{"title":"影响第三波咖啡顾客满意度和再次光顾意愿的因素","authors":"Aysucan Aydın , Saadet Pınar Temizkan","doi":"10.1016/j.ijgfs.2024.101048","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101048"},"PeriodicalIF":3.2000,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Factors influencing third wave coffee customers' satisfaction and revisit intentions\",\"authors\":\"Aysucan Aydın , Saadet Pınar Temizkan\",\"doi\":\"10.1016/j.ijgfs.2024.101048\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"38 \",\"pages\":\"Article 101048\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-10-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001811\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001811","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.
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