• Journal of the Korean Home Economics Association
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• v.46 no.6
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• pp.75-87
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• 2008

The purposes of this study were to examine the attitude of undergraduates toward money and the differences in dining-out behavior among three groups of subjects divided by attitude toward money. Self-administrated questionnaires were completed by 387 undergraduates and data were analysed by frequency analysis, chi-square, t-test, one-way ANOVA, factor analysis, reliability analysis, duster analysis and discriminant analysis. Results of study were as follows. There appeared six different attitudes of money among the undergraduates investigated: money as a means of seizing power, money as a life pursuit, money as a tool for rational consumption, money as a barometer of success, money as a cause of anxiety, and distrust. The undergraduates showed several different attitudes of money according to gender, major, age and pocket money. Cluster analysis divided subjects into three groups by attitude toward money : low dependent group, moderately dependent group and high dependent group. Three groups of subjects classified by attitudes of money were different from one another in dining-out behavior as well. The low money-dependent group mainly spent less than 5,000 won on a dining-out, and relied on their own experience and recommendation from others on a dining-out information. In contrast, the high money-dependent group spent 20,000 won or more on dining-out, and the distribution of subjects acquiring dining-out information from various channels in that group was significantly higher than other groups.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.139-146
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• 2015

The aim of this study was to investigate the association dining-out frequency, nutritional intake level and health risk factors related to metabolic syndrome among Korean women. The data in this study were obtained from the Korean National Health and Nutrition Examination Survey in 2013 (KNHANES VI). Sample of Korean women (n=3,413), aged over 20 with biochemical, dietary and health screening data, was divided into three groups according to dining-out frequency; "Rarely" (< 1 time / week), "Occasionally" (2~4 times / week) and "Frequently" (${\geq}5times/week$). The results showed that there were significantly different intake levels in energy, water, protein, fat, calcium, sodium and vitamin A according to the dining-out frequency. Each dining-out frequency group was significantly associated to obesity and Low HDL Cholesterolemia. In conclusion, this study found significant association between dining-out frequency, nutritional intake and health risk factors among Korean women. Further studies are necessary to examine subdividing into age and dining-out frequency and health risk factors related to metabolic syndrome among Korean.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.462-469
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• 1999

The study purpose was to investigate pattern of dining-out and effects of obesity on the dietary attitude of the 213 male employees with high educational background. The results are as follows : Subjects were 20's bachelor and unmarried mostly. Mean height weight BMI and fat(%) were 172.1cm 70.5kg 23.8 and 21.3% respectively. The most frequency for dining-out was 3∼4 times/week Younger unmarried subjects had more dining-out. The most common meal for dining-out was dinner there being no connection with age, education level marrige and income. The most favorite food style among the subjects was Korean-style. Obese subjects answered that the took more consideration into nutritional balance regularity and proper amount of diet. Also they showed more food-intake especially animal protein and fats. all subjects had scores in dietary attitude there being no connection with obesity. Despite of high education they showed poor dietary attitude. Thus it is necessary to develop the nutritional education program for proper nutritional status of employees.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.450-457
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• 2010

A survey was conducted to determine the relationship between BMI and the dining out behaviors of 316 university students in Seoul area for May and September, 2006. The subjects included 114 males and 202 females. General characteristics and BMI determined that of the students 56 (17.7%) were underweight, 222 (70.3%)were normal, 23 (7.3%) were overweight, and 15 (4.7%) were obese. There were differences in BMI according to age, sex, and major. Students majoring in natural science and engineering were 58.3% and 51% normal weight, respectively, and the next most common weight class was overweight. The non smoking group showed had primarily normal weight subjects followed by underweight-subjects, but the smoking group had primarily normal weight subjects followed by overweight subjects (P<0.001). The frequency of dining out for breakfast significantly correlated with BMI (P<0.05). The group that frequently dined out for breakfast were primarily of normal weight followed by overweight subjects, but the group that rarely dined out for breakfast were primarily of normal weight followed by underweight subjects(21.4%). Groups whose criteria for selecting dining out meals were flavor and price showed a higher percentage of underweight subjects than other groups. The group whose motivations for choosing dining out meals were convenience and habit showed a higher percentage underweight subjects than other motivations. The group that selected the Western food menu for dining out showed a higher percentage of underweight subjects than other food menu groups. And, the groups that selected Japanese and Korean food were primarily of normal weight followed by underweight subjects, but the result was not significant.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.323-329
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• 2007

