한국형 커피 품질 평가표 개발에 관한 연구
A Study on the Development of Korea Model Coffee Quality Evaluation Table
3
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Currently, Korea uses coffee quality as a basis for evaluating coffee quality according to the criteria and form suggested by the Specialty Coffee Association (SCAA). So far, Korea does not have its own independent coffee evaluation standard and form. In this study, a Korean-style coffee quality evaluation table has been developed to help people as well as experts evaluate the quality of coffee easily. The research method used Delphi technique because there are currently no Korean coffee quality evaluation tables. The Delphi survey method used in this study was developed in a form of group consultation, with four open one-on-one surveys conducted by coffee experts and ordinary people. The Korean coffee quality evaluation table developed in the study was not only available at the professional level, but also made it available for the public to evaluate the quality of coffee.
Abstract
Currently, Korea uses coffee quality as a basis for evaluating coffee quality according to the criteria and form suggested by the Specialty Coffee Association (SCAA). So far, Korea does not have its own independent coffee evaluation standard and form. In this study, a Korean-style coffee quality evaluation table has been developed to help people as well as experts evaluate the quality of coffee easily. The research method used Delphi technique because there are currently no Korean coffee quality evaluation tables. The Delphi survey method used in this study was developed in a form of group consultation, with four open one-on-one surveys conducted by coffee experts and ordinary people. The Korean coffee quality evaluation table developed in the study was not only available at the professional level, but also made it available for the public to evaluate the quality of coffee.
참고문헌 (24)
- 김남용, "프랜차이즈 커피전문점의 선택속성이 이용자의 감정 및 신뢰 그리고 장기지향성에 미치는 영향", 한국외식산업학회지, 12(4), pp.217~299 (2016), 한국외식산업학회[DOI]
- 김영규, "경영형태에 따른 커피전문점의 물리적품질이 이용객 감정반응과 관계품질에 미치는 영향 연구", 한국외식산업학회지, 10(1), pp.83~92 (2014), 한국외식산업학회[DOI]
- 김윤아, "브랜드 커피전문점 이용고객의 추구가치 비교분석", 관광레저연구, 26(8), pp.237~257 (2014), (사)한국관광레저학회
- 김주연, "커피 전문점 이용자의 일반적 특성, 선택 속성, 커피 음용 행동 및 긍정적 감정 간 관계", 동아시아식생활학회지, 20(5), pp.812~822 (2010), 동아시아식생활학회
- 권대중, "대학생을 대상으로 한 커피 등급에 따른 관능평가", 한국식품영양학회지, 26(1), pp.51~59 (2013), 한국식품영양학회[DOI]
- 산업통상자원부, "프랜차이즈 산업 실태조사 결과", 2016년 1월 15일 보도자료, ~ (2016)
- 이정기, "커피의 향미를 결정하는 기술적 요소", 한국커피산업학회지, 1(1), pp.56~62 (2012), 한국커피산업학회
- 이종성, "델파이 방법", pp.7~ (2001), 교육과학사
- 커피를 감별하는 법, 커핑, "새가정", 2017, 50~52
- 이충순, "커피전문점의 선택속성이 고객만족도에 미치는 영향 - 서비스품질 지각수준을 조절변수로 -", 한국외식산업학회지, 11(1), pp.119~128 (2015), 한국외식산업학회[DOI]
- 이현석, "커피로스팅테크닉", pp.183~190 (2012), 서울꼬뮨
- 우이식, "복합커피전문점의 서비스품질, 브랜드이미지와 고객충성도의 영향관계", 한국외식산업학회지, 9(2), pp.45~58 (2013), 한국외식산업학회[DOI]
- "‘스페셜티커피’로 시장 고급화 주도" (2017)[URL]
- 최윤미, "비즈니스 영어 평가내용 개발을 위한 델파이 연구", 석사, 비서학, pp.2002
- 홍선주, "커피 로스터리 고객만족 중요도 연구", 한국커피산업합회, 5(1), pp.42~29 (2016)
- 황성철, "사회복지 프로그램 개발과 평가", pp.137~140 (2017), 공동체
- Anderson,D, "The Philosophy of C. Pierce" (1997), Purdue University Press
- Banks M, "The World Encyclopedia of Coffee", pp.256~ (1999), Anness Publisging Limited
- Colin Harmon, "What I Know About Running Coffee Shops", pp.110~113 (2017), Ireland
- Farah A, "Correlation between cup quality and chemical attributes of Brazilian coffee", Food Chem, 98, pp.373~380 (2006)
- Franca AS, "Physical and chemical attributes of defective crude and roasted coffee beans", Food Chem, 90, pp.89~94 (2005)
- "LABOOM COFFEE"[URL]
- SCAA, "Coffee Facts and Statistics, 1-2", ~ (2012)