• 한국조리학회지
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• 제13권2호
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• pp.98-109
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• 2007

Consumers purchase bakery products and evaluate them with various wants and needs when they need them. It shows that there are changes and improvements in quality factors like nutritional consideration rather than simply eating for survival. The purpose of this study was to research how well the consumers perceive necessary nutritional information, how nutritional information on bakery products affects the consumers' perceived risk and evaluation, and how consumers' perceived risk on bakery products affects their evaluation on them. The research was done through surveys for the people in the Busan Metropolitan area. 200 out of 250 answers were used in analyzing frequency, factor, and simple regression through SPSS Win 10. The findings were as follows; first, the more nutritional information consumers have, the less perceived risk they feel, i.e., positive nutritional information affects reducing the consumers' perceived risk. Second, as perceived risk gets reduced, consumers' evaluation on bakery products has meaningful influence on their perceived risk level. Third, these consumers' perceived risk affects their evaluation on bakery products meaningfully. The results of this study can be the meaningful base of information sources in establishing marketing strategies in bakery industry.

• 식품보건융합연구
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• 제7권3호
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• pp.1-11
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• 2021

Purpose of the research: This study aims to explain the state of marketing using fun among recent popular marketing strategies. Although companies are using various differentiated marketing strategies to gain a competitive edge, among them, fun marketing has constituted the most effective area of interest recently. Research design and methodology: To extract the customer selection attributes of fun marketing, after reviewing the literature, six optional attributes were selected from the factors of fun marketing towards consumers such as funny design, language play, celebrity use, funny taste, how to eat, and newtro (new + retro). Out of 300 questionnaires, 276 were used for analysis, excluding unscrupulous or incomplete questionnaires. The results were reviewed for validity and reliability using SPSS andAMOS, and the hypothesis was verified using structural equation modelling (SEM). Principal results: The results showed that funny design, language play, and newtro statistically significantly affected customer satisfaction, but celebrity use, funny taste, and eating methods had no significant effect. It was also confirmed that satisfaction had a statistically significant effect on repurchase intention. Major conclusions: This study can serve as basic data to enhance the marketing strategy of the food service industry, and it provides theoretical and practical implications.

• 한국식품영양학회지
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• 제29권1호
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• pp.87-103
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• 2016

The purpose of this study was to analyze the food-related lifestyle choices of female baby boomers and to investigate variables regarding home meal replacement (HMR) buying behaviors and future needs. This study was conducted on 358 female baby boomers 53 years of age living in Gyeonggi and near Seoul. Out of 420 distributed questionnaires, 358 were returned and used for analysis (response rate: 85.2%). As a result of cluster analysis, three groups were identified based on the food-related lifestyles : a value-seeking group, a convenience-seeking group, and a health-seeking group. Among the three groups, there were significant differences in two socio-demographic characteristics, education level (p<0.05) and regular exercise (p<0.01), and in several health- and food-related habits, type of breakfast (p<0.01), type of dinner (p<0.05), dinner details (p<0.05), frequency of eating out (p<0.05), and eating habits score (p<0.01). The health-seeking group was significantly more likely to purchase ready to cook (RTC) items (59.1%) than were the other groups (p<0.001). However, the ratio of HMR purchasing for the purpose of meal replacement (p<0.05) and an HMR purchasing frequency of more than twice a week (p<0.001) were significantly lower in the health-seeking group. Reasons for selecting HMR showed a similar tendency among groups in taste (26.2%), convenience (18.7%), price (16.9%), safety (15.3%) and type of food (14.3%). However, the satisfaction scores for hygiene and safety reported by the health-seeking group were significantly lower than those reported by the other groups. More than two-thirds of all respondents were willing to purchase HMR in the future, though there were significant differences according to group: convenience-seeking group, 73.1%, health-seeking group, 70.1%, and value-seeking group, 65.7% (p<0.05). Our results suggest that the number of baby boomers purchasing HMR products will continue to grow and baby boomers will want HMR products to be more healthy (52.0%), safe (28.5%) and delicious (13.4%). An emphasis on taste was high in the convenience-seeking group, whereas an emphasis on health was high in the health-seeking and value-seeking groups. In conclusion, this study shows various food-related lifestyles amongst female baby boomers and illustrates the need to develop HMR marketing strategies targeted to these different lifestyles.

• 한국조리학회지
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• 제22권4호
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• pp.277-287
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• 2016

본 연구는 2016년 3월 1일부터 3월 30일에 이르는 약 30일간 조사기간을 두어 실시하였고, 자료 수집은 서울 시내 외식업소 10여 군데에 대해 이용하는 고객들을 대상으로 방문하는 고객에게 자기기입식으로 응답하게 하였다. 첫째, 외식산업의 마케팅 커뮤니케이션 활동이 소비자들의 고객 만족도에 영향을 분석하기 위해 회귀분석을 실시했다. 그 결과, 첫째, 광고는 B=0.107(p<.001), 편리는 B=0.093(p<.05), 사교는 B=0.294(p<.01), 홍보는 B=0.334(p<.001), 판매촉진은 B=0.542(p<001), 인적판매는 B=0.111(p<.01)로 하위 변수 모두 고객 만족도에 유의적인 정(+)의 영향력이 있었다. 둘째, 외식 마케팅 커뮤니케이션과 고객만족도간의 메뉴 선택속성에 관해 조절효과를 검증은 분석 결과, 인적판매는 유의적인 정(+)의 영향력이 있었고, 홍보는 부(-)의 영향력이 있었다. 그리고 광고, 판매촉진은 아무런 조절효과가 없었다.

