• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.268-279
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• 2019

This study applied the Q methodology to the graduate students of the department of food service management in Seoul to grasp the subjective perception of customers using the big blur phenomenon and the introduction of the kiosk. As a result of the analysis, five types were derived. (N = 6): Fast payment and various order preference types, the second type (N = 6): Earning and discount benefits preference type, the third type (N = 3): Simple order preference type, The fourth type (N = 2): Employee service preference type, and the fifth type (N = 3): Safety payment preference type. In the future, the research on the Big Blur phenomenon of eating out company will be refined through more detailed Q methodological questions with analytical techniques based on extensive literature and empirical studies, and to analyze the various opinions of respondents more concretely and objectively.