• 한국조리학회지
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• 제23권3호
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• pp.1-7
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• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• 감성과학
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• 제22권3호
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• pp.65-76
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• 2019

AR (Augmented Reality; 증강현실)은 가상의 이미지를 현실 세계에 덧붙이는 기술이다. 본 연구는 온라인으로 활발히 소비되는 품목인 음식을 AR로 제시했을 때의 효과를 살펴보고자 한다. 본 연구에서는 AR 음식 이미지가 구매 의사와 사용자 참여에 미치는 영향을 정적인 음식 이미지와 비교하여 알아보았고, 이미지 제시 방식과 구매 의사와의 관계를 사용자 참여가 매개하는지도 살펴보았다. 참가자는 두 조건 중 하나로 무선할당되어 AR 조건은 AR로 음식 이미지를 보고 정적 조건은 정적인 음식 이미지를 보았다. 그 후 참가자들은 사용자 참여와 구매 의사를 묻는 설문에 응답했다. 실험 결과, AR로 음식을 본 조건이 정적인 이미지를 본 조건보다 사용자 참여가 더 높았고, 구매 의사 또한 더 높은 것으로 나타났다. 매개 분석 결과, 사용자 참여의 간접효과는 통계적으로 유의했으며, 사용자 참여는 이미지 제시 방법과 구매 의사 간의 관계를 완전매개하는 것으로 나타났다. 하위요인별로 매개 분석을 진행한 결과, 사용자 참여의 하위 척도 중에서도 심미성의 완전매개 효과가 나타났다. 연구 결과를 정리하면, AR로 음식 이미지를 보게 되면 심미성이 높아지며, 높은 심미성은 음식에 대한 높은 구매 의사로 이어진다. 따라서 본 연구는 음식 이미지를 제시하는 방법으로 AR 기술이 효과적으로 사용될 수 있음을 밝히고 있다.

• 디지털융복합연구
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• 제14권2호
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• pp.73-81
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• 2016

현재의 노인소비자들은 빠른 경제 성장으로 경제능력이 향상되었으며 의학의 발달로 예전 보다 오래 살게 되었다. 따라서 노인소비자들은 실무적인 측면에서 기업들에게 주요한 고객이 되었다. 하지만 그들을 이해하고 소비를 유도하려면 먼저 학계에서 실증적인 연구가 이루어져야 한다. 따라서 본 논문에서는 노인소비자의 심리적 특성과 건강기능식품 구매의도와의 관계를 실증적으로 분석하고자 한다. 연구과정에서 파악된 주요내용은 다음과 같다. 첫째, 노인소비자의 심리적 특성 모두 건강기능식품 구매의도에 통계적으로 매우 유의했다. '편리트렌드형', '노인인지형'은 양(+)의 방향으로 건강기능식품 구매의도에 영향을 많이 미쳤다. 둘째, '편리트렌드형'과 '노인인지형'은 '혁신성취형'보다 좀 더 건강기능식품 구매의도에 좀 더 영향을 미치는 것으로 나타났다. 셋째, '혁신성취형'은 건강기능식품 구매의도에 통계적으로 매우 유의하게 음(-)의 방향으로 유의하였다.

• 유통과학연구
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• 제18권9호
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• pp.19-30
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• 2020

Purpose: As an environmental concern increases, customers pay more attention to purchase organic food. While customers' purchase intention of organic food has been widely studied, there are lacks of researches regarding the moderation effect of environmental concern and the interactive effect of level of education based on the Theory of Planned Behavior (TPB). This study examines the influence of level of education and environmental concern on purchase intention based on the Theory of Planned Behavior and organic food in Vietnam. Research design, data and methodology: The methodology of mixed methods of qualitative and quantitative is applied with a survey of 420 customers being conducted to collect data from three biggest cities in Vietnam: Ho Chi Minh, DaNang and Hanoi. SPSS 23 and SMART-PLS 3.2 are used for data analysis. Results: The result shows that the customers have more environmental concern which increases their attitude to the intention of purchasing organic food. Moreover, there has not the three-way interactive effect of level of education, environmental concern and attitude on purchase intention toward organic food. Conclusions: This enriches the existing literature with the moderation of environmental concern to the relationship between attitude and purchase intention toward organic food in Vietnam based on the Theory of Planned Behavior.

• 한국식생활문화학회지
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• 제24권3호
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• pp.245-255
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• 2009

As multinational brands have made inroads into domestic food service industry, and its recognition has been high to consumers, This research has tried to examine the general identity of brand, their recognition, and re-purchase behaviors. The purpose of this study is to inquire into how the brand value by brand identity was caused by recent development of food service industry, and how it had an effect on the purchase behaviors of them. In particular, factors of general identity have a significant effect on the revisit and purchase intention, as the image and ads of family restaurant among brand property factors of family restaurant showed an significant effect on the revisit intention. This study was made with priority given to the brand identity as four brand factors such as product brand, organizational brand, community brand and design brand based on the confidence. Results found that the community brand and design brand had a significant difference on purchase intention. Consequently, it has been suggested that the marketing strategies to make the brand identity strong have to be established with various brand enhancement tactics in the food service industry.

