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1 – 10 of 236Heesup Han, Kai-Sean Lee, HakJun Song, Sanghyeop Lee and Bee-Lia Chua
The purpose of this paper is to investigate the interrelationships among coffeehouse brand experiences, customer satisfaction and perceived value in generating patrons’ repeat…
Abstract
Purpose
The purpose of this paper is to investigate the interrelationships among coffeehouse brand experiences, customer satisfaction and perceived value in generating patrons’ repeat purchase intention.
Design/methodology/approach
The survey sample consisted of 379 coffeehouse patrons who visited an international chain coffeehouse in a metropolitan city of South Korea.
Findings
The results of the structural equation modeling revealed that a coffeehouse brand experience exerted a significant influence on customer satisfaction and perceived value. The repurchase intention was found to be a significant and positive function of customer satisfaction and perceived value. Moreover, the result of the metric invariance test demonstrated a significant moderating impact on the relationships between coffeehouse brand experiences and customer satisfaction, coffeehouse brand experiences and perceived value, and customer satisfaction and repurchase intention.
Research limitations/implications
An examination of the moderating role of switching costs demonstrated that the relationships between coffeehouse brand experiences and customer satisfaction, between coffeehouse brand experiences and perceived value and between customer satisfaction and repurchase intention differed across switching costs groups. More specifically, the relationship strength was greater for the high group of switching costs than for the low group.
Originality/value
The present study provides coffeehouse management with a better understanding of the underlying mechanism of patrons’ repurchase decision generation process.
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Young Gin Choi, Chihyung “Michael” Ok and Sunghyup Sean Hyun
This study aims to investigate the effects of coffeehouse brand experiences and brand personality traits on brand prestige, and the effects of brand prestige on brand relationship…
Abstract
Purpose
This study aims to investigate the effects of coffeehouse brand experiences and brand personality traits on brand prestige, and the effects of brand prestige on brand relationship quality and loyalty in the coffeehouse industry.
Design/methodology/approach
Validated measurements were identified from a literature review. The measurement model and the conceptual model depicting hypothesized relationships were evaluated based on responses from 309 coffeehouse customers using confirmatory factor analysis and a structural equation modeling, accordingly.
Findings
Brand experiences and brand personality traits had direct effects on brand prestige, which in turn influenced brand relationship quality and attitudinal loyalty. Brand relationship quality directly and indirectly influenced attitudinal and behavioral brand loyalty.
Research limitations/implications
The data were collected from coffeehouse customers in the USA; therefore, the results may not be generalizable to other regions or types of service industries. The results have important theoretical and practical implications for gaining a competitive advantage through brand experiences, brand personality traits and prestige.
Practical implications
To enhance the coffeehouse brand prestige, it is critical to enhance patrons’ experiential interactions by using sensory appealing equipment/tools, developing sentimental slogans, active/behavioral mascots and intellectual advertising. Furthermore, it is necessary for it to build and enhance its own brand personality characterized by sincerity, excitement, competence, sophistication and ruggedness.
Originality/value
This study is the first to empirically test the relationships between brand experiences, brand personality traits and prestige in the coffeehouse industry.
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Young Dae Ko, Byung Duk Song and Kyungsu Park
This study investigates the pricing and inventory control decisions of a company that owns a coffeehouse chain providing drip coffee and a coffee manufacturing factory producing…
Abstract
Purpose
This study investigates the pricing and inventory control decisions of a company that owns a coffeehouse chain providing drip coffee and a coffee manufacturing factory producing ready-to-drink (RTD) coffee. To determine a way to maximize profit, optimal pricing and inventory control strategies are studied for both the RTD coffee as well as the coffeehouse chain network.
Design/methodology/approach
It is assumed that the company sells only drip coffee through its coffeehouse chain and would like to launch RTD coffee via other channels such as convenience stores, supermarkets and so on to maximize its total profit. A mathematical model–based optimization is adopted to address the decision-making for the given problem situation, where the demand for both drip and RTD coffee are dependent on the values of decision variables. To solve the proposed mathematical model, particle swarm optimization (PSO) is applied due to nonlinearity of the developed model.
Findings
It is confirmed that a company can earn more profit by launching RTD coffee, even though the profit from drip coffee would reduce. In addition, the scenario analysis shows that by launching RTD coffee under various conditions, the total profits would also improve.
Originality/value
The value of this study is the proposed basic framework for the industry. In addition to the modeling framework and cost structure, realistic cost figures and technical details can be considered when applying the model to a practical setting.
