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논문 기본 정보

자료유형
학술저널
저자정보
Nakyung Kwon (Gachon University) Young Gin Choi (Hanyang University)
저널정보
한국조리학회 Culinary Science & Hospitality Research 한국조리학회지 제20권 제5호
발행연도
2014.10
수록면
111 - 118 (8page)

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초록· 키워드

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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 part month. The proposed relationships were analyzed using SPSS 20.0 and AMOS 6.0. The results of data analysis indicated that the six second-order 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.

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ABSTRACT
INTRODUCTION
LITERATURE REVIEW
METHODS
METHODOLOGY
DISCUSSION AND IMPLICATIONS
REFERENCES

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