• 농업과학연구
• /
• 제49권2호
• /
• pp.285-296
• /
• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• 한국생활과학회지
• /
• 제13권6호
• /
• pp.943-957
• /
• 2004

The purpose of this study is to 1) understand the importance of brands, which are known as one of the key purchasing points to consumers today; 2) 10 clearly clarify the various attributes of goods well-known to consumers; 3) to research the effect of the goods attributes on brand attitude. We examined 465 consumers to understand a purchase or a shopping habit with national and non-brand. The study used SPSS 11.0 package for a data analysis. Then using varimax rotation, we employed a factor analysis to analyze the data and obtain Cronbach ${\alpha}$ value. For more specific data analysis, we conducted t-test, regression analysis, and x2 analysis. The results are as followings: 1. The goods attribute is classified into product attribute, shop attribute, and price attribute. The product attribute is divided into wearability, labeling of size and quality, aesthetic expression, brand expression-harmony, textile-suitability, manageability and product assortment. The shop attribute is into shop environment, shopping convenience, promotion, salesperson service, convenience of location, shop's reputation. The price attribute is into price reasonability, price value, price economy, and price information. 2. The product attribute is different, by national and non-brands, in wearability, labeling of size and quality, brand expression-harmony, textile-suitability, manageability. The shop attribute had a significant difference in environment of shop and its reputation, and the price attribute had one only in price economy. 3. The brand attitude was affected by wearability, aesthetic expression, shop environment, price value, and price information. 4. Also, there exists a difference by demographic variables(age, job, academic background, marriage, income level) in brand attitude. For example, national brands have its consumers with the following variables: higher education, higher income, professional job, over 20s, and married.

• 동아시아식생활학회지
• /
• 제20권5호
• /
• pp.812-822
• /
• 2010

This study explored choice attributes in specially coffee shops and examined the relations between choice attributes and positive emotions customers felt in specially coffee shops. The study also attempted to find differences in choice attributes and positive emotions according to general characteristics of customers and coffee-drinking behavior. Measured items were derived from preliminary interviews and a literature review. Questionnaires were distributed to customers in Seoul who had visited a specially coffee shop in the last 3 months. The derived factors of choice attributes were 'taste of coffee and atmosphere', 'brand', 'price benefit', 'pleasant space', and 'coffee itself. Among those, the two factors 'taste of coffee and atmosphere', and 'brand' had a statistically significant influence on positive emotions of customers. This implies that specially coffee shop customers have primarily emotional rather than utilitarian motivations. Therefore, to better satisfy customers' desires, more effort is needed to improve the physical environment in coffee shops. Female and younger customers showed higher perception of price benefits than others did. The perception of price benefits and pleasant space mainly varied by the location of coffee-drinking and frequency of visiting specially coffee shops. Further differences in positive emotion according to general characteristics and behaviors of having coffee also discussed.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.867-876
• /
• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.

• 아태비즈니스연구
• /
• 제11권1호
• /
• pp.1-16
• /
• 2020

Purpose - The purpose of this research is to investigate the determinants of bakery revisit intention. This research selects Paris Baguette as the research context because the market share of Paris Baguette was the highest in Korean bakery market. Design/methodology/approach -This research employed revisit intention as the dependent variable, while this research chooses six attributes to account for revisit intention. Six attributes are price fairness, taste, product variety, accessibility, display, and membership. This research uses survey as the main instrument. For the data collection, online survey using Google survey form was implemented. The survey participants are domestic consumers of Paris Baguette. The number of observation is 245. For the data analysis, this study used frequency analysis, correlation matrix, exploratory factor analysis, reliability analysis, and multiple regression model. There are four control variables, which contains age, gender, visiting frequency, and monthly income. Findings - The results shows that price fairness, taste, product diversity, and accessibility are significant attributes with the positive effect. Among the significant attributes, taste presented the highest magnitude to explain the revisit intention. However, membership and display appeared as non-significant attributes to account for bakery revisit intention. Research implications or Originality - This study provides the bakery managers with the information to design their service and product. This study also contributes to the literature by understanding the consumer behavior more in the domain of bakery service.

• 한국생활과학회지
• /
• 제23권2호
• /
• pp.303-316
• /
• 2014

This study analyzed the effects of price perception and product attributes on brand loyalty and repurchase intention, and compared the differences in high- and low-priced cosmetic brands. Data were collected from female consumers in their 20s to 40s and a total of 411 responses were used for the final analysis. Findings were as follows. First, when comparing high- and low-priced brands, personal attribute and experiential attribute among cosmetic attributes, brand loyalty, and repurchase intention of high-priced showed the higher mean scores than those of low-priced. Second, all of three cosmetic attributes and P-Q/prestige were significant for high-priced brand loyalty, while experiential attribute, personal attribute, P-Q/prestige, and price consciousness were significant for low priced brand loyalty. Third, with respect to repurchase intention, all of three cosmetic attributes, P-Q/prestige, and sales proneness were significant for high-priced, while experiential attribute, personal attribute, and P-Q/prestige were significant for low-priced. Personal attribute contributed the most to high-priced brand loyalty and repurchase intention, whereas experiential attribute to low-priced. The findings of this study would be helpful to understand the purchase of high and low priced cosmetic brands. The managerial implications for cosmetic brand marketers were provided.

