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http://dx.doi.org/10.14400/JDC.2022.20.4.159

A Study on the selecting behavior of restaurant by segmental group based on foodservice motivation  

Kim, Young-Hee (Division of Hotel Foodservice Culinary, Gwangju University)
Publication Information
Journal of Digital Convergence / v.20, no.4, 2022 , pp. 159-168 More about this Journal
Abstract
This study was conducted to classify segmental group based on the factors of foodservice motivation and then conducted a survey for one month from July 15 to August 14, 2021 to analyze the influence of demographic characteristics, usage behavior, and motivation on eating out choice behavior. A total of 310 copies were used for empirical analysis. The result is as follows. First, males showed higher task type than females, and females showed higher number of change type, gastronomic type, and fit type. Second, in demographic characteristics, all groups showed strong motivation for foodservice in married people aged 31-40 and 41-50. Third, in the restaurant selecting behavior difference between the segmental groups according to the motivation for foodservice the most preferred menu was korean food for fit type, gourmet type, duty type and western food was the highest in the change type. Fourth, in the ordering method of difference in restaurant selecting behavior among segmental groups, all four groups showed higher order type than unlimited type or buffets type. The limitations of this study are limited to the food field and analysis should be done, but the results of the study on specific food items have not been obtained. Therefore, it is hoped that the future research will be conducted by designating specific food fields.
Keywords
Foodservice; Motivation; Segmental Group; Restaurant; Selecting Behavior;
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