Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Residence Preference and Purchase Satisfaction of Bakery Product Purchasers

주거지에 따른 베이커리 제품의 선호도와 구매 만족도

  • 이숙은 (위덕대학교 외식산업학부) ;
  • 한경필 (위덕대학교 외식산업학부)
  • Received : 2022.01.29
  • Accepted : 2022.03.23
  • Published : 2022.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

이 연구의 목적은 주거지와 소득에 따른 베이커리 제품 구매 속성과 형태에 대해서 조사하였다. 일반적인 사항에서 전체 1,235명 중의 여성이 59.6%, 남성이 40.4%로 여성이 남성보다 조금 더 많았으며, 주거지는 서울 대도시 지역이 53.0%, 중소도시 지역이 47.0%였다. 베이커리 제품의 선호도에서 '일반 식빵과 단과자 빵류'가 56.5%로 가장 많았고, '샌드위치류' 26.0%, '천연 발효빵과 건강빵' 24.5%, '케익류' 20.6%, '빵과 함께 커피, 음료' 17.2% 순이었다. 소득에 있어서는 소득이 높아질수록 '천연 발효빵과 건강빵'을 선호하였으며(p<0.001), 소득이 낮아질수록 '조각 케익'(p<0.001)과 '샌드위치류'(p<0.001)를 선호하였다. 베이커리 제품의 만족도에서는 '품질과 맛'(M=3.76), '신선도'(M=3.64), '양질의 재료'(M=3.40), '기능성 제품판매'(M=3.31), '영양성분'(M=3.24) 순으로 나타났으며, 주거지에 있어서 서울 대도시 사람과 중소도시에 거주하는 사람 모두 '품질과 맛'(p<0.05), '신선도'(p<0.05)를 중요하게 생각하였다.

Keywords

References

  1. S. E. Lee, G. P. Han, "A study on the income choice attributes and usage pattern of bakery product purchasers", Journal of the Korean Applied Science and Technology, Vol.38, No.2, pp. 343-355, (2021). https://doi.org/10.12925/JKOCS.2021.38.2.343
  2. E. A. Park, "Study on job satisfaction & turnover of bakery employees: emphasized on window bakery, franchise bakery & hotel bakery", MS Thesis Dongguk University Business Administration, Seoul. pp. 1-5, (2002).
  3. S. E. Lee, G. P. Han, "A study on the age-specific choice attributes and usage pattern of bakery product purchasers-for the focus on Seoul", Journal of the Korean Applied Science and Technology, Vol.35, No.2, pp. 336-349, (2018).
  4. W. M. Kim, Y. S. Lee, "A study on the actual conditions of bakery utilization according to the female age-centering around the females in Seoul region", Korea Journal Culinary Science & Hospitality Research, Vol.8, No.2, pp. 77-91, (2002).
  5. Korean Bakery Association.(2006).
  6. M. H. Cho, "A study of bakery's selection attributes", MS Thesis Donga University Business Administration, Busan, pp. 5-6, (2002).
  7. J. S. Han, "Study on the market segmentation of bakery according to the customers' characteristic", MS Thesis Sejong University, Seoul, pp. 6, (2004).
  8. K. H. Jeong, S. J. Kim, "A study on the customers' selection attributes and satisfactions for window Bakeries", Journal of Foodservice Management Society of Korea, Vol.7, No.2, pp. 7-23, (2004).
  9. Y. S. Kim, "The study on the customer feeling and loyalty of bakery cafe", Journal of International Tourist Trade, Vol.10, No.7, pp. 15-32, (2009).
  10. M. K. Choi, J. C. Jeong, "The importanceperformance analysis of bakery cafe choice attributes perceived by customers in Seoul", Journal of Korean Food Science, Vol.35, No.4, pp. 456-463, (2006).
  11. Y. J. Shim, J. K. Kim, "A Study on How Individual Value Affects to Attribute of Choice for Bakery", Korea Tourism Research Association, Vol.22, No.4, pp. 366-367, (2008).
  12. R. A. Hansen, T. Deutscher, "An empirical investigation of attributses importance in retail store selection", Journal of Retailing, Vol.53, No.4, pp. 59-72, (1978).
  13. M. R. Zimmer, L. L. Golden, "Impressions of retail store: A content analysis of consumer images", Journal of Retailing, Vol.64, No.3, pp. 265-293, (1988).
  14. S. J. Park, Y. S. Kim, "The effect of repurchase intention on baker shop customer's service quality satisfaction", The Korean Journal of Culinary Research, Vol.11, No.3, pp. 40-55, (2005).
  15. E. J. Lee, B. S. Chae, "The effects of hotel bakery brand image affecting the product quality and the customer satisfaction", Service Management Journal Vol.10, No.1, pp. 231-232, (2009).
  16. K. M. You, H. H. Jang, E. S. Lee, J. T. Park, S. T. Hong, "Study of stability and shelf-life of red ginseng beverage emulsified by homogenizer high pressure", Journal of the Korean Applied Science and Technology, Vol.35, No.1, pp. 70-79, (2018).
  17. H. Y. Nam, "The quality characteristics of sponge cake added with the ingredients of Sagoonja-Tang", Journal of the Korean Applied Science and Technology, Vol.34, No.4, pp. 1066-1075, (2017).
  18. J. C. Jeong, M. K. Choi, "The impacts of customer characteristics and Service quality on attitudes and behaviors of bakery cafe Customers", Korean Journal. Community Nutrition, Vol.11, No.3, pp. 383-389, (2006).
  19. O. S. Kim, N. M. Joo, "The purchasing practice of bakery product by female university student", Korean Journal Society Food Cookery Science, Vol.18, No.2, pp. 247-261, (2002).
  20. Y. S. Jeong, "A selection property comparative study along a bakery store operating mode", MS Thesis Kyonggi University, Suwon, pp. 54-77, (2006).