Abstract
The purpose of this study is to investigate the relationship between the food design attributes of the TBSS-based dessert cafe menu, consumer sensibility, and psychological happiness. The analyzed research results are as follows. First, it was found that the form supportability, experience, and symbolism of food design attributes had a statistically significant positive (+) correlation with functional sensitivity, emotional sensitivity, and cultural sensitivity by sub-factor of consumer sensitivity. Second, it was found that the food design attributes also had a statistically significant positive (+) correlation with self-acceptance, autonomy, and positive interpersonal relationships for each sub-factor of psychological happiness. Third, functional sensibility, emotional sensibility, and cultural sensibility for each sub-factor of consumer sensibility were found to have a statistically significant positive (+) correlation with self-acceptance, autonomy, and positive interpersonal relationships for each sub-factor of psychological happiness.
Published Version
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