Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on University Students' Eating-out Behavior and Attitude to Coupons and Alliance Cards

대학생들의 외식 소비 행태 및 쿠폰과 제휴 카드에 대한 태도 조사

  • Lee, Jong-Ho (Dept. of Tourism Hotel & Restaurant Management, Daelim College) ;
  • Jung, Hyun-Young (Research Institute of Food and Nutritional Science, Yonsei University)
  • 이종호 (대림대학 호텔관광외식경영과) ;
  • 정현영 (연세대학교 식품영양과학연구소)
  • Published : 2006.09.30
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Abstract

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

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