한국조리학회지 (Culinary science and hospitality research)

  • 제22권3호
  • /
  • Pages.33-43
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  • 2016
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

소비가치에 따른 베이커리 선택속성이 만족도에 미치는 영향

The Effect of the Consumption Values and Bakery Select Properties on Satisfaction

  • 투고 : 2016.01.20
  • 심사 : 2016.04.01
  • 발행 : 2016.04.30
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초록

본 연구에서는 소비가치가 선택속성과 만족도에 미치는 영향요인들과 그 요인을 이용한 앞으로의 활용방안을 제시하고자 한다. 총 320부의 설문지를 배포하여 불성실하게 응답한 20부의 설문지를 제외한 나머지 300부의 유효한 설문지를 실증연구에 사용되었다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 회귀분석을 실시하였다. 분석결과를 보면 소비가치에 대한 측정항목의 탐색적 요인분석 결과, 3개 요인으로 KMO 값은 0.841, 총분산비율 72.937%, 선택속성에 대한 요인분석은 총분산비율 64.917%, KMO 값은 0.756로 나타났다. 만족도에 대한 요인분석은 총분산설명력 76.944%, KMO 값은 0.719로 나타났다. 변수들 간의 상관관계가 다른 변수에 의해 설명되는 정도가 좋게 분석되었고, 유의확률이 0.000으로 나타나 전반적으로 변수들 간의 상관관계는 유의적이다. 따라서 소비가치에 따른 선택속성과 만족도에 미치는 영향에 관한 가설은 부분채택되었다.

This study examined the factors that affect the relationship between consumption value, bakery select properties and satisfaction. A total of 320 questionnaires were distributed to consumers, of which 300 were deemed suitable for analysis after the removal of 20 unusable responses. In order to perform required statistical analyses in the study, the SPSS 18.0 Statistical Program was used for frequency analysis, factor analysis, reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding consumption value were extracted from all measurements with a KMO of 0.841 and a total cumulative variance of 72.937%, With regard to bakery select property, one factor was extracted with a total cumulative variance of 64.917% and a KMO score of 0.756. One factor for satisfaction was extracted that accounted for a total cumulative variance of 76.944% and a KMO score of 0.719. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationship between consumption value, bakery select property and satisfaction was partially adopted.

키워드

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