• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.287-294
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• 2017

This study analyzed the comparative importance of the selection of a restaurant for solo diners, and suggests a solution for the ideal type of the restaurant that are appealing to solo diners using conjoint analysis techniques. A total of 280 questionnaires were distributed to consumers who had experience dining alone from June $7^{th}$, 2017 to June $14^{th}$, 2017, and 261 were completed (93.21%). As a result, the importance of the attributes of the restaurant was found to be the menu for solo diners (36.92%), price (30.29%), seating for solo diners (20.87%), and serving time of food (11.91%). The ideal combination of selection attributes was found to be having a menu for a solo diner, having a seat for a solo diner, meal service time of less than 10 minutes, and a low price of 2,500won. These results will form a database that contributes to the development of differentiated products and is building marketing strategies that can satisfy the needs of solo diners.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.348-354
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• 2018

BACKGROUND/OBJECTIVES: Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers' intention to select healthy menu items and to examine the relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions, which are known to be major determinants of consumer behaviors. SUBJECTS/METHODS: An online, self-administered survey was distributed for data collection. The study sample consisted of customers who reported having visited casual dining restaurants in the last three months at the time of the survey. Structural equation modeling was used to verify the fit of the proposed research model. RESULTS: Structural equation modeling revealed that the proposed model supports the sequential, mediated (indirect) relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. CONCLUSION: This study contributes to the available literature regarding obesity by adding past behaviors, one of the most influential variables involved in prediction of future behaviors of consumers, to the TPB model, enabling a better understanding of restaurant consumers' rational decision process regarding healthy menu choices. The results of this study provide practical implications for restaurant practitioners and government agencies regarding ways to promote healthy menus.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.64-81
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• 2016

The study, based on existing studies, explored influencing relationship, suggesting app service quality and user reviews as previous elements to affect use satisfaction about users' comments based on big data and reuse intention. The study includes a comparative analysis of existing studies. Based on such analysis results, the authors looked into app service quality elements perceived by gourmet restaurant app users and the role of user reviews, and suggested practical implications that can help the development and operation of gourmet restaurant app contents. The study subjects were male and female consumers who over 20 years old throughout Korea who had not a searched smartphone gourmet restaurant app in the three months preceding the survey. The subjects were selected from consumers who search the restaurantsby using restaurant apps like Mango plate, Dining code, Hot place, and selecting restaurants. Among them, consumers with experience using restaurants were finally selected for the survey. According to the results, reliability, informativity, and system capability, among service quality, had positive influences on app use satisfaction, while design and mobility had no effect. App use satisfaction had positive influences on app reuse intention. User comment informativity played a controlling role. The study explored the importance of app service quality and user review informativity as elements that affect continued use of gourmet restaurant apps by dining-out consumers.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.45-55
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• 2022

Purpose: Consumers' experience of functional attributes is remembered, and the experience lowers the cost of consumers' input from their point of view and reduces uncertainty. It also plays an important role in consumers' positive emotions and responses. Accordingly, if information search costs are reduced in terms of the costs perceived by consumers about restaurants, a strategy differentiated from other companies can be established. Therefore, this study investigated the effect of functional congruence of restaurant stores on information search cost reduction, positive/negative emotions, and loyalty. Research Design, Data, and Methodology: This study investigated functional congruence, information search cost reduction, and positive/negative emotions. The structural relationship between loyalty was analyzed. To verify this, a research hypothesis was established based on previous studies and a research model was constructed. The questionnaire items were modified and used according to the current study, based on previous studies. The data were collected using the questionnaire method from 187 people who had dining out experience. Frequency analysis was performed to confirm demographic characteristics. Reliability, convergent validity, and discriminant validity of the collected data were verified. The research model was analyzed with a structural equation modeling (SmartPLS 4). Results: The findings show that functional congruence had significant positive effects on information search cost reduction and positive emotion, but no significant effect on negative emotion. Information search cost reduction had significant positive effects on positive emotion/negative emotion but did not significantly affect loyalty. Lastly, both positive and negative emotions had significant positive effects on loyalty. Conclusion: Based on transaction cost theory, this study found how functional congruence and information search cost reduction influence consumers' emotions. The functional attributes of restaurants were perceived by customers as information, thus uncertainty was decreased. Finally, appropriate management strategies and implications of functional congruence and information search cost in the restaurant were suggested.

