• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.257-268
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• 2019

This study provides basic data on how stress impacts the processed convenience foods purchase attitudes and the selection attributes of housewives. The stress consists of 3 factors, which were housework stress, family relation stress and economic stress. The processed convenience food purchase attitude consisted of 2 factors, which were peripheral influence purchase and conviction purchase. The processed convenience food selection attribute consisted of 4 factors, which were quality, convenience, packaging and price. Factor loading confirmation and reliability test were conducted, and the reliability was confirmed with Cronbach's alpha coefficients for all the factors exceeding 0.5. The high stress levels showed significantly high stress factors of housework, family relations and economic stress (P<0.001). The high stress group was shown to make purchases by recognizing peripheral influences (P<0.01). When the selection properties of processed convenience foods depending on different stress levels were examined, it was revealed that among the three groups, the low stress group least considered the price aspect (P<0.01). After deducting the factors, AMOS (Analysis of Moment Structure) was used to conduct the confirmatory factor analysis for verifying validity. The structural equation model was used to determine the path coefficient. From the processed convenience foods purchase attitude, the peripheral influence purchase had significantly positive (+) effects on convenience (P<0.05). Also, conviction purchase was shown to have significantly positive (+) effects on quality (P<0.05). Housework and family relation stress were shown to have negative (-) effects on processed convenience foods selection attribute, and economic stress was shown to have positive (+) effects, although no significant relationships were revealed.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1221-1227
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• 2008

The application of the cellulase gene (celA) as a selection marker of food-grade integration system was investigated in Lactobacillus (Lb.) casei, Lactococcus lactis, and Leuconostoc (Leu.) mesenteroides. The 6.0-kb vector pOC13 containing celA from Clostridium thermocellum with an integrase gene and a phage attachment site originating from bacteriophage A2 was used for site-specific recombination into chromosomal DNA of lactic acid bacteria (LAB). pOC13 was also equipped with a broad host range plus replication origin from the lactococcal plasmid pWV01, and a controllable promoter of nisA ($P_{nisA}$) for the production of foreign proteins. pOC13 was integrated successfully into Lb. casei EM116, and pOC13 integrants were easily detectable by the formation of halo zone on plates containing cellulose. Recombinant Lb. casei EM 116::pOC13 maintained these traits in the absence of selection pressure during 100 generations. pOC13 was integrated into the chromosome of L. lactis and Leu. mesenteroides, and celA acted as an efficient selection marker. These results show that celA can be used as a food-grade selection marker, and that the new integrative vector could be used for the production of foreign proteins in LAB.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.83-94
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• 2011

The purpose of this study was to analyze the structural relationships among selection attributes, satisfaction, and loyalty of green tea consumers, including their moderating effect of involvement. Questionnaires were administered to residents of Seoul and Gyeonggi-do province, who were 20 years old and older and who had purchased green tea. A total of 700 questionnaires were distributed, and 658 were finally used in the analysis. SPSS 15.0 and LISREL 8.80 were used for the analysis. Selection attributes had a significant effect on satisfaction, and statistical significance was observed with regard to factors such as marketing, production, sensory evaluation, and brand. No significant direct effect was observed between selection attributes and loyalty. Additionally, satisfaction had a significant effect on loyalty. The marketing factor had a negative effect on satisfaction in both the low- and high-involvement groups. The brand factor had a positive effect on satisfaction in the low involvement group, suggesting that developing and promoting a popular brand is essential. Sensory and utility factors had a positive effect on satisfaction in the high involvement group.

• The Korean Journal of Food & Health Convergence
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• v.7 no.5
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• pp.9-16
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• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.10
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• pp.2864-2872
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• 2009

This research had the following 3 procedures. The first step focused on the study of the selection attributes for the selection of family and fast food restaurant. The second process is to analyse the level of customer's satisfaction after visiting such family and fast food restaurants. And the in last phase the factor analysis was carried out in order to determine the attribute factors for the restaurant selection. After that the hypothesis was verified about which selection attribute has the effect on the customer satisfaction. The research hypothesises look like as follow.. H1 : the selection attributes of family restaurant has the positive effect on the customer satisfaction. H2 : the selection attributes of fast food restaurant has the positive effect on the customer satisfaction. For this research about 350 university students in Chongju area were interviewed. The result of this research would be the guideline in terms of the marketing aspects for the restaurant owners who are confronted with the severe competition, and also be the foundation for the future research.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.407-416
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• 2020

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.111-117
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• 2017

The purpose of this study was to investigate the effects of emotional-utilitarian motivation on coffee shop selection attribution. Based on a total of 276 samples obtained from empirical research, the results of the survey were analyzed by using SPSS 22.0. The results of this study were as follows. Firstly, the results of exploratory factor analysis of coffee shop selection attribution emphasized service, coffee quality, diversity of menu, atmosphere, convenience, and price. Secondly, the customers showed higher emotional motivation than utilitarian motivation. Thirdly, emotional motivation had a significant effect on perception of 'service', 'coffee quality', and 'atmosphere'. On the other hand, utilitarian motivation had a significant effect on 'service', 'diversity of menu', 'convenience', and 'price'.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.623-633
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• 2006

This study surveyed the selection attributes and degree of satisfaction among Japanese restaurant customers by conducting frequency analysis on the data. Among all types of Japanese restaurants customers selected sushi bars the most (48.2%), and they considered taste (73.9%), price (34.8%), and service (22.2%) to be very important. When eating at Japanese restaurants, satisfaction differences among sanitation (p<0.05), price (p<0.05), and unique design (p<0.1) each had a significant difference with F values of 3.313, 3.208, and 2,702, respectively. factor analysis of the effect of selection attributes on Japanese restaurant performance revealed three factors; image, service, and food. Their combined satisfaction was 61.41%, and each of these three factors showed a Cronbach's ${\alpha}$ value of 0.744, 0.739, and 0.623 in the reliability analysis, respectively, thus demonstrating the overall level of reliability. Multiple regression analysis showed that increased overall satisfaction of Japanese food was related to the satisfaction levels of food and service, and not to that of surrounding satisfaction.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.149-170
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• 2002

As the life style of modern people is gradually being more scientific, up-to-date, and specialized, food habit and food cut lure are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some at tempts were made: First, discuss the theories on family restaurant and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu- selection factors in family restaurant Third, make an empirical analysis of menu-selection factors in family restaurant to suggest in which direction it should move forward Fourth, analyze the relationship of demographic characteristics to menu-select ion factors.