인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
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
- 저자정보
피인용 0
초록·키워드
This study examines the structural relationships among selection attributes, customer satisfaction, and loyalty in bakery cafés and explores the moderating role of dietary lifestyle in consumer behavior. The rapid expansion of bakery cafés in the foodservice industry has intensified competition, making it increasingly important to understand how consumers evaluate selection attributes and develop long-term loyalty. Drawing on prior research, a research model was developed focusing on brand, price, and quality as the key selection attributes. Data were collected from 388 adult consumers with bakery café experience and analyzed using SPSS 23.0 and AMOS, with path analysis conducted in AMOS. The results indicate that brand and quality significantly influence customer satisfaction, which in turn has a strong positive effect on loyalty, whereas price does not exhibit a significant impact. Among the selection attributes, quality had the strongest effect on satisfaction. Dietary lifestyle partially moderated the relationship between quality and satisfaction, suggesting that consumer lifestyle differences shape evaluation processes. These findings highlight the importance of differentiated marketing strategies based on lifestyle segments. The study contributes to foodservice consumer research by extending satisfaction–loyalty models to the bakery café context and provides practical implications for strengthening customer loyalty and competitive positioning.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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