• Title/Summary/Keyword: Food Price

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The Effects of Menu Price, Human Service, Amenity, Menu Quality on Menu Value and Revisit Intention (가격, 인적서비스, 분위기, 메뉴품질이 고객의 재방문의도에 미치는 메뉴가치연구)

  • Yoo, Young-Jin;Ha, Dong-Hyun
    • Journal of the Korean Society of Food Culture
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    • v.21 no.3
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    • pp.247-253
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    • 2006
  • The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

The Influence of Importance Factors Affecting Ethnic Food Restaurant Selection upon Overall Satisfaction (에스닉 푸드 레스토랑 선택속성의 중요도가 전반적 만족도에 미치는 영향)

  • Kim, Eun-Hee;Kim, Ji-Hyun;Hong, Wan-Soo
    • Korean journal of food and cookery science
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    • v.30 no.3
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    • pp.360-367
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    • 2014
  • This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

  • Ali, Asma;Lee, Jong-In
    • Journal of the Korean Society of Food Culture
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    • v.34 no.4
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    • pp.424-431
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    • 2019
  • The purpose of this study is to analyze and evaluate the key success factors for the fast food industry in the region of Lahore Pakistan. Fast food concept developed very speedily in the last few years in Lahore region. The success or failure of a fast food industry based on some factors like Physical environment, Brand-name, Food quality, Price, Taste, Promotional activity, Habitual consumption, Health threats, Consumer expectation, and Family meal. To identify which of these factors has a greater influence on consumer satisfaction, four fast food restaurants such as McDonald's, PIZZA HUT, KFC, and subway were targeted randomly. The proposed research is quantitative in nature and for data collection; a random sampling technique was used. A questionnaire survey answered by 273 people was considered in this research. Data have been analyzed through statistical techniques. It is observed that Brand name, Food quality, Physical environment, Health threats, Price, Family meals, Habitual consumption, and Consumer expectation showed significant impacts on Fast food industry compared to other factors evaluated herein.

Research on Development Plan of Native Local Food in Busan Area - Focused on Dongrae-Pajeon, Pan-fried Green Onion Pancake - (부산 지역 향토 음식의 활성화 방안에 관한 연구 - 동래파전을 중심으로 - )

  • Cho, Yong-Bum;Jung, Jin-Woo;Yoon, Tae-Hwan;Kim, So-Mi;Park, Kyong-Tae;Choi, Hyun-Mi;Kim, Kyoung-Myo
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.19-30
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    • 2007
  • The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

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Attributes of consumer preferences for black garlic

  • Kyeong Ho Kim;Jae Hwan Han
    • Korean Journal of Agricultural Science
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    • v.49 no.2
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    • pp.285-296
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    • 2022
  • Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

The Influence of Service Marketing Mix on Eating-out Customers' Perceptions Values(Focused on Family Restaurants in Seoul) (패밀리레스토랑의 서비스마케팅믹스가 외식고객의 가치에 미치는 영향 (서울지역의 패밀리레스토랑을 위주로))

  • Yoon, Tae-Hwan
    • Korean journal of food and cookery science
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    • v.25 no.3
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    • pp.306-316
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    • 2009
  • The purpose of this study was to investigate the influence of service marketing mix on customers' perceptions of values at family restaurants in Seoul. Frequency analysis, ANOVA, reliability analysis, factor analysis, multi-regression analysis were employed to analyze the data. First, perceptions for items such as food (p<.001), price (p<.001), process (p<.001), and employees were significantly different with regard to monthly spending money, and food (p<.001), physical evidence (p<.001), and employees (p<.001) were also significantly different by partner. All of the mixes (food, price, place, employees p<.001; promotion, process, physical evidence p<.05) had positive influences on the customers' monetary and overall values. And the mixes of place p<.001; price and employees p<.01; and food, process and physical evidence p<.05 negatively affected non-monetary values, whereas promotion had a positive influence. As a result, we conclude that the service marketing mix is an efficient marketing tactic to remove intangible factors from restaurant businesses. Likewise it is highly recommended that food-service companies manage the marketing mix in a customerfriendly manner to minimize the negative characteristics of services toward customers, and to promote the customer appreciation of family restaurants.

