• 동아시아식생활학회지
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• 제15권4호
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• 한국식품조리과학회지
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• 제31권6호
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• pp.756-763
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• 2015

As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.

• 한국콘텐츠학회논문지
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• 제6권11호
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• pp.65-73
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• 2006

21세기 새로운 음식의 컨셉으로 건강에 관한 관심증대로 한약재를 이용한 기능성 음식, 약선음식, 한방음식이 대두되고 있다. 본 연구는 약초 및 식품의 효능, 약선음식에 대한 인지도를 파악하여 건강에 가장 관심이 많은 40-50대 고객들을 지속적으로 유인하고 유지하기 위한 가이드 라인을 제시하고자 한다. 한방음식을 영양가가 많고, 성인병 예방과 장수에 도움이 되는 것으로 인지하고 있다. 식품의 효능에서 마늘(암 예방, 노화방지), 미역(피를 맑게하고 혈압하강작용), 은행(천식, 해독작용)에 대해 잘 알고 있고, 약초효능에서 쑥, 인삼, 로얄젤리의 효능을 높게 인지하고 있다. 연구결과를 토대로 한 시사점으로는 첫째, 계절에 따라 약선차를 음료수로 제공한다. 둘째, 밥에 여러가지 곡식, 한약재, 야채를 넣어 매일 섭취가능하게 한다. 예를 들어 마늘과 은행을 넣은 영양 돌솥밥, 고구마 차수수밥이 있다. 셋째, 약초 및 식품 효능의 구체적인 설명을 메뉴판에 넣어서 소비자의 관심과 호기심을 유도한다.

• 대한영양사협회학술지
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• 제23권1호
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• pp.106-119
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• 2017

The purpose of this study was to examine restaurant customers' use of menu labeling and their perception of menu labeling attributes. Further, the study investigated relations of menu labeling use behavior, and perception of menu labeling attributes with behavioral intentions toward menu labeling. Using a self-administered survey conducted for 2 weeks from the 2nd week of October, 2015, data were collected from restaurant customers who were exposed to menu labeling over 3 months at the time of the survey. A total of 426 respondents completed the survey. Respondents were asked about use of menu labeling, usefulness, ease of understanding, accuracy, and demographic information. There was a difference in menu labeling use behavior according to age, whereas respondents aged 50 years or over showed significantly higher use of menu labeling than those in 20s (P<0.001). Perceptions of menu labeling attributes positively affected behavioral intentions towards menu labeling. While all three menu labeling attributes, 'usefulness', 'ease of understanding', and 'accuracy', were positive factors for behavioral intentions towards menu labeling, usefulness was the biggest attribute explaining behavioral intentions (P<0.001). The study findings offer implications that can be applied to academics, the foodservice industry, and government in an attempt to nurture a healthy eating environment through provision of nutritional information at restaurants.

• 동아시아식생활학회지
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• 제22권2호
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• pp.315-321
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• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• 한국식생활문화학회지
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• 제28권6호
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• pp.631-639
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• 2013

The purpose of this study was to analyze the post-purchase behavior of customers who experienced cognitive dissonance after exposure to a franchise foodservice advertisement. The study adopted cognitive dissonance theory to explain the dissonance resulting from the combination of advertisements and actual product that consumers received. In detail, the research hypothesized that cognitive dissonance will affect consumers' post-purchase behavior as well as their efforts to reduce dissonance. Exactly 274 questionnaires were used in the analysis. The results showed that more than 80% of respondents were influenced by advertisements when purchasing menus, and 50% were unsatisfied when the provided menu "was not the same as the advertisement shown". It was found that advertisement type did not significantly affect either group that experienced dissonance. In terms of satisfaction, however, the former group showed greater dissatisfaction when dissonance occurred (p<.001). Finally, there was a significant difference between the two groups regarding post-purchase behavior (p<.05). Customers with dissonance were likely to 'express dissatisfaction directly to the store', 'leave negative reviews', and 'participate in negative word-of-mouth'. Thus, the results revealed that cognitive dissonance could significantly influence customer satisfaction and consequently lead to negative post-purchasing behaviors.

