• Title/Summary/Keyword: foodservice consumers

Search Result 170, Processing Time 0.031 seconds

A Study on the Selection Attributes of Convenience Store PB Lunch Box using IPA (IPA를 이용한 편의점 PB 도시락의 선택속성에 관한 연구)

  • Jin, Yang-Ho;Kim, Su-Oh
    • Culinary science and hospitality research
    • /
    • v.23 no.8
    • /
    • pp.17-26
    • /
    • 2017
  • This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

A Study on the Influence of Consumer Lifestyle on Consumer's Selection of Bakery Cafe Attributes: Focusing the Age Group of 20s and 30s (라이프스타일에 따른 베이커리 카페 선택속성 및 이용행태에 관한 연구 - 20~30대 소비자를 중심으로 -)

  • Hong, Wan-Soo;Kim, Young-Sic
    • Korean journal of food and cookery science
    • /
    • v.28 no.6
    • /
    • pp.721-729
    • /
    • 2012
  • This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.

Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant (품질기능전개(Quality Function Deployment) 기법을 활용한 만두전문점의 유무형 외식 상품 기획)

  • Oh, Ji Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
    • /
    • v.33 no.2
    • /
    • pp.199-205
    • /
    • 2018
  • This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.

Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market (시판 국수장국의 관능적 특성 및 소비자 기호도 연구)

  • Cho, Dong-Yi;Yang, Jeong-Eun;Chung, Lana
    • Journal of the Korean Society of Food Culture
    • /
    • v.35 no.2
    • /
    • pp.193-200
    • /
    • 2020
  • This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

Restaurant Selection Attributes According to Self-Regulatory Focus Theory (자기조절초점유형에 따른 레스토랑 선택속성)

  • Song, Min-Kyung;Yoon, Hye-Hyun
    • Korean journal of food and cookery science
    • /
    • v.25 no.6
    • /
    • pp.663-670
    • /
    • 2009
  • The domestic foodservice and restaurant industries have been rapidly growing. Therefore, it is necessary for restaurants to analyze the demands and desires of their customers according to internal attributions, and to understand how these may change in the future. To explore the internal attributions of individuals, such as personality, this study examined differences between the promotion and prevention focuses of 'Self-Regulatory Focus Theory'. Based on this theory, hypotheses were prepared and two experiments- & -were performed to assess the hypotheses. showed that consumers who had a promotion focus were interested in the following factors: events, advertisement images and taste; whereas those with a prevention focus concentrated more on factors related to comfortoriented qualities, such as reputation and price satisfaction. In , after performing situational regulatory focus manipulation with the subjects, there were different results between promotion and prevention: in the promotion focus, when a prevention focus was induced, subjects concentrated more on price satisfaction, reputation, highly nutritious menu, and sanitary conditions; whereas in the prevention focus, when a promotion focus was induced, they concentrated on advertisement images, events, and restaurant atmosphere.

Home Meal Replacement (HMR) Consumption Behavior of Vietnamese Consumers by Household Size (베트남 가구 규모에 따른 가정간편식 소비행동)

  • Choi, Seung Gyun;Hong, Wan Soo
    • Journal of the Korean Society of Food Culture
    • /
    • v.36 no.6
    • /
    • pp.531-541
    • /
    • 2021
  • This study was conducted to provide basic data for evolving a strategy for the development of Vietnam's customized HMR program and formulating a marketing strategy by analyzing the characteristics and variations of HMR consumption behavior by household size. The results of the analysis were as follows: The number of single households using HMR as a general meal at home was higher than multiple-person households. Moreover, there was a high preference for 'ready to heat' and 'ready to eat' products, which are relatively easy to cook and prepare. It was observed that single households preferred department stores, hypermarkets, and convenience stores for purchasing HMR when compared to multiple households, and that single households preferred to acquire information through TV/radio and internet advertisements. Among the HMR selection attributes, single households valued taste, quantity, price, preparation process, preparation time, and ease of storage as important. Reflecting on the results of this study, when developing HMR in Vietnam, it is necessary to develop a product that can nutritionally replace the general meal with a focus on convenience. In addition, there is a need for products that possess various attributes such as convenience, health, and eco-friendliness.

Consumer acceptance of edible insect foods: an application of the extended theory of planned behavior

  • Bae, Yunjeong;Choi, Jinkyung
    • Nutrition Research and Practice
    • /
    • v.15 no.1
    • /
    • pp.122-135
    • /
    • 2021
  • BACKGROUND/OBJECTIVES: The purpose of this study was to measure consumer acceptance of edible insect foods (EIFs) while applying the extended theory of planned behavior (ETPB). Insects as food have attracted interest as potential possible sources of nutrition for the future. This study investigated consumers' perception toward insect food and future purchase behaviors. SUBJECTS/METHODS: A survey was conducted among citizens of Korea. About two thirds of respondents had tried an EIF previously, and the mean value for food neophobia was 3.1 on a 5-point Likert scale. Respondents were divided into 2 groups of those experienced with EIFs and those not and by level of food neophobia. An independent t-test, multiple regression and descriptive analyses were conducted on the data. RESULTS: The primary reason for not eating EIFs was that their insect form induced disgust. Comparisons of ETPB attributes by experience with EIFs showed significant differences between groups for food neophobia, subjective norm, attitude, and behavioral intention. In addition, significant differences were found for subjective norm, perceived behavioral control, attitude, and behavioral intention between 2 neophobia groups. Finally, the results of measuring the relationships between ETPB attributes and behavioral intention showed only subjective norm and attitude affected behavioral intention. CONCLUSIONS: These results suggest that enhanced subjective norms producing a publicly accepted EIFs environment would help encourage the purchase of EIFs. The results of this study can help the development of EIF products for future food markets.

