• Culinary science and hospitality research
• /
• v.20 no.5
• /
• pp.111-118
• /
• 2014

This study sought to describe the relationships among physical environment, self-congruity, positive emotion, and revisit intentions in the coffeehouse setting. This study adopted second-order factor of physical environment in a structural equation model, imploying trend(fashion), cleanliness, reliability, spatial, convenience, and appropriacy as the second-order factors. The conceptual model in this study used responses from 338 college students who visited coffeehouse at least once in the past month. The proposed relationships were analyzed using SPSS 20.0 and AMOS 6.0. The results of data analysis indicated that the six secondorder factors of physical environment significantly affected coffeehouse visitor's self-congruity and positive emotion, and self-congruity as well as positive emotion significantly influenced revisit intentions. Further discussion and theoretical/practical implications of the findings along with directions for future studies are provided. In essence, the findings highlight significant role of coffeehouse's physical environment toward self-congruity and positive emotion in the formation of customer's revisit intentions in the coffeehouse context.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.77-86
• /
• 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.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.329-339
• /
• 2011

The purpose of this study was to compare the effects of service failure magnitude on perceived justice, positive emotion, and revisit intention at restaurants between a collectivist culture(Korea) and an individualistic culture(United States). The results showed that the higher a customer's perception of service failure magnitude, the lower the perceived recovery justices in both cultures. The distributive, procedural, and interactional justices had a favorable effect on positive emotions in both cultures. Other findings revealed that interactional justice was the best predictor of revisit intention in Korea, while distributive justice was the best determinant of revisit intention in the United States. This research suggests that global restaurant managers need to understand how cultural orientation influences consumer perceptions of service failures in order to develop a highly targeted and effective service recovery.

• Journal of the Korea Society of Computer and Information
• /
• v.21 no.7
• /
• pp.67-75
• /
• 2016

This study aims to examine how international airport visitors perceived value effects on their satisfaction, revisit and recommendation intention. To archive the research goal 288 questionnaires were collected from Incheon international airport and was analyzed a frequency analysis, reliability analysis, exploratory factor analysis and correlation coefficient analysis from SPSS 21, a hypothesis through out confirmatory factor analysis and structural equation modeling from AMOS 7.0. As a result of the analyses, it was found that the models was appropriate in proving the hypotheses on interrelationships among perceived value, satisfaction and revisit & recommendation intention. First, perceived value is factorized as acquisition value, emotion value, monetary value and social value. Second, all factor of perceived value turned out to have affirmative effects on international airport visitors' satisfaction. Third, international airport visitors satisfaction turned out to have affirmative effects on revisit and recommendation intention. Overall, finding of this study enhance the theoretical progress on the experiential concept in international airport and offer important implication for international airport industry.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.549-556
• /
• 2014

This study aimed to determine consumer satisfaction according to selection attributes of specialized coffee shops and also understand the effects of consumer satisfaction on recommendation intention and revisit intention. Through positive analysis, the study produced the following results. In the factor analysis of selection attributes of specialized coffee shops, there were six factors: 'quality', 'brand image', 'economic feasibility', 'menu diversity', 'the atmosphere and convenience of the shop', and 'service'. Among these factors, 'brand image', 'economic feasibility', and 'menu diversity' were found to exert a significant influence on consumer satisfaction. Second, consumer satisfaction had a significant influence on recommendation intention and revisit intention. Third, consumer intention to revisit specialized coffee shops showed a significant influence on recommendation intention.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.110-122
• /
• 2007

The purpose of this study was to evaluate the effects of perceived value on the satisfaction and revisit intention of green tea farm visitors. The sample was obtained during the three month period from May 19th, 2006 to May 21st, 2006, and out of 800 copies of questionnaire, 597 copies responded with sincerity were analyzed. First, the perceived value of visitors in green tea farms seemed to have effective relations with satisfaction. Second, the perceived value of visitors in green tea farms seemed to have effective relations with revisit intention. Empirical evidence is obtained for both regional economy and industry and the development of tourism products. Specially, findings from this study suggest that perceived value are strong predictors of revisit intention to green tea farms in Hadong-gun. Several implications for the research result and actual application practices are discussed.

• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.96-108
• /
• 2008

The purpose of this study was to analyze the effects of attributes related to consumers' selection of a seafood buffet restaurant on consumers' satisfaction and their intention to revisit focused on seafood buffet restaurants in the Busan area to activate the seafood buffet restaurant business and to contribute to the food service industry. The results of this study showed that the attributes related to customers' selection of a seafood buffet restaurant have an effect on customer satisfaction and intention to revisit and that customer satisfaction affects their intention to revisit. Thus, this study is meaningful in that it suggested the trend of customers' consumption and the direction of future development of the food service industry.

• Journal of Digital Convergence
• /
• v.6 no.1
• /
• pp.75-82
• /
• 2008

This paper is aimed to exam factors in the perceived service quality of web portal site and to analyze their effects on customer satisfaction. And this paper analysis satisfaction effects on revisit intention. To accomplish this purpose, this study examined previous studies and summarized core factors of service quality. Form literature survey, we drawn core factors. They are convenience, technologies, valuable of contents and service, communication, positioning. These core factors will affect on customer trust, satisfaction and satisfaction will affect on revisit intention. This study examined previous studies and summarized core factor in perceived service quality of web portal site. Fourteenth hypothesis were developed. Data for empirical testing were collected through survey to portal sites user. The results of this study are as follows; First, we find that service, communication and positioning have positive influence on the trust. Second, convenience, valuable of contents and postioning factors have a positive influence on the satisfaction. Third, it is shown that satisfaction have a positive influence on the revisit intention.

• Korean Management Science Review
• /
• v.23 no.1
• /
• pp.43-61
• /
• 2006

This research is an empirical investigation into the dimensions determining the website quality of domestic online shopping malls. A research model that has been formed to find the website quality dimensions is based on DeLone and McLean's information system success model that we adapted to fit the B2C electronic commerce environment by incorporating existing research on IS service quality and website quality. The model incorporates three quality dimensions including the information quality, system quality and service quality, and an attempt was made to empirically examine the relationship between variables of these dimensions and the revisit intent. The results of the study revealed that five quality-related variables were found to importantly contribute to the user's intent to revisit a site : the information accuracy and relevancy, system reliability, ease of use, and on-line support. The paper concludes that the three quality dimensions can serve as a useful framework to evaluate the quality of online shopping mall websites in an attempt to improve the website revisit rate.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.432-439
• /
• 2019

The purpose of this study is to measure the effect of customers' waiting time on their revisit intention through their emotion. Also this study assessed the effect of restaurant selection attributes on consumers' revisit intention in Korea. This study used experimental scenario questionnaires for collecting data. Frequency analysis, Cronbach's alpha, correlation, t-tests and multiple regression analysis were assessed using SPSS. Customers preferred taste, sanitation and service when selecting a restaurant to dine out. The results of this study found that there were no significant differences between positive and negative emotions due to waiting time. Findings of this study suggested that waiting time, convenience, nutritional value, and emotion influenced consumers' revisit intention. Therefore, reducing waiting time and providing proper service will help consumers have positive emotions to return to dine at a restaurant.