• Culinary science and hospitality research
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• v.15 no.3
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• pp.271-283
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• 2009

The purpose of this study is to make analyses on the importance and performance of the foodservice management, foodservice service, and the courses related to coffee in the colleges providing a coffee related curriculum, in order to determine which courses are required in the education programs for employees needed by the coffee restaurants as the employers' viewpoint. The analysis methods were frequency analysis, T-test and IPA analysis. The result are as followings. First, the performance was lower than the importance when it comes to importance and performance with the coffee related courses recognized by the staff in the coffee restaurants, particularly with a big gap in the theory of cost control and coffee theory. Second, in the IPA analysis of the importance and performance of the curriculum, quadrant - I as a weak item includes the cost control, foodservice marketing, and coffee theory courses. Quadrant - II includes the foodservice, coffee extraction practice, Espresso, Caffe Latte and Cappuccio, and Latte Art courses. Pertaining to the quadrant - III are those courses lack of the necessity, including the foodservice management, foodservice franchise, practical English in service, and coffee roasting. Quadrant - IV contains those course of less importance but of higher performance such as the practicum work experience. As part of limitations of study, specialties of staffs working for coffee franchise shops were not reflected due to lacking in pre-conducted studies and the samples couldn't be recognized to represent all coffee franchise shops since the sampling districts were restricted only to Seoul metropolitan area.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.148-155
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• 2010

After the first-ever international espresso coffee shop Starbucks Korea opened its first branch near Ewha University in Korea, positioning of divers foreign cultures among us and changes of life style due to the gross income growth have leaded to the growth of the number of needs for espresso coffee shops and, therefore, international espresso shops have been launching their shops in Korea. While the foreign shops have been holding most of the domestic market share, domestic espresso coffee shops like Hollys and Angel-In-Us have been penetrating the market with differentiated marketing strategies that a espresso coffee shop is no longer considered as just a shop, but a cultural product to Korean. Along with the recent changes, customers have started to laying emphasis on interior and each of the domestic coffee shops has been changing its interior designs by establishing own brand identification. Base on the Starbucks' success case, the domestic coffee shops have been adopting emotional marketing which would stimulate and arouse customers' emotions. The purpose of this study is to present systematic data which would be applied in an espresso coffee shop planning by researching applied emotional design elements of the domestic coffee shops interior designs in depth and finding their characteristics.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.11a
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• pp.93-98
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• 2007

As coffee's taste and scent are emphasized, and interior atmosphere has changed along with sale of brand's own products, there are also epochal trend changes in interior. So, changes within the space should be focused onto open type self coffee shop, a new cultural space distinguishable from existing coffee shops. Therefore, in this study, the following results could be obtained by performing customer-centered, spatial structural characteristics research on 5 take-out coffee shops opened after 2005 that are practicing self service in Busan and Gyeongsangnam-do regions. In this study, it was shown in the above results that location of the entrance, kitchen, and condiment bar, area per person, size and positioning of furniture, area of windows and doors, etc have strong influences for self service which customers themselves carry their food. Therefore, in planning the interior of self coffee ship in the future, presentation of more effective and practical space based on this analysis will be required.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.103-117
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• 2010

This study investigated emotional-utilitarian motivation to visit a coffee shop and segmented the market based on motivational factors realizing that coffee is considered as emotional and utilitarian goods in reality. As a result of market segmentation, three groups were identified: emotional consumers, utilitarian consumers, and passive consumers. Choice attributes of visiting a coffee shop according to each group were found to be significantly different. Firstly, emotional consumers highly perceived the importance of the emotional factors such as 'coffee taste and mood', 'special coffee', 'clean space' and also the utilitarian factors such 'price benefit', 'internet access,' etc. Therefore, emotional consumers could be utilitarian one at the same time. On the other hand, utilitarian consumers were highly aware of the importance of 'independent space available for a group meeting', 'degrees of being crowded', and 'facilities such as a bathroom and smoking area.' As for the demographic and the behavioral factors of having coffee, only gender, types of coffee, time and places have a significant relation.

• 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.

• The Korean Journal of Franchise Management
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• v.5 no.2
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• pp.5-23
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• 2014

In order to examine the effects of self-congruity on functional congruity, brand attitude and behavioral intention in name-brand coffee shops, this study attempted to examine the self-congruity in two types which are nonsocial-type SC and social-type SC. The results showed that self-congruity had positive significant effects on functional congruity and nonsocial-type SC influenced to functional congruity more than social-type SC. Also, these two types of self-congruity didn't have direct significant effects on brand attitude. But it had significant effects on brand attitude through the functional congruity. Finally, brand attitude positively impacted on behavioral intention. These findings provide managers in name-brand coffee shops with strategies for implementing more effective brand image building as well as focusing on satisfying customer's functional congruity.

