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논문 기본 정보

자료유형
학술저널
저자정보
채선영 (대원대학교) 안대희 (대원대학교)
저널정보
한국호텔관광학회 호텔관광연구 호텔관광연구 제20권 제4호 (통권 제77권)
발행연도
2018.12
수록면
118 - 129 (12page)
DOI
10.31667/jhts.2018.12.77.118

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연구배경
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초록· 키워드

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The purpose of this study is to find out the location, facilities, atmosphere, professionalism, authenticity and taste and aroma of coffee as a constituent concept of evaluation attribute for creating customers of coffee shops in Roastery. And we derive perceived value and brand familiarity as parameters. And the causal relationship to the customer loyalty was verified by the dependent variable. Based on the results of the hypothesis test we suggested strategic management plan and useful implications of the coffee shop. From July 1 to July 30, 2018, the data was collected. Total 400 copies of questionnaires were distributed, 359 copies of them were collected, and 334 copies excluding 25 which were faithlessly responded were used to analyze as effective samples. The results of the analysis are summarized as follows. First, location / facilities / atmosphere, professionalism / authenticity, and coffee taste / aroma significantly affect perceived value, brand familiarity and customer loyalty. However, professionalism / veracity and coffee taste / aroma did not affect customer loyalty significantly. Second, perceived value has a significant effect on brand familiarity and customer loyalty. Third, brand familiarity did not significantly affect customer loyalty. Therefore, based on analysis results, it suggested useful implication to coffee shops in roastery.

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구 설계
Ⅳ. 실증 분석
Ⅴ. 결론
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