• Culinary science and hospitality research
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• v.23 no.5
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• pp.12-24
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• 2017

The purpose of this study was to examine the effects of consumption experience on customer satisfaction and customer happiness for dessert cafe. The survey was conducted with those who have visited dessert cafes in Seoul and Kyonggi area, using a convenience sampling method. After a total of 200 responses was collected, 172 responses were included for the multiple regression analyses in order to test the hypotheses. The results are as follows. First, it was found that consumption experience did not have an effect on customer satisfaction for dessert cafes. Second, the consumption experience (diversity, symbolism, sociality, and playfulness) of dessert cafe significantly impacted customer happiness. As a conclusion, consumption experience at dessert cafes has increased customer happiness by improving the psychological gratification rather than cognitive satisfaction.

• Journal of the Ergonomics Society of Korea
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• v.17 no.1
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• pp.55-65
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• 1998

This paper describes study of design specifications of restaurant/cafe signboard for new generation. Signboard is an important element in restaurant/cafe, especially for sensitive new generation, that affects image of and first impression on it. The design elements of a signboard that were chosen for analysis were background color, lettering, and letter color, which were found to have strong influences on impression of signboard in questionnaire survey. Using different combination of these design elements, fifteen samples were created for subjective evaluation. 30 pairs of adjectives which were shown to be related to signboard significantly in the first evaluation were used by fifteen subjects, twelve men and three women. Subjective evaluations were carried out by semantic differential methods, and then analyzed by using multivariate analyses. Among three design elements, the background color affected impression of signboard most significantly. The relationships between design elements (item/category) and subjective impressions were suggested using quantification theory I, which could be used as design guidelines when designing restaurant/cafe signboard with specific human sensibility ergonomic characteristics.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.221-235
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• 2015

The purpose of this study is to provide evidence concerning the effects of selection attributes of bakery cafe and customer behavior intention through empirical analysis. Current study literary supported by previous studies that conducted to concepts such as selection attributes, customer behavioral intention, and based on research result, devised theoretical model combining each relation. For the empirical study, in addition, data were collected from customers who have been visited at bakery cafe located in Seoul, Busan, Gwangju, and Daegu. Total of 312 valid questionnaires are statistically analyzed to achieve the study objective. Frequency analysis, factor analysis, cross analysis, cluster analysis and ANOVA test were employed for statistical examination. Results show that bakery cafe marketers need to allocate resources of cafe by considering different attributes selection factors. Present study will be contributed to develop strategical implications to determine which selection attributes should be emphasized to attract more customers and to satisfy bakery cafe visitors.

• The Journal of the Acoustical Society of Korea
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• v.40 no.6
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• pp.660-670
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• 2021

As various people use the cafe for various purposes, it is difficult to hear conversations with the accompanying people due to the noise and background music of people around the respondents. In addition, there is a need for improvement related to the noise and sound inside the cafe, such as making it easier to hear the conversations of nearby users. 212 adult men and women participated in the questionnaire on the survey on cafe acoustics and noise conditions. As a result of the survey, about two-thirds of the respondents said that they did not prefer noisy cafes, and that the noise of cafes had a negative effect. The major source of noise in cafes is the sound of people around users, and more than 40 % of the respondents said that they could not hear well the sound of conversations with their accompanying people due to the sounds of those around them, or that they were concerned about their own conversations being transmitted to those around them. As a result of the survey on cafe sound and noise, it was found that improvements were needed to secure the voice privacy of cafe users as well as the voice intelligibility.

• Journal of Service Research and Studies
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• v.9 no.2
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• pp.41-54
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• 2019

