• Title/Summary/Keyword: Convenience store

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Importance-Performance and Willingness to Purchase Analyses of Home Meal Replacement Using Eco-Friendly Food Ingredients in Undergraduates according to Gender (성별에 따른 대학생들의 친환경 식재료를 활용한 간편 가정식 구매의향 및 중요도-만족도 분석)

  • Jeong, Young-Gil;Lee, In-Seon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.12
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    • pp.1873-1880
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    • 2015
  • The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.

Study about porous of Korean traditional pottery (한국전통옹기의 통기성에 관한연구)

  • Kim, Seok-Ho
    • Journal of Science of Art and Design
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    • v.9
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    • pp.5-24
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    • 2006
  • Human hunted and picked to survive and a vessel was made naturally to store something being hunted and picket, which was a great invention. In modern times, society changed and development of science gave us convenience in making a vessel and various kinds of store instruments which was made of pure natural material, of new stuff, such as plastic and iron. but human became to be inclined to regress into nature because of problems of environment. We can say that the representative trend is well-being, after all this is a symptom to return to life being persued by predecessors before the science civilization was developed. Ancestors have lived with nature, adapted themselves to it. For examples they have built the house which became to be a part of nature and just like it, and studied a method of storing food to eat for four seasons, then displayed a storagehouse and storage containers everywhere of the house. Now Korean has the custody of kimchi in refrigerator at every house, but our forefathers controled a timing to eat food with studying a method of storage to put to use nature. With hot wind of well-being, Korean food is becoming to be globalized, according to this, concern about the wisdom of progenitors is growing more and more. It's an example that the world shows concern seriously about the pottery, which have stored kimchi for a long time fleshly, in globalization of kimchi. This study have three purposes, the first. checking documents about the development history of pottery which is a kind of ceramic, and then the second, through an scientific experiment, with studying characteristic of pottery being built by the wisdom of ancestors, informing the merit of pottery and necessity to the world, and futhermore, the third, working up the development of close environmental vessels putting to use the characteristic of pottery.

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The Consumption Status and Preference for Sprouts and Leafy Vegetables (새싹채소 및 쌈채소의 선호도 및 소비실태)

  • Jun, So-Yun;Kim, Tae-Hun;Hwang, Sung-Heon
    • Food Science and Preservation
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    • v.19 no.5
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    • pp.783-791
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    • 2012
  • The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men ($3.75{\pm}0.96$) than in women ($3.64{\pm}0.84$), whereas the preference for leafy vegetables was higher in women ($4.06{\pm}0.74$) than in men ($3.88{\pm}0.90$). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

A comparative study between Korea and the USA on the development process in retail trade & its changing locations (소매업의 발달과정과 입지 변화에 관한 한.미 비교 연구)

  • Jeon, Kyung-Sook
    • Journal of the Korean association of regional geographers
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    • v.6 no.2
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    • pp.21-40
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    • 2000
  • The retail trades in many countries have changed recently according to the high quality, diversification, and marked individuality of consumer needs. Under the continually competing system of the WTO agreement, corporations based in the USA and the EU try to raise their market share in other countries so it is inevitable for Korean retail enterprises to compete with them. This paper is aimed at contributing to the efficient growth for Korean retail trade from the analysis of the development process in retail trade and its changing locations comparing Korea and the USA. Retailers in the USA have practiced diversified marketing strategies considerably in order to survive in a rapidly changing retailing environment. American retailing, which has the most advanced marketing system in the world, has been of growing concern to marketing strategies in Korea. The following is a brief summary of this study. 1. Speedy and higher quality consumption is needed in accordance with the great increase in the single-family household and the female labor force participation both in Korea and in the USA. Senior citizens have become a new consumer group due to the aging population. In the future the retail trade will switch over to diversified retail formats and internet shopping as countries are transformed into information and communication societies. 2. In Korea, the former retail system characterized by markets and department stores has been greatly changed since the late 1980s with emphasis on high quality and convenience in consumption behaviors, with large domestic enterprises and foreign distribution corporations participating in Korean retailing. In the USA, retailing mergers and takeovers by major retails, bankruptcies, and extra-large shopping centers have emerged since the late 1980s. Recently, the USA retailing formats have been changed from the lower price-oriented discount types to the large scale theme parks. Much emphasis was put on entertainment, resorts, and convention centers. On the other hand, non-store types, such as the internet shopping, the CATV shopping, as well as catalog and mail-order sales are drastically increasing, although the proportion of their sales is low up to now. 3. In Korea, most of the retail facilities are concentrated in Seoul and the Metropolitan Region, and the distribution ratio of facilities came to 52% in 1997. The periodic markets, traditional markets which open on a periodic basis, are located mainly in Chollanam-do and Kyungsangbuk-do. The large-sized discount stores have expanded their locations to the over-crowded apartment complexes in new towns, located in the Metropolitan Region, and the large provincial cities, unlike the suburban locations in the USA. Therefore we needed to give attention to the locational relations in retail facilities between Seoul & the Metropolitan Region and rural settlement areas. In the USA, urban areas grew quickly with the development of the automobile in the 1920s, and the location of stores changed from a dispersed style centering around rural areas to a centralized one in urban areas. There is an accelerated growth for suburban areas, which have grown rapidly since 1950. As the membership warehouse clubs were introduced in the 1970s, the decentralization of location was more intensified. On the other hand, inner cities were revitalized by rearranging existing facilities to cope with suburban areas. And the location-free virtual retailing & TV shopping are also growing every year. 4. In view of the above, the continuous and desirable development devices in Korean retail trade are summarized as follows: First, the countermeasures against economies of scale, increase in retailing sales, and rise of a employment percentage in retailing are in need. Second, a scheme of lowering the proportion of food retail sales, and increasing a ratio of durable goods sales need to be worked out. Third, the original ideas are needed to apply positively information, communication and technology to retailing, to graft the traditional types on modem ones based on the social culture. Fourth, strategies are needed to strengthen the competitiveness of our retail trade through cooperation and chains of smaller retailers, the large enterprises participating in the distribution industry. Fifth, in order to realize the above, the retail industry, the administration, and the academic world should support the retail segment with concern and a practical strategy plan.

