Browse > Article

A Study on the Eating-out Behavior of City Workers (I) -The Relationship between General Characteristics and Eating-Out Behavior-  

Kim Duck-Hee (Dept. of Hotel Cooking & Beverage, DaeGu Health College)
Beik Gyung-yun (Dept. of Food Science & Technology, Catholic University of Taegu)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.3, 2005 , pp. 241-253 More about this Journal
Abstract
This study was carried out to investigate the relationship between demographic characteristics and conscious behavior of 287 workers. The results of the study are as follows: The participants of the study were composed of 139 males $(48.4\%)$ and 148 females $(51.6\%)$. 75 workers are 25 years old or younger $(26.1\%)$. Regarding the frequency of eating out, 211 workers $(73.6\%)$ answered that they had eating out ever once a week. Males ate out more frequently than females (p<0.001). The motives for eating out was mostly for meals. This response was more frequent for female than male. To the contrary, more males answered that they ate out for the purpose of social intercourse. As the level of average monthly income increases, the purpose of eating out changed from the purpose of meals to the purpose of social intercourse (p<0.001). For cost of eating out, the older workers and those who had higher monthly income spent significantly more expenditure. However gender difference didn't make any significant difference in the eating out expenses per person. The average monthly eating out expenses were significantly higher for female than male, for the order workers than the younger, for the married than the single, and for those who have higher monthly income than lower. However, the expenses were not significantly different in occupation. Regarding the types of restaurants that the workers preferred for eating out, the most workers preferred Korean restaurant. The types of restaurants that workers preferred significantly related to all the demographic characteristics (p<0.01). In general, participants had eating out with their family. However, younger, single, and low income workers seemed to more eat out with their friends. The most preferred menu was pork dishes. Male rather than female, the married rather than the single, and those who have a professional occupation appeared to like it more. It is necessary to research the major customers' demographic characteristics and their preferences, and then to develop new goods which fit to the customers before entering the restaurant business. It may be concluded that it should be important to develop nutritious, safe, and delicious foods.
Keywords
worker; eating-out; frequency of eating out; motives for eating out; most preferred menu;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kwon, SH. The Relationship between general characteristics and eating-out behaviors of industrial workers. J. East Asian Soc. Dietary Life. 13:501-513. 2003
2 Statistical year book in Korea. The National Statistical Office. 49: 167 2003
3 Kim, SM and Lee, YS. The effect of socioeconomic status on eating-out behavior of married females in Youngnam Area. J. Asian Soc. Dietary Life. 14: 103-112. 2004
4 박병렬, 임봉영. 외식사업주방관리론, pp.24-25. 대왕사. 1995
5 Roh, JM and Yoo, YS. A Study on the state of eating out and food preference of college students in Seoul (II). J. Korean Home Economics Assoc. 27:52 1989
6 Lee, IS and Choi, BS. A study on dining-out behaviors of community for marketing strategy of local foodservice industry. Korean J. Community Nutr. 9: 214-224. 2004
7 이영미. 지역, 연령, 성별에 따른 한국인의 섭식 태도 및 기호도에 관한 실태조사, 연세대학원 석사학위문. 1981
8 Mo, SM.한국외식문화 발달과정. J. Korean Soc. Dietary Culture 9:181 1994
9 Mo, SM, Jeon, MJ, Baek, SK and Lee, SK. A secondary survey of fast food dining out behaviours focused on Y ouido apartment compound in Seoul. J. Korean Soc. Dietary Culture. 4:83-94. 1989
10 Kim, HS and Chung, CE. A study on the eating out behavior of university students in Seoul. J. Korean Soc. Dietary Culture 16:147-157. 2001
11 Yu, CH. A review on the changes of lifestyle and the related nutritional problems in Korea. Korean J. Nutr. 35:137-146. 2002
12 NamKung, S. A study on the eating out behavior of presidents in the Seoul Area. J. East Asian Soc Dietary Life 5:75-86. 1995
13 URL address: http://www.donga.com/fbin/output?sfrm =2&n=200409030028
14 Mo, SM. 외식산업의 발달이 국민영양 및 식생활에 미치는 영향. Korean J. Nutr. 19:120-128. 1986
15 Mo, SM, Kim, CI, Lee, SY, Yoon, EY, Lee, KS and Choi, KS. A study dining out behaviors of fast foodsfocused on Youido apartment compound in Seoul. J. Korean Soc. Dietary Culture 1:295-309. 1986
16 Park, GS and Shin, YJ. A study of dining out behaviours of businessmen in urban regions. Korean J. Soc. Food Sci. 12:13-19. 1996
17 Jeong, EJ and Kim, JS. A study on dining-out behaviors of college students in Chejudo. J. Korean Home Economics Assoc. 39:21-36. 2001
18 Lyu, ES and Kwak, TK. Consumer opinions on fast foods and food service - II. Noodle chain restautants-, J. Korean Soc. Dietary Culture. 4:237-243. 1989
19 원융희. 외식산업의 과제와 전략에 관한 연구. 용인대학교 논문집. 15:333-354. 1998
20 Kim, SY and Kim, JY. Restaurant food choice and preferences of salaried employeees in Jinju classified by age and gender. Korean J. Nutr. 35:996-1006. 2002
21 Kim, TH. 국내외 위탁급식산업의 현황과 전망. 국민영양. 226:16-26. 2001
22 Kim, HY, Cho, SY and Ryu, SH. A study on the customers' expectation & satisfaction for food and service quality in restaurants. J. Korean Soc. Dietary Culture 16:330-340. 2001
23 Woo, KJ, Yang, HS and Rho, JO. A study on the eating out behavior and Its factors in restaurant selection of university students. J. East Asian Soc. Dietary Life. 15:235-245. 2005
24 Lim, BY. A study of consumer's eating-out pattern in Korea. J. Soc. Food Cookery CI. 2:209-235. 1996