• 한국식생활문화학회지
• /
• 제22권6호
• /
• pp.748-756
• /
• 2007

The purposes of this study were to analyze importance and performance for coffee quality attributes based on customers according to their consumption types; and provided ideas and marketing strategies to increase sales through IPAs (Importance-Performance Analysis). University students in Incheon were conducted a survey from March 13, 2007 to March 31, 2007. As for a quality attribute with the highest importance, the survey showed 'price' was important for ${\ulcorner}$vending machine coffee${\lrcorner}$, and 'taste' was important for ${\ulcorner}$commercial coffee${\lrcorner}$, and ${\ulcorner}$coffee house coffee${\lrcorner}$. And 'thirst relief' was found to have the lowest importance for three types of coffee. As for a quality attributes with the highest performance, the survey showed 'taste' was important for ${\ulcorner}$coffee house coffee${\lrcorner}$ 'price' was important for ${\ulcorner}$vending machine coffee${\lrcorner}$; and 'period of circulation' was important for ${\ulcorner}$commercial coffee${\lrcorner}$. IPA results for coffee quality attributes also showed quality attributes that should be improved quickly for each type of coffee: 'hygiene', 'safety', 'period of circulation', and 'package' were for ${\ulcorner}$vending machine coffee${\lrcorner}$; 'price' and 'freshness' were for ${\ulcorner}$commercial coffee${\lrcorner}$; and 'price' and 'period of circulation' were for ${\ulcorner}$coffee house coffee${\lrcorner}$.

• Preventive Nutrition and Food Science
• /
• 제17권1호
• /
• pp.71-77
• /
• 2012

Hangwa is a traditional food, corresponding to the current consumption trend, in need of marketing strategies to extend its consumption. Therefore, the purpose of this study was to analyze consumers’ consumption patterns and perception of Hangwa to increase consumption in the market. A questionnaire was sent to 250 consumers by e-mail from Oct 8~23, 2009 and the data from 231 persons were analyzed in this study. Statistical, descriptive, paired samples t-test, and importance-performance analyses were conducted using SPSS WIN 17.0. According to the results, Hangwa was purchased mainly 'for present' (39.8%) and the main reasons for buying it were 'traditional image' (33.3%) and 'taste' (22.5%). When importance and performance of attributes considered in purchasing Hangwa were evaluated, performance was assessed to be lower than importance for all attributes. The attributes in the first quadrant with a high importance and a high performance were ‘a sanitary process’, ‘a rigorous quality mark’ and ‘taste’, which were related with quality of the products. In addition, those with a high importance but a low performance were ‘popularization through advertisement’, ‘promotion through mass media’, ‘conversion of thought on traditional foods’, ‘a reasonable price’ and ‘a wide range of price’. In conclusion, Hangwa manufacturers need to diversify products and extend the expiration date based on technologies to promote its consumption. In terms of price, Hangwa should become more available by lowering the price barrier for consumers who are sensitive to price.

• 한국생활과학회지
• /
• 제17권5호
• /
• pp.1015-1026
• /
• 2008

This study explores the attributes of the color cosmetic products and prices, and their effects on the brand trust. In doing so, our sample population has been segmented according to their lifestyle on color cosmetic to understand the group differences. Based on the previous researches, we have chosen four important characteristics of the customer's lifestyle. The number of iteration on factor analysis revealed that our sample population can be formed into three different groups. The significant group differences resulted on the following study variables; the product functionality, the product fragrance/color, the product vessel design, the price value, the price information, the price rationality. Also, from the product aspect, the product functionality, the product fragrance/color, the product vessel design, explained the significant portion of the Y variance. While, on the aspect of price, the value, the rationality, and information in order, significantly contributed on the brand trust.

• 유통과학연구
• /
• 제13권10호
• /
• pp.57-63
• /
• 2015

Purpose - This study investigates the effects consumer perceptions of wine attributes have on repurchase intention. It examineshow wine purchase channels (online or offline) influence perceptions about wine attributes and repurchase intention. Research design, data, and methodology - A total of 390 responses from Florida residents over 21 were collected using online surveys. Responses were analyzed using exploratory factor analysis to identify the underlying wine attribute factors. Multiple regression and multi-group analysis were employed to test the hypotheses. Results - Results revealed that consumer perceptions of wine attributes (sensory, origin, reputation, and price point) significantly influence their repurchase intention. Additionally, the effects of wine attributes on repurchase intentions were found to be significantly different based on the channel used. Findings indicated that wine attributes pertaining to reputation and price point strongly influenced repurchase behavior of online consumers, while offline wine consumers were influenced more by sensory and origin attributes. Conclusions - Study findings provide useful information for wine industry sales channels for developing new marketing strategies to effectively attract wine consumers to repurchase wine.