• Journal of Nutrition and Health
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• 제41권4호
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• pp.365-373
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• 2008

This study examined the needs and practice willingness for the health promotion program of restaurant industry among Seoul residents. Using structured self-administered questionnaires, data on subjects' general characteristics, health status, and eating out behavior characteristics, the needs and practice willingness of the health promotion program for restaurant industry were collected from 765 adults above the age of 19. The needs for nutrition labeling such as fat, calorie, sodium, fiber, and the practice willingness for consuming nutrition labeled food were high. Results showed that gender, restaurant's management status, and food quality status were significant indicators for needs for health promotion program. Education duration, food quality status, and the frequency of eating out were significant variables for practice willingness. The results imply that health promotion program for the restaurant industry should be based on the consumer's characteristics. Also, the results imply the necessity of several activities such as social marketing to inform the benefit of participation in the health promotion program for consumers, guidance to maintain the food quality and improve the ambiance of restaurant for suppliers, and the new establishment of research centers to validate the labeled information on meals and analyze the nutrients of the meals for agencies.

• 한국IT서비스학회지
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• 제20권3호
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• pp.103-118
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• 2021

With the advancement of technology, the market size of online bookstores is constantly increasing in Korea. Despite the importance of the quality of services provided by online bookstores as many customers use online bookstores, many existing studies have approached only from a linear perspective that satisfying service quality factors will lead to customer satisfaction. In addition, the service quality of online bookstores has only been addressed in general and universal service situations, such as SERVQUAL and e-SERVQUAL and WebQual, or online situations. This study was conducted to consider the specificity of online bookstores and to establish specific strategies for improving service quality. In this study, we present six higher dimensions of service quality for online bookstores and 25 lower dimensions to measure it, and we confirm strategic direction for service quality elements through IPA analysis. As a result of the analysis, a total of 12 factors were included in the first quadrant, which required maintenance of service quality due to the high importance and satisfaction perceived by customers. Next, the importance of customers is high, but their satisfaction is low, so the second quadrant that should be improved first had a total of two factors. Third, the third quadrant was an area where customers perceived low importance and satisfaction, and a total of nine factors were involved. Finally, the fourth quadrant was an area where the customer was satisfied but perceived low importance, with a total of two factors. The results of this study can be used as basic data for strategic use of online service quality factors.

• 디지털융복합연구
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• 제19권11호
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• pp.145-153
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• 2021

본 연구에서는 기업의 사회적 책임(CSR)의 이론적 배경을 기반으로 CSR의 본질과 관련한 기업의 현황을 알아보고 그 시사점을 제시하고자 한다. 국내 휴대폰 시장에서 점유율이 높은 삼성, LG, Apple 등을 이용하는 소비자를 대상으로 CSR의 구성요소가 기업이미지, 고객만족, 고객시민행동에 어떠한 영향을 미치는지 분석하였다. 설문조사를 시행하여 213부를 구조방정식모형 분석에 사용하였으며. CSR의 구성요인 중에서는 경제적 책임, 법적책임, 윤리적 책임, 자선적 책임과 같은 네 가지 요인이 도출되었다. 결과적으로 경제적 책임, 윤리적 책임, 자선적 책임은 모두 기업이미지에 정(+)의 영향이 검증되었다. 그러나 법적 책임은 기업이미지에 유의하지 않은 것으로 나타났다. 그리고 기업이미지는 고객만족과 고객시민행동에 정(+)의 영향을 미치는 것으로 나타났다. 이와 같은 연구 결과는 기업 차원에서 종업원들의 CSR에 대한 본질적 이해를 돕고 고객이 인지하는 CSR의 수준을 높일 수 있도록 기업의 이해관계자들에 대한 체계적인 CSR 관련 정보공개 및 교육 시스템의 구축을 강구할 필요가 있다는 것을 시사한다.

• 현장농수산연구지
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• 제25권2호
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• pp.30-35
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• 2023

본 연구에서는 E-nose 장비를 이용한 말고기와 소고기의 부위별 향기 특성을 확인하고, GC 분석을 통한 각 시료의 올레산 함량을 비교하여, 영양학적으로 높은 가치가 있으나 소비가 저조한 말고기 소비 시장에 대한 마육 가공식품의 대중화 가능성을 연구하였다. E-nose 분석 결과 말고기와 소고기의 향기의 종류에는 크게 차이가 없었다. 하지만, 부위별로 향기의 피크 최대치의 차이가 있어 향의 진하기에는 차이가 있는 것으로 나타났다. GC 분석 결과, 올레산 함량은 소고기가 높은 경향이었고, 말고기에서도 부위별로 유의한 차이가 있었다(p<0.05). 말의 부위별 차이에 대하여 향후 소와 말의 동일 부위별 지방산 비교 및 각 개체의 부위 간의 지방산 비교 연구가 필요하다. 본 연구 결과에서 소고기와 말고기의 육향은 차이가 없는 것으로 나타나, 비육마 가공식품은 소비자의 인식 변화 및 공급 유통망이 확보되면 제품 대중화가 가능할 것으로 판단된다.