• Journal of Korea Society of Industrial Information Systems
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• v.25 no.3
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• pp.61-82
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• 2020

This study was conducted to investigate the transformation of shopping behavior from showrooming to webrooming under multi-channel environment. By applying the push-pull-pooring (PPM) theory, we conceptualized the lack of utilitarian shopping value of showrooming as a push effect, the experiential shopping value of webrooming as a pull effect and the showrooming lock-in as mooring effect. Using structural equation model based on 276 sample data, we identified that the utilitarian shopping value of showrooming and the experiential shopping value of webrooming have a positive effect on the intention of webrooming, and that the showrooming mooring had a negative effect on the intention of webrooming.

• The Journal of the Korea Contents Association
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• v.8 no.2
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• pp.116-124
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• 2008

The foods served in festivals only affect attractiveness on visitors in itself. Because residents, tourists and vendor flow into the site in opening periods. In this case, there are always the possibility to happen to accident in site unprecedently. Therefore, The purpose of the study is to examine how visitors perceive the foods vendors served in festivals and how the factors influence among the casual relationship to applying the planned behavior theory. The Results is following up. Behavior Intention is affected the variables of belief, subjective norm and perceived behavior control. Final varialbe Food buying is affected the variable of behavior intention positive, but perceived behavior contro is not significant(p<0.05). Festivals make for the depar from the life, the attractiveness of the food happen to buy it stronger than the control ability of visitors. The health control for the food is needed systemically on the focus of the risk management

• International Commerce and Information Review
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• v.14 no.4
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• pp.109-130
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• 2012

In recent years, the volume of global fair trade has been increased rapidly. As the quality of life improves, consumers are increasingly concerned about fairness and environment and show positive attitudes toward ethical products. Fair trade is a social movement that aims to set fair prices for products, alleviate poverty, and assist producers marginalized by the traditional economic model. The study attempt to investigate empirically fair trade products purchase intention, so consumers attitude toward fair trade product purchase, normative belief, fairness restoration expectation, ethical responsibility are defined and their impacts on the purchase intention were analyzed. The statistical method used to test the hypotheses was multi-regression using SPSS 18 for window. The results of this study are follows. Purchase attitudes toward fair trade products and ethical responsibility had a significant effect on the purchase intention. The Effectiveness of the ethical responsibility had greater than that of the purchase attitudes. The result of the empirical study provides important implications for the fair trade related organizations and businesses.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.189-204
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• 2014

This study is aimed to identify the relationship between Korean restaurant selection attributes and behavioral intention regarding foodservice consumption tendency. In order to achieve the purpose of research, frequency analysis, factor and reliability analysis, correlation analysis, cluster analysis, chi-square test, variance analysis, and multiple regression analysis were conducted using SPSS 18.0. As a result of variance analysis, accessibility did not appear to have a significant difference in all clusters, food quality appeared to have a significant result (F=5.587, $p{\leq}.001$), employees' service appeared to have a significant difference (F=5.186, p<.01), and price discounts also showed a significant difference (F=4.921, p<.01). Therefore, the first hypothesis that the foodservice consumption tendency has a difference in the Korean restaurants selection attributes was partially selected. In order to verify the hypothesis that the Korean restaurants selection attributes affect behavioral intention, the sub-factors of the Korean restaurant selection attributes (accessibility of restaurants, food quality, employees' service, price discounts) were set as independent variables, and the behavioral intention of foodservice consumers was set as a dependent variable. As a result, the accessibility of restaurants (${\beta}=.092$) and price discounts (${\beta}=.299$) have a non-significant effect on behavioral intention. However, a significant result was shown in food quality (${\beta}=.379$, p<.001) and employees' service (${\beta}=.251$, p<.001). Thus, the hypothesis that the Korean restaurant selection attributes have a positive effect on behavioral intention was partially selected. Based on the results, foodservice managers need to build up strategic management to improve food quality with better ingredients, sanitation, adequate quantity, and consistent taste of food. In addition, they should provide better service with well-trained employees.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.1-12
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• 2014

This study was conducted by empirically analyzing the relation between effects of positive emotional response of female customers, who have at some point consumed food at Korean restaurants in Busan, and behavioral intention according to their food service consumption propensity. In order to achieve the objective of the study, the questionnaire survey was performed from March $10^{th}$ to $25^{th}$, and frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and SEM (structure equation model) were conducted by using SPSS 18.0 and AMOS for 248 questionnaires. As a result of an exploratory factor analysis, five factors were confirmed. In a confirmatory factor analysis, the average variance extracted (AVE) and composite reliability (CR) were confirmed as .508 to .665 and .905 to .946 respectively, which proved the convergent validity. In a hypothesis test, Hypothesis 1 was determined that the food service consumption propensity positively effects on emotional response. The results were as follows: the taste driven (${\beta}$=.325, t=3.907, p<.001), the health driven (${\beta}$=.190, t=2.688, p<.001), and the atmosphere driven (${\beta}$=.188, t=2.515, p<.001). Therefore, Hypothesis 1 was selected. Hypothesis 1 has determined that positive emotional response beneficially affects behavioral intention. As a result of an analysis, the standardized path coefficient was (${\beta}$=.496, t=6.388, p<.001), so Hypothesis 1 was selected. This result suggests that the taste driven factor has the biggest influence on emotional response in the food service consumption propensity for female customers, and food service business operators should strive to make a good restaurant atmosphere for customers to get positive emotional response (pleasure, comfort, satisfaction, and joy).