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Shelf-life of Prepacked Kimbab and Sandwiches Marketed in Convenience Stores at Refrigerated Condition (편의점에서 판매되는 김밥 및 샌드위치의 냉장조건에서의 유통기한)

  • Koo, Min-Seon;Kim, Yoon-Sook;Shin, Dong-Bin;Oh, Se-Wook;Chun, Hyang-Sook
    • Journal of Food Hygiene and Safety
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    • v.22 no.4
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    • pp.323-331
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    • 2007
  • This study was designed to estimate self-life of Kimbab and sandwiches marketed in convenience store. While the 12 different type of Kimbab (n=6) and sandwiches (n=6) were kept at $10^{\circ}C$ for 72 hours, quality changes including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial property was monitored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration was slightly increased during storage periods in all samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwiches were increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintained over 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2 sandwiches. Shelf-life of each item was calculated from regression equation between reference limit from effective quality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of general Kimbab were $15{\sim}33$ hours, samgak Kimbab were 32 hours and sandwiches were $27{\sim}30$ hours at $10^{\circ}C$ refrigerated condition.

A study on Snack Purchasing Behavior, Understanding of Food and Nutrition Labeling of Middle School Students in Naju Area (중학생의 간식구매행동, 식품과 영양표시의 이해도 - 나주지역 일부학생들을 대상으로 -)

  • Jung, Lan-Hee;Kim, Yang-Ju;Jeon, Eun-Raye
    • Journal of Korean Home Economics Education Association
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    • v.26 no.4
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    • pp.1-19
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    • 2014
  • The purpose of this study was to investigate perception of snack purchasing behaviors and labeling of foods and nutrition of the middle school students. The survey was conducted from 424 students who are boys and girls of middle school in Naju. Data were analyzed by a SPSS program. According to the survey, snack purchase place had a significant difference between gender(p<.05), and all of the boys and girls responded at a high rate that it's convenience store. Snack eating frequency had a significant difference between boys and girls(p<.05). Boys responded that they ate 1~2 times per a week the most, and girls responded that they ate 1~2 times per a month the most. As for snack purchasing behaviors, depending on gender, that of boys was 2.76 in average and that of girls was 2.87, lower than middle. The reason why students didn't check up food labeling, depending on gender and all of the boys and girls responded 'Expiration date' was first confirmed. As for the understanding of food expression, depending on snack expenses, the reason why food expression contents were hard showed a significant difference, depending on snack expenses(p<.05). As for the understanding of food expression, depending on snack purchase attitude, the students showed a significant difference, depending on snack purchase attitude(p<.001), and the lower the snack purchase attitude was, the less the students checked up snack expression. The reason why students checked up nutrition labeling a significant difference, depending on gender, snack expense and snack purchase attitude(p<.001). 'Weight management' was the highest. The recognition in the necessity of nutrition expression(p<.001) and the necessity of food/ nutrition education and publicity(p<.01) showed significant difference.

