• 한국조리학회지
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• 제23권7호
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• pp.31-41
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• 2017

The purpose of this study was to verify the relationship of eating-out consumption propensity and selection attributes by consumers have been used dessert cafe and to provide the useful data for efficient establishing marketing strategies to dessert cafe managers. This survey was conducted from 7th to 22th on April, 2017 and a total of 250 responses were distributed, of which 232 were used for analysis, after excluding responses containing missing data. The results from this study are as follows. First, it was found that eating out enjoyment pursuit type and health pursuit type had significant effects on menu and service factor of selection attributes for dessert cafe. Second, only eating out enjoyment pursuit type had significant effects on visual factor of selection attributes for dessert cafe. Third, only health pursuit type had significant effects on health menu factor of selection attributes for dessert cafe. Fourth, economic value pursuit type and atmosphere pursuit type had significant effects on price factor of selection attributes for dessert cafe. This study contributes to useful results for establishing efficient marketing strategies to dessert cafe marketers by examining selection attribution of dessert cafe as recognizing eating-out consumption propensity.

• 대한영양사협회학술지
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• 제25권3호
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• pp.188-198
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• 2019

This study examined the subjective health recognition, motivation, selection property, consumption realties, and generalities of elderly people eating out. The ratio of women eating out in those over 60 years of ages was high and people in that age group ate out most actively. The score of convenience-oriented, gourmet-oriented, and dignity-oriented of the selection property for eating out increased with increasing frequency and expenditure for eating out. With increasing age, a negative (-) relationship with a decrease in the safety-oriented score of the selection property for eating out was predicted. As the number of days eating out increased, a positive (+) relationship with an increase in the safety-oriented score of the selection property for eating out was observed. As the scores of physical and social health perception increased, a positive (+) relationship with an increase in the gourmet oriented score was observed. Based on the results, various research on the relationship between the health recognition and eating out behavior of those over 60 years of age are required.

• 산경연구논집
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• 제9권2호
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• 한국식생활문화학회지
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• 제19권1호
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• 한국조리학회지
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• 제13권2호
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• 한국조리학회지
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• 제21권1호
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• pp.250-266
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• 2015

오늘날 실버세대는 독립된 소비세대로 사회 여러 분야에서 실버외식산업을 급성장시키는 세대이기도 하다. 본 연구에서는 새로운 소비의 주체세력으로 부상하고 있는 실버세대를 대상으로 실버세대에 대한 외식 소비행동에 따른 외식 선택속성과 식습관 변화를 살펴보고자 하였다. 서울에 거주하는 55세 이상의 실버 연령인 216명을 대상으로 하여 식습관 수준과 인구사회학적 특성에 따른 변인분석은 독립표본 t-검증과 F-검증을 실시하였으며, 실버세대의 식습관에 따른 소비태도와 외식소비행동 차이를 알아보기 위하여는 ${\chi}^2$검증을 실시하였다. 분석한 연구 결과를 요약하여 다음과 같은 결과를 얻었다. 첫째, 실버세대의 식습관 수준은 3점 만점에 평균 2.02점으로 나타나, 식습관이 어느 정도 양호함을 알 수 있었다. 둘째, 실버세대의 식습관에 따른 외식소비태도 차이를 분석한 결과, 식습관 태도가 비교적 양호한 사람들이 불량한 집단보다 물리적인 환경, 메뉴의 다양성, 업체의 품질과 서비스를 찾아서 외식업체를 선택하는 것으로 나타났다. 셋째, 실버세대의 식습관에 따른 외식소비행동 변화를 분석한 결과, 식습관 수준에 따른 외식업체 정보 출처와 외식업체 선택 선정기준 변수에 대해서만 집단 간 차이가 있는 것으로 나타났다.

• 한국생활과학회지
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• 제19권1호
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• pp.103-117
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• 2010

