• 식품보건융합연구
• /
• 제9권3호
• /
• pp.11-17
• /
• 2023

This study aims to investigate the effect of the selection attribute of Newtro (New + Retro) product marketing, which is a recent topic in the food industry, on consumer satisfaction. Newtro marketing, also known as Newtro-style marketing, is a marketing strategy that emerged in South Korea, particularly in the food industry. Newtro marketing aims to appeal to consumers' nostalgia for the past while incorporating contemporary elements. As a research method, a survey was conducted on the importance of selection attributes and repurchase intention of Newtro food for consumer groups of various age groups ranging from teenagers to those in their 40s or older. To analyze the demographic content of the sample, frequency analysis of the SPSS statistical package was performed, and structural equation modeling was performed using the AMOS program for confirmatory factor analysis and discriminant validity analysis. The analysis results are as follows. First, Package Design, Perceived Healthiness, and Emotional Taste, optional attributes of Newtro marketing, significantly affected satisfaction. Second, satisfaction was found to have a statistically significant effect on repurchase intention. However, Functional Flavor did not statistically affect satisfaction. This study empirically analyzed the importance of consumers' selection attributes for the recently popular food Newtro marketing and suggested implications.

• 한국조리학회지
• /
• 제16권1호
• /
• pp.24-37
• /
• 2010

본 연구는 한식 레스토랑 이용 경험이 있는 중국 고객들을 대상으로 한식 레스토랑을 이용할 때 중요하게 생각하는 요인과 고객 만족에 영향을 미치는 요인을 분석하였는데, 다음과 같은 결과가 나타났다. 첫째, 연령, 결혼 여부, 교육 수준, 직업, 월 가계소득에 따라 한식 레스토랑 선택 속성의 중요도에 유의한 차이가 나타났다. 둘째, 연령, 결혼여부, 직업, 월 가계소득에 따라 한식 레스토랑 선택 속성의 만족도에 유의한 차이가 나타났다. 셋째, 한식 레스토랑 선택 속성의 중요도요인 중 가치 및 서비스 요인과 음식요인은 고객의 전반적인 만족도에 유의한 영향을 미치고 있는 것으로 나타났다. 넷째, 한식 레스토랑 선택 속성의 만족도요인 중 음식 및 가격요인, 분위기 및 서비스 요인은 고객의 전반적인 만족도에 유의한 영향을 미치고 있는 것으로 나타났다. 이를 바탕으로 한국 외식업체들이 목표 시장을 설정하거나 그에 맞는 업체의 컨셉을 정할 수 있는 실무적인 시사점을 제공할 수 있을 것으로 사료된다.

• 한국식품영양학회지
• /
• 제35권6호
• /
• pp.481-490
• /
• 2022

The influence of the food value consumption type of MZ generation on food choice attribute and sustainable food consumption behavior was studied using structural equation modeling. A survey was conducted on April 11~17, 2022, among panels aged 20 to 39. A total of 350 valid replicates (100%) were analyzed using statistical program SPSS The validity of the measurement instrument was verified through exploratory factor analysis and confirmatory factor analysis. The data reliability was confirmed using Cronbach's alpha coefficient. The hypothesis was verified by performing path analysis through structural equation modeling using AMOS. Regarding the influence of food choice characteristics on sustainable food consumption behavior, health has a significant positive (+) effect on the selection consumption behavior of certified food and local food. Among food value consumption categories social value consumption has a significant negative (-) influence on the consumption behavior of certified food and the choice of local food. Ethical value consumption has a significant positive (+) influence on the selection consumption behavior of certified food and local food. This study is significant because it has identified sustainable food consumption behaviors that domestic consumers can adopt daily. It can use as baseline data for preparing political and institutional measures.

• 한국조리학회지
• /
• 제10권1호
• /
• pp.82-95
• /
• 2004

This study had an aim to analyze the relationship between consumers' selection of restaurant and constitutional factors of the images of Bibimbap Specialty restaurant. The study examined through constitutional factors including hygiene, employee, facility, brand, convenience, price and food, and found those effects on selection of restaurant. In addition, the image of restaurant had an effect on that of hygiene and employee, price and food in order.