A Study on the Well-being Food Consumption Behaviors and the Well-being Oriented Consumption Values (식생활관련 웰빙지향 소비가치와 웰빙식품 소비행동)

  • Jae, Mie-Kyung;Jeon, Hyang-Ran
    • Journal of the Korean Home Economics Association
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    • v.45 no.9
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    • pp.63-74
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    • 2007
  • The purpose of this study was to investigate types of well-being oriented consumption values that lead to well-being food consumption behaviors, as well as to identify the variables influence well-being food consumption. A survey of 579 women aged 20 or more was conducted through azoomma.com, an online portal site. The findings of the study were as follows: The level of well-being food consumption was above the mid-value for all categories, with the exception of food with added ingredients. In addttion, multiple regression analysis indicated that approximately 22.7% of the environmentally friendly foods consumed were chosen based on emotional value, degree of price perception and educational level. Conversely, 20.8% of the confectionaeries consumed were chosen based on emotional value, age, degree of price perception, average monthly income, and functional value. When food with added ingredients were considered 16.6% of those were chosen based on emotional value, social value, and degree of price perception. Finally, 29.3% of cereals and fish consumed were chosen based on emotional value, degree of family's health, and social value.

The causal relationship between consumers 'life-style and motivation, satisfaction of attributes at fast-food restaurant - Focused on college students eastern area of Kangwon Province (패스트푸드 전문점 이용객의 라이프스타일과 동기, 속성만족과의 인과관계 - 강원도 영동권 대학생들 위주로)

  • Yoon Tae-Hwan
    • Korean journal of food and cookery science
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    • v.21 no.6 s.90
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    • pp.867-876
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    • 2005
  • The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

Effects of Health-Related Food Labeling on Quality Assessment Before Purchase, Attitudes towards Using and Purchasing Products, and Purchase Intentions Based on the Theory of Planned Behavior (건강관련 식품표시가 구매 전 품질평가와 제품 사용 및 구매태도, 구매의도에 미치는 영향: 계획적 행동이론을 바탕으로)

  • Jun, Sangmin
    • Journal of Consumption Culture
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    • v.15 no.3
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    • pp.67-90
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    • 2012
  • When consumers choose healthy foods, they base their buying decisions on health-related food labeling and quality assessment of taste, health, and price. Moreover, both purchase experience and opinions of family and friends affect consumer choices. Focusing on these points, this study examined the effects of health-related food labeling on consumer choices by adding two variables-quality assessment of taste, health, and price and purchase experience-to the model of the theory of planned behavior. We also used structural equation modeling to test our hypotheses. In the study, health-related food labeling includes organic labeling, nutrient claims, and food additive labeling. We conducted a mail survey among 300 married women who buy cheese slices for their children more than once a month. It was discovered that health-related food labeling positively affected the level of quality assessment of taste, health, and price, and consequently led to positive attitudes and purchase intentions. Particularly, health-related food labeling positively influenced attitude toward using products without assessing the quality of taste, health, and price. The level of quality assessment of price positively affected attitude toward using and purchasing products, and purchase experience positively affected attitude toward using and purchasing products, and purchase intentions. The relationship between attitude to purchasing products and purchase intentions was the most positive, and the relationship between perceived behavioral control and purchase intentions was not significant. Overall, this study essentially contributes to the development of a theoretical framework of food labeling and consumer choices, which includes quality assessment of taste, health, and price and purchase experience, by using the theory of planned behavior.

Measuring the Factor Influencing Tourist Preferences for Leaf Mustard Kimchi (관광객의 갓김치에 대한 선호도에 미치는 영향요인 평가)

  • Jeong, Hang-Jin;Kang, Jong-Heon
    • Journal of the Korean Society of Food Culture
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    • v.21 no.4
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    • pp.414-419
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    • 2006
  • The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.