影响第三波咖啡顾客满意度和再次光顾意愿的因素

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-10-29 DOI:10.1016/j.ijgfs.2024.101048

Aysucan Aydın , Saadet Pınar Temizkan

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引用次数: 0

摘要

近来，第三波咖啡店已成为人们日常生活的一部分，人们正在对其进行多方面的研究。本研究旨在确定菜单内容、员工信息和物理特征对第三波咖啡店顾客满意度和再次光顾意愿形成的影响。为此准备的调查表于 2022 年 9 月至 2023 年 2 月期间在埃斯基谢希尔省向 448 名参与者发放。在对所获数据进行分析时，使用了探索性因素分析、确认性因素分析和结构方程模型。根据研究分析结果，在研究范围内提出的所有假设都得到了支持。在这种情况下，可以确定菜单特征、员工知识和场所的物理特征会影响顾客满意度，而满意度又会影响再次光顾的意愿。根据研究结果，创建了一个菜单范例，用于指导行业代表。

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Factors influencing third wave coffee customers' satisfaction and revisit intentions

In recent times, third wave coffee shops that have become part of daily life are being researched with their various dimensions. The aim of this research is to determine the impact of menu content, staff information and physical features in the formation of satisfaction and revisit intentions among customers of third wave coffee shops. The survey form prepared for this purpose was distributed to 448 participants in Eskişehir province between September 2022 and February 2023. Exploratory factor analysis, confirmatory factor analysis, and structural equation modeling were used in the analysis of the obtained data. According to the analysis results of the research, all hypotheses created within the scope of the research were supported. In this context, it was determined that menu characteristics, staff knowledge, and the physical features of the establishment influence customer satisfaction, and satisfaction affects revisit intentions. Based on the findings of the research, a menu example that is thought to guide sector representatives has been created.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.