• Journal of Distribution Science
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• v.10 no.4
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• pp.21-28
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• 2012

While recent economic stagnation has left consumers dispirited, rapid growth has been seen in the domestic coffee industry recently. With the growth in coffee consumption, a tremendous increase in the number of specialty coffee shops has been seen in the domestic coffee market. The expectation that markets specializing in coffee will continue to grow for a long time will cause existing enterprises to expand their shops and increase the rate of entry of new shops. Intense competition in the domestic coffee market will force companies to create a competitive advantage through differentiated marketing strategies. This paper focuses on how the shopping value and repatronage intention of customers using coffee shops is affected by service quality. Moreover, this paper intends to examine the service quality that is critical for the successful management of relationships and the values that are important to consumers. For these purposes, the discriminative effect of service quality on shopping value was analyzed and the effect of utilitarian and hedonic value on repatronage intention was reviewed. The results of this study are detailed below. First, interaction and outcome quality can positively affect the hedonic value, whereas environment quality is not meaningful for utilitarian value. Considering the relative effect on utilitarian value outcome, the effect of outcome quality is greater than that of interaction. This result shows that the role of outcome quality is most important for improving utilitarian value. Second, outcome and environment quality positively affect hedonic value; however, interaction quality does not meaningfully increase hedonic value. These results indicate that customers recognize hedonic value on the basis of their evaluation of the service outcomes and the background to delivery service. In particular, it was revealed that the relative effect of outcome quality on hedonic value is greater than that of environment quality. Third, both utilitarian value and hedonic value had a positive effect on repatronage intention. The relative influence of the hedonic value is that the shopping value affects the repatronage intention more than the utilitarian value. These results mean that customers recognize coffee shops as spaces for satisfying utilitarian and hedonic values, and they place more importance on the benefits of the emotional experience than functional needs. Finally, this study suggests that output quality is more important than other service factors, and the results of this paper give some implications to the coffee shop industry that customers seek utilitarian needs based on economic value and place more weight on hedonic value, such as that offered by relationship media.

• Vending industry
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• v.11 no.1
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• pp.36-39
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• 2012

사방을 둘러보면 커피 천지이다. 사무실이나 가정에서 쉽게 믹스커피를 타 마실 수 있고, 식당에 가면 커피 서비스는 기본이다. 맛좋은 원두커피를 마시고 싶으면 조금만 발품을 팔아 곳곳에 있는 원두커피 전문점을 이용할 수도 있으며, 편의점, 제과 제빵점 등에서도 커피를 파는 게 일상화되어 있다. 또 요즘은 건강에 좋은 웰빙 믹스커피나 손쉽게 마실 수 있는 캡슐커피도 나온다. 과거 자판기를 통해 한잔 마시면 족했을 커피가 이제 다양하기 그지없는 유통 수단을 통해 서비스 되고 있는 것. 가히 커피 천국이자, 커피 공화국이라 아니 할 수 없다. 아무리 불황여도 커피시장은 별다른 여파를 타지 않는다. 오히려 새로운 커피들과 유통수단이 속속 등장하며 시장 파이를 넓혀 가고 있다. 커피 시장의 급속한 트렌드 변화, 그리고 그 속에서 오히려 입지가 점점 약해지는 커피자판기 현실을 담아 봤다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2198-2206
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• 2013

Coffee houses' key factors to succeed in the market are not only a basic element -the taste of coffees- but also brand image, satisfaction and consumer fidelity that food service industries take into account overall. The goal of this study is to find out the relations among brand image, brand attitude and fidelity. To this end, coffee was selected among other products due to its characteristic that the difference of its quality between brands is not very noticeable. Through an analysis of each coffee house's brand image in this saturated coffee market, the influence of brand image on consumers' preference was found out. In this process, not only a strategy for each coffee house's growth and development but also the relations between brand image, brand attitude and brand fidelity would be researched, resulting in a creation of more systematic strategies.

• Korean Institute of Interior Design Journal
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• v.20 no.4
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• pp.118-125
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• 2011

Despite the recent economic depression, the beverage industry is becoming as big as the bakery industry, reaching 3 trillion in scale. With the national income exceeding twenty thousand dollars, the consumption of coffee has greatly risen, of which professionals say that the coffee craze is only in the beginning stage. With this growth, the number of coffee shops is also increasing, and in order to increase competitiveness and to secure profit in the market economy, design marketing is being perceived as a very important factor. By examining domestic coffee shops and their space design, and deducting their marketing strategies and expressive elements of space design through SWOT analysis and 4P analysis, this research aims to analyze domestic coffee houses and their marketing strategies by case studies. This research shows how important expressive elements are through comparison of the various expressive elements of space design used in the individual types of coffee houses. Future research might investigate in depth about each element and their adequateness for the space types.