Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Selection Attributes regarding American Beef by Importance-Performance Analysis -Focused on the University Students in Seoul and Gyeonggi Area-

미국산 쇠고기 선택속성의 중요도-만족도 분석 - 서울.수도권 대학생을 중심으로 -

  • Nam, Ji-Yeon (Dept. of Foodservice Management & Nutrition, SangMyung University) ;
  • Hong, Wan-Soo (Dept. of Foodservice Management & Nutrition, SangMyung University)
  • 남지연 (상명대학교 외식영양학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Published : 2012.02.28
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Abstract

The purpose of the study is to examine the importance and performance degrees between Selection Attributes of American beef by IPA(Importance-Performance Analysis) for university students in Seoul and Gyeonggi Area. A total of 590 questionnaires were distributed, and 481 questionnaires were used in the study (81.5% of response rate). According to the IPA results of 12 selection attributes for American beef, the selection attributes with relatively low satisfaction but high importance(II quadrant) were 'country of origin', 'safety', 'cleanliness and hygiene'. The factor to be improved relatively through to the results of IPA was consumer confidence factor ('country of origin', 'safety', 'cleanliness and hygiene') and it was confirmed that university students had a low satisfaction in large degrees compared to the significance of American beef. Therefore, recovery of consumer confidence of American beef is urgent as well as the need to increase satisfaction of consumers. From now on, based on these results, it is considered that many efforts are necessary to increase the trust of consumers by planting awareness that American beef is safe by setting institutional conditions to vitalize purchase of American beef. Moreover, it is considered that these efforts would be significant for the vitalization of restaurants with beef as their main menu, and vitalization of consumption of Korean beef as well as American beef henceforth.

Keywords

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