Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

A Study on Customers' Recognition and Preference Attributes. for Japanese Food

일본 음식에 대한 인식 및 기호 속성에 관한 연구

  • Choi, Jae-Hong (Department of Foodservice & Culinary Management, Kyonggi University) ;
  • Kang, Kun-Og (Department of Nutrition and Culinary Science, Hankyong National University)
  • 최재홍 (경기대학교 외식조리관리학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).

Keywords