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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  

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)
Publication Information
Culinary science and hospitality research / v.21, no.4, 2015 , pp. 86-100 More about this Journal
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.
Keywords
food-related lifestyle; attitude to food safety; MSG(mono sodium glutamate);
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Times Cited By KSCI : 4  (Citation Analysis)
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