• 유통과학연구
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• 제19권9호
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• pp.29-39
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• 2021

Purpose: Nowadays, café shop chains are becoming a trend and growing rapidly in Vietnam. There are numerous people who spend their time in cafes and this has become part of the current lifestyle. Therefore, cafe chains owners compete in offering new cafe concepts to attract customers and deliver their values to customers effectively. To gain competitiveness and attractiveness, a cafe must possess an interesting servicescape and provide a good impression toward customers in a cafe. Therefore, this study is to evaluate the role of servicescape as an antecedent to service quality and behavioral intentions in the Vietnam market. Research design, data, and methodology: The study was conducted through survey questionnaires who had used the service at coffee shop chains in cities of Vietnam. We apply the PLS-SEM method to analyze data and test hypotheses. Results: Servicescape is a second-order construct including hygiene, space, ambiance, design, and equipment. Servicescape also impacts directly on overall service quality, employee service quality, and behavioral intention. Conclusions: Servicescape plays a role as an antecedent for service quality and behavioral intention. Therefore, it confirms the importance of managing servicescape in order to deliver more value to customers through improving service quality so that enhance intention to return to use services in coffee shop chains.

• International Journal of Internet, Broadcasting and Communication
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• 제15권2호
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• pp.49-59
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• 2023

In accordance with the revision of "Special act on the safety control of publicly used establishments", this study is aim to measure the change in evacuation time due to whether safety facilities, etc. are installed of a room escape cafe business and kids cafe business(hereinafter referred to as "New publicly used establishments"), which were added as new targets of the publicly used business from June 8, 2022. In the case of new publicly used establishments or publicly used establishments whose owners are changed after the revision of the relevant laws, safety facilities, etc. are installed and maintained under the "Special act on the safety control of publicly used establishments", but in the case of existing businesses that have been operating even before the revision of the law, the business continues without safety facilities, etc. installed because the revised law is not retroactively applied. The purpose of this study is to compare and analyze the change in evacuation time by measuring the evacuation time to operating before the revision of the law to simulate evacuation at existing new publicly used establishments without safety facilities, etc. and measure the evacuation time at new publicly used establishments with safety facilities after the revision of the law

• 아태비즈니스연구
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• 제14권3호
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• pp.271-281
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• 2023

Purpose - The purpose of this study is to investigate influential attributes of intention to purchase in the context of cafe business. Design/methodology/approach - The explained variable is intention to purchase. This study used organic, healthiness, and nutrition disclosure as the main attributes to account for intention to purchase. Research target of this work is consumers experienced with Starbucks. The number of observation is 455. Multiple regression analysis is adopted for testing hypotheses. Findings - The results presented that organic positively affect healthiness. Also, nutrition disclosure positively moderates the relationship between healthiness and organic. Moreover, intention to purchase is positively influenced by healthiness. Research implications or Originality - Given the results, this informs cafe managers. Also, this research sheds light to the literature by unveiling the moderating effect of nutrition disclosure in the cafe consumer research domain.

• 디지털융복합연구
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• 제18권1호
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• pp.265-270
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• 2020

본 연구는 전 세계적으로 환경오염의 주범 중 한 가지인 플라스틱 사용을 줄이기 위한 방안을 제시하는 것이 목적이다. 최근 국내 커피 전문점에서 사용하는 일회용 컵 사용은 매장 수와 다양한 브랜드 커피 전문점이 늘어남에 따라 큰 실효성을 거두지 못하고 있는 상황이다. 카페에서는 이 문제의 해결 방안으로 텀블러 사용을 권장하고 있지만, 실제 사용자는 미미한 것으로 나타나 있다. 이에 본 연구는 1차로 FGI(표적집단면접법) 실험을 통해 텀블러 사용의 문제점과 개인의 견해를 조사하였다. 2차로 현재 국내·외에서 시행하고 있는 유사 서비스를 사례조사로 진행하였다. 그 결과 국내의 경우 유사 서비스를 제공하고 있지만, 텀블러 공유에 초점을 두고 있어 카페를 이용 시 제공되는 편의성이 다소 미흡한 것으로 나타났다. 이 연구를 통해 커피 매장과 사용자를 위한 텀블러 공유 서비스 활성화 방안을 제안하여 편의성 제공과 자발적 환경보호의 계기가 되길 기대한다.

