Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 3
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- Pages.357-365
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
The Effect of Taste and Cooking Method of Medicinal Cuisine on Customer Loyalty
약선 요리의 맛과 조리방법이 고객 애호도에 미치는 영향
- Jung Jin-Woo (Division of Food Culinary, Youngsan University) ;
- Park Bong-Gyu (Division of Hotel & Tourism Management, Dong-Eui University)
- Published : 2005.06.01
Abstract
This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.