• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.534-544
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• 2007

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.128-136
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• 2017

This study was conducted to identify the relationship among various service quality clues, brand trust, brand distinctiveness and revisit intention focusing on fast-food restaurant consumers. Using online questionnaires tool in South Korea, a total of 450 questionnaires were distributed and 390 participants were used for further statistical analysis through SPSS 21.0 and AMOS 21.0 for Windows. Four service quality factors (menu, interior, exterior, staff) were extracted from twelve questions. According to the result of this study, several service quality factors of fast-food restaurants' have positive effects on brand trust and distinctiveness. Specifically, staff and menu and exterior were significant predictors of brand trust, and staff and menu of fast-food were critical antecedents of brand distinctiveness. In addition, the brand trust has positive influence on brand distinctiveness as well as revisit intention. Although there are many studies which proved the relationships among various selection attributes and other outcome variables such as brand loyalty or image, little research explained the relationships among service quality factors of fast-food restaurants, brand trust, brand distinctiveness, and revisit intention. Therefore, present study will contribute to provide significant results and some practical implications in both the fast-food restaurant industry and academic research.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.229-236
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• 1989

Fast food restaurants are growing in numbers in Korea since they were introduced abot a decade ago. To develop an effective marketing strategy for fast foods, it is important to assess consumer's acceptability and identify demorgraphic, environmental, and managerial factors which influence consumer's perception on the fast food restaurants. A total of 595 customers were surveyed at thirty hamburger chain restaurants in Seoul from November 7 to 15, 1988. Analyses of the collected data revealed that adolescents, females, and the people with high income were the major customers and visited more than once or twice a week; frequent visitors rated meals more favorably in terms of the quality, service and cleanliness, and they also rated meals of foreign brand more favorable than those of domestic one; the female group perceived the change in their dietary habits more than any other groups; cleanliness, convenience, atmosphere, courtesy, and the taste of foods were significant factors in purchasing fast foods; and customers were most satisfied with convenience, while least satisfied with the price and the quantity of foods. From these findings, it is sggested that the manager of the fast food restaurant must consider the consumer's perception of fast foods in terms of pros and cons in order to operate her/his restaurant successfully.

• The Journal of Industrial Distribution & Business
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• v.12 no.6
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• pp.7-21
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• 2021

Purpose: Modern globalization and Western markets saturation has catalyzed the growth of culinary globalization into developing countries. The question was whether fast food consumers in frontier markets of Sub-Saharan Africa (Zimbabwe), either upholds national gastronomic tendencies in terms of consumer ethnocentrism and buy local or they adopt global fast food brands. Demographic consumer profiles were also analyzed as antecedents of consumer ethnocentrism. Research design, data and methodology: A sample size of 400 fast food-adult consumers was surveyed in the City of Harare. Data was captured on SPSS and Analysis of Moment Structure (AMOS). Hypothesis testing was done using sample t test (H₁), logistic regression (H₂) and multiple regression (H₃, ₄, ₅) analysis. Results: Consumer ethnocentrism in Zimbabwe was marginally above average and no statistically significant relationship between the levels of consumer ethnocentrism and adoption of foreign fast food brands was noted. Age had an inverse relationship; income had a positive association whilst gender had no statistical significance with consumer ethnocentrism. Conclusions: Despite the Zimbabwean consumers being marginally ethnocentric, international restaurateurs should invest in the Zimbabwean fast food market since their nature of being foreign has got an exotic appeal to the Zimbabwean consumers thereby enhancing their likelihood of success.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.237-245
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• 2009

The purpose of the study is to investigate how much customers' environmental consciousness and perception of environmental marketing in the fast food company affect their purchasing intention. Out of 420 questionnaires, 394 were analyzed by SPSS/WIN12.0 for the study. The results are as follows: the more environmental consciousness customers have, the more consumers understand environmental efforts of fast food companies. Second, consumers agree that fast food companies have a responsibility for environmental problems. Third, significant factors related to environmentally friendly marketing are found out. In other words, social psychological factors are more useful than demographic factors drawn from previous studies. Therefore, the empirical study would provide evidence for customers being interested in environmental marketing and valuable data for marketers who will approach environmentally friendly fast food market in the future.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.55-59
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• 2004

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.1-20
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• 2005

The objective of this study is to examine how the factors influence each other by determining the appropriate measurement standard based on the fast food restaurant attribute evaluation, perceived pricing, value, satisfaction and intent for return patronage, and present an effective fast food restaurant marketing strategy based on the analytical results by patrons and market segmentations. The results showed that restaurant attribution evaluation had a positive effect on the perceived value, satisfaction and intent for return patronage of the fast food restaurant patrons; perceived pricing of the fast food restaurant patrons had a positive affect on the perceived value, satisfaction and intent for return patronage; perceived value had a positive affect on satisfaction and intent for return patronage; and satisfaction had a positive affect on intent for return patronage.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.139-146
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• 1999

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the $SAS/PC^+$. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.295-309
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• 1986

To determine dining out behaviours of fast foods at five different fast food restaurants of Youido apartment compound in Seoul, a survey was conducted of 460 customers ranging in age from 7 to 29 year, from October 1 to 5th, 1986. Findings are summarized follows: The reasons the customers the fast food restaurants by the highest percentage were the following in the order: 'the atmosphere in which fast food is eaten is enjoyable for the companionship', 'convenient to dining', 'the surroundings and dining equipment are pleasant and hygienic', and 'to be able to stay as long as I want'. The majority of the customers visited the fast food restaurants with their friends between 1pm and 5pm. The fast foods purchased by the customers were mostly for snack rather than a full meal. Preference was a major factor in food selection from available meun items. Ice cream, Kentucky fried chicken, rolled rice with laver I rice cake stew, fried Mandoo were ranged high on the list of liked foods, in contrast, lower preference was for noodle soup, small red bean porridge, pinenut porridge, and persimmon punch.