• International Commerce and Information Review
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• v.15 no.1
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• pp.3-34
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• 2013

This research, which was experimented by dividing tangible and intangible products, established the influence that affects recovery for consumers' complaint behavior and behavioral intention as per each different compensation program. In Experiment 1, the consumers, who experienced complaint behavior owing to company's mistake, have preferably recovered through the compensation program offered by the company. However, there was a significant difference in preference recovery between products that caused complaint behavior. According to the study result, the more clear preference recovery was shown in the case of purchasing laptop than the case of dining in family restaurant. Additionally, the consumers' emotion recovery was possible through compensation.; There was a emotion recovery disparity depending on product type between purchasing laptop case and dining in family restaurant case. The consumers, who experienced complaints, were only able to recover their preference, emotion, and behavioral intention through compensation of which recovery was greater in tangible product case than ordinary service. Meanwhile, there was no distinct difference between recovery compensation types even though the products were identical-type ones whereas it appeared that such tangible product which showed greater purchasing effort as laptop computer was more effective in stimulating emotion response. In Experiment 2, the purpose was to find out the difference between complaint behavior and its recovery process shown after purchase by Korean and Japanese college students, who have different consumer purchasing habits. The both consumers of the two countries, who experienced complaint behavior, demonstrated precise difference in preference recovery while the emotion and behavioral intention exhibited no disparity between the two consumer groups. In this experiment, it was learned that Korean college students were show-off purchase type consumers while on the other hand, the Japanese college students were famous product purchase type consumers. Thus, there was a clear difference in laptop computer purchase process and post-purchase evaluation between these two groups. In particular, the Korean college students had quicker preference recovery through compensation than the Japanese college students on account of their tendency to be consciousness of others. Nevertheless, there was no difference between the emotion recovery and re-purchase recovery and therefore, the compensation program for complaints was proven to affect the emotion and behavioral intention.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.168-176
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• 2018

Purpose: This study was conducted to analyze food consumption behavior of women by marital status based on the 2015 consumer survey data on Food Consumption Behaviors of the Korea Rural Economic Institute. Methods: We analyzed data describing 3,312 women aged 19 ~ 75 who were the main buyers of foods in their household. The food purchase patterns, dining-out behavior, and use of food-delivery and take-out were investigated. Results: Overall, 40.5% of unmarried women shopped for food once per week and 37.4% spent 200,000 ~ 400,000 won per month. Additionally, 43.1% of married women shopped 2 ~ 3 times per week and 26.6% spent 400,000 ~ 600,000 won (p < 0.0001). Dining-out frequency and one-time cost per person of dining-out for unmarried women were higher than those for married women. With delivery/take-out food frequency, 2 time per week was the highest rate among married women (34.6%) and once per week was the highest among unmarried women (31.2%) respectively. Conclusion: The results of this study indicate food consumption behaviors and trends of Korean women by marital status. This study provides basic data that will be useful for food industries establishing marketing strategies to better meet consumer demands.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.207-212
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• 2013

Recent changes in the global climate environment have resulted in a wide variety of climate-related disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as "Climate Change Threatening Food Safety", "Earth getting warmer, your dining table is at risk", "Warning signs ahead for the globe", and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

• Journal of Arbitration Studies
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• v.30 no.4
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• pp.121-138
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• 2020

The O2O services in the healthcare sector have only been in full swing for about three years, and unlike existing O2O consumer goods, the scale and scope of the dispute are more complicated due to restrictions on medical treatment. In this study, O2O service platform operators and medical institutions' roles and responsibilities were redefined as a countermeasure for resolving disputes in healthcare O2O services and the laws for changing the transaction environment. A change in institutional mechanisms was proposed. This study looked at the types of consumer disputes related to healthcare O2O services as insufficient information problems, problems in the course of medical service implementation, problems with immunity provisions for platform operators, cancellations, and non-compliance with refunds. All the information generated during transactions in the healthcare sector was extensive in scale and included the most sensitive information among personal information, stressing the importance of ensuring security. The area that started in the O2O range before the medical institution visit also proposed a plan to establish a system for the delivery of proven information as a pre-medical person. The scale and growth will grow faster, given that consumers can experience the information they want anytime, anywhere they want. However, the platform broker's role, a link player, will become more important because consumers who use the service will have their first meeting with non-face-to-face product providers. On the other hand, service providers may have side effects of misleading consumers by providing false information or misleading consumers through exaggerated advertisements. The O2O service market is expected to expand beyond distribution and dining out to the entire industry. However, since it is challenging to check accurate statistics on the detailed market, various disputes and consumer protection measures will be required for each detailed market, and comprehensive leading solutions will be essential in the future.