The objective of this study was to compare the healthy dining out attitude of restaurant diners by self-rated health status. Using healthy dining attitude and behavior questionnaire and a single question describing self-rated health status, the needs and importance of healthy dining out was detected. Mean age of the 182 respondents was 38.9${\pm}$11.37 years old and 37.4% of the respondents answered their mean monthly income was over 6,000,000won showing the subjects belonged in high income diners. The needs of healthy dining measured by five scales and offering healthy menus(3.80), labeling foods about original country(3.79), using environmentally friendly foodstuffs(3.71) and labeling nutrients on menu board(3.62) show higher score than others. A total of 76.4% of the respondents assessed their health status as 'good-rated Health' and 23.6% was 'poor-rated health'. There was no difference in frequency of eating out by self-perception of health status but, the 'poor-rated health' group need more nutrition information in restaurant specially for calorie(p<0.05), cholesterol(p<0.05), fiber(p<0.05), functional nutrients(p<0.001) showing significant differences comparing to 'good-rated health' group. In good-rated health group, selection of Korean cuisine for eating out was more frequent than the poor. The results shows the needs of healthy dining can be varied by diner's health status and therefore restaurateur should focus on understanding of the needs of diners with various health status.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.284-292
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• 2021

The food service industry has grown larger with changes in the economic and socio-cultural environment. In this saturated food service industry, generation X and MZ are the main consumer forces that demand attention. That is because a generation is the main psychographic factor that reflects personal values and lifestyle based on one's life cycle. From such a perspective, a generation in marketing has been used as a variable to predict a market by supplementing demographic factors. Accordingly, this study classified generations into generation X and generation MZ with the use of the 2019 consumer behavior survey for food by Korea Rural Economic Institute (KREI) and then investigated the factors influencing group and personal dining-out expenses. The analysis was carried out applying the Tobit model using SPSS and R. The positively influential variables on generation X's personal dining-out expenditure were male, single person, high income and simple lifestyle, whereas housewives, personal ethical consciousness, behavioral ethical consciousness, and safe dietary life were negatively influential variables. The positively influential variables on generation MZ's personal dining-out expenditures were male, dual-income, high education level, corporate and governmental ethical consciousness, while the number of family members and safe dietary life were negatively influential variables.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.145-164
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• 2004

The purpose of this study was to find the significant relationship between the foodservice quality and the frequency of Dining-out. The participants are categorized by the purpose of dinning out. The survey was performed at restaurants of T, B, S, C, and M. The survey materials have been distributed for one-month period, from the 6th of June, 2004 to 31st of June, 2004. The general information of the participants and the occasion usage are analyzed using frequency and chi-square. The ANOVA is used to analyze relationship between each variable and the level of the satisfaction for individual restaurant.

• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.324-336
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• 2022

The purpose of this study was to investigate the moderating effect of interpersonal contact anxiety due to COVID-19 on the relationship between eating-out motivations of Korean and Chinese consumers, dining out, and delivery-takeout. As a result of examining the moderating effect of Korean consumers' interpersonal contact anxiety, it was found that interpersonal contact anxiety had a moderating effect to weaken the positive influence of rational motivation on dining out. As a result of examining the moderating effect of Chinese consumers' interpersonal contact anxiety, it was found that interpersonal contact anxiety had a moderating effect to weaken the positive influence of rational motivation on dining out. But the positive influence of emotional motivation on dining out was increased. Also, it was found that interpersonal contact anxiety had a moderating effect that strengthened the positive influence of rational motivation on delivery, and it also had the effect of weakening the positive effect of emotional motivation on delivery. It was found that interpersonal contact anxiety had a moderating effect to strengthen the positive influence of emotional motivation on takeout.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.301-314
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• 2014

This study was conducted in order to measure changes in the dining out consumption behaviors of the elderly living in Korea. Data on 2,316 and 3,170 elderly aged over 50 years were extracted from the 2001 and 2011 KNHANES(Korea National Health and Nutrition Examination Surveys), respectively. The data were analyzed by gender, age, region area, marital status, educational level, household income, economic activity and subjective health status. Frequency of dining out was higher in males between 50~64 years of age, living in metropolitan area, well-educated, high-income, engaged in economic activity and healthy. As a result, these basic data can be used for analyzing the changes in dining out consumption behaviors by sociodemographic characteristics of people aged over 50 years and the elderly in Korea. In the results on the consumption rate of food service in the two groups, 'female' and '65~74 years old' showed the largest increases from 10 years, and thus should be the group that the food service industry focuses on to develop new marketing strategies suitable for the environment.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.61-74
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• 2006

The objective of this study are to examine how the factors influence each other by determining the appropriate measurement standard based on the Dining-out Motives, restaurant attribute evaluation, intention of word of mouth and reusing, an effective restaurant marketing strategy on the basis of the analytical results by patrons and market segmentations. The study surveyed 321 subjects and processed the result using SPSS for Win. V. 12.1. For statistical analysis, Frequency, Factor Analysis, and Regression were put into operation. The results showed that dining-out motives and restaurant attribute evaluation had positive effects on the intention of word of mouth and reusing. Furthermore, the restaurant owners or managers will need to understand the existing market and target markets more objectively, and, through this market segmentation, formulate a marketing strategy that is appropriate for diverse desires of customers and different characteristics of restaurants.