• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.23-41
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• 2004

This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

• 한국조리학회지
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• 제16권3호
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• pp.147-160
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• 2010

본 연구는 고급 한정식 레스토랑 이용 경험이 있는 고객을 대상으로 외식 소비 성향을 파악하여 외식 경험을 통해 느꼈던 감정 반응이 외식 결과 만족도에 미치는 영향을 분석하고자 문헌연구를 통하여 연구모형을 설계하고 가설을 도출하였다. 실증분석을 위하여 자기기입식(self-administered) 방법을 사용하여 총 250부의 설문지를 배포하여 235부(94%)의 설문지를 회수하였으며, 최종적으로 220부(88%)의 설문지가 분석에 사용되었다. 자료처리는 SPSS WIN Version 12.0 통계패키지 프로그램을 사용하여 분석하였으며, 빈도분석, 신뢰도분석과 요인분석을 실시하였으며, 가설 검증은 회귀분석을 통하여 검증하였다. 연구결과 "외식 소비 성향은 감정 반응에 유의한 영향을 미칠 것이다"에서는 건강 추구형과 관계 충성형은 즐거움에 유의한 영향을 미치는 것으로 증명되었으나, 휴식 추구형은 즐거움에 유의하지 않는 것으로 나타났으며, 건강 추구형과 관계 충성형은 자극에 유의한 영향을 미치는 것으로 증명되었으나, 휴식 추구형은 자극에 유의하지 않는 것으로 나타났다. "감정 반응은 만족도에 유의한 영향을 미칠 것이다"에서는 즐거움과 자극은 만족도에 유의한 영향을 미치는 것으로 증명되었다. 본 연구 결과 외식 소비 성향은 과거 생물학적 욕구를 충족시키기 위해서 단순히 식사 자체를 충족시키기 위한 목적과는 달리 현재 외식 소비 성향은 자신의 선호 취향이나 분위기 등 감정 반응의 중요성이 부각되고 있음을 보여주는 결과라고 사료된다.

• 한국식생활문화학회지
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• 제13권3호
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• 한국가금학회지
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• 제28권3호
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• pp.193-205
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• 2001

The most prevailing consumption pattern of chicken was "Buy fresh and cook at home (79.8%)". The frequency of eating chicken dish was about "Twice a month". Total average of degree of Preference is "2.30". It is very much close to "Like (2.0)" rather than "Average (3.0)". The degree of preference of chicken decrease as the age increase. About 30% of the housewives have the experience of buying chicken "Cut-up". But "Whole chicken (79.7%)" was still used mostly for chicken dish at home. As the education background improves or living expense increases, housewives purchase chicken "Cup-up" more frequently. The major criteria in purchasing chicken was "Hygiene (67.4%)""Quality (55.2%), "Expiration date (36.7%)" follows next. The groups of ′Above 50 years′, ′Graduate school′ and ′More than 3 million won′show greater interest about "Health" than any other groups. Major chicken dish at home in Korea was "Chopped hot chicken (70.7%)". "Boiled chicken soup (43.2%) \" and "Ginseng chicken soup (39.3%)" follows next. "Order for delivery (57.4%)" increased rapidly for chicken consumption. Croup of ′20~30 years′ order chickens for delivery more frequently than other groups. But as the age of housewives increases, they cook at home more frequently. The most preferred chicken dish for dining-out were "Fried chicken (69.4%)" and "Spicy chicken (57.4%)". The preference of Korean traditional dish for dining out was decreasing except "Chuncheon chicken rib (14.2%)".2%)".

• 동아시아식생활학회지
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• 제9권2호
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• 보건교육건강증진학회지
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• 제21권1호
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• pp.1-23
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• 2004

The purpose of this study is to examine the effects of job-related characteristics on alcohol consumption among female workers. The Data was collected from a sample of 1,000 female workers by a stratified proportional quota sampling method derived from those who were working in Seoul. Drinking behavior pattern includes total amount of pure alcohol consumed during the last month (AC) measured by graduated quantity-frequency. Job-related characteristics (JRC) were measured by job-related stress, work characteristics, and organizational structure including length of working hours, number of times dining out together with workers per year, number of staff to supervise, employment status, occupational category, and proportion of female workers to male counterpart. Confounding variables include sociodemogrphic and socio-cultural attitudes toward alcohol expectancy, subjective norm of drinking, and gender-role attitude. Hierarchical multiple regression models show that the variability of AC was accounted for by some JRC including number of times dining together and employment status, with confounding variables held constant. However, the relationship between AC and JRC varied across occupational categories. Some implications were discussed in terms of health policy for female workers and further study for female drinking behavior.

• 노동경제논집
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• 제36권1호
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• pp.93-129
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• 2013

본 논문은 기혼여성의 취업으로 인해 발생된 소비패턴의 변화와 그로 인해 야기되는 산업별 산출액의 변화 및 노동수요 파생효과를 추정하였다. 분석 결과, 맞벌이가구 증가에 따라 교통비와 교육비, 외식비, 가사서비스 등의 소비가 증가하였다. 이러한 소비패턴 변화로 인해 교육 및 보건업, 음식 숙박업 등 시장서비스업의 노동수요 증가가 야기되었다. 특히 고학력 및 중산층 이상의 기혼여성의 취업 시 취업유발효과가 높았으며, 그로 인해 저숙련 업종의 노동수요를 파생시킬 것으로 추정된다.

• 한국식생활문화학회지
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• 제25권5호
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.