• 유통과학연구
• /
• 제20권3호
• /
• pp.45-52
• /
• 2022

Purpose: This study investigated the impact of staff verbal and non-verbal communication on consumer satisfaction and revisit intention. The study sought to identify differences in demographic and eating out characteristics on perceived verbal and non-verbal communication. Research design and methodology: This study used a survey method to collect data. The questionnaire asked about previous experience with verbal and non-verbal communication with staff at a counter service restaurant. The study measured degrees of perceived verbal and non-verbal communication. In addition, the effect of verbal and non-verbal communication on satisfaction and revisit intention was measured. The principal results: Results of ANOVA showed significant differences in monthly income on verbal communication and monthly income and budget for dining out on verbal and non-verbal communication. Both verbal and non-verbal communication affected satisfaction and revisit intention significantly with slightly more power of verbal communication than non-verbal communication. Major conclusions: Results of this study suggest that consumers are affected by both verbal and non-verbal communication. Staff communication is critical to increasing consumer satisfaction and revisit intention; hence, training staff in effective communication is necessary.

• 한국식생활문화학회지
• /
• 제31권2호
• /
• pp.170-177
• /
• 2016

This study carried out empirical analysis of the effect on conspicuous consumption and purchase intention by social face sensitivity of customers who have eaten at luxury restaurants. Adult male and female customers aged 20~60 years who lived in Seoul and who had experience eating at luxury restaurants were selected as survey participants. The results of this study are as follow. First, social face sensitivity factor had a significant effect on preference for famous brands and seeking fashion. On the other hand, among social face sensitivity factors, shame consciousness had a significant effect on other-oriented conspicuous consumption. Thus, the hypothesis was partially accepted. Second, among social face sensitivity factors, other-conscious social face had a significant effect on purchase intention. Thus, the hypothesis was partially accepted. Third, preference for famous brand and seeking fashion had a significant effect on purchase intention. However, other-oriented conspicuous consumption tendency had no effect on purchase intention. Thus, the hypothesis was partially accepted. If studies on various consumption sentiment variables continue to be made, these may be usefully utilized for establishing marketing strategies of companies.

• 한국식생활문화학회지
• /
• 제33권3호
• /
• pp.250-260
• /
• 2018

The Korean buffet restaurant, which was developed by combining the Korean food and a buffet, allows a large menu to be enjoyed at a reasonable price and has become popular with men and women, young and old, and become a new type of eating out. This study examined the effects of the waiting time management and menu quality on the customer satisfaction and re-visit intention in a Korean buffet restaurant to help quality improvement and development of Korean buffet restaurants. The customer satisfaction and re-visit intention only had a significant effect on the staff attitude toward waiting time. Hygiene, sensory factor, and variety of menu quality were significantly related to customer satisfaction and re-visit intention, respectively. In addition, satisfaction with food and service had a significant effect on the re-visit intention and customer satisfaction. Therefore, it is important to establish a virtuous cycle structure that will improve the re-visit intention by satisfying customers through waiting time management and menu quality for the development of Korean buffet restaurants.

• 한국조리학회지
• /
• 제14권2호
• /
• pp.205-214
• /
• 2008

The purpose of this study was to measure the moderating effect of belief homogeneity on the relation-ships among attitudinal ambivalence, behavior intention and consumption behavior. The questionnaire, which consisted of items to measure the constructs of belief homogeneity, attitudinal ambivalence, behavior intention and consumption behavior, were completed by 338 subjects in Jeonnam area. Moderated regression analysis was used to measure the moderating effect of belief homogeneity. To test validity and reliability of constructs, factor analysis and Cronbach's $\alpha$ were used in this study. Results of the study demonstrated that the moderated regression analysis result for the data also indicated a better model fit in Model 2 than Model 1. In the Model 1, the main effects of behavior intention and attitudinal ambivalence on consumption behavior were statistically significant. In the Model 2, the main effects of behavior intention, belief homogeneity and attitudinal ambivalence on consumption behavior were statistically significant. The interactional effects of belief homogeneity$\times$attitudinal ambivalence on consumption behavior were statistically significant. Moreover, the effects of attitudinal ambivalence on consumption behavior were statistically significant at all levels of belief homogeneity, except for when homogeneity was high.

• 디지털산업정보학회논문지
• /
• 제20권1호
• /
• pp.47-58
• /
• 2024

The serving robot is defined as a robot that carries cooked food to a customer table or collects and carries bowls after eating. This study presented a research model to find out the causal relationship between customer satisfaction and continuous use intention through the three factors of serving robot service quality. In addition, in order to empirically verify the above research model, a survey was conducted on customers using serving robots within the last 5 months. 300 copies were analyzed using SPSS 20 as the final analysis, excluding unfaithful responses. The main findings of this study are as follows. First, serving robot service quality (typical) found to have significant effect on customer satisfaction and continuous use intention. Second, it was found that serving robot service quality (reliability) had a significant effect on customer satisfaction and continuous use intention. Third, it was found that serving robot service quality (ease) did not significantly affect customer satisfaction and continuous use intention.