The purpose of this study was broken down into four sections. First, this study identified both single workers' lifestyles and their motives for going to restaurants. The study classified the consumers and then confirmed the attributes of selection that the consumers considered important when eating out at family restaurants. Second, the study analyzed the consumers' lifestyles, motives for going to restaurants (user motive), and the attributes of selection for the restaurant. Third, the study analyzed how the attributes of selection toward the family restaurant affect the consumer's satisfaction and the consumer's intention of revisiting the restaurant. Fourth, the study analyzed how consumer satisfaction affects the intention to revisit the family restaurant. After the execution of the aforementioned four steps, the study was successful in meeting its purpose: to provide information to enhance the satisfaction of the consumer and to provide foundation material for consumer policy. In regards to the analytical method, this study performed a Frequency Analysis, Factor Analysis, Reliability Analysis, Cluster Analysis, ANOVA Analysis, and Multiple Regression Analysis. The analytical results from the study are as follows. Lifestyle was categorized into 4 factors and 4 clusters. User motive was grouped into 3 factors and 4 clusters. The attributes of selection for family restaurants were categorized into 4 factors. Based on the lifestyle cluster, the attributes of selection for family restaurants showed a statistically significant difference. In addition, based on the cluster of user motive, the attributes of selection for family restaurants showed a statistically significant difference. Lastly, the attributes of selection for family restaurants were found to affect both the intention of revisiting the restaurant and consumer satisfaction after the consumers used the restaurants.

• 수산경영론집
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• 제48권2호
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• pp.53-66
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• 2017

More than 90% of cultured fish is consumed by sliced raw fish which is usually an eating out menu in South Korea. In order to develop the aquaculture industry in Korea, It is very important to know whether consumers can differentiate each species or not and how consumers recognize each species by certain criteria. for example taste, seasonal preference. The purpose of this study is to understand the competitive relationship through positioning studies of each species by the selection attributes. A total of 221 consumers were surveyed in korea. This study adapted multidimensional scaling(MDS) analysis to explore how consumers position sliced raw fish species based on selection attributes. This study has produced perceptual maps of sliced raw fish market. Empirical data was collected from sliced raw fish consumers in Korea. The results of MDS analysis reveal that 7 species are divided into 3 groups(flat fish, black rock fish), (red sea bream, salmon, tuna), (sea bass, gray mullet). In this study flat fish and black rock fish are perceived as safe, familiar, good value species. Red seabream, salmon, tuna are perceived as luxurious species. Sea bass and gray mullet are perceived as unfamiliar species.

• 한국콘텐츠학회논문지
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• 제21권3호
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• pp.352-363
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• 2021

본 연구는 밀키트 선택요인이 내식 컨셉과 외식 컨셉의 밀키트 구매의사에 어떻게 영향을 미치는지 알아보고자 하였다. 밀키트 경험자(n=412)와 비경험자(n=153)를 대상으로 온라인 설문조사를 진행하였으며, 총 565명의 데이터가 분석에 사용되었다. 밀키트 선택속성의 경우 건강, 가격, 환경보호, 편리성, 친숙함의 5가지 특성으로 정리되었다. 가설 검증을 위해 SPSS Statistics 23을 사용하였다. 본 연구의 핵심 결과는 다음과 같다. 첫째, 내식 컨셉의 밀키트 선호에 영향을 미치는 요인으로는 편리함, 환경 보호, 친숙함이 긍정적인 방향으로 유의함을 확인하였다. 둘째, 외식 컨셉의 밀키트 선호에 영향을 미치는 요인으로는 건강함, 편리함이 긍정적인 영향을 미치는 것으로 나타났지만, 친숙함의 경우, 부정적인 방향으로 영향을 미치는 것으로 밝혀졌다. 밀키트를 특정 컨셉으로 분류하여 분석한 연구는 처음이며, 각 컨셉의 구매의사에 영향을 미치는 요인을 연구했다는 점에서 의의가 있다. 또한, 본 연구는 식품업계 마케터에게 소비자의 구매 행동에 대한 정보를 제공함으로써 마케팅 전략 가이드라인을 제시한다.

• 식품보건융합연구
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• 제7권1호
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• pp.7-15
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• 2021

This study aims to empirically analyze the differences between groups of customers who prefer delivery food, which is rapidly growing amid the COVID-19 pandemic, and those who prefer the traditional practice of visiting offline restaurants. Based on the eating out lifestyle, participants were divided into three groups: participants who prefer food delivery, those who prefer to visit restaurants, and those who favor both. The comparison of differences between the groups was analyzed. A total of 215 questionnaires were distributed, and reliability and validity were verified with a sample of 201 copies, excluding 14 unreliable respondents. Then, a multivariate analysis of variance was used to compare the groups. The results showed that regarding offline restaurants, the group of customers who prefer to visit restaurants valued their atmosphere, while the customers who prefer delivery food valued the reputation of the restaurant. Regarding delivery-specialized restaurants, the group of customers who prefer delivery placed greater value on coupon events and payment convenience than other groups. The results revealed that the difference between the customers who prefer to visit restaurants and those who prefer delivery food was identified through empirical analysis, which provides strategic implications for catering companies and restaurant industries during COVID-19 in Korea.