The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Survey of Consumer Importance-Satisfaction on Prepackaged Meals (Dosirak) Sold by Food Service Providers

외식업체 도시락 이용에 대한 중요도-만족도 조사

  • Cha, Seoung-Yoon (Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Park, Young Il (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 차승윤 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 박영일 (숙명여자대학교 식품영양학과) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2014.02.10
  • Accepted : 2014.02.17
  • Published : 2014.02.28
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Abstract

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

Keywords

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