The increasing use of mobile applications is a phenomenon that has recently come to be beneficial to people in their private life due to increased income and changes in life style. In particular, analyzing customers' consumer sentiment can be seen as a pursuit form of convenience that enables efficient use of time and effort. In this study, based on previous studies, we examine the causal relation model that influences reuse intention, which is a dependent variable through perceived value as a parameter by measuring the service convenience for cafe mobile application. In order to accomplish purpose of this study, references related to service convenience, perceived value, and reuse intention were reviewed as literature research methods. For the empirical study, the research was carried out through Macro Mill Embrain Co., Ltd. Online research was conducted for one week from October 26 to November 8, 2018. There are 13 items of the collected data were excluded and 324 items suitable for irradiation were used. Study results show that service convenience of cafe mobile application has a positive effect on perceived value and reuse intention. In addition, in the relationship that cafe mobile app's service convenience has a significant (+) influence on reuse intention, perceived value proved to have meaningful results as intermediary roles. Implications of this study are as follows. First of all, this study will be helpful for cafe companies and consumers if utilize the service convenience of cafe mobile application in perceived value and reuse intention in marketing applications. Therefore, theoretically, we propose the development direction of cafe mobile application and present academic data for marketing strategy innovation and competitive advantage in the food service industry that conforms to the fourth industrial revolution era.

• The Monthly Diabetes
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• s.223
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• pp.26-27
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• 2008

운동이란 거창한 것이 아니다. 걷기 같은 가벼운 운동도 꾸준히 하면 그 어떤 운동보다도 더 효과적이며 의미가 있다. 또한 혼자 하는 것보다 여러 사람들과 함께 하면 즐거움도, 효과도 배가 되는 법. 요즈음 마음 맞는 사람들끼리 모여 운동을 실천하는 동호회 등이 활발하게 이루어지고 있어 그 중 인터넷(www.daum.net) cafe "도보여행"운영자 김한상(38세, 서울 도봉구)씨를 만나보았다.

• Journal of the Korea Furniture Society
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• v.28 no.4
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• pp.355-361
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• 2017

Indoor noise environment is an important factor when it comes to occupants comfort, especially in cafe. Results of the survey, 33.9% of occupants were feel unpleasant and sensitive about noise environment. Noise in cafe fluctuate depending on the finishing of both wall and ceiling, volume of the room, and the number of occupants in the room. Therefore, the noise meter device was used for measurement of various under conditions. Also, the subjective assessment of occupant noise was conducted through questionnaires. When the interior finish was exposed concrete, the maximum value of the noise measurement was 66.6 dB and the minimum value was 63 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 5.43 and 4.96 point of 10 point of noise and echo, respectively. Otherwise, the interior finish was gypsum board, the maximum value of the noise measurement was 73.8 dB and the minimum value was 60.4 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 3.88 and 3.95 point of 10 point of noise and echo, respectively. The results of the study showed that the noises and echoes in the cafes were lower than when did not.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.78-86
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• 2015

Nowadays, there has been a trend about drinking coffee due to remarkable expansion of market, but the market is occupied by less franchise cafes having a lot of branches, and small private cafes are just few percentage. On other aspects, there will be a good effect of more active economy when private cafes are more active through this domestic situation of market which has the high rate of private business. Therefore, it is necessary to research design of fasade and especially fixed features on private cafes located in Busan Jeonpo cafe street by maketing of sensibility. firstly, there is the analysis about trends and features of fixed factors, and secondly, there is deep analysis about structural. and decorated factors. Furthermore, as a result of the analysis of similarities and differences, the variations in the design of private cafe will be understanded. whenever structural and decorated factors are balanced, for the design is more worthy, there will be formed basis of analysis in trends. In addition, the basic data research which includes anaysis and comparisons in structural and decorative factors will be used to improve appropriate design.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.183-188
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• 2020

As the number of kids cafes, one of the children's playgrounds, is increasing rapidly, safety accidents in the kids cafe are also increasing rapidly. The facility is also increasing as the need increases, but it is spreading without ensuring safety. In particular, the Ministry of Public Administration and Security for children's play facilities in the kids cafe, and the Ministry of Culture, Sports and Tourism for organic organizations are divided into different departments, so it is not easy for local governments to manage and supervise the actual business, and there are safety blind spots. Kids cafes have changed rapidly according to needs of children and guardians who are users, and there are many problems associated with them. Therefore, we identified problems that may arise due to insufficient safety management systems for kids cafes, investigated the safety management related to kids cafes in advanced countries, and compared and analysed them with domestic systems. As a result of the research, we proposed a safety management reinforcement system, and we hope to contribute to the reduction and prevention of kids café safety accidents.