• Journal of Distribution Science
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• v.10 no.2
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• pp.53-62
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• 2012

Well-being is a reflection of current sociocultural trends that focus on the quality of life based on economic growth. Furthermore, organic food is believed to help people maintain good health and therefore leads to increased consumption of organic foods. Therefore, consumer interest in organic food is increasing, causing its market to grow, and this trend will be maintained in the future. The abuse of agricultural pesticides, gene manipulation, and bovine spongiform encephalopathy has caused consumers to worry about food safety. The well-being trend has also contributed to consumers' growing interest inorganic food and organic agricultural products. A consumer's choice offood is a complex processes affected by various factors. In particular, organic food is considered an individualistic merit good, considering the consumers' preferences related to certification policies. Therefore, various factors such as personal characteristics and sense of value could affect consumers' decisions. This research focused on an analysis of the factors influencing consumers' purchasing intention for organic food on the basis of an increase in organic food consumption. The research method was based on the theory of planned behavior (TPB). Factors such as consumer characteristics regarding food consumption, purchasing frequency, and other factors affecting purchasing intention were presented. The hypothesis was set using advanced research and stated that it is easier to forecast purchasing intentions by combining the theory of planned behavior and personal characteristics of consumer. The results show that two dimensions, attitude and perceived behavioral control, have statistically significant influence on the purchasing intention. It can be said that a positive attitude toward organic foods in particular increases the possibility of purchasing intention. In addition, consumers who consume more organic food products are more likely to have positive attitudes, and, in the past, purchasing frequency has positively influenced purchasing intention of organic foods. Consumers' negative feelings about the non-purchase of organic foods also showed a negative influence on purchasing intentions. In other words, even though consumers feel uncomfortable when not consuming organic food products, they do not try to purchase such products because of this feeling of discomfort. Furthermore, the subjective norm and the behavioral control of food-related involvement do not have a statistically significant influence on the purchasing intention or attitudes. This research verified the influence of factors related to purchasing intention. This study has several limitations: (1) even though consumers' responses can change based on the type of food, the types of food were not classified in this study; (2) future studies are necessary to analyze the attitudes of consumers on the basis of their purchasing experiences with organic foods.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.336-345
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• 2012

Under the influence of information technology, there has been a significant change in the consumers' attitude and behavior toward the cultural products. Especially, the social network service (SNS) is predicted to effectively facilitate the growing interaction among potential consumers, which may lead to consumption of the cultural products. The goal of this study is thus two-fold: (a) to investigate the characteristic features of the digital environments based on SNS, and (b) to examine how these factors result in the purchase of the cultural contents. The survey data identified the digital environments as Informational interaction, Information connectivity, and Informational trust in the SNS environment. Subsequently, the structural equation methods confirmed that these factors facilitate consumers' participation in the information network and promote consumers' emotional attachment to the cultural contents, which eventually lead to the positive attitude toward the purchase of the cultural contents.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.4
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• pp.584-598
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• 2018

This study classified respondents by consumption value and analyzed differences in the purchase behavior of men's suits among consumption value groups. Frequency analysis, factor analysis, cluster analysis, and analysis of variance were conducted in order to analyze research problems. Factor analysis results showed that male consumption values included safety-oriented value, individuality-oriented value, others-oriented value, pleasure-oriented value, aesthetic-oriented value, low price-oriented value, community-oriented value, utility-oriented value, innovation-oriented value, and self-expression oriented value. The study divided respondents into personal satisfaction pursuit group, beauty & functionality pursuit group, individuality pursuit group, and others-oriented & low cost preference group according to consumption value. There were significant differences in selection criteria for men's suit (product image, physical properties of product, and brand name), selection reasons of brand (fashion & ostentation, individuality, and refinement), store attributes (store environment/salesperson service, reputation/additional service, and product assortment/shopping convenience).

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.2
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• pp.159-173
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• 2013

This research investigates the mechanism of ethical fashion consumption by examining the effects of benefit and risk perception on ethical fashion consumption attitudes and behavioral intention. To test the hypotheses, 300 female consumers between the ages of 20 and 49 were invited as study participants. The reliability and the validity of multi-item constructs were tested by Confirmatory Factor Analysis. The hypotheses were tested by utilizing Structural Equation Analysis and hierarchical multiple regression analysis. The benefit perception of ethical consumption was composed of three benefit types, which were altruistic benefit, social image benefit, and self-oriented benefit. Benefit perception, except social image benefit, had significant effects on consumer attitudes towards ethical fashion consumption; similarly, benefit perception had significant effects on behavioral intention (except self-oriented benefit) which had an effect on behavioral intention only when it was mediated by attitudes. Further analysis was conducted to understand the reason for the weak relationship between attitudes and behavioral intention. Financial and performance risk perceptions were tested for the moderating roles of attitudes and behavioral intention; subsequently, only financial risk interacted with attitudes and showed that the positive effects of attitudes on behavioral intention were weakened by a high financial risk perception. Performance risk had a main effect on behavioral intention independent of attitudes. Managerial implication and future study directions are also discussed.

• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.378-388
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• 2009

The purpose of this study is to research hotel restaurant's servicescapes using Important-performance analysis. IPA is one of the simple and efficient method that can enhance service quality and customer satisfaction. Using this method for hotel restaurant's servicescapes and adopting social exchange theory to find out difference between person who paying and who does not. The results shows difference in 'Possible Overkill' quadrant, which is only group that does not pay include contents No.2, 8. The relation between servicscapes and behavior intention shows only tangible environment factor has positive effect.