• 한국인터넷방송통신학회논문지
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• 제19권3호
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• pp.1-7
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• 2019

공부하는 트렌드에 변화가 일어나며 단순히 공부하는 공간이 아닌, 복합 문화 환경으로 거듭나야 새로운 수요층의 욕구를 충족할 수가 있다. 답답한 도서관이나 독서실에 비해 비교적 자유롭고 쾌적함에 주목을 받고 있는 스터디카페는 인건비 절감을 통해 보다 큰 이익을 창출할 수 있는 무인 시스템에 적합하다. 하지만 이를 체계적으로 관리해 줄 수 있는 시스템이 아직 미흡하여 보완이 필요하다. 따라서 본 논문에서는 무인 스터디카페를 통합적으로 관리해주고 부가적인 기능을 통해 사용자에게 편의성을 제공하는 안드로이드 애플리케이션을 개발하였다. 사용자와 관리자를 구분하여 사용자는 좌석 예약 및 조회 등을 통하여 해당 지역의 원하는 스터디카페를 이용할 수 있도록 구성하였다. 관리자는 좌석 및 회원을 관리하고 스터티카페의 현재 상황을 외부에서도 확인할 수 있도록 하였다. 부가적으로 커뮤니티 및 소음 측정과 회원의 이용 시간 시각화 기능 등도 추가하여 애플리케이션의 활용도를 높였다.

• 한국식생활문화학회지
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• 제24권2호
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• 아태비즈니스연구
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• 제14권3호
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• pp.241-250
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• 2023

Purpose - The purpose of this study was to investigate the perception of 'unmanned cafes' on the network through big data analysis, and to identify the latest trends in rapidly changing consumer perception. Based on this, I would like to suggest that it can be used as basic data for the revitalization of unmanned cafes and differentiated marketing strategies. Design/methodology/approach - This study collected documents containing unmanned cafe keywords for about three years, and the data collected using text mining techniques were analyzed using methods such as keyword frequency analysis, centrality analysis, and keyword network analysis. Findings - First, the top 10 words with a high frequency of appearance were identified in the order of unmanned cafes, unmanned cafes, start-up, operation, coffee, time, coffee machine, franchise, and robot cafes. Second, visualization of the semantic network confirmed that the key keyword "unmanned cafe" was at the center of the keyword cluster. Research implications or Originality - Using big data to collect and analyze keywords with high web visibility, we tried to identify new issues or trends in unmanned cafe recognition, which consists of keywords related to start-ups, mainly deals with topics related to start-ups when unmanned cafes are mentioned on the network.

• 한국실내디자인학회논문집
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• 제17호
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• pp.45-51
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• 1998

A purpose of this study was to investigate actual condition of the modern adaptation of interior elements(wall, floor, ceiling. door & window) in traditional house. The examined objects were 185 pictures of restaurants and cafe interior spaces from the 5 different monthly magazines between jan. 1993. to Dec 1997. The results of this study were as follows : 1. Mostly they were either partial adaptation from the original or partially transformed adaptation rather than entire adaptation of the original. 2. Of the traditional interior elements adapted in restaurants and cafe space only specific elements were being adapted. For example partial adaptation from the original were oiled paper flooring(Jangpan) plaster wall ceiling finish that left the rafters and beams exposed(Yondung-chonjang) and window or door frame which is vertical lattices accented with horizontal lattices grouped into three sections(Ttisal-mum) And partially transformed adaptation were oiled paper flooring rice papered (Hangji) wall Yondung-chonjang window or door frame of Wan character(Wanja-mun). 3, In regard to space the mostly adapted spaces were halls rather than rooms.

• 한국조리학회지
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• 제23권5호
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• pp.77-86
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• 2017

The purpose of this study is to investigate the impact of selection attributes of dessert cafes on experience value and revisit intention. A survey was conducted from June 3, 2017 to the June 27th, 2017 with dessert cafe users. Out of 200 responses collected, a total of 157 responses was included for the data analysis. The results from this study are as follows. First, it was found that, the menu features of selective attributes of dessert cafes only affected experience value. However, healthy menu, price, and atmosphere of selective attributes of dessert cafes didn't impact on experience value. Second, experience value of dessert cafes significantly influenced revisit intention. As a result, managers of dessert cafes need to develop an effective marketing strategy to improve the customer experience value so that customers can revisit their dessert cafe and will also develop the unique menu.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 ITC-CSCC -1
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• pp.268-273
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• 2000

A signaling system for a single-track railroad has been specified in CafeOBJ. In this paper, we describe the specification of arbitrary two adjacent stations connected by a single line that is called a two-station system. The system consists of two stations, a railroad line (between the stations) that is also divided into some contiguous sections, signals and trains. Each object has been specified in terms of their behavior, and by composing the specifications with projection operators the whole specification has been described. A safety property that more than one train never enters a same section simultaneously has also been verified with CafeOBJ.