• 제목/요약/키워드: bakery product

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여성의 연령에 따른 Bakery 이용실태에 관한 연구 - 서울 일부지역을 중심으로 - (A Study on the Actual Conditions of Bakery Utilization according to the Female Age - Centering around the Females in Seoul Region -)

  • 김원모;이윤신
    • 한국조리학회지
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    • 제8권2호
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    • pp.77-91
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    • 2002
  • This research was accomplished to prove that the females would be different bakery utilization by their age group and what was the main factor of bakery product at each age group. This subway was examined far 221 females by the self-administerd questionnaire method. The demographic characteristics of research examines showed that the twenties were 77(34.8%), the thirties and the over forties were 72(35.6%) respectively. 55.2% of them graduated a high school and housewives were 35.3%. They normally use the bakery 1 ~ 3 times per week(49.8%), especially they use it in the evening. They responded that the reason of using bakery product was the delicious taste. Twenties bought the bakery product for themselves but the over forties did it for their sons or daughter. The price for one purchasing was usually 2,000~5,000 won. Twenties showed the highest usage of cooked bread with vegetable or ham etc., the thirties liked plain bread but the over forties usually used the bread of sweat taste. Most of them considered the taste as the most important factor when the product was bought especially in twenties. However, the thirties and the over forties also thought the nutrition was important. They also needed the development of new bakery product, especially thirties asked the improvement of service of bakery.

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Determinants of Bakery Revisit Intention: Case of Paris Baguette

  • Song, Myung-Keun;Moon, Joon-Ho;Lee, Won-Seok
    • 아태비즈니스연구
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    • 제11권1호
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    • pp.1-16
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    • 2020
  • Purpose - The purpose of this research is to investigate the determinants of bakery revisit intention. This research selects Paris Baguette as the research context because the market share of Paris Baguette was the highest in Korean bakery market. Design/methodology/approach -This research employed revisit intention as the dependent variable, while this research chooses six attributes to account for revisit intention. Six attributes are price fairness, taste, product variety, accessibility, display, and membership. This research uses survey as the main instrument. For the data collection, online survey using Google survey form was implemented. The survey participants are domestic consumers of Paris Baguette. The number of observation is 245. For the data analysis, this study used frequency analysis, correlation matrix, exploratory factor analysis, reliability analysis, and multiple regression model. There are four control variables, which contains age, gender, visiting frequency, and monthly income. Findings - The results shows that price fairness, taste, product diversity, and accessibility are significant attributes with the positive effect. Among the significant attributes, taste presented the highest magnitude to explain the revisit intention. However, membership and display appeared as non-significant attributes to account for bakery revisit intention. Research implications or Originality - This study provides the bakery managers with the information to design their service and product. This study also contributes to the literature by understanding the consumer behavior more in the domain of bakery service.

베이커리 경영상의 애로사항이 영업과 직무 불만족에 미치는 영향에 관한 연구 - 제주 지역 자영 베이커리 경영자를 대상으로 - (A Study of the Effect of Bottleneck in Bakery Management on Sales and Job Satisfaction - Focusing on Bakery Owners in Jeju -)

  • 오명철;오창경;양태석
    • 한국조리학회지
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    • 제13권1호
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    • pp.179-191
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    • 2007
  • This paper aims to improve management and make the bakery business stable by investigating the difficulties in bakery management and the current management conditions of bakery businesses. Using Windows SPSS 11.0, the bottleneck in bakery management and its influence on sales and job satisfaction were analyzed. Besides, a regression analysis was conducted to investigate the effect of difficulties in bakery management on sales and job satisfaction. According to the analysis, a total of 44 variables were observed as the difficulties in bakery management. Among them, 34 variables were caused by 7 factors: facility, product, employee, finance, production, external advertisement. In the regression analysis, it has turned out that the difficulties in management had influence on sales dissatisfaction in facility, product, employee, finance, production, and external factors. Especially, employee factor turned out the most influential one on sales dissatisfaction. Furthermore, it has turned out that the bottleneck in management had influence on job dissatisfaction in all 7 factors. Above all, the external factor turned out the most influential one.

