• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.338-349
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• 2018

The purpose of this study was to investigate the effect of local food selection attributes on customer satisfaction and behavioral intention. The purpose of this study was to investigate the effect of local food selection attributes, customer satisfaction, Respectively. The purpose of this study is to investigate the relationship between the variables and the structure of each variable through literature review. The questionnaire survey was conducted on 249 consumers who used specialty food through local food restaurants and local festivals in Gangneung. Respectively. Data were analyzed by frequency, exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis using SPSS 20.0 statistical program. The purpose of this study is to identify the factors that select local specialty foods and to provide them as basic data for increasing the number of tourists through local specialty foods and revitalizing the local economy. I would like to present a marketing strategy. In particular, consumers who have used local specialty foods must come up with a marketing strategy that will maximize customer satisfaction, and it is necessary to revitalize the taste, quality, and best service of food.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.1-12
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• 2014

This study was conducted by empirically analyzing the relation between effects of positive emotional response of female customers, who have at some point consumed food at Korean restaurants in Busan, and behavioral intention according to their food service consumption propensity. In order to achieve the objective of the study, the questionnaire survey was performed from March $10^{th}$ to $25^{th}$, and frequency analysis, confirmatory factor analysis, reliability analysis, correlation analysis, and SEM (structure equation model) were conducted by using SPSS 18.0 and AMOS for 248 questionnaires. As a result of an exploratory factor analysis, five factors were confirmed. In a confirmatory factor analysis, the average variance extracted (AVE) and composite reliability (CR) were confirmed as .508 to .665 and .905 to .946 respectively, which proved the convergent validity. In a hypothesis test, Hypothesis 1 was determined that the food service consumption propensity positively effects on emotional response. The results were as follows: the taste driven (${\beta}$=.325, t=3.907, p<.001), the health driven (${\beta}$=.190, t=2.688, p<.001), and the atmosphere driven (${\beta}$=.188, t=2.515, p<.001). Therefore, Hypothesis 1 was selected. Hypothesis 1 has determined that positive emotional response beneficially affects behavioral intention. As a result of an analysis, the standardized path coefficient was (${\beta}$=.496, t=6.388, p<.001), so Hypothesis 1 was selected. This result suggests that the taste driven factor has the biggest influence on emotional response in the food service consumption propensity for female customers, and food service business operators should strive to make a good restaurant atmosphere for customers to get positive emotional response (pleasure, comfort, satisfaction, and joy).

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.11-24
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• 1981

The objectives of the study were to determine 1) if energy consumption and conservation vary in clothing, food, and housing with independent variables-size of household, homemaker's age, employment, and level of education, level of living, type of house, electricity use, and all energy use, and 2) if there is a correlation among energy conservation practices in clothing, food, and housing. Questionnaires wee given to the randomly selected homemakers in Seoul in July, 1980. Data from 620 responses were analyzed by F-test (Analysis of Variance) and Correlation. The results are as follows: 1. Clothing (1) the scores of the conservation practices I clothing were generally high. /However, it was found that a) they did not practice in wearing heavy under clothes and behavior outer clothing to cope with cool room temperature in the winter, b) they did not use bleach for laundry, but they used boiling method, and c) they did not have enough knowledge on Permanent Press finish. (2) energy conservation practices in clothing were significantly related to level of living and homemakrer's level of education. a) The higher the level of living, the higher scores in the knowledge were found. b) the higher the homeakcer's level of education, the higher scores in the knowledge and ironing were obtained. 2. Food (1) The scores of the conservation practices in food were generally high. However, it was found that scientific cooking methods were not performed such as a) to use measuring spoons, cups, and timers, b) to practice a simple method in using solor energy for warming water, c) to use thermos for the hot water tea or coffee, but they boiled water whenever necessary, and b) to use the pressure cooker whenever possible. (2) Energy conservation practices in food were significantly related to homemaker's employment and type of dwellings. a) The scores of full-time homemakers (not gainfully employed) were higher than gainfully employed homemakers. b) Families in traditional Korean dwellings revealed higher scores than those in apartment or western style dwellings. 3. Housing (1) The scores of the conservation practices in housing were generally high. However, it was found that a) they did not install fans in the kitchen, bathroom, and attic in the summer, b) they did not install a humidifier for tolerating a lower room temperature in the winer, c) they did not practice to make plans for the door of the refrigerator remained open for the shortest time, d) they did not install or use a local lighting with a general lighting for reading and cooking, and e) they usedaluminum foil without the knowledge of the heat reaction of its shiny and dull sides. (2) energy conservation practices in housing were significantly related to homemaker's employment and level of education, economic status, types of dwelling, and all energy use, a) Full-time homeakers had higher scores than gainfully employed homeakers. b) the higher the homemaker's level of education and economics status, the higher scores were obtained. c) Homeakers with their own house scored higher points than those with rented houses. And families in apartment or row houses scored higher points than those in traditional korean or western style dwellings. d) The higher the consumption rate of electricity and all energy, the higher scores were revealed. 4. correlation there was a significant correlation among energy conservation practices I clothing, food, and housing.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.240-253
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• 2016

