• Culinary science and hospitality research
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• 제23권3호
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• pp.111-122
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• 2017

The purpose of this study was to examine the market segments of Chinese dining-out customers based on their lifestyle. This study focused on the selection and consumption behavior of dining-out customers. The subjects of this study were 20 years old or older diners in Luoyang, China, and the data were collected for 11 days from April 5, 2016. 400 questionnaires were distributed, and 390 copies were collected. After excluding 9 inadequate questionnaires, 381 responses were used for data analysis by using IBM SPSS 23.0, and Data analysis included frequency analysis, cluster analysis, one-way ANOVA, and cross tabulation. The results of empirical analysis showed that there was a significant difference in selection attributes, consumption behavior and demographic characteristics in terms of lifestyle market segments.

• The Journal of the Convergence on Culture Technology
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• 제8권6호
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• pp.787-793
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• 2022

After COVID-19, with the emergence of social distancing, non-face-to-face services, and home economics, visiting dining out is rapidly being replaced by non-face-to-face dining out. The purpose of this study is to find ways to create a safe dining culture centered on living quarantine in line with the changing trend of the restaurant industry after the outbreak of COVID-19, establish the direction of food culture improvement projects, and enhance the effectiveness of the project. This study used TEXTOM to collect and refine search frequency, perform TF-IDF analysis, and Ucinet6 programs to implement visualization using NetDraw from January 1, 2018 to October 31, 2019 and December 31, 2021, and identified the network between nodes of key keywords. Finally, clustering between them was performed through Concor analysis. As a result of the study, if you check the frequency of searches before and after COVID-19, it can be seen that the COVID-19 pandemic greatly affects the changes in the restaurant industry.

• Journal of the Korean Society of Food Culture
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• 제20권5호
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• pp.608-614
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• 2005

The object of this research is to analyze and classify the dining-out behavior and preference on Korean food by age groups and to make counter proposals for better marketing and planning strategies. Major dining out motives were lack of time, the easiness of preparation, and schedule. For lunch, the schedule was the major dining-out motive. For dinner, the respondents in their 30s and below answered social gathering was their major dining-out motive (40.7% and 31.3% respectively). On the other hand, for the respondents in their 40s and 50s, the family gathering was the major dining motive (50.4% and 55.3% respectively) (${\chi}^{2}=68.081,\;p<0.001$). For dining out frequency, 1-2 dining out per a week had the highest percentage, among which the respondents in their 30s was 42.9% (the highest) and the respondents in their 50s was 18% (the lowest). For the dining-out cost, the respondents in their 30s and below spent more on dinner rather than breakfast or lunch. For the menu preference of Korean foods, Doenjangjigae had the highest percentage. In case of Kimchi, the respondents in their 40s showed higher preference than the respondents in their 30s. Interestingly, the preference for Kimchi was higher in the respondents younger than 30 rather than in the respondents in their 30s. and the respondents older than 40 (p<0.05). Preference for Jangachi was considerably low in the respondents younger than 40, which implies that younger people don't incline to traditional Korean Mitbanchan. The dining-out motive was different in each age group. Now, the dining out motive is not restricted to home meal replacement. Social gatherings are increasing and the consumers of dining-out industry are being diversified. These suggest the increased need for classifying and analyzing the consumers by age groups to get more information on consumer behavior and tastes.

• Korean Journal of Community Nutrition
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• 제28권3호
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• pp.220-234
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• 2023

Objectives: This study aimed to assess the adherence to dietary guidelines among college students in the post-COVID-19 era and examine the changes in their dietary habits as the learning environment transitioned from remote to in-person classes. Methods: We conducted a survey involving 327 college students in Daejeon from March to April 2023. The survey questionnaires included various factors, including age, gender, type of residence, frequency of use of delivery food, convenience food, and eating out. In addition, we investigated the extent of adherence to the dietary guidelines for Koreans and the degree of dietary changes following the post-COVID-19 shift in class format were investigated. For comparative analysis of the level of adherence to dietary guidelines in relation to dietary habit changes, an ANOVA and a post hoc Scheffe test were employed. We also performed a multiple linear regression analysis to identify dietary factors influencing the level of adherence to dietary guidelines. Results: The study revealed a high rate of convenience food consumption and a low rate of homemade food intake among students. There was a marked increase in the consumption of processed foods, convenience foods, dining out, sweet foods, high-fat fried foods, beverages, and alcohol following the transition from online to in-person classes. When examining adherence to Korean dietary guidelines, the highest scored practice was 'Hydration', and the lowest was 'Breakfast habit'. Increased consumption of convenience foods, late-night snacks, and dining out were negatively correlated with adherence levels to dietary guidelines, specifically correlating with 'Healthy weight', 'Hydration', 'Breakfast habit', and the total score of adherence. The adoption of 'regular meals' was positively associated with increased adherence levels to dietary guidelines. Conclusions: The transition from remote to in-person classes post-COVID-19 led to increased intake of convenience foods, dining out, sweet foods, high-fat fried foods, and alcohol. The rise in convenience food and late-night snack consumption negatively influenced several aspects of the dietary guidelines adherence, thereby suggesting the need for strategies to encourage healthy dietary habits among college students.