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The Reformation, as Wolfgang Schivelbusch maintains, which redefined the relationship between the individual and God as a personal one, “took pains to regulate the relationship of…
Abstract
The Reformation, as Wolfgang Schivelbusch maintains, which redefined the relationship between the individual and God as a personal one, “took pains to regulate the relationship of man to alcohol,” and in so doing laid “an essential foundation¦…¦for the development of capitalism.” In the earlier Rabelaisian world, the Church constituted the major site of popular culture. Virtually all work was seasonal in character punctuated by carnivalesque church feasts that numbered over one hundred yearly. Although generally accepted as a safe means to vent communal anxieties, drink comprised an essential element of these festivals, with drunkenness the socially acceptable outcome.16 However, as the Reformation progressed and new modes of aristocratic behavior developed, reformative efforts to separate the secular and the sacred within the church resulted in attempts to abandon the popular culture of the lower classes. A broad consensus emerged that too much drunkenness amounted to social evil, and that alehouses represented an “increasingly dangerous force in popular society.”17 As the influence of the Church declined in the early eighteenth century, Carnival resurfaced in the form of gregarious carnivalesque village and town feasts: “the grotesque body of carnival was being re-territorialized” and writers such as Swift and Pope “perpetually identif[ied] the scene of writing with the fairground and the carnival.”18 Conversely, in keeping with the symmetrical component inherent in the Carnival/Lent theme, Lent transmuted into organizations such as The Society for the Reformation of Manners, which attempted to reduce drunkenness, cursing, swearing and whoring – all tropes of carnivalesque gregariousness. So, during this period, a contradictory cultural dissonance was being enacted. On the one hand, we find a resurgence of Carnival, but on the other hand, we see “a conservative desire on the part of the upper classes to separate themselves more clearly and distinctly from these popular activities.”19
Sharon A. Croisant, Amber L. Anthony, Chantele R. Singleton and Joseph A. Kotarba
The establishment of Science Cafés has become a popular strategy to enhance informal yet instruction-oriented interaction between medical and scientific experts and members of the…
Abstract
The establishment of Science Cafés has become a popular strategy to enhance informal yet instruction-oriented interaction between medical and scientific experts and members of the relevant local communities. The purpose of this chapter is to report on two significant findings of a mixed-methods evaluation of the SCI (Science and Communities Interact) Café. Method: The Clinical and Translational Science Award in the Institute for Translational Sciences at the University of Texas Medical Branch (UTMB) in Galveston established an SCI Café program in 2013 to enable local residents to engage in dialogs with clinicians and researchers regarding their scientific interests and health concerns. A mixed-methods approach was used to evaluate the program. Results: The essential experience of SCI Café (SC) is updating one's knowledge of a topic. The primary comparative and analytical feature of SC participation is expertise. Expertise varies in terms of the social position of the participants: graduate student, university staff, engaged participant, topical participant, and curious participant.
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This paper seeks to provide the international reader with an insight into the mind of the young consumer from Singapore, one of the vibrant hubs of youth consumerism in Asia. This…
Abstract
This paper seeks to provide the international reader with an insight into the mind of the young consumer from Singapore, one of the vibrant hubs of youth consumerism in Asia. This paper combines observations derived, informal interviews with peers as well as self experience of the writer who is both a young marketer and a young consumer who is involved in the youth volunteerism circles as well. During the course of writing the paper, insights such as the rise of the coffeehouse culture, being spaces, extended family syndromes were observed, as well as viewpoints on the insipid marketing by fast food giants in the country from a young consumer’s perspective was discussed. This insight will provide a sound platform for in depth qualitative and quantitative research in the future. The value of this paper is it’s varied perspectives and observations derived uniquely from the authors’ personal involvement in these fields of interest.
The consumer behaviour literature is evolving towards the assumption that products are inherently experiential bundles, and after all, all businesses are operating within the…
Abstract
The consumer behaviour literature is evolving towards the assumption that products are inherently experiential bundles, and after all, all businesses are operating within the experienced economy. Experiences are much more advantageous for the consumers because they advance happiness or enjoyment of life (instead of survival or maintenance). Experiential purchases lead to greater happiness levels compared to material purchases. Reliance on materialism and material purchases is shown to be the reason of low happiness levels in even the most affluent countries.
