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논문 기본 정보

자료유형
학술저널
저자정보
김경영 (남부대학교) 김희기 (남부대학교)
저널정보
한국외식산업경영학회 외식산업경영연구 외식산업경영연구 제11권 제1호
발행연도
2015.6
수록면
91 - 110 (20page)

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표지
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연구주제
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연구배경
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연구방법
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연구결과
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초록· 키워드

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Eating out is activity through also consumption. study regarding restaurant quality of service and selective property was performed very much. on the other hand, regarding a tendency of an eating out consumer and an emotional response, empirical study wasn"t performed systematically. in order to the food service industry grows and to develop, the eating out consumer who is the subject of consumption can feel it through a restaurant or coffee shop experiences. therefore, necessity of the propensity to consume and an emotional response regarding coffee shop service and study is ensured.
In this study, Is how to an emotional response and action intention of a coffee shop use customer try to will have been affected it.
"Emotional response of a coffee shop use customer noted it to action intention will affect it." All noted pleasure and dominant to action intention is affected it.
The result of this study, When customers use a coffee shop, it shows by the specific propensity to consume. and It isn"t to visit simply. they want high quality and take calmly a rest in free atmospheres. As thought that it enjoyed food to have made to good materials to health. therefore it develop strategy using a high-quality interior design and high-quality materials with service of the customer center. It is to be able to bring profit expansion through marketing activity discriminated.

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구방법
Ⅳ. 실증분석 결과
Ⅴ. 결론
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UCI(KEPA) : I410-ECN-0101-2016-300-002527488