• 한국지역사회생활과학회지
• /
• 제19권1호
• /
• pp.157-169
• /
• 2008

On the general trends of weight control for slimness, this study surveyed and compared eating attitude influenced by eating disorder, eating habits, and nutrition knowledge by obesity index in middle school girls. The purpose of this study was to investigate the eating disorders and eating habits, and analyzed these data by degree of obesity. This will provide basic information of nutrition education for adolescents who need to have proper body shape and dieting habits. This survey was conducted to one of girls' middle school in Incheon and all the data was analysed by SAS(Statistical Analysis System) program. The average height, weight and PIBW were 158.7cm, 48.2kg, and 93.9% in students. However, 50.8% of students were underweight or severely underweight. Most of female students perceived that they were normal or overweight even though they had underweight or normal. There was a significant difference in experience and intention of weight control by degree of obesity. In the overweight group, EAT-26 score tendency was high, especially preoccupation with losing weight(factor 1). It shows that obesity index had meaningful correlation with EAT-26 score and factor1. In dietary habit, overweight group showed more irregular meals tendency, and overeat frequently. On the other hand, this group had lower frequency and of smaller amount snacks. The intake frequency of meals and snacks showed in the affirmative way regardless of degree of obesity. The average score for nutrition knowledge about calorie and weight control was low. Correct answer rates were increased in higher overweight group. In conclusion, teenage girls who concerned too much about their slim body image need to be educated about accuracy concept of the body image. Also, practical and systematic nutrition education should be done for the correct nutrition knowledge and its application ability of individuals.

• Journal of Nutrition and Health
• /
• 제47권2호
• /
• pp.134-144
• /
• 2014

본 연구는 계획적 행동이론을 적용하여, 소비자의 과일 섭취의도에 영향을 주는 요인을 파악하였다. 또한 건강 행동관련 연구에서 상관성이 높게 나타난 '습관' 요인을 추가하여 새로운 연구모형을 개발하여 과일섭취 의도와 과일섭취 행동에 영향을 미치는 요인을 파악하였다. 서울 지역에 거주하는 소비자 734명의 설문조사를 실시한 결과, 과일섭취에 대한 태도, 사회적 규범, 지각된 행동통제, 과일섭취 습관이 과일섭취 의도에 긍정적인 영향을 미치는 것으로 나타났다. 따라서, 과일 섭취의도를 높이기 위해서 과일 섭취에 대한 태도, 사회적 규범, 지각된 행동통제 등을 증가시킴으로써 가능하다는 것을 확인할 수 있었다. 한편 과일섭취 의도가 과일섭취 행동에 미치는 영향에 대한 과일섭취 습관의 조절효과를 분석한 결과, 과일섭취 습관이 과일섭취 의도가 과일섭취 행동으로 이어지는 과정에 (-)의 방향으로 영향을 미치는 것으로 나타났다. 다시 말해서, 과일을 습관적으로 섭취하는 경향이 강한 사람들은 그렇지 않은 사람들에 비해 섭취행동이 섭취의도의 영향을 상대적으로 덜 받는다는 것이다. 이는 개인이 행동을 수행함에 있어 습관강도가 강한 집단의 경우 의도에 의한 영향은 덜 받는 반면, 습관 요인에 의해 행동이 재현되는 경향이 크다는 것을 의미한다. 따라서, 소비자들의 과일섭취 증대를 위해 습관의 정도에 따라 대상을 구분하여 교육하거나 우선 순위 선정시 습관의 조절효과를 활용할 수 있으리라 생각된다. 과일 섭취행동조사 문항으로써 성인 기준 1일 섭취권장량과 비교한 섭취량을 포함하지 못한 것이 본 연구의 한계점이 될 수 있다. 후속연구로 하루 과일 섭취권장량 충족여부를 기준으로 권장량에 미달한 집단에 대한 심층적 분석결과는 과일섭취량을 권장량에 도달할 수 있는 방안을 제시하는데 도움을 줄 수 있을 것이다. 또한 기존의 계획적 행동이론에 '습관'이라는 새로운 요인을 추가하였던 본 연구가 과일 섭취 행동 모델에 설명력을 높였듯이 새로운 요인을 파악하는 후속연구가 필요하다.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.45-56
• /
• 2007

The purpose of this study was to measure the causal relationships among affective belief, ambivalence, subjective norm, attitude, intention to consume and meat consumption. A total of 318 questionnaires were completed. The structural equation model was used to measure the causal effects among constructs. The results demonstrated that the confirmatory factor analysis model provided excellent model fit. The proposed model yielded a significantly better fit to the data than the baseline model. The effects of affective belief, ambivalence and subjective norm on attitude were statistically significant. The effect of subjective norm on intention was statistically significant. As expected, subjective norm and attitude had significant effects on meat consumption. Moreover, affective belief, ambivalence and subjective norm had indirect influences on meat consumption. Subjective norm also had an indirect influence on intention. The overall findings offered strong empirical support for the intuitive notion that improving the level of attitude toward eating meat can increase favorable intentions and decrease unfavorable intentions to reduce future meat consumption.

• 근관절건강학회지
• /
• 제19권3호
• /
• pp.308-318
• /
• 2012

Purpose: Diabetes Self Management Behavior (DSMB) is crucial for the elderly with diabetes to prevent diabetes complications and to improve their quality of life. The Purposes of this study were to investigate the current status of DSMB and to identify motivational factors related to DSMB in community dwelling older adults with diabetes. Methods: The subjects were 150 diabetic elderly who visited 2 community senior centers in S city. DSMB scale consisted of 5 sub-domains; Being active, healthy eating, regular medication, glucose monitoring, and foot care rated by a scale with a range of 0 to 7. Personal motivation(i.e., intention to behavior) and social motivation including family support and health professional support were measured. Results: The mean score of DSMB was 4.27. The mean score of intention to behavior was 2.52. DSMB was related to Intention to behavior (r=.461, p<.001), family support (r=.342, p<.001), and health professional support (r=.284, p<.001). In regression analysis, a total of 33.4% of variance in DSMB was accounted for by intention to behavior, family support, and health professional support. Conclusion: To improve DSMB of the elderly, diabetes educator should consider on the strategies across both personal and social motivation related to DSMB.

• 한국식생활문화학회지
• /
• 제29권4호
• /
• pp.314-325
• /
• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.