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Analysis of Purchasing Behaviors of Processed Foods in High School Students in Yongin Region (용인지역 고등학생의 가공식품 구매행동 분석)

  • Koo, Hee Jin;Kim, Seong Yeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.12
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    • pp.1929-1936
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    • 2014
  • This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to processed food items was in the following order: confectionary (31.3%)> beverages (17.3%)> breads (12.3%)> instant noodles (11.7%) and milk or dairy products (11.7%)> frozen desserts (10.6%). The places for purchasing were a big mart (30.7%), convenience store (28.5%), and school cafeteria (26.8%). The reasons for purchasing were 'tasty' at 43.6% and 'hungry' at 35.2%. Main factors affecting purchasing were 'taste' at 70.9%, followed by price (16.2%)> quantity (5.6%)> nutrition (4.5%). The most important parts of food and nutrition labels were 'shelf-life' (67.0%) and 'calories' (57.5%). Degrees of confirmation of food and nutrition labeling were 'always' (12.3%), 'rarely' (28.5%), and 'sometimes' (59.2%). The reasons for not reading labels were 'unconcerned' (27.9%), 'too tiny lettering' (28.5%), 'hard to understand' (16.2%), and 'habitually' (15.1%). These results reflect low attention of high school students towards healthy food choices using food and nutrition labeling during purchasing. In conclusion, a specific education program for providing accurate product information as well as leading healthy purchasing behaviors should be required.

Comparative Analysis of ViSCa Platform-based Mobile Payment Service with other Cases (스마트카드 가상화(ViSCa) 플랫폼 기반 모바일 결제 서비스 제안 및 타 사례와의 비교분석)

  • Lee, June-Yeop;Lee, Kyoung-Jun
    • Journal of Intelligence and Information Systems
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    • v.20 no.2
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    • pp.163-178
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    • 2014
  • Following research proposes "Virtualization of Smart Cards (ViSCa)" which is a security system that aims to provide a multi-device platform for the deployment of services that require a strong security protocol, both for the access & authentication and execution of its applications and focuses on analyzing Virtualization of Smart Cards (ViSCa) platform-based mobile payment service by comparing with other similar cases. At the present day, the appearance of new ICT, the diffusion of new user devices (such as smartphones, tablet PC, and so on) and the growth of internet penetration rate are creating many world-shaking services yet in the most of these applications' private information has to be shared, which means that security breaches and illegal access to that information are real threats that have to be solved. Also mobile payment service is, one of the innovative services, has same issues which are real threats for users because mobile payment service sometimes requires user identification, an authentication procedure and confidential data sharing. Thus, an extra layer of security is needed in their communication and execution protocols. The Virtualization of Smart Cards (ViSCa), concept is a holistic approach and centralized management for a security system that pursues to provide a ubiquitous multi-device platform for the arrangement of mobile payment services that demand a powerful security protocol, both for the access & authentication and execution of its applications. In this sense, Virtualization of Smart Cards (ViSCa) offers full interoperability and full access from any user device without any loss of security. The concept prevents possible attacks by third parties, guaranteeing the confidentiality of personal data, bank accounts or private financial information. The Virtualization of Smart Cards (ViSCa) concept is split in two different phases: the execution of the user authentication protocol on the user device and the cloud architecture that executes the secure application. Thus, the secure service access is guaranteed at anytime, anywhere and through any device supporting previously required security mechanisms. The security level is improved by using virtualization technology in the cloud. This virtualization technology is used terminal virtualization to virtualize smart card hardware and thrive to manage virtualized smart cards as a whole, through mobile cloud technology in Virtualization of Smart Cards (ViSCa) platform-based mobile payment service. This entire process is referred to as Smart Card as a Service (SCaaS). Virtualization of Smart Cards (ViSCa) platform-based mobile payment service virtualizes smart card, which is used as payment mean, and loads it in to the mobile cloud. Authentication takes place through application and helps log on to mobile cloud and chooses one of virtualized smart card as a payment method. To decide the scope of the research, which is comparing Virtualization of Smart Cards (ViSCa) platform-based mobile payment service with other similar cases, we categorized the prior researches' mobile payment service groups into distinct feature and service type. Both groups store credit card's data in the mobile device and settle the payment process at the offline market. By the location where the electronic financial transaction information (data) is stored, the groups can be categorized into two main service types. First is "App Method" which loads the data in the server connected to the application. Second "Mobile Card Method" stores its data in the Integrated Circuit (IC) chip, which holds financial transaction data, which is inbuilt in the mobile device secure element (SE). Through prior researches on accept factors of mobile payment service and its market environment, we came up with six key factors of comparative analysis which are economic, generality, security, convenience(ease of use), applicability and efficiency. Within the chosen group, we compared and analyzed the selected cases and Virtualization of Smart Cards (ViSCa) platform-based mobile payment service.

