• Culinary science and hospitality research
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• v.22 no.4
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• pp.114-127
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• 2016

The study, focused on social commerce food service consumers, attempted to test the relationship between perceived risk and price consciousness, and suggested that perceived risk and price consciousness, the the degree to which price is considered when purchasing goods, affect reuse intention. Through such test results, the study aimed to provide useful practical implications for establishing marketing strategies of companies related to food service social commerce, and those looking into behavioral intentions of social commerce using food service consumers. The subjects of the study were male and female residents of Korea over 2-years of age who have had some experience purchasing a dining out item through social commerce. The social commerce company selected for sampling was Coupang, which was the number 1 shopping App in 2014 based on the number of yearly visitors. A questionnaire-based survey was conducted on respondents who had indicated that they had experience purchasing foodservice goods through Coupang. The results revealed that source risk, privacy risk, psychological risk, and time-loss risk had negative influences on reuse intention. However, social risk and financial risk did not exhibit any influences. Price consciousness had positive influences on reuse intention. The study explored perceived risk and price consciousness as elements to affect continuous use of social commerce of foodservice consumers.

• The Journal of Industrial Distribution & Business
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• v.8 no.4
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• pp.37-46
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• 2017

Purpose - The purpose of this study is to investigate the factors that cause consumers to frequently visit large - Super Store and goods for large - scale retailers using Super Store. Research design, data, and methodology - The purpose of this study is to present the empirical analysis of 53 adult males and females living in the Mokpo area on the relationship between perceived level of satisfaction and loyalty of the large - scale marts. The results were analyzed. The statistical data of the questionnaire were verified by the SPSS. Results - In the empirical analysis of this study, four variables were found to be the main loyalty factors, which were found to affect the satisfaction of Super Store and the decision to return again. Therefore, in this study, the quality of goods, price, diversity, and image were analyzed as loyalty factors, and it was analyzed as factors influencing satisfaction. It was confirmed that loyalty factors were important. In particular, consumers' perception of behaviors such as local specialties and community service that can be distinctly differentiated from other distribution agencies was very low. Conclusions - It is necessary to construct a comprehensive systematic system to analyze the detailed factors influencing the satisfaction and loyalty of users of Mokpo ticket consumers and to systematically manage and evaluate them. In order to raise awareness of consumer loyalty factors, consumer satisfaction and loyalty survey should be regularly conducted. Consumers should look for ways to improve them and develop improvement plans. The various direct and indirect services provided by Super Store to consumers include price, quality, assortment, customer service, accessibility, and feelings for large marts. However, since the services provided by the Super Store are different from those of the consumers, the loyalty factors for the different factors can be different. Therefore, in order to differentiate them from traditional markets or other distribution centers, it It should be used as a weapon of competition. In this study, it is generally recognized that the services provided by Super Store are very simple and inexpensive, so that consumers are not aware of the difference of particular stores.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.2
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• pp.1-26
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• 2006

The life of modern society is going to be more scientific and rationalized. According to these trends, our dietary life was also dramatically changed. Family restaurants grew up by 30% every year was became the place of meeting and relaxation from the place of selling and eating. These demands request to improve an atmosphere, a facility and a service in family restaurants. The objective of the present study is to investigate the effect of the gap of service in family restaurant on customer loyalty based on Oliver's gap theory. These results could be contributed to make the strategy of marketing in family restaurants. The purpose of this study in detail is as below. First, it is determined the difference of its expectation and its outcome regarding on the family restaurant service. Second, it is investigated the relationship of the gap of family restaurant with customer satisfaction. The suggestions of the present study are as below. First, it is necessary to get a novel CI strategy to clean the environment of restaurant and to induce the customer desires for young females as a dominant customers. Second, it is need to improve the interior of restaurant and to develop foods for optimal dietary environments. Third, based on the customer loyalty of the present study, customer satisfaction belongs to optimal dietary environment and utilization, whereas the negative gap of service is commercial dietary goods and employee's service. Therefore, the continuous loyalty along with personal satisfaction intends to improve the maximized atmosphere and utilization on use. The main strategy of marketing could be focused on the improvement of commercial dietary goods and utilization for the satisfaction and demands of customers.

• Archives of design research
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• v.12 no.4
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• pp.5-14
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• 1999

From the middle of 1970s were founded new basis for the development of craft through the co-operation of the civilians and the authorities. First, Korean Culture and Art Foundation founded in 1973 held the 'Invitation Exhibition for the Craft Artists All over the Country' in 1974 and 1975 and The National Museum of Modern Art held the 'Exhibition of Modern Korean Handicraft Art' in 1975. Second, the policy emphasizing the export and tourism provided the basis for the development of design for export goods and souvenirs of tour. H\therefore the exhibitions of such goods were held by many organizations. ] In 1970s departments of craft and design were newly established in the universities so that the third generation of Korean craft was on the rise and their groups began to hold exhibitions in commercial galleries. Reflecting on such circumstances, 1970s was the period of blossom for Korean craft while 1960s was a sprouting season.

