• Culinary science and hospitality research
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• v.16 no.2
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• pp.31-48
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• 2010

The purpose of this study was to examine the influence of food service web site users' functional recognition extent on switching behaviors. For this, a survey of web site users was carried out. As for analytic methods, frequency analysis was used to examine respondents' demographic features. In addition, simple regression analysis and multiple regression analysis were carried out used to look into the influence of functional recognition of food providers' web sites on switching behaviors. Study findings are as follows: all the functional variables such as entertainment, advertisement & public relations, communication and purchase decision-making function have significant influence on users' switching behaviors. When users' recognition extent of food providers' online web sites is high, their switching behavior is also high. In particular, the following clause have the greatest influence upon users' switching behaviors pattern. In the function of entertainment, (1) it is easy to search on web site; in the advertisement function, (2) the image of restaurant can easily be recognize; In the communication function, (3) the image of new products can be seen with ease; and in the purchase decision-making function, (4) web sites are easily accessible.

• The Journal of the Korea Contents Association
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• v.16 no.10
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• pp.130-139
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• 2016

This study is intended to investigate what impact consumption value and subjective norm by consumers with regard to the social commerce for the foodservice to affect on the behavior of consumers. The result were as follows: first consumption value and subjective norm has positive effect on perceived usefulness, except for monetary value. Second, consumption value have positive effect on perceived ease of use, except for emotional value and subjective norm. Third, perceived ease of use has positive effects on usefulness. The last, perceived ease of use and usefulness has positive effects on reuse intention. It is to be hoped that this study provides foodservice social commerce service practitioners with guideline for establishing methodical strategies.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.124-130
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• 2007

The purposes of this study were (1) to analyze price sensitivity, (2) to define the range of acceptable prices for each foreign segment, and (3) to provide a price model for Korean traditional restaurants. From October to November, 2006, a total of 781 foreigners responded to individual surveys. Statistical analyses on the survey data were performed using descriptive statistics and Price Sensitivity Measurement (PSM). Major findings from the study are as follows: First, the ranges of the acceptable prices were $98$\sim$$130 for fine dining/gourmet restaurants, $70$\sim$$90 for theme/ambience restaurants, $40$\sim$$60 for popular/family restaurants, and $18$\sim$$30 for convenience/fast food restaurants. Second, the convenience/fast food restaurants showed the highest price sensitivity. Third, a low stress level and wide range of the acceptable price were observed for the fine dining/gourmet restaurants, suggesting that the price sensitivity of the fine dining/gourmet restaurants was quite low. Finally, the price sensitivity indicated by the Japanese was higher than by the other groups. In consequence, the research findings suggest that the managers of the Korean traditional restaurants should strategically plan prices by understanding different customers' price sensitivity within and between customer segments. Through additional research, marketers can compare perceptions of specific brands, the competition, and variations within a product line.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.128-137
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• 2010

Due to the increasing income of married working couples, people have become accustomed to dining out and spending more money when doing so. As a result, various restaurants are operating and new concept restaurants are emerging to meet the needs of customers. The purpose of dining-out depends upon who the companion is and the choice of restaurant and spending seems to be affected by the purpose. In addition, characteristics of consumers influence their dining-out behaviors. This study explored the relationship the between characteristics of consumers and their reasons for eating-out purpose, choice of restaurant, spending habits and preferred restaurant type.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.51-56
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• 2006

This research suggests critical and specific decisive variables that affect general service quality of the products in family restaurants, considering features of services in which consumption and production happens simultaneous by collecting the raw data through point of sales. It also analyses the factors and helps to offer them practical strategies by providing managers of the restaurants and marketers with empirical viewpoints based on the research. Generally, family restaurants need their own physical environment and are required to encourage customers to revisit themselves by maintaining pleasant environment as well as, considering space for customers and for employees' working routes and effective maintenance of the facilities. The result of the study also tells that even if the unimportant factors did not affect much on the restaurants, management over these factors can be a differentiated strategy for competitive advantage over the other businesses.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.73-82
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• 2023

Since delivery food has become a new dietary culture, this study examines consumer awareness through big data analysis. We present the direction of delivery food for healthy eating culture and identify the current state of consumer awareness. Resources for big data analysis were mainly articles written by consumers on various websites; the collection period was divided into before and after COVID-19. Results of the big data analysis revealed that before COVID-19, delivery food was recognized as a limited product as a meal concept, but after COVID-19, it was recognized as a new shopping list and a new product for home parties. This study concludes by suggesting a new direction for healthy eating culture.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.254-270
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• 2009

As consumers are becoming more conscious about food safety and high quality standards, they are getting more interested in influencing the food policy-making process. Triggered by FTA (Free Trade Agreement) ratification between the Republic of Korea and the U.S. in 2008, a sharp conflict was created in importing U.S. beef between the government of Republic of Korea and its people. Food selection is known as a complex mental process of consumers, which incorporates social and cultural values, personal tastes, and other psychological factors. This study utilized the concept of antinomy which was signified by Immanuel Kant in his thesis. The concept of antinomy indicates a contradiction between conclusions which seem equally logical, reasonable or necessary. This study is designed to investigate the changes in the amount of beef consumption among Korean consumers after the Republic of Korea resumed U.S. beef imports and the impact of a consumer's trust in the U.S. on his/her antinomic acceptance. Also, it examined the effects of antinomic acceptance and whether a consumer is a potential restaurateur or a general consumer on the changes in the amount of beef consumption.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.126-132
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• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.