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An Exploratory Study on the Conceptualization of Dessert Café through Big Data Analysis
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빅데이터 분석을 통한 디저트 카페 개념에 대한 탐색적 연구

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Type
Academic journal
Author
Yea-Ji Kim (경성대학교) Hak-Seon Kim (경성대학교)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.25 No.5(Wn.106) KCI Accredited Journals
Published
2019.5
Pages
125 - 135 (11page)

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An Exploratory Study on the Conceptualization of Dessert Café through Big Data Analysis
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The purpose of this study was to explore the definition of ‘Dessert Cafe’ using big data analytics based on the data from Naver and Daum. To achieve the objective of this study, the data collection was conducted by textom, which is a data collecting and processing program. The ‘Dessert Cafe’ was considered as a keyword to collect relevant data and the data period was from Jan 1<SUP>st</SUP>, 2017 to Dec 31<SUP>st</SUP>, 2018. To analyze the data, UCINET 6.0 program was applied, and the Freeman"s degree centrality and Eigenvector centrality were performed to analyze the connectivity among top 60 frequency words. At last, the CONCOR analysis was conducted to understand what dimensions are related to the keyword ‘Dessert Cafe’. The results of this study were showed as follows. First, the web visibility of ‘Tasty’ and ‘Coffee’, ‘Cake’ was high. Second, there are four clusters revealed consisting of ‘menu’, ‘physical environment’, ‘information’ and ‘place’. This study synthesized the definition of ‘Dessert Cafe’ given by the previous research and explored the definition of ‘Dessert Cafe’ with a bigger dataset and data resource. The implications to dessert cafe industry and limitations of this study were discussed as well.
#Dessert cafe #Conceptualization #Big data analysis #Text mining #Semantic network analysis

Contents

ABSTRACT
1. 서론
2. 이론적 배경
3. 연구내용 및 방법
4. 실증분석
5. 결론 및 시사점
REFERENCES

References (28)

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Cho, S. Y., & Jun, J. K. (2016). Positioning analysis of dessert cafe based on brand personality. Journal of Tourism Sciences, 40(4), 29-42. google schola Choi, Y. S. (2017, May 24). 377 cups of coffee per person in Korea per year. Newspim, Retrieved from http://www.news pim.com/news/view/20170524000137 Freeman, A. M. (1979). Benefits of environmental improvement: Theory and practice. Baltimore, MD: Johns Hopkins University Press. google schola George, G., Haas, M. R., & Pentland, A. (2014). Big data and management. Academy of Management Journal, 57(2), 321- 326. google schola Han, J. S., & Yang, D. H. (2017). Effects of consumption experience on customer satisfaction and customer happiness for dessert cafe. Culinary Science & Hospitality Research, 23 (5), 12-24. google schola

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