• The Journal of Industrial Distribution & Business
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• v.12 no.1
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• pp.15-30
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• 2021

Purpose: Year of 2020, COVID-19 has been changing the people's everyday life to ways never been thought of before all over the world. The IT and electronic industry, the methods of supplying goods and services have been changed from contact to un-tact environments based on un-tact systems very rapidly. COVID-19 has been striking the tourism and the travel industry, especially the airline and hotel industry of which services are provided by human. For the passenger service of airliner, automation has been propelled and un-tact style of service has become mainstreams except cabin service since 2000's. For passenger transportation, due to traffic regulations and exclusions etc., switching to new ways is not easy. However, under the new environment made by COVID-19, kiosk check-in, web check-in and mobile check-in has become more important. In this study, the characteristics of airline customers using mobile goods are investigated to find ways to raise the rate of utilizing mobile check-in and to increase the efficiency of boarding process. Research design, data, and methodology: Considering the COVID-19 environment, survey was done by online research company. The research model is designed to integrate the user characteristics and usage/purchase motive and technology acceptance theory. Especially considering infectious diseases prevention, concern of safety is adopted as one of the usage motive variable. Results: Extraversion or conscientiousness characteristics prefers counter check-in(contact service), while openness characteristics prefers mobile check-in(un-tact service). Concern of safety for infectious disease shows strong non-preference on counter check-in. Conclusions: Regarding service type regardless of type of the industry, automation and un-tact have been mainstreams due to high costs of labor, efficiency and standardization issue, etc., and COVID-19 has given impetus to them. For airliner, un-tact service including boarding process service has been more and more important. To raise the rate of un-tact service use, the characteristics of the user should be analyzed first. The study results indicate that for extraversion or conscientiousness, some kinds of methods to induce them to use un-tact service more are needed.

• Journal of Korea Port Economic Association
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• v.28 no.4
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• pp.39-57
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• 2012

This study aims to find out the relationship of customer behavioral intention and marketing variables such as service quality and customer satisfaction which are regarded as its determinants. And then this study has suggested what service factors shall be emphasized to induce the latent customers. And it has grouped strategic Schemes on which service variables shall be focused to enhance the existing customer behavioral intentions. This study has found, to the existing customers, only physical environments among 3 dimension components of Service quality significantly affects to the Behavioral intentions. Priorly, marketing efforts, namely, expansion of convenient facilities such as special berth construction is necessary. To the latent customer, service delivery is the most powerful factor to the behavioral intentions. Consequently, frequency of cruise calling, Facilities of shopping and eating, issues and their development of cruise goods and publicity and promotions are needed.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.103-117
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• 2010

This study investigated emotional-utilitarian motivation to visit a coffee shop and segmented the market based on motivational factors realizing that coffee is considered as emotional and utilitarian goods in reality. As a result of market segmentation, three groups were identified: emotional consumers, utilitarian consumers, and passive consumers. Choice attributes of visiting a coffee shop according to each group were found to be significantly different. Firstly, emotional consumers highly perceived the importance of the emotional factors such as 'coffee taste and mood', 'special coffee', 'clean space' and also the utilitarian factors such 'price benefit', 'internet access,' etc. Therefore, emotional consumers could be utilitarian one at the same time. On the other hand, utilitarian consumers were highly aware of the importance of 'independent space available for a group meeting', 'degrees of being crowded', and 'facilities such as a bathroom and smoking area.' As for the demographic and the behavioral factors of having coffee, only gender, types of coffee, time and places have a significant relation.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.15-29
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• 2011

In this study, I examined the problems of the current barista curriculum and sought how to improve them by feedback from domestic specialized baristas and comparative analyses of the training programs that take place in barista educational institutions. In order to identify problems in curriculum and what to be improved, I gained the opinions of 15 experts who are currently teaching students in barista educational institutions using Delphi technique. To sum up the opinions of experts, working level education of coffee has to be mainly done and substantial educations for employment such as cafe operating technique and marketing are needed. In addition, experts suggested enhancing service courses considering the nature of working in contact with customers and the course for baking goods that takes up a lot of sales. As a result of examining the current curriculum in the institutions for baristas, it seems necessary to supplement these training courses that experts suggested because the educations are very poor.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.2
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• pp.268-272
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• 2023

With the development of SNS, companies and individuals are actively marketing through social media to develop their own products. It is also important to post posts promoting on simple SNS or to show a lot of exposure using algorithms, but customers upload reviews or proof shots of the product on their own, naturally increasing the exposure of the product and increasing the purchasing power of potential customers. As the number of products that users want to purchase through SNS is increasing, they want to access and purchase not only tangible products such as goods and food, but also intangible services through SNS. In this paper, we would like to study exhibitions that have both tangible and intangible characteristics. SNS accounts that mainly introduce these products by searching for reviews have been created while spending leisure time such as exhibitions and fairs, reducing the hassle of searching for personal interests on search engines, and providing prices and reviews from the exhibition's schedule, lowering entry barriers and increasing purchasing power. Using this point, many exhibitions not only display works, but also open various experience centers, and create a photo zone or a unique exhibition hall atmosphere to attract many customers. In this study, we study the impact of SNS on the leisure culture of exhibition. The marketing direction in the situation where SNS marketing is becoming the mainstream is presented, and the change in the form of exhibition is described and presented as an academic approach.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.6
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• pp.12-21
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• 2009

This study focused on the estimation of econcmic value and the evaluation of attitudes toward plans for the establishment of a walking tour as a public service in the city of Gwacheon. A value analysis based upon 152 questionnaires returned by the residents of Gwacheon and 175 questionnaires from the users of Seoul Race Park in Gwacheon utilized a CVM(Contingent Valuation Method) approach to estimate use value, non-use value, and potential value. The results show that 69.8% of residents and 60.0% of Seoul Race Park users had an interest, 81.6% of residents and 89.7% of Seoul Race Park users agreed to the proposed plan, and 67.8% of residents and 69.7% of Seoul Race Park users expressed a willingness to pay an additional tax or admission fee. The estimated WTP for an additional resident tax per household/year is 11,721 won while it was an additional 750 won per admission for the Seoul Race Park user group. Based on these results, the estimated total economic value of all households/year and the user group over a period of 5 years is 9,997 hundred million won, which was a doubling of the 1.4 in value of total construction costs. The results of this study strongly support the establishment of a walking tour street plan as a public service commodity.