• 한국조리학회지
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• 제16권5호
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• pp.14-24
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• 2010

본 연구는 부산 지역 외식업체를 이용하는 고객의 생활 만족과 삶의 질에 관한 연구이고, 두 변수의 인과관계를 검증하기 위하여 수행되었다. 실증분석을 위한 설문조사는 부산 지역 외식업체를 이용하는 고객을 대상으로 하였으며, 조사 기간은 2010년 4월 1일에서 30일까지 실시되었다. 실증분석을 하기 위하여 사용된 유효표본은 316부이다. 본 연구의 결과는 다음과 같다. 첫째, 생활 만족이 삶의 질에 유의한 영향을 미칠 것이라는 가설의 검정 결과, 생활 만족은 삶의 질에 3개의 요인(개인적 성장, 자아 수용, 자주성 요인)에 유의한 영향을 미치는 것으로 나타났다. 그러나 자율성요인에는 유의한 영향을 미치지 않는 것으로 나타났다. 둘째, 성별과 교육에 따라서는 생활 만족에 유의한 차이가 없는 것으로 나타났다. 셋째, 삶의 질의 자아 수용 요인을 제외하고 성별과 교육에 따라서도 삶의 질에는 차이가 없는 것으로 나타났다.

• 한국식생활문화학회지
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• 제20권6호
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• pp.744-753
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• 2005

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

• International Journal of Advanced Culture Technology
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• 제8권4호
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• pp.263-270
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• 2020

The growth of the mobile app markets has made it popular among people who recommend relevant information about restaurants. The recommendation service app based on AI Chatbot is that it can efficiently manage time and finances by making it easy for restaurant consumers to easily access the information they want anytime, anywhere. Eating out consumers use smartphone applications for finding restaurants, making reservations, and getting reviews and how to use them. In addition, social attention has recently been focused on the research of AI chatbot. The Chatbot is combined with the mobile messenger platform and enabling various services due to the text-type interactive service. It also helps users to find the services and data that they need information tersely. Applying this to restaurant recommendation services will increase the reliability of the information in providing personal information. In this paper, an artificial intelligence chatbot-based smartphone restaurant recommendation app using personalization information is proposed. The recommendation service app utilizes personalization information such as gender, age, interests, occupation, search records, visit records, wish lists, reviews, and real-time location information. Users can get recommendations for restaurants that fir their purpose through chatting using AI chatbot. Furthermore, it is possible to check real-time information about restaurants, make reservations, and write reviews. The proposed app uses a collaborative filtering recommendation system, and users receive information on dining out using artificial intelligence chatbots. Through chatbots, users can receive customized services using personal information while minimizing time and space limitations.

• 한국조리학회지
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• 제20권6호
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• pp.275-291
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• 2014

본 연구는 맛집 블로그의 신뢰성이 온라인구전에 미치는 영향관계를 실증적으로 분석하여 블로그 마케팅 활동을 하고 있는 외식업계에게 시사점을 제공하고자 하였다. 이를 위해 선행연구에서 다루어온 외식소비자의 지각혜택과 지각위험을 블로그의 신뢰성이 온라인구전에 미치는 매개변수로 채택하였고, 각 변수에 대한 이론적 배경을 중심으로 각각의 구성개념을 도출하여 영향관계를 분석하였다. 연구결과는 첫째, 맛집 블로그의 신뢰성이 미치는 범위에 있어 블로그의 지각혜택은 정(+)의 관계로, 그리고 지각위험은 부(-)의 관계로 영향을 미치는 것으로 나타났으며, 둘째, 맛집 블로그의 신뢰성이 온라인구전에 미치는 영향에서도 정(+)의 관계가 있음을 확인하였다. 셋째, 온라인구전에 미치는 변수들의 관계에서 블로그의 신뢰성과 외식소비자의 지각혜택은 정(+)의 영향관계로 유의했으나, 지각위험은 영향관계에 있지 않았다. 결론적으로 블로그의 신뢰성이 높으면 지각혜택은 높이 평가하고, 지각위험은 감소하는 것으로 요약되며, 온라인구전에 블로그의 신뢰성에 의한 외식소비자의 지각혜택이 온라인구전의 핵심 변수임을 확인하였다.

