• 한국콘텐츠학회논문지
• /
• 제15권6호
• /
• pp.499-508
• /
• 2015

본 연구는 Pine and Gilmore가 제안한 엔터테인먼트 체험, 현실도피 체험, 미적 체험, 교육체험인 4가지 체험영역을 바탕으로 테마파크 방문객의 몰입에 어떤 영향을 미치는지, 그리고 몰입경험이 테마파크 재방문 및 구전의도에 어떠한 영향을 미치는지 살펴보고자 한다. 실증분석을 위해 테마파크를 방문한 고객을 대상으로 설문조사를 실시하였다. 연구가설을 검증하기 위해 SPSS 18.0과 AMOS 18.0 프로그램을 활용하여 통계분석을 실시하였다. 연구결과를 요약하면 다음과 같다. 첫째, 테마파크 내 미적 체험요소, 교육 체험요소, 엔터테인먼트 체험요소, 현실도피체험요소는 방문객의 몰입에 영향을 미치고 있었다. 둘째, 체험에 대한 방문객의 몰입경험이 증가할수록 재방문/구전의도에 긍정적 영향을 미치는 것으로 나타났다. 셋째, 체험요소는 몰입을 통해 재방문/구전의도에 간접적인 영향을 미치고 있었다. 이런 연구결과를 바탕으로 테마파크가 일회성 방문이 아닌 재방문객을 꾸준히 유치하기 위해서는 테마파크에서의 체험의 극대화를 통한 방문객의 몰입도 제고에 더욱 신경 써야 함을 알 수 있다.

• 인터넷정보학회논문지
• /
• 제13권2호
• /
• pp.119-126
• /
• 2012

본 연구는 스마트기기 이용자의 이러닝 서비스 사용 동기들을 파악하기 위하여 진행되었다. 이를 위해 스마트기기 기반 이러닝 학습자 382명을 대상으로 설문을 실시하였고, 여기서 얻어진 데이터를 분석하기 위하여 구조방정식모델을 사용하였다. 구조방정식모델의 설계는 유용성, 흥미, 구전효과, 사회적 상호작용을 이러닝 서비스 사용 의향에 직접적인 영향을 미치는 요인으로 구성하였다. 또한 사회적 상호작용은 구전효과에도 영향을 미치는 요인으로 설정하였다. 분석결과는 첫째, 유용성, 흥미, 구전효과는 모두 이러닝 서비스 사용 의향에 직접적인 영향을 미치는 요인들로 나타났다. 둘째, 사회적 상호작용은 이러닝 서비스 사용 의향에 직접적인 영향을 미칠 뿐만 아니라 구전효과를 매개로한 간접적인 영향도 미치는 것으로 밝혀졌다. 본 연구의 결과는 스마트기기 기반 이러닝 학습자의 사용 동기 요인들을 규명했다는 점에서 의의가 있다 하겠다.

• 한국프랜차이즈경영연구
• /
• 제15권2호
• /
• pp.39-56
• /
• 2024

Purpose: Delivery food continues to grow. In the past, restaurant companies directly hired delivery workers to deliver food, but now, restaurant companies use delivery service platform companies to carry out delivery work rather than directly hiring delivery workers. Therefore, this study seeks to determine the impact of delivery food benefits in the restaurant industry on brand image, trust, and word-of-mouth intention. Research design, data, and methodology: To test the hypotheses of this study, 400 questionnaires were distributed and 340 were collected. Among these, 321 questionnaires, excluding 19 questionnaires that were answered insincerely, were used in the final analysis. Result. First, delivery food benefits were found to have a significant impact on brand image and trust. Second, brand image was found to have a significant effect on trust and word-of-mouth intention. Third, trust was found to have a significant effect on word-of-mouth intention. Conclusions: First, existing research focused on studying the attributes of delivery food in the restaurant industry, but this study studied the benefits that consumers can obtain through purchase among these attributes. Second, delivery food restaurants need to design promotions and advertisements in a way that displays coupons, points, or mileage. Third, quick delivery of orders can be a competitive advantage for delivery food restaurants.

