한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제27권1호
  • /
  • Pages.49-56
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  • 2012
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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시판 라면류의 선택 속성이 만족도에 미치는 영향에 관한 연구 - 어린이 및 청소년을 중심으로 -

Effects of Instant Noodle (Ramyun)'s Selection Attribution upon Satisfaction - Focus on Children and Adolescents -

  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Jung, Hyo-Sun (Department of Culinary Service Management, Kyung Hee University) ;
  • Yoon, Hye-Hyun (Department of Culinary Service Management, Kyung Hee University)
  • 투고 : 2011.08.09
  • 심사 : 2011.10.25
  • 발행 : 2012.02.29
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초록

The purpose of this study was to understand the influence of instant noodle's selection attribution on satisfaction and to empirically analyze whether or not grade (elementary schoolchildren, middle school students, high school students) plays a moderating role in the relationship between selection attribution and satisfaction. Further, this study examined the differences in demographic characteristics among two groups of subjects divided by instant noodle's selection attribution. Based on a total of 1021 samples, this study verified a total of 3 hypotheses using the SPSS program. Data were analyzed by frequency analysis, chi-square, t-test, factor analysis, reliability analysis, cluster analysis, discriminant analysis, and hierarchical regression analysis. Results of the study were as follows. There were three different instant noodle's selection attributions among the children and adolescents investigated: internal element, external element, and company reliability. The multiple regression results show that internal element (=.391), external element (=.239), and company reliability (=.063) among customers' selection attributions had significant positive effects on satisfaction. In addition, the effect of selection attribution upon satisfaction was partially moderated according to grade. Further, cluster analysis divided subjects into two groups according to instant noodle's selection attribution: high-selection group vs. low-selection group. The wo groups of subjects classified by instant noodle's selection attribution were also different from each other in demographic characteristics. Limitations and future research directions are also discussed.

키워드

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피인용 문헌

  1. Association of instant noodle intake with metabolic factors in Korea: Based on 2013~2014 Korean National Health and Nutrition Examination Survey vol.49, pp.4, 2016, https://doi.org/10.4163/jnh.2016.49.4.247