• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.764-769
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• 2010

The aim of this study was to examine how customers perceive storytelling at a real local restaurant and to understand how consumption reflects their evaluation by understanding their values. Participants received information from a real local restaurant in the Gangneung area to examine the effects of storytelling and to evaluate their affective attitudes towards local restaurant stories, word-of-mouth intentions, and purchasing intentions using a seven-point Likert scale. A total of 310 consumers were used. A factor analysis was performed to identify consumption value characteristics and factor structure, which consisted economic value, emotional value, and epistemic value. To test whether local restaurant consumers could be classified into homogenous groups based on their consumption values, a three cluster solution was selected, and a Kmeans cluster analysis was performed. As a result, three groups were identified and labeled appropriate for their scores based on each of the consumption values; emotional value-oriented consumers to cluster 1, epistemic value-oriented consumers to cluster 2, and economic value-oriented consumers to cluster 3. An analysis of variance was used to examine the differences in the affective attitudes towards storytelling at the local restaurant, purchasing intentions, and word-of-mouth intentions across the three clusters. The epistemic value-oriented consumers had the highest score for all three variables. In contrast, economic value-oriented consumers had the lowest scores for the three variables. A regression analysis revealed that affective attitudes towards storytelling were significantly affected by these three consumption values. It also showed that positive affective attitudes towards storytelling were associated with higher purchasing intention and word-of-mouth. The significance of this study was to show how customers perceive storytelling at a real restaurant and reflect on their evaluation by understanding their consumption values. As a result, this study examined the potential power of storytelling as an effective marketing communication tool for local restaurants.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.333-352
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• 1999

This study investigates the impact of International Monetary Fund(IMF) Age on the household behavior of food consumption and analysis the related factors(demographic variables, family life style) to find out the reasonable consumer's consciousness and food market conditions. The results are as follows. 1. General life style and food life style, considered as family life style, were classified into 7 types and 9 types respectively as family life style by factor analysis. 2. The rationality of using and disposing stage on food life has increased, the rationality of the planning stage on food life has decreased since the IMF age began. But the rationality of overall food consumption has hardly changed. 3. The amount of purchasing was decreased, discount store was favorite place to buy food, and safety and freshness were major determinants in purchasing for most of food items. But this was different with food items. The various information sources were used impartially to buy food, cash was used mainly, and the degree of using the discount ticket/coupon was a little low. 4. Income level is an influential factor on the rationality of the planning and purchasing stage on food life, while environment-oriented food life style has influenced on the rationality of using and disposing stage. The purchasing amount of grain products, meats, milk products, bread and snacks, drinks, alcoholic drinks, water and convenience goods has influenced by demographic variables, eating out had been influenced by general life styles, and fruits, healthy foods, processed foodstuffs, favorite foods, vegetables seaweeds, import foods and seafood had been mainly influenced by food life style since IMF age began.

• Food Science and Industry
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• v.53 no.2
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• pp.166-182
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• 2020

Kimchi industry in Korea has grown rapidly with the increasing domestic and overseas demand of Kimchi. Currently, there is an increase trend of consuming the commercial Kimchi products, although the Kimchi consumption/adult/year is decreasing (36.6 kg in 2018). The amount of commercial Kimchi consumption in 2018 was 757,000 M/T (metric ton), out of 1,892,000 M/T of the estimated total consumption, and the size of Kimchi market was estimated to be 1,398 billion wons. In 2019, 29,628 M/T of Kimchi was exported to 78 countries, and 306,047 M/T was imported, mainly from China. In the future, for the technological upgrading of Kimchi plants, a large capital investment to the production of commercial Kimchi will be required. The accelerated glocalization of Kimchi will bring a steady increase in Kimchi export. Moreover, with the development of global Kimchi culture, the values and images of Korean national brand can be greatly improved.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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• pp.85-90
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• 2022

In this study, keywords from representative online portal sites such as NAVER, Google, and Youtube were collected based on text mining analysis technique using TEXTOM to check the changes in the restaurant industry before and after COVID-19. The collection keywords were selected as dining out, food service industry, and dining out culture. For the collected data, the top 30 words were derived, respectively, through the refinement process. In addition, comparative analysis was conducted by defining data from 2018 to 2019 before COVID-19, and from 2020 to 2021 after COVID-19. As a result, 8272 keywords before COVID-19 and 9654 keywords after COVID-19, a total of 17926 keywords, were derived. In order for the food service industry to develop after the COVID-19 pandemic, it is necessary to commercialize the recipes of restaurants to revitalize the distribution of home-use food products that replace home-cooked meals such as meal kits. Due to the social distancing caused by COVID-19, the dining out culture has changed and the trend has changed, and it has been confirmed that the consumption culture has changed to eating and delivering at home more safely than visiting restaurants. In addition, it has been confirmed that the consumption culture of existing consumers is changing to a trend of cooking at home rather than visiting restaurants.