• Korean Journal of Poultry Science
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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%)".

• Journal of the Korean Home Economics Association
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• 제38권8호
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• pp.85-97
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• 2000

The purpose of this study was to evaluate the dietary attitude and food behavior of elementary, middle and high school students in Korea. The subjects in this study were 7,698 boys and girls in large cities in Korea. The questionnaire was made and distributed to the students to answer the questions. Followings are the results of this study : 1) Father and mother's average ages were 45 and 41 years old, respectively. 2) Most students thought dietary life was more important than clothing or residentary life. Dietary habits such as irregularity of meal, frequencies of skipping meal and of eating out increased in higher grade than in lower grade, and in girls than in boys. 3) Most students, especially in elementary school, recognized that their own bad dietary habbit was unbalanced diet. Irregular meal time and eating too much were also pointed out as problems by middle and high school students. 4) Most students thought that the most effective meal for health was breakfast, but they replied the tartest meal as dinner. 5) Students tended to prefer Korean style food. Cooked rice and kimchi, ramyun, and pizza were ranked the most preferred food when they were hungry. 6) Elementary school students ate meals more regularly than higher grade students, and girls ate meals more regularly than boys. 7) Skipping rate of breakfast was higher than that of lunch or dinner, and the percentage of meal skipping students was increasing with grade elevation. No time to eat or eating between meals was the reasons of irregular meal time. 8) Frequency of dining with family was decreased, but frequency of eating out with friends was increased with increasing grade. The gravity of dining out is increasing rapidly in Korean adolescents. Therefore, nationwide nutrition education policy is necessary to constitute a right dietary environment and a desirable dietary altitude.

• The Korean Journal of Food And Nutrition
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• 제28권6호
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• pp.1082-1089
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• 2015

The aim of this study was to investigate the effect of food neophobia on restaurant image, customer satisfaction, and loyalty in ethnic restaurants. A self-administered survey for data collection 581 customers who visited an ethnic restaurant in August, 2015. Statistical analyses included descriptive analysis, t-test, ANOVA and regression analysis for SPSS 21.0. The finding of the study indicated that the differences of food neophobia score in demographic characteristics showed significant differences by age, occupation, dining-out frequency, and source of dining-out information, not by gender. The mean value of food neophilic group was significantly higher than food neophobic group in all items of restaurant image, overall satisfaction and customer loyalty. The regression analysis showed that tangible aspect, price aspect, and food aspect of restaurant image had positive effects on overall satisfaction and customer loyalty however employee service showed different result by groups. The finding of the study offer marketing strategies for ethnic restaurants to induce customer revisit.

• The Korean Journal of Food And Nutrition
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• 제36권4호
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• pp.222-235
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• 2023

In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.

• Korean Journal of Health Education and Promotion
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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.

• Journal of the Korean Society of Food Culture
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• 제34권3호
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• pp.284-295
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• 2019

This study examined the actual condition of middle school students' dining out based on the data of the 2016 youth food behavior inquiry data of the Korea Rural Economic Institute. The eating out behavior of 278 middle school students' according to gender, average eating-out cost per person, average monthly eating out cost per person, weekly frequency of breakfast, and dietary information source were calculated into a chi-square value by cross analysis. The main results of this study are as follows. First, in middle school students' eating-out status, most students answered 'eating out', and the highest frequency of eating out was 1~3 times a week. The reason for eating out was 'to enjoy delicious food', and 'costly price' was the most common reason for not eating out. Food taste was the most common standard for selecting eating out, and a restaurant was the most common place to eat out. The main restaurant was the 'snack bar (kimbap specialized store)'. Second, there was no significant difference in all items of eating-out status according to the gender. A significant difference in eating out frequency was observed according to average eating-out cost per once (p< .001), standard for selecting eating out (p< .001), main eating out places (p< .001), and main restaurants (p< .01). There was a significant difference in the frequency of eating out (p< .001) in the eating-out status according to average eating out cost per month. Third, the eating-out status according to the breakfast frequency of middle school students had a significant difference in the reason for eating out (p< .001). The eating-out status according to the dietary information source of middle school students had a significant difference in eating out or not (p< .05) and the frequency of eating out (p< .05). These results highlight the importance of school diet education so that middle school students can achieve healthy eating habits and plan to increase their interest and utilization of school dietary education.