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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.8(Wn.157)
- 발행연도
- 2023.8
- 수록면
- 128 - 139 (12page)
- DOI
- 10.20878/cshr.2023.29.8.012
이용수
초록· 키워드
오류제보하기
As of the competition to attract customers increases, understanding the factors that influence café (coffee shop) choice is critical to the marketing efforts. Previous studies have mostly focused on consumers who visit cafés (coffee shops). However, few studies have compared both local and non-local consumers. This study aims to identify and compare significant differences in café selection attributes between local and non-local consumers. Using a large sample of data (n=1,030) collected by Busan Tourism Organization, this study found significant differences in café selection attributes between local and non-local consumers. These differences were found in accessibility (location), taste and quality of side menu, and discounts/events. This study also found significant differences in accessibility (location), taste and quality of side menu, and discount/events against café street areas, such as Jeonpo, Yeongdo, Gangseo, Jung-gu, and Gijang. Since café selection attributes were different according to the areas, this study addresses the importance of considering place-based marketing efforts in running coffee businesses. Finally, implications are discussed, especially for Busan to become a coffee city.
목차
ABSTRACT
1. 서론
2. 이론적 배경
3. 연구 방법
4. 실증분석
5. 결론
REFERENCES
참고문헌 (18)
참고문헌 신청
Busan Tourism Organization (2022). 2022 Busan cafe use trend survey. Retrieved from https://bto.or.kr/kor/CMS/Board/Board.do?mCode=MN102&page=3&mode=view&mgr_seq=92&board_seq=2321
Cho, Y. M. (2023, July 19). ‘Coffee City’ 140 years of Busan industrialization begins. The Busan ilbo. Retrieved from https://www.busan.com/view/busan/view.php?code=2023071918464515002&recCode=preset&invenCode=qVrWjDJn&pageSeq=d4c900172f6740dbf3809f31b18a
Choi, H. Y., Jang, J. A., & Lee, E. (2023). A study on cafe usage behavior and motivation of the silver generation.Culinary Science & Hospitality Research, 29(3), 72-88.
Ha, I. S. (2021). The structural relationship between the physical environment and menu experience of roastery coffee shops on consumer satisfaction, recommendation intention, and revisit intention. Journal of Hospitality & Tourism Studies, 23(4), 216-230
Jung, S. M., & Bae, G. (2018). A study on the effect of customer’s choice property on satisfaction and revisit of dessert cafe according to the presence of franchise: Based on Seomyun area, Busan. Culinary Science & Hospitality, 24(10), 96-106.
Cho, Y. M. (2023, July 19). ‘Coffee City’ 140 years of Busan industrialization begins. The Busan ilbo. Retrieved from https://www.busan.com/view/busan/view.php?code=2023071918464515002&recCode=preset&invenCode=qVrWjDJn&pageSeq=d4c900172f6740dbf3809f31b18a
Choi, H. Y., Jang, J. A., & Lee, E. (2023). A study on cafe usage behavior and motivation of the silver generation.Culinary Science & Hospitality Research, 29(3), 72-88.
Ha, I. S. (2021). The structural relationship between the physical environment and menu experience of roastery coffee shops on consumer satisfaction, recommendation intention, and revisit intention. Journal of Hospitality & Tourism Studies, 23(4), 216-230
Jung, S. M., & Bae, G. (2018). A study on the effect of customer’s choice property on satisfaction and revisit of dessert cafe according to the presence of franchise: Based on Seomyun area, Busan. Culinary Science & Hospitality, 24(10), 96-106.
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