• Korean Institute of Interior Design Journal
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• v.25 no.2
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• pp.30-40
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• 2016

This study analyzed the attention concentration tendencies of one(1) subject who showed convergent exploratory acts actively through the gaze-brainwave measurement experiment of cafe space images and our research findings are as follows. First, the areas of interest (AOIs) that the subject gazed visually by paying attention to it and concentrating on it at a cafe space include counter&menu area, sign area, partition area, image wall area, stairs area, and movable furniture area, and built-in furniture area: seven areas in total. Second, conscious gaze frequency appeared the highest in counter&menu area, and conscious gaze appeared more later than in initial times. Third, conscious gaze pattern was divided into the zone that explored various areas dispersely (distributed exploratory zone) and the zone that explored between particular areas concentratedly (intensive exploratory zone). Fourth, as a result of analyzing the brainwave attention concentration, it was found that the attention concentration in prefrontal lobe (Fp1, Fp2) and frontal lobe (F3, F4) rose to a higher level in the zone of 15 to 16 seconds and this time zone was considered to be a zone where gazing at counter&menu area was very active. In addition, the attention concentration appeared higher in the initial zone than in the later zone, among the entire experimental time zones. Finally, as a result of analyzing the changes in activation by brain portion of the SMR wave expressed when maintaining the arousal and attention concentration, it was found that the right prefrontal lobe and the frontal lobe became activated in the time zone when the intensive exploration of "counter&menu area" and "movable furniture${\leftrightarrow}$built-in furniture area" had occurred and the time zone when the intensive exploration of "image wall${\leftrightarrow}$partition area" and "counter&menu${\leftrightarrow}$sign area" had occurred.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.309-321
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• 2021

In this study, we proposed a hierarchy process analysis model for Kiosk known as technology-based self-service, In addition, we deduced the selection factors based on the literature review and calculated the weight of the factors. To estimate the priorities of selection factors, we used the data collected from consumers who have used Kiosks at cafe or fast food restaurant. The results of the study showed that the convenience among the factors in the first stage, consisted of safety, design, convenience, informativity, and responsiveness, revealed the most important factor in both cafe and fast food restaurant. Synthetic calculation of the first stage factors and the second stage factors showed that simple procedure was the most important factor. The results of comparing the priorities between cafe and fast food restaurant showed that consumers assessed their priorities differently in simple procedures, nutritional information, and fast menu provision.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.7
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• pp.946-954
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• 2021

Since COVID19 virus has been occured, variety steps of the quarantine guidelines were enacted. In step 2.5, eating in a cafe was prohibited and only takeout was permitted, but the government has changed several rules. So now people can have a dissert or coffee in the cafe. Though the government adviced available staying time as 1 hour, it is not obeyed often except superstore, and even the management depends on handwriting. In this paper, we implemented a blockchain system to use for this case. This system is implemented with using hyperledger fabric, the blockchain framework which is made by IBM. For a test, 1 organization is in the system and chaincode is installed to the organization to run the system. We expect the certain effect to the quarantine via this system. Moreover, we will develop an application by using this system as a backend.

• Journal of Environmental Health Sciences
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• v.45 no.2
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• pp.164-172
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• 2019

Objectives: This study's purpose is finding children's activity spaces that demand environmental safety management. Methods: The method of this study is analysing children's life patterns based on a questionnaire survey. Results: This study analyzed children's life patterns through a questionnaire survey. In total, 2,447 questionnaires were provided to analyze children's life patterns. The results of the questionnaire indicated a highly simple form because many children generally stayed in their home (66%) or nursery facility (2%). In the case of other facilities, playground was ranked first and amusement park was ranked second. In addition, kids cafe (including play facilities installed in shopping centers, etc.), library, and internet cafe were among the responses. Conclusions: The priority for new high-maintenance children's activity spaces are academy (rank 1), kids cafe (rank 2), indoor playground (rank 3).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• The KIPS Transactions:PartD
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• v.9D no.1
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• pp.135-144
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• 2002

Multimedia systems design generally requires a collaborative effort from a group of designers with a variety of backgrounds and tasks, such as content experts, instructional designers, media specialists, users, and so forth. The fact that the designers have totally different backgrounds and tasks may hinder their collaboration. This research develops a collaborative design tool for multimedia systems design, called the Designer's Cafe, with which multimedia designers can share their design knowledge on the Web freely. Designer's Cafe consists of three intelligent agents that are designed for supporting collaboration activities of multimedia designers. The intelligent agents are implemented by using JAVA SCRIPT and COLD FUSION. By using the tool, designers create, revise, and share their knowledge/ideas in very structured ways. The structured design process might enhance the collaboration activities of designers while designing a multimedia system within a virtual working space.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.123-127
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• 2008