In this chapter, based on theoretical as well as empirical papers, I analyse experiences and the consumption of experiences in the Turkish context. The arguments are supported by up-to-date market analysis of related industries conducted by independent market research agencies. The first section looks at the rise of experientialism in retail industries, such as in the case of shopping malls. The following sections touch upon main experiential categories such as tourism, dining and sports. Finally, the social aspects of experiences are discussed in the context of third-place experiences, and some empirical findings are presented. The chapter concludes with some recommendations for practitioners, experience designers, service providers as well as researchers.
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Richard Honack and Sachin Waikar
By early 2009 Starbucks had nearly 17,000 stores worldwide, with about a third of these outside the United States. Despite multibillion-dollar annual revenues, the giant coffee…
Abstract
By early 2009 Starbucks had nearly 17,000 stores worldwide, with about a third of these outside the United States. Despite multibillion-dollar annual revenues, the giant coffee retailer's yearly growth had declined by half, quarterly earnings had dropped as much as 97 percent, same-store sales were negative, and its stock price was languishing. Factors such as a global economic downturn and increasing competition in the specialty coffee market from large players such as McDonald's and Dunkin' Donuts had driven this decline, resulting in the closings of hundreds of domestic stores already, with many more planned. Founder Howard Schultz, who had recently returned as CEO, and his executive team were convinced that Starbucks's growth opportunities lay overseas, where the firm already had a strong foothold in markets like Japan and the United Kingdom and was preparing to open hundreds of new stores in a variety of locations. But recent international challenges, including the closing of most Australian stores due to sluggish sales, made clear that Starbucks had more to learn about bringing its value proposition—a combination of premium coffee, superior service, and a “coffeehouse experience”—to foreign soil. The key question was not whether Starbucks could transport its value proposition overseas, but how the value proposition's three elements would play in recently entered and new markets. And the stakes of making the right international moves rose with each U.S. store closure. Schultz and his team also faced a broader question, one that applied to both their U.S. and foreign stores: Could they “grow big and stay small,” remaining a huge retailer that delivered both high-quality products and a consistently intimate and enjoyable experience to consumers worldwide? This case presents this challenge in the context of Starbucks's history, well-established value proposition, and domestic and international growth and vision.
The key objectives of the case focus on the successful growth of local city brand, to a country brand, to a global brand, leaving the questions: 1. How much more can it grow? 2. Can it? 3. What is the impact of new competitors in a given market and/or the impact of the global economy on discretionary spending by a loyal customer base? 4. How important is it to the sustain a brand's core value(s) proposition when innovating for new audiences and customer preferences?
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The purpose of this paper is to evaluate the specific reasons for the Turkish women in the Turkish Republic of Northern Cyprus not reaching the same level of achievement in the…
Abstract
Purpose
The purpose of this paper is to evaluate the specific reasons for the Turkish women in the Turkish Republic of Northern Cyprus not reaching the same level of achievement in the political sphere as their male counterparts. The aim is to draw attention to the extremely low participation of women in politics (6 per cent) and suggest possible solutions to increase it.
Design/methodology/approach
The study consists of interviews with seven women who played an active role in politics and who are still in the political arena as parliamentarians or ministers.
Findings
It was found that the major political problem of the island, “the Cyprus problem”, has had a significant impact on the confinement of women in the private sphere. In addition, the divided land constitutes a higher restriction on women. Moreover, gatherings in coffeehouses and the time of such meetings are important difficulties. Furthermore, the women's branches of the political parties constitute a serious barrier.
Research limitations/implications
The study focuses on a part of a small island, Cyprus. Therefore, it was possible to interview only seven women politicians.
Practical implications
This paper is functional and interesting for those working with gender equality, particularly the obstacles that women face and their secondary role in the political arena.
Originality/value
This paper provides new empirical data on gender equity in the context of the Turkish Cypriots and critically analyzes the specific situation of women politicians living on the island.
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The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700‐1900…
Abstract
Purpose
The aim of this paper is to provide an overview of the changing food culture of Ireland focusing particularly on the evolution of commercial public dining in Dublin 1700‐1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century.
Design/methodology/approach
Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data are analysed using a combination of hermeneutics (Denzin and Lincoln, O'Gorman) and textual analysis (Howell and Prevenier).
Findings
The paper traces the various locations of public dining in Dublin 1700‐1900 and reveals that Dublin gentlemen's clubs preceded their London counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than in Paris. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860 created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards.
Originality/value
There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining in Dublin 1700‐1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants in London and other British cities.
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