• Korean Journal of Culture and Social Issue
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• v.24 no.4
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• pp.657-689
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• 2018

The purpose of this study is to develop a substantive theory on 'eating alone'(honbob)and the process of maintaining the lifestyle of eating alone for the need of a non-judgmental understanding on the new 'honbob' lifestyle. Data were collected through in-depth interviews with 10 male and female workers in Seoul and Gyeonggi-do, who voluntarily eat alone over 70% of their meals per week with the minimum duration of 5 years. Data analysis was performed using grounded theory proposed by Strauss & Corbin (1998) in the qualitative research method. As a result, a paradigm model on the process of maintaining 'honbob' was derived. Based on categorical analysis, the causal condition was 'not trying to tune' and the central phenomenon was 'following the desire to set efficiency as the top priority. Contextual conditions were 'the atmosphere of fierce competition', 'weakening of organizational culture', 'diffusion of individualistic culture'. The intervening conditions were 'personal trait and emotional experience', 'job characteristics of less organization culture'. The action/interaction strategies were 'accepting internal conflicts', 'acting in autonomy', 'finding relationship through media', and 'distancing from superficial relationship'. The consequences were 'enjoying time for self-exploration', 'valuing self-care', 'becoming a epicurean conventionalist', and 'becoming aware of the need for balance'. The core category has been shown as 'self-oriented in accordance to priority of efficiency and being able to appreciate the importance of social group'. The Such phenomenon passes through four different stages - first, the stage of weighing time efficiency while beginning hon-bob; second, the stage of conflict when one feels nervous and not free from others' view; third, the stage of adjustment to justify his/her 'hon-bob'; and the final stage of balance to perceive the importance of social group while going on 'honbob'. The study had the aim of increasing the understanding and acceptance of the new 'honbob' lifestyle through an in-depth exploration of office worker's 'honbob' experience and the process of maintaining 'honbob' so the society can better accept it and, further, to embrace co-existence of various cultures.

• Journal of Korea Entertainment Industry Association
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• v.13 no.5
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• pp.15-24
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• 2019

The purpose of the study is to present implications for the management performance and improvement of enterprises through the study of the simplicity of meals, individual values, inhuman relationships, attitude formation, awareness and solitary eating behaviors. The research method was investigated by the judgment sampling method. The collected effective samples were validated using a confirmed factorial analysis to ensure the validity of the discriminatory validity and the internal validity of the convergent validity. First of all, the company should provide information to the people who eat alone to A recognize the simplicity of their meals. Second, we should ensure that the individual values of the Honbab people can be formed through various promotional strategies that can lead to the formation of attitudes. Third, companies should pursue diverse event strategies that can lead to the formation of attitudes of the people of the Honbab family. Fourth, event development such as the provision of a very special service for customers only will have to be conducted when visiting the stores of the Honbap people. Finally, companies should focus on promoting the convenience, convenience, and time-consuming advantages of eating alone through a variety of marketing, and strive to increase their customers.

• Journal of the Korea Convergence Society
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• v.11 no.3
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• pp.101-107
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• 2020

This convergence study investigated the differences in obesity, depression, and quality of life of unmarried adults who ate alone. Secondary data from the 7^th National Health-Nutrition Survey in Korea was analyzed using the SPSS 24.0 program. We utilized data from 344 unmarried adults who received three meals per day. Our results showed that the rate of eating-alone was higher in the group with participants who were over 30-year-old, belonged to single-person households, and had low incomes. The group which ate alone had high depression scores and low quality of life scores. When developing a health promotion program, it is necessary to manage depression and quality of life of persons who eat alone and belong to single-person households.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.534-546
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• 2020

The purpose of this study was to investigate the preference, use motivation about TV food program, and look into the relationship between these variables and tendency of eating alone, interest for food and empathy. The results of this study showed that five factors of motivation were extracted: ASMR pleasure, visual pleasure, emotional vicarious gratification, information seeking and time-spending. The interest for food effects all of five motivation. Tendency of eating alone had no effect on use motivation. The higher the motivation for visual pleasure, the more preference for mukbang entertainment show, TV food drama, internet mukbang. The higher the motivation for ASMR pleasure, the more preference for TV food drama and internet mukbang. As for high tendency of eating alone, preference for cookbang show and TV food drama was high. People with low empathy showed the preference for TV food drama.

• Journal of Nutrition and Health
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• v.56 no.5
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• pp.573-588
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• 2023

Purpose: This study aimed to examine social networking service (SNS) use and recommended information utilization (SURU) according to the food-related lifestyles (FRLs) of consumers and analyze how the interaction between the FRL and SURU affects the practice of eating alone and visiting restaurants. Methods: Data on 4,624 adults in their 20s to 50s were collected from the 2021 Consumer Behavior Survey for Food. Statistical methods included factor analysis, K-means cluster analysis, the complex samples general linear model, the complex samples Rao-Scott χ² test, and the general linear model. Results: The following three factors were extracted from the FRL data: Convenience pursuit, rational consumption pursuit, and gastronomy pursuit, and the subjects were classified into three groups, namely the rational consumption, convenient gastronomy, and smart gourmet groups. An examination of the difference in SURU according to the FRL showed that the smart gourmet group had the highest score. The result of analyzing the effects of the FRL and SURU on eating alone revealed that both the main effect and the interaction effect were significant (p < 0.01, p < 0.001). The higher the SURU, the higher the frequency of eating alone in the convenience pursuit, and gastronomy pursuit groups. The main and interaction effects of the FRL and SURU on the frequency of eating out were also significant (p < 0.01, p < 0.001). In all the FRL groups, the higher the SURU level, the higher the frequency of visiting restaurants. Specifically, the two groups with convenience and gastronomic tendencies showed a steeper increase. Conclusion: This study provides important basic data for research on consumer behavior related to food SNS, market segmentation of restaurant consumers, and development of marketing strategies using SNS in the future.