This study was undertaken to better understand the professional recognition of the food service industry of college students in food service realted majors based on characteristics of the respondents In order to achieve the purpose of the study, 211 questionnaire surveys were colelcted in the period from May 19 to May 30, 2014. The study conducted regression analysis by using SPSS Win18.0 package, for frequency analysis, exploratory factor analysis, analysis of reliability, correlation analysis tests, t-test, andone way ANOVA. Measure of occupation self-esteem, positive values, social reputation, negatively handled, relatively effectively configuration, each construct was to ensure reliable and statistically significant relevance. The results were analyzed by the difference factor of occupation self-esteem according to demographic characteristics, depending on gender, has confirmed that the perceived social reputation in a different way, depending on the differences in grade, to verify that you are aware of the positive values in a different way. Also Department has been analyzed with the degree of cognitive differ for positive values and negative treatment in accordance with, understand that it perceives the relative effects and negative treatment in accordance with the future desired profession in a different way. This suggests that there is a need to find ways to satisfaction and career decision level of major occupational self-esteem is high is to raise the occupational self-esteem major of food service industry college students based on the results of previous research get higher. In particular, I would like to emphasize that there is a need provide a substantial improvement on the negative treatment and the most negative recognize and social reputation is for the work of the food service industry.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.57-69
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• 2013

This study analyzed the effects of the relational norm factor of food service franchising on the intention to remain, in view of the importance of relational norms, as antecedent variables, to franchisees' perceived fairness to enhance the competitiveness by formation of long-term relationship between interested parties to food service franchising, the franchiser and the franchisee. According to a questionnaire survey, more than 100 franchisees that recorded three business years in Seoul, Incheon and Gyeonggi area were selected for convenience sampling. Then, among them, 515 effective samples were analyzed. For statistical data, detailed types of analysis were performed by using AMOS 17.0, such as factor analysis, exploratory factor analysis, confirmatory analysis and frequency analysis. The purpose of this study was to examine the relationship between the franchiser and the franchisee by arranging relational norm factors for the relationship to be suitable for the current situation of Korea, instead of Western-style theory-based relationship marketing, and by understanding a connection between perceived fairness and management achievement-related variables, and to make a conceptual framework for building a positive relationship between the franchiser and the franchise in future food service franchising industry. Moreover, it aimed to increase franchisee satisfaction and results including re-contract according to perceived positive relationship value on the franchiser and to make contribution to find and show the proper direction for development of the Korean-style food service franchising system.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.414-423
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• 2020

