• 한국식품영양학회지
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• 제34권6호
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• pp.650-661
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• 2021

The purpose of this study was to compare and analyze the importance and satisfaction of consumer selective attributes by home meal replacement (HMR) types using local ingredients. This study was conducted from December 4 to December 8, 2020. A total of 380 responses organized according to preferred types of HMR (100 for Ready to Eat (RTE), 92 for Ready to Heat (RTH), 88 for Ready to Cook (RTC), 100 for Ready to Prepared (RTP) were used for the final analysis. Statistical analysis was conducted by descriptive analysis, paired t-test, and importance-satisfaction analysis by HMR type. Findings of this study showed significant differences in consumer selective attributes by HMR type. RTE and RTC need to improve quality while RTH needs to improve quality and packaging. Notable selective attributes were quality, packaging, and information. They were located in different quadrants of each HMR type. All other attributes appeared in the same quadrant. Further research is needed to determine differences in quality, packaging, and information for each HMR type. Results of this study provide basic data for developing products and marketing strategies for each type of HMR products using local ingredients.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• International Journal of Internet, Broadcasting and Communication
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• 제13권3호
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• pp.84-91
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• 2021

The purpose of this study is to investigate the structural relationship between resort selection attributes, emotional responses, and empirical values of scuba diving participants. The general population who enjoys scuba diving in Korea was selected as the population. Using the convenience sampling method, 553 of the 600 questionnaire samples were extracted as the final valid sample. For data processing, frequency analysis, exploratory factor analysis, and Cronbach's α test were performed using SPSS 23, and confirmatory factor analysis and structural equation model analysis were performed with AMOS 18. The results are as follows: First, among the sub-factors of selection attributes, equipment, facility environment, and diving point showed a positive effect on emotional response, but staff service did not have any significant effect. Second, the emotional response positively affected by the selection attribute showed a positive effect on all factors of service excellence, consumer utility, fun value, and aesthetic value of empirical value. Therefore, scuba diving resort managers must recognize the importance of equipment, facility environment, and diving point among these selection attributes of customers. And to satisfy the customer needs the resort must accurately identify the needs for diving equipment, facility environment and diving point. Various methods for this should be explored through the needs of the identified customers, and efforts should be made to provide safe equipment, comfortable facilities, and various diving points.

• 산경연구논집
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• 제11권10호
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• pp.17-25
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• 2020

Purpose: The purpose of this study is to narrow the target down to college students representing single-person households to identify the main attributes of their choice of Home Meal Replacement(HMR) and to look at the impact on satisfaction and repurchase intentions. Research design, data and methodology: An online survey was conducted for consumers who purchased HMR products at least once and a total of 264 questionnaires were used for demonstration analysis. The collected data have verified for validity and reliability between measurement variables through exploratory factor analysis and reliability analysis. Results: As a result, curiosity, economy, safety, and brand, which are HMR selection attributes that university students' value, have a significant impact on satisfaction, and satisfaction has a significant impact on the intention of repurchase, a variable of behavior. In addition, the adjustment effect of health value pursuit was significant only in safety attributes. Conclusions: This study divided the target group to examine what the HMR selection attributes of single-person college students are, the main consumer of HMR, and how selective attributes affect satisfaction and willingness to repurchase. In the process, we wanted to find out if there was a moderating effect on the health-oriented values in the dietary lifestyle.

• 식품보건융합연구
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• 제3권1호
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• pp.1-7
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• 2017

The study has made theoretical system by thesis journals at home and abroad, material of the Association of Convenience Store Industry of Korea, materials of Statistics Korea and reference books. First, the study examined convenience store's brand image, cognized value, quality level, reliability upon brand, structural relation of purchasing intention, and designed models and theses. Second, the first questionnaire consisted of test items of precedent study, and inspected in advance to inspect reliability and appropriateness, and made correction and supplemented problems. Third, SPSS and AMOS statistics were used to conduct empirical analysis and to find out conclusion and implications. In this study, the subject was consumers who visited local convenience stores such as GS25, Seven Eleven and CU last 3 months to buy PB food. Consumers' consumption pattern and culture made change to be reasonable and practical owing to aging society, nuclear family, women's entering into the society, one person household consumer, and convenient and prompt buying to make different consumption pattern and to make change of commodity distribution pattern. Convenience store took action against change of the trend to expand business area by new distribution channels to get another growth source. Private brand (PB) food that was distributor's brand was expanded. The PB product has been competitiveness of food service industry.