This study is to analyze brand image of housing cultural center to understand how it is shown in the resting place of housing cultural center. We chose the object housing cultural center and made checklist to understand space condition and brand image reflection. housing cultural center should be reborn as a cultural rest space for customers and residents, and especially new definition of function and concept of resting place is necessary. The resting place of housing cultural center is not just offering an extra room for customers but a link-space and an intermediation-space to link the functions of each space where customers stay for long time. So there should be proper design that expresses the brand image for resting place. From the research, we found that the resting place has cafe like design with tables and chairs. Some of them are gallery-cafe like or book-cafe like to emphasize the cultural aspects. But they are not proper to express brand image. So there should be detailed guidelines of design for resting place of housing cultural center to express brand image.

• Korean Institute of Interior Design Journal
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• v.25 no.3
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• pp.60-69
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• 2016

This experimental study measures the emotional and physiological responses of customers as to cafe facade design. It is done through eye-tracking and EEG response experiments. Specifically, their visual concentration and EEG concentration are analyzed in line with their facade preferences. The findings are as follows. First, the correlation between their facade preferences and visual concentration on facades is as follows: Highly preferable facades have a lower visual concentration frequency than the less preferable facades. Second, an analysis of $12{\times}12$ lattice division of facades shows that all facades have a high visual concentration for signs. The exceptions are F(6), F(7), F(8), and F(10). There is no correlation between the facade preferences and visual concentration behaviors for particular facade elements. Third, an analysis of prefrontal lobe's facade concentration shows that there is no correlation between the preferences and EEG concentration. However, there are big differences in the prefrontal lobe activity of 12 subjects depending on the facade. In particular, nine of them (3, 9, 13, 14, 15, 28, 36, 38, 43) show an activated prefrontal lobe as to the highly preferable facades-F(1), F(2), F(3), and F(4). However, such activation is not detected on the less preferable facades-F(9), F(10), F(11), and F(12).

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1327-1338
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• 2021

This study aims to examine how experiential marketing and location influence customer loyalty mediated by customer satisfaction. This study's population was Cafe Excelso Rinjani customers in Semarang, Indonesia. The sampling employed a purposive sampling technique, with the following criteria: customers who visited and enjoyed Cafe Excelso Rinjani and aged more than 17 years. Data analysis used multiple regression analysis, and a single test was utilized to test for mediation. The results revealed that experiential marketing positively and significantly affected customers satisfaction. It showed that the better the experiential marketing was done, the more customer satisfaction would be. Location positively and significantly influenced customer satisfaction. It indicated that the more strategic the location, the more customer satisfaction increased. Meanwhile, experiential marketing had no impact on customer loyalty. Location positively and significantly affected customer loyalty at Cafe Excelso Rinjani Semarang. It denoted that the more strategic the location, the more customer loyalty increased. Besides, customer satisfaction had a positive and significant effect on customer loyalty. It signified that, when customer satisfaction increased, customer loyalty would increase. Finally, customer satisfaction perfectly mediated the influence of experiential marketing on customer loyalty, and customer satisfaction mediated the effect of location on customer loyalty.

• The Korean Journal of Food & Health Convergence
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• v.10 no.1
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• pp.7-15
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• 2024

The bakery cafe and dessert industry in Korea is expanding, but it requires continuous innovation to remain competitive and adaptable. Therefore, this study aims to examine the effect of five sense factors on customer satisfaction and relationship continuance intention in Korean dessert cafes. A survey was conducted among 200 consumers who had visited a Korean dessert cafe in Seoul and Gyeonggi Province. Regression analysis was conducted for hypothesis testing, and the research results are as follows. First, among the five sensory factors in Korean dessert cafes, gustatory, visual, and olfactory factors positively impacted customer satisfaction and relationship continuance intention. These results suggest that the taste and presentation of Korean desserts in cafes and the aroma of both the desserts and the café are essential. However, auditory and tactile factors did not impact customer satisfaction and intention to continue the relationship. Second, customer satisfaction improved the intention to continue the relationship. This finding suggests that improving customer satisfaction in Korean dessert cafes positively impacts maintaining customer loyalty. Therefore, operators of Korean dessert cafes should consider gustatory, visual, and olfactory aspects when developing dessert menus and planning the physical environment of their restaurants.