• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.129-139
• /
• 2017

The necessity of selecting food based on correct information through nutrition ingredients included in the food is being emphasized due to the recent increase in interest of restaurant users in healthy and safe food. This study verified the structural causal relationship among consumer attitude, use reason and health-consciousness regarding nutrition information labeling and their satisfaction and revisit intent. A total of 266 surveys conducted over restaurant users residing in the Busan area was used for the final analysis of the study to attain this study's objective. The suitability of the Structural Equation Modeling and organic causation relationship was verified through the statistics programs SPSS (V 23.0) and AMOS (V 21.0) in order to attain this study's objective, and the control effect of age has been verified. The results showed that a meaningful causal relationship was confirmed in all elements excluding consumer attitude. A control effect was also confirmed in the influential relationship between use reason and satisfaction level. The results of the study suggested that the nutrition information labeling system of restaurants provides practical implications and marketing strategies for restaurant managers and government policy makers.