• The Journal of Fisheries Business Administration
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• v.37 no.3 s.72
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• pp.109-130
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• 2006

Rapid economic development has led seafood consumption to its quality - oriented pattern as well as consumer's in China. This study concerns about The First, China is Seafood development background. The Second, China become emboldened seafood causes. The third, seafood consumption has characteristic. The fourth, seafood consumption has the organization of society. The study shows that there are economic developmental periods Chinas has three time. The First time$(1961\sim1983)$ is rapid growth. The Second time$(1984\sim1998)$ is growth accumulate. The third time$(1999\sim)$ is changing on seafood consumption as the consumption of seafood is changed according to economic variables changes in income, price, tastes and population. This changing pattern of seafood consumption is based on economic variables appears toward luxury and convenience seafoods. Consumption of food is also affected by non - economic variables. The most typical non - economic variables leading to changes of seafood consumption is local, seafood culture, $et{\ldots}$ Recently seafood consumption pattern shows that consumers paying more money to get their seafood preference for pursuing its hight growth and varienty.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.430-440
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• 2021

The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including 'environment and animal protection', 'multiple consideration' and 'low interest'. As a result of analyzing the perception of vegetarian-based food, "environment and animal protection" and "multiple consideration" presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated "multiple consideration" had significantly higher awareness of issues related to vegetarian foods than others.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.80-85
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• 2011

This study analyzed consumer attitude, habit strength, subjective norm, a pros evaluation, and intention to consume to estimate perceptible variables that affect apple consumption. Data were collected from 207 men and women through a selfadministrated questionnaire. A partial least squares regression was conducted as one of structural equation models to estimate and test hypotheses. The results showed that attitude, habit strength, and the pros evaluation affected the intention to consume apples, and that the intention increased apple consumption. The results also showed that some marketing strategies are needed to promote apple consumption and to make consumers change their intention, to develop habits for eating apples by changing their diets, and to impress upon them that apples are good for health. This can be interpreted as meaning that it is most important to understand consumer behavior, particularly consumer psychology, which is reflected in the recent trend of marketing that concentrates on meeting the consumer's needs rather than the producer's.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.643-649
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• 1996

This study was performed to investigate the adequacy of dietary fat and protein intakes among female college students. Daily intakes of energy, fat, protein, major amino acids and other nutrients were measured in 52 female college students. Daily energy intake was 75.8% of the recommended intake. Fat and protein consist 19.2% and 16.7% of the total calorie, respectively. The average protein consumption per day was 105% of the recommended intake. Essential amino acids intakes were more than the recommended amounts which appears in the 6th edition of Recommended Dietary Allowances for Koreans. However, when the intake of each essential amino acid was compared to the recommended amino acid requirement pattern, these subjects did not meet the estimated requirements. There was a highly significant correlation between daily protein intake and lipid intake implying the major sources of protein in the diet were also major sources of fat. Daily intakes of dietary fiber, vitamin C, iron, and phosphorous were above the recommended levels of intake. However, blood hemoglobin concentration was marginal indicating dietary iron consumption is not a good marker for iron status. Also, calcium intake was only 63.5% of the recommended intake. Therefore, these results imply that main problems for these subjects are low energy consumption, low calcium intake, and the quality of protein. However, as opposed to the hypothesis, the main energy sources were not the food items high in saturated fats such as instant foods, which should be emphasized further.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.309-314
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• 2007

The purpose of this study was to measure the effects of attitude toward fish eating, Health involvement and convenience on the relationship between fish consumption and age. A total of 235 questionnaires were completed. Structural equation model was used to measure the causal relationships between constructs. Results of the study demonstrated that the structural equation analysis result for the data also indicated excellent model fit. The effects of age on involvement and convenience were statistically significant. The effects of age on attitude and consumption was not statistically significant. As expected, the involvement had a significant effect on attitude and consumption. The attitude and convenience had a significant effect on consumption. The effect of involvement on convenience was not statistically significant. Moreover, the attitude, involvement and convenience played a mediating role in the relationship between consumption and age. The involvement played a mediating role in the relationship between attitude and age. The involvement played no mediating role in the relationship between convenience and age. The attitude and convenience played no mediating role in the relationship between consumption and involvement.