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서울지역 소비자들의 세대별에 따른 베이커리 제품 구매 형태 (A Study on the Age-Specific Choice Attributes and Usage Pattern of Bakery Product Purchasers - for the focus on Seoul)

  • 이숙은;한경필
    • 한국응용과학기술학회지
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    • 제35권2호
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    • pp.336-349
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    • 2018
  • 이 연구의 목적은 서울 지역 소비자들의 베이커리 제품 구매자들의 구매 속성과 형태를 성별과 세대에 따라서 조사하였다. 그 결과는 다음과 같다 : 일반적 사항에서 전체 654명 중에서 남성이46.6%, 여성이 53.4%로 여성이 남성보다 좀 더 많았다. 베이커리 제품의 구매속성에서 식생활 유형은 '미각 관심형'이 35.6%로 가장 많았고, 그 다음으로 '건강 관심형'이 35.2%, '편리 관심형'이 16.8%순이었다. 베이커리 제품의 구매 기준은 맛이 79.1%로 가장 높게 나타났으며, '영양' 10.2%, '가격' 6.6%, '위생' 5.5% 순이었으며, 성별에 따라서 유의미한 차이를 나타내었다(p<0.01). 베이커리 이용 형태에서 프랜차이즈 베이커리가 71.1%, 윈도우 베이커리 13.3%, 인스토어 베이커리 8.4%순으로 이용하였으며, 성별에서 유의미하였다(p<0.001).

베이커리 소비자의 특성 및 구매행동에 따른 선택속성 차이 (Difference in Bakery Choice Attributes according to Consumers' Characteristics and Purchasing Behavior)

  • 류시현;김성옥;석승연
    • 한국식생활문화학회지
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    • 제26권6호
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    • pp.673-681
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    • 2011
  • The purpose of this study was to analyze the difference in bakery choice attributes according to consumers' general characteristics and purchasing behavior. Among 350 questionnaires distributed to bakery consumers, 277 complete questionnaires (79.1%) were analyzed. Bakery choice attributes were classified into five factors: "environment and image", "bakery product features", "location", "employee service", and "price and sales promotion"; the mean scores of these factors' importance levels were 3.59, 3.58, 3.49, 3.36, and 3.00, respectively. Males considered 'employee service' factor significantly more than did females. Further, the importance level of 'employee service' factor was significantly greater as consumer's age increased. The importance levels of 'bakery product features' and 'employee service' factors were considered significantly more by consumers who spent KRW10,000-15,000 than those who spent KRW5,000 or less. 'Price and sales promotion' was considered to be more important by consumers who obtained information from the Internet than from the TV and radio. 'Location' factor was considered to be more significant as purchasing frequency increased. Such differences in importance level of bakery choice attributes according to consumers' gender, age, job, and purchasing behavior should be considered and applied to the development of marketing strategies targeted at consumers.

소득에 따른 베이커리 제품 구매 속성과 형태 (A Study on the Income Choice Attributes and Usage Pattern of Bakery Product Purchasers)

  • 이숙은;한경필
    • 한국응용과학기술학회지
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    • 제38권2호
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    • pp.343-355
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    • 2021
  • 이 연구의 목적은 소득에 따른 베이커리 제품 구매 속성과 형태에 대해서 조사하였으며, 일반적인 사항에서 전체 1,235명 중에서 여성이 59.6%, 남성이 40.4%로 여성이 남성보다 다소 많았다. 베이커리 제품 구매 속성에서 '건강관심형'이 40.0%로 가장 많았고, 거주지에서는 대도시 거주자가 '맛 관심형'이 35.8%인 반면에 중소도시 거주자는 '건강 관심형'(p<0.001)의 45.4%로(p<0.001), 소득이 높을수록 건강에 대한 관심이 높았다(p<0.001). 베이커리 제품을 구매하는 소비자들은 '맛' 67.1%, '영양' 13.7%, '가격' 7.8% 순으로 거주지에 따라 유의한 차이를 나타내었다(p<0.01). 베이커리 이용형태에서는 프랜차이즈 베이커리가 71.1%, 윈도우 베이커리 14.6%, 인스토어 베이커리 8.4%였다.

