of this study are summarized as follows. First, it was found that Chinese customer sought pursuits (functional & experimental benefits, symbolic benefit) had an effect on satisfaction of Korea coffee shop. Second, satisfaction influenced Korean coffee shop attachment and loyalty. Third, Korean wave attitude had a mediating effect between satisfaction, attachment and loyalty. From the results, we can conclude following implications: First, by providing atmosphere of South Korea, menu, barista service, we can predict that Korean coffee brands can prevail in competition through active promotions of their brands. Second, Korean coffee brands can make a strategy that includes providing full service from trained South Korean baristas and hosting talk shows between baristas from South Korea. Third, providing the opportunity to visit South Korea for local cafe tours is a good social event. These results will help control marketing strategies in China. Limitations and future research directions are also discussed.