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
신형철 (레스토랑 운영전략연구소) 강희석 (경주온천관광호텔)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.5(Wn.96)
발행연도
2018.7
수록면
48 - 59 (12page)

이용수

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

초록· 키워드

오류제보하기
The purpose of this study was to identify how baker cafe’s physical environment influence on consumer’s behavioral intention. A survey was conducted on people who visited bakery cafes in Seoul, Gyeonggi, Incheon, Daegu, and Gyeongju from July 3, 2017 to March 14. The survey was analyzed based on judgment sampling method among convenient sampling methods. Linear regression analysis and mediator regression analysis were conducted on coded data after analysis on frequency, validity, reliability with SPSS 18.0 package. The physical environment was composed of social/design/ambient factors. The consumption emotion was set to singe factor and behavioral intention was set to intention for revisiting and word-of-mouth. The study result is as follows. Hypothesis 1: The physical environment had significant positive (+) effect on consumption emotion. Hypothesis 2: Social factor among physical environments had significant positive (+) effect on all elements except for word-of-mouth intention. Hypothesis 3: Consumption emotion had significant positive (+) effect on behavioral invention. This study result provides a clue to strategy in running a bakery cafe and also suggests operational and theoretical implications on service marketing aspect.

목차

ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 결론
REFERENCES

참고문헌 (51)

참고문헌 신청

함께 읽어보면 좋을 논문

논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!

이 논문의 저자 정보

이 논문과 함께 이용한 논문

최근 본 자료

전체보기

댓글(0)

0

UCI(KEPA) : I410-ECN-0101-2018-594-003353531