• 수산경영론집
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• 제44권3호
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• pp.15-28
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• 2013

Abalone aquaculture has developed very rapidly in Korea. Until the mid 1990s it has annually produced about 100 tons. Since then the yield has increased to about 9,000 tons in 2012. The amount accounts for 20% of the global abalone yield. About 86% of produced abalone is consumed domestically and the rest is exported. 100 tons for export seemed as an unattainable goal back in 2003. However, the export rose up to 1,333 tons in 2012. Despite its rapid growth, Korean abalone industry is faced with some problems. The first is the slowdown of yield increase rates. Abalone production increased by 50~60% until the mid 2000. However, the rate continued to drop to below 10%. Reasons behind the slow increase are deteriorating aquaculture grounds and worsening market problems. Constant aquaculture aggravated productivity and overcrowded facilities at a limited space made matters worse. Moreover, abalone export has stalled and so did domestic consumption. In the meantime, rising mortality of young abalone has lowered productivity at abalone breeding places. The mortality rates of abalone remained below 5% in the early 2000s but rose to 30~40% these days. This translates into rising abalone prices. The market problems imply stagnant or shrinking export as well as domestic consumption. The export increase rates took a nosedive from 200 to below 50 between the early 2000s and the late 2000s. Moreover, the increase rates of domestic consumption have become remarkably sluggish. According to, it stood at 50~60% in the mid 2000s but continued to decrease after 2008. These problems, in turn, affected the size of abalone. The usual abalone size for market was 10~12 shells per kg, but recently the size became smaller and smaller to 15~16 shells per kg. The change of size implies shift in consumption patterns: Consumers not only eat live abalone but also they cook soup with it. The size of abalone for uncooked dish is usually very big, like 10~12 shells per kg. In contrast, smaller abalone, such as 20~25 shells per kg, are used for making soup. Increasing use of smaller abalone leads to lower income of abalone aquaculture households. This is partly because that the size determines the price and the price gap between big abalones and smaller ones is extreme in Korea. For the sustainable growth of Korean abalone industry, we need to come up with strategies. First, a reasonable production system needs to be in place, especially for better management of abalone aquaculture grounds. Management of abalone licenses is also necessary because local governments issue relevant licenses as well as supervising abalone grounds. Second, abalone export destination need to be diversified. Japan, the major importer of Korean abalone, takes up a lion's share of export, at 95%. Third, new consumption style of abalone needs to be developed. Abalone used to be consumed as 'raw type' or Sashimi in Korea. This sole type of consumption hampers the growth of abalone market. Moreover, more strategies are needed to encourage and distribute home cooking of abalone rather than eating-out at restaurants. Last but not least, distribution system should be improved for better delivery of live abalone.

• 한국축산시설환경학회지
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• 제12권1호
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• pp.13-20
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• 2006

품종과 성 및 체중이 검정돈의 행동특성에 미치는 영향을 분석하기 위하여 공인 종돈능력 검정소에서 검정중인 Duroc, Landrace, Yorkshire 및 Berkshire 등 4개 품종 32두의 행동패턴을 녹화한 자료의 비디오 분석을 실시하였다. 또한 4개 품종 8,477두를 대상으로 돼지의 주요 경제형질인 일당증체량, 90kg 도달일령 및 사료요구율에 영향을 미치는 품종 및 성의 효과를 추정하였다. 검정돈의 품종에 따른 행동특성의 차이는 Berkshire 종이 앞으로 엎드린 자세와 앉은 자세로 보낸 시간의 비율이 상대적으로 낮고 걷는 동작, 물을 마시는 동작 및 사료를 먹는 동작으로 보내는 시간의 비율이 다른 품종에 비하여 상대적으로 높게 나타났다. 성에 따라서는 수퇘지가 서있는 자세로 보낸 시간과 사회성 행동으로 보낸 시간 비율이 높게 나타났다. 체중에 따라서는 60kg 이상의 체중에서 30kg 이하의 돼지에 비하여 앞으로 엎드린 자세로 보낸 시간의 비율이 낮았으며, 서있는 시간의 비율이 높게 나타났다. 그러나 그 외의 행동과 동작으로 보낸 시간의 비율은 차이가 없었다. 검정돈의 모든 형질에서 품종 간에 뚜렷한 차이를 나타내었으며, 일당증체량은 Duroc 종이 가장 우수하였고, 90kg 도달일령은 Berkshire 종이 가장 불량하였다. 사료요구율은 Duroc 종이 가장 우수하였고 Yorkshire 종과 Berkshire 종이 불량하였다. 검정돈의 각 형질에 대한 성별에 따른 차이를 보면 일당증체량은 수퇘지가 양호하였고 90kg 도달일령은 차이가 없었으며, 사료 요구율은 수퇘지가 우수하였다. 결론적으로 각각의 행동이나 동작으로 보낸 시간의 비율이 품종과 성 및 체중에 따라 차이가 있음을 알 수 있는데, 이는 품종과 성 및 성장단계에 따라 돼지가 가지는 특유의 행동패턴을 나타낸 것으로 판단된다. 돼지의 품종과 성 및 성장단계에 따라 나타나는 특유의 행동특성과 생산성, 취급, 관리와의 연계에 대한 진전된 연구가 필요한 것으로 사료된다.