• Title/Summary/Keyword: propensity to dining-out

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A Survey on the Actual Condition for Dining-out in Pusan 1. The Propensity to Dining-out According to Age Groups and Sex Distinction (부산지역의 외식실태조사 1. 연령과 성별에 따른 외식 성향)

  • 김두진
    • The Korean Journal of Food And Nutrition
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    • v.7 no.3
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    • pp.239-249
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    • 1994
  • This study was conducted to find out the actual condition of dining-out and the propensity to dining-out according to age groups and sex distinction in Pusan area. The survey was conducted on 464 peoples who live or work, including students aged more than 4th grade in elementary school In Pusan area. The results of the questionnaires are as follows. The survey on dining-out time indicated that most of peoples like to dine out at supper time more than at luncheon. The motivations of dining out were in order of the time going out with family, having party and meeting with friends. Restaurants used frequently at luncheon time were in order of flour food shop, Chinese-style food shop and Korean-style food shop, and at supper time were in order of Korean-style food shop, roasts rib shop and Chinese-style food shop. The survey on dining-out cost indicated that 71.88% of respondents were payed out less than 4,000 won Per one person at luncheon, but 54.67% of them were payed out more than 5,000 won at supper. The reasons of prefferring food shop used first were in order of delicious taste, sanitary circumstance and economical price, and of no prefferring food shop used first were untasty, unsanitary circumstance and expensiveness. But, the results of the propensity to dining-out were different according to sex distinction, age groups and jobs.

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An analysis of Propensity to Dinning -Centering on Propensity to Consumption in the Busan Area- (생활양식에 따른 외식성향 분석 -부산지역의 소비성향을 중심으로-)

  • Gyeong, Yeong-Gu;Park, Han-Na
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.15 no.2
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    • pp.23-41
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    • 2004
  • This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

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A Survey on the Actual Condition for Dinning-out in Busan 3. The Propensity to Dinning-out at Luncheon Time (부산지역의 외식실태조사 3. 점심 식사시의 외식성향)

  • 김두진
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.69-76
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    • 2001
  • This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.

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A Survey on the Actual Condition for Dining-out in Busan 4. The Propensity to Dining-out at Suppertime (부산지역의 외식실태조사 4. 저녁때의 외식성향)

  • 김두진
    • The Korean Journal of Food And Nutrition
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    • v.15 no.4
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    • pp.357-363
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    • 2002
  • This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.

Recommended Chocolate Applications Based On The Propensity To Consume Dining outside Using Big Data On Social Networks

  • Lee, Tae-gyeong;Moon, Seok-jae;Ryu, Gihwan
    • International Journal of Advanced Culture Technology
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    • v.8 no.3
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    • pp.325-333
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    • 2020
  • In the past, eating outside was usually the purpose of eating. However, it has recently expanded into a restaurant culture market. In particular, a dessert culture is being established where people can talk and enjoy. Each consumer has a different tendency to buy chocolate such as health, taste, and atmosphere. Therefore, it is time to recommend chocolate according to consumers' tendency to eat out. In this paper, we propose a chocolate recommendation application based on the tendency to eat out using data on social networks. To collect keyword-based chocolate information, Textom is used as a text mining big data analysis solution.Text mining analysis and related topics are extracted and modeled. Because to shorten the time to recommend chocolate to users. In addition, research on the propensity of eating out is based on prior research. Finally, it implements hybrid app base.

Analysis of Determinants of Eco-Friendly Food Purchase Frequency Before and After COVID-19 Using the Consumer Behavior Survey for Food (식품소비행태조사를 이용한 COVID-19 전후 친환경식품 구매빈도 결정요인분석)

  • Sung-tea Kim;Seon-woong Kim
    • The Korean Journal of Food And Nutrition
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    • v.36 no.4
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    • pp.222-235
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    • 2023
  • In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.