• Journal of Korea Trade
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• 제26권5호
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• pp.106-124
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• 2022

Purpose - The increasing share of Korean private label products (PLPs) in the domestic market helped generate lucrative revenue. In recent years, major South Korean retailers have begun to cast their sights on overseas markets and actively export their PLPs. In China, the proportion of private label fresh food (PLFF) is gradually expanding amid the development of the new retailing model. A profound understanding of the relationship between private label fresh produce and purchase intention may be the answer to helping Chinese retailer private labels expand supply chains in Korea. This study, taking Chinese retailers as an example, examines the impacts of selection factors of private label fresh food and perceived value on purchase intention. Apart from that, the relationship between the selection factors and purchase intention will be analyzed with perceived value as a mediator. Design/methodology - This work aims to empirically analyze the purchase intention of private label fresh food using statistical analysis. In this study, a hypothetical causal model consisting of 6 latent variables and 24 measured variables is developed based on the literature review. To validate the research hypotheses and the research model, SPSS23.0/AMOS23.0 is used to analyze factors such as validity and reliability, as well as structural equation modeling. Findings - The hypothetical model established in this study is of general applicability. In respect to PLFF, perceived value, while significantly influencing purchase intention in combination with four selection factors (perceived quality, perceived price, brand trust, and store image), mediates partially between the first three factors and purchase intention, which rules out the impact and mediating effect of store image on purchase intention. Originality/value - These research results, as helpful insights into the present circumstances of Chinese PLFF in the domestic market, provide useful information and guidance for Korean retailers and service providers to innovate production and service, as well as develop marketing and promotion strategies, so that they can shift private label goods with advantages from domestic demand to export, thus increasing overseas profitability. Further, this work will also contribute to relevant research.

• 산경연구논집
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• 제12권2호
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• pp.19-27
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• 2021

Purpose: This study investigated the impact of key factors such as service quality, perceived benefit and brand familiarity on a consumer's intention to order online food delivery (OFD). In addition, mediating effect of electronic word of mouth (e-WOM) between relationships among selected key variables and OFD purchase intention is also assessed. Research design, data and methodology: This explanatory, quantitative study employed convenience sampling and collected data through online structured questionnaire from 304 respondents who are users of OFD apps based in greater Klang valley region of Malaysia. The data was then subjected to normality and reliability assessment followed by confirmatory factor analysis, validity assessment and structural equation modelling using IBM SPSS AMOS 24.0. Results: Findings revealed that service quality, perceived benefits and brand familiarity affects purchase intention positively and significantly. Perceived benefits demonstrated highest impact on purchase intention followed by brand familiarity and service quality. Findings also suggest that e-WOM fully mediates relationship between brand familiarity and purchase intention, however, the same was not observed for remaining two variables. Conclusions: The study has enriched OFD literature by investigating impact of selected key factors on purchase intention in the context of OFD. Implications, limitations and future research avenues are then discussed.

• 한국조리학회지
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• 제22권3호
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• pp.92-107
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• 2016

본 연구는 Baron & Kenny가 제시한 위계적 회귀분석을 이용하여 식품 안전에 태도의 중재자 효과를 확인하는 것입니다. 다음과 같은 연구 결과 및 시사점을 요약될 수 있다. 첫째, 중국소비자의 식품탐구형이나 편의추구형 성향이 강할수록 한국 라면 구매의도가 높아지지만, 건강추구형 성향이 강할수록 한국 라면 구매의도가 낮아졌다. 둘째, 중국 소비자의 푸드 네오포비아 성향이 강할수록 전반적으로 한국 라면 구매의도가 낮아지는 경향을 보였고, 편의추구형 유형의 사람의 한국 라면 구매의도를 억제하는 조절효과가 있는 것으로 나왔다. 셋째, 한국 식품안전태도에 긍정적으로 인지할일수록 전반적으로 한국 라면 구매의도를 상승시키고, 식품탐구형과 편의추구형 유형의 사람들의 한국 라면 구매의도를 유의적으로 상승시키는 조절효과가 있었다.

• 한국식생활문화학회지
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• 제39권1호
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• pp.1-12
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• 2024

Food is essential for sustenance and reflects a country's identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled·stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled·stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.

• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.951-959
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• 2021

The study investigated the effect of food safety knowledge, food safety trust and the factors influencing organic food purchase intention in the 'new normal' of the COVID-19 pandemic. The study employed non-contrived and cross-sectional methods. The data was collected in Malaysia using convenience sampling. A total of 330 valid questionnaires were analyzed using Structural Equation Modelling (SEM) and PROCESS for hypothesis testing. The study revealed a significant relationship involving food safety knowledge on personal attitude, perceived social pressure, and perceived autonomy. Moreover, organic food purchase intention was found to be influenced by personal attitude, perceived social pressure, and perceived autonomy. Interestingly, trust in organic food safety moderated the relationship between perceived autonomy and organic food purchase intention. The study proved valuable for stakeholders and organic food producers to understand the 'new normal' COVID-19 market scenario for a sound understanding of the market and the sustainability of the organic food industry. A new research framework is proposed and validated, related to individual purchase decision in global health issues which is limited in current literature. Hence, the study contributed to a better comprehension of green consumerism mainly in the Asian market.