DOI QR코드

DOI QR Code

Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants

음식점 원산지표시제에 관한 중요도-만족도 분석

  • 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)
  • Received : 2014.09.19
  • Accepted : 2015.02.05
  • Published : 2015.02.28

Abstract

The purpose of this study is to investigate the importance-performance analysis for country-of-origin labeling at restaurants. There is a growing concern over food safety as well as interest in the country-of-origin for food ingredients served at restaurants. In this study, the importance-performance analysis for the labeling of country-of-origin at restaurants, revealed that there were significant differences in all 12 attribute items, and the importance was scored higher than the performance in all items. Also, the importance-performance analysis for the attributes of the country-of-origin labeling showed that 'supportive government policies', 'system of controls for violation of the country-of-origin labeling', and 'penalty for violation of the country-of-origin labeling' are included in the second quadrant, which has a high level of importance but a low level of performance.

Keywords

References

  1. Ahn HJ, Park SH, Joo NM. 2010. Consumer awareness and demand for country-of-origin labeling at restaurants -for adults who live in seoul. J Korean Diet Assoc 16(3):255-269
  2. Bharath J, Charles F. 2009. Nutritional information on restaurant menus: Who cares and why restauranteurs should bother. Int J Contemp Hosp Manag 21(7):876-891 https://doi.org/10.1108/09596110910985331
  3. Choi WS, Choi SK, Lee SB. 2013. The effects of the attributes of the eco-friendly agricultural products traceability system on perceived value and behavioral intention. Korean J Culinary Res 19(4):161-175
  4. Chong YK, Song HJ, Eo GH. 2009. Regulatory compliance and its revision concerning country-of-origin meat labeling in the restaurant industry. J Tourism Sci 33(5):123-146
  5. Gallicano R, Blomme RJ, Rheede AV. 2012. Consumer response to nutrition information menu labeling in full-service restaurants: making the healthy choice. Adv Hosp Leisure 8(2):109-125 https://doi.org/10.1108/S1745-3542(2012)0000008010
  6. Green CG. 1993. Using customer survey data to develop marketing strategies in college/university foodservice. J College University Foodserv 1(1):39-51
  7. Han HJ, Kim YM. 2010. An investigation of green hotel customers' decision formation: developing an extended model of the theory of planned behavior. Int J Hosp Manag 29(4):659-668 https://doi.org/10.1016/j.ijhm.2010.01.001
  8. Hong WS, Yoo HK. 2008. Restaurant selection and marketing strategy for elderly customers-focusing on foodservice managers and employees. J Foodserv Manag 11(1):165-177
  9. Huh EJ, Kim JW. Consumer knowledge and attitude to spending on environment-friendly agricultural products. 2010. Korean J Human Ecol 19(5):883-896 https://doi.org/10.5934/KJHE.2010.19.5.883
  10. Hwang EK. 2010. A study on the effects of country of origin labeling and the traceability system for hanwoo beef on safety and consumer trustworthiness. Korean J Culinary Res 16(2):270-290
  11. Hwang JJ. 2012. How does nutritional information about fast food menu items influence consumer choice behavior according to their health consciousness and nutritional knowledge?. Korean Academic Soc Hosp Adm 21(2):93-112
  12. Jeon YM. 2007. On the foodservice customer Recognition of Food safety. Korean J Culinary Res 13(4):243-255
  13. Jung HS, Yoon HH. 2008. The influence of corporate social responsibility of family restaurants on image, preference and revisit intention-based on the university students in Seoul. Korean J Culinary Res 14(2):138-152
  14. Jung MK, Cheon SG, Nam YH. 2010. The impacts of law of labeling the origin of beef in restaurants on the korean hanwoo market. Korean Agric Econ Assoc 51(1):57-78
  15. Kim JH. 2013. A study on the importance and performance for factors that diners use to select restaurants. Korean Academic Soc Tourism Manag 28(1):173-188
