• Korean journal of food and cookery science
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• v.28 no.6
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• pp.721-729
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• 2012

This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.247-261
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• 2002

This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p＜0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p＜0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p＜0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p＜0.05).

• Journal of Agricultural Extension & Community Development
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• v.31 no.1
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• pp.13-26
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• 2024

This study aims to examine the structural relationship between consumers' health-related lifestyle. purchasing attitude and purchase intention in the rice-based bakery products market. Data were collected from 397 consumers in their 20 years old and more. Results showed that purchasing attitude positively affected nutrition, trends and taste, and it was a key variable in explaining the intention to purchase rice-based bakery products. Therefore, it is necessary to develop and cultivate rice flour varieties containing various nutrients and develop products by capturing the food trends among consumers to induce them to purchase rice-based bakery products. Purchasing attitude fully mediated the relationship between taste and purchase intention, which suggests that it is necessary to hold tasting or sampling events and carry out promotional activities for consumers to perceive that rice-based bakery products taste good, which may lead to positive purchasing attitude.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.147-160
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• 2022

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.233-246
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• 2010

This study investigates the effects of occupational asthma and rhinitis on job performance in order to maintain the health of bakery workers and to increase manufacturing productivity. Hotel bakery workers, small bakery businesses, bakery franchises and bakeries in large discount stores, located in Seoul, Kyungki and Incheon were sampled for the study over the period of December 1 to 15, 2008. A total of 245 samples were used for the final analysis. To verify the hypothesis established for the study, we conducted frequency analysis, factorial analysis, reliability analysis, correlation analysis and regression analysis using SPSS 12.0, a statistical package, to derive a conclusion. As a result of this study, it turned out that occupational asthma and rhinitis in bakery workers does affect job performance as well as motivating the intention to quit job. It is recommended that in order to increase the job performance of bakery workers and reduce their desire to quit job, their work environment should be improved and that training about occupational asthma and rhinitis should be provided for the prevention and reduction of disease.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.14-31
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• 2010

Lifestyle has the largest influence on purchasing intention. Currently, consumers have to be adjusted to dynamic environmental change, therefore they are demanding more and more on bakery items and functional food products. It is important to understand the trend of customers' eating habits and the effect of this trend on purchasing intention as well as the development of special characteristics in purchase, viewpoints, and behaviors. Based on this fact, this study was conducted to classify the types of lifestyle according to the consumer's behavior and to examine how the variety and quality of bakery products affect consumer's purchasing pattern. The subjects of this survey were housewives in thirties and forties at the national capital region. AIO(activities, interests, opinions) analysis was used to classify lifestyle and to investigate the effect or relationship between lifestyle, variety and quality of bakery products. Lifestyle was classified into the pursuit of rationality, the pursuit of utility and the pursuit of convenience. The information was the most concerning area in the pursuit of rationality, the taste in the pursuit of utility, and convenience in the pursuit of convenience. The purchasing intention was not affected by the quality of the bakery product itself but by the satisfaction with the service of the bakery.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.35-48
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• 2019

This study examined the effects of the job environment factors for window bakery employees in Jeju on the management performance. The job environment factors, which were human environment, working environment, facility environment, welfare environment, and convenient environment, affected the management performance of window bakery employees in Jeju. Economic performance, customer performance, and employee performance were the major factors influencing the management performance. The working environment (.176) and convenient environment (.227) affected the economic performance. The customer performance depended on the human environment (.147) and working environment (.095). Furthermore, the employee performance was affected by the human environment (.195), working environment (.135), and welfare environment (.129). These results indicated that the management performance of window bakery employees in Jeju was influenced by the job environment, particularly the working environment. Therefore, it is necessary to improve the working environment by providing pleasant humidity, good ventilation, and efficient working flow place to window bakery employees.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.103-111
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• 2015

This study considered the intake patterns and realities of consumptions at bakeries in Korea. Based on a total of 442 customers obtained from empirical research, and self-administrated questionnaires were collected and analyzed by using frequency, chi-square, and one-way ANOVA. Satisfaction with the preferred bakery was shown to be in the order of taste, service, product, and price. A most considered factor in selecting the bakery was taste. The visiting frequency was shown to be the highest for 1~2 times a week. The expense per visit was shown to be won 5,100~10,000 on average. The purchase of refreshment was shown to be the most frequent propose of visiting. The product that was mainly being purchased was the sweet dough bread. It was answered to be difficult because of failing to know to contained materials when purchasing product at bakery. Limitations and future research directions are also discussed in this study.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.383-391
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• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.109-122
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• 2008

This study aims to examine the properties of using bakeries based on demographic variables and repurchase intention and recommendation intention according to participation rates in promotional events. First, demographic characteristics and frequency of using bakeries were analyzed. Second, crosstabulation analysis on usability was conducted according to demographic variables. Third, effects of participation rates in promotional events on repurchase intention and recommendation intention were examined. This study could provide the reasons why bakeries should do promotional events, showing their effects on sales. Surveys were conducted with the students of the culinary department and bakery customers to investigate the influence on repurchase intention and recommendation intention according to participation rates in promotional events. As a result, both repurchase intention and recommendation intention showed a significant result. Also, the study aims to improve understanding by analyzing demographic variables on the properties of using bakeries(frequency in use of bakeries, purchase type, bakery type that is preferred, a time slot being made a purchase, objects of purchase, and purchasing price per person) and create data to help the management of a bakery.