An Exploratory Empirical Study on Shopping Choice in Retail Channels by the Selective Characteristics of Foods (상품 선택 특성에 따른 쇼핑채널 선택에 관한 연구: 식품 MD를 중심으로)

  • Ha, Kwang-Ok;Lee, Jung-Hee
    • The Journal of Small Business Innovation
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    • v.20 no.1
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    • pp.35-46
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    • 2017
  • The purpose of this study is to obtain the implications for establishing a marketing strategy for retailers by analyzing whether the consumer's preference for products (food) is influenced by on-line, off-line, and omni-channel preferences. The research model consisted of the effects of consumers' food selection characteristics on business preference and omni channel preference. The results of analysis based on 477 questionnaires are summarized as follows. First, food purchasing characteristics that utilize the seven characteristics of (1) freshness of food, (2) taste, (3) quality and safety, (4) tasting, (5) food function and information, (6) country of origin, and (7) brand loyalty, has various effects on types of business preference, omni-channel preference. The adopted hypotheses were selected in order of brand loyalty (5 times), freshness (3 times), tasting (3 times), and origin (1 time). The selective attributes on foods are: (1) what kind of brand, (2) how good the freshness is, (3) tasting. (4) The country of origin is to be compressed. Actually consumers seem to utilize only the core selective factors that are appropriate to the characteristics of the distribution channel rather than all of them in the shopping of the food, and there is three characteristics on Convenience Store and only one or two factors in the other types of business. Second, in the analysis of the omni-channel preference analysis, food selection characteristics has been shown to have a limited effect, which is attributed to the fact that the consumer has not yet understood the concept of omni channel. Third, the results of this study suggest that there is a need to reflect the selection characteristics of foods that have diverse influences by business type in the marketing strategies. Because consumers make reasonable consumption to use both on-line and off-line simultaneously, consumers who use Omni Channel focus on quality and safety of food, identify products through tasting, pursue brands that can trust anywhere. Customers who pursue rationality will have a high preference for using Omni Channel. Product choice characteristic has significant effect on omni-channel preference. For a few years, omni-channel strategy of retailers meets with a difficulty. This study make a first attempt to study omni-channel preference changing retailing paradigm.

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Analysis of Consumer Attitudes to Washed Fresh Ginseng (세척 및 시판 수삼 이용실태와 소비자 인식도 분석)

  • Cho, Sun-Duk;Chang, Min-Sun;Kim, Dong-Man;Kim, Gun-Hee
    • Food Science and Preservation
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    • v.16 no.4
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    • pp.579-589
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    • 2009
  • We focused on the condition of washed, fresh ginseng in the market and analyzed consumer attitudes to the product to improve the consumption of fresh ginseng. A preference for fresh ginseng was high among every age class, and was particularly notable in older individuals. Fresh ginseng was usually eaten as ginseng chicken soup, mostly in summer and winter, and as a valuable health food, rather than because of desirable qualities of taste or smell. A total of 66.5% of those surveyed reported that they had purchased fresh ginseng, mostly from big discount stores. Such stores were preferred as outlets owing to a reputation for quality and shopper convenience (the stores were located near interviewees' homes). More than 70% of purchasers emphasized that they chose to purchase in department stores and traditional markets owing to the reputation for quality of such sources. Most consumers considered quality to be a prime element in purchase decisions. A total of 32.9% of those surveyed had bought washed fresh ginseng to give as a gift to a friend. Of those surveyed, 67.1% had never bought washed fresh ginseng. The following reasons were proposed to explain the preference for purchase of ginseng with attached soil. Most consumers (40.2%) thought the soil was a reflection of quality. Those who preferred washed fresh ginseng considered that the material was hygienic and convenient to store. When questioned about their intention to buy washed fresh ginseng, 55.0% of consumers replied in the affirmative and 17.1% in the negative. When consumers were asked whether they would be willing to pay an additional charge for the washing and packing of fresh ginseng, 58.8% answered in the affirmative.