• 한국실내디자인학회논문집
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• 제4호
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• pp.16-21
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• 1995

Although it has been suggested that lighting influences our moods, little is known about dimensionality of mood patterns. The knowledge of consumer's mood pattern in lighting condition may provide interior designers with a valuable information for the lighting design. This article investigates the underlying structure of moods occuring in lighting conditions. Meanwhile, this examines custom-ers' desired mood type of lighting, and explores the influ-ence of individual characteristics on selecting the preffered lighting moods. The result uncovers five discriminable patterns of mood-dynamic, intimate, delightful, elegant, and serene feeling results from well organized lighting system. Among the five moods, serene atmosphere appears to be the most preffered mood from respondants. It is also found that the perceived preference of lighting atmo-sphere varies across personal characteristics of the cus-tomers, socio-economic differences and the visiting pur-poses to the coffeeshop. These findings present interest-ing and potentially valuable implications for interior de-signers that proper planning of lights which inducemoods can achieve dramatic effects and aid in the cre-ation of the desired atmosphere.

• 한국프랜차이즈경영연구
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• 제10권3호
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• pp.37-52
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• 2019

Purpose - This study examined the relationship between service quality, perceived value, customer satisfaction and behavioral intention of coffee shop using CoffeeSERV scale. In this model, CoffeeSERV scale consists of fundamental characteristics, physical environment, confidence, beverage characteristics, and representation factors. In particular, this study tried to demonstrate the moderating effect of customer's regulatory focus orientation among in the relationships between service quality, perceived value, customer satisfaction and behavioral intention. Research design, data, and methodology - This study intends to expand the existing service quality research by using the coffee shop service quality measurement tool developed by domestic researchers. I wanted to find some implications for the trend. In particular, this study applied the regulatory focus theory to identify individual differences of customers regulatory focusing motivation. In order to verify several hypotheses, the data were 227 college students and analyzed with SPSS/PC 21.0 and SmartPLS 3 program. The moderating role of customer's regulatory focusing motivation was tested using multi-group analysis with SmartPLS 3 program. Results - The resutls are as follows. First, the fundamental characteristic factors only had a significant influence on the utilitarian value perception, but in the hedonic value perception, all other service factors except for the beverage characteristic had a statistically significant effect. Second, utilitarian and hedonic value had significant effects on customer satisfaction. Third, customer satisfaction had a significant effect on behavioral intention. Finally, the regulatory focus orientation played a moderating role in the relationship between beverage characteristic - utilitarian value, representation - utilitarian value, fundamental characteristic - hedonic value, physical environment - hedonic value, confidence - hedonic value, and utilitarian value - behavioral intention. Conclusions - The results of this study show that the various service quality factors that make up the CoffeeSERV scale have different effects on utilitarian and hedonic value. This means that perceived benefits from product and service experience have different impacts on the customer's experience. Therefore, marketers should identify the impacts of service quality dimension that customers who use coffee shops consider important, understand the impact process of these quality factors on experience value, customer satisfaction, and behavioral intention, and allocate limited marketing budget. The results also show that it is possible to establish differentiatied response strategies using customer's regulatory focus orientation to find ways to enhance utlitarian and hedonic value, customer satisfaction, and behavioral intention using various Coffeeshop service quality factors. At the end of this paper, some limitations and future research directions were suggested.

• 융합정보논문지
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• 제7권3호
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• pp.165-171
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• 2017

최근 스마트 기기들의 개발과 연동된 네트워크는 사물인터넷의 보급과 함께 사용자 편익 우선에 많은 기여를 하고 있다. 특히, 사물인터넷은 스마트 홈 뿐만 아니라 스마트 기기를 이용한 모든 분야에서 활발하게 진행되고 있다. 본 논문에서는 스마트 기기 및 사물인터넷 기기들의 활용으로 혁신적이고 실용적인 지능형 커피숍 관리 시스템을 설계하였다. 본 시스템은 키오스크 주문뿐만 아니라 스마트폰 주문이 가능하며 비콘 기반의 사용자 자동 인식 기능도 제공한다. 그리고 지오 펜스를 이용한 사용자 위치 정보를 파악하여 기다림 없는 주문 제작이 가능하도록 하였다. 본 논문에서는 최종적으로 빅데이터 기반 날씨, 용도, 시간, 사용자 기반 추천 서비스도 제공하도록 하였다. 따라서, 본 시스템은 기존의 커피숍에 비해 비용 절감과 업무의 효율성이 증대되었다.

• 설비공학논문집
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• 제24권6호
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• pp.497-508
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• 2012

Occupants' visual perception, psychological responses and spatial satisfaction under various indoor lighting environments were analyzed in this study. Field measurements and surveys were conducted in four coffeeshop space where different lighting conditions were used. Results imply that worse visual comfort was reported under direct lighting conditions that exposed light sources to occupants. To improve spatial satisfaction in space, lighting environments should lessen visual thresholds and distraction. Also, necessary illuminance levels should be kept with appropriate color of light that occupants prefer. Worse spatial satisfaction was reported under direct lighting environments, and spatial satisfaction was strongly relevant to visual comfort. Psychological comfort for space was positive in space where visual thresholds were minimized and visual comfort was positively evaluated. Psychological and spatial satisfaction was relevant each other. Occupants preferred to stay longer in space where psychological and spatial satisfaction was positively achieved due to less visual thresholds and improved visual comfort. Better psychological and spatial satisfaction was achieved in space where temporary mood and visual perception were favorably evaluated under indirect lighting environments.

• 설비공학논문집
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• 제24권4호
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• pp.364-375
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• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.