업사이클링 식음공간 속성이 감성경험과 애착감형성 및 소비자의 주관적 행복에 미치는 영향

• 영문명: Effects of Up-cycling Food and Beverage Space Characteristics on Emotional Experience and Attachment Formation and Subjective Happiness of Consumers
• 발행기관: 관광경영학회
• 저자명: 김수인 양보미 이슬
• 간행물 정보: 『관광경영연구』제25권 제3호, 107~131쪽, 전체 25쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2021.05.31

영문 초록

A The purpose of this study is to identify the relationship between emotional experience, attachment, and subjective happiness for consumer who visit up-cycling food and beverage space, and to provide basic data to continuously enjoy up-cycling space and lead happy lives. Specific objectives of this study are as follows: First, we examine the nature of up-cycling food and beverage space and the impact of emotional experiences. Second, we examine the relationship between up-cycling food and beverage properties and attachment formation. Third, check the relationship between emotional experience and subjective happiness. Finally, we examine the relationship between attachment formation and subjective happiness. The results of the verification of the theory of study conducted on the basis of the above stated objectives are as follows: First, the environmental, cultural, aesthetic, and functional characteristics of up-cycling food and beverage space increase the emotional experience and attachment formation. Also as emotional experiences and attachment formation increase, subjective happiness also increases.

목차

Ⅰ. 서 론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 성과분석

Ⅴ. 결 론

참고문헌

키워드

Up-Cycling Food and Beverage Space Emotional Experiences Attachment Formation Subjective Happiness