• 복식
• /
• 제59권6호
• /
• pp.1-15
• /
• 2009

The purpose of this study is to examine the effect of the cause marketing on fashion brand credibility, purchase and words of mouth ("WOM") intentions. This study adopted a survey method with the questionnaire. Data were collected from respondents who were graduated from higher than elementary school students. The data were analyzed by using statistic methods such as frequency analysis, factor analysis, reliability test and structural equation modelling. The results of the data analysis of this study are as follows; firstly, brand familiarity and customer attitude have a directly positive effect on the credibility, purchase and WOM intentions. Fashion business companies should work up the ways of communications with the customers besides cause marketing for the brand familiarity. It is necessary for customers to be known about how the fashion business companies participate in cause marketing to enhance the value of positive brand attitude. Secondly, while the brand familiarity on the credibility, purchase and WOM intentions are effective to female customers, the brand attitude is effective to male customers. Thirdly, even though it was showed that the credibility of fashion brands have no significant effects on purchase and WOM intention, it is due to its own nature of fashion business and it is founded in preceding research that high-involved fashion products may have different results in comparison with the practical products.

• 한국프랜차이즈경영연구
• /
• 제13권2호
• /
• pp.17-31
• /
• 2022

Purpose: With the development of the Internet, consumers can quickly access the electronic word-of-mouth. Consumers seek to reduce uncertainty by referring to the opinions of other consumers about products and services when making purchase decisions. In the food service industry, evaluating a restaurant before an actual visitation is difficult. Therefore, electronic word-of-mouth is important to interact with the customer in restaurants. as it can be used as an exchange of information in which consumers participate and interact with other customers. This study was conducted to verify how online word-of-mouth characteristics (Consensus, Vividness, Neutrality) on attitudes and visit intention from the perspective of social exchange theory. And it was performed to verify the structural relationship between short-term visit intention, mid-term visit and long-term visit intention. Research design, data, and methodology: A survey was conducted on customers who have visited restaurants. Of a total of 312 responses, 306 responses were used, excluding insincere responses and missing values for factors analysis. SPSS 25.0 and AMOS 25.0 were used for statistical analysis, and hypothesis testing was conducted after verifying the validity and reliability of the questionnaire items. Result: The result of the analysis showed that, consensus and neutrality have a positive effect on attitude but not much on vividness. In addition, consensus, vividness, and neutrality have no effect on the short-term visit intention. Finally, the short-term visit intention has a positive effect on mid-term visit intention, and mid-term visit intention has a positive effect on long-term visit intention. Conclusions: Based on the results, this study suggested that it is necessary to have practical implications for marketing and monitoring restaurant reviews in consideration of the characteristics of electronic word-of-mouth. When managing electronic-word-of-mouth, it is necessary to manage the consensus and neutrality is essential to provide sufficient information about the restaurant. The focus should not only be on vividness, such as photos and videos. In addition, restaurants should also provide a good experience for first-time visitors as the short-term visit intention positively affects mid-term and long-term visit intention.

• 한국조리학회지
• /
• 제17권1호
• /
• pp.12-25
• /
• 2011

본 연구의 목적은 평판이 좋은 지방의 다빈치와 해외 브랜드인 스타벅스에서 측정된 서비스품질이 고객만족, 재방문의도, 구전의도에 미치는 각각의 잠재적인 영향력을 비교하는데 목적이 있다. 본 연구는 목적 달성을 위해 대구지역의 커피전문점을 방문한 경험이 있는 230명의 고객을 대상으로 조사하였고, 유효한 217부를 최종 분석에 사용하였다. 결과로, 고객만족의 결정요인은 스타벅스의 경우 커피품질, 다빈치의 경우 커피품질, 신뢰성 그리고 서비스 자세로 나타났다. 재방문의도의 경우에 결정요인은 스타벅스와 다빈치 모두 커피품질로 나타났다. 또한, 구전의도의 결정요인은 스타벅스의 경우 커피품질과 신뢰성으로 나타났고, 다빈치의 경우 커피품질과 서비스자세로 나타났다. 아울러, 스타벅스와 다빈치의 고객이 지각하는 서비스품질이 고객만족과 구전의도에 미치는 영향력에 대한 경로계수는 부분적으로 유의한 차이가 있는 것으로 나타났다.

