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A Study on the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk  

Lee, Sook-Eun (Division of Foodservice Industry, Uiduk University)
Han, Gyeong-Phil (Division of Foodservice Industry, Uiduk University)
Publication Information
Culinary science and hospitality research / v.22, no.5, 2016 , pp. 313-324 More about this Journal
Abstract
The purpose of this study was to investigate in the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk. The results were as follows : The findings of survey showed that in general characteristics of respondents, the number of males was 194(33.4%) and females 387(66.6%), so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life by ages, the 20s belonged to more 'taste-interest type'(44.7%) and the 30s~50s were more 'health-interest type'(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 61.8%, nutrition 17.6%, price 9.1%. In terms of taste, by ages the 20s were 73.9%, the 30s 65.8%, the 40s 55.8% and the 50s 46.0%(p<0.001). In bakery-using type, franchise bakery was 70.4%, window bakery 16.0%, in the case of franchise bakery by ages, the 20s were 70.2%, the 30s 78.1%, the 40s 72.1% and the 50s 56.0%(p<0.001). In their preference of bakery products, various kinds of sandwich the 20s liked by 37.3%, the 50s by 12.0%(p<0.001). Natural fermented bread accounted for 14.9% in the 20s and 37.0% in the 50s(p<0.001).
Keywords
bakery; bakery purchase attributes; bakery products; bakery-using type; preference of bakery products;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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