VMD에 대한 소비자태도가 브랜드자산과 브랜드태도에 미치는 영향:베이커리전문점을 중심으로 (A Study on the Effects of the Consumer Attitude toward Visual Merchandising on Brand Equity and Brand Attitude: Focused on Bakery Shops)

  • 조준상
    • 유통과학연구
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    • 제11권6호
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    • pp.67-80
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    • 2013
  • Purpose - This study aims to establish the relationships among brand equity, brand attitudes, and Visual Merchandising (VMD) in bakery stores. The results will help bakery franchisees and franchisers in devising appropriate strategies for successfully managing their bakery shops. Research design, data, and methodology - The VMD model for bakery shops comprises harmony, attractiveness, suitability, pandemic, functionality, and reliability. Further, brand equity encompasses brand awareness, perceived quality, and brand image. In this study, the VMD factors of bakery shops are used as independent variables, while brand equity and brand attitude are used as dependent variables. This study aims to ascertain the extent of the influence VMD components of bakery shops have on brand equity and brand attitude. Regression analysis was used to verify those effects. The measurement items, deemed reliable and valid in a previous study, were modified for this study. Questionnaires were distributed to 500 consumers nationwide, of whom 340 were used for the sample. The SPSS 19.0 statistical program was used for the analysis. Results - First, among the VMD bakery shop components, harmony, attractiveness, and pandemic have a positive impact on brand equity (brand awareness and brand image). Second, amongst the VMD components of bakery shops, attractiveness, pandemic, and reliability have a positive impact on brand equity (perceived quality). Third, amongst the VMD components of bakery shops, harmony, attractiveness, and reliability have a positive impact on brand attitude. Fourth, brand equity (brand awareness, brand image, and perceived quality) have a positive effect on brand attitude. Conclusions - This study identifies the relationships between the VMD components of a bakery shop and brand equity and attitude in order to propose a new model. The study has several practical implications. First, the development of brand equity and management can be important components in bakery shops' determination of whether their VMD components have an impact on brand equity. Second, among VMD components, harmony and attractiveness have a positive influence on the choice of bakery shop, while reliability and pandemic have a partly positive influence on the choice of bakery shop. Therefore, store atmospheres should be attractively designed, and store menus and interiors should be reviewed periodically to conform to the latest trends. This study suggests marketing strategies for brand equity formation. First, providing collateral product quality, hygiene, and safety benefits as well as product offerings to complement the season and employees' services should be considered. Second, display methods, illumination designs, and new product ideas should be periodically reviewed. Third, these should complement the overall harmony of the interior and exterior and of the store atmosphere in order to be attractive. Funds should thus be dedicated specifically for the facilities and their interiors. Fourth, it is necessary to build a friendly and relaxed image that can be easily called to mind by the customers.

국내 제과점에 대한 소비자 만족도 및 구매행동 및 이용실태에 관한 연구 (A Study on the Consumer Satisfaction, Purchase Behaviors, and Intake Patterns among Domestic Bakery)

  • 이광석;이승범;정효선
    • 한국식품조리과학회지
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    • 제31권2호
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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.

군 급식에서의 제과제빵 메뉴의 추가 도입에 관한 연구 (A Study on Addition of Bakery Menu in Military Foodservice)

  • 최정수;채기수;문숙희
    • 한국조리학회지
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    • 제10권4호
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    • pp.118-132
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    • 2004
  • This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

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제과제빵 기술의 발전과 베이커리 시장의 분석 (Development of Baking Technology and Analysis of Domestic and International Bakery Market and Trends)

  • 이광석
    • 식품과학과 산업
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    • 제45권4호
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    • pp.16-20
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    • 2012
  • Although the technology of breadmaking simply goes through the process of mixing, fermentation, and baking, it is very hard to make a same product every day. The reason is that baking science begins with the very first process of breadmaking which is mixing, and every steps and working environments are so closely connected. The baking science has developed in short time since the theory of fermentation has released. If you check the development of baking technology synthetically, it is consisted of the discovery of nutritional and functional ingredients, the optimization process of new machines, and the maintenance of the quality as fulfilling social demands. Because the baking business is making and selling the product, baking itself is a business, and it has the form that manufacturing and service business coexist. In today's current domestic bakery market, the supply exceeds the demand. Moreover, the concept of bakery itself has been changing from the fixed image of bakery which is selling the bread to the differentiated bakery with others. As we look at the general bakery's trends, it is focused on going back to the basic or traditions, going to the functional, and working with automations. To conclude, the baking has a long history, but it actually has the short history in the technological development. Baking business can be viewed as the simple business, but many factors are related to the business. It has a few basic kinds of products in baking, but it has diverse kinds of products with the base of infinite creativity. Even though it is physically a hard working business, it is also a business that can face with fun. For managing a bakery, finally, the differentiated strategy with other bakery that maximizes the customers' value is needed.