The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

A Comparative Study on the Usage and Satisfaction of Delivery Food among Korean Students and Chinese Students in Gyeonggido

경기지역 한국인 대학생과 중국인 유학생의 배달음식 이용형태 및 만족도 비교 연구

  • Lee, Ye-Rim (Major in Nutrition Education, Graduate School of Education, Gachon University) ;
  • Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University)
  • 이예림 (가천대학교 교육대학원 영양교육전공) ;
  • 장재선 (가천대학교 식품영양학과)
  • Received : 2021.06.10
  • Accepted : 2021.07.29
  • Published : 2021.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.

Keywords

References

  1. Jang JS. 2019. The effect on the dietary habits and food purchase type according to the stress in Chinese students. Korean J Food Nutr 32:267-274 https://doi.org/10.9799/KSFAN.2019.32.3.267
  2. Jang JS. 2020. Factors affecting the usage pattern and satisfaction of delivery food according to the food-related lifestyle of Chinese students in Gyeonggi area. Korean J Food Nutr 33:356-361 https://doi.org/10.9799/KSFAN.2020.33.3.356
  3. Kim BR. 2013. Structural relations of convenience food satisfaction and quality of lofe according to dietary style. Master's Thesis, Sookmyung Women's Univ. Seoul. Korea
  4. Kim JY, Song HJ, Park SS. 2005. Segmentation of the home meal replacement (HMR) market by lifestyle: The case of S department store in Kang-nam, Seoul. J Foodserv Manage 8:137-154
  5. Kim SJ. 2010. A study on the selection attributes of delivered food service - concentrating on the households with students. J Appl Tourism Food Beverage Manage Res 21:23-42
  6. Ko MK. 2011. Consumption pattern and nutrition labeling recognition of delivery food. Master's Thesis, Chungang Univ. Seoul. Korea
  7. Korea Immigration Service [KIS]. 2021. Monthly Statistics for Immigration Policy
  8. Kwon KT. 2008. A study on the reinforcement strategies of brand image in the foodservice delivery stores. Tourism Res 26:35-50
  9. Lee JS. 2014. A study on the effects of selection attribute importance of delivery food on behavioral intention. Master's Thesis, Woosong Univ. Daejeon. Korea
  10. Lee KS, Bae SY, Lee CH. 2018. The factors influencing adaptation to college life and acculturation stress of Chinese students studying in Korea. Korean J Youth Stud 25:231-264
  11. Lee WH. 2016. A study on the types of food delivery service and select properties according to dietary lifestyle. Master's Thesis. Daegu Catholic Univ. Gyeongsan. Korea
  12. Lu WF. 2012. Acculturation and changes in dietary habits of Chinese students living in Korea. Master's Thesis, Myongji Univ. Seoul. Korea
  13. Na HR. 2017. A cross-cultural study of consumers' HMR purchase behavior and food-related lifestyle. Master's Thesis, Kookmin Univ. Seoul. Korea
  14. NEWSIS. 2021. Corona delivery food market. Available from https://newsis.com/view/?id=NISX20210222_0001347095 [cited 22 May 2021]
  15. Park MS, Bae HJ. 2020. Analysis of the factors influencing customer satisfaction of delivery food. J Nutr Health 53:688-701 https://doi.org/10.4163/jnh.2020.53.6.688
  16. Seo GH. 2007. Study on delivery food of behaviorism of use and selective attribution according to lifestyle. Master's Thesis, Kwangwon Univ. Seoul. Korea