• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.343-355
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• 2021

The purpose of this study was to investigate in the residence and the income choice attributes and usage pattern of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, 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 'health-interest type' was the most popular with 40.0%. In residential areas, people living in large cities received 35.8% of the 'taste-interest type', while people living in small and medium sized cities received 45.4% of the 'health-interest type'(p<0.001), the higher the income, the more interested in your health(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 67.1%, nutrition 13.7%, price 7.8%, in residential areas was a significant difference(p<0.01). In bakery-using type, franchise bakery was 71.1%, window bakery 14.6%, in-store bakery 8.4%.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.336-349
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• 2018

The purpose of this study was to investigate in the gender and age choice attributes and usage pattern of Bakery Product Purchasers for the focus on seoul. The results were as follows : The findings of survey showed that in general characteristics of respondents, Out of the total 654 people, 46.6% of them were male, 53.4% of them were female, 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 'taste-interest type' was the most popular with 35.6%, followed by 'health-interest type' with 35.2% and 'Convenient-interest type' with 16.8%. When purchasing bakery products, consumers had different importance factors such as taste 79.1%, nutrition 10.2%, price 6.6%, Sanitation 5.5%, in gender was a significant difference(p<0.001). In bakery-using type, franchise bakery was 71.1%, window bakery 13.3%, in-store bakery 8.4%, in gender was a significant difference(p<0.001).

• Culinary science and hospitality research
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• v.22 no.5
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• pp.313-324
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• 2016

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).

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.673-681
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• 2011

The purpose of this study was to analyze the difference in bakery choice attributes according to consumers' general characteristics and purchasing behavior. Among 350 questionnaires distributed to bakery consumers, 277 complete questionnaires (79.1%) were analyzed. Bakery choice attributes were classified into five factors: "environment and image", "bakery product features", "location", "employee service", and "price and sales promotion"; the mean scores of these factors' importance levels were 3.59, 3.58, 3.49, 3.36, and 3.00, respectively. Males considered 'employee service' factor significantly more than did females. Further, the importance level of 'employee service' factor was significantly greater as consumer's age increased. The importance levels of 'bakery product features' and 'employee service' factors were considered significantly more by consumers who spent KRW10,000-15,000 than those who spent KRW5,000 or less. 'Price and sales promotion' was considered to be more important by consumers who obtained information from the Internet than from the TV and radio. 'Location' factor was considered to be more significant as purchasing frequency increased. Such differences in importance level of bakery choice attributes according to consumers' gender, age, job, and purchasing behavior should be considered and applied to the development of marketing strategies targeted at consumers.