  16. Kim JM, Eu YS. 2011. The effect of the percept in an indicated ingredient's origin on the brand trust and brand loyalty at the family restaurant. J Foodserv Manag 14(3):235-256
  17. Kim SS. 2010. Consumer's use of beefs' labeling related with safety. J Consumer Policy Studies 37(4):47-71
  18. Kim TH, Chang HJ. 2003. Family restaurant patrons' perception on nutrition information of restaurant menus. Korean J Food Culture 18(3):270-278
  19. Korea National Statistical Office. 2014. Statistical Database. Available from: http://kosis.kr/wnsearch/totalSearch.jsp Accessed October 15, 2014
  20. Lantz G, Loeb S. 1996. Country of origin and ethnocentrism: an analysis of Canadian and American preferences using social identity theory. Adv Consumer Res 23(2): 374-378
  21. Lee DJ, Lee JC, Kim MH. 2013. Effect of menu calorie label on menu sales and consumer's recognition at a Korean restaurant in a restaurant. Korean J Community Nutr 18(5):505-514 https://doi.org/10.5720/kjcn.2013.18.5.505
  22. Lee KI, Hwang YJ, Son YE. 2009. The status and tasks of country of origin labeling for restaurants. Korea Runal Economic Institute. A Research Paper. p 108
  23. Lee LE, Niodea O, Simonne AH, Bruhna CM. 2012. Consumer perceptions on food safety in Asian and Mexican restaurants. Food Control 26(2):531-538 https://doi.org/10.1016/j.foodcont.2012.02.010
  24. Lee SJ, Shin SY, Yang IS, Lee MK. 2006. A case study on the marketing strategy for a take-out specialty store through analysis of customer informations. J Korean Soc Dietary Culture 21(2):131-141
  25. Martilla JA. and James JC. 1977. Importance-Performance Analysis. J Mark 41(1):13-17 https://doi.org/10.2307/1250226
  26. National Agricultural Products Quality Management Service. 2013. 1/4th quarter 2014 household trends. Available from: http://www. naqs.go.kr/popup/originchange_01.jsp. Accessed September 29, 2014
  27. Oh HM. 2001. Revisiting importance-performance analysis. Tourism Manag 22(6):617-627 https://doi.org/10.1016/S0261-5177(01)00036-X
  28. Park SH. 2011. Consumer's menu choices by providing nutritional information and the moderating effect of future orientation. Korean Tourism Res Assoc 25(4):335-352
  29. Roberto CA, Larsen PD, Agnew H, Baik J, Brownell KD. 2010. Evaluating the impact of menu labeling on food choices and intake. American J Public Health 100(2):312-318 https://doi.org/10.2105/AJPH.2009.160226
  30. Tandon PS, Wright J, Zhou C, Rogers CB. 2010. Nutrition menu labeling may lead to lower-calorie restaurant meal choices for children. Pediatrics 25(2):244-248
  31. The Farmers Newspaper 2014. Beef is properly display the country of origin or a restaurant? Available from: http:// www.nongmin.com/article/ar_detail.htm?ar_id=242288&sub Menu=dsearch&key. Accessed September 21, 2014
  32. Yang IS, Shin SY, Kim HY. 2000. The effects of customer expectations and satisfaction on customer loyalty in restaurants. J Korean Sci Community Nutr 5(2):225-235
  33. Yoo JA, Jeong HS. 2011. Consumer awareness of nutrition labelling in restaurants according to level of health consciousness. J Korean Soc Food Sci Nutr 24(3):282-290 https://doi.org/10.9799/ksfan.2011.24.3.282

Cited by

  1. Importance-Performance and Willingness to Purchase Analyses of Home Meal Replacement Using Eco-Friendly Food Ingredients in Undergraduates according to Gender vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1873
  2. Recognition and Utilization of Mark of Food Origins in Restaurants among College Students in the Seoul Area vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.682
  3. Consumer knowledge regarding country-of-origin labeling for restaurants vol.51, pp.4, 2018, https://doi.org/10.4163/jnh.2018.51.4.357
  4. Perception and importance for country-of-origin labeling at restaurants in college students in Jeju vol.51, pp.2, 2018, https://doi.org/10.4163/jnh.2018.51.2.177