• 대한영양사협회학술지
• /
• 제12권4호
• /
• pp.329-341
• /
• 2006

The purposes of the study were to examine food purchasing management practices and to assess dietitians' awareness on food quality standards, use of food purchasing guidelines(food quality guidelines, supplier selection criteria), and organizational collaboration related to purchasing at school food service. A total of 400 dietitians working at elementary schools in Kyunggi Province were surveyed and 247 responses were returned. Excluding responses with significant missing data, 240 responses(60%) were used for data analysis. Compared to the previous reports, competitive bidding and shorter contract periods were preferred for purchasing food supplies. A dietitian, school staff, and food service staff participated in receiving and inspection together at 58.4% of the schools. An average score of the dietitians' awareness on the food quality standards was 3.28 based on a 5-point scale(1:strongly disagree, 5:strongly agree). Their awareness scores for the quality standards related to the genetically modified organism foods, organic foods, and pesticide residues were the lowest. The awareness scores increased significantly with their age(p<.001). In general, the food purchasing guidelines were used well at the schools ; the usage levels of the food quality guidelines and supplier selection criteria were significantly different by length of operation(p<.05) and dietitians' age(p<.05), respectively. The dietitians' perception score of the organizational collaboration related to purchasing was rated 3.46 and differed significantly by dietitians' educational background(p<.05). For improving food procurement management, standardized food quality and purchasing criteria need to be developed. As the demands on high quality food supplies increase for school food service, the dietitians should improve their knowledges on the food quality standards and implement effective and creative purchasing methods.

• 한국식품영양학회지
• /
• 제27권1호
• /
• pp.136-146
• /
• 2014

A study was performed on the consumption of prepackaged meals (Dosirak) sold by food service providers through Importance-Satisfaction Analysis (ISA) to determine the factors that consumers seek in quality Dosirak. According to the analysis, food service providers need to concentrate on food freshness and temperature while maintaining food taste. As for food packaging, consumers were found to prefer microwaveable plastic containers the most (29.3%). Nonetheless, they found that packaging needed improvements in securing food content during transportation and in food labeling, especially for expiration dates. The study also investigated which factors, including menu selection and advertising, affected the sales of food service provider Dosirak the most. The most important factor was determined to be price. Regarding menu selection, the quality of food seasoning and ingredients, daily specials and the variety of combination sets were found to be important. Availability of delivery (3.83/5.00), advance ordering (3.82/5.00) and discounts (3.75/5.00) were important factors in advertising. The conclusions of the study point to a consumer base that recognizes the ease and benefits of Dosirak but desires high quality food items at low cost. To expand the consumer base, food service providers must continually develop new menu items that satisfy consumer tastes and trends, maintain sanitary conditions and improve food labelling.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• 제11권6호
• /
• pp.2910-2925
• /
• 2017

Inadequate and inappropriate intake of food is known to cause various health issues and diseases. Due to lack of concise information about healthy diet, people have to rely on medicines instead of taking preventive measures in food intake. Due to diversity in food components and large number of dietary sources, it is challenging to perform real-time selection of diet patterns that must fulfill one's nutrition needs. Particularly, selection of proper diet is critical for patients suffering from various diseases. In this article, we highlight the issue of selection of proper diet that must fulfill patients' nutrition requirements. To address this issue, we present a cloud based food recommendation system, called Diet-Right, for dietary recommendations based on users' pathological reports. The model uses ant colony algorithm to generate optimal food list and recommends suitable foods according to the values of pathological reports. Diet-Right can play a vital role in controlling various diseases. The experimental results show that compared to single node execution, the convergence time of parallel execution on cloud is approximately 12 times lower. Moreover, adequate accuracy is attainable by increasing the number of ants.

• 수면정신생리
• /
• 제5권1호
• /
• pp.34-44
• /
• 1998

Living organisms are influenced by many external rhythms and they have adapted their physiology to periodically changing conditions. These adaptive strategies are controlled by endogenous innate programs of behavior and physiology which are determined by external signals ("Zeitgeber"). There are many biological rhythms, each with its own characteristic functional adaptation. Among them, the presence of endogenous time control of feeding and drinking becomes obvious. There are increasing evidences that the control of food intake, food selection, and drinking are regulated by the endogenous rhythms including a circadian rhythm. However, there have been many restrictions in understanding the endogenous control of food intake itself and its mechanism. To broaden our know ledges of the endogenous time control of feeding and drinking, the author reviwed the characteristics of the endogenous timing for food intake, the influence of circadian pacemakers and food-entrainable oscillators, the interaction between the circadian control and the external and internal conditions in the control of food intake, the conseqences of feeding, the circadian control of food selection, and the biological cycles in energy balance.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제15권2호
• /
• pp.203-218
• /
• 2004

The purpose of this study was to identify the selection attributes of family restaurants according to the consumers' use types with the main focus on the family restaurants in the Busan. Area Nine factors in total were generated in order to verify the hypotheses of this study through the factor analysis of the selection attributes of the family restaurants. The differences between the various selection factors for the family restaurants according to the decision-making, the preparation period, and the visiting frequency through the analysis of the diffcrence from the selection factors for the family restaurants according to the use types.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제16권1호
• /
• pp.93-112
• /
• 2005

The purpose of this study was to identify the selection attributes of family restaurants according to the consumers' use types with the main focus on the family restaurants in Busan Area. Nine factors in total were generated in order to verify the hypotheses of this study through the factor analysis of the selection attributes of the family restaurants. The differences between the various selection factors for the family restaurants according to the decision-making, the preparation period, and the visiting frequency through the analysis of the difference from the selection factors for the family restaurants according to the use types.