메뉴 건너뛰기
.. 내서재 .. 알림
소속 기관/학교 인증
인증하면 논문, 학술자료 등을  무료로 열람할 수 있어요.
한국대학교, 누리자동차, 시립도서관 등 나의 기관을 확인해보세요
(국내 대학 90% 이상 구독 중)
로그인 회원가입 고객센터 ENG
주제분류

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
박규은 이은용 (경희사이버대학교)
저널정보
한국관광레저학회 관광레저연구 관광레저연구 제25권 제6호(통권 제77호)
발행연도
2013.8
수록면
407 - 425 (19page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
🏆
연구결과
AI에게 요청하기
추천
검색
질문

초록· 키워드

오류제보하기
This study classified the various selection attributes of coffee houses from a customer"s perspective by using kano model, and tried to verify the customer satisfaction growth factors and the customer complaint reduction factors through the calculation of the CS-Coefficient proposed by Timko(1993). Through literature review and pre-investigation, we drew 10 selection attributes of coffee houses such as "quality", "price", "brand", "atmosphere", "variety", "cleanliness", "convenience", "service", "promotion" and "recommendation", and made a questionnaire composed of pairs of a positive question and a negative question. Analysis result indicated that Attractive quality(A) was involved in "the recommendation of a barista", "discount associated with credit cards" and "convenience of the smoking facilities", and One-dimensional quality(O) was related to "taste of coffee", "flavor" and "service quality". And through the calculation of CS-Coefficient, "the recommendation of a barista", "atmosphere" and "overall service quality" were found to have high CS-Coefficient, and "discount associated with credit cards" and "cleanliness of utensils" were verified to have high complaint coefficient. The significance of this study is to understand elements that we have to consider preferentially for running a coffee house, by drawing selection attributes reflecting characteristics of coffee houses and investigating factors to increase the customer"s satisfaction.

목차

Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구설계
Ⅳ. 분석결과
Ⅴ. 결론
참고문헌

참고문헌 (41)

참고문헌 신청

이 논문의 저자 정보

이 논문과 함께 이용한 논문

최근 본 자료

전체보기

댓글(0)

0

UCI(KEPA) : I410-ECN-0101-2014-320-002812244