Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effects of Food Life Style on Preference for MSG Use at Restaurants: Focused on the Moderating Effects of Attitude to Food Safety

식생활 라이프스타일이 레스토랑 MSG 사용 선호도에 미치는 영향 : 식품안전태도의 조절효과 중심으로

  • Ha, Heon-Su (Dept. of Food Service Management and Culinary, Gyeongju University) ;
  • Kang, Byung-Nam (Dept. of Food Service Management and Culinary, Hyejeon University) ;
  • Kim, Geon-Whee (Dept. of Hotel Management, Sangji Youngseo College)
  • 하헌수 (경주대학교 외식조리학부) ;
  • 강병남 (혜전대학교 호텔조리외식계열) ;
  • 김건휘 (상지영서대학교 호텔경영과)
  • Received : 2015.06.01
  • Accepted : 2015.08.01
  • Published : 2015.08.31
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Abstract

The purpose of this study is to investigate how the food lifestyle of customers affects MSG usage at restaurants and to identify the moderating effects of customer attitude to food safety using a hierarchical regression analysis suggested by Baron & Kenny. The findings and implications can be summarized as follows. First, customers are classified into five groups: food-explore group, taste-oriented group, health-oriented, convenience-oriented group, and tradition-oriented group. Second, the convenience-oriented group has significant positive effects, and the health-oriented group and tradition-oriented group have significant negative effects on preference for MSG use at restaurants. Third, there is significant negative moderating effect of the convenience-oriented group and the tradition-oriented group between their food lifestyle and preference for MSG at restaurants.

이 연구의 목적은 고객의 식생활 라이프스타일이 레스토랑에서 MSG 사용 선호에 미치는 영향을 조사하고, Baron & Kenny가 제시한 위계적 회귀분석을 이용하여 식품 안전에 태도의 조절 효과를 검증하는 것이다. 연구 결과는 다음과 같다. 첫째, 식생활 라이프스타일은 식품 탐험형, 미각 추구형, 건강 추구형, 편의 추구형, 고유 추구형으로 5 개 그룹으로 분류된다. 둘째, 편의 추구형은 레스토랑에서 MSG 사용 선호도에 정(+)의 영향력이 있었지만, 건강추구형과 고유추구형은 부(-)의 유의적인 영향력이 있었다. 셋째, 식품안전태도는 편의추구형과 고유추구형에서 레스토랑 MSG 사용 선호도 간에 유의적인 부(-)의 조절효과가 있었다.

Keywords

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