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Effect of Sustainability Management at Coffee Houses on Customers' Store Image and Behavioral Intention
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Joongwon Shin, Soyoung Kim, Jihyun Yoon
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Korean J Community Nutr 2012;17(4):494-503. Published online August 31, 2012
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DOI: https://doi.org/10.5720/kjcn.2012.17.4.494
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 Abstract
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- The purpose of this study was to examine the effect of sustainability management (SM) at coffee houses on customers' store image and behavioral intention. In addition, customers' willingness to pay a premium for sustainable coffee houses was studied. During October 2011, a web survey was conducted via an on-line research company with customers aged 20 to 39 visiting one of the top five coffee houses in Korea at least once a month. A total of 300 targeted customers responded and all the data were analyzed. An exploratory factor analysis derived two dimensions of SM: SM in Social and Environmental Perspective and SM in Economic Perspective. The result of structural equation modeling indicated that SM in Economic Perspective at coffee houses had a significant positive effect on customers' behavioral intention with mediating effect by store image, but SM in Social and Environmental Perspective did not have such effect. Approximately one-third (31%) of the respondents were willing to pay a premium for a sustainable coffee house in a scenario. approximately 84% of the respondents unwilling to pay a premium for the sustainable coffee house chose the cost-related reasons including "Coffee price at the coffee house that they most often visit is already expensive (62.3%)" for such unwillingness. The results of this study showed that SM of coffee houses, especially that in Economic Perspective, could contribute to store image, and therefore increase customers' favorable behavioral intention, although the additional cost resulted from such SM practices might not be easily accommodated by customers.
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Citations
Citations to this article as recorded by  - Mediating Effects of Social Connectedness on the Relationship between Sustainability Management and Brand Loyalty at Coffee Specialty Shops
Na-Young Yi
Korean Journal of Food and Cookery Science.2018; 34(5): 533. CrossRef - Dietitians' Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management : Focused on Daejeon and Chungnam Area
Na-Young Yi
Korean Journal of Food & Cookery Science.2017; 33(3): 342. CrossRef - The influences of sustainability management at institutional foodservice on store image and behavioral intention
Jiyoon Ahn, Sunhee Seo
Journal of Nutrition and Health.2015; 48(2): 199. CrossRef - Relationship of TBL Component in Corporate Sustainable Management of Fashion Company with Company Evaluation and Brand Image
Dongkyu Na, Jeongwon Lee, Youngjoo Na
Fashion & Textile Research Journal.2014; 16(2): 293. CrossRef - Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
Seung-Lim Lee, Soo-Jin Kim
Korean Journal of Community Nutrition.2013; 18(5): 467. CrossRef
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- [English]
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Seasonal variation in Korean school lunch menus using big data from the National Education Information System: an exploratory study
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Joongwon Shin, Eunhye Park
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Received April 22, 2026 Accepted August 18, 2026 Published online September 3, 2026
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DOI: https://doi.org/10.5720/kjcn.2026.00157
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Abstract
- Objectives
School meal programs in South Korea are a major public nutrition service and an important part of student diets. Although previous National Education Information System (NEIS)-based studies have described frequently served menu items and annual trends, nationwide evidence on how school lunch menus differ seasonally remains limited. Thus, in this exploratory study, we aimed to analyze summer–winter differences in frequently served items in South Korean elementary, middle, and high schools.
Methods
Nationwide school lunch records from 2023 to 2025 were obtained from the National School Meal Information application programming interface (API). Lunch meal units served in elementary, middle, and high schools were analyzed. The final dataset comprised 1,200,000 meal units. Menu items were classified into six categories: rice/noodles, soups/stews, kimchi, main dishes, side dishes, and desserts. In each category, items frequently served in summer and winter were identified, and seasonal differences were quantified using a seasonal gap index and z-tests.
Results
Seasonal variation was highest in kimchi and desserts. Among the top items, 25/26 kimchi items and 27/30 dessert items showed significant seasonal differences. In desserts, watermelon, oriental melon, and ice cream were strongly summer-dominant, whereas apple, strawberry, and sweet persimmon were winter-dominant. In kimchi, young summer radish kimchi and cucumber kimchi were summer-dominant, whereas diced radish kimchi and napa cabbage kimchi were winter-dominant. Rice/noodles, soups/stews, and side dishes showed moderate seasonal variation. Main dishes showed the lowest degree of seasonal variation, with all-time popular items displaying minimal variation.
Conclusion
Seasonal variation in menu items was concentrated in specific categories rather than evenly distributed across all categories. Item-level analysis revealed that familiar meal structures were maintained overall, whereas specific menu items were seasonally rotated. These findings provide practical evidence for seasonally sensitive school meal planning, particularly in categories with greater seasonal variation.
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