The Effect of Family Restaurant Brand Identity on the Purchase Intention of Consumer (패밀리 레스토랑 브랜드 아이덴티티가 소비자의 구매의도에 미치는 영향)

  • Park, Jung-Hun;Kim, Ji-Eung
    • Journal of the Korean Society of Food Culture
    • /
    • v.24 no.3
    • /
    • pp.245-255
    • /
    • 2009
  • As multinational brands have made inroads into domestic food service industry, and its recognition has been high to consumers, This research has tried to examine the general identity of brand, their recognition, and re-purchase behaviors. The purpose of this study is to inquire into how the brand value by brand identity was caused by recent development of food service industry, and how it had an effect on the purchase behaviors of them. In particular, factors of general identity have a significant effect on the revisit and purchase intention, as the image and ads of family restaurant among brand property factors of family restaurant showed an significant effect on the revisit intention. This study was made with priority given to the brand identity as four brand factors such as product brand, organizational brand, community brand and design brand based on the confidence. Results found that the community brand and design brand had a significant difference on purchase intention. Consequently, it has been suggested that the marketing strategies to make the brand identity strong have to be established with various brand enhancement tactics in the food service industry.

A study of consumer demands for menu development of senior-friendly food products - Focusing on seniors in Seoul and Kyeonggi area (고령친화식품 개발을 위한 한국 노년층의 조리 요구도 조사 - 서울·경기 지역 노인을 중심으로 -)

  • Kwak, Tong-Kyung;Kim, Hyun-A;Paik, Jin-Kyung;Jeon, Min-Sun;Shin, Weon-Sun;Park, Ki-Hwan;Park, Dae-Seop;Hong, Wan-Soo
    • Korean journal of food and cookery science
    • /
    • v.29 no.3
    • /
    • pp.257-265
    • /
    • 2013
  • The purpose of this study was to understand the characteristics of senior consumers' food-related lifestyle and to investigate their demand for menu development of senior' friendly food products. An one-to-one survey method was used for data collection, and the survey was conducted with 490 senior participants who are over 55 years-old living in Seoul and Kyunggi area. The main results of this study were as follows: Most participants usually spend from 60,000 to 150,000won on food a month, and the female participants played a decisive role on food purchasing and preparation. They preferred home meal for their three regular meals to bread, convenience food, or eating-out. For menu development of senior-friendly food products, the demand for food products using moist-heat cooking method was higher than those using dry-heat cooking method. Also, the respondents did not like strong taste such as salty, spicy, or bitterness in senior-friendly foods, and wanted to have a variety of noodle, kimchi, meat, seafood meals.

Effect of Selection Attributes for Home Meal Replacement(HMR) on Purchasing of Married Women Living in a City (도시 기혼여성의 간편가정식 선택속성이 구매에 미치는 영향)

  • Ryu, Si-Hyun;Kim, Hee-Kyong;So, Mi
    • The Korean Journal of Food And Nutrition
    • /
    • v.29 no.5
    • /
    • pp.643-654
    • /
    • 2016
  • The purpose of this study was to investigate the purchasing behavior and selection attributes for Home Meal Replacement (HMR) and to identify the selection attributes affecting purchasing frequency and purchasing costs of married women living in a city. Among 837 questionnaires distributed to HMR married women consumers, 752 complete questionnaires (89.8%) were analyzed. The younger married women group showed higher frequency of purchasing HMR than the older age group. The 20s and 30s age groups showed higher purchasing costs for HMR than the 40s and older age groups. A higher proportion of employed married women purchased HMR three or more times per week and spent an average of more than 20,000 won per purchase in comparison with unemployed married women. HMR selection attributes were classified into five factors: 'taste and sanitation', 'economic efficiency', 'health and nutrition', 'convenience', and 'reliability and awareness'; mean scores of these factors' importance levels were 4.28, 3.93, 3.59, 3.54, and 3.50 out of 5 points, respectively. The importance level of 'taste and sanitation' factor was significantly greater as married women's age decreased. However, the importance level of 'health and nutrition' factor was significantly greater as married women's age increased. The results of the logistic regression analyses indicate that the 'taste and sanitation' and 'health and nutrition' factors affected frequency of purchasing HMR. The 'reliability and awareness' factor had the most significant impact on cost per purchasing HMR. Therefore, a product differentiation strategy according to married women's age and employment status should be applied. Product qualities and brand value should be improved to enhance competition in the HMR market.