The purpose of This study is to investigate the effects of the acceptance of food culture through YouTube, one of the platforms that is currently being used, on consumers' perceptions, and to establish marketing effects that can be obtained from the acceptance of food culture through YouTube platform, Q-methodology was selected and exploratory research was conducted to analyze consumers' subjective perspectives. For this purpose, analysis was conducted by classifying statement cards by respondents, and Q-sorts were selected and composed by the Q-group, and after the statement was prepared through this, P-samples were selected and the Q-sorts obtained through classification work were analyzed through the Q factor analysis using the PC QUANL program. The analysis results were classified into four types: Type 1 [(N=6): Preferred Food and Responsibility Satisfaction Type], Type 2 [(N=3): Non-emotional Preferred Food Type, Type 3 [(N=14): Information Acquisition Preferred Food Type], Type 4 [(N=2): Undetermined Type], etc. Each subjective opinion from these analyses will be helpful for various studies in the future, and it will be used as a reference for YouTube-related marketing and consumer restaurant culture acceptance in the future.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.277-284
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• 2018

The purpose of this study was to investigate the Q - method, which is one of the qualitative analysis methods to approach deep and intrinsic meaning about the perception of college students about food in traditional market. Recently, local governments have been developing diverse tourism products aimed at young people in order to revitalize traditional markets. In this study, we classify the perception of food in traditional market by university students, And to suggest strategic implications by using it as basic data for establishing marketing strategy so that young people can visit in the futures. In order to analyze the perception of college students' subjective perception of traditional market food, Factor analysis was used to conduct an exploratory study. To do this, a Q-sort, Program, and Q factor analysis. The results were classified into three types. The first type (N = 21): Memories seeking type, the second type (N = 6): Local culture resource seeking type, the third type(N = 5). Each of these subjective perceptions can be used as a basis for future research. Through the establishment of marketing strategies for each of the three types of classifications, the direction of traditional markets is presented, and a variety of food items that are valuable as local tourism resources are accommodated by accepting university students' to contribute to the revitalization of traditional markets.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.29-39
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• 2015

This study examined the factors that affect the relationship among local specialties food quality, value perception and customer behavioral intention. A total of 280 questionnaires were distributed to consumers, of which 268 were deemed suitable for analysis after the removal of 12 unusable responses. In order to perform statistical analyses required for the study, SPSS 18.0 Statistical Program was employed for frequency analysis, factor analysis, and reliability analysis. The results of the exploratory factor analysis showed that three factors regarding local food specialties quality were extracted from all measurements with a KMO of 0.827 and a total cumulative variance of 65.638%. With regard to value perception, six factors were extracted with a total cumulative variance of 59.855% and a KMO score of 0.782. One factor for behavioral intention was extracted that accounted for a total cumulative variance of 64.427% and a KMO score of 0.757. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships between value perception and behavioral intention was partially adopted.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.5
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• pp.73-86
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• 2018

Recently, the trend is an increase in prep and existing entrepreneurs returning to farming, people who take over the business and work on a secondary inauguration, and those who are in the field of processed food or exposing farm arisen from the activation of the sixth industry. However, the fact is that majority of an agricultural education is about production process technology education of farm product and processed food under a government-affiliated organization, so the education for start-up, management, or marketing are scarcely proceeding. Rapidly changing customers' demands and trends, agricultural product and food market opening cause a crisis in the field of agrifood. To turn this crisis into opportunity, return farmers need to be fully qualified as an entrepreneur and enterpriser, so that they improve their business mind-set such as plaining, manufacturing and marketing items in a customer perspective, and have ability to take action against imported goods. Also there is a necessary education to change recognition and enhance their ability as an entrepreneur. This study gives a proposal that an agricultural education should expand and strengthen for practician in the field of agrifood to inspire mind-set, change recognition, and enhance their ability as an entrepreneur, and aim at basically figuring out reality of current agricultural education which has not been systematically studied yet, and also establishing theories associated with that. This study is composed of present state, content, drawback, improvement plan of the current agricultural education intended for five of education managers and instructors who provided various education about inception towards farmers, returning farmers, and prep entrepreneurs who have already started up or get ready to do the business in agrifood field.