• 한국조리학회지
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• 제23권4호
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• 한국조리학회지
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• 제15권4호
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• pp.286-298
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• 2009

본 연구는 미국산 쇠고기에 대한 소비자의 선호도와 쇠고기를 선택하는데 있어서 쇠고기 관여도, 쇠고기 구매 의도 간의 관계를 규명하고자 하였다. 본 연구는 2008년 7월 11일부터 7월 13일까지 서울, 대전, 대구 지역에 위치한 대형 할인 마트 2곳을 각각 선정하여 방문한 고객을 대상으로 실시하였고, 278부를 최종분석에 사용하였다. 연구결과, 소비자들은 쇠고기를 구매할 때 안전성을 가장 중요하게 생각하는 것으로 나타났고, 지방의 양, 브랜드를 중요하지 않게 생각하는 것으로 나타났다. 수입산 쇠고기 중 호주산쇠고기는 소비자들에게 신뢰를 얻고 있는 것으로 나타났고, 한우 선호도와 호주산 쇠고기의 선호도는 긍정적 상관관계가 있는 것으로 나타났다. 또한 쇠고기 선택 속성에 대한 저관여 집단이 고관여 집단보다 미국산 쇠고기 구매 의도가 높은 것으로 나타났다. 쇠고기 선택 속성에 대한 관여도가 미국산 쇠고기 구매 의도에 미치는 영향을 알아보기 위해 미국산 쇠고기 선호도를 통제한 상태에서 분석을 실시한 결과, 쇠고기 선택 속성의 관여도는 미국산 쇠고기 구매 의도에 유의한 영향을 미치는 것으로 나타났다. 쇠고기 선택 속성의 관여도와 관련성이 있는 인구통계학적 특성은 성별로 나타났고, 저관여에서 유의한 차이가 나타났다. 성별에 따라서 여자가 남자보다 미국산 쇠고기 선호도가 낮은 것으로 나타났다.

• 한국조리학회지
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• 제17권4호
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• pp.204-218
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• 2011

본 연구에서는 약선 요리의 문제점을 도출하여 향후 약선 음식이 나아가야 할 방향을 제시하고, 약선 전문식당의 고객유지 및 고객확보를 위한 마케팅 전략을 수립하여 외식산업의 한 축으로 성장할 수 있는 효율적인 운영방향을 제시하는데 본 연구의 목적이 있다. 영향요인인 구매동기의 성인병예방, 지방함유량, 무공해식품, 식품균형이 재구매의도와 추천의도에 미치는 영향에 관한 가정을 검증한 결과, 약선 요리의 구매동기는 성인병, 지방, 무공해식품 등 건강에 대한 소비자의 욕구를 충족할 수 있는 약선 요리의 수준이 높을수록 재구매의도와 추천의도에 유의적인 영향을 미친다는 검증결과가 나타났다. 영향요인인 구매동기의 성인병예방, 지방함유량, 무공해식품, 식품균형이 매개요인인 만족도에 미치는 영향에 관한 가설을 검증한 결과, 지방함유량을 제외한 성인병예방, 무공해식품, 식품균형이 유의적인 영향을 미치는 것으로 밝혀졌다. 따라서 이러한 연구의 분석결과를 바탕으로, 약선요리와 약선 전문식당 운영에 대한 유용한 정보를 제시하고자 하였다.

• 한국조리학회지
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• 제17권2호
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• pp.85-97
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• 2011

연구는 HMR 상품 중 RTEC(간단 조리 후 먹는 음식)상품에 대한 선택속성이 고객만족에 미치는 영향과 고객만족이 재 구매 의도에 미치는 영향을 살펴보고자 RTEC 상품을 경험해본 여성고객을 모집단으로 하여 서울, 경기지역과 전주, 전북 지역에 거주하는 20대 이상의 여성고객을 대상으로 조사를 실시하였으며, 219부의 유효한 설문지를 최종분석에 사용하였다. 분석결과 가치와 유용성, 선호메뉴와 간편성, 음식품질이 고객만족에 유의한 영향을 미치는 것으로 나타났고, 가치와 유용성, 음식품질이 재 구매 의도에 유의한 영향을 미치는 것으로 나타났으며, 고객만족이 재구매 의도에 유의한 영향을 미치는 것으로 나타났다.

• 한국산학기술학회논문지
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• 제20권8호
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• pp.122-132
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• 2019

본 연구는 상품 특성 및 상황에 따른 선호역전 현상이 선택에 어떠한 영향을 미치는 지를 규명하여 소비자 의사결정 논리체계를 살펴보고, 선택변화에 영향을 미치는 변인들을 규명하여 효과적인 의사결정 및 마케팅 전략을 수립하는데 목적이 있다. 본 연구의 목적인 소비자 선호역전과 선택변화 간의 영향관계를 확인하기 위해 3가지의 연구문제를 설정하였으며, 범주형 종속변수를 고려하여 다항로지스틱 회귀분석을 실시하였다. 연구 결과, 의료서비스 상품과 일반 제조품의 선호도 감소가 선택변화 및 선택연기에 유의한 영향을 미치는 것을 확인함으로써 연구문제 1을 해결하였다. 그리고 의료서비스 상품에서 속성의 중요도에 따른 선택변화가 일반 제조품에 비해 더욱 민감하게 작용한 반면, 선호역전에 따른 선택변화가 일반 제조품에서 더욱 높게 나타남을 확인하였다. 본 연구는 기존의 선호 및 선호역전 연구와는 다른 관점에서 소비자의 중심가치로서의 선호 개념을 조명하여 선택 간의 인과관계를 확인하였으며, 선호역전에 따른 선택변화 뿐만 아니라 선택연기와 같은 다른 대안까지 포함할 수 있음을 연구결과로 제시함에 따라 그에 따른 이론 실무적 시사점을 제공하는 데 의의가 있다.