• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.57-64
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• 2006

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, $X^2$, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p<0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.165-171
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• 2008

The purpose of this study was to measure tourists' preference for alternative restaurants with different combinations of attribute levels: grown area logo, origin description, traditional food, fusion food, national food, and price. A total of 210 questionnaires were completed. A conjoint experimental method was used to develop hypothetical restaurants, and an ordinal probit model was used to measure the effects of the attribute levels on tourists' preference. The ordinal probit model analysis results for the data indicated an excellent model fit. The effects of the attribute levels on tourists' preferences were statistically significant. As expected, estimates of the marginal willingness to pay were statistically significant Moreover, the tourists were more willing to pay for grown area logo as compared to the other attribute levels. The tourists also considered the grown area logo as a very important attribute. Withe regard to developing and testing conjoint models in the design of choice experiments involving multifactor alternatives, this study may approach a deeper understanding of the conjoint experiment. Greater understanding of the conjoint experiment can improve the managerial diagnoses of the problems as well as the opportunities for different marketing strategies including local branding programs and menu development and marketing communications.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.55-72
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• 2003

This study systemized the theories of promotion menu and surveyed the clients using hotel restaurants. This study has a goal of establishing marketing plans of development of the promotion menu by observing the choice attributes of promotion menu. The followings are the results of this study. First, the distinctiveness from the previous food appeared to be very important when selecting the promotion menu. Second, one of the big problems in the hotels is that unreasonable price. Third, most of the people get information on the promotion menu from newspapers and magazines. Fourth, a thorough training of the employees is needed and a high-quality incentive policy needs to be done.

• 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.

• Korean Journal of Human Ecology
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• v.15 no.3
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• pp.491-499
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• 2006

The purpose of this study is to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on choice of pizza restaurant, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurants based on seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 university students as respondents. Twenty one students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, $X^2$, independent samples t-test, phreg procedure of SAS package. The results were as followed: Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by purchase frequency. Based on the estimated models developed for the two purchase frequency groups, the Chi-square statistics were significant at p<0.001. The parameter estimate for late delivery time with frequently purchase frequency group was highest, and the parameter estimate for price with frequently purchase frequency group was highest. The pizza restaurants that charged 20,000 won, offered 100% discount on eleventh pizza, promised to deliver pizza in 20 min, usually delivered the pizza as promised, offered 2 or more types of pizza crust, delivered steaming hot pizza, and did not offer a money-back guarantee which was favored by each of the two purchase frequency groups. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers can receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.209-224
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• 2009

The objective of this study is to find out how well-being influences consumer behavior of dining-out. Based on this objective, this study covers plans for improving marketing strategies, which contributes to menu development and purchase behavior of consumers. This study consists of two parts : a research based on the review of the literature and empirical study methods. The finding of the study would also be valuable for the development of management of advertising strategies to be implemented in the foodservice industry. Based on the survey statistics, Program SPSS 12.0 and Amos 5.0 were used in order to look into a casual relationship among group units. The findings of the demonstration analysis are as follows. Most of previous research regarding well-being in local study is psychological well-being dealt with individual health and psychological satisfaction. On the other hand, social well-being is likely to focus on public relation rather than private concerns. The fact that the term 'well-being' have not been definitely defined yet was a problem in research. Also, well-being should not be recognized as a temporary trend but as a general trend. Therefore, it is necessary to understand consumer behavior which is changeable as the circumstance of the foodservice industry changes.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.15-28
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• 2009

The purpose of this study is to examine customer behavior when choosing event menu at the banquet restaurant of a five-star hotel and analyze the factors of choosing the menu and its customer satisfaction. Based on the results of this study, it is possible for hotel mangers to develop good banquet event menu choices and use them when changing menu. This study adopts the Enter Method, and "t" defines 3 variables such as physiological intent, quality of food, and reasonable price. However, the other factors such as sensory images of food, contents of menu, promotion menu, cleanliness and services prove not to be important variables in this study. Among most important 3 variables, quality of food with the highest figure($\beta$ .416) is the most important variable to customer satisfaction followed by physiological intent ($\beta$ .283) and resonable price($\beta$ .134).

• Culinary science and hospitality research
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• v.15 no.1
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• pp.240-253
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• 2009

While the concept of involvement has long intrigued marketing researchers, its application to the case of wine purchase behavior has been limited in Korea. In particular, little research has attempted to assess the outcome of the consumer's choice of wine based on the types of consumers(outsider, beginner, lover, specialist) relevant to the involvement. Therefore, the aim of this study was to investigate how they use different cues to make a wine purchase decision according to the types of wine consumers and in relation to the consumer's involvement levels. A questionnaire was organized and distributed widely to 380 of various wine consumers. 370 surveys were completed and 350 usable data(male: 49.1%, female: 50.9%) were obtained and analyzed with the SPSS package(13.0) program. We found that specialist of wine, lover of wine, and the high level involvement group have significant difference in selecting wine. It is suggested that a wine class program should be offered at a wine bar for newcomers in order to make them more interested in wine and promote various wine marketing events(for example, a music concert at the wine bar) particularly for high involvement level consumers to help increase wine consumption.