• Proceedings of the Korea Technology Innovation Society Conference
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• 2017.05a
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• pp.645-645
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• 2017

이른바 제4차 산업혁명시대에 즈음하여 산업 기술간 융합과 함께 IOT, AI등 첨단 하이테크 제품, 서비스의 수요가 더욱 증가되는 추세이다. 현재의 스마트세대는 1인 가구가 증가 추세이며 나 홀로족인 혼술, 혼밥 등 솔로 마케팅 연구가 많이 진행 되어 지고 있다. 본 연구는 이에 발맞추어 스마트세대를 대상으로 이성적, 감성적 커뮤니케이션과 구매자의 개인적 특성을 중심으로 AI기반 음성인식 서비스의 구매의도 영향을 알아보고자 한다.

• Journal of Korean Home Economics Education Association
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• v.31 no.2
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• pp.67-77
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• 2019

The purpose of this study was to identify significant differences in dietary guidelines, emotional intelligence, resilience and violence according to the frequency of family meals for middle school students in Daegu. To achieve the purpose of this study, 241 data collected through self-administered questionnaires were analyzed. The collected data were analyzed using the SPSS (v25.0) program for frequency, percentage, standard deviation, reliability, one-way ANOVA and Duncan comparison. The results of this study were as follows. There was a significant difference in the level of the dietary guidelines practice, emotional intelligence and resilience according to the frequency of family meals of middle school students. Implications and suggestions based on the results of this study were as follows. First, family meal frequency is significantly related to middle school students' dietary guidelines practice, emotional intelligence, and resilience (p<0.05). Accordingly, personal efforts and social and institutional arrangements are required to increase the family meal frequency. Second, some of the core competences required in the 2015 revised curriculum were consistent with sub-areas of emotional intelligence and resilience, which can be predicted by the results that family meal experience of middle school students is also related to the development of core competences. In conclusion, increasing family meal frequency is important considering the trend of education, and is required for personality education.

• Journal of Family Relations
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• v.22 no.4
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• pp.135-156
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• 2018

Objectives: This study aim to determine adolescent meal time, which provides the important context of parent-child sharing time. We divided mealtime into family meal and alone meal, and analyzed the time/space context of each meal time as well as the social determinations. Method: We employed adolescents age 10-18 who live with married patents and attends school at the present (n=5,128) from the original data of Korean Time Use Survey. Results: More adolescent were engaged in family meal rather than eating alone in daily bases. However, the trend show difference by day of week and academic grade; family meal are more prevalent in weekends rather than weekdays. As adolescent reaches high school age, the proportion of eating alone beats the proportion of family meal time. Most of the meal occur at home. Having meal outside was relatively scares, especially on weekdays. Tobit and logistic analysis reveal that, on weekday meal, less school hours, more time spent at the private academy, having family leisure event, and long mother's housework hours were positively associated with family meal time. In weekend model, father's education gradient was associated with family meal time, showing higher the father's education level, there were higher chance of having weekend family meal. As for the eating alone, relevant factors were similar with family meal but the directions were the opposite; having family leisure were negatively associated with alone meal, both weekdays and weekend. Long academy hours, meal preparing and leisure alone were positively associated eating alone. Overall, weekday meal time was strongly linked with adolescent daily schedules and time use, while for weekends meal, in both family meal and alone meal, the influence of parent factors were discovered. Conclusion: The results indicates that alone meal and the family meal are not exclusively related but seem to be complementary. Families tend to enjoy family meal yet, there are some necessary situation that adolescent need to be on their own. Increase in ready-made food industries, growing independence of children by age seem partly allow adolescent children to eat alone. Careful attentions may require for monitoring weekends meal situation and the family factor of adolescent in future studies.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• Proceedings of the Korean Society of Computer Information Conference
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• 2018.07a
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• pp.153-154
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• 2018

본 논문에서는 GPS 기능을 활용하여 고독한 현대인들을 위한 함께 식사할 수 있는 모임 어플리케이션을 설계하고 구현한다. 이 어플리케이션 사용은 크게 식사 모임의 주최자가 단체 그룹 방을 개설하고, 위치에 따라 함께 식사할 일반 사용자가 해당 그룹 방에 접속하는 방식이다. 그룹 방 입장 후 참여한 사용자는 주최자가 회원가입 시 입력한 카카오톡 SNS ID를 참고하여 식사를 원할 경우 주최자에게 메신저를 발송한다. 또한 그룹 방내에 참여한 사용자들은 GPS 기능을 활용해 수집된 사용자 위치 정보를 바탕으로 사용자 서로간의 위치 정보를 확인할 수 있다. 또한, 모임이 진행되는 날의 날씨 정보 제공을 위하여 날씨 API 기능도 함께 활용하여 정보를 제공한다. 이 어플리케이션의 구현으로 최근 1인 가구의 증가로 혼자 식사를 해결하는 혼밥족과 식사 상대가 없어 혼자 식사를 해결하는 현대인들의 외로운 식사 고민을 해결하고자 한다.