• 디지털정책학회지
• /
• 제2권2호
• /
• pp.7-14
• /
• 2023

본 연구는 급변하는 환경 속에서 생존을 위해 의료기관에 요구되는 브랜드자산관리의 필요성을 강조하기 위해 병원의 디지털고객경험이 브랜드자산에 미치는 영향을 파악하고 나아가 병원의 브랜드자산이 구전의도에 미치는 영향을 분석하였다. 본 연구는 디지털고객경험이 브랜드자산에 미치는 영향을 분석한 결과, 시각적 요인과 브랜드자산, 기능적 요인과 브랜드자산, 고객 서비스 요인과 브랜드자산과의 관계에 대한 경로는 모두 유의한 결과를 보였다. 또한 브랜드자산과 구전의도의 관계에 대한 경로 역시 유의한 결과를 보였다. 이러한 연구결과는 의료기관의 브랜드자산 구축과 기존 고객과의 관계 강화 및 가치창출행위와 관련된 고객의 구전의도를 위해 디지털 서비스 환경의 중요성을 강조하고 디지털 기술을 활용한 고객서비스 및 혜택의 제공을 제안하는 것에 시사점과 연구의 의의가 있다고 할 수 있다.

• 유통과학연구
• /
• 제21권1호
• /
• pp.73-83
• /
• 2023

Purpose: This study analyzed the influence of restaurant service perception on customer satisfaction and its implications on customers' attitude towards, intention to return to, and word-of-mouth (WOM) regarding a restaurant chain. Research design, data and methodology: Data from 421 respondents were collected using the convenience sampling method. After analyzing the data normality and removing responses with missing data and outliers, 342 responses were selected for further analysis, and the hypotheses were tested using Structural Equation Modeling (SEM). Results: We found that service perception affected customer satisfaction and customer satisfaction affected the customers' attitude toward the restaurant chain, which affected customers' intention to return and WOM about the restaurant chain. Conclusions: This paper provides one of the most important empirical results for managers in the restaurant sector, especially in Indonesia. Restaurant managers should thus provide training to their employees to improve the quality of the interaction with the customers and thereby increase customer satisfaction. The limitations listed in this study include the exclusion of respondents' income. For future research, we suggest investigating models of customer participation or consumer value co-creation for restaurant marketing success. Consumers are generic actors in the service ecosystem engaged in the value co-creation process.

• 지식경영연구
• /
• 제15권3호
• /
• pp.209-228
• /
• 2014

The explosive growth of social commerce engenders a new business model, that is, infomediary. In a social commerce environment, infomediary works as a personal agent who provides information about various web merchants to help consumers select appropriate merchants for their needs. The purpose of this study is to identify the factors influencing consumer attitudes towards infomediaries in social commerce and examine the relationship between intention to provide word of mouth and consumer attitudes. In total, 170 responses were collected from social commerce infomediary users. The results show that competence and integrity significantly influence user attitudes as trust dimensions. Infomediary reputation and two functional factors (information variety and navigation functionality) turn out to be significant antecedents for user attitudes toward infomediary in social commerce. User attitudes in turn significantly influence the intention to provide word of mouth. Future research and practical implications are also discussed.

• 복식문화연구
• /
• 제32권2호
• /
• pp.260-286
• /
• 2024

This study investigates consumer experiences and word-of-mouth (WOM) intentions in luxury brand pop-up stores, including standalone and department store setups. Grounded in experience economy theory, this study examines the experiential elements based on the types of pop-up stores and the relationships among consumer experience, pop-up store image, and WOM intentions for each type. Data were collected from 300 visitors to luxury brand pop-up stores between January and July 2023 and analyzed using Smart PLS 4.0. The findings reveal several key insights. First, standalone pop-up stores offer educational and escapist experiences, while pop-ups within department stores have a single identified factor of consumer experience. Second, regardless of the store type, luxury pop-up store experiences significantly influence pop-up image perceptions. Third, luxury pop-up store image drives WOM intentions for both standalone and department store pop-ups. Notably, the unique image significantly impacts solely department store pop-ups and does not influence standalone pop-ups. Moreover, image perceptions in both pop-up store types do not significantly affect brand WOM intentions. Finally, WOM intentions for pop-up stores significantly influence WOM intentions for brands. This study contributes to the theoretical understanding of consumer experiences in luxury pop-up stores, providing practical insights for stakeholders in the luxury brand industry to enhance pop-up store image perceptions and WOM intentions.