• Culinary science and hospitality research
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• v.19 no.1
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• pp.121-138
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• 2013

The purpose of this study was to examine the structural relationships among the motives on Social Networking Service(SNS) of restaurants customers, attitude toward SNS, and intention to use. Using a quota sampling method, data were collected from 273 residents of the whole country who were in their 10~50s. The PASW Statistics 18.0 and AMOS 17.0 statistical package were used for the analysis. The hypothesized relationships of the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=287.558(df=155) p<.000, CMIN/df=1.855 GFI=0.905 NFI=0.887, IFI=0.944, TLI=0.931, CFI=0.943, RMSEA=0.056, RMR=0.025. The results showed that recreational motive(${\beta}$=0.238) and functional motive(${\beta}$=0.467) had a positive effect on the attitude toward SNS. Attitude had a positive effect on the intention of using SNS. The results enable the marketers of restaurants to develop SNS marketing strategies that motivate customers.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.112-127
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• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.258-267
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• 2021

This study attempted an empirical analysis study on the Meal Kit Product, whose interest and demand continued to increase according to the eating out trend in the Untact era. In addition, this study attempted to investigate the relationship between the factors of Home Meal Replacement Meal Kit Product Selection Attributes, Consumers Satisfaction, and Other Recommendation Intention. Convenience sampling was used for consumers with experience in using Meal Kit Products released by food service companies and start-up companies. The investigation period was conducted for about one month from July 01, 2020, and the final 285 copies were used for analysis. The SPSS 21.0 statistical package program was used to verify the hypothesis. As a result of the analysis, the price (β=.241), convenience (β=.317), and diversity (β=.191) of Hypothesis 1 had a significant effect on Consumers Satisfaction. Price (β=.482), convenience (β=.133), and diversity (β=.342) were found to have a significant effect on the intention to recommend others. It was analyzed that Hypothesis 3's Consumers Satisfaction (β=.443) had a significant effect on Other Recommendation Intention. Finally, through this study, we expect to be provided as basic research data related to Meal Kit Product. It is intended to be presented as a theoretical basis for the use of marketing and direction for the development of milk kit products for catering companies and restaurants.

• Monthly Duck's Village
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• s.99
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• pp.88-91
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• 2011

대한급식신문은 단체급식 산업과 문화의 발전을 선도하는 국내 대표 단체급식 전문신문이다. 급식이란 '외식 산업'을 비롯해 상업성 비상업성 급식 모두를 포함하는 정의로 우리 오리산업과 긴밀하지 않을 수 없다. 그리고 우리와 같은 급식 산업 내의 소비자와 공급자, 그리고 관계 기관들은 국내 급식 외식산업의 조명을 대한급식신문을 통해 공유하고 있다. 국내 급식산업은 2006년 대형위탁급식업체의 학교급식 식중독사고 이후 많은 변화를 겪었다. 이로 인해 우리나라 모든 학교가 직영급식체제로 변환하게 되었지만, 국내 급식환경이 너무 열악하여 관련 종사자들에게 정보를 전달해 줄 수 있는 방법이 전혀 없었던 실정이었다. 이에 지금의 최석철 발행인은 대한급식신문을 창간하고 국내 급식 외식산업을 수준 높은 산업의 이미지를 각인시키는데 이바지 해오고 있다. 또한 '우수급식 외식산업전, 설맞이 명절 선물상품전, 한가위 명절선물상품전' 등 연간 3회의 전시회를 주관, 국내 급식 외식산업의 새로운 판로개척의 기회를 제공하고 있다. 현재 매쎄이앤디 대표이사와 대한급식신문사의 대표이사로 활발한 활동을 펼치고 있는 최석철 발행인을 본지에서 만나봤다.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2003.04a
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• pp.7-17
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• 2003

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.317-335
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• 2004

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.109-117
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• 2005

• 한국벤처창업학회:학술대회논문집
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• 2007.04a
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• pp.435-468
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• 2007

• Journal of the Korea Fashion and Costume Design Association
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• v.8 no.1
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• pp.145-154
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• 2006

본 연구는 미국 쇼핑몰 내에서의 소비자행동에 관한 것으로, 인구통계학적 변수와 소핑가치 및 쇼핑의도와의 관계를 모델검증을 통하여 밝혔다. 우선 쇼핑가치와 쇼핑의도 하위차원의 구조를 살펴보면, 소비자가 인지한 쇼핑가치를 쾌락적 쇼핑가치와 실용적 쇼핑 가치로 구분하였다. 또한 기존연구와는 달리 쇼핑의도 변수에 있어서는 다차원적인 구조의 접근을 시도하여 쇼핑의도의 차원을 경제적, 외식, 기분전환, 서비스 이용 의도로 분류한 모델을 제시하였다. 인구통계학적 변수는 소비자가 인지한 쇼핑가치에 영향을 미치고 쇼핑가치는 소비자의 쇼핑의도에 영향을 미치는 인과적인 모델을 검증해본 결과를 살펴보면, 다음과 같다. 제시된 쇼핑가치 및 쇼핑의도의 차원은 통계적으로 유의하였으며, 인종 및 성별의 인구통계학적 변수는 쇼핑가치에 영향을 미치고 쇼핑가치는 쇼핑의도에 영향을 미치는 모델의 구조 또한 유의한 것으로 나타났다. 실용적 쇼핑 가치의 인지에 있어서 백인과 흑인간의 차이는 없었으나, 쾌락적 쇼핑 가치에서는 차이를 보여 흑인이 백인보다 쾌락적 쇼핑가치를 더욱 느낀 것으로 나타났다. 성별의 차이에서는 쾌락적 쇼핑가치뿐 아니라 실용적 쇼핑가치에서도 여성이 남성보다 더 큰 반응을 보였다. 또한 쾌락적 및 실용적 쇼핑가치 모두 쇼핑의도의 전체 차원들과 정적인 관계가 있는 결과를 보여, 실용적 쾌락적 쇼핑가치를 더욱 인지하면 할수록 경제적, 외식, 기분전환, 서비스 이용의 쇼핑의도 모두 높은 것으로 나타났다.

• The Journal of the Korea Contents Association
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• v.18 no.2
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• pp.396-404
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• 2018

The purpose of this study is to do the subjective research on how the designation of reasonable price restaurants has an influence on customers' visits to those places and to find out how much the government support policy affects the customers. For these, researchers chose and conducted Q methodology known as Q sort for the analysis of the subjective views of customers to visit the restaurants with a designated resonable price. The analysis work will be conducted in the way that the respondents sort the statement cards. In this process, P samples will be chosen among the statements written by Q target population. Q-sort produced among classified samples is going to be analyzed through Q factor analysis using PC QUANL program. The results can be summarized as follows. customers divide into 4 types. Firstly, type 1 (N=5) is the people who pursue the quantity on value for money. Secondly, type 2 customers (N=2) prefer foods with good taste on value for money. Thirdly, type 3 ones (N=2) put a great value on cleanliness. Finally, type 4 ones (N=1) pursue foods with certification mark. The result shows that each has the unique features, respectively. Each subjective opinion derived from the research looks forward to becoming the foundation for further and various study and being applied to restaurants support policy that the government leads to.