An Analysis of Differences on External Reference Price-ending and Consumer Satisfaction in Menu Products

메뉴 상품의 외적 준거 가격 끝수와 소비자 만족의 차이 분석

This study intended to determine how price-ending types used for menu products affected consumers' price evaluation and value perception and such behavioral intentions as purchase intention and search intention. The collected data went through statistical processing, including frequency analysis, factor analysis, T-test and ANOVA using an $SPSS/PC^+$ 12.0 statistical package. The results can be summarized as follows: First, as for differences in internal reference price by ending, internal reference price was lower if menu ending was an odd number than it was an even number, which indicates that consumers tend to consider the price of the menu products to be lower if the ending of menu products is an odd number. Second, menu price-ending was found to have significant differences on consumers' purchase intention, search intention, and value perception. But the results of two-way ANOVA showed that price ending by restaurant types had no effect on consumers' search intention and restaurant type. This study suggested a desirable external reference price-ending type for menu products as one of sales promotion strategies to menu products planners and drew up a concrete plan to determine which price-ending type is useful by consumers' personal properties.