한국조리학회지 (Culinary science and hospitality research)

  • 제20권5호
  • /
  • Pages.106-110
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  • 2014
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

Ambience and Word of Mouth Recommendation: Evaluating the Effects of Ambience Dimensions on Emotions, Customer Satisfaction, and Word of Mouth Recommendation in Coffee Shops

  • 투고 : 2014.08.27
  • 심사 : 2014.10.20
  • 발행 : 2014.10.31
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초록

Little is known about the impact of ambience on customers' emotions, satisfaction, and word of mouth recommendation within the context of coffee shops. This study examined the relationships among ambience, emotions, customer satisfaction, and word of mouth recommendation in a coffee shop setting. A total of 303 visitors at 5 coffee shops in a Southwestern state in the U.S. completed questionnaires. Utilizing a structural equation modeling technique, this study demonstrated that ambience significantly influenced emotions and customer satisfaction. In addition, emotions significantly affected customer satisfaction and word of mouth recommendation.

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참고문헌

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