• 수산경영론집
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• 제42권1호
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• pp.97-112
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• 2011

Today, the consumer is more careful in buying goods, invests more time in collecting relevant information to avoid any potential danger, and restricts from potential impulse buying. To react this consumer's carefulness, the seafood brands provide much information including the origin labeling system, the traceability, the food's safety & hygiene. Also the branding by region or company is pursued. Like that, a seafood brand's importance is increased, but there lack few researches dealing how current consumer's attitude influences on real purchase behavior, and how the attitude works consumer purchase decision. Therefore, this study researched the brand's influence on the consumer's attitude and purchase intention. For this purpose, this study targeted the salty mackerel and the dried yellow corvina because they are already branded and sold in some popularity, and researched how a brand's popularity, its image, and its recognized quality could effect on the consumer's attitude and purchase intention. As the result, it was appeared that a seafood brand's popularity didn't directly effect on the consumer's purchase intention, but indirectly influenced through the consumer's attitude as a parameter. From this result, improving a seafood brand's popularity needs some time to form the consumer's positive attitude and to lead to consumer purchase intention of seafood brand. So, it is thought that various promotion activities for seafood consumption must be continually performed rather than some temporary special events. Consumers showed more positive attitude on familiar seafood based on a product's original place and the freshness. Also they had better feeling about some seafood with their speciality images rather than the same kinds of products produced in other regions. This attitude temporarily led to purchase intention. Therefore, it is important that the branding strategy development should start from some seafood familiar to us in traditional food culture and food habit, but should delivery the reliance and the freshness in accurately indicating their origins, and should emphasize their differences as specialities. Consumers showed some positive attitudes on the seafood featuring the hygiene, the safety, continual good quality, and their attitudes led to their purchase intentions in temporary. The seafood product reflecting these results the best is the marketing activities on some Andong salty mackerel products acquired HACCP certification. it is thought that a seafood's branding strategy should be established on distinctive branding strategies using reliable certification mark like HACCP based on the hygiene, the safety, and the quality.

• 한국콘텐츠학회논문지
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• 제13권3호
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• pp.414-427
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• 2013

본 연구의 목적은 문화관광축제의 체험요소가 브랜드가치와 축제이미지에 영향을 미치는지를 파악하는 것이다. 본 연구의 대상은 강경발효젓갈축제 참가자를 대상으로 하였다. 260부의 설문지를 배포하여 최종적으로 수거한 251부를 분석하였다. 분석방법으로는 SPSS18.0 프로그램을 사용하였다. 본 연구의 결과를 분석하면 다음과 같다. 첫째, 문화관광축제의 체험요소는 브랜드가치에 영향을 미치는 것으로 나타났고, 체험요소 변수 중에서 놀이성, 장소성 그리고 일탈성이 브랜드가치에 유의한 영향을 미치고 있었다. 둘째, 브랜드 가치 변수 중에서는 독특성, 내용성, 기능성이 축제이미지에 유의한 영향을 미치는 것으로 분석되었다. 특히, 본 연구를 통하여 참가자들이 경험해보지 못한 재미가 있게 체험프로그램을 주최측이 제공하면 브랜드가치와 축제이미지 형성에 보다 더 긍정적인 영향을 준다는 사실을 알 수 있었다.